We’re bringing our last blog post of 2019 to you early, to cover those holiday baking needs. (And because we’re going on Christmas break!) Each year we pick some sort of theme for the blog, and 2019 saw a lot of traditional baking recipes, inspired by the Great British Bakeoff tv show. To properly wrap up the year, we are finishing with one of my favorite desserts: Sticky Toffee Pudding. This is not a pudding in the American sense. It’s a buttery, date-heavy cake with a toffee sauce poured over it while still hot to soak up all that deliciousness; and then served with extra sauce and a little whipped cream. It is heavenly!
Figs, red wine, chocolate, cake…need I say more? Whether you need a last minute Thanksgiving dessert, just love all of the above, or would like a new baking project, this is one of my new favorite fall desserts. And while fresh figs are in season right now (yay!) and make a beautiful cake topping, the cake actually utilizes dried figs, so no need to worry about fig season, this can be made year round.
A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.