#this post comes to you sponsored by me having some warm ginger cake with a drizzle of golden syrup

[secondgame00-blog]

sticky toffee pudding with mascarpone butterscotch

I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare.  At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).

So I stocked up on dates, and set this pudding in my sights.  But somehow the dates in my pantry made their way into cinnamon rolls and warm butter tarts instead, and before I knew it, my best intentions to sample the pudding at the Shakespeare were waylaid by a couple thousand miles when we moved to the West Coast.  It wasn’t until this year, when I finally stumbled across Karen Mordechai’s version via Deb Perelman, that I found the chance to mend the error of my ways. 

This version, granted, got a little confused along the way.  Alongside my sticky toffee preoccupations, I’ve also had a hankering for a good gingerbread–the cake sort instead of the cookie, something like the tall, dark, and handsome one found in Samantha Seneviratne’s The New Sugar and Spice.  The themes are similar, a sticky, flavorful, holiday-themed cake, but where the caramel-y sweet sticky toffee pudding stops, the gingerbread picks up with warm, dark molasses and spice. 

So this has a bit of both:  It has plenty of my favorite caramel-like dates, soaked in boiling water until soft and luxurious, but swaps out white sugar for both brown sugar and molasses for a deep, dark flavor and hue.  It’s rich and warm and holiday-ready from a happy dose of ground ginger, cinnamon, allspice and more, and cloaked under a butterscotch made with Vermont Creamery mascarpone for even more buttery, creamy redolence than the usual.  It combines all that I wanted from both warm sticky toffee pudding and dense, rich gingerbread, with the sort of squidgy, comforting excess that is appropriate all of the time but especially at the holidays–because that’s a situation where, in my opinion, you should never have to choose between desserts.  I hope there’s as much of this cake, flannel pajamas, and flickering fireplaces in your future as possible. 

Thanks to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own.

sticky toffee pudding with mascarpone toffee sauce

For the cake:

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried Medjool dates, pitted and chopped (my favorite online source is Nuts.com; Costco also sells an organic brand that I like, though the name escapes me)

2 cups boiling water

1 ½ teaspoons baking soda

½ cup (1 stick, 4 ounces or 113 grams) unsalted butter, melted

¾ cup (150 grams) dark brown sugar, packed

¼ cup molasses

2 large eggs

1 ⅔ cups (210 grams) all-purpose flour

2-3 teaspoons gingerbread spice or 1-2 teaspoons ground ginger, ½-1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice

For the sauce:

8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

1 cup (8 oz) Vermont Creamery mascarpone

1 cup plus 2 tablespoons (215 grams) dark brown sugar

2 teaspoons vanilla extract

⅛ teaspoon salt (or more, if desired)

To serve:

Coarse sea salt

More mascarpone, lightly sweetened whipped cream, or ice cream

Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).

Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.

Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.

Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!

For a cake that veers even more into that warm, rich holiday gingerbread territory, use the higher range of the spices listed below. You could even stir in a teaspoon or two of freshly grated ginger.

3.1

http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

you may also like

Source: http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

#read more #see more #check it out #interesting #learn more

[hedgeradish9-blog]

sticky toffee pudding with mascarpone butterscotch

I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare.  At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).

So I stocked up on dates, and set this pudding in my sights.  But somehow the dates in my pantry made their way into cinnamon rolls and warm butter tarts instead, and before I knew it, my best intentions to sample the pudding at the Shakespeare were waylaid by a couple thousand miles when we moved to the West Coast.  It wasn’t until this year, when I finally stumbled across Karen Mordechai’s version via Deb Perelman, that I found the chance to mend the error of my ways. 

This version, granted, got a little confused along the way.  Alongside my sticky toffee preoccupations, I’ve also had a hankering for a good gingerbread–the cake sort instead of the cookie, something like the tall, dark, and handsome one found in Samantha Seneviratne’s The New Sugar and Spice.  The themes are similar, a sticky, flavorful, holiday-themed cake, but where the caramel-y sweet sticky toffee pudding stops, the gingerbread picks up with warm, dark molasses and spice. 

So this has a bit of both:  It has plenty of my favorite caramel-like dates, soaked in boiling water until soft and luxurious, but swaps out white sugar for both brown sugar and molasses for a deep, dark flavor and hue.  It’s rich and warm and holiday-ready from a happy dose of ground ginger, cinnamon, allspice and more, and cloaked under a butterscotch made with Vermont Creamery mascarpone for even more buttery, creamy redolence than the usual.  It combines all that I wanted from both warm sticky toffee pudding and dense, rich gingerbread, with the sort of squidgy, comforting excess that is appropriate all of the time but especially at the holidays–because that’s a situation where, in my opinion, you should never have to choose between desserts.  I hope there’s as much of this cake, flannel pajamas, and flickering fireplaces in your future as possible. 

