Who’s ready for fall? Buttery, soft, and oh-so-delicious, these Apple Whiskey Toffee cookies boast all your favorite fall sensations. Trust me these homemade cookies are hard to turn down.
INGREDIENTS
1 cup butter room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 apples, peeled & diced
1 cup white chocolate chips
1 cup toffee chips
1 cup whiskey
INSTRUCTIONS
In a large mixing bowl, cream together the butter and sugar. Stir in the eggs and vanilla.
In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add that mixture to the creamed mixture. Stir to combine.
Stir in the whiskey, applesm, chocolate and toffee.
Refrigerate for 30-60 minutes or more.
Heat the oven to 375F degrees.
Spoon the batter using a medium cookie scoop onto a lined cookie sheet and cook for 10-12 minutes, until golden.
Let rest for 5 minutes. Then, remove to a cookie rack to continue cooling.
Think of this as a breakfast bread version of bananas Foster.
With its super-moist texture, buttery banana and caramel flavors, and incredibly soft crumb, this is my favorite banana bread recipe. It’s not only drizzled with caramel—it’s stuffed with it too!
Preheat the oven to 350° and butter and flour a 9″-x-5″ loaf pan.
In a large bowl, whisk together flour, baking soda, and salt.
In another large bowl, mix sugar, butter, buttermilk, vanilla, egg and egg yolk until smooth.
Pour wet ingredients over dry and stir until combined, then fold in mashed bananas and caramel.
Transfer batter to the prepared baking dish.
Bake until deeply golden and a toothpick comes out clean, about 1 hour.
Let cool for at least 10 minutes.
Drizzle with caramel.
Homemade Caramel Sauce Instructions
Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.
Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.
(At this point, do not stir again – simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)
Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.
Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)
Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.
Whisk in the vanilla and salt.
Set aside to cool in the pan for 10 minutes.
Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)
These brownie shortbread cups will hit all your cravings… both buttery soft shortbread and gooey fudge brownies. You can have the best of both worlds.
These brownie shortbread bars have two layers. The bottom layer is a simple shortbread crust made from little more than butter, sugar, and flour.The crumbly cookie crust comes together in a single bowl before being patted out in a muffin pan. While the crust bakes slightly in the oven, prepare the brownie batter, you can also use your favorite brownie mix box. After baking in the oven, the cups are ready to devour. The combination of shortbread and brownies is pretty phenomenal if you ask me
Let’s get to baking!
INGREDIENTS
For the crust:
¾ cup unsalted butter at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1–1/2 cups all-purpose flour
1/4 teaspoon salt
For the brownie:
¾ cup unsalted butter
1 cup semisweet chocolate chips
1–1/4 cup granulated sugar
3 large eggs
2/3 cup all-purpose flour
6 tablespoons dark cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
OR
2 boxes your favorite brownie mix and the ingredients needed
INSTRUCTIONS
Preheat the oven to 325 degrees and line an 8 or 9” square baking pan with parchment paper or a muffin tin with cupcake liners. Lightly grease with cooking spray and set aside.
Begin by preparing the crust.
In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar until smooth. Stir in the vanilla. Add the flour and salt and stir just until combined to crumbs. Gently press the mixture down flat into the bottom of the prepared pan and bake in the preheated oven for 20 minutes until set.
In the meantime, begin making the brownie filling.
In a medium saucepan over low heat, gently melt together the butter, chocolate chips, and sugar, stirring regularly to melt evenly and prevent scorching the chocolate. Once melted and smooth, set aside.
In a large bowl, beat the eggs on medium speed with a mixer until they lighten in color and fluff up, about 2-3 minutes. Gently stir in the chocolate mixture. Add the flour, cocoa powder, baking powder, and salt, stirring just until combined.
Pour the batter on top of the prepared shortbread and smooth.
Increase the oven heat to 350 and bake for an additional 30-33 minutes or until a toothpick inserted into the middle comes out only with a couple of small brownie crumbs. Do not overbake.
Remove from the oven and allow to cool completely prior to slicing.
Whisk Away Kitchen 