Saturday, June 20, 2009

Easy Sticky Toffee Pudding

I watched Negella and she made Sticky Toffee Pudding. It looked very easy to make so I went looking for a recipe and came across this on on Paris Pastry blog. We really enjoyed the pudding.
After a couple days the sauce does get absorbed into the cake so we added Devon Cream and it was very good with that as well. You could even make a caramel sauce to serve with it.

Easy Sticky Toffee Pudding

Cake Ingredients:

1/2 cup dark brown sugar( used brown sugar)
1 1/4 cup self raising flour
1/2 cup milk ( used 2%)
1 egg
1 tsp. vanilla extract
1/4 butter, melted
1 to 1 1/2 cups chopped dates

Sauce Ingredients:

1 cup dark brown sugar (used brown sugar)
2 tbsp cut up butter
2 cups boiling water


Preheat oven to 375º. Butter a casserole baking dish.

In medium bowl combine brown sugar and flour.

In a large measuring cup add milk add egg and beat to combine, add vanilla and melted butter. Take this mixture and pour over flour; stir this until combined.

Fold in the dates, then pour this mixture into baking dish.

Sprinkle the second cup of brown sugar onto the top of the cake. Take the butter and dot on top of the sugar.

Pour the boiling water over the top of the mixture.

Bake for 45 to 50 minutes.

I really like the pudding warm. Serve with Devon Cream, whipped cream, ice cream, your own caramel sauce.

Tuesday, June 16, 2009

The Chewy Chocolate Chip Cookie

We have been looking for a chewy chocolate chip cookie for a long time. This one actually stays chewy. Most cookies I find after a couple days become firm. The recipe comes from Elton Brown. It is called The Chewy . Loved this recipe. You do have to do each step to achieve the cookie you wish to have.

The Chewy Chocolate Chip Cookie


1 cup butter, softened
2 1/4 cup unbleached flour
1 tsp. salt
1 tsp. baking soda
1/4 cup sugar
1 1/4 cup brown sugar
1 egg
1 egg yolk
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 cups semi-sweet chocolate chips


Preheat oven to 375º.

Melt the butter in a heavy-bottom medium saucepan over low heat.
Combine the flour, salt, baking soda and whisk together, set aside.

Take the melted butter and pour into your mixing bowl.
Add the sugar and brown sugar, cream this mixture at medium speed.
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
Slowly add the flour mixture until thoroughly combined.
Stir in the chocolate chips.

Chill the dough in frig for about 1 hour in bowl.
Use your #20 ice cream scoop and place the batter onto prepared baking sheets.
Bake for 14 minutes or until golden brown.
Cool completely and store in an airtight container.

Makes about 2 1/2 dozen.

Monday, June 15, 2009

S'More Bars

S'more Bars are an interesting combination. I found this recipe at Nosh and Tell. They looked so good.
S'more Bars


3/4 cup of butter, softened
1/2 cup brown sugar
1 cup sugar
2 large eggs
2 tsp vanilla extract
2 2/3 cup all purpose flour (next time 1 1/2 cups)
2 cups graham cracker crumbs(next time 2 1/2 cups)
2 tsp baking powder
1/2 tsp salt
3 giant sized milk chocolate bars (Jersey Milk Bar)(next time milk chocolate chips 2 cups)
1 7.5 oz jar of marshmallow fluff (use two jars)


Preheat oven to 350º.
Grease a 9 X 13" baking dish.
In your mixture cream butter and sugars together until light and smooth. Add eggs one at a time and vanilla.
In a medium bowl combine flour, graham cracker crumbs, baking powder and salt. Whisk this together.
Add the flour mixture to the butter slowly until just mixed.
Divide the mixture in two.
Place half the mixture in bottom of baking dish and pat down.
Place the bars side by side on top of this.
Then spread the marshmallow fluff over the chocolate bars.
Crumble the rest of the batter mixture over the marshmallow fluff.

Bake for 30 to 40 minutes until golden brown. Let cool before cutting into bars.


Related Posts with Thumbnails