Sticky Toffee Pudding

Ingredients:
For the cake:
1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
1/2 cup water
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature


For the toffee sauce:
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Directions:
For the cake:
Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and flour; set aside. (I used 7 but 3 of my ramekins were slightly larger)
Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
Place salt and flour in a medium bowl, whisk to combine, and set aside. Bring a medium pot of water to a simmer over high heat for a water bath.
Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
Add vanilla extract, then beat in eggs one at a time, just until incorporated. Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (don’t overmix).
Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all). Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Meanwhile, prepare the toffee sauce.

For the toffee sauce:
Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.

To Serve:
When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature. Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.

Malted Blondies

Ingredients:
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons malted milk powder
14 Tablespoons unsalted butter, softened, cut into 1-inch cubes
1 3/4 cups firmly packed dark brown sugar
2 large eggs
2 teaspoons pure vanilla
1 cup malted milk balls (like whoppers) coarsely chopped in a food processor
1 cup semisweet, milk chocolate or white chocolate chips

Directions:
Preheat oven to 350 degrees F. Butter bottom and sides of a 9-by-13-inch baking pan. In a medium bowl, whisk flour, baking powder, salt, and malted milk powder together. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined. Add the flour mixture in two batches and beat until just combined. Add the malted milk balls, semi sweet, milk chocolate or white chocolate chips and beat until just combined, about 10 seconds. The mixture will be thick.Turn the mixture out into the prepared pan and use an offset spatula to spread it evenly. Bake in the center of the oven for 20-25 minutes, or until a toothpick inserted into the center of the blondie comes out fairly clean. I like mine on the gooier side so I start checking them a bit earlier than 20 minutes and pull them out when there is a little bit of the batter still stuck to the toothpick.Once the blondies are done transfer to a wire wrack and let cool for 20 minutes. Cut them into squares and serve with ice cream.

Gingerbread Cake With Cream Sauce

Ingredients:
1 cup sugar
1/2 cup butter, softened
2 cups flour
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp saltMix until crumbly.
Reserve 1/2 cup of the above mixture for the streusel topping.
To this, add 1/2 cup chopped pecans, if desired.
To the remainder, mix in
1 tsp baking soda
1 cup buttermilk
1/2 cup molasses
2 eggs

Directions:
Pour batter into a well-greased 13x9 baking pan. sprinkle with the reserved streusel topping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don't overbake. Let cool slightly, and serve warm with Cream Sauce.Cream Sauce1 cup sugar1 cup heavy cream1/2 cup butterdash gingerCombine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.

Blueberry Cheesecake Pie

Ingredients:
Crumb Crust:
9 large rectangular graham crackers (around 1 1/2 cups), crushed
2 tablespoons sugar
6 tablespoons melted butter

For the cheese custard:
8 oz. cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
2 eggs
Freshly grated zest from 1 lemon

For the berries:
2 cups blueberries, rinsed
½ cup water
1/3 cup sugar
1 ½ tablespoons cornstarch mixed with 2 tablespoons cold water

Directions:
Preheat the oven to 325 degrees. In a small bowl, combine the crushed graham crackers, sugar and butter. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes, until very lightly browned and set. Let the crust cool completely before filling. Leave the oven on.
Meanwhile make the cheese custard: in a medium bowl, combine the cream cheese, sugar, and vanilla and beat until thoroughly mixed and smooth. Add the eggs and beat well. Stir in the lemon zest. Pour into the cooled shell and bake until just set, 25-30 minutes. Remove from the oven and let cool completely.
While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until tepid.
Spoon the berries over the custard. Chill for at least one hour before serving.

Decadent Strawberry Cheesecake

Ingredients:
For the strawberry puree:
10 oz. frozen strawberries, thawed
2 tbsp. sugar
2 tsp. freshly squeezed lemon juice

For the almond crust:
2 cups whole raw almonds
3 tbsp. sugar
¼ tsp. salt
4 tbsp. unsalted butter, at room temperature

For the cheesecake filling:
16 oz. cream cheese, at room temperature
1 cup sugar
3 large eggs, at room temperature
1½ tsp. vanilla extract
¼ tsp. salt
12 oz. sour cream, at room temperature
2/3 cup strawberry puree

For the ganache:
4 oz. bittersweet chocolate, finely chopped
4½ oz. heavy cream
½ of 1 large egg, beaten

Directions:
To prepare the strawberry puree, set the thawed strawberries in a fine strainer set over a bowl to collect the excess juices. Press down on the berries to extract as much juice as possible. You should have about 4-6 oz. of juice. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Mix in the sugar and stir to dissolve. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth. *(To use fresh strawberries, hull and slice the berries. Toss the berries with the 2 tablespoons of sugar and set in the strainer placed over a bowl. Let sit for 1-2 hours to extract the juices. Press down on the berries to extract as much juice as possible. Transfer the juice to a small sauce pan over medium-high heat and simmer to reduce to about 2 oz. Blend in the lemon juice and the reserved solids. Transfer the mixture to a blender or food processor and puree until smooth.)

