contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Category: snack recipes

English Toffee

Patricia @ ButterYum

Seriously, is there anything better than caramelized sugar?  Ok, maybe caramelized sugar, a stick of butter, lightly toasted almonds, and a glorious robe of melted chocolate.  Heaven help me, this stuff is amazing!  

silat lined sheet pan

Before beginning, have ready a half sheet pan lined with a silpat liner.

chopped chocolate

Also, make sure you have chopped chocolate ready to go.  I'm a huge dark chocolate fan, but you can certainly use milk chocolate if that's your thing.

oven roasted almonds

And another thing you need before you start is toasted, sliced almonds.  I place the almonds on an unlined half sheet pan and pop them into a cold oven.  Then I turn the oven on to 350F and slowly toast them until golden brown and fragrant.  

grind almonds in food processor

Allow the almonds to cool completely, then chop them into smaller bits in a small food processor, being careful not to chop them too much.  You still want to recognize they are sliced almonds.

Alternatively, you can place the almonds in a resealable bag and crush with a rolling pin.

Ok, now that the half sheet pan is prepared, and the chocolate and almonds are ready to go, it's time to start cooking - in a 3 or 4-quart saucepan, heat butter, water, corn syrup, and dark brown sugar over medium-high heat.  

Have an instant read digital thermometer, as well as the pure vanilla extract and baking soda nearby.

cooking toffee

The toffee mixture should be stirred occasionally until it reaches the proper temperature.  Note that I used a nonstick pan for easy cleanup.

cooked toffee mixture

Stop cooking when the toffee reaches 285F.

English Toffee recipe with lots of how-to photos - ButterYum

Stir in the vanilla and baking soda; stir vigorously to combine.

pour hot toffee mixture on silpat lined sheet pan

Pour mixture onto silpat lined half sheet pan.

making English toffee

Spread mixture with an offset spatula.  I like my toffee on the thin side so I spread mine out more than directed by the recipe. 

melting chocolate on hot toffee

While the toffee is still hot, evenly sprinkle the chocolate bits all over.

chocolate melting on hot toffee

Allow chocolate to rest on the hot toffee for 5 minutes.

spreading melted chocolate on toffee

Use an offset spatula to spread the melted chocolate evenly over the toffee.

English toffee recipe with how-to photos

While the chocolate is still warm, sprinkle the toasted almonds evenly all over.

how to make English Toffee from scratch - recipe and how-to photos - ButterYum

Pop the whole tray into the fridge until the toffee and chocolate set.  Break into pieces and enjoy.

Items used to make this recipe:

(affiliate links)


English Toffee

makes 12 servings

Printable Recipe

Ingredients

  • 3 ounces semisweet or bittersweet chocolate, chopped into small pieces

  • 3/4 cup sliced almonds, toasted and cooled completely

  • 1 1/4 cups brown sugar (light or dark), packed

  • 1/4 cup light corn syrup (or Lyle’s Golden Syrup)

  • 8 tablespoons unsalted butter

  • 2 tablespoons water

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon baking soda

Directions

  1. Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients.

  2. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small. Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.

  3. In a 3 or 4-quart heavy bottomed nonstick saucepan over medium-high heat, combine butter, corn syrup, butter, and water; heat, stirring occasionally, until the mixture reaches 285F.

  4. Remove mixture from heat and vigorously stir in the vanilla and baking soda.

  5. Pour the mixture onto a silpat lined half sheet pan; use an offset spatula to spread thinly over the silpat.

  6. While the toffee is still hot, sprinkle the chocolate bits evenly all over; allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee).

  7. Immediately sprinkle the almond pieces evenly all over the melted chocolate.

  8. Place the toffee in the refrigerator for 10 minutes; remove from fridge and break into serving pieces. Store at room temperature in an airtight container with waxed paper between layers.

