Healthy Makeover Sticky Toffee Pudding. Listening To Queue.

Healthy Makeover Sticky Toffee Pudding
Healthy Makeover for that always delicious Sticky Toffee Pudding?


I’m going to be honest with you. I don’t know that light cream and Greek yogurt in the sauce constitutes a healthy makeover. The pudding itself is as rich as ones I have made before (here, here and here). But, let me tell you, healthy or not…it is absolutely wonderful.

Healthy Makeover Sticky Toffee Pudding
Healthy Makeover Sticky Toffee Pudding


80g pitted dates, roughly chopped
80ml boiling water
1 tsp vanilla extract
60g unsalted butter, softened, plus extra for greasing
100ml maple syrup
2 large eggs, beaten
1 tsp black treacle or molasses
100g (about 3/4 cup) self-rising flour
½ tsp baking soda
Toffee Sauce (recipe follows)


1. Put dates in a medium heatproof bowl and pour the boiling water over them. Soak for 20 minutes then mash with the soaking water using a fork. Stir in the vanilla and set aside.

2. Preheat oven to 170°C/350°F and lightly grease a 2 quart ovenproof dish.

3, Put the 60g butter, maple syrup, eggs, treacle, flour and baking soda in a mixing bowl. Beat with an electric mixer or hand whisk to form a batter. Stir in the date mixture.

4. Pour the batter into the prepared dish. Bake for 30 minutes until the pudding has risen and is firm to the touch.

5. Spread toffee sauce over the hot pudding. Serve with extra yogurt or frozen vanilla yogurt.

Serves 4 to 6

Toffee Sauce


1 tsp maple syrup
1 tsp black treacle or molasses
10g unsalted butter
2 Tbs light cream
1 Tbs Greek yogurt


1. Melt the maple syrup, treacle and butter together with a pinch of salt in a small pan over low heat. Add the cream and yogurt. Immediately remove pan from heat and whisk until smooth.

Recipes from Delicious Magazine
Healthy Makeover Sticky Toffee Pudding
Healthy Makeover Sticky Toffee Pudding
Healthy Makeover Sticky Toffee Pudding
Healthy Makeover Sticky Toffee Pudding

“Falling Into Skies” definitely has a healthy dose of percussion. I just love the beat. Singer Olivia Price’s voice glides beautifully over the music.

Check out Queue on Facebook. You can buy their music on Bandcamp.


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7-Up Marinated Pork Chops. New Music From Leaone.

7-Up Marinated Pork Chops
7 up
7-Up in a marinade?

I’m an avid soda fan (I know, I know…it’s bad for you. Yada, yada, yada.) So, I’m always intrigued by recipes that have soda as one of the ingredients.

The lemon-lime flavors in 7-Up makes it a natural to use in a marinade. Joined with garlic, onion and soy sauce, it results in a flavorful combination. The grilled pork is so tender, moist and delicious…really fabulous.

7-Up Marinated Pork Chops
7-Up Marinated Pork Chops


12 oz diet 7-Up
1/2 cup white wine
1 onion, finely chopped
1/3 cup soy sauce
2 cloves garlic, minced
1 tablespoon oregano
1 teaspoon celery seeds
6 bone-in pork chops

1. Place all ingredients in a large resealable bag and seal. Press the sides of the bag to mix well.

2. Marinate in the fridge for at least 2 hours.

3. Grill chops for about 5 minutes on each side, depending on thickness.

Serves 6

Recipe from Vermont Castings Modern Grilling
7-Up Marinated Pork Chops
“Goldtooth” is new from UK-based singer Leaone.

That slinky beat. That smooth, deep voice that catches every now and then. That flow of the lyrics. That abrupt ending.

Oh, yes.

Check out Leaone on Facebook. You can buy his music here.


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Kale Caesar Salad. New Music From THØSS.

Kale Caesar
gosling kale
Kale, that darling of the produce section, stars in this riff on a Caesar salad. The bold dressing doesn’t have egg yet derives much creaminess from the Dijon and olive oil. The notes of lemon give the dressing brightness. Don’t worry that you think you don’t like anchovies. They are perfectly balanced by the other ingredients.
Kale Caesar
Kale Caesar Salad


Extra-virgin olive oil
4 cloves garlic, minced
Pinch of red pepper flakes
2 slices day-old Italian bread, cut into 1/2-inch cubes
1/2 cup grated Parmesan, plus more for topping
Grated zest and juice of 1 lemon
1 tablespoon Dijon mustard
2 anchovy fillets
2 shakes Worcestershire sauce
1 bunch kale, stems removed, leaves cut into ribbons


1. Coat a large sauté pan with olive oil. Add half of the garlic and the red pepper flakes and bring the pan to medium heat. Cook until garlic is aromatic, about 1 minute. Toss in the bread cubes and cook, stirring frequently, until golden and have absorbed all the oil. Remove from the heat and reserve.