Thanks to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own.

sticky toffee pudding with mascarpone toffee sauce

For the cake:

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried Medjool dates, pitted and chopped (my favorite online source is Nuts.com; Costco also sells an organic brand that I like, though the name escapes me)

2 cups boiling water

1 ½ teaspoons baking soda

½ cup (1 stick, 4 ounces or 113 grams) unsalted butter, melted

¾ cup (150 grams) dark brown sugar, packed

¼ cup molasses

2 large eggs

1 ⅔ cups (210 grams) all-purpose flour

2-3 teaspoons gingerbread spice or 1-2 teaspoons ground ginger, ½-1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice

For the sauce:

8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

1 cup (8 oz) Vermont Creamery mascarpone

1 cup plus 2 tablespoons (215 grams) dark brown sugar

2 teaspoons vanilla extract

⅛ teaspoon salt (or more, if desired)

To serve:

Coarse sea salt

More mascarpone, lightly sweetened whipped cream, or ice cream

Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).

Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.

Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.

Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!

For a cake that veers even more into that warm, rich holiday gingerbread territory, use the higher range of the spices listed below. You could even stir in a teaspoon or two of freshly grated ginger.

3.1

http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

you may also like

Source: http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

[skinflesh97-blog]

sticky toffee pudding with mascarpone butterscotch

I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare.  At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).

So I stocked up on dates, and set this pudding in my sights.  But somehow the dates in my pantry made their way into cinnamon rolls and warm butter tarts instead, and before I knew it, my best intentions to sample the pudding at the Shakespeare were waylaid by a couple thousand miles when we moved to the West Coast.  It wasn’t until this year, when I finally stumbled across Karen Mordechai’s version via Deb Perelman, that I found the chance to mend the error of my ways. 

This version, granted, got a little confused along the way.  Alongside my sticky toffee preoccupations, I’ve also had a hankering for a good gingerbread–the cake sort instead of the cookie, something like the tall, dark, and handsome one found in Samantha Seneviratne’s The New Sugar and Spice.  The themes are similar, a sticky, flavorful, holiday-themed cake, but where the caramel-y sweet sticky toffee pudding stops, the gingerbread picks up with warm, dark molasses and spice. 

So this has a bit of both:  It has plenty of my favorite caramel-like dates, soaked in boiling water until soft and luxurious, but swaps out white sugar for both brown sugar and molasses for a deep, dark flavor and hue.  It’s rich and warm and holiday-ready from a happy dose of ground ginger, cinnamon, allspice and more, and cloaked under a butterscotch made with Vermont Creamery mascarpone for even more buttery, creamy redolence than the usual.  It combines all that I wanted from both warm sticky toffee pudding and dense, rich gingerbread, with the sort of squidgy, comforting excess that is appropriate all of the time but especially at the holidays–because that’s a situation where, in my opinion, you should never have to choose between desserts.  I hope there’s as much of this cake, flannel pajamas, and flickering fireplaces in your future as possible. 

Thanks to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own.

sticky toffee pudding with mascarpone toffee sauce

For the cake:

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried Medjool dates, pitted and chopped (my favorite online source is Nuts.com; Costco also sells an organic brand that I like, though the name escapes me)

2 cups boiling water

1 ½ teaspoons baking soda

½ cup (1 stick, 4 ounces or 113 grams) unsalted butter, melted

¾ cup (150 grams) dark brown sugar, packed

¼ cup molasses

2 large eggs

1 ⅔ cups (210 grams) all-purpose flour

2-3 teaspoons gingerbread spice or 1-2 teaspoons ground ginger, ½-1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice

For the sauce:

8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

1 cup (8 oz) Vermont Creamery mascarpone

1 cup plus 2 tablespoons (215 grams) dark brown sugar

2 teaspoons vanilla extract

⅛ teaspoon salt (or more, if desired)

To serve:

Coarse sea salt

More mascarpone, lightly sweetened whipped cream, or ice cream

Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).

Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.

Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.

Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!

For a cake that veers even more into that warm, rich holiday gingerbread territory, use the higher range of the spices listed below. You could even stir in a teaspoon or two of freshly grated ginger.

3.1

http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

you may also like

Source: http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

[towerrange15-blog]

sticky toffee pudding with mascarpone butterscotch

I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare.  At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).

So I stocked up on dates, and set this pudding in my sights.  But somehow the dates in my pantry made their way into cinnamon rolls and warm butter tarts instead, and before I knew it, my best intentions to sample the pudding at the Shakespeare were waylaid by a couple thousand miles when we moved to the West Coast.  It wasn’t until this year, when I finally stumbled across Karen Mordechai’s version via Deb Perelman, that I found the chance to mend the error of my ways. 

