Tuesday, December 30, 2008

Hard to find

Do you ever have those days or in this case weeks where you feel like time is just disappearing. That is where I am at right now. My work did lay offs and that means the people left have to pick up the slack and now that the holidays are over its starting to get busy again. So I don't have any energy or time to do anything after work. That means no baking or anything that brings joy to my life. Between work, my holiday baking and my very first dinner party, I am wiped out this month. So that means no Daring Bakers challenge, which I feel awful about because I think that is my 3rd time missing but I just couldn't muster the strength. I made these Cheesecake Blondies with the equally hard to find Cinnamon Chips in November. If you can find the chips I would suggest buying more than one bag because it took me a few months to find them. So enjoy this great recipe and I'll talk to you all in 2009!

Cinnamon Chip Cheesecake Blondies

Blondie layer

6 tablespoons of melted butter
1 cup of brown sugar
1 egg
1 teaspoon of vanilla
1/4 teaspoon of salt
1 cup of flour
1/4 teaspoon of baking powder
1/2 teaspoon of cinnamon
2/3 cup of cinnamon chips ( I have only found that Hershey's makes these)

Cheesecake layer
5 oz of cream cheese at room temperature
1/4 cup of sugar
1 teaspoon of cinnamon
2 tablespoons of flour
1 teaspoon of vanilla
1 egg yolk

Preheat oven to 350 and line an 8x8 inch pan with foil and spray with non stick spray. In a bowl combine the cream cheese, sugar, cinnamon, flour and vanilla until smooth, then add in the egg yolk and beat until combined. In another bowl combine the melted butter and brown sugar and beat until smooth. Add in the egg and vanilla mix to combine. Add in the salt, flour, baking powder and cinnamon and mix to combine. Mix in the Cinnamon chips and spread into the prepared pan. Place small amounts of cream cheese over the blondie layer and run a knife through them to create swirls. Bake for 25-30 minutes or until the middle is set. Cool completely before cutting.

Monday, December 22, 2008

Who needs a map for their Christmas Boxes.... I do

So as you can see I have a map on the inside of my Christmas boxes. Why you may ask. Do you ever have those people who you give baked goods too that you have worked long and hard on, and present them with this wonderful box only to have them say what is this and what is that. And the answer you want to give after the 3rd question is just eat the Damn cookie. This is to alleviate that issue and then you can just drop off your boxes and everyone knows what they got and what they want to eat and not eat. But I was successful and made everything I set out to make but not the extra things but I think I did a pretty bang up job and that my Christmas box recipients are pretty lucky. So I will post the list again and a link to most of the recipes, click on the name.

Double Chocolate Chip Cookies

Peanut Butter Cookies

Pistachio Spice Cookies

Spritz Cookies

Spiced Sugar Coins

Chewy Molasses Cookies


Mini Rum Butter Cakes

Lemon Bread

Streuseled Banana Bread

7 Layer Bars

Cinnamon Coffee Cake Bread

Grand Marnier Glazed Baby Cakes

Now onto the Barks - No recipes as they were super easy

White Chocolate Peppermint - white chocolate with broken up candy canes on top

Dark Chocolate Cherry - Dark chocolate with chopped dried cherries mixed in

Milk Chocolate Peanut Butter - Milk Chocolate with Peanut Butter swirled on top ( I mixed some chocolate with warm peanut butter) This one didn't set up as well as I would have liked.

Cookies and Cream - White chocolate with crushed Oreo cookies mixed in

Espresso Almond - Dark Chocolate with espresso powder mixed in with slivered almonds on top

Pina Colada - White Chocolate with coconut, chopped dried pineapple and chopped macadamia nuts mixed in.

Thursday, December 18, 2008

I've been Bad

I know its been far to long between posts and I'm sorry but I promise that in the next few days I will not disappoint with several posts. If you don't remember from last year I LOVE Christmas. As soon as Thanksgiving is over, ok lets be honest before it even is Thanksgiving Im in total Christmas mode, I want to decorate the house, and I get in holiday baking mode. I Start to Stock up on butter, flour, sugar and all the essentials. So my Dining Room table is now covered in that and I can't wait to start baking tommorrow.

If you don't remember last year's boxes HERE is the post.

But Don't worry I push myself probably too hard and I have to top the previous year's box each year so here is the planned list of items for the box.

