sticky toffee pudding

I've had a love affair with sticky toffee pudding for quite a while now. This British dessert made from dates and toffee sauce is less a pudding (by American standards), but rather a rich and gooey cake. Since I was in London last week, I took the opportunity to seek out and indulge in a few versions of this local dessert- all in the name of research, of course- so that I could recreate a worthy version at home just in time for Easter brunch. Sticky toffee pudding is seriously decadent, super unique, and utterly delicious, making it the perfect Easter dessert in my book. It's best served warm out of the oven, so if you need to bake the cake ahead of time, just wait to poke holes and pour the sauce over it until just before serving. Cover and reheat at 300ºF for about 20 minutes. While this cake is super delicious as-is, a little ice cream or whipped cream never hurt anybody, right? Throw on some toasted nuts and the rest of the warm toffee sauce, and you'll be adding this to your dessert rotation in no time!

Sticky Toffee Pudding:

Date Cake:

  • 1 cup Medjool dates, pitted & chopped

  • 1 1/4 cup boiling water

  • 1 teaspoon baking soda

  • 3/4 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1/2 cup unsalted butter

  • 1/2 cup turbinado sugar

  • 1/4 cup dark brown sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

Toffee Sauce:

  • 1 cup unsalted butter

  • 1 cup heavy cream

  • 1/2 cup dark brown sugar

  • 2 tsp pure vanilla extract

  • pinch salt

Toppings:

  • whipped cream or ice cream

  • pecans, toasted & chopped

  • extra toffee sauce

Preheat the oven to 350ºF and butter an 8 1/2 or 9 inch square (or round) baking dish. Place chopped dates in a heat-proof bowl, and cover with the boiling water. Mix in baking soda, then set aside to let soften. 

In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Gradually beat in the eggs, then the vanilla until fully combined. In a separate bowl, sift together the flours, baking powder, and salt. Slowly add the flour and date mixtures to the stand mixer, alternating 1/2 of each at a time. Careful not to over-mix. 

Pour the batter into the baking dish and bake for about 45 minutes, or until a toothpick inserted into the center comes out with some moist crumbs still attached. Remove from the oven, and let cool a few minutes. While the cake bakes, make the toffee sauce. Bring the butter, cream, brown sugar, vanilla and salt to a boil in a saucepan, then lower to simmer. Whisk or stir constantly for about 10 minutes until sauce thickens and coats spoon. Remove from heat and set aside.

While cake is still warm, poke several holes over the entire surface with a chopstick. Pour toffee sauce over top of the cake, spreading it around evenly and allowing it to be absorbed into the cake. Repeat another time, leaving about 1/4 of the sauce for serving. If desired, turn oven to broil and return the cake to the oven for just one minute for extra caramelization! Careful not to let it burn.

To serve, you may cut squares, use a ring-mold, or simply spoon portions of the cake into serving bowls. Top with additional warm toffee sauce, whipped cream (or ice cream), and toasted pecans.

*Adapted from Date Cake with Toffee Sauce by Smitten Kitchen and Warm Sticky Toffee Pudding by David Lebovitz.

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matcha coconut smoothie

I've become obsessed with the matcha, coconut & bergamot smoothie from Greecologies in Soho. Anytime I'm in the area, I can't help but stop in and grab one to-go. It's SO good and I really love the unique flavor profile, but it's also super healthy to boot. Matcha is an antioxidant powerhouse- the powdered green tea has 137 times as many antioxidants as regularly brewed green tea, and in my opinion tastes way better! Plus there are little chewy bits from the dried coconut throughout the smoothie which adds a nice chew-factor. I figured it was time I created my own Greecologies-inspired version at home, and the below recipe totally satisfies my craving for a tasty matcha smoothie. Bergamot oranges can be tricky to find, so I typically make it without. Alternatively, you can add 1/2 cup brewed Earl Grey tea or a couple drops of bergamot essential oil for a delicious twist. I love experimenting with various mix-ins and toppings as well, so feel free to play around with some of the combinations below to see what you like best!

Matcha Coconut Smoothie:

  • 2 cups frozen bananas, sliced

  • 1 cup coconut milk

  • 1/2 cup coconut water

  • 2 tsp matcha powder (I love Matchaful!)

  • 1 cup greens

  • 1/2 cup coconut flakes, unsweetened

  • 2 tbsp crystallized ginger

  • 1/2 tsp pure vanilla extract

  • ice, optional

  • optional mix-ins: 1/2 cup Earl Grey tea, 2 drops bergamot essential oil, 2 Medjool dates, 1/2 cup frozen pineapple, 1/2 tsp ground cinnamon, 1/2 tsp spirulina

  • optional toppings: 1 tbsp coconut flakes, 1 tbsp goji berries

Blend frozen banana, coconut milk, coconut water, matcha powder, greens, coconut flakes, crystallized ginger, and vanilla extract on high until thick and creamy. Feel free to add (any combination of) Earl Grey tea, bergamot oil, Medjool dates, frozen pineapple, cinnamon, or spirulina to the blender as well, and top with coconut flakes and/or goji berries, if desired. Makes 2 smoothies.