This version, granted, got a little confused along the way.  Alongside my sticky toffee preoccupations, I’ve also had a hankering for a good gingerbread–the cake sort instead of the cookie, something like the tall, dark, and handsome one found in Samantha Seneviratne’s The New Sugar and Spice.  The themes are similar, a sticky, flavorful, holiday-themed cake, but where the caramel-y sweet sticky toffee pudding stops, the gingerbread picks up with warm, dark molasses and spice. 

So this has a bit of both:  It has plenty of my favorite caramel-like dates, soaked in boiling water until soft and luxurious, but swaps out white sugar for both brown sugar and molasses for a deep, dark flavor and hue.  It’s rich and warm and holiday-ready from a happy dose of ground ginger, cinnamon, allspice and more, and cloaked under a butterscotch made with Vermont Creamery mascarpone for even more buttery, creamy redolence than the usual.  It combines all that I wanted from both warm sticky toffee pudding and dense, rich gingerbread, with the sort of squidgy, comforting excess that is appropriate all of the time but especially at the holidays–because that’s a situation where, in my opinion, you should never have to choose between desserts.  I hope there’s as much of this cake, flannel pajamas, and flickering fireplaces in your future as possible. 

Thanks to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own.

sticky toffee pudding with mascarpone toffee sauce

For the cake:

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried Medjool dates, pitted and chopped (my favorite online source is Nuts.com; Costco also sells an organic brand that I like, though the name escapes me)

2 cups boiling water

1 ½ teaspoons baking soda

½ cup (1 stick, 4 ounces or 113 grams) unsalted butter, melted

¾ cup (150 grams) dark brown sugar, packed

¼ cup molasses

2 large eggs

1 ⅔ cups (210 grams) all-purpose flour

2-3 teaspoons gingerbread spice or 1-2 teaspoons ground ginger, ½-1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice

For the sauce:

8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

1 cup (8 oz) Vermont Creamery mascarpone

1 cup plus 2 tablespoons (215 grams) dark brown sugar

2 teaspoons vanilla extract

⅛ teaspoon salt (or more, if desired)

To serve:

Coarse sea salt

More mascarpone, lightly sweetened whipped cream, or ice cream

Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).

Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.

Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.

Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!

For a cake that veers even more into that warm, rich holiday gingerbread territory, use the higher range of the spices listed below. You could even stir in a teaspoon or two of freshly grated ginger.

3.1

http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

you may also like

Source: http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

[thecraftybug]

National Pie Day

Christmas and New Year are rapidly becoming a distant memory so what better way to cheer up a dull January than by embracing National Pie Day!  After all, it is that time of year, with the long dark evenings, when comfort food such as a jolly tasty pie has a serious attraction.  So needing no further excuse, we thought we would celebrate the pie.

This does, of course, beg the question of when and why do we have National Pie Day?  It takes place on 23 January each year and is an American invention:

National Pie Day, is an annual celebration of pies started in the mid-1970s by Boulder, Colorado nuclear engineer, brewer and teacher Charlie Papazian after he declared his own birthday, January 23, to be National Pie Day. Since 1986, National Pie Day is sponsored by the American Pie Council. Via en.wikipedia.org

Given that National Pie Day is more American than British (and we have our own British Pie Week 4-10 March for 2019), we thought we might focus on pies which are American in origin.   Which means they are of the sweet treat variety rather than a traditional British pastry based meat and potato type.  Something to cheer up January and make us hanker after summer.  However, come British Pie Week, I'm thinking gravy more than chocolate so watch this space!

So what is an American pie?  Well according to a really interesting history and categorisation of the American pie on Eater, it is as follows:

Today, most American pie is a round pastry with crust that envelopes a (usually sweet) filling, prepared in a pan with sloping sides and a small lip. Pies come in many shapes and sizes — there are hand pies and slab pies, fried pies and crumble-topped pies — but the most traditional American pie is a nine-inch round pie, a shape that originated in Medieval Europe.

The perfect pie is built from two things: 1) A well-made crust with a flaky texture and deep golden color; and 2) A fresh, well-set, flavorful filling. Pie's filling is how we will categorize these sweet American pie styles.

For the serious chocolate lover out there, what could be better than a Mississippi Mud Pie!  It is thought the name refers to the fact that the chocolate cake looks just like the muddy brown banks of the river Mississippi but, thankfully, it tastes so much better and is a rich, indulgent treat.  This recipe from Simon Rimmer is full of gooey yumminess.

From the bourbon biscuit base to the fudge topping. This recipe for Mississippi mud pie is a chocolate-lovers delight. Via bbc.com

Another pie always associated with the States, is a Key Lime Pie.  This pie is so called because of the type of limes used to make the dish:

The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. While their thorns make them less tractable, and their thin, yellow rinds more perishable, Key limes are more tart and more aromatic than the common Persian limes seen year-round at grocery stores in the United States. Key lime juice, unlike regular lime juice, is a pale yellow. The filling in a Key lime pie is also yellow, largely because of the egg yolks.

