This Christmas has already been in keeping with the traditions of my gifts helping me in the kitchen. Hubby, Miss Mia and I decided to open gifts early as a family since we would be with my family during Christmas, and with his family over New Years. True to tradition, Hubby got me cooking accessories. The difference, however, was that I had forgotten that I had ever mentioned wanting these things.
My gifts come from the kitchens of Martha Stewart and Nigella Lawson. Two of my favorite women!! If I could somehow combine the two--that lady would be unstoppable! From Martha, I recieved her alphabet cookie cutters, which Miss Mia & I have already tested. They work really well. Then from the Nigella Lawson Living kitchen, I got these beyond beautiful measuring cups. Seriously, how beautiful are these? They look like little pieces of art in my kitchen!
I had totally forgotten about these cups. Yesterday, while waiting for my ladies Bible study to begin, I was pursing the books at Barnes & Nobles and happened upon Nigella's Christmas cookbook. True to form, it was beyond beautiful--elegantly written, beautifully photographed & mouth-watering. I only had half an hour to devour the book, but I got some really good ideas. Oh, and did I mention that while I was reading the book, I was sipping on a Starbucks Peppermint Hot Chocolate? I think that one of their ingredients might be some sort of addicting drug..I would have so gone back for seconds if I had another coupon. (Shameful, yes, but delicious, even more so!)
So let me leave you with one of my favorite Nigella recipes. I use this so often that I have it memorized. You will love this sauce! Put it on everything! I have even used it in a fondue pot at a party and we dipped fruit & other yummies into it!
Nigella's Sticky Toffee Sauce:
- 3/4 cup plus 1 tablespoon soft dark brown sugar
- 2 tablespoons dark corn syrup
- 3/4 stick unsalted butter
- 2/3 cup heavy cream
- Serving suggestion: Vanilla Ice Cream
Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve. Let the mixture bubble for a couple of minutes before carefully adding the cream. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
Serve with a couple of scoops of vanilla ice cream.