*Check out Britt and her smoothie featured on Live the Process. Photos by Bekka Gunther.

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black rice & winter vegetable salad

I know the majority of recipes I post here are sweets, but I promise I do actually eat healthy things too! A lot of them, to be honest! While my husband is obviously the better chef in the family, I love to cook as well, just on a much simpler scale. My go-to savory dishes are easy and nutritious, and I typically prepare a lot of the components ahead of time, and make extra, so that I can just throw everything into a bowl and dig in! These bowls usually involve seasonal vegetables (roasted, shaved, etc.), whole grains of some sort (homemade bread or quinoa), a protein (likely chicken or legumes), and a good dressing (tahini or avocado-based). Various textural components, like nuts or sees, add a nice crunch as well. This one was being served as a side dish to meat and other dishes, so I kept this vegan and gluten free! There are a million ways to mix it up, so feel free to use whatever tastes good and is available to you!

Black Rice & Roasted Winter Vegetable Salad:

  • 2 cups black rice, rinsed
  • 2 bay leaves 
  • 4 sprigs thyme, separated
  • 1/4 cup chives, chopped
  • 2 sweet potatoes, cubed
  • 3 cups Brussels Sprouts, rooted & halved
  • 1 celery root, peeled & cubed
  • 1/4 cup extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • salt & pepper, to taste
  • 1 red bell pepper, diced
  • 1/2 cup pumpkin seeds, toasted
  • 1 blood orange, segmented

Dressing:

  • 1/2 cup tahini
  • 1/4 cup apple cider vinegar
  • 1 tsp Sriracha
  • 1 tsp honey (or agave syrup)
  • 1 tsp blood orange zest
  • salt & pepper, to taste

Topping:

  • 2 tbsp pumpkin seeds, toasted
  • 1 blood orange, segmented
  • 2 tbsp chives, chopped
  • 1/2 cup micro-greens

Preheat oven to 450 F. Cook rice according to package instructions, seasoning the cooking liquid with salt, pepper, bay leaves and 2 sprigs thyme, until just al dente. Remove bay leaves and thyme stems. Spread out on sheet tray to cool completely, topping with chives and seasoning with salt & pepper to taste.

Drizzle sweet potatoes, 2 cups of Brussels sprouts (reserving one cup), and celery root with olive oil and season with salt, pepper, cumin, paprika, until cooked through, about 20 minutes. Allow to cool. Shave remaining cup of Brussels sprouts on a mandolin, and add to the rice. Add bell pepper, pumpkin seeds, blood orange segments, and the cooled roasted veggies to the rice mixture.

Whisk together all dressing ingredients in a small bowl. Add to rice mixture, and stir to combine. Top with extra pumpkin seeds, blood orange segments, chives, and micro-greens. Enjoy!

the boathouse

Oh, The Boathouse, where do I even begin? We had several meals at the various locations around Sydney, and each one was somehow better than the last! First off, the atmosphere at each Boathouse location is super-cool: think laid-back beach vibes serving bright and fresh fare all day long. We went for breakfast, lunch, and dinner throughout our trip, and it's safe to say that Australia offers some of my favorite food ever. Just look at all the colors here! Everything was at peak ripeness and so full of flavor (thanks to it being summer), that even the simplest dishes were perfect. One of the most noteworthy dishes was this huge seafood platter, below, that we ate on our last night in Oz. Fresh fish prepared in various ways and served with several different accompaniments (omg that bread!), this was truly memorable. Here's to hoping The Boathouse Group opens up a restaurant stateside soon!

cold seafood platter // sydney rock oysters, tuna cracker, trout pate, smoked trout, QLD tiger prawns, kingfish ceviche, served with Boathouse salad + sourdough

chocolate beet cake with pistachio brittle

I love pretty much anything and everything involving chocolate. I also love beets. Now, I know what you're thinking: Beets in a dessert? Really!? But trust me on this one. The beet purée gives this cake a super moist crumb and rich texture, while the flavor remains über chocolatey. It's seriously decadent and oh-so indulgent, making it the perfect dessert for Valentine's Day, or any other date night! To top off this tasty cake, I add some sweet and crunchy pistachio brittle. I make mine with honey, so it's more like a cross between candied pistachio and brittle, but without the hassle of corn syrup or a candy thermometer! Add a dollop of whipped cream or crème fraîche, and you have yourself a seriously delicious dessert! Bonus points for sneaking in a vegetable too! Keep in mind, you can also make this cake ahead of time, as it tastes even better (if that's possible!?) the next day once it's had a chance to fully set. Enjoy!

