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Chocolate Turtle Cookies

Turtles are a delicious treat of chocolate, caramel, and pecans. I can never eat just one! When the opportunity to try a turtle cookie recipe presented itself, I had to jump on it!

This recipe by Live Well Bake Often makes a very chocolaty cookie stuffed with caramel. That’s right – a caramel center! These babies are best fresh from the oven or reheated in the microwave for 15 seconds to remelt the caramel. Yum!

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Chocolate Turtle Cookies by Live Well Bake Often

1 1/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt (I always omit salt as a personal preference)
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
9-10 soft caramel candies, unwrapped and cut in half (or could use whole depending on the size of the cookies you’re making)
3/4 cup chopped pecans

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes; mix in the egg and vanilla extract until fully combined. Slowly ad the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 30 minutes.

Preheat the oven to 350ºF. Line two large baking sheets with parchment paper or a silicon baking mat and set aside.

Remove the cookie dough from the refrigerator. Using a cookie scoop or spoon, measure out two Tbsp-sized pieces of cookie dough onto a prepared baking sheet. Flatten each piece of cookie dough, place half of a soft caramel candy in the center, then wrap the dough back around the caramel, and roll the dough into a ball. Roll the top and sides of each ball of cookie dough into the chopped pecans.

(My notes on this segment: Used a 1 1/2 Tbsp scoop for my cookies and used only one half of a caramel in each one. While this was tasty, I will add a whole caramel next time to get a better filled center. The amount of a caramel to add will vary depending on the size of the caramels you have. Rolling the dough in the pecans did not go as easily as I expected to. I ended up pressing the pecans into the top and sides as much as I could and many still fell off. I still ended up with enough pecans on the cookies but not nearly the coverage I was expecting based on the photos.)

Place each piece of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 10-12 minutes. Remove from the oven and allow to cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely. (You’ll be tempted to try one fresh from the oven, but remember, the caramel is hot! Let the cookies become warm before trying them.)

Cookies may be stored on the counter in an air-tight container for up to five days. Cookies may also be frozen for up to three months. Thaw at room temperature before serving. (and remember, microwave for 15 seconds to get that gooey center back).

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Muggles Market and Geek Gala 2019

If you follow Casual Confections on social media, you’ve seen a lot of chatter leading up to the Muggles Market and Geek Gala which both took place last Saturday. Both events were a huge success!

Want to try your hand at making any of the goodies Casual Confections sold or donated to the events? Go for it! These are the recipes I started with and tweaked to end up with the current versions on my menu:

  • Cookie Cat Cookies
  • Butterbeer fudge (gluten free)
  • Dean’s I-Want-Pie Bars (gluten free, vegan)
  • Zuul Slime Cake
  • Strawberry Shortcake-ish Cake
    • Cake – yellow box cake mix
    • Topping – same fluff recipe as above, just add ground freeze dried strawberries, strawberry flavor oil, or strawberry Jell-O mix in place of the vanilla extract. Start with a small amount and add more to taste. Sprinkle with ground freeze dried strawberries.

 

Cookie Cat
Cookie Cat: brownie cookie with strawberry and plain marshmallow fluff
ButterbeerFudgeTray
Butterbeer fudge tray
PieBars
Dean’s I-Want-Pie Bars are very customizable, gluten free, and vegan
ZuulSlimeCake
Zuul Slime Cake: black cocoa cake with vanilla pudding slime
StrawberryShortcakeIshCake
Strawberry Shortcake-ish Cake
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Available Now: Carrot cake cookies!

Package of carrot cake sandwich cookies

Carrot cake cookies are everything you love about the dessert, down to the cream cheese filling, but in a snack portion!

Two boxes (update: Only one left!) of six carrot cake cookies are available for purchase today! $15/box + tax.

Local pick up only (Charlotte/Matthews, NC).

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August Cookie Care Packages

The theme for August’s cookie care pages was “comfort cookies.” Included in this month’s box are snickerdoodle, hot chocolate, and chocolate chip cookies.

Wishing you had ordered a box? I have one extra available for purchase! $30 includes shipping and tax. Email CasualConfections@gmail.com or use the form at CasualConfections.com/Menu to order.

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Passover Apple Cake

My second Passover bake this year is an apple cake. Instead of regular flour and baking soda, this cake utilizes potato starch and matzoh cake meal. The recipe for this bake came from ReformJudaism.org.

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“The Absolute, Hands-Down, Best” Passover Apple Cake

Dough:
6 eggs
1 cup vegetable oil
2 cups sugar
2 tsp potato starch
2 cups matzoh cake meal

Filling:
2 tsp cinnamon
3/4 cup sugar
Juice of 1 lemon (or 2 Tbsp lemon juice)
5 large Granny Smith and/or Braeburn apples, peeled and diced

Topping:
1/4 cup sugar
1-2 tsp cinnamon

Grease a 9″ spring form pan. Place parchment on the bottom of the pan. Preheat oven to 350ºF.

Beat eggs with sugar until blended. Add oil and beat. Sift together potato starch and cake meal. Add sifted items to the egg mixture.

For the filling, mix together the cinnamon, sugar, and lemon juice. Mix in the apples.

Put two cups of dough (or half the total amount of dough) into the pan. Spread evenly. Add the apple filling using a slotted spoon, leaving the accumulated liquid behind. Make sure filling is distributed evenly.

Put in the remaining two cups of dough. Spread evenly. Sprinkle with cinnamon sugar topping (you won’t see this in my photo as I forgot this step and dusted the top after the cake was baked).

Place the pan on a cookie sheet since liquid may seep out.

Bake for one hour.

Let cool in the pan before releasing.

Unbaked Passover apple cake

Unbaked Passover apple cake (sans cinnamon sugar topping)

Passover apple cake
Passover apple cake sliced
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Passover Chocolate Raspberry Pecan Squares

Passover is a time of family gatherings which means it’s a great time for baking! The challenge with Passover bakes, though, is that they cannot have rising agents. That means that most cakes and cookies are out. For this Passover, I made two bakes. The first is a chocolate raspberry pecan square recipe from Esthero Design.

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Passover Chocolate Raspberry Pecan Squares

Dough:
3/4 cup vegetable oil
2 cups sugar
3 eggs
2 tsp vanilla sugar (or 2 tsp vanilla extract)
2 cups potato starch
2 6oz bags of ground almonds

Topping:
12 oz chocolate chips (I went with milk chocolate)
8 oz chopped pecans
15 oz raspberry jam

Preheat oven to 350°F.

Mix the dough ingredients together.

Grease an 11″x17″ cookie sheet and press a piece of parchment paper onto the bottom. (Note: having some parchment paper hang over the sides will help with releasing the bars from the cookie sheet. Otherwise, you may end up needing to cut the bars on your sheet, which isn’t good for the sheet.) Press the dough onto the prepared cookie sheet, making sure its distributed evenly. Bake for 20 mins.

Take the dough out of the oven. Spread the jam evenly over the dough. The jam will get easier to spread as it is heated by the hot dough. Sprinkle the chocolate and the pecans over the jam.

Bake for an additional 25 mins.

Allow the squares to cool completely before cutting.

Note: squares taste great frozen!

Passover Chocolate Raspberry Pecan Bars
Uncut tray of Passover chocolate raspberry pecan squares