SANDRA'S CHOCOLATE-TOFFEE ANGEL FOOD CAKE (No-Bake)

An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert

that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.

Chill: A minimum of 2 hours

INGREDIENTS

1 prepared angel food cake (either store-bought or homemade)

4 tablespoons unsweetened cocoa powder

1 cup confectioners' sugar

2 (8-oz tubs) cool whip

1 teaspoon vanilla extract

6 full size Heath bars, finely crushed (by pulsing in a food processor)

--Extra unsweetened cocoa powder for dusting top of frosted cake

METHOD

Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!

SANDRA'S PUMPKIN TOFFEE OAT COOKIES

An amazing combination of ingredients all rolled into once terrific cookie recipe, 

you're going to love, love these yummy morsels!

Yields: (Appx 5 doz)

Prep: 15 Mins.

Bake: 10 to 12 Mins.

INGREDIENTS

Wet

1 cup unsalted butter, room temperature

1 cup granulated sugar

3/4 cup light brown sugar, packed

2 large eggs

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon vanilla extract

Dry

1-3/4 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder

Pinch of salt

Additions

3 cups quick-cooking oats

1/4 cup toffee bits

METHOD

Preheat the oven to 350 degrees. Line a couple of baking sheets with silpats or parchment paper.

In the bowl of a stand mixer using the paddle, cream butter, and sugars until light and fluffy for a few minutes. Scrape down sides of bowl and add eggs, pumpkin puree and vanilla extract; beat until combined.

Place a sieve over mixing bowl of wet ingredients, and sift in flour, spices, baking soda and powder, and salt; mix on low speed until well combined. (Do not over mix). Add oats and toffee bits, mix on low just until combined.

Using a mini scoop (I use a 1/2-tablespoon size) and place dough in mounds onto prepared baking sheet, spacing at least 1" apart. Bake for 12 minutes (turning half way through baking) until slightly golden brown around edges. Cool on baking sheet for one minute; transfer to a wire rack to cool completely. Repeat with remaining cookie dough. ~ Enjoy!

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Tip:

Store cookies, once they're completely cooled, in an airtight container.

SANDRA'S CREAMY TOFFEE DIP with FRESHLY SLICED, SWEET APPLES

I had an abundance of fresh, quality apples
and came up with this recipe
because I'm crazy about toffee;
hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted by Sandra

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

***Creamy Toffee Dip

1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all the dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter, and surround with sweet and crunchy apple slices.

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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand.

 

SANDRA'S CREAMY TOFFEE DIP with APPLE SLICES

I had an abundance of fresh, quality apples
and came up with this recipe
because I'm crazy about toffee;
hence the dip creation...

Servings: (4)

Prep Time: 5 Mins.
Posted: by Sandra at

INGREDIENTS

4 unpeeled apples, cored, and cut into ¼” slices

***Creamy Toffee Dip
1 (8-oz.) package cream cheese, at room temperature
1 (8-oz.) package toffee bits
3/4 cup light brown sugar
1/2 cup white sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract

METHOD

In a medium bowl, beat with a hand mixer on low all dip ingredients until well blended. Serve dip immediately in a nice serving bowl placed in the center of a decorative platter surrounded with sweet and crunchy apple slices.


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Tip: This Creamy Toffee Dip can be stored in the refrigerator up to 5 days, just bring to room temperature to soften for easier dipping, about 30 minutes beforehand, and whisk to re-combine.