During mixing, a reaction between the proteins of the egg yolks and condensed milk with the acidic lime juice occurs that causes the filling to thicken on its own without requiring baking. Early recipes for Key lime pie did not require baking the pie, relying on this chemical reaction (called thickening) to produce the proper consistency of the filling. Today, because consuming raw eggs can be dangerous, pies of this nature are usually baked for a short time. The baking also thickens the texture more than the reaction alone. Via en.wikipedia.org

Another culinary pie delight brought to us courtesy of our American cousins, is the Shoofly Pie.  Now I have to confess I've never made or even tried one of these, but looking at the below recipe, I could easily be persuaded to give it a go!

This is the best shoofly pie I’ve eaten, and believe me, I’ve tried many. Some versions are dry and soft; others are quite gooey and moist. This one falls somewhere in between, and is thick and unabashedly pleasing. Shoofly is authentic American pie that comes to us from the Pennsylvania Amish and Mennonites and the Pennsylvania Dutch; we should be grateful to them forever.  Surprisingly, shoofly pie is not as popular in other Amish and Mennonite communities. It is found in Ohio; but in Indiana, if you ask for a piece of shoofly pie in a restaurant, the Amish girl who serves it will rather disparagingly tell you it’s made only for the tourists - a thousand pities. Via splendidtable.org

Pumpkin Pie is, of course, usually associated with Thanksgiving but there's no reason not to bake it at other times of the year, particularly when it brings such a feelgood factor with it. This pie contains spices associated with autumn into winter - such as cinnamon and ginger - but these would work equally well for a January warm up. This video tutorial on how to make a traditional pumpkin pie isn't too long at just under 4 minutes and has the ingredients and quantities needed printed on the screen. That way you can work alongside with no need to write down the recipe as you go. Being an American recipe, the pastry uses "shortening" which is essentially any fat which is solid at room temperature such as lard (animal or vegetable), margarine or butter (although butter has a lower melting point). It's an easy to watch video, with the pie making process well demonstrated so well worth a watch!

I hope you have found something of interest in our round up of the American Pie and will celebrate National Pie Day by, if not baking something yummy yourself, tucking into someone else's tasty treat! Why not let us know which are your favourite pies in this category?

The post National Pie Day was first seen on Crafty Bug's Website

[ynsespoir]

Chili-Rubbed Salmon with Summer Corn Salad

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

Chili-rubbed salmon with grilled corn, fresh tomatoes and sliced avocado all tossed together with a cilantro-lime dressing makes the perfect summer salad!

You guys, it’s officially grilling season and there’s nothing better than dining al fresco in your own backyard to kick off summer. Our grill is always in constant use during these warm months because not only does our grill make cooking meals super easy with little clean up, but everything just tastes so much better! We grill everything from chicken and shrimp to steak, fresh veggies and even pizza, but one of my ultimate favorites to make is grilled salmon!

This chili-rubbed salmon is packed with so much flavor and paired with this delicious summer salad just completes the whole meal. Fresh grilled corn, cherry tomatoes and creamy avocado slices all tossed together with peppery arugula and a cilantro-lime dressing that is simply to die for! Trust me, this salad needs to be on your weekly menu all summer long. The best part is it really only takes about 20 minutes to throw together!

This delicious salmon and all the fresh produce along with other quality and affordable O Organics® and Open Nature® products can be found exclusively at your local Safeway and other Albertsons Companies family of stores all across the country. I love that I can feel good about sharing this food with my family because O Organics is USDA certified organic while all Open Nature products are free from 110 food additives like nitrates, benzoates, artificial flavors and preservatives. Oh and did I mention everything is super affordable?? You can find a whole assortment of delicious items too, everything from high protein and air chilled to plant based and everything in between. These products make it super easy to grill all summer long and enjoy all your favorite seasonal dishes!

I even found all the seasonings needed for this salmon from the O Organics line at Safeway! This is one of my favorite go-to blends and is a mix of chili powder, cumin, smoked paprika, garlic powder, and onion powder along with some salt and pepper. I also added a little olive oil and fresh lime juice to keep the salmon nice and moist as it cooks. The end result is absolute perfection!

WHY GRILL SALMON IN FOIL?

There are many ways you can grill salmon, but my preferred method has always been to use foil. Not only does this make things really easy to clean, but the salmon retains so much delicious flavor and comes out tender and flaky every time! You never have to worry about your salmon falling apart or sticking to the grill when you take it off and you also get this delicious juice in the foil that you can brush back onto your salmon for even more flavor.

HOW TO GRILL SALMON IN FOIL

Mix all your seasonings together. I always pre-mix my spice blend so that I can make sure the salmon gets evenly coated.

Make a foil packet. I like to do this using two pieces of foil just to keep things simple. First lay a large piece of foil on a baking sheet or large plate (just to make transferring to the grill easier) and fold up the edges. Brush a little bit of oil on the foil so that the salmon doesn’t stick.

