Sticky Toffee Pudding PPCXL

I love sticky toffee pudding but I've never made it before.  I decided that for Easter not only would I make Sticky Toffee Pudding but I would use my PPCXL to do it.  Here is what I came up with and just so you know it got thumbs up and 10's all around.  (Even from my fussiest eater!)

Sticky Toffee Pudding PPCXL Style

Ingredients List

1/2 Cup Soften Butter

3/4 Cups Brown Sugar

1Tbsp Molasses

2 Eggs

1 Cup Plus 2 Tbsp All Purpose Flour

1/2 Tsp Baking Soda

1/2 Tsp Baking Powder

1Cup Boiling Water

1 1/4 Cups Pitted Dates

1 Tsp Vanilla

SAUCE

3/4 Cups Brown Sugar

1/2 Cup Butter

1/2 Cup Cream

Chop your dates as finely as you prefer I prefer finely chopped but if you prefer chunks use chunks.  I use my pro chef chopper from Tupperware it works amazing and you get an arm workout!

Next boil the water and pour it over the dates either in a bowl or I do it right in the pro chef container

Also add the baking soda, baking powder and vanilla.  Let this soak for at least 5 minutes while you prepare the rest.

While the dates are soaking, cream the soften butter, and sugar with a mixer using the paddle attachment.

Add the eggs and beat until combined & smooth add molasses mix  Add the flour & mix well.

Add in the date mixture & mix until combined.

Grease your pudding pan and add the batter place the lid on.  Set the PPCXL on STEW/SOUP for 50 minutes with 2 cups of water.  Put the bottom rack in and place the pudding pan on top of it.  Put on the PPCXL Lid and make sure the valve is closed.

When the timer goes off do a quick release and remove pudding pan to a rack and allow to cool 15 minutes before removing it from the pan.

Once the pudding is out of the pan make the sauce by melting the butter in a sauce pan add brown sugar & cream.  Bring to a boil and continue to boil for 2-3 minutes until texture is slightly fudge & velvety.

Serve a wedge of the pudding drizzled with sauce & a dollop of whipping cream.  This is going to be a staple in our house it is that good.  I'd love to hear from you about the recipe or if you have any ideas of recipes you'd like me to try.  

Chocolate Chipotle Mini Bundt Cakes

I recently hosted a Mexican fiesta party at my house and when trying to figure out what to make for dessert I could only really think about chocolate.  I've traveled enough times to Mexico to know I needed a mix of spicy and sweet for my chocolate.  I started looking through my pantry and spice drawer and came up with this delicious recipe.

Chocolate Chipotle Mini Bundt Cakes

Start with 1 box of devil chocolate cake (you could make the cake from scratch but I was in a hurry)

Start to prepare the cake as per the instructions on the box BUT DO NOT ADD THE OIL.

Instead add 1/4c applesauce & 1/4c Greek yogurt mix as directed on the box.

Add 1 3/4tsp Cinnamon & 1/2-3/4tsp of Chipotle (I use epicure) the amount you add is dependant on how spicy you want your cakes. Mix into cake batter now add 1c milk chocolate chips and stir in.

To prepare your Bundt cake pan melt some coconut oil and brush on to pan then dust with cocoa powder.  If you have a nonstick pan just brush with coconut oil no need for the cocoa dusting.  Proceed to fill each Bundt cake approximate 2/3 full.  Bake at 350 for 13-15 minutes

Remove the cakes from the pan and cool.  To finish the cakes dust display or individual plates with cocoa powder and cinnamon and sugar. Place cakes on plate and drizzle with melted milk chocolate you could add more chipotle to the melted chocolate if you really love spice.

These cakes were a huge hit and I will definitely be making them again as they were fast, easy and tasty as hell!