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Sticky Toffee Cake and Nut Brittle Ice Cream Cake: 8 ounces dates 1 1/4 cup water 1/2 teaspoon baking soda 1 cup sugar 2 large eggs 1 teaspoon freshly grated ginger 1 teaspoon vanilla extract 1 stick butter, melted 1 cup cake flour 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom Toffee sauce: 1 stick unsalted butter 1 cup packed brown sugar 3/4 cup heavy cream 2 tablespoons rum or brandy 1 teaspoon molasses pinch salt Nut Brittle for Ice Cream: 3 cups raw nuts (chopped or whole depending on the size) – peanuts, slivered almonds, cashews, pecans, pistachios, or walnuts) 4 cups sugar 1/2 cup water 1 tablespoon cornsyrup pinch salt 1/4 teaspoon baking soda Toppings: Vanilla Ice Cream To make the cake: Grease an 8 x 8-inch baking pan (or 18 muffin cups) generously with butter Preheat oven to 350 degrees In a small pot bring the dates and water to a boil, turn the heat down, add the baking soda and simmer for 5 minutes. Pour the dates into the bowl of a food processor, add the sugar and blend. Add the eggs and combine. Add the fresh ginger and vanilla and pulse to combine. While the machine is running slowly add the melted butter. Dump the date mixture into a large mixing bowl. Whisk the dry ingredients together and then add them to the date mixture, only mix until combined. Pour the batter into the prepared pan and bake for about 30 minutes (muffin cup version should be checked after 20 minutes) or until tester comes out clean. While the cake is baking make the Toffee Sauce:  Heat the butter, sugar, cream, rum and salt in a medium sauce pan and simmer until the sugar is disolved. Poke holes all over the cake with a skewer and pour half the hot syrup over the hot cake. Return to the oven for about 3 minutes. To make the Brittle:  Heat the sugar, water, and cornsyrup in a large sauce pan over high heat. Allow it to boil untouched until it starts to turn amber in color. At this point watch it carefully. Stir the caramel so it doesn’t burn, it tends to caramelize unevenly. Once it is a nice dark caramel color (it may even start to smoke slightly) add the nuts and baking soda and stir. The mixture will foam when the baking soda is added. Pour the brittle onto a silpat and quickly spread it out.  Cool completely. Can be made days ahead and kept in an air tight container. Once you are ready to make the ice cream break up some of the brittle in a mortar and pestle. Fold the brittle into your vanilla ice cream. Top the cake with ice cream and pour on a bit more of the sauce.

Sticky Toffee Cake and Nut Brittle Ice Cream

Cake:

  • 8 ounces dates
  • 1 1/4 cup water
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon vanilla extract
  • 1 stick butter, melted
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom

Toffee sauce:

  • 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 3/4 cup heavy cream
  • 2 tablespoons rum or brandy
  • 1 teaspoon molasses
  • pinch salt

Nut Brittle for Ice Cream:

  • 3 cups raw nuts (chopped or whole depending on the size) – peanuts, slivered almonds, cashews, pecans, pistachios, or walnuts)
  • 4 cups sugar
  • 1/2 cup water
  • 1 tablespoon cornsyrup
  • pinch salt
  • 1/4 teaspoon baking soda

Toppings:

  • Vanilla Ice Cream

To make the cake:

Grease an 8 x 8-inch baking pan (or 18 muffin cups) generously with butter

Preheat oven to 350 degrees

In a small pot bring the dates and water to a boil, turn the heat down, add the baking soda and simmer for 5 minutes.

Pour the dates into the bowl of a food processor, add the sugar and blend. Add the eggs and combine. Add the fresh ginger and vanilla and pulse to combine.

While the machine is running slowly add the melted butter.

Dump the date mixture into a large mixing bowl. Whisk the dry ingredients together and then add them to the date mixture, only mix until combined.

Pour the batter into the prepared pan and bake for about 30 minutes (muffin cup version should be checked after 20 minutes) or until tester comes out clean.

While the cake is baking make the Toffee Sauce: 

Heat the butter, sugar, cream, rum and salt in a medium sauce pan and simmer until the sugar is disolved.

Poke holes all over the cake with a skewer and pour half the hot syrup over the hot cake. Return to the oven for about 3 minutes.

To make the Brittle: 

Heat the sugar, water, and cornsyrup in a large sauce pan over high heat. Allow it to boil untouched until it starts to turn amber in color. At this point watch it carefully. Stir the caramel so it doesn’t burn, it tends to caramelize unevenly. Once it is a nice dark caramel color (it may even start to smoke slightly) add the nuts and baking soda and stir. The mixture will foam when the baking soda is added.

