Categories
Sweets Theme Parks

REPORT: Disneyland Staff State Churro Toffee the Most Successful Candy In Nearly A Decade

When you think of iconic Disneyland snacks, there’s Dole Whip, Mickey-shaped pretzels, and the ever popular churros. Disney has long played with different variations on churros, but one of their ideas that debuted in 2018, churro toffee, has exploded to a fan favorite beyond anything Disney employees have seen before.

According to Disneyland Resort Candy Production Manager Monica Weda, the squares of churro-flavored toffee have become one of the park’s top-selling candy items, and one of the most successful items that she’s seen in her almost eight years working in the candy production team.

“The churro toffee has been Candy Production’s number one selling item consistently, week over week.” she told Foodbeast. “I’ve never seen a [candy] treat over the last nearly eight years that has had popularity this strong and consistent.”

This means that amongst all of the candy apples, crispy cereal treats, cake pops, and other items you can find in Disneyland’s multiple candy shops, churro toffee is the top seller.

 

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“It’s got some weird magical quality to it,” says Disney Food Blog creator AJ Wolfe. She was among the first to find it during its debut, and has since become a big fan of it.

The sweet is made by enrobing squares of toffee in a coating of white chocolate and then dusting it in a cinnamon sugar. Weda confirmed that it’s the same blend of sugar and spice that’s used to coat Disneyland’s churros. It also comes with an intriguing backstory, as the toffee was a concept that had been sitting on the back burner for years.

“Back in 2013, we had a product development session, and one of our candy makers said, ‘Hey, how about we try our English toffee but with white chocolate, cinnamon, and sugar?'” Weda said.

The toffee was delicious, but it wasn’t rolled out that year due to a lot of major sweet releases coinciding with the park’s 60th anniversary. Churro toffee, and its recipe, were kept away in files for a few years until the debut of Pixar Pier in 2018. The Candy Production Team then decided to try it out at the newly-opened Bing Bong’s Sweet Shop, and it rapidly became a fan favorite that spread to the rest of California Adventure before year’s end.

By late 2019, churro toffee was so coveted that the other parks’ food and beverage teams wanted in on the action. They used the candy squares to create other items, like a Churro Toffee Cold Brew and Churro Marshmallow Wands, that were launched during the holdiay season. Weda confirmed to Foodbeast that Marshmallow Wands, which were originally sold in just 2 locations, will be available across all of the candy shops starting in 2020 due to their recent success. When asked about the meaning of Disneyland adding treats to other creations, Wolfe mentioned that “[Disney] knows when something sells.”

Churro Toffee has definitely been a huge seller, with it going from test item to a Disneyland “Core Classic,” or staple, within less than 18 months of its debut. Based on the popularity it has on both social media and within the parks, it seems like this is the next hyped treat to get alongside Dole Whip and the actual churros themselves while perusing the parks.

“I don’t see it going away anytime soon,” Weda said. “I do feel that this is going to become one of our staples within our assortment.”

Categories
Products

Trader Joe’s Has Maple Toffee Sunflower Seeds To Snack On

TJ-Sunflower

Sunflower seeds have changed since our day. Back then all we had were unsalted, salted, ranch and BBQ-flavored. Trader Joe’s has announced the release of their newest item: Rosemary & Thyme Maple Toffee Sunflower seeds.

We kid you not.

The seeds are coated in a maple syrup and salted butter and fire-roasted until caramelized. They’re then seasoned with spices and herb flavors. Sunflower enthusiasts can find the seeds at Trader Joe’s locations for $1.99.

Excuse us while we make a quick run to the market.

Categories
Recipes

Toffee-Coffee Pecan Scones with a Kahlua Glaze

In two weeks I will be back in the States cooking up a storm. But until then, I will continue to enjoy my days here in Macedonia with my family, and you will continue to enjoy the guest-posts of some of my favorite bloggers!

Few months ago I was asked by the magnificent Chef Dennis to guest-post for him on his amazing then blog, More Than a Mountfull, now A Culinary Journey with Chef Dennis. I admit, I was soooo nervous and super-excited back then because I was just a newbie to this world of food blogging and here was the brilliant Chef Dennis asking me to guest post for him! WOOOOHOOOO! Calm down Kat, calm down…phewwww.

I am now thrilled to announce that Chef Dennis is going to share his amazing talent with us, today, here on Diethood!

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I would like to say hi to all of Kate’s readers, for those of you that don’t know me, I’m Chef Dennis. I’m so happy to be here today with you, and to say I was excited to help Kate out while she was in Macedonia would be an understatement! I’m a big fan of Diethood, and consider it an honor to be allowed to share your blog today.

