Sticky Toffee Pudding for 2 (vegan)

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!! The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea. To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too. The toffee […]

The post Sticky Toffee Pudding for 2 (vegan) appeared first on Izy Hossack – Top With Cinnamon.

vegan sticky toffee puddings for two, individual servings on plates drizzled with dairy free toffee sauce

Since London has moved into new restrictions for covid I’m not going home to my family so Christmas will be small with just me and my boyfriend. I wanted to come up with a dessert I could easily make to serve just the two of us for Christmas day. Most Christmas desserts are way too large to be a good option so I thought I’d small-batch a British classic – sticky toffee pudding!!

an individual serving of vegan sticky toffee pudding drizzled with toffee sauce and soy cream

The cake batter is easy to make (just two bowls and some utensils, no mixers or anything like that!). It includes soaked dates, of course, which I mash up with a fork instead of blending. This way you end up with small chunks of dates throughout the cake which adds a nice variation in flavour and texture. The dates are soaked in black tea (I just used a Yorkshire tea bag) but you can soak them in boiling water if you don’t have tea.

To make two individual servings I baked the batter in a muffin tin, just filling two of the wells with batter. If you have little metal pudding basins, ramekins or even a couple of sturdy ceramic mugs, those will work too.

The toffee sauce is very simple to make too, no thermometer needed, as it relies on dark brown sugar for that caramelised flavour rather than actual caramelisation of the sugar. I like to make it without treacle in the cake/sauce as I find it can be a bit too strong a flavour but feel free to swap out some of the sugar in the cake/sauce for a bit of treacle if you want that deeper flavour.

The hot toffee sauce is poured over the warm cakes before serving and, if you like, you can drizzle on a bit more soy cream (or add a scoop of non-dairy vanilla ice cream).

two servings of sticky toffee pudding with toffee sauce and soy cream with a bite taken.

Sticky toffee pudding without eggs or butter

As this is a vegan version, the cake uses oil to make it dairy-free and soaked oats to make it eggless! If you’d prefer to use eggs, you can switch the oats for 1/2 a beaten egg.

In the toffee sauce I used vegan butter (tub or block butter will work) and soy cream or oat cream. These are easy to switch for their non-vegan alternatives if you’d like.

Can it be made in advance?

Yes you can bake the cakes and make the sauce up to 2 days in advance. Just make sure you wrap the cakes up in a resealable bag and keep in an airtight container. Put the sauce into a lidded jar and keep in the fridge. Just reheat everything before serving (see below)

Can it be frozen?

Yes you can freeze the cakes as long as they’re cooled & wrapped tightly in a resealable bag. Let them defrost overnight at room temperature OR reheat in the oven at 180C for 15-20 minutes / microwave in 10 second bursts until warmed through.

How to reheat sticky toffee pudding:

For the cakes: unwrap the cakes and put onto a tray in the oven at 180C (350F) for 10 minutes (if fridge-cold) or 15-20 minutes (if frozen) or microwave in 10 second bursts until warmed through.

Sauce: Warm the sauce in a small pot on the stove (adding a little splash of water to loosen if needed) or remove the lid and microwave in 10 second bursts, stirring between bursts, until hot.

Sticky Toffee Pudding for 2 (vegan)

Sticky Toffee Pudding for 2 (vegan)

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

Cake:

  • 50g pitted dates (weigh after pitting them)
  • 100g boiling water
  • 1 English breakfast tea bag (optional)
  • 2 tbsp porridge oats
  • 50g plain white flour
  • 2 tbsp dark brown sugar (muscovado)
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp vegetable oil

Toffee Sauce:

  • 20g vegan butter (block or tub)
  • 3 tbsp dark brown sugar
  • pinch of salt
  • 1/2 tsp vanilla
  • 4 tbsp soy cream or oat cream

Instructions

  1. Preheat the oven to 180C fan and grease two of the holes in a muffin tin with vegetable oil.
  2. Place the pitted dates, tea bag and oats into a small bowl. Pour over the boiling water and set aside for 10 minutes to soak. After they've soaked, remove the tea bag and use a fork to mash up the dates as much as you can.
  3. In a medium bowl mix the flour, sugar, bicarbonate of soda, baking powder and salt. Pour in the date mixture, oil and non-dairy milk. Stir to combine - don't overmix.
  4. Divide the batter between the two muffin holes - you should be able to fill them right to the top.
  5. Bake for 20-25 minutes until well-risen and, if you gently press the top of the muffins, they spring back.
  6. Gently loosen the cakes from the tin with a butter knife and tip them out onto a plate. Set aside.

