Frozen Lemon "Cake"

As I began to write this post, I had a really hard time finding the words to begin. Because this dessert is AWESOME. I mean, what's not to love? Lemon, graham crackers, whipped cream...so good. This frozen "cake" reminded me of lemon meringue pie, but much, much easier. It was the perfect treat for a warm summer evening. The lemon was not overpowering but perfectly tart. This just got better and better the longer that it sat in the freezer (which was only a couple of days because we ate it all)!

Thank you, Vintage Victuals for posting this delicious dessert!! Definitely check out her original post to see what her Nanny's directions were. :)

Frozen Lemon "Cake"
Vintage Victuals

Ingredients

1 cup crushed graham crackers, divided
2 tablespoons butter, melted
3 eggs, separated
1 lemon (all juice and all zest)
½ cup sugar
1 cup whipping cream
4 tablespoons sugar, divided

Directions
1. Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8x8-inch pan with the mixture.
2. In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar.
3. Stir constantly until the mixture thickens. This will take about 10 minutes.
4. Remove from heat and allow the mixture to cool.
5. Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form.
6. Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar.
7. Then, gently fold all three mixtures together.
8. Spread the mixture in the pan over the prepared crust.
9. Sprinkle with the remaining 1/4 cup of crushed crackers.
10. Place in freezer for at least 3 hours.
11. When you're ready to serve, remove from the freezer, and cut into squares and plate them. Serve immediately.

Pesto Chicken Salad

When I saw this recipe pop up in my Google Reader from Proceed With Caution, I knew I had to make it for lunch one week! It had all flavors that I love, pesto, olives...yum! My mouth is watering thinking about it! Definitely try this one soon. I ate it for several lunches one week with crackers or on a sandwich thin.

The original recipe calls for traditional pesto. I had sun-dried tomato and basil pesto in the freezer, so I used that. The recipe below reflects my changes.


Pesto Chicken Salad
from Proceed With Caution via Jenn Cuisine

Ingredients
3 cups cooked, shredded chicken
2 ribs of celery, chopped
1/4 cup of kalamata olives, quartered
2 scallions, thinly sliced
1/2 cup Greek yogurt
1/2-1 cup sun-dried tomato & basil pesto
1 lemon
salt & pepper
greens to serve chicken salad on, if desired

Directions
1. Combine chicken, celery, scallions, and olives in a large bowl.
2. Add in pesto and juice of 1 lemon.
3. Serve however desired and enjoy!!

Chicken Gyros (with a red pepper option)

I saw this post on Annie's Eats awhile back and it sounded delicious and perfect for a summer evening. When I finally got around to making it, I could have kicked myself for waiting as long as I did. Ugh! It was so good. The sauce is too delicious for words.

I used Greek yogurt and didn't strain it. It worked out perfectly! A great use for the huge container that I had in the fridge. ;)

I have to admit to a blonde moment with this recipe. When I decided to make this, I went to Annie's site to write down the ingredients I would need from the grocery store. Of course, I looked at the picture first (We do eat with our eyes first, right?!) and assumed that the lovely red item in the pitas was red pepper. I promptly wrote that down on my list, went on to the rest of the recipe, wrote down the ingredients and went off to the store.

On the night I made the gyros, I was reading the recipe, chopping, mixing, tasting, whatever. I did not notice until we SAT DOWN and did one quick, last look at the recipe that it didn't call for red peppers, just tomatoes, which I chopped up, too! What is wrong with me?! I guess it was a good mistake to make because the red pepper added a nice crunch, but oh my goodness. I know I scan when I read sometimes but wow. Just wow. I felt (and feel) like a total blonde. Oh well. Next time I make them, I will probably serve them with a red pepper option. Ha!


Chicken Gyros
Annie's Eats

For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible) (I used Greek yogurt.)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
1 red pepper, cut into cubes

Directions
1. To make the tzatziki sauce, (if using regular yogurt) strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
2. Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
5. Heat pitas.
6. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.
7. Serve immediately.

Greek Pizza

I have been so MIA lately. I don't have a very good reason, or any reason, actually. I have just been a slacker and really busy since the start of the school year. I get home, make dinner and am so tired that the last thing I want to do it take, load, and edit pictures. :/ But, the urge and want has returned! Hopefully it will last!

