Toffeesandwiches Recipes

Steps:

• 1. Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment.
• 2. Prepare the crust. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, about 2 minutes. Beat in the egg yolk, vanilla, and salt. On low speed, gradually beat in the flour just until mixed. The dough will be stiff. Pat the dough evenly over the bottom of the baking pan.
• 3. Bake in the center of the oven until pale gold on top, about 20 minutes.
• 4. Remove the pan from the oven and scatter the chocolate pieces evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a knife, spread the chocolate evenly over the crust. Sprinkle evenly with the almonds.
• 5. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into small squares, then carefully remove from the pan with a small offset spatula or an icing spatula.

Steps:

• COOKIES: Preheat oven to 350*F.
• In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
• Add eggs, one at a time, blending well after each addition.
• Add the vanilla.
• Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
• Stir in the toffee bits (the dough will be stiff).
• Drop dough by rounded tsp.
• 2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
• Transfer cookies to wire racks and cool completely.
• Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
• Gradually add the powdered sugar, blending well after each addition.
• Add the vanilla and enough half-and-half to reach desired spreading consistency.
• At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
• Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.

Steps:

• Roast the tofu. Preheat the oven to 375 degrees. Whisk together the ingredients for the baked tofu. Line a small baking sheet with parchment. Pat the tofu dry with paper towels and dip into the marinade, making sure to coat both sides. Place on the baking sheet and bake 10 minutes, or until the edges are just beginning to color and the marinade sets on the surface of the tofu. Remove from the oven and allow to cool. Turn the heat up to 425 degrees.
• Brush the carrot slices with the olive oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 to 20 minutes, turning the slices over halfway through. They should be lightly browned. Remove from the oven.
• Spread the tahini on the bottom slice of bread or focaccia. Top with the tofu. Sprinkle the cilantro over the tofu and top with a layer of carrots. Top the carrots with the kimchi, then place the other half of the focaccia or the other slice of bread on top and press down. Cut in half and enjoy.