For the toffee sauce (make this while the cake is baking):

  1. Combine the butter, sugar and salt in a small pot. Melt over a medium-low heat and, once fully melted, allow to bubble for 1 minute to melt the sugar. Next stir in the vanilla and cream then mix to combine and cook for a further 2-3 minutes until slightly thickened.

Serve:

  1. Place each warm cake onto a dessert plate. Pour over the warm toffee sauce (and extra cream if you like). Eat!


Notes

No muffin tin? Use ramekins, mini pudding basins or even sturdy ceramic mugs/small ceramic bowls instead

Make it non-vegan: use 1/2 an egg in place of the oats. Use dairy butter & cream in the toffee sauce.

Want to make it ahead? Wrap and chill for for to 2 days or freeze for up to 2 months. Put the sauce in a jar and store for up to 1 week in the fridge. For more detail see the post above.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sticky Toffee Pudding for 2 (vegan) appeared first on Izy Hossack - Top With Cinnamon.

Chocolate Toffee Pretzel Cookies.

Say hello to chocolate toffee pretzel cookies! These babies are chocolatey, chewy, crunchy, rich and everything your weekend needs right now!  Time to run to the kitchen. Seriously, these little bits of chocolate heaven are so full of flavor and chew. They are the perfect indulgence, especially if you’re a salty + sweet fan like […]

The post Chocolate Toffee Pretzel Cookies. appeared first on How Sweet Eats.

Say hello to chocolate toffee pretzel cookies!

chocolate toffee pretzel cookies

These babies are chocolatey, chewy, crunchy, rich and everything your weekend needs right now! 

Time to run to the kitchen.

chocolate dough with a pretzel

Seriously, these little bits of chocolate heaven are so full of flavor and chew. They are the perfect indulgence, especially if you’re a salty + sweet fan like I am. 

Nothing better! 

chocolate toffee pretzel cookies

So, these are essentially chocolate crinkle cookies! Just rolled in toffee instead of powdered sugar. And topped with a salty pretzel for extra crunch!

Chocolate crinkles are one of my all-time favorite cookies. Heck, some days, they are my favorite! My recipe comes from one of Mother Lovett’s recipe books that I scoured after she passed away, and well, I haven’t gone a Christmas without making them ever since.

chocolate toffee pretzel cookies

They are almost like a brownie cookie. Chewy, chocolately, rich but also tiny, making it the perfect bite. 

And they are easily one of the cookies that disappears off the cookie tray first. Everyone goes wild over them. 

chocolate toffee pretzel cookies

Let’s talk about the toffee thing for a minute. I went through a toffee (heath, specifically!) phase back in high school but have kind of avoided it since then. This year, I accidentally on purpose went nuts with it. You will see! I think I have three different recipes that involve toffee for you!

I love this recipe because the toffee isn’t that crunchy, stick-in-your-teeth deal here. Baking with toffee is wonderful. Since we roll the cookie in toffee and then bake it, it gets melty and almost caramel-like. You kind of have the flavor here more than the actual sticky-teeth toffee, which I adore. Usually, I’ll just put toffee bits inside of a cookie dough, but rolling them in the bits is fantastic! A little texture, flavor and everything in between. 

chocolate toffee pretzel cookies

Making these on REPEAT!

chocolate toffee pretzel cookies

Chocolate Toffee Pretzel Cookies

Print

Chocolate Toffee Pretzel Cookies

These chocolate toffee pretzel cookies are divine! They are a chewy chocolate cookie covered in toffee and topped with a salted pretzel.
Course Dessert
Cuisine American
Prep Time 4 hours
Cook Time 12 minutes
Total Time 4 hours 12 minutes
Servings 18 to 24 cookies
Author How Sweet Eats

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • ¾ cup sugar
  • cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup health toffee chips
  • salted pretzel twists, for topping

