Toffee and Coffee Banana Cream Pie

When I get excited, you can bet money there is going to be some dancing involved.  We are talking adrenaline rush that leaves no option but to jump and spin all over the kitchen.

 

Things like volleyball 

 

and blogging 

and pie. 

Definitely pie. 

Just wait, after one bite of this, you will be dancing, too.

Guess what else makes me dance?  Pandora serves as the source of all my happy dance music. It is official, I am your average, life-revolving-around-apps American.  First Foodgawker, now Pandora. 

I guess Pandora has the real purpose, too.  It helps majorly with studying. My mind works so that having one thing to concentrate on in addition to my books is actually helpful.  It gives my brain less options.  Now, I cannot do lyrics.  Because then I start thinking about the lyrics.  And it can't be a movie score.  Because then I start thinking about the movie. But give me Piano Guys, Lindsey Stirling, and the occasional Frozen soundtrack (because we can all make exceptions when it comes to Frozen) and studying time is good!

I really just shared that last paragraph to let you all know, I don't use Pandora to dance around the kitchen all day. That would like free Zumba on steroids - just no. 

But I do make pie. 

You might need Zumba on steroids after this one. Totally worth it in this case. 

I didn't actually eat any, bit I did have some dairy free pudding and pie crust, and WOW, was it sweet. This is not for the faint of heart in terms of sweet teeth.

If you know me, you know I don't do recipes that take a while and require a lot of hands on.  Pies often require a lot time and energy (aka the crust.)  So I used a frozen, pre made pie crust and my prep work was 10 seconds.  And the crust turned out perfectly flaky and crispy and buttery.  Beat that.

 

The filling also uses a short cut called pudding mix.  I didn't have time to make a homemade pudding, so I stuck with what I knew worked.  Then I stirred chopped bananas and toffee baking bits into the pudding. 

If you get anything from this post, buy Heath's toffee baking bits.  I love 'em and use them ALL the time.  (this isn't a sponsored post)

Finally, we have our coffee whipped cream.  I like making whipped cream from scratch because it is so easy.  There is only one ingredient and you just beat it for 3-4 minutes until soft peaks form.  Then you stir in your sugar and flavoring (in this case, coffee) and serve!  *for the coffee, you can use two tablespoons of strong brewed coffee, or dissolve instant coffee into two tablespoons of hot water.  The more instant coffee you use, the stronger your whipped cream will be*

 

Toffee and Coffee Banana Cream Pie 

Recipe Source: The Sweet {Tooth} Life 

Yield: 12 slices 

1 frozen pie crust

1 package instant banana cream pudding mix (4 serving size)

2 cups milk

1 large banana, chopped 

1/2 cup toffee 

3/4 cup whipping cream 

2 tablespoons hot water 

1/2 - 1 teaspoons instant coffee (adjust to taste)*

 

Thaw and bake crust according to package instructions.

Let cool completely. Set aside. 

Prepare pudding by whisking mix and milk for 2-3 minutes. 

Chill for at least 30 minutes. 

Meanwhile, beat the whipping cream until peaks form. 

Dissolve instant coffee in hot water and add to whipped cream. Beat again until combined. Set aside. 

Remove pudding from refrigerator and fold in banana and toffee. 

Spread pudding over crust. 

Spread whipped cream over pudding. 

Serve, or refrigerate until serving.  Also refrigerate leftovers.

*for the coffee, you can use two tablespoons of strong brewed coffee, or dissolve instant coffee into two tablespoons of hot water.  The more instant coffee you use, the stronger your whipped cream will be*

Pear and Toffee Galette

Hello, lovely readers of The Sweet {Tooth} Life!

You might have not heard of me.  That's okay, Mary Frances hadn't (and she still doesn't know how to pronounce my name either)

But now, she can't stop thinking of how amazing I am.

Oh, I'm a galette.  Formalities, formalities ...

You want to know why I am so amazing?

Because I look like you spent hours in the kitchen, slaving over my crust and fancy filling.

In reality, I take little more than five minutes of prep work before you let my buddy, the oven, do the final face job.

Shhh, don't tell anyone.  Mary Frances is the only one in on the secret so far (or so she thinks ... she's a bit blonde sometimes)

Man, am I a looker or what?  Just check out that lovely caramelized pear juice and toffee bits.  Finger licking good.

Oh, I forgot.  I'm supposed to be a special dessert.  No finger licking around here.

