Spinach Artichoke Pizza Sauce

Looking for something a little different than your typical cheese pizza? Look no further. This is basically a scratch made spinach and artichoke dip used as a sauce for your next pizza.

Whip this up, spread it on a par-baked crust, top with some more cheese and chicken, and amaze your family or guests by your inventiveness. The dip will finish cooking along with the rest of the pizza ingredients, and be a perfect, flavorful, bubbly mess of deliciousness when you pull it out of the oven.

Drain and chop up some artichoke hearts. I use the canned kind, in water, and chop off the ends so I can just use the tender leaves.

Next melt some butter in a saucepan over medium-low heat, and add the garlic.

Add in the flour and stir until all the lumps are gone. Add in the cream and stir well.

Next add in the rest of the ingredients, besides the cheese. Stir continuously over low heat until all are incorporated and the mixture is thickened.

Stir in the parmesan cheese and dump the whole mixture into a large bowl or dish.

Spread this mixture over your partially cooked pizza crust and top with your favorite toppings. I would personally pick some mozzarella and provolone and some baked chopped chicken to top it with. You pick your favorites. The possibilities are endless! Freeze the rest for the next time you want pizza, or save it for the next day and bake it on it’s own for a delicious dip!

Spinach Artichoke Pizza Sauce

Creamy & delicious spinach and artichoke pizza sauce. Delightfully different than your usual recipe!

Ingredients
•    4 TBSP butter
•    1.5 TBSP garlic, chopped
•    3 TBSP flour
•    8 oz heavy whipping cream
•    3 oz cream cheese
•    ⅓ cup sour cream
•    1 10oz package frozen spinach, thoroughly drained
•    1 can artichoke hearts, drained and chopped
•    8 oz shredded parmesan cheese
•    salt to taste

Instructions

1. Drain and chop the artichoke hearts and set aside. Thaw and thoroughly drain all water from the package of spinach. Set aside.
2. Melt butter in a small saucepan on medium-low heat and add garlic. Cook for 1 minute and add flour. Stir well until all of the lumps are gone. Add the heavy cream and stir until combined.
3. Add the remaining ingredients except for the parmesan cheese. Cook over low to medium-low heat until the mixture is thickened. Stir in cheese and dump into an oven-safe baking dish. Bake at 400 for approximately 20 minutes or until the top is just starting to get golden brown.

Homemade Alfredo Sauce

Homemade Alfredo Sauce
The Original Alfredo Sauce Recipe originated in a small restaurant in Rome and is made with butter, lot’s of it, cream, parmigiano and just a touch of freshly grated nutmeg. What could be more simple then that! It’s an all time classic Italian pasta recipe that has spread the world and coated our bellies for the last few decades.

Did you know that there really was a man named Alfredo who lived in Rome, Italy and created this recipe?

His restaurant in Rome was established in 1914 and named “Ristorante Alfredo alla Scrofa”. Which means in Italian “Alfredo of the Sow” or pig for a better translation. It is still located to this day on Via Della Scrofa where you can go and enjoy an authentic Fettucini Alfredo. Alfredo is no longer there but what better place to experience his legacy. When I lived in Rome I never had the opportunity to eat there but I hear the food is delicious and they boast the Fettucini Alfredo as their signature dish.

Today this original Alfredo recipe is shared among gourmet restaurants around the world. Now that you have a little background, let’s start with the basics!

Homemade Alfredo Sauce

Recipe from Ree Drummond thepioneerwoman.com
Prep Time: 10 min
Cook Time: 5 min
Level: Easy
Serves:about 2 cups

Ingredients

• 1 stick butter
• 1 cup heavy cream
• Salt and freshly ground black pepper
• 2 cups freshly grated Parmesan
• Pasta cooking water, as needed

Directions

1. In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
2. Toss to combine, thinning with pasta water if necessary.

Deep Fried Ice Cream

What? fried ice cream?