Chocolate Beet Cake with Pistachio Brittle:

Cake:

  • 2 large beets, rinsed

  • 1 1/4 cup bittersweet or semisweet chocolate, chopped

  • 1/4 cup freshly brewed espresso or coffee

  • 1 tsp pure vanilla extract

  • 1/2 cup butter, at room temperature, cubed

  • 1/4 cup coconut oil

  • 1/2 cup hazelnut meal/flour

  • 1/2 cup coconut flour

  • 3 tbsp unsweetened cocoa powder

  • 1 1/4 tsp baking powder

  • 1/4 tsp kosher salt

  • 5 large eggs, separated, at room temperature

  • 1 cup coconut sugar

Brittle:

  • 3 tbsp granulated sugar

  • 2 tbsp raw honey

  • 1 cup raw pistachios

  • flaky salt, to taste

Toppings:

  • confectioner's sugar

  • ground pistachios

  • pistachio brittle

  • whipped cream or crème fraîche

Preheat oven to 350ºF. Butter (or use non-stick spray) an 8 1/2 inch springform pan and line the bottom with parchment paper, then butter the paper as well.

In a medium saucepan, bring water to a boil. Add two large beets and cook for about 45 minutes until tender. Run under cold water, and remove the skin with your hands. Process beets in food processor until smooth. You will need 1 cup of purée.

In a large bowl set over a sauce pan of simmering water, melt the chocolate. Once it’s almost all melted, turn off the heat, but leave the bowl over the warm water. Pour in the espresso and vanilla extract, stirring once, then add the butter and coconut oil. Leave bowl over hot water, and allow mixture to soften without stirring.

Sift together the flours, cocoa powder, baking powder, and salt in a separate bowl. Remove the bowl of chocolate from the heat and stir until everything is incorporated. Let sit a few minutes to cool, then whisk egg yolks into the melted chocolate mixture. Stir in the beet purée.

Add coconut sugar to a clean food processor, and pulse a few times until sugar is very fine. In a stand mixer with whisk attachment, whip the egg whites until stiff. Gradually fold the sugar into the whipped egg whites with a spatula, then fold this into the melted chocolate mixture. Last, fold in the dry ingredients. Careful not to overmix!

Pour the batter into the prepared pan and reduce the heat of the oven to 325ºF. Bake the cake for 40 minutes, or until the sides are just set but the center looks a bit underdone. Do not overbake! Let cake cool completely, then remove it from the pan.

While the cake bakes, make the pistachio brittle. In a saucepan over medium heat, combine the sugar and honey. Let cook until sugar is dissolved. Add pistachios and stir to combine. Turn the heat up to medium high, and cook for another couple of minutes until the syrup evenly coats the pistachios and has thickened. Pour pistachios onto a parchment-lined sheet tray, spreading into an even layer. Top with flaky sea salt. Let cool completely until it hardens (about 1 hour), then break into pieces. You may make the brittle ahead of time, and store in an airtight container once fully cooled and hardened. 

To serve, dust confectioner's sugar and ground pistachios over the entire cake and top with big pieces of pistachio brittle. Slice and serve each piece with a dollop of whipped cream. Enjoy!

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*Adapted from "Extremely Moist Chocolate Beet Cake" from Tender: A Cook and His Vegetable Patch by Nigel Slater.

**Check out Britt and her recipe featured on Garance Doré. Photos by Pia Moore.

**Substitutions: To make this cake dairy-free, substitute the butter for more coconut oil. This cake is gluten-free as written, and you may choose to use all hazelnut meal or all coconut flour if desired, however the texture may be slightly different. You may also substitute all-purpose flour for both flours listed if preferred. You can use granulated sugar in place of coconut sugar as well. My choices are based on personal taste and flavor preference.

 
 

whip it good

 
 

Everyone knows I'm a sugar addict, and while I don't really restrict my sweet tooth (for the most part), I do love finding slightly healthier ways to indulge it from time to time. Let's be real, endless desserts full of processed sugar, flour, and butter do not make you feel great, and are not great for your waistline. I was super pumped to find this gem of a place while vacationing in Sydney, Australia. Whip It Good is a vegan ice cream bar in the heart of Bondi Beach, serving some seriously tasty coconut-based soft serve. Their ice cream and toppings are free of gluten, grains, lactose, and dairy, and most are kosher as well! I know some of you may be thinking- So, what does that leave? How could it still taste creamy and delicious? Trust me when I say both the standard Plain Jane coconut soft serve as well as the seasonally-rotating option are worth your time (and calories)! I fell in love with the turmeric soft serve- the deeply spiced and earthy flavor may not be for everyone, but it was definitely right up my alley. Both my husband and I went for the Banoffee Ya Face sundaes, complete with soft serve (I went turmeric base, while he went with the traditional coconut), toasted banana bread, and caramelized bananas. Oh. My. Gosh. It was literally heaven in a bowl, and I wish I could eat it again right now! Some of their other offerings were just as tempting- think chocolate donuts, caramel sauce, and toasted nuts! Yum! Here's hoping that Whip It Good opens a location stateside soon!