wooooohoooooooooo!!!!!!!!!!!!!

i finally get to share with you one of the big projects that i have been cooking up in my teenie tiny kitchen!

it's crazy the difference between when you are TRYING to do what you love for work, and when you are ACTUALLY doing what you love for work. and it finally feels like i'm REALLY doing what i love for work. 

and lately, i've been working on a collaboration with b. toffee. a DELICIOUS and LOCAL toffee company sold in some amazing retailers nation wide. we just so happen to have a bunch of friends in common, so it was a natural fit for us to work together on something sweet in and out of the kitchen. 

not only is their toffee the PERFECT addition to this date cake + salted caramel, they were the perfect people to throw a little party to celebrate the upcoming event season with. so together, we are throwing a bash for creatives, small business owners and local influencers to eat, drink and mingle. 

planning has been zapping a bit of my time (hence why i am down to one post a week) but it is just the beginning of some very exciting things and i can't wait to share everything with you as it unfolds. 

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat.

add in the baking powder.

the mixture will bubble a bit. set the dates aside.

in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy.

add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined.

combine the flour and salt and then add it in to the wet mixture a little at a time.

push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined.

add in the baking powder and mix till just combined. 

you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well.

fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated.

if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out.

drizzle with salted caramel, top with b. toffee and enjoy warm. 

xo, a

date cake + salted caramel & b. toffee

prep time: 10 minutes

bake time: 25-30 minutes

total time: 40 minutes

ingredients: 12 oz pitted & chopped dates. 1 tsp baking powder. 1 cup water. .25 cup butter at room temperature, plus some for the pan. .25 cup sugar. 1 tsp orange zest. 2 eggs at room temperature. 1 tsp vanilla extract. 1.25 cups all purpose flour. 1 tsp kosher salt. 1.5 tbs baking soda. .5 cup salted caramel. b. toffee for garnish. 

start by preheating your oven to 350 degrees f. in a large sauce pot, combine the water and dates. bring the liquid to a boil, breaking up the dates as you go. Simmer for 1 minute and then remove it from the heat. add in the baking powder. the mixture will bubble a bit. set the dates aside. in the bowl of a stand mixer with a paddle attachment or large bowl with a hand mixer, combine the butter, sugar and zest. mix together on a medium speed for a few minutes till light and fluffy. add in the eggs one at a time. then pour in the vanilla. your mix may look like it is not combined. combine the flour and salt and then add it in to the wet mixture a little at a time. push the batter down the sides of the bowl and with the mixer on slow, add in the date mixture one third at a time till everything is combined. add in the baking powder and mix till just combined. you can make the cake in a 9 inch cake pan or some ramekins. make sure to butter them well. fill the bottom of what you use to bake your cake with some salted caramel, just so the bottom is lightly coated. if you are using ramekins, fill them .75% of the way up and bake the cake or cakes for 25-40 minutes (smaller cake pan, less time). just until a toothpick comes out of the center clean. allow the cakes to cool for a couple minutes then turn out. drizzle with salted caramel, top with b. toffee and enjoy warm. 

so, for a little while now i have been alluding to some projects that have been developing over here at newfoodtuesdayz. now, i have to keep the BIG news under wraps for a little longer (no i am not pregnant... everyone can stop asking me). but the new project involves LOTS of new recipes.

so i'm playing around with different options for my signature muffins and so far, this lavender and blueberry combination is in the lead. the blueberries make it a classic, and the lavender gives it the perfect newfoodtuesdayz twist. wes ate five in one sitting so i'll consider them a success. 

lavender + blueberry muffins

prep time: 5 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45 minutes

ingredients: .5 cup softened butter. 1 cup sugar. 2 room temperature eggs. 1 tsp vanilla extract. 2 cups flour. 2 tsp baking powder. .75 tsp kosher salt. .5 cup whole milk. 2 tsp freshly chopped lavender leaves. 1 tsp orange zest. 2 cups blueberries. cupcake/muffin tin. muffin cups. stand mixer or hand mixer. 

start by preheating your oven to 375 degrees f. in the bowl of your stand mixer or large bowl, combine the sugar and butter.

with the paddle attachment, cream together the butter and sugar over medium speed until completely combined and fluffy. while the butter and sugar are mixing together, add in the lavender leaves.

once the butter and sugar are creamed together, add in one egg at a time until your mixture is fluffy and light yellow.

pour in the vanilla extract.

combine all but 2 tbs of your flour, the baking powder and salt together. add half the dry ingredients mixture to your batter. pour in half the milk. add in half the remaining dry ingredients.pour in the rest of your milk and finally finish off with the remaining dry ingredients. scrape down the sides of the bowl. chop up .5 cup of the blueberries and toss the whole blueberries with the remaining flour so they do not sink in the batter.

add the smashed and whole blueberries to the batter. mix till the blueberries are just combined.

scoop about 3 tbs of batter into each muffin cup. bake the muffins till lightly golden on the top and a toothpick comes out clean when you prick the center of the muffin. about 25-30 minutes.

allow to cool slightly and store, lightly covered with a cloche or eat warm with butter. 

xo, a

lavender + blueberry muffins

prep time: 5 minutes

active time: 10 minutes

bake time: 25-30 minutes

total time: 45 minutes

ingredients: .5 cup softened butter. 1 cup sugar. 2 room temperature eggs. 1 tsp vanilla extract. 2 cups flour. 2 tsp baking powder. .75 tsp kosher salt. .5 cup whole milk. 2 tsp freshly chopped lavender leaves. 1 tsp orange zest. 2 cups blueberries. cupcake/muffin tin. muffin cups. stand mixer or hand mixer. 

start by preheating your oven to 375 degrees f. in the bowl of your stand mixer or large bowl, combine the sugar and butter. with the paddle attachment, cream together the butter and sugar over medium speed until completely combined and fluffy. while the butter and sugar are mixing together, add in the lavender leaves. once the butter and sugar are creamed together, add in one egg at a time until your mixture is fluffy and light yellow. pour in the vanilla extract. combine all but 2 tbs of your flour, the baking powder and salt together. add half the dry ingredients mixture to your batter. pour in half the milk. add in half the remaining dry ingredients. pour in the rest of your milk and finally finish off with the remaining dry ingredients. scrape down the sides of the bowl. chop up .5 cup of the blueberries and toss the whole blueberries with the remaining flour so they do not sink in the batter. add the smashed and whole blueberries to the batter. mix till the blueberries are just combined. scoop about 3 tbs of batter into each muffin cup. bake the muffins till lightly golden on the top and a toothpick comes out clean when you prick the center of the muffin. about 25-30 minutes. allow to cool slightly and store, lightly covered with a cloche or eat warm with butter.