Wait, never mind, I have a dual nature - rustic AND gorgeous.  (and Mary Frances has been reading too much physics - dual nature??  Really??  This is a post on the finesse of galettes, not light waves!)

I digress.

My crust is flaky, buttery, and melt in your mouth, just like traditional pie crust. 

BUT -

 unlike traditional pie crust, it comes together in less than five minutes and doesn't require and crimping or cutting or primping.  You just roll it out onto a cookie sheet.  Yeah, I know, so easy, it is kind of crazy.  Just roll me out and then arrange the pear and toffee bits.

Ah yes, the pear.  The ingredient that makes me fancy.  The sweet and slightly tart pear slices soften and caramelize with the toffee bits to create a luscious filling.  And you don't even have to stir or boil or anything!  It is all done in the oven during the baking time.  The slices retain their polished look while still melting and baking into a rich filling.

I was a hit.

I mean, I was so good, there was absolutely nothing left.

I was -

*Mary Frances here*  someone has got way too big of a head for their own good, soooo I'll just go ahead and finish this post. 

Uhhh, well, it looks like everything is already covered.  Guess my galette was right.  Pie ain't got nothing on it.  How can you top quick, easy, stunning, and delicious?

Step to the right for autographs.

Pear and Toffee Galette
Recipe Source: The Sweet {Tooth} Life.  Adapted from: Food and Wine
Yield: 6-8 servings

1-1/2 cups all purpose flour
2 teaspoons sugar
1/4 teaspoon salt
10 tablespoons (1 stick butter + 2 tablespoons) butter
1/3 cup ice water*

1 ripe pear, thinly sliced (I used Bartlett)
1/3 cup Heath toffee baking bits
1 tablespoon honey

Preheat oven to 350.
Combine flour, sugar, and salt in a large bowl.
Cut cold butter into 1 inch cubes.
Using a pastry blender, cut butter into flour mixture.  This will take a couple minutes.
OR using a food processor, pulse butter into flour mixture a couple times.
Add ice water and cut in until incorporated and dough pulls together.
Lightly grease a cookie sheet.
Using a floured rolling pin, roll dough into a circle about 12 inches in diameter.
Set aside.
Slice pear into thin slices, about 1/4 inch thick.
Layer pear slices and toffee bits over dough, leaving 2-3 inches of crust around the edge.
Drizzle pear and toffee with honey.
Pull the edges of the dough up and over the pears, creating an edge.
Bake for 35-40 minutes, or until dough is lightly browned.

*mix ice and tap water and let sit for a couple minutes.  Measure out 1/3 cup water, making sure there is no ice in the water that you're using for the galette.

Super Easy Dark Chocolate Toffee Fudge

This is a fudge anyone can do!   It's very rich and creamy, but very simple.  There are only 6 ingredients and is perfect for when you are very short on time. 

Now, you might be thinking those are chopped nuts - guys, I do not do nuts in my fudge.  Or brownies.  Those are Heath toffee bits and they are incredible!  They are sweet, add some crunch, but also melt in your mouth.  They pair with the decadently creamy dark chocolate to make some of the richest fudge I've ever eaten.  Honestly, why buy fudge when you can make this at home?  In, like, 10 minutes?  You only need small pieces, although I love to sink my teeth into a big, thick square.  

This is the fudge recipe I have used for years and years, in fact, it was one if the first recipes I was comfortable making when Mom wasn't there. It was my beginning baker recipe that I could take to piano recitals and parties and classes.  John Caleb and the girls were my baking buddies and really, all you have to do is melt, stir, spread.  It is something they can't mess up and can be successful with.

Now, I really don't know what to say about the eggs ... this recipe is from a cookbook and I've always made it this way.  No one has ever gotten sick and we have eaten more batches of this than I can count.  I assume you could omit if you aren't comfortable with the egg, but it does make it richer and creamier. 

Super Easy Dark Chocolate Heath Fudge

Recipe Source: The Sweet {Tooth} Life. Adapted from Colorado Cookbook. 

Yield: 16 large pieces, 25 small pieces 

1/2 cup butter 

12 oz. dark chocolate chips 

2-1/2 cups powdered sugar 

2 eggs

1 teaspoon vanilla 

3/4 cup Heath toffee bits 

Melt butter and chocolate chips together. Stir until smooth and fully melted. Set aside. 

Beat eggs and vanilla in a large bowl until eggs are light colored and frothy. 