I made this pizza when my in-laws were in town about a month ago. I made my favorite pizza dough (Thanks, Annie!) in my stand mixer. While the dough was kneading, I went to the pantry to get ingredients out to make muffins while the dough was rising. I heard this horrible crashing sound, turned around and my stand mixer wasn't on the counter!!! I ran over to the other side of the counter and it was ON THE FLOOR!! It kneaded itself right off the counter. The cord was pulled practically all the way out of the back, but the dough managed to stay in the bowl and fall right side up - phew!! I was sad, though. :( I didn't know what would come of my poor stand mixer. Luckily, my father-in-law is SUPER handy and he fixed it right up for me and it's (pretty much) good as new!! Yay!!!

We ended up having a great dinner and a wonderful visit!!!


Greek Pizza

Ingredients
1/2 batch pizza dough
1 garlic clove, smashed
1 cup pizza sauce
1/4 c. sliced sun-dried tomatoes
1 fresh tomato, seeded and sliced 1/4 in. thick
1 small onion, sliced thinly into half moons
1/2 c. quartered artichokes hearts, rinsed if canned
1/4 c. kalamata olives, sliced
1/4 c. feta cheese
1/2 c. shredded mozzarella cheese
handful fresh parsley, chopped

Directions
1. Preheat oven to 475.
2. Form dough into desired shape, transfer to baking sheet and partially bake for 8 minutes.

3. Remove from oven and rub smashed garlic clove onto dough.
4. Spread pizza sauce and layer toppings, ending with cheese. Reserve parsley.
5. Bake at 475 for 12-18 minutes, until cheese is melted and slightly browned and dough is cooked through.
6. Garnish with parsley, slice, serve and enjoy!!

Country Crust Bread

As I continue down the road of mastering yeast, I get more and more excited with each little success.

I LOVED the process of making this bread. It rose beautifully, exactly how the recipe said it would. It baked up so pretty and smelled DIVINE. I danced around the kitchen when I realized that I made bread that would be edible for sandwiches! This was definitely a confidence booster.

I did sub some of the AP flour for whole wheat flour and my changes are noted below. The only issue that I encountered, and it was a mild one, was the the dough was very sticky when I started to form it into a loaf and I used quite a bit of flour to get it to shape correctly...at least 1/2 cup.


Country Crust Bread
from The Way the Cookie Crumbles

Ingredients
3 – 3½ cups (15 – 17½ ounces) unbleached flour, plus extra for work surface (I used 2 cups whole wheat flour, 1 cup all purpose, unbleached flour.)
1½ teaspoons table salt
1 cup water, warm (110 degrees)
1 egg
2 tablespoons vegetable oil or unsalted butter, melted (I used butter.)
¼ cup (1.75 ounces) granulated sugar or 3 tablespoons honey (I used honey.)
1 package (2 1/4 teaspoons) rapid-rise yeast (also called instant)

Directions
1. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat.
2. Mix flour, salt, and yeast in bowl of standing mixer fitted with dough hook. Mix water, egg, butter, and honey in 1-quart Pyrex liquid measuring cup. Turn machine to low and slowly add liquid. When dough comes together, increase speed to medium (setting number 4 on a KitchenAid mixer) and mix until dough is smooth and satiny, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes. Turn dough onto lightly floured work surface; knead to form smooth, round ball, about 15 seconds.
3. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes.
4. Form dough into loaf by gently pressing the dough into a rectangle, one inch thick and no wider than the length of the loaf pan. Next, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam side up and pinch it closed. Finally, place dough in greased 9-by-5-by-3-inch loaf pan and press it gently so it touches all four sides of the pan.
5. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 cups water to boil.
6. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring heated water into empty loaf pan; close oven door. Bake until instant-read thermometer inserted at angle from short end just above pan rim into center of loaf reads 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve.

Butterscotch Rice Krispie Cookies

This is such a great spin on your regular, every day cookie. These will be great when you don't want a chocolate chip cookie, or an oatmeal raisin...when you want something a little different. They do take a little longer than normal because of the chilling time but they are SO worth it!

The Rice Krispies add an interesting texture and the butterscotch isn't too overpowering. I can't wait to make these again to take to school to share with everyone.


James really liked these, too. I had to quickly pack them up so that he didn't eat them all!


