Date and Nut Loaf

Well, hello everyone. I'm sure you've been wondering where I've disappeared to.

Truth is that life got in the way the past 6 months and I have found myself struggling to keep afloat. Cooking has sort of taken the back burner in my life, not that I mean we don't eat or I don't cook, I still do, but I haven't really tried anything new or made anything that hasn't already been shared on the blog.

Boring....totally, but I'm ready to jump back in the kitchen and start getting this blog back on track.

To start, I am going to be sharing with you the BEST Date and Nut Loaf ever. I have always loved a good date loaf but haven't found the best recipe, though I did try quite a few.  Then I decided to look through one of my most loved food blogs, The English Kitchen and low and behold, Marie had a recipe.

So simple, so easy, that I was wondering if it would live up to it's expectations.  Boy was I in for a treat.  I now make this loaf at least once a week because it's become one of the family's favorites, especially when you slather on some butter.

Right...let's get on to the recipe and I do hope you enjoy it :)

*Mrs R's Date and Nut Loaf*

Makes one 8 by 4 loaf

A moist and delicious loaf to serve with tea.

1 cup dates, chopped (170g)
3/4 cup boiling water (6 fluid ounces)
1 tsp bicarbonate of soda
2 TBS butter
3/4 cup sugar (145g)
1 large free range egg
1 tsp vanilla
1 3/4 cup flour (150g)
1/2 tsp salt
1/2 cup chopped walnuts (60g)
several whole walnuts to decorate

Preheat the oven to 160*C/325*F/ gas mark 3. Butter and flour an 8 by 4 inch loaf tin. Set aside.

Put the dates into a bowl. Pour the boiling water over top and add the soda. Mix, cover and let stand until the mixture cools.

Cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Stir in the flour and salt, then add the cooled date mixture. Stir in the chopped walnuts Don't over mix. Spread in the prepared loaf tin. Smooth over the top. Place a few whole walnut halves on top in a decorative manner. Bake for 1 hour or until well risen and a toothpick inserted in the centre comes out clean. Allow to sit in the pan for 5 minutes, before tipping out onto a wire rack to finish cooling completely.

Store covered in an airtight container. This tastes even better the next day. We like it sliced and spread with softened butter.

Choc Shots

Thanksgiving has come and gone, but one thing that has remained are the endless leftovers, and a big batch of Choc Shots in my fridge.  Not for lack of trying to finish those, just saying!

My sister in law made these yesterday and since then, I have found myself in the kitchen, at different times of the day with a shot glass in my hand......or found licking the last few drops remaining in the shot glass.

I know the holiday has come and gone but just in case someone would like one this weekend, I thought I would share the recipe with you.  There's really nothing to it, super easy to make, but oh so yummy.

Choc Shots

Milky Way candy bars, broken into pieces
500 ml heavy cream (about one pint and a half)
Vodka

Place a big pot of water on the stove, top with a metal or glass bowl and melt the chocolate candy bars.  Add in the heavy cream and stir well.  Next goes in the vodka.  Now there's no real measurement for that, just add to your taste, if you like it a little stronger add more, if you don't want it too strong add less.

Mix everything well, pour into a pitcher and let sit on the counter until it's cooled down.  Transfer to the fridge to cool.  When it's nice and chilled, pour into shot glasses and enjoy!!!!

I have been known to go for the wine glass and just sip it while watching a movie...but you know, I'm a rebel like that. 

Miss Kay's Honey Pecan Pie

Folks, do I have the perfect Pecan Pie for your Thanksgiving .

Usually I stick with the same recipe, which is the one you can find on the back of the Pecan bags, and truth be told, I've made that one every year.  It worked, it never failed and it was good.

And then I started watching Duck Dynasty a few months ago and I became enthralled by Miss Kay's cooking.  I noticed she had a Honey Pecan Pie and since I do love a good Pecan Pie I decided that I had to try it.  It's SO good guys and it's the recipe I'll use from now on.

Seeing that it's Thanksgiving tomorrow, I always bake the pies the day before so that I'm not so overwhelmed with everything else on the day of.

So, I'm here to share the recipe with you and to encourage you to get your hands on Miss Kay's Duck Commander Kitchen Cookbook.  It will make a great gift for the cook in your family :)

Miss Kay's Honey Pecan Pie

Source:  Kay Robertson

3 large eggs
¾ cup sugar
½ stick (4 Tbsp) butter, softened
½ tsp salt
1 tsp vanilla extract
½ cup light corn syrup (I use Karo)
½ cup maple syrup (I use Johnnie Fair) or honey
1½ cups pecan halves
1 (9-inch) unbaked pie crust, homemade or store bought


Heat the oven to 350ºF. Beat the eggs with the mixer until fluffy, about 8 minutes.

In another mixing bowl, stir together the sugar, butter, salt, vanilla, and syrups. Gently fold this into the eggs. Gently fold in the pecans. Pour the filling into the piecrust.

Bake for 40 to 50 minutes, until the filling is set and no longer wobbly in the center.

Let cool completely before cutting.

Black's Bakeware Dimpled Cookie Sheet

Boy do I have a great product to talk to you about.

A few weeks ago I was sent a cookie sheet from Black's Bakeware.

But a cookie sheet is just....a cookie sheet, right?  Oh my friends, that is where you're wrong.  It's not just any old cookie sheet, it is a dimpled cookie sheet and what it can do for you cookie baking is wonderful.

It has now become my only cookie sheet specifically assigned to cookie baking, and I do a lot of that around here.

But who exactly is Black's Bakeware and how did this cookie sheet come about?

