Applesauce Spice Cake with Brown Butter Frosting

This is a keeper from Melskitchencafe.com (recipe and image from here).  The brown butter frosting is delicious, and the toasted pecans taste like toffee (If you don't like pecans, you could sprinkle with toffee bits instead).

Applesauce Cake:

• 2 ½ cups (355 g) all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4  teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 cups (500 g) unsweetened applesauce
• 2 large (100 g) eggs
• ¾ cup (146 g) neutral-flavored oil
• ⅔ cup (142 g) granulated sugar
• ⅔ cup (142 g) packed light brown sugar
• 1 tablespoon vanilla extract

Brown Butter Cream Cheese Frosting:

• 6 tablespoons (77 g) salted butter
• 3 ounces (85 g) cream cheese, softened to room temperature
• 3 cups (342 g) powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk or cream
• 1 cup (120 g) toasted pecans (toasted pecans have so much more flavor!)

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan and set aside. (If using a glass pan, reduce the oven temperature to 325 degrees F.)
• For the cake, in a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and allspice. 
• In a medium bowl, whisk together the applesauce, eggs, oil, granulated sugar, brown sugar and vanilla until smooth. 
• Add the wet ingredients to the dry ingredients and mix until just combined and no dry streaks remain. Don't over mix. 
• Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs. 
• Let the cake cool completely in the pan. 
• For the frosting, place the butter in a light-colored skillet or pan over medium heat. As it continues to cook, it will foam and sizzle. Once melted, the butter will begin to foam and sizzle around the edges. Stir occasionally with a silicone spatula to keep it from burning. As it cooks, the butter solids will begin to brown and it will smell caramelly and nutty. Watch closely so it doesn't burn. Once the solids are golden brown, immediately remove the pan from the heat and pour the butter into a medium bowl to stop the cooking. 
• Let the butter cool until room temperature and sludgy in consistency, 20-30 minutes.
• Using an electric handheld mixer (or transfer the butter to the bowl of an electric stand mixer fitted with the paddle attachment), add the softened cream cheese to the butter and mix until well-combined. It will look curdled; that's ok. Add one cup of the powdered sugar and mix until mostly combined. 
• Add the vanilla, two tablespoons of milk or cream and mix. 
• Gradually add the remaining powdered sugar while mixing on medium-low speed, scraping down the sides of the bowl as needed. Add additional milk or cream to adjust the consistency, if needed. Mix for 1 to 2 minutes until very thick and creamy. 
• Spread the frosting evenly over the cooled cake. Sprinkle with toasted pecans, if desired. Cut into squares and serve at room temperature or chilled. 

Grand America Salad

I had this salad at an event at the Grand America Hotel in Salt Lake City, Utah.  I've had salads similar to this, but the roasted grapes and toasted nuts and coconut took it to an extra tasty level--do it if you have the time!

Image Credit Here

Salad Ingredients:

butter leaf lettuce
walnuts or pecans, toasted
shaved coconut, toasted
grapes, roasted (if desired)
radishes, sliced
gorgonzola cheese

Creamy Balsamic Dressing

-This dressing doesn't actually have mayonnaise, but when you blend it in a blender to emulsify the oil and vinegar it takes on a beautiful creamy look!

1/2 c. light olive oil

1/4 c. balsamic vinegar

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

1/4 tsp salt

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Crepes

This is my go to recipe 

(and image credit) from melskitchencafe.com for crepes.  

I love the simplicity of just throwing everything in the blender!

Ingredients

• 2 large eggs
• 1 ¼ cups milk
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil or melted butter
• ¼ teaspoon salt

INSTRUCTIONS 

• In a blender or large bowl using an electric mixer, combine the eggs, milk, flour, oil (or butter) and salt. Blend or mix on high until the ingredients are well combined. Cover the batter and chill in the refrigerator at least 1 hour or up to 24 hours. This helps the gluten to relax, making the crepes even more tender.

