Sticky Toffee Pudding With Candied Dates

                   Sticky Toffee Mug Cakes with Candied Dates
A craving for sticky toffee pudding can be quickly satisfied with these warm, saucy mug cakes “baked” in the microwave. Crème fraîche provides a cool, creamy contrast, while quick candied dates lend their salty-sweet chew. It’s the perfect dessert to cozy up on the couch with on movie night.
Ingredients:
Toffee Sauce
1/4 cup (60 mL) salted butter
1/3 cup (80 mL) heavy cream
1/2 cup (125 mL) dark brown sugar
2 tsp (10 mL) pure vanilla extract
2 tbsp (30 mL) Scotch or Irish whiskey (optional)

Cake
1/4 cup (60 mL) water
1/4 cup (60 mL) chopped Medjool dates
1/4 tsp (1 mL) baking soda
2 tbsp (30 mL) salted butter, diced
3 tbsp (45 mL) dark brown sugar
1 tsp (5 mL) pure vanilla extract
1 large egg yolk
1/2 tsp (2 mL) finely grated lemon zest
1/4 cup + 2 tbsp (60 + 30 mL) all-purpose flour
1/4 tsp (1 mL) baking powder
1/4 tsp (1 mL) sea salt
2 tbsp (30 mL) crème fraîche

Candied Dates
2 Medjool dates, pitted, torn into small pieces
1 tbsp (15 mL) salted butter Flaky sea salt

Directions:
For the toffee sauce, heat butter in a medium microwave-safe bowl for 30 seconds on high. Stir and microwave again until melted, if needed. Whisk in cream, brown sugar and vanilla. Microwave for 30 seconds on high. Whisk again and microwave for 30 more seconds. Microwave for another 15 seconds, or until sauce is thick enough to coat the back of a spoon, whisk and set aside. Stir in whiskey, if using.

For the cakes, lightly butter two 12-oz microwave-safe mugs. Set aside.

Place water in a medium, microwave-safe bowl and microwave on high for 1 minute. Stir in dates, baking soda and butter. Cover and set aside for 5 minutes. Stir again then stir in brown sugar, vanilla, egg yolk and lemon zest. Add flour, baking powder and salt. Mix until just combined.

Divide the batter between prepared mugs, but do not go past the halfway mark. Microwave on high for 1 1/2 minutes. If still not quite cooked—batter looks a bit wet on top—microwave in 15-second blasts until just set. Don’t overcook.

For the candied dates, heat dates and butter in a small frying pan over medium-low. Cook, stirring often, until just becoming crispy on the edges, 2 to 4 minutes. Transfer to a plate and separate any clumps. Season with flaky salt.

Using a skewer, poke several holes into cakes. Slowly pour sauce overtop, allowing it to absorb before adding more and saving 2 tbsp (30 mL) to garnish.

Dollop cakes with crème fraîche, drizzle with remaining sauce and top with candied dates. Serve immediately.

Fudge Brownie Cookies With Malted White Hot Chocolate

Fudge Brownie Cookies with Malted White Hot Chocolate

Equal parts cookie and brownie, these intensely chocolatey treats need nothing more than a warm drink to wash them down. Enter Malted White Hot Chocolate, the perfect creamy accompaniment.   Serves 6 
Ingredients:
Cookies
1/2 lb (225 g) semi-sweet chocolate, chopped
2/3 cup (150 mL) all-purpose flour
1/4 cup (60 mL) cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
2 tsp (10 mL) instant espresso powder
6 tbsp (90 mL) unsalted butter, at room temperature
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) sugar
2 eggs, at room temperature
2 tsp (10 mL) vanilla extract
1 1/2 cups (375 mL) milk chocolate chips
Flaky sea salt to taste

Hot Chocolate:
4 cups (1 L) whole milk
1 cup (250 mL) finely chopped white chocolate
5 tbsp (75 mL) malted milk drink mix, such as Ovaltine
Pinch salt

Directions:

For the cookies, melt semi-sweet chocolate in a double boiler or in the microwave until smooth. Let cool.

In a bowl, mix flour, cocoa powder, baking powder, salt and espresso powder. Set aside.

In bowl of a stand mixer fitted with paddle, beat butter and sugars on medium-high until light and fluffy, about 2 minutes. While machine is running, add eggs one at a time, then add vanilla. Beat until mixture is pale yellow, another 2 minutes. 

Reduce speed to medium and slowly add melted chocolate. Mix, scraping down bowl as necessary, until fully incorporated. Reduce speed to low. Gradually add dry mix until smooth, then mix in chocolate chips.

Scoop 3-tbsp (45-mL) portions into balls (or use a 15/8 oz cookie scoop) and place on a baking tray. Cover and refrigerate for 30 minutes.

While dough is chilling, preheat oven to 350°F (177°C).