Butterscotch Rice Krispie Cookies
from Amber's Delectable Delights

Ingredients
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cup butterscotch (or peanut butter) chips

Directions
1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add egg and beat until combined. Mix in hot water and vanilla.
3. Add flour mixture, in two batches, beating just until combined – be sure to scrape down the sides of the bowl.
4. Using a wooden spoon, fold in butterscotch chips and Rice Krispies.
5. Cover and refrigerate for 30 min. or longer.
6. Preheat oven to 375.
7. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min.
8. Remove from fridge and place 12 balls on cookie sheet at a time. Keep the remaining dough in the fridge.
9. Bake until the middle looks just set and the edges begin to turn a light golden – about 8-12 minutes.
10. Remove and let sit on the sheet for a minute.
1. Move cookies to a wire rack and let cool completely.

Hoisin Chicken Rice Bowls

I came across this recipe in my Google Reader and knew that I wanted to make it right away. It encompassed flavors that I really like, I had all the ingredients and it came together quickly. What's not to like?

I will definitely be making these again...especially for a busy weeknight once school starts again.


Hoisin Chicken Rice Bowls
from My Kitchen Cafe
Serves 4

Ingredients
1 tablespoon canola oil
1 large red pepper, diced
1 10-ounce package baby portebello mushrooms, sliced
2 garlic cloves, minced
2 boneless, skinless chicken breasts, cut into 1 inch cubes
8-ounce can water chestnuts, drained, diced
2 teaspoons teriyaki sauce
4 tablespoons hoisin sauce
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced

Directions
1. Heat oil over medium high heat in a large saute pan.
2. Add red pepper and mushrooms and saute for 5 - 6 minutes until tender.
3. Add garlic and saute an additional minute.
4. Add chicken to pan and cook for 6 - 8 minutes or until cooked through.
5. Stir chicken and red pepper mixture occasionally while it cooks.
6. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables.
7. Continue cooking until heated through.
8. To serve, line a single serving size bowl with romaine leaves. Top with a large scoop of rice, some of the hoisin chicken, and a sprinkle of the sesame seeds and scallions.

Slow Cooker Brisket Tacos

I have a new found love for brisket. Until just a few months ago, I hadn't ever cooked with it, let alone knowingly eaten it (Yes, I realize how that sounds.). It is such a great cut of meat that I have made it several different ways. All in the Crock Pot, though!

The Crock Pot. I have one. I'm not a huge user of it, though. Unless it's for brisket, apparently. I do love to just throw it in there and let it go! It's so great for a crowd, too.

These were very easy to put together. The hardest part was shredding the meat, but even that isn't too tricky.

I served these tacos on soft, flour tortillas, with guacamole, salsa, lime and sour cream. So good! We ate them for several days and I didn't even get tired of them. That is huge for me. I don't really love leftovers.


Brisket Tacos
Loosely based on a recipe from Taste of Home

Ingredients
1 beef brisket (2-3 pounds)
1 cup chopped onion
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
10 flour tortillas (10 inches), warmed
salsa
guacamole
sour cream

Directions:
1. Place brisket in a 5-qt. slow cooker; top with onion, tomato sauce, pepper and salt.
2. Cover and cook on low for 4-1/2 to 5 hours or until tender.
3. Remove meat from slow cooker; shred with two forks.
3. Layer the meat and toppings off-center on each tortilla. Fold sides and ends over filling and roll up.

Nutella Cupcakes

I really wanted cupcakes one evening, but I didn't want to bake them, let them cool, make frosting, frost them...blah. I just didn't feel up to it.

Then I remembered reading about self-frosting Nutella cupcakes! I found the recipe and I had all of the ingredients. Yay!

I am so glad that I made these. They were the perfect treat and without a lot of work. (I'm not a huge frosting fan, anyway.) I had fun swirling the Nutella into the batter!


Nutella Cupcakes
from Amber's Delectable Delights

Ingredients
10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Directions
1. Preheat oven to 325F and line 12 muffin tins with paper liners.
2. Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
3. Stir in flour, salt, and baking powder until batter is smooth and all flour is blended. Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you're not using a scoop.
4. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.
5. Bake for 18-20 minutes.
6. Remove to wire rack and allow to cool.

Makes 12.

BBQ Chicken Pizza

Although I do love pizza, I am not one that craves it often. But when I do, I don't want just any old pizza. I want toppings upon toppings, delicious gooey cheese and a great crust. I have my favorite local place but I also really like California Pizza Kitchen. I like that they have lots of different variations of your standard pizza.

Of course, the first time I ate there (in college), I had BBQ Chicken Pizza! It's so good!! Now that I can make my own pizza at home, I thought that I would give it a try.

