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New York Times
18-02-2025
- General
- New York Times
Microwave Sticky Toffee Pudding Recipe
Rating 5 (58) Notes Read community notes You're just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn't require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch. Featured in: It's Little Treat O'Clock 2 tablespoons unsalted butter 3 tablespoons dark brown sugar 3 tablespoons heavy cream Salt 2 Medjool dates, pitted and chopped ¼ teaspoon baking soda ¼ cup/28 grams all-purpose flour ⅛ teaspoon ground cinnamon Sour cream, vanilla ice cream or whipped cream, for serving Add ingredients to Grocery List Ingredient Substitution Guide In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits. In a microwave-safe bowl or ramekin that holds at least 12 fluid ounces/1½ cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down. Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm. Private Notes Leave a Private Note on this recipe and see it here. @Snacker Perhaps another recipe instead? The dates are essential for this dessert, with their natural caramel flavor heightened by the brown sugar. You could substitute prunes but that's not sticky toffee pudding. Wow! This was unexpectedly delicious. Very tasty and didn't taste like a quick mug cake at all. My husband and I enjoyed sharing an unexpected treat tonight. Easy to put together and yummy! Made this as is, came out pretty amazing! Topped with a nice spoon of crème fraiche This was so good, and so fun! I made it on the spur of the moment while my husband did the dishes. Not sure what kind of dates I used, but they're the storebrand ones I use for Devils on Horseback. The pudding wasn't beautiful, but it looked fine once I put the cream I whipped up and the caramel sauce on top. Delicious! What is the purpose of the baking soda here? What happens if you leave it out? I find the directions confusing. When do you use/add the sauce made in step 1? Do you need to cover the bowls while microwaving? I'd be afraid it would splatter all over the microwave. I'm not going to buy a whole container of heavy cream just to use 3 tbs (I loathe whipped cream, so wouldn't use it for that), thinking to use half and half instead? I used half and half. The pudding was great. The sauce didn't quite emulsify although it was still very tasty! Private notes are only visible to you.
New York Times
18-02-2025
- General
- New York Times
Miso Chocolate Chip Cookies Recipe
Rating 4 (34) Notes Read community notes Here's a recipe for homemade chocolate chip cookies that doesn't require butter, flour or leaveners, and it can be ready in less than a half hour. But how? Inspired by these gluten- and dairy-free salted peanut butter cookies, a combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.) Featured in: It's Little Treat O'Clock ¾ cup/160 grams light brown sugar (see Tip) 2 tablespoons white miso 1 large egg ¾ cup nut or seed butter, such as peanut, almond or tahini 1 teaspoon vanilla extract ½ cup/85 grams semisweet or bittersweet chocolate chips Add ingredients to Grocery List Ingredient Substitution Guide Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips. Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2½-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan. Tip Dark brown sugar doesn't work well here because it darkens the outsides before the insides have a chance to set. Private Notes Leave a Private Note on this recipe and see it here. THEEESE!! Gf game changer. My new go to on the fly….they are almost too easy to whip up! A great and crisp. and a great way to keep the miso paste from meandering to the back of the fridge….. I used tahini and the batter was liquidy so i added about a 1/3 cup almond flour and they were delightful Made these with 1/2 Justin's peanut butter and 1/2 tahini- these are my new favorite choc chip cookie - I slightly overcooked one pan and enjoyed the caramelized flavor. I cannot believe how good they are! Going to try with just tahini next time to see how that alters the flavor. Thank you for getting this recipe out there! It's a WINNER!!! Very easy to throw together at the last-moment, but tasty and nice texture I was surprised that they rose (given the absence of flour, baking soda, etc) but I guess the egg does a lot of work! My two cents, one should taste for salt, the miso and peanut butter might not be enough for some palettes. A disappointment. I adore miso cookies. These felt like a peanutbutter cup. I think I would definitely use another nut butter than peanut butter Very umami and so easy to make. I used tahini and made 15 cookies using 1.5 tbsp cookie scoop. 10 mins in the oven. Was wondering if this will become one giant cookie but nope these held their shape. Private notes are only visible to you.
