• Cakes,  Desserts & Sweets,  Recipes

    Meyer Lemon and Rosemary Cake

    Portrait view of Meyer Lemon and Rosemary Cake Sliced and Dusted with Powdered Sugar.

    Looking for a cake that doesn’t need frosting? Meyer Lemon and Rosemary Cake is sweet but not too sweet. This delicious cake has soft herbal notes from rosemary paired with orange-like Meyer lemons that will remind you of long, wonderful summer days.

    Portrait view of Meyer Lemon and Rosemary Cake Sliced and Dusted with Powdered Sugar.

    There are those cakes you make for major celebrations.  You know the ones I mean?  Covered in decadent frosting or filled with ganache and custard fillings, they are so beautiful and so sinfully delicious.

    But sometimes you want a piece of cake, and just cake, as a mid-day treat or to top off a wonderful day and you don’t need a major showstopper.  You want simple.  You want sweet, buttery cake.

  • Blondies, Brownies, & Bars,  Desserts & Sweets,  Recipes

    Salted Toffee Blondies

    Salted Toffee Blondies are cooled, cut, and on a piece of white parchment paper.

    Salted Toffee Blondies are one bowl easy with gooey chunks of chocolate and a sprinkling of flaked sea salt.

    Salted Toffee Blondies Stacked

    I love Autumn… it brings such fond memories of baking and sharing and with Autumn now rapidly approaching, I had always planned to create a toffee blondie. Certain foods seem to remind me of particular seasons and toffee always reminds me of autumn. Maybe it is from dreams of past Halloween candies… or puddings and treats on crisp November evenings. But a toffee flavored bar is and always will be a Fall treat to me.

    What is a blondie?

    The blondie is a bar cookie like a brownie without melted chocolate or cocoa incorporated into the batter. Like brownies, blondies can be cake style or “candy bar” style. Cake style has less sugar and butter. Candy bar style is loaded with twice the sugar and butter as cake style and also has just a little less flour. (Yes, a chart is coming!)

    Butter and brown sugar is being creamed together in a mixing bowl for Salted Toffee Blondies

    I decided to make these blondies straddle the two styles. The center is more set and less gooey than straight up candy bar style, which I like. It’s still rich and decadent, but less cloying. You know I like to double down on flavor, so I added both toffee bits and coffee to the batter to boost the brown sugar and butter flavors.

    But these bars needed a little something extra. Milk Chocolate!

    Yes!  They needed chunks of milk chocolate ev-er-y-where!

    Toffee bits and chunks of milk chocolate are ready to be folded into the espresso flavored batter.

    Luckily, Hershey’s makes a 7-ounce extra-large milk chocolate bar just the right size for this recipe. I hand cut the large milk chocolate into quarter to third inch chunks. Even though you can buy milk chocolate already in bags “chunk” style instead of “chips” or morsels, I prefer cutting the chocolate myself. You get all these little jagged bits of chocolate that melt beautifully inside the bars.

    The last piece of puzzling out this recipe was the flaked sea salt. It doesn’t take much but a sprinkling of flaked sea salt to transform the toffee, coffee, and chocolate flavors in your mouth to something “more”.

    Salted Toffee Blondies have been spread into the pan and chunks of milk chocolate are scattered across the top. Flaked Sea Salt is lightly sprinkled over the top.

    I hope you enjoy!

    Salted Toffee Blondies in a Grid, Cooled and Ready to Enjoy
    Salted Toffee Blondies Stacked 3 High
    Print Recipe Pin Recipe
    5 from 2 votes

    Salted Toffee Blondies

    Encharted Cook | Jan Nunes
    Salted Toffee Blondies are One Bowl Easy with Gooey Chunks of Chocolate and a Sprinkling of Flaked Sea Salt.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Dessert
    Servings: 9
    (Tap or Hover to Scale Servings)

    Ingredients

    • 1/2 Cup Butter
    • 3/4 Cup Light Brown Sugar
    • 2 Large Eggs
    • 2 Teaspoons Vanilla Extract
    • 1 1/3 Cups All Purpose Flour
    • 2 Tablespoons Instant Espresso Coffee
    • 1 ½ Teaspoons Baking Powder
    • ½ Teaspoon Salt
    • ½ Cup Toffee Bits
    • 7 Ounces Milk Chocolate, Cut into Chunks, Reserve 2 Ounces for Top of Blondies
    • ½ Teaspoon Flaked Sea Salt

