Archives: f’in baked goods

super bowl dessert recipe // root beer float whoopie pies

with the super bowl just a few weeks away, we have been seeking some all-american yet not-cheesily-football-themed snacks. and, because it is fun to carbo-load 3 days before flying to new york for fashion week, this year we’ll be making these adorable root beer float whoopie pies, featuring vanilla cookie cakes with root beer cream filling.

COOKIE INGREDIENTS:
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
4 tablespoons butter, room temperature
4 tablespoons crisco
½ cup sugar
½ cup packed brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

COOKIE INSTRUCTIONS:

  1. preheat oven to 375° and line 2 baking sheets with parchment paper
  2. combine flour, baking powder and salt. set aside.
  3. in large bowl beat together butter, shortening, and both sugars until light & creamy (about 3 minutes)
  4. add eggs and buttermilk, beat until combined
  5. in measuring cup, combine milk, baking soda and vinegar. add to batter along with the flour mixture and beat on low until just combined
  6. add the vanilla and beat on medium for about 2 minutes, until completely combined
  7. using a spoon, drop about 1 tablespoon of batter onto prepared baking sheet about 2″ apart. bake for 8-10 minutes, until cakes just begin to brown.

super bowl dessert recipe // root beer float whoopie pies

FILLING INGREDIENTS:
1 ½ cups marshmallow fluff
1 ¼ cups crisco
1 cup powdered sugar
4 tablespoons root beer
1 teaspoon root beer extract or root beer schnapps

FILLING INSTRUCTIONS:

  1. in large bowl, beat together marshmallow fluff and vegetable shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, about 3 minutes
  2. add powdered sugar, root beer, and schnapps or extract, and beat on low until incorporated. then increase speed to medium and beat until fluffy, about 3 more minutes

 

recipe adapted from whoopie pies

 

 

best english toffee recipe

stop. we’re going to just stop you right now. that comment you were about to make? about how your aunt carol also makes this candy, only her recipe uses saltine crackers and hershey’s squares or some shit? maybe she even calls hers “brittle”? we’re going to go ahead and save you the trouble of making that comment.

let us tell you now that this is not that shit. bless aunt carol’s heart, she’s just not on this old fashioned candy shoppe, hand stirred, highly sophisticated, ultra premium tier english toffee tip that we’re on over here.

the incredible toffee flavor in this candy is the kind that can only be achieved using the simplest, most grandmama-style ingredients, cooked slowly and hand stirred on a stovetop by a seasoned candy maker. it’s the real deal, guys. it can be a little intimidating as a first timer but you are in luck, because today we are going to walk you through the process step by step, and magically transform you right into that seasoned candy maker.

but if you ever call it brittle again we’re not going to share any with you.

let’s get started.

best english toffee candy recipethese are the onliest 4 ingredients you will need

best toffee candy recipecook 2 of those puppies into this beautiful blob

best toffee recipethen gaze upon this pretty texture for a bit before you wreak havoc on it


INGREDIENTS:
1½ lbs butter
3 cups sugar
2 bags milk chocolate chips
2½ cups chopped almonds


INSTRUCTIONS:

  1. line a jelly roll pan with foil (CRUCIAL to do this part first or you will have no handles to pull out your solidified candy with)
  2. melt butter in a large saucepan over medium high heat
  3. slooowly pour in sugar while stirring
  4. continue to stir constantly for about the next 30 minutes. switch stirring arms often. this is serious business. mixture should be constantly bubbling but not boiling over. resist temptation to turn the heat down or your butter will separate from the sugar which is a real drag.
  5. about 30 minutes in is when your candy should be the color of caramel (or, if you’re fancy, when a candy thermometer reads 300°F). if you want some extra reassurance, drop a glob of the mixture onto your counter top and see how it hardens. if it’s crackly when you bite into it, you’re done!
  6. immediately pour the mixture into your prepared jelly roll pan and let cool for 10 minutes
  7. sprinkle first bag of chocolate chips over the top and let stand for about 30 seconds. the heat of the candy will melt the chips, and then you can spread them into an even layer on top of the candy with a butter knife.
  8. top with half the chopped almonds and lightly press almonds into the chocolate
  9. let stand until chocolate is completely set, then turn candy “sheet” over and peel foil from back
  10. melt remaining chocolate chips and spread evenly, then top with remaining almonds

voila! now break this candy sheet into a million bite-sized shards, go forth, and wow family & friends with your newfound candy making skillz.