Season your salmon. Place the salmon in the center of the foil and brush the top with about a tablespoon of olive oil and squeeze about a half of a lime over top, brushing to evenly coat. Then sprinkle the salmon with your seasoning mix so that the entire fish is nice and coated.

Ready to grill! You’ll want to cook the salmon over medium heat, about 375 to 400 degrees. Cover your salmon with another sheet of foil, making sure that all the edges are nicely sealed. Place the foil packet on the grill and cook for about 15 to 18 minutes, until salmon is flaky and opaque through the center.

HOW TO MAKE A SUMMER CORN SALAD

Now time to make this incredible salad! This salad seriously has all of my favorite summer ingredients, fresh grilled corn right off the cob, juicy cherry tomatoes, slices of creamy avocado all over a bed of fresh arugula. Making this salad couldn’t be any easier either!

Prep the salad. Before throwing the corn and salmon on the grill, I like to do all of my chopping. Slice your tomatoes and avocado, chop up your green onions and cilantro, then toss everything together with the arugula in a large bowl.

Grill your corn. I like to throw the corn right on the grill while the salmon cooks. First you’ll want to lightly brush the corn with a little olive oil (or butter) and season with some salt and pepper. Then grill the corn 2 to 3 minutes per side, until the kernels start to brown. That char is what gives the corn so much flavor!

Make the dressing. You guys, this dressing is seriously amazing! Whisk together olive oil, fresh squeezed lime juice, garlic, honey, fresh cilantro, ground coriander and some salt/pepper and place in the fridge until ready to use.

Arrange salad and eat! Once everything is off the grill, carefully cut the corn off of the cob and slice up the salmon. Pro tip: use a bundt cake pan to easily cut the corn off of the cob! Toss the corn with the rest of the salad, add your salmon and drizzle with the cilantro-lime dressing.

Now if you like a creamier dressing, feel free to add this dressing to a blender and mix in half of an avocado! My hubby actually prefers this so we make that type of dressing a lot. And that’s it! I know it may seem like a lot of steps are involved, but I promise you this salad is DELICIOUS, quick to make and actually really simple to throw together. The end result is 100% worth it!

Clearly I love this entire dish as a salad, but these ingredients would also make delicious chili lime salmon tacos or you could even serve the salmon and veggies over brown rice or quinoa. I mean this corn tomato salad alone should be your new summer staple and the salmon all on its own is so flavorful, you really can’t go wrong!

MORE SALMON RECIPES YOU’LL LOVE

Ginger Basil Salmon in Foil

Hummus Crusted Salmon with Lemon Arugula Salad

Moroccan Salmon Foil Packets

Sheet Pan Ginger Soy Glazed Salmon

Easy Chimichurri Baked Salmon

This chili-rubbed salmon with summer corn salad is definitely a new favorite to add to the menu this season and one I can really enjoy eating because of all the fresh flavors and quality ingredients from my local Safeway. You can easily find your closest Safeway store on their store finder here! Not from around my area? That’s okay because you can also find O Organics and Open Nature products at ALL the Albertsons Companies family of stores, including Albertsons, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market and Tom Thumb.

Safeway offers tons of delicious recipe inspiration so you can switch things up this summer and enjoy cooking dishes outside on the grill, so make sure to check them out! Find O Organics® and Open Nature® exclusively at your local Safeway

I hope you all enjoy this fresh and delicious salmon and corn salad as much as we did and if you do decide to make this or any other Eat Yourself Skinny recipe, please make sure to tag me on Instagram so I can see all the yummy things you’re eating!

Chili-Rubbed Salmon with Summer Corn Salad

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Serves: 6 Servings

Ingredients

For the salmon:

2 lb wild-caught salmon fillet

1 Tbsp olive oil

1 Tbsp fresh lime juice

1 Tbsp chili powder

1 tsp cumin

¼ tsp smoked paprika

½ tsp garlic powder

¼ tsp onion powder

1 tsp salt

½ tsp pepper

For the salad:

4 ears corn + 1 Tbsp olive oil, salt and pepper (to taste)

3 cups arugula, packed

1 avocado, pitted and sliced

1 pint cherry tomatoes, halved

3 green onions, chopped

¼ cup fresh cilantro, chopped

For the cilantro-lime dressing:

2 Tbsp olive oil

¼ cup fresh lime juice

1 clove garlic, minced

1 Tbsp honey

¼ tsp ground coriander

Salt and pepper, to taste

2 Tbsp fresh cilantro, chopped

Instructions

Pre-heat grill to medium-high heat (about 375 to 400 degrees).

Place a large piece of heavy-duty aluminum foil on a baking sheet or large plate and fold up all the edges.  Brush a little bit of oil on the foil or spray with non-stick cooking spray so that the salmon doesn't stick.

