< all recipes Slow-Cooked Prime Rib Roast I came across this recipe in one of those desperate middle-of-the-grocery-store phone searches, trying to find any acceptable recipe just to get the heck outta there. If you don’t know what i’m talking about you are either wayyyy too organized or don’t have a hubs who calls at noon to nonchalantly (and with only the best intensions) suggest a roast for his brothers birthday dinner that night. Cue the monkey wrench, panicked phone search, “get a grip” chat with self on the subway ride home and surprisingly the best hunk of meat i’ve ever tasted. And that my friends is my christmas lesson: plan for the best but be prepared for the worst because shit will always hit the fan but that is when the best recipes and memories are made. Oh and always make enough for leftovers. The sandies are unreal. Slow-Cooked Prime Rib Roast Serves: serves 4-6 (easily adjustable) Ingredients 1 bone-in prime rib roast* kosher (or coarse) salt and pepper Print Preparation Season the roast generously with salt and pepper and let sit in the refrigerator, uncovered, overnight or as long as you can even if its just 30 minutes - this will make for a crustier crust but if you have no time to spare, don't panic, just season the meat and move on to the next step. Preheat the oven to 250˚F and place the roast, with fat cap up, on a v-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Cook until the center of the roast registers 130-135°F on an instant-read thermometer. This will take 3½ to 4 hours so I like to start checking the temperature after 3 hours. Remove the roast from the oven, tent loosely with foil and let rest at least 30 minutes and up to 2hrs. Turn the oven up to 500˚F - and get any sides, veggies, drinks etc ready while the oven heats up. Put the roast back in the oven and cook until the outside is a crispy dark golden brown, about 10 minutes. Carve and serve.** *plan on ¾ lb per person of bone-in prime rib which is about 1 rib for 3 people. Your regular grocery store butcher should be able to give you the exact cut you need.To make it even easier on yourself, ask them to cut out the ribs and tie them back in place so when it comes time to carve you dont have to worry about cutting around the ribs or removing them yourself. **This recipe works for roasts of any size - of course the cook time may vary slightly but the target temperature remains the same.This makes the most delicious leftovers for a steak sandwich or steak and eggs so I would recommend making a little more than necessary. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Decadent Chocolate Cake This chocolate cake is quite possibly my favorite thing in the whole world but to be honest I almost never actually make it – as the birthday cake of choice in my family, my mom is the one who has been making 5 of these a year since before I can remember – that would be a nice round 29 cakes just for yours truly (well actually she made me 3 cakes this year but who’s counting). This is my sister (left) and me with my Grandpa clearly excited about the cake. Its been around a while. Decadent Chocolate Cake Serves: 1 9" cake Ingredients 1 cup boiling water 66g/9tbl cocoa powder or 3 oz unsweetened chocolate* 8 tbls unsalted butter 1 tsp vanilla extract 2 cups granulated sugar 2 egg yolks 3 egg whites 1 tsp baking soda ½ cup dairy sour cream 2 cups less 2 tbls all-purpose flour, sifted 1 tsp baking powder Chocolate Frosting: 3 tbl unsalted butter 1¼ cups semi sweet chocolate chips ½ cup heavy cream 4 cups (1lb) confectioners sugar 2 tsp vanilla extract *the original recipe was for unsweetened baking chocolate but we recently started using cocoa powder out of necessity and there is now a big debate over which is better. the cocoa powder makes a slightly more moist richer cake but both are delicious so use what you have! Print Preparation Preheat the oven to 350° F, then grease and flour two 9” cake pans. In a large bowl, combine butter and cocoa powder or unsweetened chocolate, pour in 1 cup boiling water and whisk or, if using baking chocolate, let stand until melted. Whisk in vanilla and sugar then the egg yolks, one at a time, blending well after each. Mix baking soda and sour cream together and whisk into chocolate mixture. Sift flour and baking powder together and add to batter. With a spatula, mix until just combined. With a stand mixer or hand mixer, beat egg whites until stiff but not dry. Fold a quarter of the whites into batter, then gently add the remainder. Pour batter into the prepared pans and bake for 40 to 50 minutes (rotating halfway through) or until edges have pulled away from sides. Cool in pan for 10 minutes, unmold and cool completely on a wire rack before frosting. For the Frosting: Place all ingredients into a medium saucepan over low heat and whisk until smooth. Frost the first layer, just on the top. Place the second layer on top of the first and pour frosting over top, push over the edge to frost the sides. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Easy Weeknight Veggies If I am having dinner by myself during the week there is nothing I love more than a plate piled high with roasted veggies. I know, it’s not normal. So I usually pair these with sautéed chicken and a tasty bread when others are joining me. With the leftovers, warm them up in the microwave, toss spinach with the dressing and add the warmed Brussels sprouts and sweet potato. I love adding warm things to spinach salad to wilt the spinach slightly. Feel free to add whatever else you have to the salad, such as toasted walnuts and dried cherries. Easy Weeknight Veggies Serves: 4 Servings Ingredients 16oz Brussels sprouts 2 sweet potatoes 2 tbl olive oil 1 tbl salt 2 tsp black pepper 2 tbl fresh thyme (or 2 tsp dried) 2-3 tsp red pepper flakes Print Preparation Preheat oven to 450˚F. Cut ends off Brussels sprouts, slice in half, and set aside in a large bowl. Cube sweet potato and add to bowl, toss with olive oil, salt, pepper, thyme, and red pepper flakes. Spread veggies out on a parchment-lined baking sheet. Roast for 15 minutes, give a quick toss and roast another 10 minutes. Dressing (optional) 2 tbl balsamic glaze 2 tsp dijon mustard 3 tbl white wine vinegar Whisk ingredients together and toss with finished veggies or let people drizzle on their plate. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Farro Grain Bowl w/ a Parmesan Vinaigrette I find this time of year very stressful. The memories of a long harsh winter are still fresh enough that when I see the wealth of beautiful produce at the farmer’s market I feel the need to get a little (or a lot) of everything every time I go. The problem (“problem”) is that when I get home and it is time to pull something together for dinner I stand there staring at what I bought and my mind goes blank. But if you start with delicious, hearty farro as your base you really can't go wrong. The parmesan vinaigrette is really the thing that ties any and everything together. So use this as more of a guide and add whatever veg you have around or canned items you have in the pantry/fridge (beans, cheese, nuts, avocado, anchovies, frozen or fresh greens, olives....) Farro Grain Bowl w/ a Parmesan Vinaigrette Serves: 4 servings Ingredients 8oz baby potatoes, cut in half 1 bunch asparagus, cut into bite-sized pieces 2-3 tbl olive oil 2 cups cooked farro Parmesan Vinaigrette: ¼ cup freshly grated Parmesan (plus more for garnish) 2 tbl lemon juice or white wine vinegar ¼ cup olive oil salt and pepper Print Preparation Preheat oven to 400˚F. Toss potatoes and asparagus in olive oil and place onto separate baking sheets (since they will not cook in the same amount of time) and season both with salt and pepper. Cook until tender - about 10 minutes for the asparagus and 20-30 minutes for the potatoes. Make the vinaigrette: whisk together the Parmesan and lemon juice then slowly drizzle in olive oil while you keep whisking. season with salt and pepper. Combine farro and veggies, toss with the vinaigrette and portion into bowls. Top with a little (or a lot) more Parmesan. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Zucchini Eggplant Parmesan I am pretty sure that when I made this eggplant parmesan the other weekend, it was the very first eggplant parm of my entire life and let me tell you it was hands down the best i’ve ever had. I really have been missing out on this baby! Its cozy comfort in a casserole dish and just what the doctor ordered on this stormy sunday afternoon. That and a healthy dose of kitchen design inspo-surfing (aka going down the never-ending rabbit hole that is pinterest). The only thing that would make this scene total perfection is if I had gotten my lazy butt to spin class this morning. Maybe tomorrow. Zucchini Eggplant Parmesan Serves: 6-8 servings Ingredients 1½ lbs eggplant (about 2 medium) 1½ lbs zucchini (about 4 small) 2 cups flour ½ - 1 cup olive oil 1 lb fresh mozzarella (roughly 2 balls), sliced 8oz parmigiano-reggiano, grated 1 cup panko 2-3 cups tomato sauce (homemade instructions below) for the tomato sauce: ¼ cup olive oil 3 cloves garlic, thinly sliced 2 28oz cans crushed tomatoes (my fave is muir glen fire roasted) 2 tsp red pepper flakes (optional) salt and pepper Print Preparation Preheat the oven to 400˚F. Slice the eggplant and zucchini, lengthwise, in ⅛-1/4 inch slices. Lay them out on a rack or in a colander, salt generously and let sit 20 minutes or so. Pat them dry with a paper towel. Put two cups of flour into a shallow pan (a cake or brownie pan works great) and season it with salt and pepper. Line two baking sheets with parchment and drizzle about ¼ cup of olive oil to evenly coat the parchment. Dredge each slice of eggplant and zucchini in the flour, making sure to coat both sides, and lay them onto prepared baking sheets. Drizzle again with olive oil and bake for 15-20 minutes, until dark golden brown. Make the Sauce: While they cook, make the tomato sauce: heat olive oil in a large skillet and sauté garlic - be caredul not to burn it! keep stirring and as soon as the edges start to turn brown, add the cans of tomato. Season generously with salt and pepper and chili flakes if using. Cook, stirring occasionally, until it reduces and thickens so it looks almost dry - or just cook it for 20 minutes at a gentle simmer. Assemble in a 9x13in dish: Spread about ¾ cup of tomato sauce to coat the bottom of the pan then add a single layer of eggplant/zucchini and then the mozzarella. Repeat. Combine the grated parm and panko, season with salt and pepper, and sprinkle over the top. Bake for 20-30 minutes, until golden brown and bubbling at the edges. Let sit 5-10 minutes before cutting (just a suggestion so you don't burn off every tastebud in your mouth!). Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Leek Bread Pudding I hate thanksgiving food. I know hate is a strong word but it is how I feel and I just had to get it out in the open. What I love about my family's tradition is that we go to a friend's house for a potluck feast where there are items for traditionalists like sweet potatoes with marshmallows and cranberry sauce as well as those for the non-traditionalist like cajun-spiced turducken and my Mom's incredible spicy broccoli. Three years ago, our potluck was canceled at the last minute. I seized the opportunity to try and make a stuffing I could actually stand the smell of and possibly even eat! I settled on Thomas Keller's Leek Bread Pudding, which was quite possibly the best thing I had ever eaten. Leek Bread Pudding Serves: 12 side portions Ingredients 4 large leeks – cut in ½ lengthwise and then into ½” thick slices 4 tbl butter 1/2 cup white wine 12 cups crusty bread – cut into 1” cubes 2 tbl fresh thyme 3 eggs 3 cups whole milk 3 cups heavy cream 8 oz gruyere, grated 4 oz parmesan, grated salt & pepper Print Preparation Preheat oven to 350˚F. Clean the sliced leeks and dry thoroughly. Heat butter in a large sauté pan. Add the leeks, season with salt and saute over med-hi heat for 5 minutes, until they start to stick to the bottom. Deglaze the pan with white wine and scrap up browned bits. Cover and cook over very low heat for 15 minutes, stirring occasionally. Stir in thyme and remove from heat. Meanwhile, lightly toast the bread cubes in the oven until pale golden (about 5-10 minutes) – toss in a large bowl with leeks. Whisk together eggs, milk, and cream – season this with salt and pepper. In a 9x13 casserole dish spread ½ the bread mixture, top with ½ the gruyere and parmesan, and then spread the rest of the bread. Pour egg/milk custard over everything, making sure to get all of bread nice and wet. Top with the remaining gruyere and parmesan. Bake for 1 hr - 1 ½ hrs, until it feels set in the center (springs back slightly) and is golden brown. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Roasted Red Pepper and Tomato Soup What I really love about this soup is that it is two soups in one. Eat it cold as gazpacho, garnished with some grilled corn, or heat it up on a stormy summer night for some creamy tomato soup with grilled cheese. Both are equally delicious (and nutritious!). Roasted Red Pepper and Tomato Soup Serves: Ingredients 6 red bell peppers 2 28oz cans crushed tomatoes 1 yellow onion, med dice 1 head garlic 1 tsp pimentón (smoky spanish paprika) 8-10 cups water or stock 12 oz (1 ½ cups) non-fat greek yogurt salt and pepper *if you like spice add some hot paprika to the mix! Print Preparation Heat the oven to 400˚F. Cut off the top part of the head of garlic, place in foil, drizzle with olive oil, and season with salt and pepper. Wrap the foil around the garlic and roast about 40 minutes, until soft. Char the red peppers over a burner (or under the broiler), place in a bowl and cover with plastic wrap. Let the peppers sit for 15-20 minutes, allowing the steam to loosen the charred skin, then scrape with a knife or rub with a paper towel. This is extremely messy so just embrace it! Once you have removed most of the skin, cut in half and remove the stem and seeds. In a large pot, sauté the onion until translucent, then add the paprika. If using an emersion blender: add the peppers, tomatoes, garlic, and water/stock, to the pot and blend until smooth. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. If using a food processor: put the onions into the food processor and, working in batches, puree with the tomatoes, peppers, garlic and water. Bring to a boil and let simmer 15-20 minutes. Turn off the heat and mix in the yogurt. Taste for seasoning. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Spicy Sesame Noodles (of the Vegetal Variety) If your only kitchen tools are a wok and a spiralizer, you could make this recipe. One of you readers out there knows what im talking about. To fill the rest of you in, one of my best friends and most willing guinea pigs recently revealed that the only kitchen tools in her possession are a wok and a spiralizer (the latter logically kept under her desk at work). I think this might be the strangest, most hilariously random combo ever. I also quite surprising because I aaactually did not picture her having any cooking equipment at all given that a) she doesn’t cook and b) despite her fabulous east vill studio having a fireplace and chandelier, the kitchen has no oven and is practically in the bathroom (looooove you Sa, um i mean, anonymous friend!*). You could also make this dish if you own neither wok nor spiralizer. The dressing is the real star here and would happily coat a noodle of any variety or vegetable cut in any which way. So make the dressing and see what kind of dish you are in the mood for. Spicy Sesame Noodles (of the Vegetal Variety) Serves: 2-4 servings Ingredients 2 sweet potatoes 2 zucchini spicy sesame dressing: 2 tbl tahini 2 tbl peanut butter 2 tbl toasted sesame oil 2 tbl soy sauce 2 tsp honey 2 tsp sriracha 2 cloves garlic, grated a splash of water if necessary Print Preparation Peel and spiralize your vegetables - the noodles can get crazy long so I sometimes break them up as they are falling into the bowl but this is not necessary. In a small bowl, whisk together the sesame dressing ingredients - you can add a splash of water if it seems too thick (this just depends on the kind of peanut butter you use). Heat up a few tablespoons of toasted sesame oil in a large saute pan (or wok) and when you see a few whisps of smoke just starting to appear, add the sweet potatoes. Season with salt, cover and let cook 2-3 minutes. Now add the zucchini, season with salt and toss everything together. Cover and cook another 2-3 minutes. Remove the lid and start checking for doneness - you want the noodles to be tender but not mush. Gently toss with dressing and serve. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Slow Roasted Tomatoes w/ Basil Green Goddess Dressing I waited ALL summer for the tomatoes to ripen in my Dad's garden, but because of the cool August weather they were really testing my patience (I definitely ate some crunchy tomatoes out of desperation). Last weekend I was finally rewarded and knowing that I would not be back for several weeks, I went a little overboard - I could not live with myself knowing I had left any tomato behind. The fact that just touching a tomato vine makes me itch like a complete lunatic, would not deter me. I came back with about 20lbs of tomatoes and several bunches of basil. So while these recipes came out of necessity, they might be the two best I have made all summer. The basil dressing is incredibly fresh and light, but the avocado gives it some decadent creaminess. It is heaven in a bowl. Cooking the tomatoes slowly intensifies their flavor so they become bursts of