Simply Delicious Recipes, Annapolis Junction, MD (2025)

09/29/2025

Chocolate Apple Date Brownies with Butterscotch Glaze

Ingredients:

1 cup (150 g) pitted dates, chopped
1/2 cup (120 ml) boiling water
1 medium apple, peeled and finely diced
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (65 g) all-purpose flour
1/3 cup (35 g) cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Butterscotch Glaze:
1/4 cup (60 g) unsalted butter
1/2 cup (100 g) brown sugar
1/4 cup (60 ml) heavy cream
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Soak chopped dates in boiling water for 10 minutes, then mash lightly.
In a large bowl, whisk melted butter and brown sugar until smooth. Add eggs and vanilla and mix well.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates and diced apple.
Spread batter evenly into prepared pan. Bake 25–30 minutes, or until a toothpick inserted comes out with moist crumbs.
For the butterscotch glaze, melt butter in a small saucepan over medium heat. Stir in brown sugar and cream. Simmer 3–4 minutes until smooth and glossy, then stir in vanilla.
Allow brownies to cool slightly, then drizzle generously with warm butterscotch glaze before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 9 squares

09/29/2025

Apple Date Sticky Tart with Caramel Drizzle

Ingredients:

1 sheet puff pastry, thawed
2 medium apples, peeled, cored, and thinly sliced
1/2 cup (75 g) pitted dates, chopped
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon unsalted butter, melted
For the Caramel Drizzle:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out puff pastry slightly and place on the prepared baking sheet. Score a 1-inch border around the edge.
Arrange apple slices and chopped dates over the center of the pastry. Brush with melted butter and sprinkle with brown sugar, cinnamon, and nutmeg.
Bake for 25–30 minutes, or until pastry is puffed and golden brown.
While tart bakes, prepare caramel: melt butter in a saucepan, stir in brown sugar and cream, and simmer until smooth. Add vanilla.
Drizzle warm caramel generously over tart before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6–8 slices

09/29/2025

Chocolate Pear and Date Pudding with Toffee Sauce

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (240 ml) boiling water
1 teaspoon baking soda
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups (155 g) all-purpose flour
1/4 cup (25 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (150 g) ripe pear, peeled and diced
For the Toffee Sauce:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish or pudding dish.
Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Let sit 10 minutes.
In a large mixing bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Sift in flour, cocoa powder, baking powder, and salt. Fold gently to combine.
Stir in soaked dates with their liquid, then fold in diced pear.
Pour batter into prepared dish and bake 40–45 minutes, until a skewer inserted comes out clean.
Meanwhile, prepare the toffee sauce: melt butter and brown sugar in a saucepan over medium heat, stir in cream and vanilla, and simmer until smooth.
Serve pudding warm, generously drizzled with toffee sauce.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 490 kcal | Servings: 8 portions

09/29/2025

Pear Date Caramel Cake with Chocolate Swirl

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) ripe pear, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (25 g) cocoa powder
For the Caramel Drizzle:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Place chopped dates and diced pear in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, baking powder, and salt until just combined. Stir in soaked dates and pears with their liquid.
For the chocolate swirl, mix cocoa powder with 2–3 tablespoons of the batter. Gently swirl it into the main batter in the pan using a knife or skewer.
Bake 45–50 minutes or until a skewer inserted comes out clean.
For the caramel drizzle, melt butter in a saucepan over medium heat. Stir in brown sugar and cream until smooth. Add vanilla and simmer 2–3 minutes.
Once the cake is baked, drizzle warm caramel sauce over the top. Serve warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 470 kcal | Servings: 8–10 slices

09/29/2025

Apple Date Sticky Coffee Cake

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) apple, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the Sticky Glaze:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/4 cup (60 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan.
Place chopped dates and diced apples in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, baking powder, and salt until just combined. Stir in soaked dates and apples with their liquid.
Pour batter into prepared pan and smooth the top. Bake 35–40 minutes or until a skewer inserted in the center comes out clean.
For the sticky glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, whisking until smooth. Add vanilla and simmer 2–3 minutes.
Once baked, poke holes in the cake and pour warm sticky glaze over the top. Serve slightly warm for best results.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 8–10 slices

09/29/2025

Chocolate Apple Pecan Date Loaf

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) apple, peeled and diced
1/2 cup (60 g) chopped pecans, plus extra for topping
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Place chopped dates and diced apples in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates, apples, and pecans.
Pour batter into prepared pan, smooth the top, and sprinkle extra pecans on top. Bake 45–50 minutes, or until a skewer inserted in the center comes out clean.
Let cool slightly before slicing. Serve as is, or with butter, cream, or caramel drizzle.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 440 kcal | Servings: 8–10 slices