No joke. This turned out just as good as any CPK pizza that I've had!! I don't order the BBQ Chicken Pizza there anymore, there are too many other items to try, but at least now I know I can make this on my own when I crave it!


BBQ Chicken Pizza

Ingredients
1 recipe pizza dough
2 medium onions, halved and sliced into half moons
1 tbsp. olive oil
salt & pepper
2 cloves garlic, minced
2 chicken breasts, cut into 1 inch cubes
1/2-1 cup BBQ sauce, your favorite (I used Williamson Brothers.)
1 1/2 cups mozzarella, or cheese of your choice
basil, for garnish

Directions
1. Preheat oven to 400 degrees.
2. Roll out dough to desired size and shape.
3. Place on pizza pan and bake for 6 minutes. (This will help it not to get soggy.)
4. In a large skillet, heat olive oil over medium heat. Add onions. Salt & pepper to taste. Cook until onions are soft and beginning to brown, 7-8 minutes.
5. Add garlic and cook for 30 seconds.
6. Add chicken. Season with salt & pepper and cook through, about 5 minutes.
7. Add 1/4 c. BBQ and stir to coat. Remove from heat.
8. After removing the pre-baked pizza crust from the oven, add BBQ to taste. Top with onions and cheese.
9. Place back into oven and bake for 10-12 minutes, until crust is brown and cheese is melted.
10. Garnish with basil.

Blueberry, Banana & Sour Cream Muffins

I had bananas that needed to be used and sour cream that needed to be used. I Googled and found these! I threw in some blueberries and we had muffins! And they were delicious!! I thought they would be good, but I didn't have any idea they would be as good as they were!!! They were so moist and flavorful, and the cinnamon & sugar was such a treat.

So that we didn't eat them all in two days, I put half the batch in the freezer so that we could grab them in the morning. Apparently, I am already preparing for back to school. Not sure how I feel about that. ;)


Blueberry, Banana & Sour Cream Muffins
Cafe Johnsonia

Ingredients
For muffins:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup sugar
1 egg
1/4 cup melted unsalted butter
3/4 cup sour cream
1/2 cup mashed bananas
1 tsp. vanilla extract

For topping:
1/4 cup melted butter
1/2 cup (or so) sugar
1/4 tsp. ground cinnamon

Directions
1. Preheat oven to 350 degrees F.
2. Grease a 12-cup muffin tin or line it with paper baking cups.
3. In a large bowl, whisk flour, baking powder, and salt together. Set aside.
4. In a separate bowl, lightly whisk egg and add sugar.
5. Continue whisking until thick. Add the melted butter in two or three additions.
6. Whisk in the sour cream in two additions, followed by the mashed banana.
7. Add the vanilla.
8. Make a well in the center of the dry ingredients and add the wet ingredients; gently fold with a spatula, being careful not to over mix.
9. Divide the batter between the muffin cups.
10. Bake for 25-30 minutes, or until a cake tester comes out clean and the tops are lightly golden.
11. While the muffins are still warm, dip the tops in the melted butter and then into the cinnamon and sugar.
12. Let cool completely on a rack.

Layered Greek Dip

Oh my good gracious! This dip is outrageously delish! I served this for some friends that drove in from out of town. I wasn't sure how they would like it because they are what some might call "picky eaters". ;)

It was a risky move but it paid off! The dip got rave reviews and we had to stop ourselves to save a little for James! It is very flavorful and made for a pretty presentation. I made my own pita chips in the oven, but it would be great with tortilla chips, too! I did use store bought hummus in the essence of time, but I will be trying it with homemade hummus, as well.

Since this dip encompassed almost all of my favorite flavors, I will be looking for a reason to make this again. Football season is just around the corner, I suppose!

Layered Greek Dip
Better Homes & Gardens

Ingredients
1 8-oz. pkg. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips

Directions
1. In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
2. Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.
3. Evenly spread hummus on cream cheese layer.
4. Top with cucumber, tomato, olives, feta cheese, and green onions.
5. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.
6. Makes about 2-1/2 cups dip.

Egg & Sausage Strata

This is a casserole that has serious sentimental value. My Aunt Jacque would make this every Thanksgiving and/or Christmas when we would travel to Chicago. I can remember waking up to the smell of this and being so excited. It was the only time of year that we had this.

It's very simple, but it never fails to please. I don't know that this is her exact recipe, but it's very close and brings back all of my fond memories, so it works for me!

This needs to sit overnight, so make sure you have time for that.

