Tag Archives: cooking

Merry Christmas + English Sticky Toffee Pudding Recipe

Thank you for being a member of my blog

Hello friends – happy Monday and happy (almost) Christmas.  Before I head out to spend some down-time with my family, I want to take a moment to tell you how much I LOVE YOU!  Writing this blog brings so much joy into my life.  What makes the effort most meaningful is knowing that people actually read what I write and even like it (for the most part).  Thank you for your emails and messages of kind words over the past 2 and half years.  I hope that you have a Merry Christmas filled with good times, great friend and family and yummy food!

On the last note, last night my friend Caroline hosted a FABULOUS holiday dinner.  We devoured a delicious, decadent sticky toffee pudding for the dessert.  I can still feel it melting in my mouth and have been craving more all morning.  So, I searched around for promising British Sticky Toffee Pudding recipe that I could share.  I’m going to attempt to make a batch today and bring it to my family’s Christmas Eve gathering.  It takes only 40 minutes to prepare and serves about 6.  We won’t talk about the calories 🙂

Sticky Toffee Pudding Recipe

by: Elaine Lemm, British and Irish Food Expert

ALL-DAY BREAKFAST

INGREDIENTS
  • 8 oz/225g cooking dates, stoned and chopped small
  • 6 fl oz/175ml boiling water
  • 1 tsp vanilla extract
  • 6 oz/ 175g self-raising
  • 1 tsp bicarbonate of soda
  • 2 large, fresh eggs, lightly beaten
  • 3 oz/85g butter , softened, plus extra for greasing
  • 5 oz/140g demerara sugar
  • 2 tbsp black treacle 
  • 3 ½ fl oz/100ml milk
  • SAUCE
  • 6 oz /175g light muscovado sugar
  • 2 oz/55g butter , cut into pieces
  • 8 oz/ 225ml heavy/double cream
  • 1 tbsp black treacle 

INSTRUCTIONS – to make the cake

  • Preheat the oven to 325°F/160°C/Gas 3
  • Butter 6, 7fl/oz/200ml individual pudding tins or use an 8″ x 8″ x 2 ½” deep (20cm x 20cm x 6.5cm deep) square baking dish and dust lightly with flour.
  • Put the chopped dates into a large glass bowl, cover with boiling water, leave for 20 minutes to swell and soften. Once soft, add the vanilla extract.
  • Sieve the flour and bicarbonate of soda into a large baking bowl.
  • In another baking bowl, cream the butter and sugar together until light and creamy, don’t worry about grains of sugar, they will melt during cooking.
  • Little by little, add the beaten eggs, mixing really well between additions. Add the treacle and beat well.
  • Using a large metal spoon carefully fold in one third of the flour, then carefully stir in one third of the milk. Repeat until all the flour and milk is used up.
  • Add the chopped dates (including any liquid in the bowl) and stir gently. The pudding mixture will resemble a thick batter.
  • Divide the mixture between the six pudding tins, place on a baking sheet and bake in the preheated oven for 20 – 25 mins for individual puddings or 45 – 50 mins for the large square. The cake should be raised and firm to the touch, if not cook a little longer but take care not to burn. Once ready, remove from the oven and leave to cool in the tins for 10 minutes before turning out.

INSTRUCTIONS – to make the sauce (meanwhile)

  • Over a medium heat, melt the butter, sugar and half the cream in a saucepan. Raise the heat slightly and bring to the boil stirring constantly until all the sugar has dissolved. Add the treacle and allow the sauce to bubble for 2 mins. Remove from the heat and leave to cool for 1 minute then stir in the remaining cream.
  • Place a portion of the cake onto warm individual serving dishes, and drizzle generous amounts of sauce over.
  • Serve with custard or ice cream.

Super Savory High Protein Tex-Mex Chicken Enchiladas Recipe

Happy first day of Fall (it’s official)!  During the Autumn season I make a valiant attempt at stepping up my “cooking game.”  The timing of this blog post is perfect because I have to teach a cooking class on Thursday night.  I’m an active member of the Junior League of Dallas (JLD) and for the past 2 years I’ve volunteered at a transitional living center for young women called Our Friends Place (OFP).  Every Thursday night my JLD team and I attend “group night” at OFP during which we host cooking and life skills classes.  This Thursday is my turn to teach cooking, so I practiced making my dish on Sunday night with my sister.  It turned out GREAT so I wanted to share the recipe with you guys.  Chicken enchiladas are nutritious because they are high in protein and very filling.  To make a lower calorie version, use reduced fat cream cheese and reduced fat shredded cheese.  Hope you like!  Lots of love, Brit

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Ingredients for Brit’s Super Savory Tex-Mex Chicken Enchiladas. I bought everything for under $30

Ingredients

  • 1 whole, cooked rotisserie chicken
  • 1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Regular)
  • 1 can of Hatch Fire-Roasted Tomato Enchilada Sauce (Tex-Mex style)
  • 1/2 onion (diced)
  • 1 can of Rotel diced tomatoes
  • 1/2 container of Chipotle flavored Philadelphia cream cheese
  • 1 bag of corn or flour tortillas (if you use corn this is a gluten free dish)
  • 1 bag of shredded cheese (Mexican style)

Instructions (5 Simple Steps)

  1. Shred the meat off of the rotisserie chicken and mix in a large bowl with diced onion, 1/4 bag of cheese and 1 can of Rotel diced tomatoes
  2. Spread a thin layer of cream cheese onto the tortilla, fill it will chicken mixture and roll it up
  3. Line pan with the Regular enchilada sauce then lay the enchilada rolls close together
  4. Cover the enchilada rolls with Tex-Mex (thicker) enchilada sauce and remaining shredded cheese
  5. Bake at 375 for 30 minutes

 

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Step 1

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Step 2

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Step 3

Homemade hi-protien Tex-Mex chicken enchiladas

Step 4