Note

  • To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven; turn the oven on to 350F and allow the almonds to toast for 8-12 minutes until lightly browned and fragrant (watch them carefully).  Cool completely before using.

adapted from The Baking Bible

Double Chocolate Muffins

Patricia @ ButterYum

ButterYum - Double Chocolate Muffins

Studded with mini chocolate chips, double chocolate muffins are something I would typically serve with lunch or as an afternoon snack, but we've been known to enjoy them as an indulgent breakfast item from time to time. 

These muffins are best served a day or two after they're baked, but they freeze beautifully in an airtight container for up to a month.  To thaw, keep in airtight container as they thaw overnight in the fridge.  I enjoy these muffins chilled or at room temperature, but my girls enjoy them heated in the microwave for just a few seconds to melt the mini chocolate chips.  If you should happen to find yourself with slightly stale muffins, try this indulgent twist - break a muffin into bits, place the bits in a bowl, and drizzle with heavy cream - heaven!

skinnier chocolate muffin recipe - chocolate applesauce muffin recipe

Ingredients:  eggs, applesauce, flour, unsalted butter, the best dutch-processed cocoa powder you can find, sugar, salt, baking soda, baking powder, and mini chocolate chips.

DSC_0763.JPG

Cream the butter and sugar together in the bowl of a stand mixer (or use a hand-held mixer).

Use the paddle attachment or, even better, a BeaterBlade attachment!  If you love to bake, do yourself a favor on get a BeaterBlade.  It eliminates the pesky task of having to scrape down the sides of your mixing bowl.  Love, love, love this thing!

On a side note - I have tried a similar attachment that's made by the company that makes the stand mixer and there's no comparison, the BeaterBlade works much better.  They're available for various makes and models of mixers so have that information handy before you purchase. 

muffins sweetened with applesauce - ButterYum

Back to the recipe - add the eggs, applesauce, and cocoa sifted cocoa powder.  Nothing worse than biting into a dry clump of unsweetened cocoa powder so don't forget to sift that cocoa!! 

easy chocolate muffin recipe with how-to photos - ButterYum

Mix until incorporated.  Don't worry if the mixture looks a little curdled - it's fine.

Add the flour, salt, baking powder, and baking soda; mix until no traces of flour remain.

chocolate muffins with mini chocolate chips - recipe and how-to photos - ButterYum

Stir in the mini chocolate chips.  Did you set aside a few to nibble on?  I did!

recipe for chocolate muffins with mini chocolate chips - ButterYum

Mmmm... time to dish up the batter. 

chocolate breakfast muffins - ButterYum - recipe and how-to potos

I use a rounded #20 scoop to portion the batter into a professional grade muffin pan that is lined with these awesome liners that I've absolutely fallen in love with.  I especially like using them for chocolate muffins and cupcakes - they make my baked goods look so rich and decadent! 

(affiliate links)

chocolate muffin batter ready to bake - recipe and how-to photos

Using a portion scoop is neat and tidy... and all my muffins are going to turn out the same size.  Win-win!

Items used to make this recipe:

(affiliate links)


Double Chocolate Muffins

makes 18

Printable Recipe

Ingredients

  • 8 tablespoons unsalted butter, room temperature

  • 2/3 cup granulated sugar

  • 2 large eggs

  • 1/2 cup Dutch-processed cocoa powder, sifted

  • 1 1/2 cups applesauce

  • 1 3/4 cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/2 cup mini chocolate chips

Directions

  1. Preheat oven to 350F.

  2. Prepare a 12-cup muffin pan with non-stick baking spray or paper liners.

  3. Cream butter and sugar together until light in color, about 2 minutes.

  4. Add eggs, cocoa powder, and applesauce; mix until smooth.

  5. Add remaining dry ingredients and mix just until combined (don't over mix); stir in mini chocolate chips.

  6. Use a heaping #20 portion scoop to fill cups about 3/4 full.

  7. Bake 22-25 minutes or just until a toothpick inserted in the center comes out with a couple crumbs attached.

  8. Cool 5 minutes before removing from pan, placing on cooling rack to cool completely.

adapted from The Low GI Cookbook