I have not gone crazy, YES! Fried ice cream. Combination hot and cold. The hot crispy crust and creamy filling cold make this dessert a delight.
Fried ice cream is a dessert made ​​from a scoop of ice cream breaded That is quickly deep-fried creating a warm, crispy shell around the still-cold ice cream, has probably been around since the late 1800s, although the origins are a little obscure. It’s a treat that involves what seems impossible––placing a frozen treat into boiling oil and keeping it intact. Fortunately, the impossible works and the result is a truly delicious indulgence that is ideal for dessert, parties and festivals alike. If you’ve been used to ordering this dessert treat when eating out, be reassured that it’s easy enough to make at home too, and it’ll taste just as good.

Ingredients

4 to 6 servings

• 1 pint ice cream, any flavor
• 1 loaf sliced white bread
• 6 to 8 cups canola oil, for frying
• Pancake mix just add water

Directions

1. Place a plate or sheet pan in the freezer and let it chill for at least 1 hour or overnight.
2. Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer. 2 hours
3. Cut the crusts off the sliced bread and using about 2 slices per ice cream ball and flatten with a rolling pin, form the bread around the ice cream using your hands to pack it like a snow ball. Once it’s completely covered return it to the freezer. 2 hours (this has to be like a rock)
4. Prepare Pancake mix just add water, dip the balls into the mix .. see picture.
5. In a medium saucepan, heat 3 inches of canola oil to 365 degrees F. Drop the covered ice cream balls, one at a time, into the hot oil and fry, turning occasionally so they color evenly, until golden brown on all sides. Remove from oil and briefly drain on paper towels.
6. Garnish with the one you like (caramel, chocolate, chocolate chips or Strawberry jam). Serve immediately.

Step by Step Image

Strawberry Ice cream

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

wanted these cookies from the first day I saw them. But I wanted to make it easier. The result was great these delicious cookies that everyone will like.
I’m going to let the pictures tell the story

First the recipe

Ingrediants:
Tollhouse cookie dough
1 pack of double stuffed oreos

Flatten cookie dough pieces. put Oreo between 2 pieces of cookie dough, mold cookie dough together, with Oreo inside. bake at 350 degrees for 10 minutes. makes 40 cookies.

Note: Once cooked, I cut them, because they look more beautiful

Make this favorite minty milkshake at home in minutes!

‘Tis the season for that famous green shake that everyone loves!

But hey, here’s a secret – did you know that it is SUPER easy to make ‘em homemade? It only takes a few ingredients, a few minutes, and maybe more than a few sprinkles (if you’re like me!) — and your DIY Shamrock Shakes are ready to go in a flash!

I made mine with vanilla ice cream and mint extract. But if you wanted to save a step and throw in some chocolate, you could also just make this with some mint chocolate chip ice cream. Either way, it’s easy peasy, and lots o’ fun!

Here’s the how to!

-Start with vanilla ice cream.
-First, break out the vanilla ice cream! Start with about 3 cups of ice cream. (No need to be super precise with milkshakes!)
-Put the ice cream in a blender.
-Then add in a cup of milk, and about ½ teaspoon of mint extract. (You can always add in more for an extra minty shake.)
-Add green food coloring.
-Then add in some green food coloring to get it looking as minty as it tastes. The picture shows regular food coloring, but I found that gel food colors are more intense, so you use much less to get a better color. Go with gel or paste food coloring (sometimes called icing coloring).
-Top with some whipped cream and sprinkles, and enjoy!!!

DIY Shamrock Shakes

Ingredients

• 3 cups vanilla ice cream
• 1 cup milk
• 1/2 teaspoon mint extract
• (GEL green food coloring or PASTE food coloring recommended)
• 2 cups whipped cream
• sprinkles

Directions

1. Combine the ice cream, milk, mint extract and food coloring in a blender and pulse until combined. Add more green food coloring as desired.
2. Transfer the shakes to serving glasses, then top with whipped cream and sprinkles. Serve immediately.

Sugared biscuits topped with marshmallow, Chocolate Cheerios, and chocolate chips. Heck, yeah! You’ll be over the moon for these Supersonic S’mores!

