Toffee Crisp Cookies

These cookies are really simple to make yet extremely addictive and delicious. They are really crispy and crunchy and I love the melted toffee crisp inside. I made 2 batches of these as they were just so delicious and we couldn't stop eating them straight from the oven. J and I both took a batch to work and they disappeared in no time!

I'm sending these to Treat Petite hosted by Stuart from Cakeyboi and Kat from The Baking Explorer. The theme this month is favourite sweets, chocolates and biscuits which was the inspiration for this bake. I love toffee crisp bars and used to eat a lot of it when I was younger. I decided to bake it into a cookie and was really pleased with the result.

I'm also sending it to AlphaBakes hosted by Caroline from Caroline Makes and myself on alternate months. The letter this month is 'T' for Toffee Crisp.

 chopped up toffee crisp bars  

 adding them to the cookie batter 

 light, crispy, toffee cookies 

170g butter
80g white sugar
80g brown sugar
1/2 tablespoon vanilla extract
1 egg
250g flour
1 teaspoon baking powder
8 bars of Toffee Crisp, chopped

• Preheat oven to 180C. 
• Line baking sheets with parchment paper.
• Beat the butter, sugars, egg and vanilla extract together until light and fluffy.
• Stir in flour and baking powder.
• Finally add the chopped Toffee Crisp bars. 
• I used an ice cream scoop to place cookie dough evenly spaced on a baking sheet. Alternatively drop heaped tablespoonfuls of dough on to the baking sheet.
• Bake for 11-13 minutes or until light brown (centre will still be soft).
• Allow to cool on the sheet for a few minutes before transferring to a wire rack to cool completely. 

Apple, toffee, raisin and butterscotch muffins

This is a variation on the toffee apple muffins that I posted earlier in the week. They were so popular I baked them three times in a week! I had further requests but had run out of ingredients. I decided to use up leftovers that I had to create a variation of the muffin and it worked beautifully. Personally I prefer this version as it has butterscotch chips and raisin. J prefers the toffee apple muffins.

I'm sending this to the No Waste Food Challenge guest hosted this month by Tracy from It's Not Easy Being Greedy on behalf of Elizabeth from Elizabeth's Kitchen Diary. This recipe uses up the bits of ingredients in my cupboard - raisin, butterscotch chips and 4 toffee sweets.

It's also suitable for the Credit Crunch Munch challenge guest hosted by Elizabeth from Elizabeth's Kitchen Diary on behalf of Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.

Makes 14 muffins

2 apples, peeled, cored and chopped
1 pot of 165g fat free yoghurt
150mls milk
100g brown sugar
100g butter, melted
300g plain flour
1.5 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
2 eggs
4 toffee sweets, chopped into quarters
100g raisins
100g butterscotch chips

• Preheat the oven to 180C. 
• In a large bowl, mix the yoghurt, milk, eggs, sugar and butter.
• In a separate bowl, sift the dry ingredients.
• Stir into the wet ingredients until just mixed.
• Stir in the chopped apples,toffee sweets, raisins and butterscotch chips.
• Divide the mixture between the muffin cases.
• Bake for approximately 25-28 minutes or until golden brown and a skewer inserted into the centre comes out clean.

Toffee Apple Muffins

A quick and easy atumnal bake today. These muffins are really quick to make and are bursting with flavour. You get juicy apple pieces and melted toffee and a hint of spice to round it all up. I adapted a recipe from BBC Food and used low fat toffee yoghurt instead of milk for extra flavour. You can also add nuts which complement these muffins well but I kept these nut free as a colleague is allergic to walnuts. These were a real hit and I baked them 3 times last week! I have another very exciting bake for Bonfire Night coming up so make sure you check back soon :)

I'm sending this to Treat Petite hosted by Kat from The Baking Explorer and Stuart from Cakeyboi. The theme this month is Autumn.

 adding chunks of apple

2 toffees per muffin 

 I love that you getlarge chunks of apple to bite into and how the toffee has melted all down the sides of the muffin

Makes 14 muffins

2 pots of 165g fat free toffee yoghurt 

60 mls milk

2 eggs

100g brown sugar

100g butter, melted

300g plain flour

1.5 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

2 apples, peeled, cored and choped

28 toffee sweets

• Preheat the oven to 180C. 
• In a large bowl, mix the yoghurt, milk, eggs, sugar and butter.
• In a separate bowl, sift the dry ingredients.
• Stir into the wet ingredients until just mixed.
• Stir in the chopped apples.
• Divide the mixture between the muffin cases.
• Place 2 toffee sweets on top of each muffin.
• Bake for approximately 25-28 minutes or until golden brown and a skewer inserted into the centre comes out clean. 