To prepare the almond crust, preheat the oven to 400˚F. Place the almonds, sugar and salt in the bowl of a food processor. Pulse until the nuts are finely ground. Add in the butter and pulse until the mixture is evenly combined. Transfer the mixture to a 9-inch springform pan and press into a uniform layer over the bottom and 2 inches up the sides of the pan. Bake for 15 minutes, or until deep golden brown. Set aside to cool.

Reduce the oven temperature to 350˚ F. To make the cheesecake filling, combine the cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 3 minutes, until smooth. Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and salt. Mix in the sour cream until well incorporated. Blend in the strawberry puree.

Wrap the outside of the springform pan tightly in a double layer of aluminum foil. Pour the batter into the crust. Place the springform in a larger pan with a water bath. Bake for 55 minutes.

Remove the cheesecake from the oven but maintain the oven temperature. To make the ganache, place the chocolate in a small bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chopped chocolate and let stand 1-2 minutes. Whisk until smooth. Whisk in the egg. Spread the ganache mixture over the still hot cheesecake, being careful not to pour it all in one place (the cheesecake is still delicate). Smooth the top with an offset spatula if necessary. Bake 12-15 minutes, until the ganache is set around the edges.

Remove from the oven and transfer to a wire cooling rack. Cover with a large bowl inverted over the top to help cool slowly. When it comes to room temperature, transfer to the refrigerator. Chill at least 8 hours before unmolding from the springform (and be sure the ganache is completely set before covering with plastic wrap). Transfer to a serving platter. Slice with a thin knife run under hot water and wiped dry between slices. Serve.

Yum Yum Rum Cake

Ingredients:
1 box yellow cake mix
1/2 cup pecans, chopped
1 small package vanilla pudding mix
1/2 cup rum (not extract!) --I get this from my co-workers
1/2 cup vegetable oil
4 eggs
1/4 cup water

Directions:
Preheat oven to 325 degrees. Grease bundt pan and sprinkle with pecans; set aside. Mix all ingredients except the eggs in a large bowl on medium speed; then add the eggs one at a time until incorporated. Pour batter into the bundt pan. Bake for one hour or until the cake is golden brown and a toothpick comes out clean.
Yum Yum Sauce:1/4 cup rum (again, NOT extract!)1 cup sugar1 stick butter1/4 cup water
In a small sauce pan, melt the butter and sugar over medium heat; add the water and stir until you have a smooth liquid. Remove from heat and add the rum. Spoon over cake while still hot in the pan.*I like to take a toothpick and poke holes all over the top of the cake, that way the glaze soaks in better.Invert the cake onto a serving platter, cover with plastic wrap and store at least 4 hours or overnight before serving.

Brownie Pudding

Ingredients:
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean

Vanilla ice cream, for serving

Directions:
Preheat the oven to 325 degrees. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Individual Orange and Chocolate Cheesecakes

Ingredients:

1/3 cup finely crushed chocolate wafers

2 tablespoons butter, melted

1/4 cup ricotta cheese

2 ounces cream cheese

1/4 cup sugar, plus 2 tablespoons

1 orange, zested

1 egg

Butter, for greasing

Special equipment: mini muffin tin

Directions:
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter.

Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.

In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg.

Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture.

Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar.

Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Lovely Lemon Bars

Ingredients:

Lemon Bars Crust:

1 cup butter

1 3/4 cup flour

2/3 cup confectioner's sugar (plus more for dusting)

Topping:

1 1/2 cup plain sugar

1/4 cup flour

1 tsp baking powder

4 eggs, slightly beaten

1/2 cup lemon juice

Directions:

Preheat oven to 350 degreesGrease and flour a 9 X 13 pan

To make crust:
In a medium bowl, whisk together flour and confectioner's sugar
Cut in butter until combined and crumbly.
Press mixture into bottom of pan.
Bake for 20 minutes or until golden.

To make topping:
While crust is baking, prepare topping.
In a larger bowl, add sugar, flour, and baking powder.
Then add slightly beaten eggs and lemon juice.
Mix well and pour on top of warm baked crust.
Bake for 20-25 minutes.
When cool, dust with confectioner's sugar and refrigerate. Cut into bars and enjoy them cold!