09/29/2025

Pear Date Chocolate Bundt with Caramel Glaze

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) ripe pear, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the Caramel Glaze:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Place chopped dates and diced pear in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates and pears with their liquid.
Pour batter into prepared bundt pan, smoothing the top. Bake 45–50 minutes, or until a skewer inserted comes out clean.
For the caramel glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, whisking until smooth. Add vanilla and simmer 2–3 minutes.
Once the cake is cooled slightly, drizzle the warm caramel glaze over the bundt. Serve warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 460 kcal | Servings: 12 slices

09/29/2025

Apple Date Brownie Cake with Toffee Sauce

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) apple, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
For the Toffee Sauce:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
Place chopped dates and diced apples in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates and apples with their liquid.
Pour batter into prepared pan and smooth the top. Bake 35–40 minutes, or until a skewer inserted in the center comes out clean.
For the toffee sauce, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, whisking until smooth. Add vanilla and simmer 2–3 minutes.
Once baked, poke holes in the brownie cake and pour warm toffee sauce over the top. Serve warm with whipped cream or ice cream if desired.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 8–10 slices

09/29/2025

Chocolate Pear and Date Loaf with Sticky Glaze

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) ripe pear, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the Sticky Glaze:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
Place chopped dates and diced pear in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates and pears with their liquid.
Pour batter into prepared loaf pan and smooth the top. Bake 45–50 minutes or until a skewer inserted in the center comes out clean.
For the sticky glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, whisking until smooth. Add vanilla and simmer 2–3 minutes.
Once baked, poke holes in the loaf and pour warm sticky glaze over the top. Serve warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 440 kcal | Servings: 8–10 slices

09/29/2025

Chocolate Apple Date Cake with Caramel Drizzle

Ingredients:

1 cup (150 g) pitted dates, chopped
1 cup (150 g) apple, peeled and diced
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the Caramel Drizzle:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan.
Place chopped dates and diced apples in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates and apples with their liquid.
Pour batter into prepared pan and smooth the top. Bake 40–45 minutes or until a skewer inserted in the center comes out clean.
For the caramel drizzle, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, whisking until smooth. Add vanilla and simmer for 2–3 minutes.
Once the cake is baked, poke holes in the top and pour warm caramel drizzle over it. Serve warm with ice cream or whipped cream if desired.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 430 kcal | Servings: 8 slices

09/28/2025

Sticky Chocolate Date Pudding with Rum Caramel

Ingredients:

1 cup (150 g) pitted dates, chopped
1 teaspoon baking soda
1 cup (240 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 cup (45 g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the Rum Caramel Sauce:
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) brown sugar
1/4 cup (60 ml) dark rum
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan.
Place chopped dates in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Fold in flour, cocoa powder, baking powder, and salt until just combined. Stir in soaked dates with their liquid.
Pour batter into prepared pan and smooth the top. Bake 40–45 minutes, or until a skewer inserted in the center comes out clean.
For the rum caramel sauce, melt butter in a saucepan over medium heat. Stir in brown sugar, cream, and rum, whisking until smooth. Add vanilla and simmer 2–3 minutes.
Once baked, poke holes in the pudding and pour warm rum caramel over the top. Serve warm with whipped cream or ice cream if desired.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 450 kcal | Servings: 8 servings

09/28/2025

Sticky Maple Walnut Cake with Date Filling

Ingredients:

1 cup (150 g) pitted dates, chopped
1 teaspoon baking soda
1/2 cup (120 ml) boiling water
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) brown sugar
2 large eggs
1/4 cup (60 ml) pure maple syrup
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (60 g) chopped walnuts, plus extra for topping
For the Maple Glaze:
1/4 cup (60 ml) maple syrup
2 tablespoons unsalted butter
2 tablespoons powdered sugar

Directions:

Preheat oven to 350°F (175°C). Grease and line a 9-inch round or square baking pan.
Place chopped dates in a bowl, sprinkle with baking soda, and pour over boiling water. Let soak for 10 minutes to soften.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in maple syrup and vanilla.
Fold in flour, baking powder, and salt until just combined. Stir in soaked dates and walnuts.
Pour half of the batter into the prepared pan. Spread additional chopped dates in the center for the filling, then cover with the remaining batter. Smooth the top and sprinkle extra walnuts.
Bake 45–50 minutes or until a skewer inserted in the center comes out clean.
For the glaze, melt butter and maple syrup in a small saucepan, remove from heat and whisk in powdered sugar until smooth. Drizzle over cooled cake before serving.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 440 kcal | Servings: 10 slices

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