I always say I’m not a very good baker, but I love to bake. I think the only thing that saves me is that I love to eat baked goods, so that gives me the incentive to be successful..lol

This is only my second attempt at scones, and I think these came out so much better than my first batch and cutting them into individual scones made all the difference allowing more edges to get crunchy! What I did learn from this process is that after you cut them and brush them with cream, you need to refrigerate the cut pieces to allow the dough to firm up a bit before heading into the oven. My scones spread a little bit and I don’t think they would have if the dough had been cold.

So that’s my tip!

I also was fortunate enough to have some wonderful coffee pecans, that my friend Mike from Amelia’s Spicing Pecans sent to me, and they are delicious! Check out his Facebook page and say hi, Mike is a great guy with a great product! It’s amazing what I can find in my pantry, and I had a half a bag of toffee pieces (I think I ate the other half as a snack one night…sigh) and I thought they would be the perfect complement to the coffee flavors, and let me tell you I was right! Top it all off with that wonderful Kahlua glaze, throw in an espresso or coffee, and you’re gonna be good to go for the rest of the morning! Sugar and caffeine can be a wonderful thing!

Seriously they were really good, crunchy on the outside and tender and moist on the inside, a definite success, so give them a try and let me know how you like them!

Toffee-Coffee Pecan Scones with a Kahlua Glaze

You will need:

  • 2 cups all-purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. espresso powder
  • ½ tsp. Salt
  • 6 tbsp. Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter, cold and cut into cubes
  • ½ cup Heavy Cream
  • ½ cup Greek Yogurt (plain or Vanilla)
  • ½ cup coffee pecans (or regular pecans)
  • ½ cup toffee pieces

Kahlua Glaze

Ingredients:

  • 2 cups confectioners’ sugar
  • 2 Tbsp. Kahlua
  • ¼ cup Heavy Cream
  • 2 tsp. Espresso Powder
  • ¼ cup Greek Yogurt

Directions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
  • In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
  • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
  • Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
  • Form the mixture into a ball and place on the parchment paper.
    7. Use your hands to form the dough into a large circle and flatten about one inch thick.
  • Cut circle in half, then half again, and once more, to create 8 equal pieces.
  • Brush the pieces with a little cream or milk to get a good finish.
  • Refrigerate scones for 20 minutes before baking to keep them from spreading
  • Bake for 15-20 minutes, or until a deep golden brown in color.
  • Transfer to a wire rack to cool.

While the scones are cooling make the glaze.

  • Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
  • Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
  • Drizzle the glaze over the tops of the scones and serve!
Categories
Recipes

Toffee Chip Cookies

By the time I decide I want to make cookies, I have passed the point of deciding that I want to eat them, so I’m already behind. In fact, I don’t think I even want to make them so much as I just want to eat them, and making them is just a necessary evil in order to get my fix, and if one thing is out of place, my motivator gets busted and I just go sit down defeated instead.

I open the refrigerator door and pull out my two rock-hard sticks of butter, and I’m already sad. I don’t know about you, but my cravings come fast and they come strong. My motivation, on the other hand, comes in small in small short-lived bursts.  What is there to do but wait for this butter to soften? Motivation… dwindling. Excitement… dying. By the time that butter is soft, chances are I’ve moved on to bigger and better things…

But melted butter? You mean I don’t have to wait for it soften? I don’t have to cream it? I don’t have to drag my heavy Kitchen Aid out and plop it on the counter (or give BF my “I’m sad and helpless” face for him to do it for me)?  That’s it, I’m in. If this recipe was a success it would be a victory for many future cookie recipes to come. If this recipe was a success, I would be able to make infinite melted-butter-cookie variations!

I know the suspense is killing you… WAS IT A SUCCESS? Well, only if you love sweet, chewy, chocolatey, toffee-y, cookies. (Um, that’s a “yes” for those of you who are still not sure). These things go like hotcakes, so you might want to double up the recipe.

Toffee Chip Cookies

Printer-Friendly Version

  • 2 1/4 C AP flour
  • 1 tsp baking soda
  • 2 sticks unsalted butter, melted
  • 3/4 C sugar
  • ¾ C brown sugar
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 2 large eggs
  • 11(ish) oz of chocolate covered toffee chip (or chunks)

1. In a small bowl, whisk together flour and baking soda.

2. In a large bowl, whisk together sugar, brown sugar, and salt. Whisk in vanilla and melted butter until sugar starts to dissolve.

3. Add eggs, stirring until the mixture thickens slightly. Add flour mixture and stir until just combined; stir in toffee chips.