Place the salmon in the center of the foil and brush the top with olive oil and lime juice.  Then sprinkle the salmon with the seasoning mix so that the entire fish is coated. Using another sheet of aluminum foil, cover the salmon, making sure that all the edges are nicely sealed.

On a separate plate, lightly brush the corn with olive oil and season with salt and pepper.

Transfer the foil-wrapped salmon to the grill over indirect heat, not directly over the flames, and cook for about 15 to 18 minutes. You'll know that the salmon is done when it's flaky and opaque through the center.

While the salmon is on the grill you can also grill your corn. Place the corn over direct heat and cook about 2 to 3 minutes per side, until the kernels start to brown. Once the corn is done, carefully cut the kernels off of the cob using a sharp knife.

To make the salad, toss together the arugula, tomatoes, grilled corn, avocado, green onions and fresh cilantro in a large bowl.

To make the dressing, simply whisk together olive oil, lime juice, garlic, honey, ground coriander, salt/pepper and cilantro and set aside.

Remove salmon from the grill and remove the top layer of foil. You'll see that a lot of juices have accumulated on the sides, so I like to brush those juices over top of the salmon before serving.

Slice up the salmon and add to the salad then drizzle with cilantro-lime dressing. Serve and enjoy!

Nutritional Information

Serving Size: ⅙th of the dish • Calories: 483 • Fat: 24.7 g • Saturated Fat: 3.5 g • Carbs: 23 g • Fiber: 4 g • Protein: 42.1 g • Sugar: 8.3 g

3.5.3218

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[cannonisland9-blog]

sticky toffee pudding with mascarpone butterscotch

I’ve been meaning to make some form of sticky toffee pudding for at least a few years, ever since a friend of mine first waxed lyrical about one she’d had at a pub near our offices called the Shakespeare.  At that point, I’d never had sticky toffee pudding or, possibly, even heard of it, but her description alone had me sold–of a sticky, soft, eat-it-with-a-spoon cake, gooey with dates and draped in an abundance of caramel sauce, served warm and ideally with ice cream on top (which, in and of itself, is enough to get me on board with anything).

So I stocked up on dates, and set this pudding in my sights.  But somehow the dates in my pantry made their way into cinnamon rolls and warm butter tarts instead, and before I knew it, my best intentions to sample the pudding at the Shakespeare were waylaid by a couple thousand miles when we moved to the West Coast.  It wasn’t until this year, when I finally stumbled across Karen Mordechai’s version via Deb Perelman, that I found the chance to mend the error of my ways. 

This version, granted, got a little confused along the way.  Alongside my sticky toffee preoccupations, I’ve also had a hankering for a good gingerbread–the cake sort instead of the cookie, something like the tall, dark, and handsome one found in Samantha Seneviratne’s The New Sugar and Spice.  The themes are similar, a sticky, flavorful, holiday-themed cake, but where the caramel-y sweet sticky toffee pudding stops, the gingerbread picks up with warm, dark molasses and spice. 

So this has a bit of both:  It has plenty of my favorite caramel-like dates, soaked in boiling water until soft and luxurious, but swaps out white sugar for both brown sugar and molasses for a deep, dark flavor and hue.  It’s rich and warm and holiday-ready from a happy dose of ground ginger, cinnamon, allspice and more, and cloaked under a butterscotch made with Vermont Creamery mascarpone for even more buttery, creamy redolence than the usual.  It combines all that I wanted from both warm sticky toffee pudding and dense, rich gingerbread, with the sort of squidgy, comforting excess that is appropriate all of the time but especially at the holidays–because that’s a situation where, in my opinion, you should never have to choose between desserts.  I hope there’s as much of this cake, flannel pajamas, and flickering fireplaces in your future as possible. 

Thanks to Vermont Creamery for sponsoring this post! All opinions are, as usual, my own.

sticky toffee pudding with mascarpone toffee sauce

For the cake:

3/4 pound (12 ounces, 340 grams or about 2 1/4 cups) dried Medjool dates, pitted and chopped (my favorite online source is Nuts.com; Costco also sells an organic brand that I like, though the name escapes me)

2 cups boiling water

1 ½ teaspoons baking soda

½ cup (1 stick, 4 ounces or 113 grams) unsalted butter, melted

¾ cup (150 grams) dark brown sugar, packed

¼ cup molasses

2 large eggs

1 ⅔ cups (210 grams) all-purpose flour

2-3 teaspoons gingerbread spice or 1-2 teaspoons ground ginger, ½-1 teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ⅛ teaspoon allspice

For the sauce:

8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, melted

1 cup (8 oz) Vermont Creamery mascarpone

1 cup plus 2 tablespoons (215 grams) dark brown sugar

2 teaspoons vanilla extract

⅛ teaspoon salt (or more, if desired)

To serve:

Coarse sea salt

More mascarpone, lightly sweetened whipped cream, or ice cream

Combine the dates and the boiling water in a heatproof bowl and let sit for 30 minutes. Meanwhile, heat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper (or butter it, if you prefer).

