Friday, March 7, 2014

Toffee caramel cookie cups with salted caramel icing

I finally gave in, and started watching Breaking Bad. I am not one of those people who is always tuning into prime time television. Most of the time, I end up forgetting half of those shows are even on TV. I heard sooooo much about Breaking Bad, so I decided once it came to an end, I would start watching it on Netflix.  Let me tell you, this show is addicting! I heard that from everyone, so I was forewarned. I still was shocked how addicting it was. I've gotten through five seasons in a month and a half. I probably would have gone faster if I didn't have to wait for the BluRays to come in the mail. It is a crazy show. The writers did a really good job keeping the plot flowing, and staying true to its roots. I hate it when shows lose sight of what made them so good in the beginning. If you have any free time, I recommend giving this show a view. Chances are, you won't be able to stop. It may alter your way of thinking (paranoid much?!). You've been warned ;)

Speaking of addiction, another thing I can't seem to shake is salted caramel. I seriously cannot get enough of it. I will literally try any "salted caramel" thing I can get my  hands on! I was recently in William Sonoma, and I stumbled upon some Salted Caramel icing. Since I am an icing fanatic, I knew I had to try it. This stuff is really sweet! If you are not a fan of sweet icing, beware. I decided to pair it with some toffee cookie cups. Be careful these are super addictive, just like Breaking Bad!

Recipe adapted from: Fine cooking

For the Cookie Cups:
1/2 cup brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1/2 cup unsalted butter softened
2 tablespoons shortening
1/4 teaspoon salt
1 large egg
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cups toffee bits (recommended brand: Heath)
Brown sugar for rolling

Pre-heat the oven to 350 degrees, and spray a mini muffin pan,
with non-stick cooking spray.
Cream together: butter, shortening, and sugars until light
and fluffy.
In a separate bowl, combine: corn syrup, egg, and vanilla extract.
Beat into dough mixture

In a medium sized bowl stir together: flour, salt, baking soda, and
baking powder. Gradually add to dough.

Stir in toffee bits

Roll into tablespoon-sized balls, and bake for 11-13 minutes

Allow to cool in pan for five minutes, before
moving to a cooling rack.

Add butter to frosting (if desired) and put in a piping bag.
Pipe onto each cookie cup.


Amanda said...

I miss BB. It was such a good show! These cookie cups look really good too. I don't have a mini muffin tin, so I might just have to go buy one.

Shannon said...

These are so cute and tiny! I haven't had those toffee bits in forever. I can't wait to make these.

Valerie said...

I made these tonight, and they are so delicious! I used the caramel frosting by Duncan Hines, and it was perfect. I love the toffee bits.

Amy said...

These are so cute and tiny! They would be good for a potluck.