4. Cover bowl with plastic wrap (I press mine to the surface to avoid drying out the dough) and chill in refrigerator for two hours.

5. When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.

6. Drop dough in rounded tablespoons onto baking sheet about 2 inches apart. Bake until edges are golden and tops have just started to crack, about 10 minutes.

7. Allow to cool on baking sheet set on a cooling rack. Once cooled, transfer to an airtight container.

Tips

*I baked this batch with an Oxo “Small” Cookie Scoop – which scoops 2 teaspoons of dough, yielding a 2″-diameter cookie. I find that when I try to make larger cookies with this dough, they don’t come out as pretty, just in case presentation is important to you 😉

*Being of an impatient nature, I will usually skip the “chilling” process for cookies, but since this dough uses melted butter I decided it was important to chill. If you want to cut down the chill time you can scoop the dough onto cookie sheets first, then put them in the fridge or freezer until chilled. 

 *If you only want to bake a few, scoop extra dough into balls and put on a plate or baking sheet. Place in the freezer 20 mins, then transfer to a ziploc bag and place back into freezer. When ready to bake, preheat oven to 375F and add a couple extra minutes to the baking time. 

*If you’re feeling motivated (or have some angry feelings to resolve) smash or cut your toffee bars yourself into toffee chips (should take about 8), if not just buy the pre-smashed Heath Toffee Chips at the store

[ Adapted from Serious Eats ]

Categories
Cravings

CRAVING: Saltine Toffee Candy

This Saltine Toffee Candy recipe from Budget Bytes looks amazing. Who doesn’t like chocolate layered over chewy toffee and salted crackers? The ultimate combination for taste bud heaven.

Categories
Recipes

Chocolate Toffee Cake-Brownies

Being that I was away from home the previous weekends, traveling more than 10 miles from my bed this weekend was out of question. Packed with several close dinner outings with friends, a birthday celebration, bikes rides, a chocolate-themed baking day, a very spontaneous apartment re-model, and a night of wine, movies &  pajamas; these past few days were rich in delight and had left me beaming.

Speaking of rich, these gooey chocolate toffee cake-brownies that I made over the weekend paired with a scoop of french vanilla ice cream or a cup of coffee, qualify as a premium level richness in my dessert books. They are phenomenal little treats that really don’t even need to be paired. If you like chocolate, toffee, cake and quickness, you absolutely cannot go wrong with this dessert bliss. ..I want one, now.

Gooey Chocolate Toffee Cake-Brownies
Cake:
1 18.25 box Trader Joe’s dark chocolate cake mix
1 stick of melted butter
1 large egg
Filling/Topping:
1 8-ounce package of cream cheese, softened
2 eggs
1 teaspoon maple syrup
1 16-ounce box of confectioners’ sugar
1 stick of melted butter
1 cup of homemade toffee, broken into bits (recipe here! just skip the nuts!)
-Preheat oven to 350F. Lightly grease 13×9 cake pan. In a large bowl, combine cake mix, egg and butter with an electric mixer; mix well. (You are not using the cake recipe on back of box, only use the cake mix and ingredients I have listed; It will have dry/thicker consistency than a cake batter) Pat into bottom of prepared pan; Set aside.
-In another large bowl, beat cream cheese until smooth; add eggs and vanilla, mix until well combined. Dump confectioners’ sugar into the cream cheese mix, and mix until well combined. Reduce to a low speed, and gently pour in the melted butter. Mix well, then fold in toffee bits.
-Pour the toffee cake topping over the cake mixture and speed evenly. Bake for 40-50 minutes. As I prefer my brownies a little on the “gooey” side, I pulled my dessert from the oven before the allotted baking time requested. It left the center with a perfect “gooey” consistency, that I absolutely love! (You do not have to pull early, use a toothpick test to check your center, then you decide!)

For more yummy recipes, visit withloverachel.com

Categories
Cravings

Craving: Grilled Peach with Creme

This is honestly one of the coolest looking desserts I’ve seen in a while. What we have here is a Grilled White Peach filled with a creme fraiche and topped with a ginger-brown butter toffee sauce. (Thx FPD)

Categories
Sweets

Dunkin' Donuts: 'Toffee For Your Coffee' Donut Now Available

dunkin-donuts-toffee-for-your-coffee

In what was originally a field of 130,000 submissions, Dunkin’ Donuts asked the world to create their own donut. The winner was Jeff Hager of Hoover, Alabama, with his “Toffee for Your Coffee,” a sour cream cake donut topped with glaze and chopped Heath® Bar. This donut will be available on the chain’s menu and participating shops now through October 6th, so get out and give it a try!