Place chilled cookie balls 2 inches (5 cm) apart on two parchment-lined baking sheets. Bake in bottom and upper thirds of oven, rotating pans and switching racks at halfway point, until edges are crisp but centres are soft, about 12 minutes.

While cookies are baking, make hot chocolate. Heat milk and white chocolate in a large saucepan over medium-low heat. Whisk continuously, sweeping bottom of pot, until chocolate has melted. Whisk in malted milk powder and salt. Keep warm over low until ready to serve.

Remove cookies from oven and sprinkle with flaky salt. Transfer cookies to a cooling rack. Rest for 10 minutes. Serve warm with Malted White Hot Chocolate. (Leftover cookies will keep in an airtight container at room temperature for up to 3 days.)  Serves 6

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Warm Fig and Chocolate Sponge Cake

I made this cake for dinner last night, 8/20.  It was decadent!
Warm Fig And Chocolate Sponge Cake

Ingredients:
1/2 cup superfine Sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest
1 tablespoon orange juice
12 ripe black figs, stems removed and cut into halves lengthwise
2 eggs, whites, and yolks separated
1/2 cup plus 2 tablespoons heavy cream
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces dark chocolate roughly chopped into 
    scant 1/2 inch pieces
Creme fraiche, for serving

Directions:
Heat oven to 375 degrees.

Add 1/4 cup sugar to a small, oven-proof, high-sided saute pan with a 6-inch base.  Cook over medium-high heat swirling the pan a few times until the sugar has melted and turned ti a dark caramel color, 5 to 8 minutes.  Carefully add the rum ~ it will spit and seize up a little ~ and cook for another 30 seconds, stirring until combined and thick.  Remove from the heat and stir in the orange juice and figs, and set aside to cool.

Add the egg yolks to a medium bowl with 2 tablespoons sugar.  Whisk by hand until pale and thick, about 3 minutes.  Add the cream, flour, cocoa powder, vanilla, salt, and orange zest, then whisk until smooth and thick.

In another bowl using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4 to 5 minutes.  Fold gently into the yolk batter, then pour mixture over the figs in the saute pan.  (It should cover the figs completely).

Sprinkle all over with the chocolate and bake until the batter rises and it is cooked through about 25 minutes.  Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan.  Serve hot, with some creme fraiche alongside.
Serves 4

Hazelnut Rosemary Carmel Tart

Hazelnut Rosemary Carmel Tart 

Ingredients:
Pastry:

1 cup plus 2 tablespoons all-purpose flour
1/4 cup confectioners’ sugar

3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 sticks cold unsalted butter, cubed
2 large egg yolks
Ice water

Filling

1 1/2 sticks unsalted butter
1 tablespoon chopped rosemary
1 1/2 cups hazelnuts
3 large eggs
3 large egg yolks
1 cup packed light brown sugar
3/4 cup brown rice syrup
1/4 cup honey
1 teaspoon fine sea salt
2 tablespoons heavy cream
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
Flaky sea salt, for sprinkling
Whipped crème fraîche, for serving

Directions:

Make the pastry: In a food processor, pulse the flour with the confectioners’ sugar, baking powder and fine sea salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolks and 1 tablespoon of ice water and pulse until the pastry just comes together; add another tablespoon of ice water if it seems dry. Turn the pastry out onto a work surface and pat into a disk. Wrap in plastic and refrigerate until chilled, 1 hour.

On a floured work surface, roll out the pastry to a 12-inch round. Ease the round into a 10-inch fluted tart pan with a removable bottom, pressing it into the corners and up the side, patching any tears. Trim off any overhang. Freeze the tart shell for 30 minutes.

Preheat the oven to 375°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake in the center of the oven for 20 minutes. 

Remove the parchment and weights. Bake the shell for 10 to 15 minutes longer, until lightly browned. Let cool completely. Leave the oven on.

Meanwhile, make the filling.  In a small saucepan, melt the butter over moderate heat. Remove from the heat, add the rosemary and let steep for 20 minutes. Strain the butter into a small bowl and let cool.

Spread the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and golden and the skins are splitting, about 12 minutes. Let cool slightly, then transfer to a kitchen towel and rub together to remove the skins; let cool. 

Coarsely chop the hazelnuts and spread them in the cooled tart shell. Put the tart shell on a rimmed baking sheet. Reduce the oven temperature to 300°. 

In a large bowl, beat the whole eggs and yolks with the brown sugar, brown rice syrup, honey and fine sea salt. Gradually whisk in the rosemary butter, then whisk in the cream, flour and vanilla. Pour the filling into the tart shell and sprinkle flaky sea salt on top. 

Bake the tart for 50 minutes, until the filling is set at the edge but slightly jiggly in the center. Let cool completely. Serve at room temperature or slightly chilled, topped with a dollop of whipped crème fraîche alongside. 

The tart can be refrigerated for up to 3 days.