Category: toffee

Chocolate toffee sea salt matzoh treats.

Getting bored of eating unleavened bread? Are you certain that you’re going to wind up with leftover Matzoh? Lemme upgrade ya.

Chocolate toffee sea salt matzoh.

You most definitely read that correctly; this is chocolate toffee sea salt matzoh. It’s like matzoh candy. Matzoh bark. I know I’ve left you guys hanging without any posts since April 1st. I hope this makes up for it, ’cause it’s pretty awesome.

Chocolate toffee matzoh with sea salt.

Matzoh, for those of you who don’t know (where do you live, under a rock?!) is an unleavened bread usually-not but not always- made for and eaten at Passover.

There are numerous explanations behind the symbolism of matzo. One is historical: Passover is a commemoration of the exodus from Egypt. The biblical narrative relates that the Israelites left Egypt in such haste they could not wait for their bread dough to rise; the bread, when baked, was matzo. (Exodus 12:39). The other reason for eating matzo is symbolic: On the one hand, matzo symbolizes redemption and freedom, but it is also lechem oni, “poor man’s bread”. Thus it serves as a reminder to be humble, and to not forget what life was like in servitude. Also, leaven symbolizes corruption and pride as leaven “puffs up”. Eating the “bread of affliction” is both a lesson in humility and an act that enhances the appreciation of freedom.

Another explanation is that matzo has been used to replace the pesach, or the traditional Passover offering that was made before the destruction of the Temple. During the Seder the third time the matzo is eaten it is preceded with the Sephardic rite, “zekher l’korban pesach hane’ekhal al hasova”. This means “remembrance of the Passover offering, eaten while full”. This last piece of the matzo eaten is called afikoman and many explain it as a symbol of salvation in the future.

The Passover Seder meal is full of symbols of salvation, including the opening of the door for Elijah and the closing line, “Next year in Jerusalem,” but the use of matzo is the oldest symbol of salvation in the Seder.

Passover this year started on April 22 and is ending on May 1. There’s still a few days to enjoy this during the holiday, but you can even enjoy it long after. Who says you can’t have chocolate covered matzoh after Passover ends? No one. And if someone says that, don’t talk to them anymore. You don’t need that negativity.

Chocolate toffee matzoh with sea salt.

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Happy Thanksgiving… here are some Cream Soda Toffee cupcakes with brown butter frosting, just like the pilgrims made.

I mentioned last year that Thanksgiving is a holiday that sorta glorifies the struggle of the Pilgrims and the slaughter of the Indians they used and abused, but again, despite that… you gotta kinda love Thanksgiving. The parade, the endless food, the shopping, etc. Who cares about having a social conscience when it comes to Black Friday sales, am I right? No? Okay then. At least this year on Thanksgiving when the turkey gets pardoned by the President, everyone will know which one is really the turkey and which one is the President. The past 8 years it was sorta hard to tell.

Like I said in the title, this post contains the recipe for those cupcakes right above this; cream soda toffee cupcakes with brown butter frosting to be exact. It also contains a video of Adam Sandler’s Thanksgiving song (below), but I know you wanna see the cupcakes more than that. I topped them with some vintage plastic turkey toppers. The cupcakes, not the video.

So this year I was looking for a unique cupcake recipe to make for Thanksgiving, and as I said in my previous cupcake post about Snickerdoodle cupcakes, I was searching the web like a fiend. I happened upon this recipe at the Better Homes & Gardens website and I knew this was it. Doesn’t this sound like an amazing cupcake? Well it does and it is. I made a (caramelized) brown butter frosting once before, so I knew this would be good. It was. The frosting is killer. Killer I say. Killer, like us white men killed the Injun’ folk and took their land.

Undecorated and still adorable!! Spy the confectioner’s sugar on the table…? Haha.

Let me also just say that I love toffee. I’m the person who always gets the Heath bar topping on my ice cream. When I was a kid I’d always buy Heath bars and eat them whole, but now, being slightly older I have a bit more faux parts in my teeth (a few fillings + a crown), so it’s difficult to chew those huge pieces of toffee without being paranoid I’d dislodge one of my fillings. And of course, why do I have those fillings and that crown? Because of Heath bars. A vicious cycle isn’t it.

Is that why the pilgrims had bad teeth? Because of toffee cupcakes? I’d like to think so.



  • 2 cups all-purpose flour
  • 1-½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 3 eggs
  • 1 tbsp. molasses
  • 1-½ tsp. vanilla
  • ½ cup buttermilk
  • ½ cup cream soda (not diet)
  • ¾ cup toffee pieces


1. Preheat oven to 350° degrees F. Line eighteen 2-½-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and ¼ teaspoon salt; set aside.

2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in ½ cup of the toffee. Fill cups ¾ full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.



  • ½ cup butter
  • 2 cups powdered or confectioner’s sugar
  • ½ teaspoon vanilla extract
  • 1/8 teaspoon nutmeg
  • dash of salt


  1. For brown butter, in saucepan heat ¼ cup butter over medium-low heat until lightly browned, about 8 minutes; cool.
  2. In bowl beat the other ¼ cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined.
  3. Add powdered sugar, vanilla, ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

So you know how it says it makes 18? LIES. I got over 2 dozen. And then didn’t have enough frosting to frost them all. Why does this happen to me? I have no idea. I wasn’t even drunk while I was baking them.

Anyway these are amazing, and the flavor is really good for fall/Thanksgiving. Serve these after stuffing your family full of bird, stuffing, and sides (or tofurkey if you’re into that kind of kinky thing). Then sit there eating yours, silently hoping that  they make a new Lady Gaga balloon for the parade next year, complete with spewing blood like her MTV Video Music  Awards performance. That’d go great with Clifford the Big Red Dog and Charlie Brown, wouldn’t it?

Happy Thanksgiving dudes & dudettes. OH! And don’t forget to bookmark my newest blog venture, Cooking the Books. It rocks, and if you like to read and like to cook, you’ll enjoy it. I encourage you to read (and cook) along with us.