Pumpkin Sticky Toffee Cake

I apologize the last three posts on here have been pumpkin recipes.  That's a whole lotta pumpkin overload for you.  But then again I'm not sorry because this is the only time of year I get to post pumpkin recipes.  So na na na na.  This Pumpkin Sticky Toffee Cake is fresh out of the oven.



It's literally sitting on my counter, still warm.  I've never posted a recipe so fast in my life.  Anyone want to come over and have a piece?  Anyone?  I already stuffed my face with a slice and oh my GOSH.... it's really, really, really good.  I can't lie to you.  This is probably one of my best creations.

Please make.

I guess I should tell you how I made it and what's in it, blah blah.  So it's like you're making English sticky toffee pudding... we've all made that before, right?  No?  Well, you boil dates, water, baking soda and make a puree.  I added pumpkin to mine, so you're going to do that as well.  Then you make a spiced brown sugar cake batter and add the date/pumpkin puree.  Bake in a loaf pan then top with homemade salted caramel glaze.

Then you eat it and try not to think about how much butter you're consuming.

You could make this for Thanksgiving... just an idea.  Maybe for a breakfast treat or dessert?

Pumpkin Sticky Toffee Cake

1 cup water
1 1/2 cups chopped dates
1 teaspoon baking soda
1 cup canned pumpkin puree
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract

Glaze
3 tablespoons unsalted butter
1/3 cup dark brown sugar
1/4 cup hot milk or cream
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

In a small saucepan, over medium heat, bring water to a boil; turn off heat, stir in dates and baking soda until well combined.  Whisk in pumpkin and allow mixture to 5 minutes.  Stir and mash the dates until almost pureed.  Cool 10 minutes

In a medium bowl, sift together cake flour, baking powder, salt and cinnamon.  In a large mixing bowl, beat together butter and brown sugar until creamy; beat in eggs and vanilla until well combined.  Beat in date mixture until well combined.  Stir in flour mixture until just combined.  Spread batter into a loaf pan coated with cooking spray.  Cover and refrigerate overnight.

Heat oven to 350 degrees F.  Uncover loaf pan and bake bread 55-60 minutes, or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool on a wire rack.

To make the glaze, melt butter in a small saucepan over medium heat; whisk in brown sugar and bring mixture to a boil.  Boil 2 minutes, whisking frequently.  Whisk in hot milk and bring mixture to a boil, whisking frequently, until mixture is smooth.  Remove pan from heat and strain mixture into a small bowl; sift in confectioners' sugar.  Whisk in vanilla and salt until mixture is smooth.  Cool glaze for a few minutes until it has a thicker consistency.  Drizzle glaze over slightly warm bread.

Makes 10 servings

Almond Toffee

Almond Toffee

1 cup sliced almonds
1 cup unsalted butter
1 cup granulated sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups dark or semi-sweet chocolate chips
3/4 cup white chocolate chips

Heat oven to 350 degrees F.  
Line a 13x9-inch baking dish with foil.

Place almonds on a cookie sheet and bake 8 minutes or until lightly toasted.
Bring butter, sugar, water and salt to a boil, in a large saucepan, over medium heat.  Boil for about 10 minutes, stirring occasionally.  When hot syrup turns light golden brown, stir in almonds.  Continue to cook, stirring constantly, until syrup starts to turn golden brown.  Quickly remove pan from heat and stir in baking soda and vanilla until combined; pour toffee into prepared baking dish.

Sprinkle chocolate chips on top of toffee and wait a few minutes for them to melt before spreading evenly.  Sprinkle white chocolate chips on top, wait to melt, and swirl into chocolate.  Cool completely before cutting into pieces.

To make a mint variation, sprinkle 1/2 cup crushed Thin Mint cookies on top, followed by 2 crushed candy canes.

Peanut Butter-Toffee Chocolate Chip Cornflake Cookies

Peanut Butter-Toffee Chocolate Chip Cornflake Cookies

1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup peanut butter
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely ground corn flakes
3/4 cup all purpose flour
3/4 cup toffee bits
1 cup semi-sweet chocolate chips

Melt butter in a small saucepan over medium heat; cook 2 minutes, whisking frequently, until butter foams and starts to turn golden. Pour butter into a large mixing bowl.

Add brown sugar to mixing bowl. Mix, using a mixer on medium speed, for 2 minutes. Mix in peanut butter, egg, vanilla, baking soda and salt until well combined - about 1 minute. Reduce mixer speed to low and beat in corn flake, flour, toffee bits and chocolate chocolate chips until just combined. Chill dough in refrigerator for 20 minutes.

