Peppermint Meringue Cookies

Melt in your mouth Peppermint Meringue Cookies dipped in dark chocolate!

Ingredients

 4 egg whites, room temperature

 1 Tbsp white vinegar

 1 Tbsp cornstarch

 1 cup granulated sugar

 1/2 tsp peppermint extract

 10 oz Ghirardelli dark chocolate wafers, melted

 3 peppermint candy canes, crushed (optional)

Instructions

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. 

While beating, slowly add the sugar in a steady stream. 

Add peppermint extract.

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.

Pumpkin Spice Toffee

Yield: 1 POUND prep time: 40 MINUTES cook time: 30 MINUTES total time: 1 HOUR, 15 MINUTES

Print Recipe

Ingredients:

1 and 1/2 cups (150g) chopped unsalted pecans

1 cup (2 sticks; 230g) unsalted butter, cut into pieces

1/2 cup (120g) warm water

1 cup + 1 Tablespoon (215g) granulated sugar, divided

1 teaspoon salt

1 teaspoon light corn syrup

1 and 1/4 teaspoons pumpkin pie spice, divided*

6 ounces (170g) quality white chocolate, coarsely chopped

12x17-inch (or similar size) baking sheet

wooden spoon

silicone baking mat (highly recommended)

3 quart heavy duty saucepan

pastry brush

candy thermometer

Directions:

Toast the pecans: Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on top and toast for 7-8 minutes or until fragrant and lightly browned. Set aside. 1 cup will be used inside the toffee and the rest are sprinkled on top.

Make the toffee: While stirring with a wooden spoon, melt the butter over medium heat in a 3-quart heavy-duty saucepan. Once melted, add the water, 1 cup (200g) granulated sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan, making sure the bulb is not touching the bottom of the pan (as you'll get an inaccurate reading).

Stir the mixture occasionally as it begins to boil. Rapid bubbles, a thicker consistency, and a slightly darker color form around 240°F (116°C). Continue to stir occasionally until it reaches 290°F (143°C; soft crack stage). Be watchful-- the temperature slowly rises in the beginning, but then skyrockets quickly. If you notice it's rising very fast, you can even turn off the heat when the toffee reaches 285°F (141°C), as it will continue to cook in the few seconds after.

Immediately remove the pan from heat and stir in 1 teaspoon pumpkin pie spice and 1 cup toasted pecans. Pour the toffee out onto a silicone baking mat lined baking sheet. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the pan. Cool the toffee for 5 minutes.

Meanwhile, get the toppings ready. Mix the remaining 1 Tablespoon of granulated sugar with the remaining 1/4 teaspoon of pumpkin pie spice. Melt the white chocolate. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20 second increments, stopping and stirring after each.

Spread the melted white chocolate on top of the toffee, then sprinkle with remaining pecans and sugar/pumpkin pie spice mix.

Refrigerate toffee for 20 minutes or until white chocolate has set. Peel off the silicone baking mat and break toffee into pieces.

Store toffee in an airtight container at room temperature in a cool dry place for up to 2 weeks.

Make ahead tip: Freeze toffee for up to 3 months and thaw overnight in the refrigerator before serving.

Recipe Notes:

Pumpkin pie spice: If you don't have pumpkin pie spice, you can use 1/4 teaspoon ground ginger + 1/4 teaspoon ground nutmeg + 1/4 teaspoon ground cloves + 1/4 teaspoon ground cinnamon + 1/4 teaspoon ground allspice.

If you notice the butter separating at any time during the cooking process, remove the pan from heat and stir vigorously to bring the mixture back together.

Be extra careful as cooking candy is very hot and may splash; wear long sleeves and have a pair of kitchen gloves or oven mitts handy

Best Peanut Brittle

Best Peanut Brittle

INGREDIENTS:

1 cup white sugar 1/2 cup light corn syrup 1/4 teaspoon salt 1/4 cup water

1 cup peanuts 2 tablespoons butter, softened 1 teaspoon baking soda

DIRECTIONS:

1.	Grease a large cookie sheet. Set aside.
2.	In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Set candy thermometer in place, and continue cooking. Stir in peanuts at 250 degrees. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3.	Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Best Toffee Ever - Super Easy

Ingredients

• 2 cups butter
• 2 cups white sugar
• 1/4 teaspoon salt

• 1ish cups semisweet chocolate chips
• 1 cup finely chopped almonds

Directions

1.Cover a large baking sheet with aluminum foil or parchment paper

2. In a large HEAVY (AKA not a cheap) bottomed saucepan, combine the butter, sugar, and salt. ***Cook over medium-high heat until the butter is melted. Continue cooking, allowing mixture to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 300 degrees F. Stir continuously

3. As soon as the toffee reaches the proper, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess

4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container 

1. ***HINTS 
2. Use a wood spoon
3. Cook on medium heat the entire time.

Peanut butter balls

Peanut Butter Balls

Ingredients:
2 cups creamy peanut butter
1/2 cup butter
4 cups confectioners'sugar
3 cups crisp rice cereal
2 cups semisweet
chocolate chips
Directions:
1. Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
2. Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
3. Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.