Instructions

  • In a small bowl, whisk together the flour, baking powder and salt.
  • In the bowl of your electric mixer, stir together the cocoa powder, sugar and vegetable oil. Beat in the eggs, 1 at a time, until combined. Beat in the vanilla extract.
  • Beat in the dry ingredients until combined. The dough will be very sticky! Wrap it in plastic wrap and refrigerate it for 4 hours, or even overnight.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Place the toffee chips on a plate.
  • Roll the dough into 1-inch balls and place them on the parchment, spaced 2 inches apart. Roll each ball in the toffee chips, pressing gently so the toffee bits adhere. Place the ball back on the baking sheet and press a pretzel twist in the center of the dough.
  • Bake the cookies for 10 to 12 minutes, or until the cookies have spread a bit and are set on the edges. These will remain soft and chewy! Let them cool completely before removing them from the sheet.

chocolate toffee pretzel cookies

Look at that chew!

The post Chocolate Toffee Pretzel Cookies. appeared first on How Sweet Eats.

Milk Chocolate Pumpkin Buttercrunch.

Pumpkin buttercrunch is going to be your new favorite treat! I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year. This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over […]

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Pumpkin buttercrunch is going to be your new favorite treat!

milk chocolate pumpkin buttercrunch

I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year.

pouring toffee onto pan

This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over toffee, when you call it buttercrunch?

Um, hello, I am IN!

Something about the name buttercrunch just sounds so wonderful. It’s like when my grandma would make butterscotch fudge and we would all be grossed out as kids. Except we didn’t realize that butterscotch is essentially brown butter. Or caramel. Or a mix of brown butter caramel.

That’s kind of how I feel about buttercrunch! It’s a toffee but literal perfection!

pouring chocolate onto toffee

For this pumpkin version, I actually mixed a bit of pumpkin puree into the buttercrunch layer, along with a lot of spice. Yes, I’m the person who doesn’t love the spice part of pumpkin spice. However, it’s really important here to bring out the flavor, and it’s also delicious!

All of those spices with the butter and sugar?

So good.

pouring chocolate onto toffee

Once the buttercrunch layer sets, I like to cover this with a layer of milk chocolate. You can use dark if you wish. Whatever you prefer.

Then come the most wonderful toppings. Salted pepitas, toasted pecans and some sort of chocolate chunks – you can use dark chocolate or white chocolate chips. I actually used Valrhona dulcey blonde chocolate here. It’s a carmely, delicious milk chocolate made with only 30% cocoa, which gives it the light color. It tastes warm and buttery to begin with, so it’s the perfect addition to this toffee.

However! It’s not necessary. You can truly add any sort of chocolate here, or even a chocolate caramel candy. Something to add a little texture while looking cute. You know! Important things. 

milk chocolate pumpkin buttercrunch

I love this twist on a classic treat for the season. If you’re not into pie or pumpkin dream cake, then you could make this pumpkin buttercrunch ahead of time and have it to snack on after dinner come Thanksgiving. It’s also fun to make and package up for friends and family, especially if you deliver some food on the holiday! 

milk chocolate pumpkin buttercrunch

Plus, this buttery caramel crunch! Cannot get enough.

milk chocolate pumpkin buttercrunch

Pumpkin Buttercrunch

Print

Milk Chocolate Pumpkin Buttercrunch

This pumpkin buttercrunch is spiced to perfection and covered with a layer of milk chocolate, roasted pepitas and toasted pecans. Delicious!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 10 minutes
Setting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8 to 10 people
Author How Sweet Eats

Ingredients

  • 14 tablespoons unsalted butter
  • 1 cup sugar
  • 2 tablespoons water
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 12 ounces milk chocolate, chopped
  • 1 tablespoon coconut oil
  • ½ cup roasted pepitas
  • ½ cup toasted pecans, some chopped
  • ½ cup chocolate chunks, I used valrhona dulcey blonde chocolate

Instructions

  • Line a baking sheet with parchment paper.
  • Heat the butter, sugar, water, pumpkin puree, pumpkin spice and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla extract.
  • Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
  • Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer.
  • Sprinkle with the pepitas, pecans and chocolate chunks. You can add some flaked sea salt or a sprinkle of pumpkin spice if you wish as well! Let the chocolate layer set completely.
  • Break into pieces and serve!

