Sticky Toffee Pudding

From Food 52:  https://food52.com/recipes/41417-sticky-toffee-pudding

Date Cake

• 2 1/4cups pitted dates (225 grams)
• 1cup water (225 mL)
• 2teaspoons baking soda
• 6tablespoons softened butter
• 1 1/4cups lightly packed dark brown sugar (225 grams)
• 1/2teaspoon sea salt
• 2teaspoons baking powder
• 3eggs, room temperature
• 3tablespoons golden syrup
• 1teaspoon vanilla extract
• 1 1/2cups flour (225 grams)

Toffee Sauce

• 1/2cup lightly packed dark brown sugar 
• 1/2cup salted butter
• 1/2teaspoon vanilla extract
• 2tablespoons golden syrup
• 1/2cup heavy cream

1. CAKE: roughly chop the dates and add to a saucepan with the water and baking soda. Place over low heat and bring to a boil and then reduce heat to a simmer. Cook for a few minutes until the dates are soft. (Be careful, as the mixture will boil over.)
2. Puree the dates while they're still warm in a food processor. Set aside the date puree and allow to cool completely.
3. Cream together butter, sugar, salt, and baking powder until thoroughly combined.
4. Beat eggs into butter and sugar mixture, one at a time, until light and fluffy.
5. Beat in cooled date puree.
6. Fold in golden syrup, vanilla extract, and flour just until combined.
7. Pour batter into greased and floured pan. Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
8. TOFFEE SAUCE (which should be made while the cake is baking): Add sugar, butter, salt, and golden syrup to a saucepan. Cook over a low heat until the sauce goes bubbly and the sugar has completely dissolved.
9. Slowly whisk in the heavy cream. Bring the sauce to a boil and then remove from the heat, add vanilla extract.
10. ASSEMBLY: While the cake is still warm, use a skewer to poke holes all over. Pour toffee sauce all over the top of the cake.
11. Serve warm with vanilla ice cream and extra toffee sauce.

Moroccan Carrot and Chickpea Stew

From: Food 52 (https://food52.com/recipes/33679-moroccan-carrot-and-chickpea-stew)

• 1tablespoon olive oil
• 1/2 medium onion, chopped
• 2garlic cloves, minced
• 1teaspoon finely grated fresh ginger
• 1teaspoon ancho chile powder
• 1/2teaspoon ground cumin
• 1/2teaspoon ground turmeric
• 1/2teaspoon smoked paprika
• 1/2teaspoon salt
• 1/4teaspoon ground cinnamon
• 1/4cup golden raisins
• 2tablespoons fresh lemon juice
• 2tablespoons tomato paste
• 3/4 pound carrots, cleaned and roughly chopped
• 19ounces can chickpeas, drained and rinsed
• 2cups water
• Couscous and fresh cilantro for serving

1. Heat olive oil in a pot over medium heat. Add the onion, garlic, and ginger, and cook until just beginning to soften, about 2-3 minutes.
2. Add the chile powder, cumin, turmeric, paprika, salt and cinnamon, and continue to cook, stirring often, for 2-3 minutes more.
3. Add the golden raisins, lemon juice, and tomato paste, stirring until well combined. Cook another minute, then add the carrots and chickpeas. Give everything a good stir to ensure that everything is well mixed. Add the water, and bring to a boil. Reduce heat to low, and simmer, covered for about 30 minutes.
4. Remove cover and cook an additional 5 minutes to allow stew to thicken slightly. Season to taste with additional salt if needed. Serve stew atop couscous with a sprinkle of fresh cilantro on top.