TOASTED COCONUT THUMBPRINTS FILLED WITH DULCE DE LECHE AND A CHOCOLATE DRIZZLE

Ingredients:
2 cups all-purpose flour

¼ teaspoon salt

1 cup unsalted butter, slightly firm

¼ cup granulated sugar

¼ cup dark brown sugar

2 large egg yolks

1 teaspoon vanilla extract

2 large egg whites for coating, beaten until frothy

Toasted coconut, crumbled and in a shallow bowl (cook carefully on a pan at 350 till browned)

Dulce de leche for centers (Nestle sells a can and I put it in a piping bag)

Melted milk or dark chocolate for piping

1.    In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth.  Pour in the sugars and mix just until incorporated.  Add the egg yolks and vanilla, mixing only until blended.  Add flour and salt.

2.    Roll the dough into small balls.  Dip into frothy egg whites then roll in toasted coconut.  Using the handle end of a wooden spoon, make an indentation in the center of the dough ball.  Repeat with remaining dough.  Chill until firm, at least an hour, or place in freezer bags and freeze until needed.

3.    When ready to bake, preheat oven to 350°F.  Place cookies evenly apart on baking sheets lined with parchment paper and bake until lightly golden, about 14-15 minutes.  Remove from oven.  If indentations are no longer as pronounced, gently re-impress them with the rounded side of a ½ teaspoon measure.

4.     Let cool completely.  When cookies are cooled, fill indentations with dulce de leche.  Pipe melted chocolate over cookie.

Adapted from the Pastry Chef's Baking

DULCE DE LECHE CHEESECAKE BARS SERVED WITH A MASON JAR OF SALTED CARAMEL

For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 mins. Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!


SERVE WITH SALTED CARAMEL


 

Cheesecake Recipe adapted from Brown Eyed Baker

DULCE DE LECHE CHEESECAKE BARS WITH CHOCOLATE GLAZE!

WHAT A TREAT! EVEN MY 2 YEAR OLD TRIED IT AND SAID, "SO YUMMMMMMY, MOOOORE!"  ENJOY!
For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 70-90 mins. mine took the full 90 mins.  Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins.   Drizzle with more chocolate, if desired! Cut into squares!  EASILY DOUBLES IN 9X13 PAN.

DULCE DE LECHE CHEESECAKE BARS SERVED WITH A MASON JAR FILLED WITH HOMEMADE SALTED CARAMEL

For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 mins. Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!





SERVE WITH SALTED CARAMEL
Recipe adapted from Brown Eyed Baker

DULCE DE LECHE STUFFED COCONUT COOKIES DIPPED IN MILK CHOCOLATE

Start by making Dulce de leche

DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINUTE BAKING TIME! LET COOL.

Next, bake your Coconut Cookies...adapted from my buddy Liz at That Skinny Chick Can Bake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter. at room temperature

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

1 1/3 cup coconut

Preheat oven to 350º. Line baking sheets with parchment paper.

Cream butter with both sugars. Add egg. Add vanilla. Add flour, soda and salt. Mix well. Add coconut. Use ice cream scoop to drop dough onto parchment lined cookie sheets. Bake 10-12 minutes. Cool.

Once cookies are cool, spread some dulce de leche on one. Sprinkle on extra coconut. PLace a second cookie on top and dip the cookie sandwich into melted milk chocolate. Chill to set the chocolate!

DULCE DE LECHE STUFFED COCONUT COOKIES DIPPED IN MILK CHOCOLATE

RECIPE COMING SOON! THESE COCONUT COOKIES ARE SO GOOD THEY CAN STAND ON THEIR OWN, AS WELL!

TWIX THUMBPRINT COOKIES & A TWIX TART

THE TART....

THE THUMBPRINT COOKIES...




WHEN I MADE HOMEMADE TWIX BARS, I KNEW I HIT A HOMERUN! WELL, IF THOSE ARE A HOMERUN, THESE ARE A DOUBLE HEADER! WOW, IS ALL I CAN SAY ABOUT THESE LITTLE BITES OF HEAVEN!

NOW, LET'S START BY MAKING HOMEMADE DULCE DE LECHE...DON'T BE SCARED-THIS IS EASSSSY!!!!
DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINS! LET COOL.


COOKIE TIME:
2 sticks butter
2/3 cup white sugar
1/4 tsp salt
2 1/4 cups all purpose flour
dulce de leche (recipe above)
milk chocolate chips, melted

Cream butter and sugar until fluffy. Add salt and flour until soft dough forms. Roll into balls and press centers to indent with thumb or kitchen tool. I used the end of my gnocchi maker for this-hee hee! Here's a pic:
Bake at 350 for about 15-20 minutes. Cool.

Once cooled, fill the centers with the dulce de leche and drizzle melted chocolate across the tops.

For fun, I used some of the dough to make a Twix Tart! I used mini tart pans from Williams Sonoma!  Just press in the dough and bake for 15 mins or until set and lightly golden.  Then fill as you would the cookies!!!!  If using mini pans that do not have removable bottoms, pop the out of the tins when cool-before filling!! Yummmmmmy

recipe inspired from black peppercorn

HOMEMADE DULCE DE LECHE-JUST WAIT UNTIL YOU SEE WHAT THIS IS FOR....RECIPE TOMORROW!

DULCE DE LECHE- PREHEAT OVEN TO 425. POUR 1 CAN SWEETENED CONDENSED MILK IN AN 8X8 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER THE 8X8 WITH FOIL AND BAKE 60-90 MINS. I NOW PREFER THE 90 MINUTE BAKING TIME! LET COOL.

DULCE DE LECHE BROWNIES

FIRST MAKE YOUR DULCE DE LECHE:
PREHEAT OVEN TO 425. POUR 2 CANS SWEETENED CONDENSED MILK IN A 9X13 PAN AND PLACE IN A LARGER PAN - FILL WITH HOT WATER SO IT'S HALFWAY UP THE PYREX. COVER WITH FOIL AND BAKE 90 MINS.

BROWNIES:
16 ounces bittersweet chocolate CHIPS
2 stickS butter
3 cups sugar
8 eggs
2 teaspoonS vanilla
1 1/2 cupS flour
1/2 teaspoon salt

MELT CHOCOLATE AND BUTTER IN MICROWAVE. STIR IN SUGAR. ADD EGGS AND MIX IN CAREFULLY. ADD VANILLA. FOLD IN FLOUR AND SALT. POUR INTO A 9X13 PAN LINED WITH NONSTICK FOIL. DROP THE DULCE DE LECHE BY THE TABLESPOON ON TOP OF THE BATTER AND SWIRL IT IN WITH A KNIFE. BAKE AT 350 FOR 50 MINUTES. COOL, CHILL AND THEN CUT. THESE ARE VERY FUDGY. BAKE LONGER FOR A LESS FUDGY TEXTURE.
ADAPTED FROM MY FRIEND LIZ AT THAT SKINNY CHICK CAN BAKE
LINKED AT LADY BEHIND THE CURTAIN

DULCE DE LECHE CHEESECAKE BARS

YES, THEY ARE AS GOOD AS THE LOOK...GET BAKING!!!!!!!!!!!!!!!


For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butterPreheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 60-90 mins. Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.

For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!
Recipe adapted from Brown Eyed Baker