Slowly add powdered sugar and melted chocolate, stirring quickly.  

Add toffee chips and stir. 

Pour into a greased 9x9 pan.  

If you are really short on time, stick in the freezer for 10-15 minutes before cutting and serving and it will be the perfect texture. Otherwise, just store in the refrigerator for at least four hours. Refrigerate leftovers. 

Peppermint Saltine Toffee Bark

This time of year, it's so easy to get caught up in making things perfect.  There are all these expectations about food and decorations and traditions - and it can get overwhelming.

I've realized how easy it is to make blogs a highlight reel. I don't want this to be so realistic it's painful, but I do want to seem like a real person, not a manican with a perfect life. My food doesn't always turn out. I don't always get in my run. I don't always look cute.  I know you know that, but I always try to post the good stuff. I know when I read some people's blog, I think "yeah right, you're that perfect."  I'm sorry, but there is no husband like that, ma'am ... Arguments are part of life and you have to argue at some time!  But I digress. 

So these next couple paragraphs are some things I've been thinking about that aren't necessarily highlight reel worthy.  We'll see how this goes ;)

I don't think we get Christmas. We get the tastes of peppermint and eggnog, we manage the money for gifts and presenters, we analyze the lights and ornaments, but we miss the joy. We get the idea if instant gratification, but we miss the fulfillment of contentment. 

I won't lie, I've felt pretty out of the loop. We just decorated our tree, I just put snowflakes in my room, I haven't poured over the Christmas books like I used to, and I haven't baked with any holiday candies this year - at all.  There is a part of me that screams I'm ruining the Christmas spirit by my poor follow through on traditions. The moment when I realized Christmas was a week away and we have no snow. Do you know how disappointing that is?  

But the worst feeling?  When I no longer get the butterfly stomach and absolute impatience that I always used to have.  I would wait at the window until family arrived.  I would have a countdown. I felt like I would burst I was so excited.  Am I losing my Christmas spirit?!  Is this part of growing up?!  Why is it like this?!  

That childhood innocence is fading and I miss it. I lost the freedom to dream unrealistically and to be confident in those dreams. When I let myself be more concerned with appearance and reputation, I put relationships and activities second. Christmas is not about impressing family, it's about enjoying family.  Sometimes, enjoying family means half lit trees and toll house cookies. That's okay. That's more than okay. 

We did a devotional about how it is important to have schedules, but we need to let some things just go.  Schedules are to be our guides, not our masters.  I tend to be mastered by my schedule and I realized a lot of my disappointment about Christmas were because I was tied to the "schedule."  I knew Christmas was about family and not location or tradition, but this year, I'll get to live it out.  My cousin, Gracie, broke her growth plate in her foot and will not be able to come up this year - at all.  We might go down, we might not, but either way, Christmas will not be what I was expecting - at all.  And it isn't super fun.  For me, Christmas is about the relationship with Gracie.  The snow forts, the snow ball fights, the make up sessions, the late night talks in our spare room; and that won't happen this year.  But I want to go in with an attitude of gratefulness, because that schedule in my head?  Things won't be as fun if I let it be my master.  Christmas will be special, just in a different way, if I enjoy Christmas for what it is, not what I think it should be. 

Also, speaking of Gracie, here is a pic of the magnet board I made her.  Not going to lie, I really like how it turned out.

But with every rainbow there is a storm ... I accidentally ruined my Vanity jeans with the black magnet paint.  Long story short, I wasn't painting in them, but the paint got on them.  It was sad. :(  Oh well, it could've been worse!  I just painted the whole thing several times with magnetic primer and then, using painter's tape, painted the stripes on.

And lastly, sorry I haven't been able to comment back or on your blogs - our Internet has been down until this morning (apparently, but I bet it will quit as soon as I hit publish;)  But, if the Internet had been up, I probably wouldn't have gotten the snowflakes hung in my room.

Gosh, I haven't even talked about the bark.  It's really good, can we just say that?  I've seen the white chocolate/peppermint combo EVERYWHERE and I decided I would jump on the bandwagon, too.  Have you ever had saltine toffee?  It is absolutely incredible.  I just subbed white chocolate chips for the regular chocolate ones and then used crumbed candy canes instead of toffee.  The batch I brought to a party?  It was gone. 

