HOTLINE: Thursday, Dec. 11

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Holiday On Ice
Celebrate the Holidays on ice, by watching "Nuts About Broadway," a figure skating spectacular! This Friday and Saturday AZ ICE Gilbert is putting on three performances with 75 skaters of all ages, for East Valley families to enjoy starting at $7.00. It's a contemporary spin on The Nutcracker Ballet, one of the most famous holiday performances of all time.

AZ ICE Gilbert 
2305 E Knox Rd
Gilbert, AZ 85296

Shop with a Cop
The Phoenix Police Department is happy to announce the 4th annual "Shop with a Cop" event will be taking place on Thursday December 11th, 2014 at the Phoenix Spectrum Target. This event offers the opportunity for Target, the Phoenix Police Department and the Phoenix Law Enforcement Association to come together and shop with well deserving Phoenix children whose families have a need for assistance during this festive time of year. Each child will be paired with an officer and together they will spend time shopping. 
The annual "Shop with a Cop" opens the door for our most precious assets, our children, to bond with a police officer and to interact while they shop, historically, for family members and then themselves.
Thursday December 11th, 2014 7:00 a.m. to 11:00 a.m.
Phoenix Spectrum Target
5715 N. 19th Av.
Photo Exhibit
The Children's Museum of Phoenix just received a new, donated Photo Exhibit, which was unveiled last week, it uses photography as a way to expose children to how kids in other countries live. The exhibit is called "Through Each Others Eyes," and it gives people a raw glimpse into the daily lives and customs of other cultures. So that children can relate to the photographs, you'll notice, all of the photography features children.
Children's Museum of Phoenix 
215 N. 7th St., Phoenix
The holiday season is just around the corner and Ballet Arizona is proud to announce their 29th year of The Nutcracker performances, choreographed by renowned Artistic Director Ib Andersen. The Nutcracker will run from December 12- 28 for a total of 20 performances, with afternoon and evening shows at Symphony Hall in Downtown Phoenix. 
Ticket prices for The Nutcracker start at $15, discounts offered for seniors, students, military and groups. Tickets may be purchased by calling 602-381-1096 or by visiting
Figgy Pudding
Ah, Figgy Pudding! There's nothing like it for Christmas. Popularized by the Christmas carol, "We Wish you a Merry Christmas," which includes the line "now bring us some figgy pudding".... figgy pudding has become synonymous with the season. So, this morning, we're learning how to make it with Chef Kevin Binkley.
Binks of Scottsdale
The Shops at Hilton Village
6107 N. Scottsdale Road

Figgy Pudding

1 1/2 cups chopped dried pitted dates
1/2 cup chopped dried figs
2 cups water
1 teaspoon baking soda
100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
1 cup superfine sugar
2 eggs
2 1/2 cups self-rising flour
75 grams (2 1/2-ounces) dark chocolate, grated
½ t teaspoon ground cinnamon
1/8 teaspoon nutmeg
1 tablespoon fresh grated ginger
½ cup raisins
Butter, for coating ramekins

2 cups brown sugar
2 cups heavy cream
200 grams (7-ounces or 14 tablespoons) butter
2 tablespoons of brandy (or rum or bourbon)

Vanilla ice cream or whipped cream as garnish as needed

Preheat the oven to 350 degrees F.

Add the dates, dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, and then add to a blender and puree.

Using a mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well.

Combine the flour, salt, baking powder, nutmeg and cinnamon.

Fold in the flour mixture, the pureed date/fig, the chocolate and raisins into the creamed butter until well combined

Put the mixture into buttered 1-cup ramekins, filling halfway or slightly under. Put in the oven and bake for 25-30 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and brandy, stir until incorporated.

Remove the ramekins from the oven, pour 2 oz of the sauce over each of the puddings and put back into the oven for 5 minutes so the puddings absorb the sauce and become sticky.

At this point remove from the oven and serve or let sit at room temp until ready to serve. The puddings may be served in the ramekin or unmolded onto a small serving plate. If waiting to serve, rewarm the puddings in a 300 degree oven until warm (roughly 8 minutes).

Top each pudding with another 2 ounces of warm sauce. Then finish with some fresh orange zest and either whipped cream or vanilla ice cream. Enjoy!