Tag Archives: calories

sticky and sweet!!

With the holidays in full effect, it’s time to celebrate all things sweet!
Tonight we are heading off to a holiday party and I’ll be the bearer of good gifts, sticky toffee pudding.
This recipe takes a little time to make, about an hour and a half + tons of butter and plenty of boozy goodness [to add to the holiday cheer], but believe me its worth the calories [and heck it’s the holidays]!
I’m including the full recipe since baking is a science and you should stick to the steps to get it right. I highly recommend trying this dessert, it’s sticky, dense, buttery and sweet! It’s guaranteed to leave the partygoers cheering for more!

Ingredients
For the ‘pudding’:
2 cups medjool dates [pits removed]
3/4 cup spiced rum
3/4 cup water
1 tsp vanilla extract
3.5 cups flour
1 tbls baking powder
1/2 tsp cinnamon
Pinch salt
2 cups light brown sugar [lightly packed]
1 stick butter [at room temp]
3 extra large eggs

For toffee sauce:
3 sticks butter
1 1/2 cups light brown sugar
1/2 cup cognac
1/4 cup water

Preheat oven to 350*.
Butter a 9×13 baking dish.
To make the ‘pudding’:
Combine dates, rum and 3/4 cup water in a saucepan. Bring to a boil, reduce to a simmer and simmer for five to seven minutes. Remove from heat and add the vanilla extract. Let liquid cool, and then purée in a food processor. Set aside
While the purée is cooling, sift the flour, baking powder, cinnamon and salt.
Combine the brown sugar and butter in a standing mixer on medium-high. Beat until combined. Next, beat eggs in one at a time. Then carefully mix in the flour mixture in thirds on low speed. Lastly, stir in the cooled purée.
Pour batter into the baking dish and bake in the oven for 35-45 minutes [cake tester should be clean].
For the toffee sauce:
Make this while the ‘pudding’ is baking. Combine the butter, sugar, cognac and 1/4 cup water in a saucepan. Bring the mixture to a simmer, whisking consistently. Cook until it thickens to a slightly saucy consistency, roughly 15 minutes.
For the finale, Remove the pudding and let cool for ten minutes. Using a skewer poke holes in the pudding about every inch or so [go crazy].
Pour half of the sauce over the cake and let it soak in for at least 20 minutes.
When serving [should be warm], drizzle some more sauce and finish with a nice dollop of freshly made whipped cream!

at a low simmer…
-R

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here’s to satisfying that sweet tooth!

As a special after-dinner treat, I thought why waste those calories on a piece of cake or a crumbly cookie… instead why not just delve into the seductive and lethal world of a martini!
This isn’t just an ordinary martini though, rather a rich and silky concoction that with each sip offered the ability to breakdown those barriers and be a little naughty…
Godiva chocolate liqueur, hazlenut liqueur, creme de cacao and vodka all go into a shaker with just a bit of ice. Really go at it and whip that drink up in there, and what pours out… a frothy, velvety smooth little devil! To top off, some simple shavings of dark chocolate…
Sipped slowly, but enjoyed fully this sexy little libation should come with a warning label…

***instead of the chocolate shavings, you can play around and rim the glass with some chopped hazelnuts and sugar***

at a low simmer…
-R

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