Sticky Toffee Pudding

Sticky Toffee Pudding

In the UK, pudding is a synonym used to denote the dessert course of a meal. When I served this dessert after dinner last night, I think my friends were a little confused by use of the word “pudding” for what is clearly a cake. I don’t think they were disappointed after tasting it though.

Sticky Toffee Pudding 3

I first had this pudding at the Schlafly Taproom in St. Louis and fell instantly in love. I have made it on several occasions since, usually in the winter months when everyone is less concerned about butter and sugar, but it’s good any and every time.

The cake is light, spongey and lovely. It’s almost magic how the dates dissolve into the cake during the baking process and become indiscernible from the rest of the ingredients. The toffee sauce though, is the real star of the show. I like to serve this dessert in a bowl, so everyone has a nice pool of sauce to be soaked up by the cake. I’m pretty sure you can spoon a brown sugar, butter, and cream sauce over anything and it would be incredible; but it’s especially good here paired with a light cake and freshly whipped cream. Enjoy!

Sticky Toffee Pudding 2

Sticky Toffee Pudding

Recipe from Daily Candy via The Schlafly Tap Room

Ingredients:

For the pudding

  • 1 lb. dates, chopped in food processor
  • 2 cups hot water
  • 2 tsp baking soda
  • 5 oz. unsalted butter
  • 1 lb. sugar
  • 5 large eggs
  • 2 tsp baking powder
  • Pinch salt

For the sauce

  • 1 lb. dark brown sugar
  • 1 lb. butter
  • 1 tsp pure vanilla extract
  • 1 cup heavy cream

For the whipped cream

  • 1 c. heavy cream (or whatever is leftover from sauce)
  • 1 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Preparation:

  • Preheat oven to 350°.
  • Grease a 9-by-13-inch pan with butter or non-stick spray.
  • Combine dates with hot water in a saucepan and bring to a boil. Remove from heat and add baking soda. Set aside to cool.
  • In a mixing bowl, cream butter and sugar on high speed for 3 minutes.
  • With mixer on low speed, add eggs one at a time. Add vanilla, flour, baking powder, and salt.
  • When fully mixed, add the dates and their liquid.
  • Pour batter into greased pan and bake until a skewer inserted into the center comes out clean (30-45 minutes).
  • Cool on a baking rack before removing from the pan.
  • For the sauce, stir together the brown sugar, butter, and vanilla extract on low heat until blended and brown sugar has dissolved. Remove from heat.
  • Whisk heavy cream into the brown sugar-and-butter mixture.
  • To make whipped cream: pour leftover heavy cream into a bowl and add powdered sugar and vanilla. Honestly, I don’t really measure ingredients in whipped cream, it’s hard to mess up. Using a hand-mixer (or Kitchen-aid, or whisk) whip until firm peaks form.
  • Spoon warm sauce over a serving of the pudding and top with a dollop of whipped cream.

Sweet Potato Brownies

Happy National Brownie Day!

Sweet Potato Brownies 3

This yummy holiday also happens to fall right smack in the middle of final exams, so there was NO way I was going to miss celebrating this.

Sweet Potato Brownies 2

This recipe for sweet potato brownies is truly one of my favorite recipes ever. Plus, I love the blogger that was the inspiration behind it! She has a ton of wonderful recipes, many of which I’ve tried, many of which are on my “to bake” list.

Since my obsession with healthy remakes of classic indulgences began, I really don’t enjoy the originals as much anymore. With sweet potato, dates, brown rice flour, almond meal, and raw cocoa, these brownies are not only insanely good for you, they taste absolutely incredible. There is so much nutritional goodness in these treats!

Sweet Potato Brownies 4

Please enjoy the holiday with these brownies! You’ll feel happy, indulged, and amazing.

Sweet Potato Brownies

Recipe adapted from Deliciously Ella 

Ingredients:

  • 2 medium to large sweet potatoes
  • 2/3 cup of ground almonds
  • 1/2 cup of buckwheat or brown rice flour
  • 14 medjool dates (no sugar added)
  • 5 tablespoons of raw cacao powder (unsweetened)
  • 3 tablespoons of pure maple syrup
  • Flaked sea salt to sprinkle on top
  • 1/2 cup semi or bittersweet chocolate chips (optional, though not, in my opinion)

Preparation:

If you haven’t cooked your sweet potatoes, obviously do that first. You can peel and steam them, or, do as I do, and throw them in the oven unpeeled at 400 for 45 minutes and scoop out the roasted potato and discard the skin.

For the brownies, set your oven to 350 degrees.

To a food processor, add the cooked sweet potato and the dates. Blend together until combined fully. This mix alone is truly delicious and can probably be made into breads, cookies, muffins … everything.