Blend the date-water mixture in a blender or food processor until smooth. Stir in the baking soda and set aside. In a large bowl, whisk together the melted butter, brown sugar, and molasses. Whisk in the eggs one at a time. Using a rubber spatula or wooden spoon, gently fold in the flour, then the date puree. Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted into the center comes out with just a few crumbs attached. Let the cake cool in the pan for 20 minutes.

Meanwhile, make the toffee sauce. Combine the butter, mascarpone, brown sugar and vanilla extract in a 2- or 3-quart saucepan over medium heat. Bring the mixture to a simmer and let cook for about 10-15 minutes, whisking, until the sauce thickens and coats the back of a spoon. Stir in the salt, and set aside.

Turn the cake out onto a cooling rack and remove the parchment paper, if using. While the cake is still warm, slice into desired portions and drape each slice with a generous amount of toffee sauce and a pinch of coarse sea salt, plus more mascarpone or whipped cream if desired. Enjoy!

For a cake that veers even more into that warm, rich holiday gingerbread territory, use the higher range of the spices listed below. You could even stir in a teaspoon or two of freshly grated ginger.

3.1

http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

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Source: http://tworedbowls.com/2017/11/15/sticky-toffee-pudding/

[wellpersonsblog]

7 Easy Salads for Summer

Try these 7 Easy Salads for Summer for quick and easy lunches and dinners. Use Rubbermaid FreshWorks containers to help keep your fruits and veggies as fresh as possible.

Thanks to Rubbermaid for sponsoring this post.

Hi friends!

I’m excited to share some easy salads for summer in today’s post. They are jam-packed with deliciousness. Warm weather is finally here and for a lot of people that means they start craving salads.  They’re light and fresh, but can easily be made into a full meal! Which is why it’s no coincidence May is National Salad Month! I’ve been testing up a storm over the past month and I’ve come up with 7 delicious combos that I can’t wait to share with you.

But first, I want to introduce you to my new storage containers. A few weeks ago, my friends at Rubbermaid reached out to see if I’d be interested in testing out their FreshWorks containers. As someone who buys a lot of fresh produce, I readily agreed. Over the next few weeks, I tested out the various sizes on a variety of fruits and veggies, including lettuce, kale, spinach, strawberries, blueberries, broccoli and more!

I was very pleased with the results and wanted to show you a few side-by-side comparisons. For the comparison, I bought two of everything and left one in the plastic bag from the grocery store and put the other in a FreshWorks container (without washing) and left them in the fridge for at least 4 days before checking on them.

Here are the results for the kale and lettuce:

For the kale, I pulled the leaves off the stems so I could fit them in the container but did not wash or cut them. They stayed crisp and fresh. The kale in the bag was soft and wilted when I took it out to check on it.

For the lettuce, I pulled the leaves off the stem so I could pile them up in the container but did not wash or cut them. The leaves stayed vibrant, crunchy and fresh vs the wilted leaves on the head of lettuce stored just in the plastic bag.

I found less of a difference on spinach stored in FreshWorks versus leaving it in a plastic tub or container that it came in at the store, but the FreshWorks certainly didn’t negatively impact the produce.

I also tested out the smaller FreshWorks containers on strawberries and blueberries. I bought two pints in plastic packaging from the store, transferred one to the Freshworks and left the other for 4-5 days. Here are the strawberry results.

The ones in the FreshWorks container stayed pretty much blemish-free whereas the ones in the original container had several bad or spoiled spots after several days.

Other types of produce you could use these containers for include green beans, broccoli, asparagus, tomatoes, raspberries and more! The storage containers use a lid with patented FreshVent technology to regulate airflow and create the optimal environment for produce. All you have to do is move your produce into the FreshWorks containers after purchasing and refrigerate to help reduce moisture and spoilage. Don’t wash or cut your produce before storing! The CrispTray at the bottom of the container helps elevate the produce away from the moisture and promotes proper airflow to help reduce spoilage. Pretty cool huh?

So now that you know the best way to store all of your nice fresh produce, let’s talk about how to use it to make these 7 delicious salads – one for every day of the week! I tried to include a variety of toppings, proteins and leafy green bases so hopefully, there will be something for everyone!

I often use a mix of spinach and leaf lettuce for my salads, while my husband prefers solely using kale. Feel free to change up the greens in each salad and use your favorites. You could also swap in your favorite fruits and veggies to make a combination more appealing for your personal tastes!

Here’s a run-down of some of the flavor combos we’ve been loving lately:

Barbacoa Taco Salad

I made a big batch of this Slow Cooker Barbacoa and ate it all week long in this Barbacoa Taco Salad. You can prep pretty much all of the components ahead of time so all you have to do is assemble and eat. Here’s what you need:

Barbacoa

Avocado

Tomatoes

Fajita peppers & onions

Black beans

Corn

Red onion

I use my favorite salsa in place of salad dressing on this one! You can also try mixing salsa with some plain Greek yogurt for a creamier dressing!