Notes

slightly adapted from dominique ansel

milk chocolate pumpkin buttercrunch

Hello I’m in love.

The post Milk Chocolate Pumpkin Buttercrunch. appeared first on How Sweet Eats.

Churro Toffee Blondies

Churro Toffee Blondies
I’m a big Disney fan and, like many other fans out there, one of the things that I love about the parks is the food. If you follow me on Instagram, you’ll have seen that I sometimes post about the treats that I have enjoyed when visiting Disneyland. One particularly …

The post Churro Toffee Blondies appeared first on Baking Bites.

Churro Toffee Blondies
I’m a big Disney fan and, like many other fans out there, one of the things that I love about the parks is the food. If you follow me on Instagram, you’ll have seen that I sometimes post about the treats that I have enjoyed when visiting Disneyland. One particularly popular treat is Churro Toffee, a crisp and buttery toffee that is thinly coated in white chocolate and topped with the same kind of cinnamon sugar mixture that coats churros. The toffee is delicious addictive and, surprisingly, not quite as sweet as it sounds. It is a must-try for churro fans.

Since I can’t visit Disneyland at the moment, I decided to bake up some Churro Toffee Blondies that are inspired by the popular Disney treat. The chewy blondies are packed with toffee bits and just the right amount of white chocolate, and they are coated in a crust of cinnamon sugar. They will remind you of churros and – most importantly – they taste like Churro Toffee!

One of the keys for the success of this Churro Toffee Blondie recipe is preparing the cinnamon sugar mixture that is used for the topping in advance. This is because the recipe calls for you to use a small amount of the mixture to line the baking pan before you add the batter. A small amount of cinnamon sugar on the base of the blondies really ensures that you will taste churro in every single bite. Since the sugar could caramelize on the bottom of the bars, I highly recommend lining your pan with aluminum foil for this recipe, then lightly greasing it before adding the cinnamon sugar.

The batter itself will come together very quickly, since this recipe only uses a few common pantry ingredients. If you happen to have Churro Toffee on hand from Disneyland – or from a copycat recipe – feel free to chop it up and stir it into the batter. Otherwise, simply use the combination of toffee bits and white chocolate that I’ve directed in the recipe below. The bars will be ready to eat as soon as they have cooled and will keep well for a couple of days after baking.

Churro Toffee Blondies
1/3 cup sugar + 1 tbsp ground cinnamon
1/2 cup butter, melted and cooled
1 cup sugar
1 large egg
1 1/2 tsp vanilla extract
3/4 tsp salt
1 cup all purpose flour
1/3 cup white chocolate chips
1/2 cup chopped toffee bits
or 1/2 cup chopped Disney Churro Toffee

Preheat oven to 350F. Ling an 8-inch square baking pan with aluminum foil and lightly grease with butter or cooking spray.
In a small bowl, whisk together sugar and ground cinnamon topping mixture. Use 1 1/2 tablespoons of the cinnamon sugar mixture to evenly coat the bottom of the greased baking pan. Set the remaining cinnamon sugar mixture aside. ‘
In a large bowl, whisk together melted butter, sugar, egg, vanilla extract and salt until smooth. Stir in flour until completely combined. Stir in white chocolate chips and toffee bits until evenly distributed.
Since the batter is thick, dollop the batter into the pan and use a spatula to spread it into an even layer.
Bake for 30-33 minutes, or until bars are set and the outside edge is a light golden brown.
Allow blondies to cool completely before slicing.

Makes 16-20.

The post Churro Toffee Blondies appeared first on Baking Bites.

One Bowl Blondies

These soft and chewy blondies have a vanilla, brown sugar base and are a family favorite dessert. And the best part? You only need ONE bowl to make them! Blondies Cookies, brownies, and blondies are my favorite desserts. I appreciate fancy, elegant des…

These soft and chewy blondies have a vanilla, brown sugar base and are a family favorite dessert. And the best part? You only need ONE bowl to make them! Blondies Cookies, brownies, and blondies are my favorite desserts. I appreciate fancy, elegant desserts, but when it comes down to it, give me simple! Blondies are…

The post One Bowl Blondies appeared first on Two Peas & Their Pod.