Peppermint Saltine Toffee Bark
Recipe Source: The Sweet {Tooth} Life

40 saltines
1 cup butter
3/4 cup sugar
2 cups white chocolate chips
1 cup crushed candy canes

Line a 15x10x2 pan with foil.  Arrange the 40 saltines over it, so none are overlapping.  In a small pot, melt butter.  Add sugar and stir for 3-4 minutes, until bubbly and slightly thickened.  Pour over saltines.  Bake for 9 minutes.  Remove from oven and immediately sprinkle with white chocolate chips.  Chips will begin to melt, spread them out over the saltines.  Sprinkle candy canes are top.  Let cool for an hour and then refrigerate for at least 4 hours.  Enjoy!

White and Dark Chocolate Heath Cheesecake Pudding Cookies

These are the best cookies I've eaten in a really long time.  Not only are they are super soft on the inside, they are stuffed with three kinds of baking chips; white chocolate, dark chocolate, and toffee.  Oh, and there is cheesecake pudding mix in there too.  Pudding mix, which has cornstarch, is the key to the softest cookies around.

 

These have restored my faith in cookies.  I will take yeasted breads over cookies any day, but these, well, these stole my heart and then some.  I will not touch 

crunchy cookies, unless they're fortune cookies.  These are soft and chewy, yet firm enough to stand up to double fisted eaters (ahem)  They are perfect for Christmas time.  They freeze well, in baked or unbaked form, and travel well. 

 

 

I was cleaning out our baking chips and it was incredible 1) how many bags we have! and 2) how many of them were half full.  These cookies got rid of those half bags of baking chips that begin to take over our pantry. Between the peanut butter chips, Andes mint, Heath, milk, semi sweet, and dark chocolate chips, I think I'm set for a while!

  

Do you guys clean out your closets before Christmas?  I'm thinking it would be a good idea if I got rid of some stuff. :)  Christmas is all fun and games until you have to find a place for all your new stuff.  As I've gotten older, I've (thankfully!) gotten smaller gifts ... no more play kitchens or Play mobile sets or American girl doll bathtubs (yes, really.)  Though looking at my list, what I really need to clean out is our kitchen.  We've never made Christmas lists in our family, but this year, we drew names among siblings for a secret santa type thing. We all made a list of five things we want so that the sibling that has us wouldn't have to ask us (giving it away) or buy something we won't use.  One of my things was a donut pan, so while there may be a lot of cookie recipes these next few weeks, I'm hoping after Christmas, I'll have some donut recipes to share with you guys!  However, that would mean I have to have a place to store it ... 

  

Any kitchen gadgets you're wishing for this Christmas? 

 

And, what is your favorite cookie recipe?  I'd love links in the comments!

 

White and Dark Chocolate Cheesecake Heath Pudding Cookies

Recipe Source: The Sweet {Tooth} Life.  Adapted slightly from here and here.  

Yield: 2-1/2 dozen

 

1 cup shortening

1 cup sugar 

2 eggs

2 teaspoons vanilla

2 cups flour

3/4 teaspoon salt

3/4 teaspoon baking powder

1 box (4 serving size) instant cheesecake pudding mix

3/4 cup white chocolate chips

3/4 cup dark chocolate chips

1/2 cup Heath toffee baking bits

 

Cream shortening and sugar together.  Add eggs and beat well.  Stir in vanilla.  Add flour, salt, baking powder, and pudding mix and mix until incorporated.  Add white chocolate chips, dark chocolate chips, and Heath toffee chips and stir.  Scoop cookies (I used a two tablespoon scoop) onto a lightly greased baking sheet.  Bake for 10-12 minutes.  Even if they look undercooked, don't let them bake for more than 12 minutes.  Let cool for a couple minutes.  They are incredible warm!

 

Note:  After cooling, store in an airtight container.  You can scoop cookie dough onto a baking sheet and freeze for a couple hours.  Then, put the frozen cookie dough in a freezer bag and store in freezer, if desired.  To cook, let thaw in refrigerator for a couple hours before baking. 

 

Other cookies for your Christmas platter!

 

Chocolate Toffee Pretzel Cookie Cups

 

 

Peanut Butter Stuffed Chocolate Chip Cookies

 

 

Christmas Shortbread Cookies

 

 

Brown Sugar Cookies with Snickerdoodle Frosting

 

 

Lemon Curd Shortbread Cookies

 

 

Click here for all my cookie recipes!