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Drop rounded tablespoons of dough onto cookie sheets. Bake 10-12 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool.

Makes about 10-12 big cookies

Heath Bar Cake

Heath Bar Cake

2 cups cake flour
1/3 cup unsweetened dark cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup water

2 cups heavy whipping cream
3 tablespoons granulated sugar
1/4 cup hot fudge
3 tablespoons caramel syrup
1/2 cup toffee bits

Heat oven to 350 degrees. Coat a 13x9-inch baking pan with cooking spray.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy - about 1 minute. Beat in eggs and vanilla until combined. Beat in flour mixture, alternating with buttermilk and water until just combined.

Place batter in pan. Bake 25 minutes or until middle of cake springs back when lightly touched. Cool completely on a wire rack.

To make the whipped cream, beat together cream and 3 tablespoons sugar, in a large bowl, using a mixer on high speed, until stiff peaks form. Spread whipped cream over cooled cake. Drizzle with hot fudge and caramel syrup. Sprinkle with toffee bits. Refrigerate until ready for use.

Makes 10 servings

Banana Pudding Cake

Banana Pudding Cake
1 1/2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 large bananas, mashed
1/2 teaspoon vanilla extract
4 large egg yolks
3/4 cup buttermilk

Vanilla Wafer Toffee
2 tablespoons unsalted butter
1/4 cup packed brown sugar
3 tablespoons heavy whipping cream
1/8 teaspoon salt
1 1/3 cups coarsely chopped chopped vanilla wafer cookies

Vanilla Whipped Cream
1 cup heavy whipping cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees F. Butter and flour bottom and sides of a 10-inch springform pan.

In a medium mixing bowl, sift together flour, cornstarch, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, oil, sugar and banana until creamy - about 1-2 minutes. Beat in egg yolks and vanilla until combined - about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with buttermilk, until combined.

Place batter in pan; bake 30 minutes or until well risen and golden brown. Cool completely on a wire rack.

To make the Vanilla Wafer Toffee, melt butter in a medium saucepan over medium heat; whisk in brown sugar, cream and salt and bring to a boil, whisking frequently. Keep whisking and cooking for a minute or two, until sugar is dissolved. Remove pan from heat and stir in vanilla wafers until well coated. Scatter wafer pieces over a greased cookie sheet. Bake 8 minutes or until golden brown and bubbly. Cool on waxed paper, breaking toffee into smaller pieces.

To make the Vanilla Whipped Cream, beat cream, sugar and vanilla together in a large mixing bowl, using a mixer on high speed, until stiff peaks form.

To assemble the cake, first remove sides from springform pan. Pipe or spread whipped cream over cake. Sprinkle vanilla wafer toffee on top of cake.

Makes 10 servings

Cashew-Caramel Popcorn Toffee

Cashew-Caramel Popcorn Toffee

2 cups crushed caramel popcorn
1/2 cup unsalted butter
1 cup packed brown sugar
3 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup finely chopped salted cashews, toasted

Line an 8x8-inch baking dish with foil; coat foil with cooking spray. Place popcorn evenly into dish.

Melt butter in a large saucepan over medium heat; stir in brown sugar and water until combined. Cook mixture, without stirring, for about 8 minutes or until the hot syrup is a deep golden brown. Stir in vanilla and baking soda until combined. Working quickly, pour hot toffee evenly over popcorn. Sprinke cashews over the top.

Cool completely before lifting out foil and slicing

Peanut Butter Chocolate Chunk Cookies with Toffee Peanuts

Chocolate chunk cookies made with chopped toffee-covered peanuts.

Peanut Butter Chocolate Chunk Cookies with Toffee Peanuts 

7 tablespoons unsalted butter, divided use
1 1/4 cups packed brown sugar, divided use
1 cup coarsely chopped salted peanuts
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon instant yeast
1/2 cup creamy peanut butter
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped semi-sweet chocolate

Preheat oven to 350 degrees F. Line a small cookie sheet with waxed paper and grease waxed paper.

Melt 1 tablespoon butter in a small saucepan over medium heat; whisk in 1/4 cup brown sugar and bring mixture to a boil, whisking frequently. Stir in peanuts until well coated, then spread out on waxed paper. Bake for 8-10 minutes or until bubbly and golden brown. Remove from oven and cool completely before crumbling into pieces.

Melt remaining butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside to cool slightly, about 8 minutes.

In a medium sized mixing bowl, sift together flour, baking soda and salt; stir in yeast until combined.

In a large mixing bowl, using a mixer on medium speed, beat peanut butter, remaining brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and toffee peanuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. ( You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 350 degrees F.

