S'mores Lacey Cookies

These cookies were crazy good!  Thin with crispy toffee-like edges, some caramelized marshmallow and a soft, chewy, chocolatey center, and crunchy bites of Kit Kat and walnuts throughout.  They'd be so perfect for ice cream sandwiches, if that's your kind of thing! Or if you're just looking to make some cookies that stand out amongst others, these are a great way to go!

I was singing along loudly with the Bouncing Souls' "Lean on Sheena" whilst making these this afternoon.  -jen

S'MORES LACEY COOKIES
Time:  10 min. per batch, about 50 minutes total
Difficulty:  Easy
Makes:  48 cookies

• 1/2 pound (2 sticks) butter, softened
• 2 cups brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract
• 1.5 cups flour
• 1 teaspoon salt
• 2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1.5 cups old fashioned (rolled) oats
• 1/2 cup shredded coconut (I used unsweetened)
• 1/2 cup walnuts, chopped
• 3 oz king size Kit Kat (or 2 regular sized ones), chopped into 1/2" pieces
• 1.5 cups mini marshmallows (not big ones!)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.

In a large mixing bowl using an electric mixer, cream the butter and brown sugar together.  Then add eggs, one at a time, and the vanilla extract.  Beat together.

In a separate bowl whisk together flour, salt, baking powder and baking soda.  Add to the wet mix while mixing at a medium speed.  When the flour is combined, add the oats, coconut, and walnuts until combined.  Then mix in by hand with a wooden spoon the Kit Kat  pieces and the marshmallows.  Refrigerate dough for 30 minutes.

Scoop 1.5 tablespoon balls of dough and place 6 to parchment-lined baking sheet, spacing about 3" apart.  Cookies will spread out thin so you want to give them plenty of space.  Bake at 375 for 10 minutes, until golden and edges are just starting to brown.  Remove and allow to cool on a baking rack.  Remember to put the dough back in the refrigerator in between baking.

Coffee Toffee

I'm not much of a candy fan, but I do love English toffee.  Started making it when Justin and I first lived together, but that was about 6 years ago and I haven't made much since.  Until yesterday.  We had picked up some coffee toffee made locally and it was black, which was awesome!  Tasted great too, but it was expensive!  Like $2.50 for three tiny little pieces.  Knowing I could make toffee, I decided to try my hand at my own coffee toffee.  It came out great (though not black).  I'm still going to experiment; I don't know why I need it to be black, but I so want it to be black!  This recipe only has ground beans in it, which like I said, is delicious... but I'm thinking if I put a tablespoon or two of espresso in it when cooking... it might come out black.

This song is a little throw back and I had to be cheesy and use it.  More new wave than punk, I suppose.  They used to play the video on MTV all the time in the early/mid 80s, and I was like six or seven years old when I decided I wanted Annabella Lwin's shaved hair style!  Actually, I think I have had that hair style, only with dreads!  Bow Wow Wow's "I Want Candy".  -jen

COFFEE TOFFEE 
Prep Time: 2 minutes
Cook Time: 5-7 minutes
Level: Super easy!
Special Tools:  Candy/Oil thermometer
Note:  Be very careful making this.  The melted butter/sugar can burn you badly and it sticks like a mofo!

• 1/2 cup (1 stick) butter + some for pan
• 1 cup sugar
• 1 tablespoon light corn syrup (though I've made it without this too)
• 1/4 tsp Kosher salt
• 2 teaspoons finely ground coffee beans
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (optional)

Line a baking sheet with parchment paper and set aside.  (If you don't have parchment paper, you can just generously butter the baking sheet.  The bottom of your toffee will be a little buttery but it'll still be tasty!)

In a large 2-quart saucepan, combine 1/2 cup butter, sugar, corn syrup, salt and ground coffee beans.  Using a wooden spoon, stir over medium-high heat, bringing candy temperature to 300 degrees F (hard crack stage).  Immediately remove pan from heat, quickly stir in vanilla, and spread onto parchment paper lined pan.  Sprinkle pecans over the top quickly while toffee is still hot and allow to cool for about 20 minutes.  Flex the pan a little and candy should release. 

If you're not a fan of coffee, you can leave it out and just make plain English toffee!  Sometimes I sprinkle a little course salt over the top of the toffee for that "salted caramel" flavour.  Another option is chocolate.  Instead of sprinkling pecans on it immediately after pouring it out, you could sprinkle chocolate chips or shaved chocolate across the top.  The residual heat will melt it after a few minutes and you can spread it smooth across the top.

Made this one with pecans, salt and milk chocolate drizzle.  Left the coffee beans out.