Wednesday, October 31, 2012
from Nerdy Baker (my changes are in parenthesis)
1 heaping cup of sliced apples, (I used 2 heaping cups)
1/3 cup sugar
1/4 teaspoon cinnamon
small pinch freshly grated nutmeg
2 tablespoons cornstarch (I used 1 heaping tablespoon)
2 teaspoons water (I used at least 5 tablespoons)
1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
1/2 teaspoon cinnamon
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup greek yogurt (you could use plain yogurt as well or sour cream)
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk
For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake.
Friday, October 19, 2012
1 medium onion, chopped
1 clove garlic, minced
1 lb. ground turkey
1 can (15 oz.) solid-pack pumpkin
1 can (14 1/2 oz.) diced tomatoes, undrained
4 1/2 tsp. chili powder (I would increase this)
1/4 tsp. pepper
1/4 tsp. salt (I increased this to 1/2)
1 can red kidney beans (my addition since the original recipe had no beans in it)
Saute onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, beans, pepper and salt. Cover and cook on low for 7 - 9 hours. Serve with toppings of your choice.
Tuesday, October 16, 2012
This cake comes from Mary over at One Perfect Bite and it's another winner! I have been wanting to try baking a grape cake since I had seen one a while back and this was the perfect time to try it. It's really delicious. My cake was a bit taller than Mary's and the grapes were not visible from the top, the cake baked over them, so it wasn't as pretty. However, I'm sure it was just as delicious. We had this with some whipped cream over it. You can try subsituting other fruits too. I think that would work out fine. I am going to try this in another week or so using mango. Should be interesting. I love trying new recipes and find that there are very few I repeat because I'm always on search for the "next one" to try!
5 tablespoons unsalted butter, at room temperature, plus more for buttering the pan
2/3 cup plus 1 tablespoon cane sugar
2 large eggs and 1 large egg yolk
3 tablespoons extra-virgin olive oil
1-3/4 cup unbleached all-purpose flour, plus more for flouring the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
3/4 cup lowfat buttermilk
2-1/4 cups (3/4 pound) red seedless grapes
1) Preheat oven to 350 degrees F. Butter a 9-inch metal cake pan and line bottom with a round of parchment paper. Butter paper and then coat pan with flour.
2) In bowl of an electric mixer, cream together butter and 2/3 cup sugar until light and fluffy, stopping to scrape down sides of bowl frequently. Beat in eggs one at a time. Beat in yolk, followed by olive oil.
3) Sift together flour, baking powder and salt in separate bowl.
4) On low speed, beat in flour mixture in three additions, alternating with additions of buttermilk and scraping down sides of the bowl frequently. Stir in half the grapes and pour batter into prepared pan. Sprinkle top with remaining grapes and remaining 1 tablespoon sugar.
5) Bake until cake is browned on top and springs back when pressed lightly with your finger, 50 to 60 minutes. Cool the cake in the pan 15 minutes. Run a knife around the edges of pan, then invert, peel off paper and cool cake upright on a rack. Serve warm or room temperature. Yield: 12 servings.
Thursday, October 11, 2012
I've have found many ways to use up buttermilk and this frosting is perfect for just that! My favorite frosting has always been marshmallow creme. I just don't think you can beat that on chocolate cake. But that is just my preference. This is probably second best....it is really good as long as you don't want a sweet frosting. This is pure chocolate with a bit of a tang to it from the buttermilk. I would imagine that you could use less if you wanted less of a tang or more. You can't really taste the buttermilk only a very slight hint of it. Here is the basic recipe for it and by all means just adjust to your own taste for thicker or sweeter frosting! I think it's great! Buttermilk Chocolate Frosting
1/2 cup butter
2 oz unsweetened chocolate
1/4 cup cocoa powder
2 1/2 cups confectioners’ sugar, divided
5 tbsp buttermilk
1 tsp vanilla extract
1/4 tsp salt
In a small, microwave safe bowl, melt together butter and unsweetened chocolate. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for about 5 minutes, or until mixture is close to room temperature.
Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2 cups confectioners sugar, buttermilk, vanilla and salt, beating until frosting is smooth and slightly fluffy. Add additional confectioners’ sugar to thicken, if needed. Frosting should be at room temperature before using.
Friday, October 5, 2012
Transfer batter to pan and bake until skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on wire rack for one hour. (I removed from pan after 15 minutes and cooled on rack).
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remainomg 1/4 cup coconut.