 

 

Toffee Caramel Cheesecake

I really wanted to get good photos of these, really I did.  I made this one day, let it sit overnight, and tried to take photos Saturday morning.  I didn't plan super well and only had, like, 5 minutes before we had to leave for the volleyball tournament.  But I knew I had to take them then or there would've be any left after my family got done with it.

 

There's nine of us, so one cheesecake doesn't last very long.  Two days max.

 

 

So by the time I wanted to take good ones, there was no longer a subject for my pictures.  Soooooo you're left with these, which I know are blurry, and way overexposed.  I'm sorry.

 

Don't let my pictures scare you from making this!  It was a huge hit at our house and I also couldn't get enough of it.  Thanks to the caramel topping and the sweetened condensed milk, this cheesecake is super creamy.  That's what I think of first when I think of this; creamy.  It's not overly sweet and the caramel flavor isn't dominating.  Its just enough and the toffee bits add that crunch and mix up the creaminess. 

 

 

Volleyball is more than halfway through!  (You all will be glad that I'll have a new subject line when the season ends! :)  That means there is less than a month until the new baby gets here.  I am so excited about this new sibling.  As sad as it will be when volleyball ends, I'm grateful it ends when it does because I will be able to be at home and enjoy this new baby.  There's a part of me that REALLY hopes my brothers do basketball simply so while they are at games or at practice, I get to hold the baby and not have to share.  Because I love holding newborns.  It could probably count as a hobby.  Unfortunately, my mom is one of those moms that doesn't carry the baby around everywhere, but lets it learn to sit in its car seat and lay on its blanket on the floor (aka, not become best friends with its older sister reliant on us holding it)  I do get it, however, sharing this baby with six other children wanting to hold it as much as I will be hard.

 

 

This new baby will also be different because I will only have a couple years with it.  I won't get to grow up with it the same way I grew up with Luke or Abigail.  That's another reason I would like to spend as much time with him/her as I can.  I don't have a lot of it left. 

I've been asked whether I want a boy or a girl.  This is the first time I really have not cared (maybe because I have enough of each gender already? :)  If its a boy, it will be a great buddy for John Caleb, and I'll be happy.  If its a girl, then I am going to have the time of my life dressing her in adorable clothes and headbands and flowers.  And I'll be happy.  I used to think I wanted twins when I was litte, a girl and a boy, but then I became wise got older and realized that is a TON of work. 

All in all, I'm super excited and can't wait for the beginning of November, even if it means volleyball is over.  (I'll miss it so much though!)

Toffee Caramel Cheesecake

Recipe Source: The Sweet {Tooth} Life

Yield: 16 servings

Crust:

1-1/4 cup graham cracker crumbs

6 tablespoons butter, melted

1 tablespoon brown sugar

3/4 cup toffee baking bits

Cheesecake:

3 (8 oz.) cream cheese (I used low fat), softened

1 (14 oz.) sweetened condensed milk

3 eggs

1 cup caramel ice cream topping

 

Toffee bits for garnish (about 1/2 cup)

 

Preheat oven to 325 degrees.  Line a 9 inch springform pan with parchment paper.  Set aside.

 

Combine graham cracker crumbs, butter, and brown sugar; stir until combined.  Press into prepared pan.  Bake for 12 minutes.  Let cool.  Once crust is cooled, sprinkle toffee bits evenly over crust.  Set aside.

 

While crust is cooling, beat cream cheese and sweetened condensed milk together for several minutes, until smooth.  Add eggs, one at a time, and beat well after each addition.  Beat in caramel ice cream topping.  Pour over crust. 

 

Prepare a water bath by filling a 15x10x2 inch jelly roll pan with 1/2-1 inch water.  Place cheesecake in it and bake for 75-80 minutes.  Let cool on a wire rack for at least an hour before chilling for six hours or overnight. 

 

Sprinkle with toffee bits before serving.  Enjoy!

 

I've got you covered when it comes to cheesecake!

 

Snickers Cheesecake

 

 

Chocolate Peanut Butter Cheesecake

 

 

 

 

Peanut Butter Snickers Smores Cheesecake Bars {Gluten Free}

 

 

Sopapilla Snickerdoodle Cheesecake Bars

 

4 Ingredient Pumpkin Toffee Brownies

I drive my mom crazy.

With brownies, at least. 

She just wants regular ole brownies. 

Uh, say what?

Yeah, I drive her crazy:)

We all have those people who drive us crazy.  If you don't, I have some I can introduce you to!  But what do you do sit people who just drive you crazy?  

