Deserty stuff that will ship:
Almond Toffee
Notes: A candy thermometer is useful in making this toffee, but you can also go by the color; look for a rich caramel shade in step 2.
1 1/2 cups whole raw almonds
3 1/3 cups sugar
1 1/2 cups (3/4 lb.) butter
1/4 cup light corn syrup
1/2 teaspoon salt
1 tablespoon vanilla
12 ounces bittersweet or semisweet chocolate, finely chopped
1. Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.
2. In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.
3. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
4. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
5. To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.
Candy Basics:
Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.
Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.
Use a candy thermometer when called for. They meausre temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $20.
Submerge thte bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.
Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.
Nutritional analysis per ounce.
Yield: Makes about 3 pounds
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Banana-Macadamia Madeleines
1 cup mashed ripe banana
1 tablespoon margarine, melted
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
1 teaspoon vanilla extract
4 large egg whites
3/4 cup plus 2 tablespoons sifted powdered sugar
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup macadamia nuts, toasted and chopped
Baking spray with flour
2 tablespoons powdered sugar
Preheat oven to 375°.
Place banana in a food processor; process until smooth. Add margarine, rum, vanilla, and egg whites; process until blended. Combine 3/4 cup plus 2 tablespoons powdered sugar, flour, baking powder, and salt in a bowl, and add to food processor. Pulse 2 to 3 times or until combined. Add nuts; pulse 2 times or until well-blended.
Spoon 1 tablespoon batter into each of 12 madeleine molds coated with baking spray. Bake at 375° for 15 minutes or until puffy. Remove from pan immediately; let cool on a wire rack. Repeat procedure with remaining batter. Sift 2 tablespoons powdered sugar over madeleines.
Yield: 2 1/2 dozen (serving size: 1 madeleine)
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You said no brownies...but these are a little more than just brownies:
Caramel-Coconut-Pecan Brownies
Prep: 20 min., Bake: 55 min.
To easily remove and cut brownies, line the pan with greased and floured heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and cooling, lift the block of brownies from the pan using the foil. Press the foil sides down, and cut.
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
2 cups sweetened flaked coconut
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups chopped pecans
1 (14-ounce) can sweetened condensed milk
Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.
Add flour, beating at low speed just until blended. Stir in vanilla and chocolate morsels. Spread batter into a greased and floured 13- x 9-inch pan. Sprinkle batter evenly with coconut, 1 (12-ounce) package semisweet chocolate morsels, and chopped pecans. Drizzle evenly with sweetened condensed milk.
Bake at 350° for 50 to 55 minutes or until golden brown and center is set. Cool completely on wire rack. Cut into squares.
Yield: Makes 32 brownies
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That's all I've got that won't require freezing and shipping with dry ice.
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