Double Chocolate Chip Cookies
Peanut Butter Cookies
Pistachio Spice Cookies
Spritz Cookies
Spiced Sugar Coins
Chewy Molasses Cookies
Mini Rum Butter Cakes
Lemon Bread
Streuseled Banana Bread
7 Layer Bars
Cinnamon Coffee Cake Bread
Grand Marnier Glazed Baby Cakes

Now on to the Barks
White Chocolate Peppermint
Dark Chocolate Cherry
Milk Chocolate Peanut Butter
Cookies and Cream
Expresso Almond
Pina Colada

And There might be one more bark and possibly caramels.

So I will have my hands full for the next three days wish me luck and pray for my feet!

Monday, December 8, 2008

Teacher's Pet

My husband has class on Tuesday’s and I have decided to subject them to my baked goods as I don’t need to be eating as much as I am. So this was the first thing I sent with him and boy were they good. I was wishing that I wasn’t planning on sending them because I think I could polish off the whole 9x13 pan by myself. So they had to leave the house as soon as possible. His class really liked them so after a week off I am going to be making something again tonight for them. I don’t know about you but I have to send almost everything I make out of the house immediately otherwise I think I would weigh a million pounds. I already need to hit the treadmill more than I do, Leslie’s self imposed hiatus is sounding really tempting right now but with the holiday’s around the corner I don’t think I will be able to avoid any desserts!

Caramel Apple Bars Adapted from My Baking Addiction

2 cups AP Flour 2 teaspoons of baking powder
1/2 teaspoon of salt
1 teaspoon of cinnamon
1/2 cup of butter, melted
1 cup of brown sugar
1 cup of white sugar
2 eggs
2 teaspoons of vanilla extract
1 cup of chopped apple
1/4 cup white sugar
1 tablespoon and 1 teaspoon of cinnamon

Caramel Sundae sauce to taste

Preheat oven to 350 degrees, spray a 9x13 inch pan with non stick spray. Mix together flour, baking powder, salt, and 1 teaspoon of cinnamon; set aside.
In a large bowl, mix together melted butter, brown sugar, and 1 cup of white sugar with a wooden spoon until smooth. Stir in the eggs and vanilla. Blend in the flour mixture until just combined, then stir in the apples. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
Bake for 30-35 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.
After these cooled I drizzled them with caramel sundae sauc

Monday, December 1, 2008

Sugar Spice Coins

6 ounces unsalted butter, softened
1/2 cup granulated sugar + 1/3 cup granulated sugar
1 teaspoon pure vanilla extract or vanilla paste
1 3/4 cups all-purpose flour
1 1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon salt
1 extra large egg yolk

Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In the bowl of an electric mixer beat the butter until light and fluffy. Add in 1/2 cup of sugar and cream together. Add in the vanilla and mix well. In a bowl combine the flour, cinnamon, ginger, nutmeg, and salt. Add this into the butter mixture in 3 additions and mix until it forms a dough. Divide the dough in half and roll each half into a cylinder using a sheet of wax paper, so that they are about 10 inches long and 1 inch wide. Cover the rolls tightly and refrigerate for at least 2 hours. Once you are ready to bake them, lightly beat the egg yolk and coat the outside of each roll with the egg. Then roll in the remaining 1/3 cup of sugar so it coats completely. Cut into 1/2 inch slices and bake for 5 minutes then rotate the pans in the oven and bake for another 5 minutes. Let the cookies cool completely on the cookie sheet.

Adapted from Sugar Spice Coins by Carole Bloom from "The Essential Baker".

A Few Days Late and the cake that nearly killed me

So Im back on the boat of Daring Bakers Challenges. Now I made this back in the middle of November because I wanted to have time to make it with everything holiday coming up. So this cake sounded fantastic because well I love caramel. So this and a brown butter type frosting I knew I would eat the whole cake. So I pulled together all of my ingredients and got to work, when I noticed that my cake pan was not the 2 to 2.5 inches as required so I got scared of the cake going over the top of the pan so I decided to split the cake into two layers. That is when this recipe started going south. My cooled caramel syrup was not really syrup it was more of a soft caramel, (my bad I guess I over cooked it) and then as soon as it hit the kitchen aid mixer bowl it totally seized up. Then the batter seemed like enough when I put in in the layers but it didn't really do all that much in the oven. So I frosted it and ate it anyway and it was good but it was super dense and I had a few crunchy bits but I will try to make this again as everyone else's looks fantastic.


10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.


2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.


12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon which can be seen here.)

Thanks again to the lovely hosts and co hosts to this month's challenge.
Dolores, Alex, Jenny, and Natalie.

