Sticky Toffee Pudding with Toffee Sauce

12 oz pitted dates, chopped (about 2 cups)
1 c. boiling water
1 3/4 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 stick unsalted butter, room temperature
1.5 c. packed golden brown sugar
2 eggs
1 tsp vanilla extract

Place chopped dates in medium bowl. Pour 1 cup boiling waster over, stir, and let stand until cool.

Preheat oven to 350 degrees and butter and flour 9x9x2 inch metal baking pan. Whisk flour, baking powder, baking soda and 1/2 tsp. salt in another medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add brown sugar and beat until blended (mixture will be grainy). Beat in eggs 1 at a time, mixing well after each addition. Beat in vanilla and stir in flour mixture in 4 additions alternating with date mixture in 3 additions, beginning and ending with flour mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 40 minutes.Spoon 1/2 cup warm toffee auce over cake (recipe below) and spread evenly. Put cake back into oven and bake until sauce is thick and bubbling about 8 minutes.

Cool cake in pan until lukewarm. Cut into rectangles and serve cake warm or at room temperature with warm toffee sauce spooned on top.


TOFFEE SAUCE
2.5 c whipping cream
1 c sugar
1 stick unsalted butter
1/2 c light corn syrup (this was the hardest ingredient to purchase.. this is an evil product but I could not think of a substitute--can you?)

Bring 1.5 c cream sugar, butter and corn syrup to boil in a heavy large saucepan over medium-high heat, stirring until sugar dissolves and butter melts. Reduce heat to medium and boil gently until mkixture is thick and deep amber, stirring often for about 35 minutes.

Remove sauce from heat and whisk in remaining 1 c heavy cream (mixture will bubble FURIOUSLY). Strain into medium microwaveable bowl. This can be made 3 days ahead. Cool, cover and refrigerate. Rewarm in microwave in 15 second intervals...

Recipe from Bon Appetit, January 2009.

Portobello Mushrooms w/ Spinach and Goat Cheese

Mmmm... who doesn't like those three ingredients? This was actually one of the entree options at our fabulous rehearsal dinner at Kelly's in State College and I have to say that the version I prepared recently, was just as good.

Portobello Mushrooms Stuffed w/ Spinach and Goat Cheese

MARINATED MUSHROOMS
1 C. EVOO
1/2 C. balsamic vinegar
1/2 c. reduced sodium soy sauce
2 garlic cloves
1/4 tsp. coarse kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. marsala (optional... I did not have any so if anyone makes it with the wine, let me know what you think of the taste...)
4 large fresh Thyme sprigs or 2 tsp dried thyme
6 large Portobello mushrooms

FILLING
1 10 oz. package frozen spinach
1 pound button mushrooms
2 T EVOO
1 c. chopped sweet onion
3 garlic cloves, pressed
1/4 c. plus 6 T finely grated Parmesan cheese
1/4 c. seasoned dry breadcrumbs
1 5 oz. package soft fresh goat cheese, crumbled

MARINATED MUSHROOMS
Whisk first 6 ingredients and Marsala in medium bowl for the marinade. Stir in Thyme sprigs. Cut stems from mushrooms and place stems in a food processor. Arrange mushrooms gill side up in 15x10x2 inch glass baking dish. Pour marinade over mushrooms and marinate for at least 4 hours, turning to coat occasionally.

FILLING
Cook spinach according to package directions. Drain, cool and the squeeze excess moisture from the spinach (using a cheese cloth is very helpful). Place in a small bowl.
Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely shopped. Transfer to medium bowland repeat with remaining mushrooms. Heat oil in heavy skillet over high heat. Add onion and saute until beginning to brown, stirring often for about 3 minutes. Add chopped mushrooms, sprinkle with salt and increase heat to high. Cook until almost all liquid evaporates stirring often, bout 8 minutes. Season mushroom mixture with salt and pepper. Transfer to a large bowl and cool to room temperate.
Add spinach, 1/4 c. parmesan cheese and breadcrumsb to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute. Season filling to taste with salt and pepper. * This can be made a day ahead of time if neccessary. Bring filing to room temperate before baking.
Preheat oven to 400 degrees and transfer marinated mushrooms with some marinade still clinging to rimmed baking sheet gill side down and roast until beginning to soften. Turn mushrooms over and divide filling amongst the mushrooms. Sprinkle remaining 6 T Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.