Roll heaping tablespoonfuls of dough into balls, place on greased cookie sheets and flatten slightly using palms of hands. Bake for 11-13 minutes, or until golden brown around edges. Cool 1 minute before transferring to wire racks.

Makes about 3 dozen cookies

Maple-Toffee Glazed Pretzels

Maple-Toffee Glazed Pretzels

Ingredients:
3 1/4 cups bread flour, plus additional for rolling
1 cup water
1 tablespoon brown sugar
1 tablespoons butter, softened, plus additional for greasing
2 teaspoons active dry yeast
1 1/2 teaspoons salt

8 cups water
2 tablespoons baking soda

1 egg
1 tablespoon water

2 tablespoons unsalted butter
1/3 cup firmly packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon flaky sea salt

Directions:
In the bowl of a stand mixer with dough hook attached, combine flour, 1 cup water, 1 tablespoon brown sugar, 1 tablespoon butter, yeast and 1 1/2 teaspoons salt, and mix until elastic, about 5 minutes on medium speed.

Butter a large mixing bowl; place dough inside and cover with plastic wrap. Allow to rise in a warm place for 1 hour, or until doubled in bulk. I set my bowl in the oven at 170 degrees F, but that may have been too warm. It got the job done though!

Preheat oven to 450 degrees F (remove dough, duh). Butter two large baking sheet pans; line with parchment paper, then butter parchment.

Bring 8 cups of water and baking soda to a boil in a large pot.

Divide dough into 8 equal pieces, and roll into pretzel shape on a floured surface.

Reduce water to a simmer; gently lower two pretzels into water, cook 1 minute, then remove onto baking sheet using a slotted spoon or spatula. Repeat process with remaining pretzels.

Whisk together egg and 1 tablespoon water, in a small bowl, until combined; brush evenly over tops of pretzels.

Bake at 450 degrees for 10 minutes.

Meanwhile, make the glaze. Melt 2 tablespoons butter in a small saucepan over medium heat. Whisk in maple syrup and brown sugar, and bring mixture to a boil, whisking frequently; boil 1 minute, then remove from heat.

After 10 minutes, remove pretzels from oven and brush glaze over the tops (save leftover glaze for dipping!). Evenly sprinkle pretzels with sea salt. Return pans to oven and bake for an additional 5-7 minutes, or until golden brown; transfer to wire racks.

Makes 8 large pretzels

Browned Butter-Scotch Toffee Blondies

Browned Butter-Scotch Toffee Blondies
Ingredients:
9 tablespoons unsalted butter, softened, divided use
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup firmly packed brown sugar (light or dark)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 cup sweetened flaked coconut, toasted
1/2 cup butterscotch chips
1/2 cup toffee bits
Melted white chocolate with cinnamon, optional

Directions:
Preheat oven to 350 degrees F. Butter an 8x8-inch square baking dish.

Melt 6 tablespoons butter in a small saucepan over medium heat and cook butter, stirring frequently, until it starts to foam and brown - about 5 minutes; set aside.

In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together 3 additional tablespoons butter, brown sugar and sugar, until creamy, about 1-2 minutes. Beat in vanilla and egg until combined. Beat in browned butter until combined. Reduce mixer speed to low and beat in flour mixture until just combined; stir in coconut, butterscotch chips, and toffee bits, until combined.

Scrape batter into prepared baking dish. Bake at 350 degrees F for 25-30 minutes, or until golden brown.
Cool on a wire rack completely, before drizzling melted white chocolate with cinnamon over the top. Allow the white chocolate to set before slicing.

Makes 12 bars

Kitchen Sink Bundt Cake

Kitchen Sink Chocolate Bundt Cake

Ingredients:
2 1/3 cups cake flour
3/4 cup unsweetened dark cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups buttermilk
1 3/4 cup dark chocolate chips, divided use
1 cup peanut butter chips
1 cup toffee bits
1/3 cup heavy whipping cream
3/4 cup coarsely chopped peanut butter-filled pretzels
3/4 cup coarsely chopped chocolate sandwich cookies
1/4 cup coarsely chopped salted peanuts
1/3 cup caramel sauce

Directions:
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.

In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.

Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.

Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.

Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.

Makes 10 servings

Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache

Dark chocolate brownies made with dark nutty beer, topped with a caramel macadamia nut ganache.  