tomatoey deliciousness. Use them with the basil dressing on crusty bread for an appetizer, add them to salad, toss with pasta, or serve as a side dish. If you are a New Yorker, I just recently discovered Takahachi Bakery , which makes the most incredible sandwich bread (pictured above and below). I have been ordering sushi from Takahachi for years but never knew about the bakery - they make traditional French breads and pastries in addition to really interesting Japanese creations like Matcha Ciabatta rolls. I have yet to try any of these but given how often I have been in the past two weeks, it won't be long before I am hooked on those too! Whether you can get your hands on this bread or not, put the tomatoes and basil dressing on any sandwich. These BLTs were out of this world. Slow Roasted Tomatoes w/ Basil Green Goddess Dressing Serves: 1 pint dressing Ingredients For the Dressing: 1 clove garlic 1 cup plain greek yogurt (8oz) 1 avocado 1 (packed) cup fresh basil, washed and dried juice of 1 lemon 1 tsp kosher salt (1/2 tsp fine salt) 1 tsp black pepper For the Tomatoes: Grape or Cherry Tomatoes (any small ones will do) Oil (Olive oil or a flavorless oil such as Safflower or Grapeseed) Salt and Pepper Print Preparation To Make the Dressing: Pulse garlic in food processor until it is minced. Add everything else to the food processor and blend until smooth. To Make Tomatoes: Preheat oven to 250˚F. Cut all of the tomatoes in half, toss with enough oil just to coat and season with salt and pepper. Arrange the tomato halves on a baking sheet cut side up. Roast according to times below, until they look shriveled and dry at the edges – you really can’t go wrong here so don’t over think it. No matter what, you will still get deliciously roasted tomatoes. To Freeze: These keep for up to 6 months in the freezer! I would recommend freezing them spread out (on the sheet pan you cooked them on is perfect) and then putting them into a container or plastic bag - this way they do not become one solid mass that you have to use all at once and takes forever to thaw. I prefer to portion mine out into a couple of baggies (the number depends on how much you have made) to help me not use them all at once. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Fudgy Brownies There are countless ways to make a brownie and not everyone is in the fudgy brownie camp. I have to admit I judge those people just a little bit. Ok, maybe a lot. So when a certain husband revealed his preference for chewy brownies AND the corner piece, I questioned whether our marriage could survive such absurdity. I just can't understand what could be better than dense, moist, super dark chocolatey goodness with a bit of a crackle crust on top. Swirl some peanut butter in there and game over. Take this to another level by swirling in some creamy or chunky peanut butter. Yum. Fudgy Brownies Serves: 16 brownies Ingredients 10 oz (2 1/2 sticks) unsalted butter 1 cup flour 1 cup coco powder 1/2 tsp kosher salt 3 eggs 1 1/2 cups sugar 1 cup chocolate chips (your choice of milk, dark, etc) 3/4 cup peanut butter (optional) Print Preparation Preheat oven to 350˚F. Grease an 8x8 pan and line with parchment so that some hangs over the sides (for easy removal later). Melt butter. Combine flour, coco powder and salt in a bowl and whisk in melted butter. In a large bowl, whisk together eggs and sugar then whisk in butter/flour mixture. Fold in chocolate chips and pour batter into prepared pan. If adding peanut butter: warm peanut butter slightly so that it is runny. pour evenly over batter and swirl with a knife or offset spatula. Bake for 25-30 minutes, until the center is set and the edges are starting to pull away from the sides. Let cool completely before removing from the pan and slicing. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Grilled Peaches I live for peach season. In part because of all that it implies – long days, flip flops, not looking sickly pale. Oh and corn, tomatoes, melons, blueberries, basil (aka pesto), I could go on but I think you get the point. This embarrassment of freshly picked riches gives me anxiety. I mean a day without at least two peaches and all of the items listed above is a day wasted. I tried to be fancy here with homemade ice cream and mixing the peaches in but the peanut gallery thought simpler would be better – “you couldn’t really taste the grilled peaches once frozen” and “they texture wasn’t great” – its always good to have a little constructive criticism, especially when they are right (if not a tad spoiled). Grilled Peaches Serves: Ingredients peaches brown sugar ice cream or whipped cream (for serving) Print Preparation Preheat your grill and lightly oil the grates. Cut the peaches in half and remove the pits. Place the peaches, cut side down over high heat and let cook until you see those nice grill marks (5-7 minutes depending on your grill). Place the peaches, cut side up on a small sheet pan or other heat proof pan. Sprinkle about 1 tbl of brown sugar over each half and put the sheet pan back on the grill over medium/low heat, close the lid and cook about 10 minutes - the time depends on how ripe your peaches are, if they are super tender and juicy they might only need enough time to melt the sugar, if they need a little tlc, cook them until a knife pierces them easily. Serve warm or room temp plain, with a scoop of ice cream, a dollop of whipped cream, anything and everything. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast

< all recipes Sticky Toffee Date Cake Ok so I already have a Sticky Toffee Date Cake recipe that I have been making for many years and people seemed quite happy with it. And while I don’t usually like to mess with a good thing, that is exactly what I did for Christmas dinner – a risky move given how serious my people are about their desserts. It was such a success I was asked ordered to make it again the next night. My sister even went so far as to say that it was the best thing she had ever eaten – and she is not the easiest lady to please. I still love the other recipe and feel a little bad for one-upping it but I think i’ll get over it eventually. This cake is just better, it has more delicious date flavor and a more delicate fluffy texture to really absorb the toffee sauce – creating a beautiful balance and union between the two elements…getting carried away and I think you get the point. Sticky Toffee Date Cake Serves: 1 9" cake Ingredients 10 oz dates (pitted) 8 oz unsalted butter, at room temp ½ cup granulated sugar 1 cup brown sugar, packed 4 eggs 2 tsp vanilla 2½ cups all-purpose flour 1 tsp salt 2½ tsp baking soda for the toffee sauce: 16 oz unsalted butter 2 cups brown sugar, packed 1 cup heavy cream 2 tsp vanilla Print Preparation Preheat the oven to 350˚F. Butter two 9in cake pans and line the bottom of each with parchment. Add dates to a small pot along with 1½ cups water. Bring this to a boil and let simmer 2-3 minutes, until dates look soft(ish) and skins start to come off. Pour the dates and water (carefully!) into a food processor and puree until smooth. Cream the butter and two sugars until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each addition and scraping the bowl once or twice. Mix in the date puree. Combine the dry ingredients in a separate bowl then, with the mixer on low, add this into the rest of the batter, mixing just until combined. Divide the batter between your two prepared cake pans and spread it evenly out the the edges of the pan. Bake for 30-40 minutes, until the center of each cake feels set or a cake tester comes out clean. While cakes are baking, make the toffee sauce: combine ingredients in a pot set over medium heat. Cook until everything is melted and the sugar is dissolved. When cakes are done, carefully flip each out (onto your hand or a large plate) and remove the parchment before putting the cake back into the pan topside down. Use a fork to poke lots of holes in the bottoms of each cake before pouring on some of the toffee sauce. Spread it to the edges so all of the cake gets a good soaking and once what you have poured on has been absorbed, add some more - I like to leave ½ - 1 cup of the sauce to pour over my cake once they are stacked and on my cake platter (for that irresistible drippy effect). Allow cakes to cool and soak in the sauce for at least 30min (or a few hours). When ready to serve, turn one cake out onto your cake plate. For the second cake, I find it useful to use a spatula or something similar to help get it out of the pan and lowered onto the first cake rather than attempting to just flip it out. Pour the rest of the toffee sauce over top spreading it to the edges so it drips down the sides. Previous Next hungry for more? Winter Citrus Salad with Toasted Za’atar Breadcrumbs Cacio e Pepe w/ Garlicky Greens Slow-Cooked Prime Rib Roast