This has been something my dad brought to my attention and so I've been thinking about it a lot and am going to lay it all on you at once. ;)

  

  When I'm with those people I can't stand, I often look down on them and think I'm better.  It is often in those times I end up seeing myself doing the very thing that makes me mad about them. That's convicting.  A way to feal positively with it is choosing to focus on the positive. That is really hard.  It's easier and often seems more "fun" to find all the flaws in a person, especially in someone you don't like.  But what good does that do?  Just because the person bugs me doesn't give me the right to focus on the negative. That's not what God dies with me and that's not what I'm called to do with others.  Focusing on the positive requires humility, because I usually have to think less highly of myself and more so of the other person. Grrr.  Hard work. 

Seriously, some people are hard work. I can be one of them. However, dealing with them is something I will always have to do. And when I let my attitude be defined by how I feel about them, we've got a problem. I've got to let things go. Life isn't always fair and that's, well, life. 

I need to tell my mom that; pumpkin brownies is okay.  They taste amazing, I mean it. Fudgy and sweet and in these, chock full of toffee bits. In the spirit of autumn, I added cinnamon to go with the pumpkin and toffee. These don't taste like pumpkin or the cinnamon is definitely not noticeable, unless you're the one who made it and are looking very hard for it;)

I told you to brace yourselves!  Tis the season of pumpkin!  

4 Ingredient Pumpkin Brownies
Recipe Source: The Sweet {Tooth} Life
Yield: 20-24 servings

1 box fudgy brownie mix
1 15 oz can pumpkin puree
1 teaspoon cinnamon
1 cup toffee bits

Preheat oven to 350.  Grease a 7x11 or a 9x13 pan.*

Combine first three ingredients and stir until combined and smooth.  Add toffee bits.  Batter will be thick.  Spread into prepared pan.  Bake for 30-35 minutes.

*I used a 7x11 pan because I wanted thicker brownies.  However, the middle brownies were a little undercooked.  I like them that way:) but if you don't, use the 9x13. 

Caramel Toffee Pecan Ice Cream Cake

My family is kind of odd. My dad doesn't like chocolate, but I've gotten used to that. But recently I learned something that stopped me dead in my tracks. My grandma doesn't like ice cream. 

Please explain to me how that is possible?!  

How could anyone not like ice cream?!

Summer is my excuse to eat ice cream at least twice a day. That cold and creamy and sweet ice cream is just so good. For Father's Day, I updated ice cream and layered it in a freezer pleaser cake. It was a wonderful way to end a Father's Day filled with outdoor stuff.  For Grandmothers Day? ... Umm, carrots?  (Kidding, really.  I would never give my grandma carrots. Maybe Pumpkin Carrot Cake though ...)

This cake has three layers: cookie crumbs, ice cream, toffee pieces, and cool whip. The beauty of this recipe is that it uses store bought ingredients. Less work, less time, but still a stunning dessert. You could make the cookies and ice cream from scratch ... but really, get a life!  One that involves eating this!

 

 

Say hello to Caramel Toffee Pecan Ice Cream Cake. 

 

You people are a lot more polite than I!  I just ignored formalities and ate my slice like pizza in 2 bites. And then I ate the rest if my sisters slice and then my brothers pecans. Hello probably would've been a nice thing to say. But this is obviously optional. 

Toffee is incredible stuff. It makes this cake pie ice cream (what do I call this?) so good. It is crunchy and sweet and pairs perfectly with the buttery shortbread and creamy ice cream. 

Now, there is a little warning that goes along with ice cream cakes. I have read so many blog posts about what a pain ice cream is to spread. Having made this twice, I can attest to that!  Because you let the layers freeze in between spreading, the second layer of ice cream will be easy since it will have had been since it had been sitting our for a while. 

To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely.

Mines didn't because I'm not an incredibly patient person AND my dad was almost home while I was making it as a surprise. It doesn't have to be perfect.  I mean, this is ice cream! Who doesn't like ice cream?!

Just pretend I never told your about my grandma.

Caramel Toffee Pecan Ice Cream Cake 

Recipe Source: The Sweet {Tooth} Life.  Adapted from Taste of Home.

