Sticky Toffee Pudding Bundt Cake

 

Such a delicious take on Sticky Toffee Pudding! We are obsessed!

 

Source: Bon Appetite

 

2 cups flour

1 ½ cups dark brown sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp kosher salt

1 cup butter, cut into pieces, room temp

1 cup sour cream

1 tsp vanilla

3 eggs

6 oz Medjool dates, chopped

 

Sauce:

¾ cup dark brown sugar

½ cup butter

1 tsp vanilla

¾ cup sour cream

1 ½ tsp sea salt

 

 

 

Preheat oven to 350 degrees. Coat Bundt pan with Baker’s Joy baking spray.

 

Beat brown sugar, baking powder, cinnamon, salt, baking soda and flour in mixer until mixed. Add butter and beat on medium until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat until batter is thick and smooth, about 1 minute. Add eggs one at a time. Add dates, beat until incorporated.

 

Pour batter into prepared pan, bake 50 minutes or until cake tester comes out clean. Let cool at least 20 minutes and turn out of pan.

 

Sauce:

Melt brown sugar and butter in a small saucepan over medium heat, whisking constantly until mixture is thick and smooth and brown sugar is dissolved, 4-6 minutes. Remove pot from heat and whisk in vanilla, sour cream, and salt until smooth. Drizzle over cake.

Amy's Chocolate Cake

 

 

This is the best chocolate cake ever. The end.

 

Source: Amy Poulton

 

1 ¾ cups boiling water

6 oz semisweet chocolate

1 cup cocoa powder

2 cups flour

2 tsp baking soda

¼ tsp salt

1 ¼ cup butter

1 ¾ cups dark brown sugar

4 eggs

2 tsp vanilla

 

Frosting

1 ¼ plus 2 Tbsp butter

4 ½ cups powdered sugar

1 cup cocoa powder

2 tsp vanilla

¼ cup plus 2 Tbsp milk

 

 

 

Preheat oven to 350 degrees. Line two 9-inch cake pans with parchment paper, spray with cooking oil.

 

Pour boiling water over chocolate, add cocoa powder and stir until smooth. Set aside to cool.

 

Cream the butter and brown sugar, Add eggs, one at a time. Add vanilla.

 

Add dry ingredients and half of the chocolate mixture to egg mixture, beat for 1-2 minutes. Add remaining chocolate mixture.

 

Pour batter into pans and bake 25-30 minutes, until a cake tester inserted into the middle comes out clean with a few moist crumbs attached.

 

Cool for 15 minutes. Remove from pans.

 

Frosting:

Cream butter with mixer. Add powdered sugar and cocoa, a little at a time. Mix in vanilla. Add milk and beat until smooth.

 

For Bundt cake:  Spray Bundt pan with Baker’s Joy baking spray, bake at 350 degrees for 60 min.

Taco Soup

 

Source: Tami Richardson

 

1 lb ground beef

½ yellow onion, chopped

2 Tbsp taco seasoning

½ tsp cumin

2 cans mild Rotel tomatoes

2 cans kidney beans, drained

1 can corn

3 cups beef broth

 

In Dutch Oven or stock pot brown beef and onions. Add taco seasoning and cumin, cook for a minute or two. Add remaining ingredients, simmer for 10 minutes.

 

Top with sour cream, cheese, avocado, chips, etc.

 

 

Poppyseed Muffins

Source: yourcupofcake.com

 

3 cups flour

1 cup sugar

2 Tbsp. poppy seeds

1 Tbs. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ cup sour cream

1 tsp. vanilla

2 tsp. almond extract

2 eggs room temp

½ cup butter

 

Glaze:

½ cup powdered sugar

2 Tbs. milk

½ tsp. almond d extract

 

Preheat oven to 400°. Whisk together dry ingredients. In separate bowl, whick to combine wet ingredients. Combine with dry ingredients and stir just to combine. Scoop into lined muffin tin. TURN DOWN oven temp to 375°. Bake for 18-22 min, until toothpick inserted comes out clean.

 

Whisk together glaze ingredients. Brush onto hot muffins.

 

Hearty Peach Crisp

Source: Ellingsons

4 cups peaches

2 cups flour

6 cups oats

2 tsp. cinnamon

1 1/2 tsp. salt

3/4 cup melted butter

1 cup honey 

 

Preheat oven to 375°. Place desired amount of peaches or other fruit in bottom of 9x13 pan. Combine remaining ingredients and spread evenly over fruit. Bake for 20 minutes.

 

*This peach crisp is heavy and hearty on the topping. Use more fruit if desired.

Tony Caputo's Sea Salt Chocolate Chip Cookies

1 1/4 cups butter, softened
1 1/3 cups brown sugar
1 cup plus 2 Tbsp white sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 3/4 cake flour
1 3/4 cup bread flour
2 large eggs
2 tsp vanilla extract
16 oz high quality semi sweet chocolate
fleur de sel, or coarse sea salt


In mixer bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5 minutes until batter turns a pale brown. Scrape the sides and bottom of the bowl.

In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Mix in both flours until barely fixed in. Do not over mix. Mix in chocolate until barely mixed throughout.

Scoop into .25 lb. balls, place on parchment lined tray.

Refrigerate cookie dough overnight or up to 6 days.

Preheat oven to 350° before baking.

Place 4-5 cookies on baking sheet. Bake the cookies for 9 minutes then rotate and bake other 8 minutes, until tops or golden.

*These are special occasion cookies, not everyday. They are ridiculously delicious! We used all purpose flour instead of bread flour (did use the cake flour called for) and they still turned out great. We used Guittard semisweet chocolate and it was great.

Herbed Orzo with Feta

source: Ina Garten

Salt and pepper
1/2 cup good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup lemon juice (3 lemons)
1 cup thin sliced scallion (green onion) green and white parts
1 cup small diced red onion
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 cup diced cucumber
3/4 cup crumbled feta cheese

Boil pasta in large pot of water with 1 tsp salt and splash of olive oil. Add the orzo and simmer for 8-9 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature for serving.

*We discovered this recipe while searching for menu ideas for Kaitlyn's 20th birthday. It was a big hit! One of our all-time favorites now.