Let me introduce you to Charlie Black, a retired military veteran.  


Charlie Black is a retired military veteran with decades of experience in mess halls and commercial kitchens.

During Charlie’s time in the kitchen, he began to notice a pattern: traditional baking sheets were becoming warped after repeated exposure to heat. If you’ve ever spent any time around the military, you know that anything less than perfection won’t cut it, so Charlie made it his mission to create the perfect baking sheet. That’s how Black’s Bakeware was born.

Charlie created his first cookie sheets in the workshop behind his home in West Virginia. He quickly found a home for them in schools and restaurants in the local area. Charlie’s process of making the perfect cookie starts with the perfect cookie sheet.

What sets his baking sheet apart from the rest is Black’s patented dimples, which not only act as place markers for dough so your cookies won’t run together as they bake, but also they prevent your cookies from sticking. Cookies and breads will bake evenly throughout, thanks to the patented design. Now, after almost 12 years Black’s Bakeware is being released to the general public. Find out why professionals and commercial kitchens count on Black’s Bakeware!

I got the small baking sheet, which measures 11” x 15 ½” – bakes 12 desserts, rolls, or biscuits
All-natural, aircraft-grade aluminum – None of the carcinogenic chemicals found in other baking sheets
100% Made in the USA
No oil needed!
Easy to clean and easy to store!

Truth be told, I didn't really know what to expect, nor did I imagine that those little dimples in the sheet would be the secret to perfectly baked cookie.  I have had so many cookie sheets, matter of fact still do have tons, but I always end up having to put foil or parchment paper over them because they get so dingy and nasty.

Not to mention that they never bake the cookies exactly the same way, some are over baked, others are not yet done.  It's a pain.

Did you know that commercial chefs use these sheets?

I got a batch of Oatmeal cookies in the oven.  I was so eager to give it a try and see if it really did do what it says it does.

True enough, the cookies baked evenly and came out about the same size.  Just beautiful cookies.

One thing I'll tell you about this sheet, is that it makes a great addition to your kitchen, especially if you love baking with your little ones.

Even though my kids are not little anymore, they still enjoy baking with me and they found that the dimples on the sheet made it easy to know exactly where to put the cookie dough, as they're evenly spaced apart.

Yum, Yum, Yum!

I now have a very happy husband and kids, a very happy kitchen, an easy cookie sheet to clean and the knowledge that I'll never have to worry about burnt, uneven, stuck cookies again.

These really are the best baking sheets I have ever come across.

I don't know exactly when they'll be available for purchase, but I'm waiting to hear back on that and as soon as I have an answer for you, I will come and let you know.  I think they would make a great gift for the baker in your family :)

Best Ever Fluffy Buttermilk Pancakes

I love a good pancake, dripping with butter and drizzled with delicious syrup.

I don't make them too often as breakfast around here is usually a bowl of cereal or oatmeal, toast and other easy things.  But once in a while I really crave a good pancake and not out of a box mix (though I do use those too).

Enter the fluffiest buttermilk pancakes you could ever have.  These come from the great food blog The Slow Roasted Italian.  So very yummy!

The key really is to let the batter sit for an hour or overnight, that is what will give you super fluffy pancakes, though if you make them right away you will still get pretty fluffy ones.

The Best Ever Fluffy Buttermilk Pancakes

Source:  The Slow Roasted Italian

Serves 6

2 cups all purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten eggs
2 cups buttermilk
¼ cup unsalted butter, melted
¼ teaspoon kosher salt
1 tablespoon vanilla extract

In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and vanilla. Stir until just combined. Do not over stir or you will have flat pancakes.

Set aside on the counter for an hour, or place in the refrigerator overnight.

Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges. Flip and cook until done.

Serve and enjoy!

Lucky Leaf Giveaway Winner!!!

Thank you all for participating, and if you weren't chosen as the winner, I hope it doesn't stop you from baking up a storm this holiday season.  :)

I used Random.org to draw the winner and the number that came up was:

#7 - Vera Khule

Congratulations Vera, I will be contacting you shortly :) 

Menu Plan - 11/18 to 11/30

It's been a while since I've put up a Menu Plan.  Quite honestly, I've had to neglect my poor food blog for other more important things going on around me, but every chance I get, I try to get back here with a little update.

Today it's the menu plan, maybe tomorrow it will actually be a recipe, who knows. 

Monday 18th
Bacon Alfredo

Tuesday 19th
Niece's Birthday - Out to Dinner


Wednesday 20th
Chicken Parmesan Meatballs with Egg Noodles


Thursday 21st
Beef Stew with Homemade Cheddar Bay Biscuits


Friday 22nd
Shepherd's Pie with Salad and Pickled Beets


Saturday 23rd
Chicken Pepper Pasta


Sunday 24th
Pumpkin Soup, Grilled Cheese and Tomato

Monday 25th
Bifes c/ molho de cerveja (Portuguese Steaks with Beer Gravy), Homemade Fries


Tuesday 26th
Upside Down Pizza Casserole


Wednesday 27th
Big Eddie's Rigatoni


Thursday 28th
Thanksgiving - Fried Turkey, Gravy, Garlic Mashed Potatoes, Green Bean Casserole, Cornbread Stuffing, Cranberry Sauce,  Homemade Dinner Rolls, Sweet Potato Casserole, Pecan Pie, Pumpkin Pie

Friday 29th
Leftovers


Saturday 30th 
Sriracha Honey Wings, Oven Potatoes, Garlic Roasted Brussels Sprouts