Tag Archives: chocolate

Quest For The Perfect Chocolate Chip Cookie: Martha Stewart’s Thin and Crisp Chocolate Chip Cookies

Martha Stewart's Thin & Crisp Chocolate Chip Cookies

Martha Stewart’s Thin & Crisp Chocolate Chip Cookies

During this quest for the perfect chocolate chip cookie, one must ask themselves a very important question: Chewy or Crispy?  I always thought without a doubt that chewy was the only way to go but after I tried Martha’s Thin and Crispy cookies I feel a little torn between the two options.  Her cookies are perfectly light and buttery, making them very addictive!  The cookies in this photo turned out a little square because I didn’t have time to bake a third batch.  But I actually quite like the shape, and the result was a larger cookie so whose to complain?

  • yield Makes about 3 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

QUEST COOKIE RATING – 8.5 – [10 =  perfect — 1 = would not make again]

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This pudding has officially become my new favourite holiday dessert.  Quite the statement, right?  Well let me tell you this puddin’ is gonna blow your mind…I mean when was the last time you ate pudding?  Sounds so old fashioned doesn’t it?  You’re probably wondering what made me decide to review Gordon Ramsay’s recipe for Sticky Toffee and Chocolate Pudding.

Over the past few years, I’ve really gotten into Gordon Ramsay.  When he first came screaming onto the Food Network scene I thought he was a bit silly, but then I became addicted to Kitchen Nightmares.  I bought a few of his cookbooks and really enjoyed his recipes, they were simple and had great flavours.  I even went to his Maze restaurant in Prague and was pretty impressed. 

For my festive dinner this year, I was looking for a new dessert and was flipping through Gordon’s  Cooking For Friends cookbook for inspiration.  I have to admit, I was pretty drawn to the “toffee” part of the pudding.  I don’t have a big sweet tooth but I do love some salty, sweet and chewy toffee.  Must be my British side coming out!  This holiday season I decided to change it up, and try this dessert instead of my traditional plum pudding. * this recipe has since been updated

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This recipe is surprisingly easy and makes for a very impressive looking dessert.  Instead of the pudding basins, I opted to use a sponge cake pan because I think the mold makes for a nicer presentation.  Be sure you cut a hold in the middle of the parchment paper first, then butter the paper before placing over the middle of the mold.  I added a few small pieces on the sides to cover the whole pan. 

Spongy and moist, this sticky toffee pudding was a hit with all my friends and family!  The fluffy cake is slightly sweet with hints of chocolate with the dates add a nice richness.  Topped with a creamy, salty toffee sauce, this dessert is the perfect amount of sweetness.  Plum pudding is much richer in comparison and I think I actually prefer this pudding after a heavy holiday feast.  Gordon Ramsay’s Sticky Toffee and Chocolate Pudding is a comforting dessert to indulge in on a winter’s night, snuggled up by the fire while binge watching Kitchen Nightmares.  Two sticky thumbs up!

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Ingredients

    For the pudding:
  • 1 cup medjool dates, pitted and chopped
  • 3/4 cup packed dark brown sugar
  • 1 cup water
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp espresso, cooled
  • 3 large eggs
  • 1 ¼ cup plain flour
  • 3 ¼ tablespoons cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt
  • For the toffee sauce:
  • 1 cup double cream
  • 1/2 cup dark brown sugar
  • 1/3 cup unsalted butter
  • 1/4 teaspoon sea salt

Instructions

    For the pudding:
  1. Preheat the oven to 375F. Butter a sponge cake mold and line with parchment paper. Butter the parchment paper as well, ensuring that all the sides are properly covered. Instead of a sponge cake mold, 8 x 175ml-200ml pudding basins can be used as well.
  2. Make espresso.
  3. Place the dates, sugar and water in a saucepan and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft. Let cool.
  4. In a small bowl, sift together the flour, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
  5. Blend dates in a Magic Bullet or similar food processor until smooth.
  6. In a separate large bowl whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  7. Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes or until a toothpick emerges fairly clean when inserted in the thickest part.
  8. For the toffee sauce:
  9. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. It should only take 2-3 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
  10. When the pudding is cool enough to handle, but still warm, run a small knife along the sides, then invert onto a serving plate. Peel off the baking parchment. Pour a generous drizzle of warm toffee sauce over the puddings and serve immediately.
http://iseehungrypeople.net/2009/12/28/gordon-ramsays-sticky-toffee-chocolate-pudding/

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

What holiday dessert do you like to indulge in?  Let me know if you liked my review of Gordon Ramsay’s Sticky Toffee and Chocolate Pudding!

For a dairy free alternative of this recipe, check out the updated version!