Arbuz's Kitchen

Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container.

 photo credit: http://www.justataste.com

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.

Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.

Heat the panini press to medium-high heat (or 375°F).

Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds.

Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.

Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.

Notes:

It's important to work quickly with the waffle cookies when they're hot off the panini press. They'll harden and break into pieces if you wait too long to cut out the rounds.

 photo credit: http://www.browneyedbaker.com

Ingredients:

For the Crust:

Filling:

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.

2. For the crust, mix together the flour, butter and brown sugar until crumbly. Press into the baking pan and bake for 12-15 minutes or until lightly brown.

3. For the filling, beat the eggs, corn syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or until set.

4. Cool in the pan on a wire rack. Cool completely and cut into bars. Store in an airtight container at room temperature (or in the refrigerator if you live in a warm/humid area with no air conditioning).

 photo by http://www.marthastewart.com

original recipe: http://www.marthastewart.com/317453/mixed-fruit-and-nut-cookies?center=276956&gallery=275003&slide=284109

Ingredients:

Instructions:

Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a medium bowl.

Put butter in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth. Add sugars, and mix until pale and fluffy, about 3 minutes. Mix in eggs one at a time until combined; mix in vanilla.

Reduce mixer speed to low. Add flour mixture and mix until just combined. Stir in coconut, apricots, dates, macadamias, and pistachios.

Drop batter, 2 heaping tablespoons at a time, onto prepared baking sheets, spacing 2 inches apart. Flatten slightly. Bake, rotating sheets halfway through, until golden brown, 12 to 15 minutes. Remove from oven; transfer cookies on parchment paper to a wire rack to cool completely.

Variations :

For variety, try other combinations of dried fruit and nuts: Bananas, mangoes, and macadamias lend a tropical note; hazelnuts and pecans go well with figs, pears, and cranberries.

 photo by http://www.marthastewart.com

Ingredients:

Instructions:

Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.

Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.

Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

Note:

For best results, line cookie sheets with parchment prior to baking.

 photo by http://www.marthastewart.com

Ingredients:

Instructions:

Butter an 8-inch square baking dish; line with parchment, allowing a 2-inch overhang on 2 sides. Butter lining (not overhang); set aside. Whisk flour, 1/4 teaspoon salt, and 1/4 cup nuts in a bowl.

Preheat oven to 350 degrees. Put 1/2 cup butter and 1/4 cup brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared dish. Refrigerate 30 minutes. Bake until set in center and pale golden, 22 to 25 minutes. Transfer to a wire rack; let cool slightly.

Put remaining 6 tablespoons butter and 1/2 cup nuts into a small saucepan. Cook over medium-high heat, stirring constantly, until butter is very foamy and nuts are fragrant, 2 to 3 minutes. Add remaining 1/4 teaspoon salt, 3 tablespoons brown sugar, 1 teaspoon maple syrup, the ginger, maple sugar, corn syrup, and cream. Boil, stirring constantly, 2 minutes. Spread over crust. Let cool completely. Run a knife around non-parchment sides; lift out of dish by overhang. Cut into sixteen 2-inch squares.

Ingredients:

DOUGH :

FILLING :

GLAZE :

Instructions:

1. In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

2. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

3. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

4. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

5. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

6. In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

7. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Ingredients:

Instructions:

1. In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.

2. In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.

3. Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.

4. Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

5. In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

original recipe: http://buddingbaketress.blogspot.com/2012/08/no-bake-coconut-graham-cracker-cookie.html

Ingredients:

Bars

Cream Cheese Frosting

Instructions:

Line a 13-x-9-inch baking pan with graham cracker squares.

Melt the butter in saucepan and add sugar.

In a separate bowl, whisk together the egg and milk. Slowly and continuously stir into the butter mixture. Bring to a boil, stirring constantly (to keep the egg from scrambling). Remove from heat.

Stir in nuts, coconut, and crushed graham crackers. Pour over graham cracker squares and spread evenly using a spatula. Top with another layer of graham cracker squares, pressing them down gently into the filling.

For the cream cheese frosting, place cream cheese in a bowl and soften using a rubber spatula. Gradually add butter and beat together until smooth and creamy. Sift in powdered sugar and continue beating until smooth. Add vanilla and stir to combine.

Spread frosting over graham cracker bars evenly. Or not. No big deal.

Chill. Cut into squares.