Toffee Apple Cake

This cake came about because I wanted to make use of ingredients in my kitchen. I had initially planned to make toffee apple bites for my afternoon tea party but ran out of time. I started thinking about how I could incorporate toffees and apples into a cake. I found a recipe by Paul Hollywood online which looked really simple - just mix and bake. I doubled the recipe quantity as I wanted to use my large bundt tin and adding in a handful of extra toffees in the cake and a few more on top before baking. I debated about making a toffee sauce which would go well with the cake. 

The cake was really delicious. I love the combination of apples and toffees and that's exactly what you get with this cake. There's not many additions to mask the flavours and the melted toffee bits were my favourite. 

I'm sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeth's Kitchen Diary. I had a spare pack of toffees and some apples leftover which I used for this recipe.

 wet ingredients and dry ingredients - just mix together and add in the apples and toffees 

 adding chopped apples and toffee pieces (I didn't cut them as the recipe suggested) 

 I added some extra toffees on top before baking

 You can still see the apple chunks 

Recipe is from BBC Food from Paul Hollywood's Pies and Puds

The only change I made was to double the quantities which was perfect for my bundt tin and to add in more toffee pieces.

Apple and toffee cake

This month's AlphaBakes challenge which I am hosting has the theme of 'A'. Apples are the first thing to spring to mind and I started thinking about flavour combinations with apples. I've made lots of apple and cinnamon combinations so I decided to try something a little different yet famiiar - apple and toffee (and fudge). The cake recipe is based on a pear and cinnamon yoghurt cake which worked beautifully for this recipe. I found some mini Cornish fudge chunks which I added to the cake batter and sprinkled on top of the cake to get a lovely caramelisation of the apples. The resulting cake was moist and the sweetness of the toffee paired well with the tartness of the green apple. Everyone really enjoyed this cake and there wasn't a crumb left! 

As mentioned, I'm entering this to AlphaBakes a monthly blogging challenge that I co-host with Caroline from Caroline Makes.  The letter this month is A for apples.  

I'm also entering this to Calendar Cakes hosted this month by Rachel from Dolly Bakes.  Her co-host is Laura from Laura Loves Cakes.  The theme this month is The Great Village Show and this cake would be perfect for that.

 mini cornish fudge chunks, large bramley apple, low fat toffee yoghurt

 sprinkle a handful of mini fudge into the cake batter

 and another handful on top 

 The fudge melts and creates a lovely crunchy, crispy edge

1 large bramley apple - peeled and cored.
250mls  low fat toffee yoghurt
130g brown sugar
80mls vegetable oil
1 tablespoon honey
1 teaspoon vanilla extract
300g flour
1.5 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
mini cornish fudge pieces or toffee sweets

• Preheat the oven to 180C.
• Grease and line a 20cm cake tin. 
• In a large bowl, mix together the yoghurt, sugar, oil, honey and vanilla. 
• In another bowl, sift the flour, baking powder, bicarbonate of soda.
• Peel and core the apple. Cut half of it into slices to decorate on top of the cake. Cut a quarter into small chunks to be added to the cake batter. Eat the remaining quarter! 
• Add the flour mixture to the yoghurt mixture and combine gently.
• Stir in the apple chunks and mini cornish fudge pieces (or toffee sweets)  
• Pour the batter into the prepared cake tin.
• Arrange the apple slices on top as shown.
• Sprinkle mini cornish fudge pieces on top.
• Bake for 40-45 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely. 

Note  - this is an egg free recipe but you could add 2 eggs if you wish.

Toffee apple and pecan muffins

More recipes from BBC Good Food. I made these with the banana and blueberry muffins as I love the combination of apples and pecans. Similarly, these were relatively quick to throw together and were quite tasty! 

 chopped apples, pecans and toffees

100g butter, melted and cooled

2 eggs, beaten

100ml milk

150ml soured cream

300g plain flour

100g golden caster sugar

2 teaspoon baking powder

1 teaspoon bicarbonate of soda

3 small apples such as Cox's or Worcester Pearmain (about 300g), peeled, cored and diced

50g pecans, roughly chopped

100g soft toffees, chopped

• Preheat oven to 200C. 
• Mix the butter, eggs, milk and soured cream together then stir quickly into the dry ingredients with the apples, pecan and toffee.
• Be careful not to over-mix - the mixture should be lumpy. 
• Divide the mixture between cases and bake for 25 minutes until well risen and golden and cooked through.