2. In the bowl of a food processor, combine the Parmesan, lemon zest and juice, the remaining garlic, mustard, anchovies and Worcestershire sauce. Purée until smooth. With the machine running, add 1/4 to 1/2 cup olive oil through the feed tube and process another 10 to 15 seconds.

3. In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit 3 to 4 minutes to soften. Toss to combine then sprinkle with more cheese.

Serves 4

Recipe courtesy of Anne Burrell for Food Network Magazine
Kale Caesar Salad

If I had any photoshop chops I would have had THØSS offering up some kale instead of Ryan.

THØSS, the easy on the eyes guy above, released his debut EP ‘Benchwarmer’ in June. It’s a collection of 4 tunes that highlight his smooth voice over some solid, catchy songs. I adore opening track “IWITW” but felt “The Meter” captures that summer tune kind of feel that I crave this time of year.

Check out THØSS on Facebook. You can buy his music here.


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Decadent Gluten-Free Chocolate Cake. New Music From Loch Lomond.

Decadent Gluten-Free Chocolate Cake
I am a believer in all of Ina Garten’s recipes. So if she says a chocolate cake is decadent, I totally take her word for it.

We recently had a guest with a gluten allergy. Cue in this recipe for Decadent Gluten-Free Chocolate Cake. It’s an over the top winner of a cake.

Note: If gluten isn’t an issue you can substitute all-purpose flour for the gluten-free flour, but of course you already knew that.
Decadent Gluten-Free Chocolate Cake
Decadent Gluten-Free Chocolate Cake


1 pound plus 3 ounces bittersweet chocolate, chopped
10 tablespoons unsalted butter, cut into pieces, softened
1 tablespoon gluten-free flour
1 1/2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 teaspoon kosher salt
4 eggs, at room temperature, separated
1/4 cup heavy cream
Vanilla or coffee ice cream, for serving


1. Preheat the oven to 425℉. Grease an 8 or 9-inch springform pan and line the bottom with parchment paper.

2. Place one pound of the chocolate in a large heatproof bowl and microwave, stirring occasionally, until the chocolate is melted, about 2 minutes. Immediately stir in the butter, flour, sugar, coffee granules and salt. Whisk in the egg yolks until smooth.

3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat until soft peaks form. Scrape the egg whites into the chocolate mixture and fold carefully with a rubber spatula, just until combined.

4. Spoon cake batter into the prepared pan, smooth the top and bake for 15 minutes exactly. (Check oven temperature for accuracy.)

5. Turn the oven off and leave the cake in the oven, leaving the door slightly ajar. Allow the cake to cool in the oven for 1 hour. The cake will sink in the middle.

6. Carefully release the sides of the pan and slide the cake onto a serving plate.

7. Place the remaining 3 ounces of chocolate and the heavy cream in a heatproof bowl set over a pan of simmering water and heat just until the chocolate melts, stirring occasionally. Pour the chocolate onto the sunken part of the cake, leaving the edge unfrosted. Allow to cool and serve warm or at room temperature with a scoop of ice cream.

Serves 8 to 10

Recipe slightly adapted from Make It Ahead by Ina Garten
Decadent Gluten-Free Chocolate Cake
Decadent Gluten-Free Chocolate Cake
Decadent Gluten-Free Chocolate Cake
Decadent Gluten-Free Chocolate Cake

Two days ago I checked email and let out a scream of happiness because this new track from Loch Lomond was waiting for me.

I lurve Loch Lomond. Every single song of theirs is ace. “Silver Felt” continues that streak. Clever lyrics, captivating instrumentation, and Ritchie Young’s gorgeous voice.

Check out Loch Lomond on the band’s Website where you can learn of upcoming shows in the Pacific northwest and buy their music.


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Beef Lombardi Casserole. Listening To Jesse Sheppard.

Beef Lombardi Casserole

Beef Lombardi Casserole, so named because the caterer who created the recipe back in the 1990s liked how it sounds, is the perfect pan of comfort food. Cheesy, creamy noodles are layered with a tomato-chile ground beef mixture and topped with lots more cheese. Bonus: The casserole can be assembled the day before serving and refrigerated overnight before baking.

Beef Lombardi Casserole
Beef Lombardi Casserole


1 lb ground beef
1 onion, chopped
Salt and pepper
3 Tbs tomato paste
4 garlic cloves, minced
3 (10 ounce) can diced tomatoes with green chilies (such as Ro-tel)
12 ounces wide egg noodles
1 1/4 cups sour cream
4 oz cream cheese, softened
1 Tbs cornstarch
4 green onions, chopped
8 oz Colby-Jack cheese, shredded
1 cup cheddar cheese, shredded (I used a little mozzarella, too)


1. Preheat oven to 350℉. Grease a 13 x 9-inch baking dish.

2. Cook beef, onion, 1 teaspoon salt and 1 teaspoon pepper in a large skillet over medium heat until beef is cooked through.

