We were feeling a little guilty for abandoning y’all for two weeks or has it been three? So in typical Saucy Wench fashion we have over compensated. We have found ourselves each with a new job and our children home due to teacher action (not much time for girl time). Luckily Saucy Wench #2’s son is a perfect babysitting age for Saucy Wench #1’s mini wench. We find ourselves at 6:00pm and we are still in our pjs, we have been baking since noon. Apparently we have been craving sweets and with inclement weather preventing us from our planned picnic in the park, we decided to do a bake off!!!!! Each of us pulled out a secret recipe to share along with some timeless classics we had a hankering for. The line up included: chocolate chip cookies (scroll down for recipe), rice krispie squares, gingerbread piggies and super secret toffee biscotti dipped in dark chocolate and dusted with sea salt (scroll down for recipe). An unfortunate side effect of a bake off (you have been warned) is the mass consumption of sugar by our children resulting in temporary onset hyperactivity on a more serious note the wenches feel an instant onset of diabetes – plus we will not disclose how much raw cookie dough was devoured.
Saucy Wenches Words of Wisdom: It is summer ladies so if your dress is strapless your bra should be too!
1 cup butter or margarine, softened (I use butter)
1 1/2 cup brown sugar, packed
1 tsp vanilla
2 cups all purpose flour
1/4 cup cornstarch
3/4 tsp salt
1 tsp baking soda
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Cream butter and sugar together. Beat in eggs 1 at a time. Add vanilla. In a separate bowl, stir flour, cornstarch, salt and baking soda together and add to wet mixture. Stir in chips and nuts. Drop by spoonfuls onto greased baking sheet. Bake in a 350 degree oven for 10-15 minutes. Makes 5 1/2 dozen.
1 1/3 cup all-purpose flour
2 tsp baking powder
3/4 cup toffee pieces
3/4 cup granulated sugar
1/3 cup butter melted
2 tsp vanilla
1/2 tsp almond extract
1 1/2 cups of dark chocolate melting wafers (approximately)
Sea salt or kosher salt
In a large bowl, stir together flour and baking powder. In separate bowl, whisk together eggs, sugar, butter and vanilla and almond extract; stir into flour mixture to form soft sticky dough and add toffee pieces until incorporated. Transfer to lightly floured surface; form into ball. Divide in half; roll each into 12 inch long log. Transfer to ungreased baking sheet. Bake in a 350 degree oven for 20 minutes. Let cool on pan on rack for 5 minutes. Transfer to cutting board; cut diagonally into 3/4 inch thick slices. Stand slices up, slightly apart, on a baking sheet; bake for another 20-25 minutes longer or until golden. Let cool completely. Melt chocolate in deep glass bowl in the microwave, 30 seconds at a time until fully melted. Dip tops of biscotti in melted chocolate and place on wax paper covered cookie sheet and sprinkle with salt. Place in fridge for 5 minutes to set chocolate.