Pour the brittle onto a silpat and quickly spread it out.  Cool completely. Can be made days ahead and kept in an air tight container.

Once you are ready to make the ice cream break up some of the brittle in a mortar and pestle.

Fold the brittle into your vanilla ice cream.

Top the cake with ice cream and pour on a bit more of the sauce.

BLT Benedict INGREDIENTS 1 cup halved grape tomatoes 1 avocado, diced 1 tablespoon chopped fresh basil 1 garlic clove, minced 2 tablespoons extra virgin olive oil Salt and pepper to taste 1 tablespoon red wine vinegar, divided 6 large eggs 1/4 cup mayonnaise 6 slices sourdough or other hearty sandwich bread, brushed with olive oil and grilled until toasted (or if you MUST, you can put them in the toaster!) 3 cups baby lettuce 12 thick bacon slices, cooked DIRECTIONS 1. Combine tomatoes and next five ingredients and 2 1/2 tsp. red wine vinegar in a small bowl. 2. Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness (but the runnier the better for this recipe!). Remove with a slotted spoon. 3. Spread mayonnaise on one side of each bread slice. Layer each with 1/2 cup lettuce, 2 bacon slices, some of the tomato mixture and one egg. Top with remaining tomato mixture.

BLT Benedict

INGREDIENTS

  • 1 cup halved grape tomatoes
  • 1 avocado, diced
  • 1 tablespoon chopped fresh basil
  • 1 garlic clove, minced
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon red wine vinegar, divided
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 6 slices sourdough or other hearty sandwich bread, brushed with olive oil and grilled until toasted (or if you MUST, you can put them in the toaster!)
  • 3 cups baby lettuce
  • 12 thick bacon slices, cooked

DIRECTIONS

1. Combine tomatoes and next five ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.
2. Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add remaining 1/2 tsp. red wine vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness (but the runnier the better for this recipe!). Remove with a slotted spoon.
3. Spread mayonnaise on one side of each bread slice. Layer each with 1/2 cup lettuce, 2 bacon slices, some of the tomato mixture and one egg. Top with remaining tomato mixture.
Lighter Sesame Chicken Serves 2 Ingredients: 1/2 cup brown rice 1/4 cup honey 2 Tablespoons sesame seeds 2 Tablespoons soy sauce 1 garlic clove, minced 1 egg white 2 Tablespoons cornstarch 2 small chicken breasts (12oz), cut into 2″ pieces salt & pepper 1 Tablespoon vegetable oil 2 green onions, chopped 2 cups broccoli florets Directions: Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat. In a small saucepan, steam broccoli until crisp tender then set aside.Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

Lighter Sesame Chicken

Serves 2

Ingredients:

  • 1/2 cup brown rice
  • 1/4 cup honey
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 egg white
  • 2 Tablespoons cornstarch
  • 2 small chicken breasts (12oz), cut into 2″ pieces
  • salt & pepper
  • 1 Tablespoon vegetable oil
  • 2 green onions, chopped
  • 2 cups broccoli florets

Directions:

Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.

In a small saucepan, steam broccoli until crisp tender then set aside.
Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner.

Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

Peanut Butter Cup Cookies (yields 40 cookies) INGREDIENTS 1 3/4 c. all-purpose flour 1/2 tsp. salt 1 tsp. baking soda 1/2 c. butter, softened 1/2 c. white sugar 1/2 c. peanut butter 1/2 c. packed brown sugar 1 egg, beaten 1 tsp. vanilla extract 2 tbsp. milk 40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups) INSTRUCTIONS Preheat oven to 375*. — Sift together the flour, salt and baking soda; set aside. — Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. — Shape into 40 balls and place each into an greased mini muffin pan. — Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans. — After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.] — These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.

Peanut Butter Cup Cookies

(yields 40 cookies)

INGREDIENTS

  • 1 3/4 c. all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 c. butter, softened
  • 1/2 c. white sugar
  • 1/2 c. peanut butter
  • 1/2 c. packed brown sugar
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • 40 miniature milk-chocolate peanut butter cups, unwrapped (one family bag of 19.75 oz. has about 65 cups)

INSTRUCTIONS

Preheat oven to 375*.

—

Sift together the flour, salt and baking soda; set aside.

—

Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.

—

Shape into 40 balls and place each into an greased mini muffin pan.

—

Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball while the cookies remain in the muffin pans.

—

After they’ve cooled (the chocolate has set), remove from the pan. [I let my muffin tins sit on cooling racks for about 25 minutes before removing the cookies from the pan.]

—

These will keep well for about 3 days in an airtight container. If you’re wanting to store them longer, I would put them in a sealed container in the refrigerator.

7 of 2026
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