Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream!

Does it look like I was trying to see how many words I could fit into a recipe title?  Challenge accepted!  The recipe that started this journey did not have chocolate chips, and I thought adding a few of the "mini" would be a great addition. And so, I couldn't leave them out of the headline!

No Churn Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream

adapted from Two Peas and their Pod

Ingredients:

1 - 14 oz. can sweetened condensed milk
1/4 c. salted caramel sauce (plus extra for swirling)
1/2 t. vanilla extract
2 c. very cold heavy cream
1/2 c. chopped pretzels
1/2 c. Heath toffee bits (in the baking section)
1/4 c. mini-chocolate chips (optional)
Additional chopped pretzel and toffee bits to sprinkle on top before freezing. (about 2 T each)

Directions:

In a medium bowl, combine the sweetened condensed milk, vanilla and 1/4 c. salted caramel sauce.  Set aside.

In a large chilled bowl (I put the bowl and the whisk attachment in the freezer for at least 15 minutes to chill) beat the heavy whipping cream on high until stiff peaks form. I used a hand mixer and it took just about 3 minutes - not bad at all.

With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.  Stir in the chopped pretzels, toffee bits, and mini chocolate chips.

Pour the ice cream mixture into a freezer safe canister (I love the Tovolo tubs found on Amazon).Pour the 2 T. of caramel sauce over the top of the ice cream and swirl it in with a butter knife.  Smooth the top and then sprinkle with the remaining chopped pieces.

Cover with parchment paper (prevents the ice from forming) and seal tightly.  Freeze at least 6 hours before serving.

Enjoy every bite!

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Cinnamon Zucchini Bread with extras

Still working on the zucchini overflow in my refrigerator.  I still have two huge (and I do mean HUGE) zucchini) and noticed that my plant is beginning to blossom again - so in another week or two I will have more if they all make it!!

I am not sure how much more zucchini bread, cake, muffins, etc. I can make, but I will keep trying to come up with new things to keep everyone interested.  My friend, Nance, sent me a recipe for a Chocolate Zucchini Bundt cake that has a chocolate ganache glaze, so that will be a definite make soon!

I made this bread last week and it was FABULOUS.  This , so far, is one of my favorite zucchini breads. I love anything with cinnamon - I think it takes me back to my childhood with cinnamon-sugar toast!! :)  YUM!  So in addition to the cinnamon IN this bread, I put a nice coating of cinnamon sugar over the top and let it bake in.  That made it pretty perfect!!  That is one step you need to be sure to remember!!

Zucchini Cinnamon Bread

adapted from Chocolate, Chocolate and More

1 1/2 c. flour
3/4 c. sugar
2 1/4 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
2 eggs
1/3 c. canola oil
1 1/2 c. zucchini, shredded
1/2 c. toffee bits
3/4 c. bittersweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt.  In a small bowl, whisk together the eggs and oil.  Add the egg mixture and the shredded zucchini into the flour mixture.  Using a wooden spoon or rubber spatula, stir together until the ingredients are well mixed and moist.  Fold in the bittersweet dark chocolate chips and toffee bits.

Pour the batter into a loaf pan, coated with a non stick spray.  Bake at 350 for one hour or until a tooth pick inserted in the center comes out clean.  Cool on a wire rack and remove from the pan after 20 minutes of cooling.

A good shot of that luscious cinnamon sugar crust!

Another yummy view...

You can easily see the generous sprinkling of of the dark chocolate chips.  So good....

And yes, this was good to the last bite!!

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Blueberry Streusel Toffee Muffins

Tired of zucchini recipes?  I have more to come, but will give you a little break with this recipe.  I may be my new favorite blueberry muffin. The streusel topping (also in the middle) really makes it!

Blueberry Streusel Muffins

Muffin Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1/4 c. muscovado sugar (light or dark brown is fine)

2 large eggs

1/2 c. Greek yogurt (my preference)

2 tsp. vanilla extract

1 3/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 c. milk

1 1/2 c. fresh or frozen (unthawed) blueberries

Streusel Ingredients:

1/2 c. muscovado sugar

1/2 c. toffee bits (Bits o' Brickle)

1 tsp. cinnamon

Preheat oven to 425.  Spray a muffin tin with nonstick spray and set aside.

First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.

Toffee mixture

In a medium bowl, beat the butter on high speed until smooth and creamy, using a stand or handheld mixer, for about a minute.  Add the sugars and beat on high until creamed which will take about two full minutes.  Scrape down the sides and bottom of the bowl  as needed.  Add the eggs, yogurt, and vanilla extract.  Beat on medium speed for one minuted, then increase the speed to high and continue until the mixture is combined and uniform in texture. 

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Pour the wet ingredients into the dry and slowly mix with a whisk.  Add the milk, gently whisking until combined and little lumps remain. 

Layer 1 T. batter in the bottom of each muffin tin.   Top each with a little of the streusel topping.

Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.

First layer of muffins

Second layer before final topping (forgot to take the photo!)

Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time for the muffins to cook is 20-23 minutes.

Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.

SOOOOO good!

A morning treat that quickly disappeared!

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Decadent Chocolate Chip Cookies

I have been craving cookies for a while now.  I try not to bake them too often because they are clearly my weakness. They are just too easy to grab.  I have been known to have coffee and a cookie for breakfast

I wasn't sure these would be good because I overdid some of the ingredients - imagine that?

Not the most professional photo , but you get the idea -lots of flavorful ingredients

Here they all are just waiting to be mixed in the dough...YUM!!

The recipe called for light brown sugar and I used my new favorite muscovado sugar. I love the richness it adds to quick breads and muffins, but was worried when the cookie dough had a very strong molasses smell and taste  (yes, I do sample my cookie dough!)

But all of that seemed to mellow out when they baked in the oven. And I ended up with one of the best cookies I have made in quite some time.  Everyone who tried them loved them!

Decadent Chocolate Chip Cookies                                                            

 adapted from Two Peas and Their Pod

3 cups flour
1 tsp. sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
1 cup butter, softened
1/2 c. sugar
1 1/2 c. muscovado (molasses) sugar*
2 large eggs
2 tsp. Vanilla Bean Crush extract (King Arthur)
1/2 c. milk chocolate chips
1/2 c. bittersweet chips (King Arthur Flour - or any dark chips)
3/4 c. butterscotch chips
3/4 c. Heath Toffee Gits and Heath Bits o'Brickle
Extra sea salt for sprinkling on top of baked cookies

*You can certainly substitute light or dark brown sugar, depending on your taste.

Preheat oven to 350.  Line a cookie sheet with parchment paper and set aside.
In a medium bowl, whisk the flour, sea salt, baking soda and baking powder; set aside.

In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes.  Add the eggs and vanilla and beat for an additional 2 minutes.  Slowly add the flour mixture to the butter mixture.  Add a little at a time and mix just until blended.  Stir in all of the chips and toffee pieces.

Drop about 1-2 tablespoons of dough (depending on how many cookies you want to make) onto the prepared cookie sheet, placing the dough balls about 2 inches apart. Bake for 12 minutes or until the edges are slightly golden brown.  Remove from oven, sprinkle with a pinch of sea salt,  and allow the cookies to cool for 2-3 minutes before removing to a wire rack to cool completely.

Cookie dough perfection!

Just the right amount of sea salt on top (with another dusting after baking.

Fresh out of the oven...

Rich, delicious, and I dare you to eat just one!!

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