Everyone loves s’mores, but have you ever had that strange moment when you bite into a fire-roasted hunk of graham cracker and feel like it just doesn’t taste as good as it’s supposed to? The chocolate doesn’t melt right, or the marshmallow has ashes all over it. Well, hold on, Nelly. These biscuit-baked Supersonic S’mores solve all of those problems, and take the classic s’more flavor to a whole new level. Here’s how to bake up a batch in your own kitchen…

• Grab a tube of Grands! Jr. Honey Butter biscuits. Hello, darling flavor.
• Dip the top and bottom of each biscuit into a plate filled with turbinado sugar. This coarse sugar will cook up into a splendidly sweet and crunchylicious coating on the biscuits
• Place your biscuits onto a baking sheet lined with parchment, or sprayed with nonstick cooking spray.
• Prepare yourself for when those biscuits come out of the oven hot and golden brown. Grab a box of Chocolate , some chocolate chips, and some marshmallow fluff.
• Nab your biscuits from the oven, allow them to cool ever-so-slightly, then slice them in half.
• Open your biscuits and get ready to stuff ‘em!
• Fill the inside of your biscuits with marshmallow crème.
• Top with chocolate chips and Chocolate Cheerios. Grrrr.
• Replace the top of each biscuit.
• If you’re feeling particularly sassy, you can even melt a few chocolate chips and drizzle them on top of your biscuits.
• Pick ‘em up and give your biscuit a smooooosh.
• Eat, enjoy, and grab s’more!
  
  

  Supersonic S’Mores

  Ingredients

  • 1 package Pillsbury Grands! Jr. Honey Butter Biscuits
  • 1/2 cup turbinado sugar
  • 1 1/4 cup marshmallow creme
  • 1 1/2 cup chocolate chips
  • 1 1/2 cups Chocolate Cheerioes

  Directions

  1. Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper or nonstick cooking spray.
  2. Open the tube of biscuits. Press the top and bottom of each biscuit into the turbinado sugar. Transfer to prepared baking sheet.
  3. Bake biscuits in preheated oven for 10-13 minutes, or until light golden brown.
  4. As soon as biscuits are cooked, slice them in half, top with 2 tablespoons each of marshmallow creme, chocolate chips, and chocolate cheerioes.
  5. Replace the top of the biscuit. Serve immediately and enjoy!

Homemade Ice Cream Sandwiches

Simply sandwich some creamy vanilla ice cream between two fudgy brownies and I promise you: Kids (and adults) will not run after the ice cream truck!

It’s National Ice Cream Sandwich Day, and these frozen treats are really easy to make. With only a box of Betty Crocker Brownie Mix and store-bought ice cream, even kids can help. They’ll have fun making ice cream sandwiches their own by adding colorful sprinkles, nonpareils, or jimmies.

For a more adult flavor, add chopped nuts, toasted coconut, or even cookie crumbs or just leave them plain. Any way you make them, they’ll taste much better than an ice cream sandwich out of a box or off a truck! Here’s how…

1. Preheat oven to 350 degrees Fahrenheit. Line two 9 inch by 13 inch baking pans with non-stick foil or parchment paper.
2. For a really rich-tasting brownie, stir espresso powder into melted butter, then combine it with the brownie mix, eggs, and water.
3. Stir 50 strokes. There will be some lumps remaining.
4. Spread half of the brownie batter into an even layer in each of the pans.
5. Bake at 350F for 12-14 minutes, or until a toothpick comes out clean. Cool completely.
6. Remove just one of the brownies from its pan. Peel away the tinfoil and set it upside down on a cutting board. Cut the brownie into 10 equally sized rectangles, cutting off the edges if you want perfect rectangles. You can eliminate this step, but once the ice cream sandwiches are frozen it makes the whole cutting process easier and neater.
7. Remove the lid from the ice cream carton and, using a serrated knife, cut the entire carton of ice cream in half lengthwise. This is a very easy way to get the ice cream out of the carton, plus then it’s already in a nice rectangular shape.
8. Peel off the carton and set both pieces of ice cream over the whole brownie that is still in the baking pan.
9. Allow ice cream to soften just enough so that you can spread it evenly over the brownie.
10. Set the cut rectangle pieces of brownie over top of the ice cream. Cover and freeze for at least 4 hours.
11. Remove from freezer. Make cuts along the edges of the rectangular brownie pieces, creating 10 ice cream sandwiches. Snack on any excess ice cream or brownie pieces.
12. If you’d like to make your ice cream sandwiches a bit more festive, roll the edges in sprinkles, nuts, or cookie crumbs.
13. Wrap individually in plastic wrap, and put all ice cream sandwiches in a large zip top bag. You can store these in the freezer for up to a month, but I doubt they’ll last that long!