In a large bowl, combine the sweet potato-date mixture with the remaining ingredients.

Fold in the chocolate chips until combined. Note: if you cooked your potatoes right before making the brownies and your batter is warm as a result, you will need to chill it first so the chocolate chips don’t melt.

Line an 8×8 baking tin with parchment paper and spread the brownie batter evenly. Sprinkle salt over the top for a little extra pizazz. Bake for 20 minutes, until a toothpick comes out dry when inserted. Remove from oven and let cool for AT LEAST 10 minutes. This step is very important so the brownies can properly set up.

At this point, I like to cut myself a brownie to eat because, well, who could possibly resist a warm brownie? But then, I place the brownies in the fridge to chill so they cut more easily. This is especially important if you use chocolate chips because they will be very ooey gooey 🙂

Sweet Potato Brownies

Just look at that flaked Himalayan salt …

Sweet Potato Brownies 5

Pack up and place in fridge for a healthy dessert anytime you want.

Peach Crisp

Peach Crisp 2

As was said in James and the Giant Peach: [when cooking with peaches], “marvelous things will happen!”

I love Ree Drummond. She has some pretty great recipes and this Peach Crisp is one of my absolute favorites. It’s silly how easy this crisp is to make and even sillier how delicious it is. Ladle some hot peach crisp into a bowl, pour the cold maple cream sauce over top and then ask someone to pinch you because you’ll be seriously concerned that you’re dreaming. Then maybe take a straight shot of the cream sauce and call it a day.

Peach Crisp with Maple Cream Sauce

Recipe from The Pioneer Woman 

Ingredients:

  • 5 to 6 whole fresh peaches from Eckerts!
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 stick butter (1/2 cup)
  • 1/2 whole lemon
  • 7 tbsp real maple syrup, divided
  • 1-1/2 cup whipping cream
  • 3 tbsp light corn syrup

Preparation:

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Peach Crisp 3

I savored this crisp with my family over several cups of lovely Teavana Earl Grey Vanilla Creme tea 🙂

Earl Grey Vanilla Creme Tea

 

Oh, aaaand I may have Snapchatted the crisp bubbling …

gifboom peach

 

Pumpkin Scones

Scones filter

My brother and I dedicated a good portion of this summer to the Harry Potter movie series. We called it our “Summer of Potter Festival,” and set out to watch every movie in the series over the course of about a month. When I’m having a dedicated movie night, I love to have relevant treats to snack on while I’m watching. So we drank a lot of British tea and ate a lot of popcorn and pumpkin scones.

We knew the festival would end eventually, but it was still sad when the day finally came. That doesn’t mean I can’t keep eating pumpkin scones though, right?

This recipe is from one of my favorite baking blogs and makes for totally scrumptious scones. My one deviation from the recipe was sprinkling the pecans on top at the end, rather than baking them into the scones. There’s just something I don’t like about nuts inside of baked goods … I need that crunch!

Pumpkin Scones with Brown Butter Glaze

Recipe from Joy the Baker 

Ingredients:

  • 3 cups all-purpose flour
  • 2/3 cup packed light brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 1/2 sticks (3/4 cup, 6 ounces) unsalted butter, cold and cut into small cubes
  • 1 cup buttermilk, cold
  • 1 cup pumpkin puree
  • 1 tablespoon pure vanilla extract
  • 1/2 cup coarsely chopped pecans

For the Glaze:

  • 4 tablespoons unsalted butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons whole milk

Preparation:

Place rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and all of the spices.  Add the cold butter to the dry ingredients and toss to coat.  Using your fingers or a pastry cutter, break the butter down into the dry ingredients.  Work quickly so that the butter remains cold.  Some of the butter will be the size of oat flakes, others will be the size of small peas.

In a small bowl, whisk together buttermilk, pumpkin puree, and vanilla extract.

Add the wet ingredients, all at once to the dry ingredients.  Stir together until almost thoroughly combined.  Add pecans and stir until no dry flour bits remain.  Using a large ice cream scoop, scoop scones dough by the 1/2-cupful onto the prepared baking sheet.  Leave about 2-inches of space between each scone.

Bake for 18 to 20 minutes or until browned slightly with dry tops.  You can insert a toothpick into the center of a scone to test for doneness.

Allow to cool completely before glazing.

To make the glaze, in a small saucepan melt butter over medium-low heat.  The butter will begin to crackle and pop.  After the crackling subsides a bit, the butter will begin to brown.  Continue to cook until the butter smells nutty and the butter solids begin to brown.  Immediately remove from the heat and transfer to a small bowl.

In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 2 tablespoons of milk.  Whisk together and add more milk as necessary until your desired consistency is reached.

Generously drizzle scones with glaze.  These scones are best served within 2 days of of baking.

