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Cream Cheese Stuffed Dates

  • Make it:
    • Mix cream cheese and honey until blended; spoon into resealable plastic bag.
    • Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into dates.
    • Top with nuts, pressing gently into cream cheese mixture to secure.
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Date Cupcakes

Date Cakes: Caramel Sauce: Maple Cinnamon Buttercream:
1 ½ cup pitted, chopped dates 1 cup brown sugar ½ cup butter
1 teaspoon baking soda 1 ¼ cup cream 8 oz cream cheese
1 cup boiling water ½ teaspoon vanilla extract 1 tablespoon maple syrup
1 cup boiling buttermilk ½ cup butter 4 cups powdered sugar
½ cup butter plus 2 tablespoons   1 teaspoon vanilla extract
1 cup brown sugar   1 ½ teaspoon cinnamon
1 teaspoon vanilla extract    
2 eggs    
2 ¾ cup flour    
½ teaspoon salt    
1 ¾ teaspoon baking powder    
  • Make it:
1.     Preheat oven to 350 degrees and line cupcake pans (for about 20 cupcakes).
2.    Bring water and buttermilk to a boil.  While waiting, chop dates and place into a bowl with baking soda.  Pour boiling water and milk over dates, briefly stir, then let sit for 20 minutes.
3.    In a separate bowl, beat butter and sugar until creamy, about 4 minutes.
4.    Add eggs one at a time and vanilla.
 5.   In a separate bowl, mix flour, salt and baking powder together.
6.   Slowly add the dry ingredients and the date mixture (alternating between the two) to the butter and eggs.  (1/3 dry, then ½ dates, then 1/3 dry, ½ date, 1/3  dry.)
7.    Fill cupcakes liners 2/3 full and bake for 13-16 minutes, or until a knife inserted comes out clean.
8.   While the cupcakes bake, make the caramel sauce.  Place all ingredients in a sauce pan over medium heat and bring to a boil, stirring constantly, then reduce heat to low and let simmer for 2 minutes.
9.   When cupcakes are out of the oven, use a squeeze bottle to insert caramel sauce into each cupcake, or cut out a small hole on the top of each cupcakes (about the size of a nickel) and pour the sauce in using a spoon.
10. Buttercream:  Beat butter and cream cheese for 4 minutes.  Then add maple syrup (or honey), powdered sugar, vanilla and cinnamon.  You can also add milk or heavy cream if desired.
11.   Pipe onto cooled cupcakes and top with extra caramel sauce, honey or cinnamon.
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CHOCOLATE COVERED DATE NUT BARS

  • 11-12 medjool dates (1 cup packed), pitted and soaked for 5 minutes, drained.
  • 1 1/2 cups nuts (I used all pecans, but a mix of almonds, walnuts, pecans, and/or cashews will all work!)
  • 1 cup quality dark chocolate chips, melted (~6oz)

 

Make it:
  1. Line an 8×8 pan with parchment paper, or use a silicone square pan and place on baking sheet, set aside. You may also use 9×5 loaf pan, your base will just be thicker.
  2. In a food processor add drained/pitted dates and nuts. Process until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be sticky.
  3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat.
  4. Pour melted chocolate (I used microwave) over bars and spread evenly.
  5. Place bars in freezer for 10 minutes to allow chocolate layer to set, or fridge for at least 20 minutes. Remove bars from pan and place on cutting mat for easier slicing. Using knife, gently slice into 24 bars. Enjoy!

Dates Health Benefits:

SIGNIFICANT ENERGY BOOSTER

Packed with Carbohydrates, dates quickly unleash energy

PROTECTS AGAINST BLURRED VISION

Rich in B-Complex vitamins, absorb into the retina to maintain optimal eye functions.

REVITALIZES AND IMPROVES STAMINA

REVITALIZES AND IMPROVES STAMINA

INCREASES RED BLOOD CELL COUNT

Iron aids making hemoglobin, and determines balanced blood oxygen levels.

HEALTHY BONE DEVELOPMENT

Dates are alkaline, and leave an alkaline residue after digestion.

MAINTAINS NERVOUS SYSTEM

Natural source of Potassium helps maintain muscles and balance body metabolism.

FAT AND CHOLESTEROL FREE

Curbs absorption of Cholesterol and facilitates its excretion.