Recipe: Single Serving Toffee Bits Cookies

single serving toffee bits cookies

One of my favorite things in life is dessert. I wish I didn’t have such a sweet tooth. But I do. And I indulged on my trip to Nantucket early this week.

For the past few days, I’ve tried to get back to much healthier eating. But I wanted a little bit of dessert today and cannot trust myself with baking a full recipe with a few dozen cookies. So it was time to bring back Desserts With Borders!

If you’re a new reader, my Desserts With Borders series is where I create recipes for single serving desserts. I take a regular recipe and shrink it down so that it’s a small portion and there are no leftovers. So it would be like if I went to a bakery and bought a few small cookies or one muffin.

It’s cheaper to bake at home. Not that any dessert is healthy, but when I create the recipe, I know all the ingredients in these desserts and I’m at least aware of what I’m eating and can adapt the recipe to fit my preferences. Plus, these recipes are fun to do and make me happy.

So, the last time that I made a single serving dessert was waaaay back in February. It was time! This cookie recipe took in total about 20 minutes to make. That’s not too long a time if you get a sudden craving for a few cookies. I loved these and hope you try them too. If you do, please let me know!

Single Serving Toffee Bits Cookies

Ingredients + Instructions

  • 3 T butter
  • 1 heaping T brown sugar
  • 1 heaping T sugar
  • 1/4 tsp. vanilla extract
  • scant 1/8 tsp. baking powder
  • scant 1/8 tsp. baking soda
  • scant 1/8 tsp. salt
  • 1/3 cup flour
  • 1 T toffee bits

Set aside a small cookie sheet and use a small piece of parchment paper. Preheat oven to 375 degrees. I used a toaster oven and the little pan that came with it.

Combine ingredients in a small bowl until you have smooth dough. I used a tablespoon to make five small cookies. You could make two or three bigger cookies if you like or one mega cookie. I might try the mega cookie next time!

Bake at 375 degrees for 10 – 12 minutes. Remove from oven and let cool for about 5 minutes. Use a spatula to turn cookies over onto a plate. Eat and enjoy!

Recipe: Nutella Banana Muffins

Nutella Banana Muffins

A lot has changed since I first baked these muffins back in 2008. I had only been blogging for two years and had never eaten Nutella. Imagine that??!!

Now I’m much more confident in my baking skills and never run out of Nutella. It’s a staple — like sugar, flour, eggs and salt. Because you never know when you’ll need to bake right? Or eat a spoonful, just because.

I’ve finally gotten around to adapting the recipe to better suit my taste and hopefully yours too.

By the way, the horrible Nutella shortage scare that was being talked about recently appears not to be true after all. Thank goodness!

According to a statement by Ferrero USA, “Inclement weather last spring in Turkey has impacted this year’s hazelnut harvest. We are tracking this issue closely and there’s no foreseeable impact on the availability of Nutella. As always, we will maintain the high quality of the Nutella product that consumers know and love.” 

Remember, World Nutella Day is February 5th and we have to make sure that we don’t run out!

By the way, have you heard that an all-Nutella restaurant called Nutelleria is planning to open in Brooklyn? Hopefully they are getting some sort of permission from Ferrero and can manage to stay out of legal hot water. Time will tell. But for now, here’s the updated muffin recipe.

Nutella Banana Muffins
(Makes a dozen)

INGREDIENTS:

  • 1/4 cup softened butter (1/2 stick)
  • 1 small ripe banana
  • 1 egg
  • 1/4 cup Nutella
  • 3/4 cup coconut milk
  • ½ tsp. salt
  • ½ tsp. vanilla extract
  • 1/2 cup brown sugar
  • 2 tsp. baking powder
  • 2 cups all-purpose flour

INSTRUCTIONS:

In medium bowl, combine butter, banana, Nutella, and egg. Stir in salt, vanilla extract and baking powder. Add flour and coconut milk alternately until just combined.

Use a regular sized muffin pan with paper liners or prepare by using butter and flour to coat the pan. Pour the batter into the muffin pan and bake for 25 – 30 minutes at 350 degrees.

Insert a toothpick, which should come out clean if it’s done. Let cool for a few minutes. Then eat and enjoy! I keep my muffins in the refrigerator and sometimes heat them back up in the microwave for that freshly baked feeling.

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