Note: Joy mentions this recipe makes about 12 scones, but I must have made mine quite a bit smaller because I got upwards of 2 dozen small scones. They were the perfect size in my opinion. That is, you don’t feel badly about scarfing 2 or 3 at once. I also agree with Joy that the scones are best within 2 days. They were still ok after that, but became oddly soft which I didn’t love.

Orange, Olive Oil and Chocolate Cake

Last week I was on vacation in Naples, Florida.

Sun, sand, copious amounts of seafood, and lots of cooking.

Every year we buy or make a key lime pie and have it for dessert at least twice during the week. Not being a huge fan of key lime pie myself (gasp!), I wanted to do something different this year. A dessert with a primary ingredient of sweetened condensed milk just doesn’t impress me. Go ahead, you can call me a snob.

I wanted to make something this year that really celebrated one of Florida’s greatest assets – the orange. So I did some research and found an incredible Olive Oil Orange cake recipe. The blogger I borrowed it from had just returned from a trip to Naples, Italy, and was inspired by the citrus fruit there as well. This cake uses an entire orange, rind and all, so it seemed a perfect match for my intentions.  I also really love olive oil in desserts. In fact, I started swapping out butter for olive oil in many of my cookies and cakes long before I realized other people were doing it too!

This recipe is really quite simple, just a bit time consuming in the beginning, but absolutely worth the extra effort. I halved the cake recipe, as there were only 5 of us and we were leaving very soon, so the recipe below will actually make a cake twice the size of mine. I did not, however, halve the frosting recipe. One of the best decisions I’ve made in a long time …

Totally beautiful and delicious dessert. Please let me know how you like it when (not if) you make it. 🙂

I realize the picture quality isn’t the best, but still, how good does that ganache look cascading down the sides of the orange cake?

Orange-Olive Oil and Chocolate Cake, with flaked salt
Makes one 8 x 3-inch round cake
Recipe courtesy of Desserts for Breakfast

For cake:

  • 2 medium-sized oranges
  • 2 1/3 cups (467 gr) sugar
  • 2 1/2 cups (350 gr) flour
  • 2 tspn baking powder
  • 1 tspn baking soda
  • 1 tspn salt
  • 1 tspn vanilla extract
  • 2 tspn orange blossom water
  • 4 eggs, at room temperature
  • 6 Tbspn extra virgin olive oil
  • 1 Tbspn fresh orange juice

For frosting:

  • 5 oz (142 gr) unsweetened chocolate
  • 8 Tbspn butter
  • 1 cup + 1 Tbspn (215 gr) sugar
  • 1 cup heavy cream
  • 1 tspn vanilla extract
  • flaked finishing salt
  1. Make the cake. In a pot, bring 6 cups of water to a boil.
  2. Trim 1/2-inch from the tops and bottoms of each orange. Once the water is at a boil, submerge the oranges and cook briefly, about 1 minute. Drain the oranges, discard the water, and repeat the boiling, cooking, and draining two more times.
  3. Combine the blanched oranges, 1 cup (200 gr) sugar, and 4 cups water over medium heat. Cook for about 30 minutes while stirring frequently until the sugar dissolves and the orange rinds are fork-tender. Let cool until room temperature.
  4. Drain the oranges and remove the seeds. Reserving the cooking liquid for glaze.
  5. Preheat the oven to 350 degrees F. Grease and flour a 8 x 3-inch cake pan and set aside.
  6. In a bowl, mix to combine the flour, baking powder, baking soda, and salt.
  7. In a food processor, blend the cooked oranges (including rind) until a chunky puree.
  8. Add the remaining sugar, eggs, vanilla extract, 1 tspn orange blossom water, and flour mixture. Process for 2 minutes until well-incorporated.
  9. Gradually drizzle in the olive oil and process until incorporated.
  10. Pour the batter into the prepared cake pan. Bake for 40 – 45 minutes, until a toothpick inserted into the center of the cake comes out cleanly. Remove from the oven and let cool on a wire rack.
  11. Meanwhile, mix to combine 2 Tbspn of cooking liquid, 1 tspn orange blossom water, and orange juice.  Remove the cake from the pan. Poke the top of the cake all over with a skewer or fork and brush the liquid on the cake.  Let cool completely on a wire rack.
  12. Make the frosting. Chop the chocolate and butter and set aside.
  13. In a saucepan, bring the sugar and heavy cream to a boil over medium heat. Reduce the heat to low and simmer for 6 minutes. Do not let the saucepan overflow.
  14. Remove from heat and stir in the chocolate and butter until melted.
  15. Stir in the vanilla extract. Let the frosting cool completely, whisking occasionally during cooling. Once completely cool at room temperature, the frosting will be spreadable.
  16. Sprinkle the frosted cake with finishing salt.