    Instructions

    • Preheat oven to 350°F (177°C). Line a 9 x 9 x 3-inch baking pan with parchment paper.
    • In a large mixing bowl beat together, butter and brown sugar until color is lightened and mixture is fluffy. Scrape down sides of bowl with a rubber spatula as needed. Add eggs and vanilla extract. Continue to beat until all is well combined.
    • Sift together flour, espresso powder, baking powder, and salt. Add flour mixture and beat until it is incorporated.
    • With a rubber spatula fold in toffee bits and 5 ounces of the chocolate chunks.
    • Spread mixture in prepared pan and scatter reserved chocolate chunks over top of blondies. Lightly press chunks of chocolate into top, sprinkle with flaked sea salt, and bake for 30 minutes. This is a timed bake. The top of the blondies will feel set, but a toothpick might not come out clean.
    • Cool blondies completely in the pan. Using the parchment paper lift the blondies from the pan and place them on a cutting board. Cut them into squares or bars. If not eaten immediately, wrap individually and store in an airtight container.
    • If desired, warm blondies very gently in oven or microwave before serving to get gooey chocolate.

    Video

    Recipe Notes

      Recommended Milk Chocolate Brand is Hershey’s.
      Recommended Flaked Sea Salt is Maldon’s.
      Recipe can be made with semi-sweet chocolate, if desired.
      An 8-inch square pan can be substituted for the 9-inch. Bake time will need to increase by 5 minutes making the total bake time for an 8-inch square pan 35 minutes.
      Doubling the recipe and using a larger pan (13 x 9-inch) is not recommended, as the blondies will not bake and set properly.

    Nutrition

    Calories: 364kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 373mg | Potassium: 228mg | Fiber: 1g | Sugar: 29g | Vitamin A: 375IU | Calcium: 62mg | Iron: 1.9mg
    All nutritional information on this site is an estimate. Your results may vary.
    Do you Love this Recipe? Follow Me Today!Go to EnchartedCook

    Want to know more? Here is the companion post to this recipe: Flaked Sea Salt

    Flaked Sea Salt Blog Post Banner. Scoop with flaked sea salt
  • Dessert Sauces,  Recipes

    Red Wine Sauce with Berries

    Red Wine Sauce with Berries is a dessert sauce that is bursting with flavor. So very delicious over vanilla ice cream or your favorite vanilla flavored cake.

    Berry sauce over vanilla ice cream in a fountain glass. Square Image.
    Berry sauce over vanilla ice cream in a fountain glass. Square Image.
    Print Recipe Pin Recipe
    5 from 3 votes

    Red Wine Sauce with Berries

    Encharted Cook | Jan Nunes
    A dessert sauce that is bursting with the flavors of red wine and berries. Delicious over vanilla ice cream or your favorite vanilla flavored cake.
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Dessert
    Servings: 8
    (Tap or Hover to Scale Servings)

    Ingredients

    • 1 Cup Red Wine
    • 1 Cup Granulated White Sugar
    • 12 oz. Fresh Blackberries, Divided
    • 12 oz. Fresh Raspberries, Divided

    Instructions

    • In a medium saucepan mix together red wine and sugar.
    • Bring to a boil over medium heat stirring constantly. Reduce heat to a low simmer and add ½ of the blackberries and ½ of the raspberries. Set aside the remaining berries for later.
    • Allow to simmer for approximately 30 minutes. Midway through the simmering time, use a potato masher to crush the berries in the sauce and skim foam as needed. Sauce is ready when it is slightly thickened and coats the back of a spoon.
    • Remove from heat and allow to cool to room temperature. Transfer to a glass bowl or container and refrigerate.
    • Remove from refrigerator and add remaining berries. Stir very gently to combine and allow sauce to come to room temperature before serving.
    • Serve over vanilla ice cream, pound cake, angel food cake, or brie cheese.

    Recipe Notes

    •  Please do not use a “cooking wine”. Use a wine that you enjoy drinking for this recipe. A fruit forward red wine such as Merlot, Malbec, Bordeaux Blends, and Clarets are excellent choices.
    •  This sauce will keep in the refrigerator for 1 week.
    •  For best results, portion out the amount of sauce you need and add fresh berries to that portion.

    Nutrition

    Calories: 162kcal | Carbohydrates: 34g | Protein: 1g | Sodium: 2mg | Potassium: 171mg | Fiber: 5g | Sugar: 29g | Vitamin A: 105IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 0.7mg
    All nutritional information on this site is an estimate. Your results may vary.
    Do you Love this Recipe? Follow Me Today!Go to EnchartedCook