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.

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.

Harvest Stuffed Spaghetti Squash


Harvest Stuffed Spaghetti Squash

Ingredients
– 2 medium sized spaghetti squash or squash of choice
– 1 pound turkey sausage – thawed
– 1 medium onion – chopped
– 1 large apple – peeled and chopped
– 1 clove garlice – chopped
– 1/2 cup fig or craisins – chopped
– 8 ounces baby portobello mushrooms or your favorite mushroom – chopped
– 2 tablespoons flour
– 2 tablespoons teriyaki sauce or soy sauce
– grated parmesan cheese to taste
– butter
– 1/4 cup roasted pine nuts

Directions
Cut squash in half lengthwise.
Scoop out seeds.
Grease baking sheets and place squash cut side down on the sheet.
Bake in a 375° oven for 45 minutes or until fork tender.
Meanwhile, cook the turkey sausage with onion, apples, mushroom, garlic and figs (or craisins).
Cook over medium heat until meat is cooked and slightly browned.
Sprinkle flour over the meat mixture, stir to blend.
Stir in teriyaki sauce, bring to a boil, cook and stir until thickened.
Remove from heat.
When the squash is done, turn over on the baking sheet.
Put 2 tablespoons of butter in each and let it melt.
Fill each squash half with meat mixture and bake 15 more minutes.
Sprinkle until cheese melts. (5-10 minutes)
Toast pine nuts for 5 minutes in a skillet.
Put on top of squash halves.
Serve hot.

Applesauce Cake


This is a favorite of mine in the fall. I love to use the applesauce as I am making it. I usually put cream cheese icing and a sprinkle of cinnamon on top. DELICIOUS!!
Applesauce Cake

1 cup butter
2 cup brown sugar
2 eggs
3 cups flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 cups applesauce
1 cup pecans
1 teaspoon vanilla

Mix butter, sugar and eggs. Add dry ingredients. Mix well. Add apples, pecans and vanilla. Mix and pour into greased pan. Bake at 350 for 1 hour and 10 minutes or until knife inserted in center comes out clean.