Homemade Oreo Recipe

Oreo cookies seem to be pervasive in this country. Oreo cookies showed up at every party while I was growing up, and they are still used in countless desserts.

My personal favorite is Oreo cheesecake (not to slight my Oreo cupcakes). Oreo cheesecake was in the dessert cycle in our cafeteria on Semester at Sea and I just couldn’t resist it! Just the thought of an Oreo seems to bring a childlike grin to 80% of the population (the result of my informal study).

Yield: Makes about 40 Oreo average sized Oreo cookies. It’s hard for me to say exactly since I made a variety of sizes.

Ingredients

The Oreo Cookie Ingredients

• 1 1/4 C all-purpose flour
• 1/2 C unsweetened cocoa
• 1 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 1 C sugar
• 1/2 C plus 2 T butter, room temperature
• 1 large egg

The Filling Ingredients

• 1/4 cup room-temperature, unsalted butter
• 1/4 cup vegetable shortening
• 2 cups sifted powdered sugar
• 2 teaspoons vanilla extract

Instructions

The Oreo Cookie Instructions

1. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. (I found that while the dough wasn’t sticky enough to roll, I could press it flat with my hands like the recipe said and then use cookie cutters to cut perfect circles. If you just care about the taste, then there is no need for the cookie cutters. Also, remember this is a chance to get creative and use all kinds of cookie cutters.)
4. Bake for 9 minutes at 375 F. Set on a rack to cool.

The Filling Instructions

1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

Making the Oreo Cookie

1. To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don’t have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag. I had a pastry bag, but I only had a star tip. The tip doesn’t matter much.)
2. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. (If you do this really fast, it will look like you are spinning records. See above.)
3. Eat the cookies using whatever method you prefer. I like the take apart, lick the cream, then eat the cookie method. Be sure to save some to make oreo cupcakes!

Ricotta Cheese Cannoli

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. Creamy ricotta is flavored with candied orange, and the crisp shell is toasty enough to cut the filling’s rich sweetness. Perfect with an espresso or limoncello.

Ingredients

Shells

• 4 cups sifted all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, softened
• 2 egg yolks
• 3/4 cup white wine
• shortening, for frying

Filling

• 4 cups whole milk ricotta cheese
• 1 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/3 cup finely chopped maraschino cherry
• 1/4 cup semisweet mini chocolate chips
• 1 cup heavy whipping cream, optional

Directions

1. To make shells, mix flour, sugar and salt in a bowl.
2. Cut in butter.
3. Add egg yolks; stir with a fork.
4. Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
5. Form a ball with the dough and let stand for 30 minutes.
6. Roll dough almost paper thin, on a well-floured surface.
7. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.

1. Using a paring knife, make sure circles are cut all the way through.
2. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
3. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
4. Remove from hot grease and drain on paper towels, seam side down.
5. Let cool a minute or two before trying to remove metal tube.
6. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
7. Leave cannoil shells on paper towel, seam side down to cool completely.
8. ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
9. For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
10. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
11. Squeeze Maraschino cherries with paper towels to remove all liquid.
12. (If you don’t squeeze them good, you will have a pink water filling!).
13. Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
14. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
15. Chill filling for about 30 minutes before piping into cooled cannoli shells.
16. You may garnish the cannoli by sprinkling powdered sugar on top.
17. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
18. Keep refrigerated until time of serving.

Chocolate Eclairs

 The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.

Once cool, the pastry then is filled with a vanilla-, coffee- or chocolate-flavoured custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob.

