Tag Archives: butterscotch

Butterscotch Cookies

This Butterscotch Cookies recipe is perfect to make ahead. Sometimes, we get so wrapped up in the holiday craziness between work, home, traffic (specially if you live just outside the city) that baking takes a second place. So, to avoid that, I like to make my cookie doughs ahead of time and freeze them.

Last year, I decided to start prepping for the holidays since mid November. This year I am a little behind, but tomorrow will be cookie dough making afternoon. I baked these delicious cookies on Christmas eve, in the early morning hours. To defrost them properly, I took them out of the freezer and into the fridge the night before.

Since they are still hard enough to make it slicing easy, I recommend turning the log on its side each time you slice. This will prevent you having cookies with a flat side. When I baked them, my entire house was smelling heavenly, a perfect way to start off Christmas eve!

Kitty

Butterschotch Cookies

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Butterscotch Coffee

When I’m in the mood for a decadent hot beverage as the days get chillier, this is will be it.  I don’t know how I came across this recipe, I wasn’t looking for hot beverage recipes, but I’m so glad I did!

There is not much to it, just brew coffee as you normally would.  While that’s happening, set a small pot on the stove to melt butterscotch chips together with your milk.  Mix and enjoy this creamy caramel flavored coffee.

If you can’t find butterscotch chips (I haven’t seen them in Guatemala), you can substitute for white chocolate chips and add a few drops of caramel flavor (you can find it at Blossom in zone 10, Guatemala). I’m not making this up, I searched for butterscotch chip substitutes and this is the best alternative I could find, since butterscotch chips are actually a white chocolate compound base with butterscotch flavoring.

Helga

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Butterscotch Chocolate Chunk Cookies

It was friday afternoon, and we were just sitting around so I decided to bake some cookies to get Kristen busy (that’s her).  She’s really gotten into it lately, so of course, I want to encourage her. I wanted something quick, that she could help me mix, so I looked for a dropped cookie recipe and found this one at the Baking Bites site. Kitty brought me some butterscotch chips from the US, but I hadn’t browsed for recipes to use them until now.  If you can’t get your hands on these, you can substitue them for white chocolate chips, or almonds, crushed macadamia nuts, raisins, whatever you want!

The recipe calls for chocolate chips, so if you have them… by all means, use them.  I didn’t have any, so I used my baking chocolate brick. I cut out chunks using a large knife. (be careful!)

I highly recommend this recipe, you can use it as your base for any chocolate chip, or chocolate-nut cookie. It’s easy to make and a great way to entertain a bored kid.

Helga

Butterscotch & Chocolate Chunk Cookies

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Butterscotch Blondies

I have to confess. This recipe was made out of whim. I wanted something to go along with my afternoon (or  mid-morning) coffee… Without having to do too much work. I had crazy work  last week and in between meetings I squeezed this recipe. It’s fast and delicious!

Food historians generally agree that recipes named “brownies” and chocolate brownies – as we know them today- were first introduced in the early 1900′s. According to old cookbooks, blonde brownies (also known as Blondies or Butterscotch Brownies) predated chocolate brownies, though under different names. The primary ingredients of blondies (brown sugar or molasses, and butter) compose butterscotch, a candy that was popular in America in the mid-19th century. Some 19th century American cookbooks contain recipes that combined traditional butterscotch ingredients with flour and a leavening agent (baking powder or soda). Presumably, these recipes would have produced something similar to the blonde brownies we enjoy today.

These blondies came out great. They are crispy on top and chewy in the middle. I strongly suggest that you bake them on a glass  baking pan as it makes it much easier to get out of the pan versus the regular steel pans. Also make sure that you are generous with the cooking spray. You’ll love them! This became an instant favorite!

Kitty

Butterscotch Blondies

Butterscotch Blondies

Recipe adapted from MyRecipes.com
Yield: 24 servings (serving size: 2 squares)

Ingredients
2 cups all-purpose flour
2 ½ cups firmly packed light brown sugar
2 teaspoons baking powder
½ teaspoon salt
12 tablespoons  unsalted butter
3 medium sized eggs, room temperature
Cooking spray

Directions:

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
  3. Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally.
  4. Pour into a small bowl, and cool for 10-15 minutes.
  5. Combine butter and eggs, stirring with a whisk.
  6. Pour butter mixture over flour mixture; stir just until moistened.
  7. Spoon batter into a 13 x 9-inch glass baking pan coated with cooking spray; smooth top with spatula.
  8. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pan on a wire rack.
  10. Cut into 48 squares.

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies

Butterscotch Blondies