Nutella Brownies

Ingredients:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/3 cup bittersweet chocolate, (2 ounces) coarsely chopped
1/2 cup unsweetened cocoa powder, sifted
1/4 tsp baking powder
1/4 tsp table salt
1/3 cup canola oil
2 large eggs
1/2 tsp hazelnut extract
1/4-1/3 cup of Nutella

Directions:
Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-inch round cake or pie pan. In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, and salt. Add in the chocolate chunks. Whisk until blended.In a separate bowl, mix together the oil, eggs, and extract with a fork until just blended. Pour the liquid over the flour mixture and mix with a rubber spatula until just blended. The batter will be kind of dry, don’t worry. Add in the nutella and stir until combined. Scrape the mixture in to the pan and spread evenly. You might have to press the mixture in to the sides if you are having trouble spreading with a spatula.Bake for 25 minutes or until a toothpick or cake tester inserted in to the center comes out with only a few gooey pieces clinging to it. Transfer the baking dish to a cooling rack and let cool. Cut into wedges, squares, or just eat from the pan:)

Strawberry Shortcake

Ingredients:

4 cups strawberries, hulled and sliced
1/4 cup sugar
Topping:
1 cup heavy cream
1/2 teaspoon vanilla extract
1 tablespoon sugar, or to taste
6 baked 2-inch Cream Biscuits (recipe below)
Powdered sugar (optional)

Directions:
1. In a medium bowl, combine the strawberries and sugar.
2. Remove 1 cup of the strawberry mixture, and purée it in a blender or food processor. Return the purée to the rest of the strawberries; stir. Set aside at least 15 minutes.
3. In a standing mixer with the whisk attachment, whip together the cream, vanilla and sugar until it starts to form soft peaks.
4. Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other biscuit half, and dust it with powdered sugar.

Cream Biscuits
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 teaspoons sugar (optional)
2 teaspoons baking powder
6 tablespoons (3/4 stick) cold butter, cut into small pieces
3/4 cup heavy cream

1. Preheat the oven to 400 degrees F.
2. In a large bowl, combine the flour, salt, sugar (if using) and baking powder.
3. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small peas.
4. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
5. Cut six 2-inch circles or squares out of the dough. Reroll the scraps, if necessary.
6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.
7. Bake for 17 minutes or until golden and done.

Lemon Yogurt Cake With Lemon Curd

Ingredients:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Directions:
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

German Chocolate Cake

Ingredients:
Cake:
2 ounces semi-sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
6 T water
2 sticks unsalted butter, at room temp
1 1/4 C + 1/4 C sugar
4 large eggs, separated
2 C flour
1 t baking soda
1 t baking powder
1/2 t salt
1 C buttermilk, at room temp
1 t vanilla extract

Filling:
1 C evaporated milk
1 C sugar
3 beaten egg yolks
1 stick butter
1 t vanilla extract
1 C pecans, toasted and coarsely chopped
1 1/3 C coconut, toasted

Directions:
Preheat oven to 350
Butter or spray baking pan (9x13 or 2 9" rounds)
Melt both chocolates together with the 6 T water in the microwave. Stir until smooth, then set aside until room temp.
In a mixer, beat the butter, and 1 1/4 C sugar until light and fluffy, about 5 mins. Beat in the melted chocolate, then the egg yolks 1 at a time.
Sift together the flour, baking powder, soda and salt.
Mix in half of the dry ingredients into mixer, then the buttermilk and vanilla, then the rest of the dry ingredients.
In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the 1/4 C sugar until stiff.
Fold about 1/3 of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg whites visisible.
Pour the batter into the prepared cake pans, smooth the tops and back for about 45 mins or until a toothpick comes out clean. Cool cake completely.

Mix together the evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan. Heat the mixture and cook, stirring constantly until the it begins to thicken and coats the spoon (170 degrees). Mix in the pecans and coconut. Cool to room temperature (it will thicken).

Makes enough frosting to generously cover a 9x13 cake or 2 on top of each round.

Andes Mint Brownie Trifle

Ingredients:
1 pkg Andes Mint Chips
2 pkg instant vanilla pudding
1 16 oz tub cool whip
2 C milk
1 brownie mix (13x9)
1 t peppermint extract

Directions:
Prepare brownies following the cake-like recipe and add the peppermint extract to the batter. Bake according to box directions. Cool and cut into small squares.

In a large bowl, mix pudding and milk with hand mixer. Mix in cool whip until incorporated.

Layer dessert in a trifle dish:
1/2 brownies
1/2 pudding mix
1/2 mint chips
then final layer.

Keep refrigerated.