All Credit: Chef Ron

Ingredients
Filling:

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter

Pastry:

1 cup water

8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed

Egg Wash:

1 egg
1 1/2 teaspoons water

Chocolate Glaze:

1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Directions

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don’t stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Deep Fried Twinkies

Oh my goodness…I was watching TV this weekend and saw a show where they fried everything from Twinkies to Pizza. I had never heard of such a thing and had to try frying a Twinkie for myself. Now, I normally eat pretty healthy, but, my monthly visitor arrived and well, you know how that goes. It tastes a lot like funnel cakes but with that yummy creamy center…try it, but, beware, it is REALLY good.

Credits: Chef Ron

WHAT YOU WILL NEED:

• 6 Twinkies (put them in the freezer for a couple of hours)
• 4 cup vegetable oil
• 1 cup of milk
• 2 tsp of red wine vinegar
• 1 tsp vegetable oil
• 1 cup of flour
• 1 tsp baking powder
• pinch of salt
• Powdered Sugar
• Chocolate syrup for decorating is optional

LET’S GET STARTED:

1. Add about 4 cup of vegetable oil to a large saucepan and heat for about 5 minutes over medium high heat.
2. While you are waiting for the vegetable oil to heat up…
3. Combine milk, oil and vinegar in a small bowl and stir well.
4. Combine flour, salt and baking powder in another bowl and stir well.
5. Slowly pour and mix dry ingredients into the wet ingredients until fully incorporated.
6. Lightly dust each Twinkie with a little bit of flour and then dredge in the batter mixture.
7. Add one Twinkie at a time to the hot oil for about 30-45 seconds (or until golden-ish brown).
8. Remove from oil and set on a paper towel. Lightly dust with powdered sugar and Chocolate syrup for decorating serve hot.

Sticky Toffee Pudding

The exact origins of this popular dessert, a combination of dates, brown sugar, and toffee sauce, may be in dispute, but it’s undoubtedly British and undoubtedly delicious.

Tip: Have all the cake ingredients at room temperature before beginning.

INGREDIENTS

For the cake:

• 1/2 pound dates, pitted and coarsely chopped (about 1 1/4 cups)
• 1/2 cup water
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups all-purpose flour
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs, at room temperature

For the toffee sauce:

• 6 tablespoons unsalted butter (3/4 stick)
• 3/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract or 1/2 vanilla bean, split lengthwise and seeds scraped
• 1/4 cup heavy cream

INSTRUCTIONS

For the cake:

1. Heat the oven to 350°F and arrange a rack in the middle. Coat 8 (6-ounce) ramekins with butter and flour; set aside.
2. Combine dates, water, and baking soda in a small saucepan over high heat. Bring to a boil, then remove from heat and set aside.
3. Place salt and flour in a medium bowl, whisk to combine, and set aside. Bring a medium pot of water to a simmer over high heat for a water bath.
4. Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and airy, about 5 minutes, stopping occasionally to scrape down the sides of the bowl.
5. Add vanilla extract, then beat in eggs one at a time, just until incorporated. Remove the bowl from the mixer and stir in date mixture until well combined, then stir in flour mixture until just incorporated (don’t overmix).
6. Divide batter evenly among prepared ramekins and set them in a roasting pan or baking dish (you will likely need to use both a 13-by-9-inch dish and an 8-by-8-inch dish to fit them all). Pour simmering water into the bottom of the baking dishes until it reaches halfway up the sides of the ramekins. Very carefully place the baking dishes on the center rack of the oven. Bake until the center of each cake is just set and a cake tester inserted into the middle of each comes out clean, about 50 to 60 minutes. Meanwhile, prepare the toffee sauce.

For the toffee sauce:

1. Melt butter in a medium saucepan over medium heat. When it foams, add brown sugar and vanilla extract or seeds, stir once, and heat until bubbling and the color of maple syrup, about 5 minutes.
2. Carefully add cream in a slow stream while stirring, and cook until the sauce bubbles up and increases in volume, about 2 minutes; remove from heat.
3. When the cakes are finished, remove the ramekins from the oven and place on a cooling rack to come to room temperature. Once the cakes are cool, run a knife around the perimeter of each and invert to remove from the ramekins, then place upright on a serving plate. Serve the cakes at room temperature or slightly warmed, covered in warm toffee sauce.