Tag Archives: festive

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

One of my most popular recipes on my blog is my review of Gordon Ramsay’s Sticky Toffee and Chocolate Pudding. I had never tasted sticky toffee pudding before but now I actually prefer this to plum pudding.   This recipe has become one of my favourite desserts over the holidays and has since become an annual tradition.

The original post was written the first year I had my blog, and has consistently done well.   When I look back at the photos from this post, I laugh at how bad they are, I’ve come a long way! Since this dessert is one of my favourite recipes, I wanted to do the post justice and decided to reshoot the sticky toffee pudding this year.

I also modified the recipe a bit, as my current boyfriend is lactose intolerant.  I substituted the double cream with coconut milk and it worked out very well. The coconut milk adds a light, creaminess to the sauce, but needs to simmer a little longer to reduce and thicken.  I also omitted the cocoa for this version, because my taste buds have changed over the years and don’t like sweet desserts as much as I used to.

I’m still a big Gordon Ramsay fan and have blogged a few of his recipes throughout the years like his deliciously fluffy scrambled eggs.  These days I’m busy creating my own recipes and look to him more for tips and techniques.  But I still love how easy this recipe is, and his sticky toffee pudding continues to impress my friends and family.  Light and fluffy, this slightly bittersweet pudding soaks up the lightly salted toffee sauce perfectly, and is a delightful dessert to indulge in over the holidays.

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

51

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 8 servings

Gordon Ramsay's Dairy Free Sticky Toffee 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
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt
  • For the toffee sauce:
  • 1 cup coconut milk
  • 1/2 cup dark brown sugar
  • 1/3 cup unsalted butter
  • 1/4 teaspoon 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. 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.
  3. Leave to cool, then blend in a Magic Bullet or similar food processor until smooth.
  4. In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  5. In a separate 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.
  6. 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.
  7. For the toffee sauce:
  8. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. Reduce sauce until thickened, about 10 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
  9. 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/2016/12/05/gordon-ramsays-dairy-free-sticky-toffee-pudding/

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

What dairy free desserts do you like to make over the holidays?  Did you like this dairy-free version of Gordon Ramsay’s Sticky Toffee Pudding?  Let me know!

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive!  Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes.  Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour.  Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert.  I love the richness of vegan treats and adore a cream cheese frosting (the best kind!).  I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness.  I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm.  I find it so satisfying to bake without processed sugar.  For the topping,  I chose Daiya cream cheese as this brand really tastes like the real thing.  The frosting turned out amazing!  Dairy-free, creamy and fluffy, I actually prefer this to the regular version.  I couldn’t stop eating the leftovers!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting.  A nice light, low sugar dessert for the holiday season!

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

Ingredients

    For the cupcakes:
  • ¼ cup fresh orange juice
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 3/4 cup unsweetened apple sauce
  • ¼ cup coconut oil
  • ½ cup pure molasses
  • 1 teaspoon baking soda
  • For the frosting
  • 1 container (227 g) of Daiya cream cheese (or similar dairy free cream cheese)
  • ¼ cup unsweetened apple sauce
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • 1 ½ cups confectioners' sugar
  • zest of one orange
  • 2 teaspoons fresh orange juice
  • 12 small pieces of crystallized ginger
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallized ginger

Instructions

  1. Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.
  2. Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.
  3. In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.
  4. In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.
  5. Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.
  6. Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.
  7. In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.
  8. Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.
  9. Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.
http://iseehungrypeople.net/2016/11/21/vegan-gingerbread-cupcakes-orange-cream-cheese-frosting/

What is your favourite vegan cupcake recipe?  Do you love gingerbread and cream cheese frosting as much as me? 

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Asian Sesame Sweet Potato & Squash Soup

Sweet Potato Squash Soup

Asian Sesame Sweet Potato & Squash Soup

Is it just me, or has anyone else noticed that as we grow older, eating becomes more tiring?  First world problems I know but whew!  After this past weekend I still feel like I’m in a food coma.  In general, I eat pretty healthy throughout the year so I think my body just shuts down when affronted with so much fat and sugar.  I love pigging out over the holidays, but I was really craving something healthy.  This Japanese-inspired Asian Sesame Sweet Potato Squash Soup was just what I needed after an overly indulgent weekend.

Over the years I’ve made every variation of sweet potato and squash: roasted, mashed, baked.   This holiday season, I really wanted to try something new.  Butternut squash soup is popular, but I decided to add sweet potato, to bring out the sweetness of the squash.  I had to keep this soup dairy free, so I used a bit of miso instead of cream for a richer taste.  Building on this Asian-inspired flavour, I included some mirin (sweet cooking wine) to add acidity to the dish.  For the garnish I topped with toasted sesame seeds and nori (dried seaweed) for a bit of salty crunch.

Asian Sesame Sweet Potato & Squash Soup

Asian Sesame Sweet Potato & Squash Soup

Festive and easy to prepare, I loved this healthy, hearty soup on a cold, winter’s night.  The nori, mirin and miso can be found in the Asian aisle of a big chain supermarket, or at any Asian grocery store.  If you don’t want to buy a whole bottle of mirin, you can substitute for sake and keep on drinking this holiday season!

Asian Sesame Sweet Potato & Squash Soup

51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Asian Sesame Sweet Potato & Squash Soup

Ingredients

  • 2 tbsp sesame oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1" piece of fresh ginger, peeled and chopped
  • 1 medium butternut squash, peeled, seeds removed and diced
  • 1 large sweet potato, peeled and diced
  • ¼ cup mirin (sweet cooking wine)
  • 2 tbsp light miso paste
  • 5 cups low sodium chicken stock
  • 6 snack size sheets of nori (dried seaweed)
  • 3 teaspoons sesame seeds
  • sea salt and freshly ground pepper

Instructions

  1. Heat sesame oil in a large pot or saute pan on medium-high heat. Saute onion, garlic and ginger until softened, about 2 minutes. Add squash and sweet potato and sauté 1 minute longer.
  2. Whisk together mirin and miso paste. Add to vegetables along with chicken stock. Bring to a boil, then turn heat down and simmer uncovered for 20-25 minutes, or until vegetables are soft.
  3. Using an immersion blender or food processor, puree soup until smooth. Return to pot and season with salt and pepper to taste.
  4. Lightly toast the sesame seeds in a toaster oven or in a small pan on the stove top over low heat.
  5. Serve and top with toasted sesame seeds and pieces of nori.
http://iseehungrypeople.net/2016/11/14/asian-sesame-sweet-potato-squash-soup/

Sweet Potato Squash Soup

Asian Sesame Sweet Potato Squash Soup

What is your favourite holiday soup?  Let me know if you enjoyed the Asian flavours in this Sweet Potato Squash Soup!