3. Stir in tomato paste and garlic and cook for 30 seconds. Stir in tomatoes and cook for 5 minutes, or until most of the liquid has evaporated.

4. Cook the egg noodles according to package directions. Reserve 2 cups of the cooking water then drain.

5. Whisk sour cream, cream cheese, cornstarch and 1/2 cup of the reserved water until smooth. Stir in green onions, noodles and remaining 1 1/2 cups of cooking water.

6. Spread noodle mixture in prepared baking dish. Cover the noodles with the beef mixture. Sprinkle the shredded cheeses evenly over the top of the beef mixture.

7. Bake for 30 minutes until bubbling. Let sit 15 minutes before serving.

Serves 6 to 8

Recipe from Cook’s Country Magazine
Beef Lombardi Casserole
Beef Lombardi Casserole
NYC area based singer Jesse Sheppard released his first solo EP this past spring. ‘These Days’ brings together a little bit country, a little bit pop. I love “Bring The Rain” a more rocking number that slides in and out of catchy hooks.

Check out Jesse Sheppard on his Website where you can learn of an upcoming show in NY and buy the music.


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Peppadew Steak Sandwiches. New Music From He Is Me.

Peppadew Steak Sandwiches

Q: What do you get if you eat uranium?
A: Atomic ache.

Spicy/sweet Peppadew peppers are used to flavor mayonnaise which gets tucked into a hero sandwich along wth sautéed steak, veggies and provolone cheese. Delicious.
Peppadew Steak Sandwiches
Peppadew Steak Sandwiches


12 jarred Peppadew or other sweet piquanté peppers
1/2 cup mayonnaise
1 1/4 pounds top round steak, thinly sliced
2 tablespoons olive oil
2 bell peppers, sliced (I used more peppadews)
1 onion, sliced
4 hero rolls, toasted
8 slices provolone


1. In a food processor, purée Peppadew peppers and mayonnaise.

2. In a skillet, brown steak in oil over medium-high heat for about 6 minutes. Season with salt and pepper then transfer to a plate.

3. In same skillet, cook bell peppers and onion for 5 minutes.

4. Fill rolls with steak, veggies and cheese. Broil until cheese melts. Top with pepper-mayonnaise.

Serves 4

Recipe from Rachael Ray
Peppadew Steak Sandwiches
Well this is pretty intense.

“Let It Drip” is new from He Is Me, a new project of Steve Moore and Casey Braunger. From its ominous start it continues to slink along with thick percussion and spooky vocals. I feel like I am in a movie when I am listening.

Check out He Is Me on Facebook where you can keep tuned for when the single will be available for purchase.


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Ben & Jerry’s Toffee Bar Crunch Ice Cream. Listening To Sego.

Ben & Jerry's Toffee Bar Crunch Ice Cream
melt with you

This recipe from Ben & Jerry tastes just like their famous pints of Toffee Bar Crunch Ice Cream formerly Heath Bar Crunch.

Well, we should hope so, right?

The base is silky smooth and full of vanilla flavor. It’s like eating a bowl of soft serve teeming with toffee chunks.

Ben & Jerry's Toffee Bar Crunch Ice Cream
Ben & Jerry’s Toffee Bar Crunch Ice Cream


4 (1 1/8 ounces each) toffee bars (such as Skor or Heath)
2 large eggs (see note below)
¾ cup sugar
2 cups heavy cream
1 cup milk
2 teaspoons vanilla extract


1. Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. Place the chunks in a bowl, cover and freeze overnight.

2. Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 2 minutes. Gradually add the sugar and continue whisking until completely blended, about 1 minute more.

3. Pour in the cream, milk and vanilla extract, and whisk to blend.

4. Transfer the mixture to an ice cream maker and freeze, following the manufacturer’s instructions.

5. After the ice cream stiffens (about 2 minutes before it is fully frozen), add the toffee, then continue
freezing until the ice cream is ready.

Makes 1 quart

Note: The recipe uses raw eggs. If salmonella risk is on your mind you can use Eggology egg whites and egg yolk powder, both of which are pasteurized.

Recipe from Ben & Jerry’s Homemade Ice Cream And Dessert Book
Ben & Jerry's Toffee Bar Crunch Ice Cream
B&J toffee crunch ice cream

I love the word “babble” and I love “psycho”. Put them together and there is a word that is twice as nice and also an ace tune.

Check out Sego on Bandcamp where you can buy their music.


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