Yield: 12-16 servings

13 oz. Keeblers Sandies Pecan Shortbread Cookies

2 tablespoons butter

1 cup Heath toffee bits

6 cups (12 oz.) butter pecan ice cream

8 oz. Cool Whip (regular or lite)

Crush cookies into crumbs, either by hand or using a food processor.  If using a food processor, add butter to crumbs and process until combined.  If using hands, place crumbs in a large bowl and stir in melted butter.  You will have 2-/12 cup crumbs.  Press 1-1/4 cup crumbs onto bottom of greased 9 inch springform pan.  Sprinkle 1/3 cup toffee bits over crust.  Spread 3 cups softened butter pecan ice cream over crust.  Freeze for 10-15 minutes.

Remove cake from freezer and press remaining crumbs on top of ice cream layer.  Sprinkle another 1/3 cup toffee bits on top of crumbs.  Spread remaining 3 cups of softened ice cream on top.  Let freeze for 10-15 more minutes.

Remove from freezer and spread softened cool whip over ice cream layer.  Sprinkle with remaining 1/3 cup toffee bits and cover.  Freeze for at least 15 more minutes or until ready to serve.

To serve, remove from freezer 5 minutes before to let soften.  Drizzle with caramel sauce if desired and serve.

Notes:   To avoid having the outside of the ice cream box soaked with liquid ice cream and the inside frozen solid, I would recommend dividing your ice cream between two bowls and letting it sit for about 15 minutes, stirring occasionally.  This will guarantee the ice cream will soften evenly. Your goal would be soft serve consistency, but don't worry if it doesn't work completely. 

Another stunning springform pan dessert?  Peanut Butter Oreo Mousse Torte!

Need more toffee?  This Toffee Crunch Pound Cake will definitely be enough!

My Chocolate Toffee Pretzel Cookie Cups are super soft cookies stuffed with chocolate chips, pretzels, and (you guessed it) toffee!  Baked in a cupcake pan to ensure ultimate softness.

Chocolate Toffee Pretzel Cookie Cups

I keep using my cupcake pan . . . and never making cupcakes.

Sorry for all you cupcake people out there, I feel your pain.  Cupcakes are so cute!

These cookie cups may not be cutest cookies in the world, but oh man do they taste incredible  Remember the banana bread cream cookies?  I baked some of them in cupcake pans and they turned out super soft.  As tomorrow is National Chocolate Chip Day, I decided to put my strawberries aside and pull out the big guns.

Toffee, pretzels, and chocolate chips in a super soft, super thick cookie.

Bam-o.

The combinations of textures will make your mouth do a back flip.  Seriously, did you know you had such a talented mouth?  I know your mouth is one smart cookie and realizes these are just the best.

I thought there was a really nice balance between crunchy and creamy and sweet and salty.  Some family memebers wanted more of something, like Nathan wanted more toffee, Mom wanted more chocolate chips, Abigail wanted more pretzels . . . feel free to add more if you like a certain ingredient more!  It won't hurt anything, I promise. ;)

And this is the first time I used cornstarch in cookies.  I've read about them everywhere (Chloe's and Sally's recipes to name a few) and how they make cookies so soft.  So I decided to try the double approach of cornstarch and baking in cupcake pans and see how soft they would turn out to be.

Really soft, people.

What I like about baking cookies in cupcake pans is that you don't have to chill the dough.  The only way it can spread is up!  (Whoa, these cookies defy gravity?  Probably not, but its a nice thought.)  That results in a softer, doughier cookie that just melts in your mouth.  And compels you to grab another one.

Chocolate Toffee Pretzel Cookie Cups
Recipe Source: The Sweet {Tooth} Life.  Cookie base adapted from Averie Cooks

3/4 cup (1 1/2 sticks)  butter, softened
3/4 cup  brown sugar, packed
1/4 cup sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
1 tbsp. cornstarch
1 tsp. baking soda
1/2 cup crushed pretzels
1/2 cup (Heath) toffee baking bits
3/4 cup chocolate chips (I used dark, but milk or semi sweet should work fine.)

Preheat oven to 350.  Grease two regular cupcake/muffin pans.

Beat butter and sugars for several minutes.  Add egg and beat well until combined.  Stir in vanilla.  Add flour, cornstarch, and soda and stir until smooth.  Stir in pretzels, toffee bits and chocolate chips. 

Scoop into prepared pan and bake for 10-12 minutes.  Let cool for 5 minutes before removing from pan. 

What is your favorite part of this cookie?  I love the pretzel + pb combo!

Other pretzel recipes from The Sweet {Tooth} Life

Popcorn n' Pretzel Butterscotch Puppy Chow

and Reeses Pretzel Lava Cake