Macadamia Nut Ale Brownies with White Chocolate-Toffee Ganache

Ingredients:
7 1/2 tablespoons unsalted butter, divided use
1/3 cup nutty dark-type ale, plus an additional 3 tablespoons, divided use
6 ounces bittersweet chocolate chips
2/3 cup all purpose flour
1/3 cup unsweetened dark cocoa powder (such as Hershey's Dark)
1 teaspoon instant espresso powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 1/4 teaspoons vanilla extract
1/2 cup chopped macadamia nuts, lightly toasted*
2 tablespoons heavy cream
1/3 cup firmly packed light brown sugar
4 ounces white chocolate chips

Directions:
Preheat oven to 375 degrees F. Line an 8x8-inch baking dish with foil; coat with cooking spray.

Melt 6 tablespoons butter in a small saucepan over medium heat, and stir in ale. When mixture is hot and starts to bubble, turn heat off, and stir in bittersweet chocolate, until melted and well combined; set aside.

In a medium sized mixing bowl, sift together flour, cocoa powder, espresso powder and salt.
In a large mixing bowl, using an electric mixer on high speed, beat together eggs, granulated sugar and vanilla, for 3 minutes. Reduce mixer speed to low, and beat in melted chocolate mixture, until well combined. Stir in flour mixture, until just combined.
Scrape batter into prepared dish and sprinkle with macadamia nuts; bake at 375 degrees F, for 28-30 minutes, or until set. Cool on a wire rack for 30 minutes.

Melt the additional 1 1/2 tablespoons butter in a small saucepan set over medium heat; stir in additional 3 tablespoons ale, cream and brown sugar. Bring mixture to a boil, whisking frequently. Reduce heat to medium-low and simmer for 5-6 minutes, whisking frequently, until reduced and bubbly. Remove pan from heat and cool for 5 minutes. Stir in white chocolate until melted and smooth, placing pan back on heat source if necessary.
Pour white chocolate-toffee glaze over brownies, and smooth the surface, using a rubber spatula.

Freeze the brownies until set, about 1-2 hours. Lift the foil-lined brownies out of dish, and slice into bars, using a sharp knife.

*To toast the macadamia nuts, place in a small bowl and microwave for 20-40 seconds, or until light golden brown and fragrant.

Yield: 9 big brownies

Sticky Toffee Pudding

The classic English dessert that's made with dates and a buttery toffee sauce. 

Sticky Toffee Pudding

Ingredients:
3/4 cup water
2/3 cup chopped pitted dates
1 teaspoon baking soda

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract

2 cups heavy cream
1 cup (packed) dark brown sugar
1/4 cup unsalted butter

Directions:
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with non-stick flour-added cooking spray. Combine water, dates and baking soda in a medium saucepan and bring to a boil. Remove from heat; cool completely.

In a medium bowl, sift together flour, baking powder, and salt.
Using an electric mixer, beat 1/2 cup butter and granulated sugar in a large bowl until light and fluffy. Beat in eggs 1 at a time. Mix in vanilla and half of flour mixture, then date mixture. Blend in remaining flour mixture. Pour batter into prepared pan.
Bake at 350 degrees F, for 45 minutes.

MEANWHILE, make the sauce: bring cream, brown sugar and 1/4 cup butter to boil in a medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low, and simmer sauce, stirring occasionally, about 15 minutes. Set aside.

When cake has baked for 45 minutes, pour 3/4 of the caramel sauce over cake; continue baking for an additional 15 minutes. Cool in pan 10 minutes. Invert cake onto platter. Cool for about 30-40 minutes.
Serve this warm, with remaining (warm) caramel sauce, and some vanilla ice cream.

Yield 6-8

Chewy Chocolate Chip Toffee Cookies

The chewiest, most delicious browned-butter chocolate chip cookies loaded with toffee bits.

Chewy Chocolate Chip Toffee Cookies

Ingredients:
3/4 cup unsalted butter
1/4 cup butter-flavored shortening
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg, plus as additional 1 yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips
3/4 cup coarsely chopped chocolate covered toffee bits

Directions:
Preheat oven to 375 degrees F. Coat a large sheet pan with shortening, butter, cooking spray, or parchment paper.

Melt the butter and shortening in a heavy-bottom medium saucepan over medium heat, until light golden brown in color, and fragrant. Set aside.

Sift together the flour, baking soda, and salt, in a medium sized bowl.

Pour the melted butter in a large bowl; add the brown sugar and granulated sugar. Cream the butter and sugars on medium speed, using an electric mixer
Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips and toffee bits.
Chill the dough for 30 minutes, then place rounded tablespoons of dough onto prepared pan. Bake for 12-14 minutes, or until golden brown, and cool on the pan for 2 minutes, before transferring to a wire rack to cool completely.

Yield: 2 1/2 dozen