brown sugar

Almond English Toffee ….


On Day 5th of 12 Days of Christmas Cookies , I bring to you simple recipe of English Toffee..We love English Toffee!!!

This recipe is so simple and yet the candy looks so professional. This is one of our favorite treats to give away during the holidays. Try some for yourself!

This tasty toffee is covered in chocolate and sprinkled with nuts…and it won’t stick to your teeth! We love english toffee for its smooth and buttery caramel flavor, its crunchy texture, and its coating of chocolate and toasted almonds.

Here is what You will need :

1cup unsalted butter
1 cup light brown sugar ( you can even use granulated white sugar )
1/4 tsp salt
1/2 tsp vanilla extract ( optional )
1 cup milk chocolate chips ( I used semi sweet )
1 cup un blanched almonds crushed into pieces .

Method :

Line a 11×7 cookie sheet with foil and sprinkle 1/2 cup of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). It takes around 12-15 mins
Watch carefully as it can burn easily after 280 degrees.
Remove from heat mix in vanilla extract if using and pour mixture over the nuts in the pan
Let stand 2 minutes .
Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts.


Single Serve Pineapple Upside Down Cake …..


This classic pineapple upside down cake has caramelized pineapple slices on top and a buttery white cake below . This old-fashioned cake is traditionally made in a cast-iron skillet but I like to make it either in a 9 inch pan or as a single serve dessert . This cake tastes divine when served with vanilla ice cream or whipped cream.

These individual pineapple upside-down cakes will be an eye-catching addition to my holiday dessert table this year ….

To bake this buttery rich and caramelized pineapple cake we will be needing :

9 ramekins OR a 9 inch cake pan

1/4 cup butter divided
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained ( I used Fresh Pineapples )
9 maraschino cherries from a can ( optional )
1 1/3 cups all-purpose flour Or a pack of yellow cake mix .
3/4 cup sugar
1/3 cup melted butter
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg


Heat oven to 350°F. / 180*C
Divide and Pour 1/4 cup melted butter In 9 ramekins,
Sprinkle brown sugar evenly in the ramekins over melted butter.
Arrange pineapple slices over brown sugar.
Place cherry in center of each pineapple slice ( and more if you like )

In medium bowl, beat remaining ingredients ,scraping bowl constantly. Pour batter over pineapple and cherries.
Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
Immediately place heatproof serving plate upside down over ramekin ; turn plate and ramekin over.
Leave ramekin over cake for a few minutes so brown sugar mixture can drizzle over cake; remove ramekin . Serve warm with vanilla ice cream or whipped cream.
Store cake loosely covered.


When inverting the cake, make sure the plate is larger than the skillet to catch additional fruit juices & caramelized sugar .

As the cake bakes, the buttery brown sugar sauce will bubble up the sides, creating a buttery glaze on all sides of the cake

You can serve Pineapple Upside-Down Cake warm or cold with whipped cream or ice cream .


Pretzel balls / buns ……

These pretzel Rolls were so easy to make.
These pretzel rolls add another layer of flavor to you burger. The dough takes a dip in a water & baking soda solution before going into the oven. This gives a nice dark brown color to the Rolls . These rolls have very little salt in them so salt generously on top to capture the pretzel taste .


1 cup milk ( you can replace with water )
2 tablespoons butter or margarine
2 tablespoons brown sugar
1 envelope RapidRise Yeast ( or 1Tbs dry active yeast )
1 teaspoon salt
3 cups all-purpose flour, or as needed + some more for dusting

Boiling Solution:

8 cups water
1/4 cup baking soda

Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. { If using dry active Yeast & water then put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom.}

Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Line a baking sheet with foil/ parchment paper or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 8 pieces. Form each dough piece into ball .

Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.


Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.

Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

Try these rolls on their own, dipped in Mustard, or toasted with cheese .