Combination Ideas we like:

LEMON AND BERRY

lemon curd
fresh berries (or defrosted frozen combination works great too)
whipped cream

Honey Bunches of oats cereal (or other preferred granola)

CLASSIC STRAWBERRY
strawberries
nutella
cream

BANANA GOODNESS
bananas
mini chocolate chips
whipped cream
nutella
peanut butter

toasted pecans

-If you want to get extra fancy...you can make your whipped cream with add-ins like the lemon curd or Nutella, or cinnamon, etc.

Spinach Apple Pomegranate Salad

 

Image Credit: Countryside Cravings

This salad combination came from a restaurant called Carvers that I remember going to once in my college years.  This is a beautiful fall recipe with the apples and pomegranate seeds.

Ingredients:

Spinach

sliced apple (recommend honey crisp or cosmic crisp)

pomegranate seeds

craisins

feta or blue cheese

toasted pecans

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Berry Feta and Pecan Salad

This recipe is SUPER easy.  My kids may or may not think that having fruit in a salad is NOT right, but they eat it anyway!  Others of us with more "refined" taste will make and eat this whenever possible!

Ingredients:

Lettuce Greens (romaine, spinach, etc)

blueberries, raspberries, strawberries

Feta (or blue) cheese crumbles

Sugared Pecans (or toasted)

Dressing:  I like Trader Joes Balsamic Glaze OR you can use a honey mustard vinaigrette (see recipe below)

Honey Mustard Vinaigrette

1/2 c. light olive oil

1/4 c. raspberry vinegar (or balsamic or red wine vinegar)

1/4 c. honey

1 clove garlic

1 TBS dijon mustard

1/4 tsp black pepper

-Blend all ingredients in a blender on high for 2 minutes until emulsified (keeps dressing from separating).  

Carrot Cake Breakfast Cookies

Another delicious Breakfast Cookie!

Yield: 15 cookies Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats 2 teaspoons ground cinnamon ¼ teaspoon nutmeg, optional ¼ teaspoon ground cloves, optional 1/2 teaspoon baking soda 1/2 cup finely grated carrot, about 1 large 

1/2 cup shredded coconut 1/3 cup chopped walnuts or pecans 1/4 cup raisins Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla. 3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda. 4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, nuts, and raisins, stir to combine. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using damp fingers, flatten each mound of dough slightly. 6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Pecan Pie Bars

I created these pecan squares after experimenting with  making "mini-pecan" pies.  
I loved the smaller portion size since pecan pie is so rich.  
But I also found making them a bit on the time intensive side.  
So I came up with the following recipe that is great for feeding 
A BIG 
Thanksgiving 
Crowd.  

I like them even better than the mini pies because the shortbread crust is so tasty!  There is also the added benefit of being able to make them ahead of time and freezing them.  Use parchment between bar layers when freezing.  Enjoy!

Shortbread crust:

3 c. all purpose flour

1 c. powdered sugar

1 c. + 2 TBS butter

Pecan Topping:

1 c. butter

¾ c. brown sugar

¾ c. honey

3 TBS whipping cream

5-6 c. pecans, chopped

dash or cinnamon (optional)

1.     Combine flour and powdered sugar.  Cut (or grate) in butter and use fork or pastry blender to turn mixture into coarse meal.  If not coming together and seems too dry, add 1 TBS water at a time.  Press/pat mixture into the bottom of a 11x17 pan (with sides).  To make this step easier, you may be able to use your rolling pin to roll it out in your pan for ease.

2.     Bake crust at 350 for 20 minutes.

3.     While crust is baking, make pecan topping.  Bring brown sugar, honey, butter, and whipping cream to a boil over medium heat.  Stir in chopped pecans and pour hot filling over the cooked crust.

4.     Bake at 350 for 25-30 minutes until golden and bubbly.  Cool in pan on a wire rack before cutting into squares.

5.     These freeze great!