Blueberry Chicken Sausage Salad

This one is packed with all of my favorite things. Chicken sausage comes fully cooked so I like to just sear it in a pan for a couple minutes. I prep the roasted sweet potatoes ahead of time by thinly slicing, misting with avocado oil and sprinkling with paprika and cayenne. Then I roast at 400 for 20 minutes or so, flipping once. When ready to assemble, here’s what you need:

Chicken sausage

Leaf lettuce + spinach

Roasted sweet potato coins

Blueberries

Crumbled goat cheese

Sometimes I add avocado to this one as well, and I like it with a balsamic vinegar dressing.

Mediterranean Chop Salad

This Mediterranean Chop Salad is a vegetarian option that’s super easy to throw together. You can chop the veggies ahead of time and store them in the fridge and you can hard boil some eggs and cook a batch of farro ahead of time as well. When you’re ready to assemble, grab some spinach from your FreshWorks container and add:

Peppers

Red onion

Tomato

Cucumber

Hard boiled egg

Hummus

Farro (or another whole grain)

Everything Bagel seasoning (optional)

Crumbled feta (optional)

I use the hummus as the dressing for this one, but you could also add some Italian dressing if you wanted. Sometimes I swap the plain hummus & everything bagel seasoning for spicy hummus to give it a little kick!

Strawberry Chicken Kale Salad

This Strawberry Chicken Kale Salad is another one that’s super easy to meal prep. We always grill a big batch of chicken on the weekends in the summer and I like to cook a batch of farro or rice to have on hand as well. When ready to serve, I simply massage the kale with a little lemon juice and olive oil and then top it with:

Grilled chicken

Farro

Strawberries

Feta

Pumpkin seeds for an added crunch

This salad is great with Italian or honey mustard dressing!

Warm Bacon Kale Salad with Shrimp

To change things up, I occasionally like to enjoy a warm salad. Shrimp is one of my favorite quick-cooking proteins so this salad comes together in a jiffy. I just saute some bacon, mushrooms and kale for a few minutes. Then once the bacon starts to crisp up, I add tomatoes and shrimp. Once the shrimp are cooked (should take 5 min or less), I add some chopped hard boiled egg and balsamic vinaigrette.

Here’s a recap of what you need:

Bacon

Mushrooms

Tomatoes

Kale

Shrimp

Hard boiled eggs

Balsamic vinaigrette

You could also try eating this one cold and see how you like it and feel free to swap spinach for kale.

Thai Peanut Chicken Salad

This Thai Peanut Chicken Salad is one of my favorites for summer. Again, I use grilled chicken that I’ve cooked previously so it comes together quickly. I just steam some peas and whip up a quick peanut sauce while my rice noodles are cooking. Then I toss the noodles, peanuts, peas, and some red peppers in the peanut sauce, serve over a mix of leaf lettuce and spinach and top with peanuts for a little extra crunch!

No need for extra dressing on this one. The peanut sauce makes the perfect dressing.

To make enough sauce for two salads I use:

1/4 cup peanut butter

1/4 cup chicken broth

2 Tbsp sweet thai chili sauce

1-2 tsp ginger

Whisk together in a small bowl and then toss with 6-8 ounces of chopped chicken and however many rice noodles you want. If you want to make more salads or want it extra saucy you can always 1.5 times or double the sauce recipe!

Avocado Tuna Cake Salad

Tuna cakes are another quick and easy protein source that are perfect for salads. I like to fry a couple in a pan (crispy) and serve them over spinach and combine with some previously roasted sweet potatoes (soft) and some freshly chopped peppers, onions and walnuts (crunchy) for the perfect combination of textures and flavors.

To make these tuna cakes for two salads, I just combined:

1 can tuna

1/2 a medium avocado

1/4 cup panko

Mix well and form into 6 small patties. Fry in avocado oil over medium high heat for a couple minutes each side. I like to use flavored tuna (garlic and herb is my favorite) to make it even easier, but if you’re using plain tuna, just throw in a few of your favorite seasonings – curry powder, paprika, cayenne pepper or lemon pepper seasoning all work great!

I like this one with salsa for a dressing as well, but feel free to use your favorite. I have a sesame ginger dressing that I also love that’s great with this combo!

So there you have it! 7 Easy Salad so for summer. Be sure to let me know if you try any of these combos and feel free to leave your favorite salad combos in the comments! I’m always looking for new flavor combos!

To check out all of the Rubbermaid Freshworks containers, check out their website! You can also find them at stores like Target, Meijer, Kroger, Bed Bath & Beyond and on Amazon. And be sure to follow them on Facebook, Twitter, Instagram and Pinterest!

Enjoy! –Lindsay–

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