Egg & Sausage Strata
serves 6-8

Ingredients
5 English muffins, split
1 lb. breakfast sausage, maple flavored
8 eggs
3/4 c. half & half
1/2 c. extra sharp cheddar, shredded
1/2 c. white cheddar, shredded
(Any combination of cheese will work. Use what you have. Use more or less if you want, too!)

Directions
1. Cook sausage in a large skillet until browned and cooked through. Drain and set aside.
2. Meanwhile, butter a large casserole dish and lay split English muffins in the bottom. Cover the entire bottom and fill in gaps with torn pieces.
3. Layer cooked sausage on top of the English muffins.
4. Beats eggs in a large bowl and add half & half. Pour over sausage layer.
5. Top with cheese.
6. Cover and refrigerate overnight.
7. When ready to cook, preheat oven to 375 and bake from 30-45 minutes, until eggs are set and cheese is bubbly.

Enjoy!

Cobb Salad Sandwich

My Mother-in-Law gave me a ton of magazines when we were visiting last time. I took some to the beach but I saved the cooking magazines for the ride home. This is one of the recipes that I pulled out of Taste of Home.

It's super simple and really good. They were a nice change of pace from the ordinary sandwich. The recipe calls for croissants, but we shopped at Trader Joe's that week and there were no croissants, so I used sourdough rolls. Still very good, but a croissant is delicious and would make this sandwich even better.

This will definitely be going into our lunch rotation.

Cobb Salad Sandwiches
from Taste of Home

Ingredients
1/4 cup mayonnaise
1/2 teaspoon prepared horseradish
1/4 teaspoon dried basil
4 croissants, split (Or bread of your choice!)
4 lettuce leaves
1 medium tomato, sliced
4 cooked bacon strips, halved
4 slices deli ham
3 hard-cooked eggs, sliced

Directions
1. In a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms.
2. Layer with lettuce, tomato, bacon, ham and eggs; replace tops.

Yield: 4 servings.

Chocolate & Toffee Sugar Cookie Stars

I've had these starred in my Google Reader for quite some time and was just waiting for a reason to bake them.

4th of July worked out perfectly! They were the perfect combination of chewy cookie, chocolatey coating and toffee crunch. Yum!! And they were fun to make!

I only made half the batch, the rest of the dough is still in my freezer. :)

Toffee Sugar Cookie Stars
from My Kitchen Cafe

Ingredients
1 cup butter
1 cup sugar
1 egg
1 teaspoon pure vanilla extract
3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

For decorating:
6 ounces semisweet chocolate
1/2 cup toffee bits (such as Heath brand)
4 ounces white chocolate (I omitted the white chocolate and its steps. I didn't have any and the cookies were still great!)

Directions
1. Cream butter and sugar until light and fluffy, about 2 minutes.
2. Add in eggs and vanilla and mix.
3. In a separate bowl combine flour, baking powder and salt and whisk to combine.
4. Slowly add the flour mixture to the butter mixture and mix until completely combined.
5. Shape the dough into 2 flat disks and wrap in saran wrap and place in the refrigerator to chill for 1-2 hours .
6. Take out the dough and roll 1/4-inch thick and cut into heart shapes. Place on parchment or silpat lined baking sheets, spacing the cookies about 1 inch apart and bake at 350 for about 10-11 minutes. The cookies should be very lightly browned around the edges so they aren't too soft and they don't fold and break when decorating with the chocolate and toffee.
7. Remove to cool on a wire rack.While the cookies are colling, line two baking sheets with parchment paper or silpat liners.
8. When the cookies are cool, melt the semisweet chocolate. Instead of dipping, I used a rubber spatula to "paint" the chocolate onto one-half of the cookie, coating the top and sides of the cookie. (I found that dipping made the chocolate glob in places and wasted too much by coating the bottom of the cookie.) This was the method that I used as well. It worked beautifully!
9. Once covered in chocolate, place the cookie on the prepared baking sheet. Working with a few cookies at a time, sprinkle the wet chocolate with toffee pieces. Coat all the cookies with chocolate and toffee. Let dry completely.
10. When the chocolate is dry, melt the white chocolate and pour into a ziploc bag. Snip a small tip off one corner and lightly drizzle the cookies with white chocolate.
11. Let the white chocolate harden (again, another trip to the refrigerator) and once the white chocolate has set up, the cookies can be removed from the tray (you may have to break of lingering pieces of white chocolate on the edges of the cookie).