Heather's Bytes

This week’s Tuesdays with Dorie was Chockablock cookies, chosen by Mary of Popsicles and Sandy Feet.

I’ve heard of chockablock cookies before but never got around to giving them a little more attention. I’m glad these came up in the rotation because they really were amazing. They’re an “everything but the kitchen sink” kind of cookie (which I can totally get behind), and it’s the combination of all these completely different flavors (molasses and chocolate chips!) that actually make it work.

I didn’t find any one flavor to be overpowering – I love molasses so that didn’t make me worry, and the chocolate chips, walnuts, oatmeal, raisins and shredded coconut work well together. This made a lot of cookies though so if you don’t have a lot of sweet-teeth to satisfy I’d probably halve the recipe.

Though I’ve seen the bags of Hershey’s Heath Bar bits in the baking aisle at the store I’ve never really given them much thought and passed on by. However, the store I shop at was having a sale on them last week so I tossed a bag in my cart.

For the record, I’m not a big Hershey fan. Their chocolate quality has really gone down the tubes over the last several years which is one reason I haven’t bothered with their baking products. But the bag of Heath bar bits are mostly toffee with just small chunks of chocolate, and the chocolate doesn’t stand out much when baked anyway — these cookies are all about the peanut butter and toffee.

The recipe comes from Hershey though I upped the recommended 3/4 teaspoon of salt to 1 teaspoon because they’re peanut butter cookies (I had a pinch more with oatmeal cookies, too).

Before I sprinkled the bits on top of the cookies on the cookie sheet I flattened them a bit first with the back of a fork dipped in sugar (the sugar keeps the cookie from sticking to the fork) so the bits would stay on better. I don’t think this affected the outcome of the cookies since they still looked fantastic when they came out of the oven. The recipe below has my tweaks – the original is at Hershey’s site.

Warning: These cookies are highly addicting.

Peanut Butter Toffee Cookies

1/2 cup shortening
3/4 cup creamy peanut butter
1-1/4 cups packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1-1/3 cups (8 oz. package) Heath “Bits ‘O Brickle” Toffee Bits, divided

Heat oven to 375°.

Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup of bits; reserve remainder for topping.

Drop by heaping teaspoons or by using a 1-inch cookie scoop about 2 inches apart onto ungreased or parchment-lined cookie sheet; press the top of each cookie down slightly with a fork and top each with reserved bits.

Bake 7 to 8 minutes or until set. Do not overbake. Cool for two minutes and remove to wire rack. Cool completely. Makes about 3 dozen cookies.

 Print this recipe!

This week’s Tuesdays with Dorie was a nice change — instead of the usual sugary treat, we did Sweet Cream Biscuits, which worked out really well because I was able to make them to go along with dinner last night! The recipe was chosen by Melissa of Love At First Bite.

These biscuits are a spin on a traditional baking powder biscuit and use heavy cream and a bit of sugar, but no butter or shortening. There’s a very light sweetness, and with a pat of butter they were the perfect addition to last night’s dinner of pork chops and mashed potatoes.

My pint of cream had a little leftover after I used the one cup necessary for the biscuits, so the girls poured the leftover cream into a glass container and made butter for the biscuits while dinner cooked!

Anyway, these were delicious and I’ve got the recipe bookmarked now so I can get to it quickly when I need a side for dinner.

It’s hard being inside updating a blog when it’s been so beautiful outside! Our spring in Las Vegas are so short-lived that you have to take advantage of it, otherwise you really regret it when May rolls around and you’ve already got the air conditioning cranked up. So updates may be a little bit sporadic for a couple of weeks, but I have a good reason

Anyway, these chocolate chip blondies have been a favorite of ours for only the last year, and I bring them up now because they’re perfect for outside eating. Whether it’s a picnic, a barbecue, a potluck — you name it — these are easy to make and transport, and are sure to be a hit.

I first made them after seeing a similar treat made on TV, and had to dig up a recipe to try for myself. I didn’t write down where this recipe came from and I’ve tried looking or it since without much luck. So if you recognize it, let me know!

These are delicious (pretty much chocolate chip cookies in brownie form) but combining and heating the butter and sugars beforehand made them extremely gooey and extra sweet. Make sure you let them sit out for a while (at least an hour, I’d say) so they kind of fall and compress a bit. Even after a few days they’re still moist and yummy!

Chocolate Chip Blondies

1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/4 cup plus 2 tablespoons toffee chips
1/2 cup coarsely chopped toasted almonds

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.