Spiced Apple-Walnut Cake with Cream Cheese Icing


 

Ingredients

  • Butter for greasing the pan
  • Flour for dusting

Cake:

  • 3 medium green apples, such as Granny Smith, peeled, cored and diced into 1/4 to 1/2-inch pieces
  • 1 1/2 cups maple syrup
  • 3 eggs, at room temperature
  • 3/4 cup light brown sugar
  • 3/4 cup vegetable oil
  • 1 tablespoon pure vanilla extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt
  • 1 cup chopped walnuts

Icing:

  • 1 cup powdered sugar
  • 1/4 cup heavy cream
  • 4 ounces cream cheese, at room temperature
  • 3 tablespoon water, plus extra, as needed
  • 2 teaspoons pure vanilla extract

Directions

For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.

In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.

For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Lemon Pepper Fettucini


Lemon Pepper Fettucini

Ingredients

  • salt
  • 12 ounces fettuccine
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 1 1/4 cups heavy cream
  • 1 large egg yolk
  • 1 to 2 teaspoons finely grated lemon zest
  • 1/3 cup grated pecorino cheese, plus more for garnish
  • Freshly ground pepper
  • Crusty bread, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.

Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.

Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

Pumpkin Bread


Pumpkin Bread

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 60 minutes

Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

2 teaspoons pure vanilla extract

2 1/2 cups sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

2 tablespoons pumpkin pie spice

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans. 2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended. 3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined. 4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans. 5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Notes:

Baked Pork Chops


Baked Pork Chops

These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture. These spicy and moist pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.

Number of Servings: 6
 

Ingredients

        6 lean center-cut pork chops, 1/2″ thick
        1 egg white
        1 cup evaporated skim milk
        3/4 cup cornflake crumbs
        1/4 cup fine dry bread crumbs
        4 teaspoons paprika
        2 teaspoon oregan
        3/4 teaspoon chili powder
        1/2 teaspoon garlic powder
        1/2 teaspoon black pepper
        1/8 teaspoon cayenne pepper
        1/8 teaspoon dry mustard
        1/2 teaspoon salt
        as needed nonstick spray coating

Directions

1. Trim all fat from chops.
2.Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once.
3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt.
4. Spray a 9xl3-inch baking pan with nonstick spray coating.
5. Remove chops from milk mixture. Coat thoroughly with crumb mixture.
6. Place chops in pan and bake in 375º F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains.Yield: 6 servings–Serving Size: 1 pork chop (approx 4 oz)

Mini Pecan Pumpkin Pies


ImageMini Pecan Pumpkin Pies

 

Ingredients

  • Nonstick cooking spray

For the dough:

  • 1/4 cup pecans
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cups all-purpose flour, plus extra for shaping dough
  • 6 tablespoons butter, ice cold
  • 2 to 3 tablespoons ice cold water

For the filling:

  • 1 egg, plus 1 egg yolk
  • 1/2 cup dark corn syrup
  • 1 tablespoon sugar
  • 1/2 cup canned pumpkin filling
  • 1 teaspoon vanilla
  • 1/4 cup pecans, chopped plus 24 halves for garnish
  • Special equipment: 2 (12-cup) mini muffin tins

Directions

Preheat oven to 350 degrees F.

Spray the bottoms and sides of the mini muffin tins with cooking spray.

For the dough:

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.

Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don’t get too brown.

Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.

Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.

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