Creamsicle

5 med oranges
1 heaping tablespoon fresh orange zest
3/4 cup sugar
1/4 TSP pure orange extract (if the orange juice is bland)
1/4cups heavy cream
1 3/4 cup half and half
2 egg yolk

Place the zest and sugar in a blender and pulverize
add the juice of 5 oranges add the extract if the orange juice is bland, about 1 1/2 cups
and the rest of the ingredients and blend well about 4 minutes

Pour into your Popsicle molds, I was able to make 14

Spiced Sticky Toffee Pudding

Adapted from Peli Peli

1 Cup plus 1 tblsp all-purpose flour
1 teaspoon baking powder
1 tsp pumpkin pie spice or 1/4 tsp ginger, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/2 tsp cinnamon
3/4 cups pitted dates chopped fine
1 1/4 cups boiling water
1 tsp baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg lightly beaten
1 tsp good vanilla

Toffee Sauce
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar

Preheat oven to 350 degrees
Spray a 6 portion mini bundt pan
Place chopped dates in boiling water with the baking soda and set aside
Sift the flour and baking powder together and set aside.

In a bowl or electric mixer, beat the better and sugar until light and fluffy.
Add the egg and vanilla; beat until blended.
Gradually beat in the flour mixture, beating well between additions.
Add the date mixture to the batter and fold until well blended using a rubber spatula.  The batter will be very thin.

Pour batter into prepared mini bundt pan and bake until pudding is set and firm on top and spring back with touched, about 30  minutes.

Toffee Sauce

Combine butter, heavy cream and brown sugar in a small heavy saucepan;  heat to boiling, stirring constantly.
Boil gently over medium low heat until mixture is thickened, about 8 minutes.

Preheat broiler.  Spoon about 1/3 cup of the toffee sauce over the pudding spread evenly on top.
Place pudding under the broiler until the topping is bubbly, about 1 minute.

Serve immediately spooned into dessert bowls.  Drizzle with more toffee sauce and top with ice cream or whipped cream.

Please help Emma

Simply So Good: Pain au Chocolat

Simply So Good: Pain au Chocolat: Just imagine opening your oven door to the sight of Pain au Chocolat baking in your oven. The smell of buttery croissant dough waftin...

I am so making this...I love love love her site.  complete step by step instructions.  I'll post a picture of how mine turn out soon....you gotta check out this recipe.

Lamb Curry Meat Pie w/ Minted Pea Smash

Ingredients

3/4 LBS Lamb Boneless Top Round, cut into 1 inch chunks
3 Cloves Garlic, minced
1/2 White Onion, roughly chopped
Spices: 1/2 TSP Turmeric, 1/2 TSP Cumin, 1/2 TSP Ginger
1/4 Cup Fresh Cilantro, chopped
1 TBS Red Curry Paste
2 Organic pre-made frozen pie crusts
3 Yukon Gold Potatoes
1 1/2 Cup Fresh Peas
1 Bunch of Mint
Olive Oil
Instructions

Cut Lamb into 1 inch chunks & rub with spices, add a splash of olive oil to even the mixture
In skillet, sauté garlic, onion until translucent in olive oil, adding in lamb and spices mixture continue to stir until cooked
Chicken broth can be added as needed to keep sauce thick
Pie crust and assembly:

Cut pie “tops” by placing ramekin onto crust and outline with knife
Create the pie crust with remaining scraps of pie dough
Boil potatoes until cooked, drain
Place chopped potatoes and lamb mixture, into each ramekin, cover with pie dough tops and pierce 3 vent slits
Bake at 400 for 45 minutes, or until golden brown
Minted Pea Smash Topping:

Cook 1 1/2 cup fresh peas, drain
In food processor add one bunch mint and a splash of olive oil, blend
Toss 2 TBS mint mixture with cooled peas and smash slightly with fork

http://www.thecuisinerd.com/2012/03/14/lamb-curry-meat-pie-w-minted-peas/