Sunday, November 30, 2008

When you even surprise yourself

I don't know about you but I am very hard on myself. I never think that what I make is quite good enough. Everyone else can rave about how its the best they ever had, blah, blah, blah. But I always see room for a change or improvement. ( Don't worry im working on it) But I needed to come up with something for a contest and this is what I came up with and let me tell you. This is amazing. Even I think so :). Honestly when I tasted it, I was like you don't need to change a thing Katie this is great.
Salted Caramel White Chocolate Bread Pudding

1 cup of heavy cream

1 cup of half and half

2 teaspoons of cinnamon

1/2 of a 1lb loaf of dense white bread

12 oz of white chocolate chips, divided

6 egg yolks

1/2 cup of sugar

2 teaspoons of coarse sea salt

2 teaspoons of vanilla

Caramel Sauce -
1/2 cup of caramel ice cream sauce
2 teaspoons of coarse sea salt

Preheat oven to 350 degrees. Spray a 3 1/2 quart baking dish with non stick spray Heat cream, half and half, vanilla until it comes to a boil then turn it down to a simmer, mix in 10 oz of white chocolate and stir until combined and completely melted. Then set aside to cool. Chop the bread into 1 inch cubes and set aside in a large bowl. In a bowl mix the egg yolks, sugar, salt and cinnamon together, add in the warm cream mixture and whisk to combine. Pour the custard mixture over the bread and stir to coat every piece and let it sit for 10 minutes. Then pour into the baking dish and sprinkle with the remaining white chocolate chips. Bake for 50-55 minutes or until the top is light golden brown and the custard is pretty much set.

Heat the caramel sauce and salt together for about 30 seconds in the microwave and drizzle over the warm bread pudding.

I can finally post this. I wasn't chosen for the contest, oh well.

Friday, November 21, 2008

Work Cook Off and a question

My work does an annual cook off. And every year there is a different theme. And this year the theme was Sandwiches. So there was a big lack of entries this year so I made several entries and then at the last minute a bunch of people entered. So since I already purchased all of the ingredients I figured I would still make the sandwiches. So 3 sandwiches were made and they were as follows.

Fake Cuban

Caprese Panini

Peanut Curry Chicken Wraps

So for the 3rd year in a row I won the top prize and it was for the Fake Cuban, (onion kaiser, bacon, sharp cheddar, granny smith apples and press on a panini maker) and most unusual for the Peanut Curry Chicken Wraps.

So I officially retired so that next year someone else can take top billing.

Now for the question -

Do you wish that your company did something like this?

Wednesday, November 19, 2008

And the Chocolate Salt goes too........

Again I used random.org and P to double check my counting and to keep me honest so with out further ado. The winners are........

11- The Behlmers
17- Meg
68- Micha
75- Grace
83 - Hanna

Please email me your address so I can send these out! And you have to let me know what you use the salt for and how you like it!

And if you didn't win and you would still like to get some salt please head on over to Barhyte Foods and pick some up(www.barhyte.com).

Tuesday, November 18, 2008

Another Giveaway and this time a recipe too....

So a few weeks back I was contacted by a company about my website. Because we had a similar interest, the love of chocolate and salt together. So they graciously offered to send me some of their product, and as any blogger would do I happily accepted. I figured I would get a few little samples, but then the wonderful Kelly contacted me and told me to pick out whatever I wanted from the site. Now that was a bad idea because they had so much stuff that looked fantastic that I had to have some self control. So I sent it what I would like and figured they would cut it down or give me mini samples. So I was shocked when I got the package a few weeks later, and there were huge regular size containers of everything and they even threw in some extra’s for a giveaway! So thanks to Kelly, Eric and everyone over at Barhyte Foods.
My whole fantastic package.

Their whole line of salts, Chardonnay, Hazelnut, Pinot Noir, Olive, Serrano Lime and of course Chocolate!

Ok but back to the reason they contacted me, they make a chocolate salt. Yep you read that right, salt with chocolate in it. Sounds perfect right, it pretty much is. But they make a whole line of interesting salt flavors, which begs the questions how do you use salt like that. Well I found a way to use the chocolate salt, on apple cider caramels.

So because they were so gracious I am giving away 6 jars of chocolate salt! So please post a comment by Nov 19th 8pm central time. And sorry US only again. I just tried to price shipping even this small item and dang the Postal service is outrageous.

Apple Cider Caramels from this fabulous site and the original recipe source

2 cups of apple cider
Reduce to 1/3 cup, set aside

2/3 cup of heavy cream
2 teaspoons of cinnamon
6 tbsp of butter
Heat to boil then set aside.

1 ½ cup of sugar
¼ cup of corn syrup
¼ cup of water

Cook to light brown, normally I cook this until a nice amber color.
Add cream, butter and reduced apple cider all at once to caramel mixture, stirring constantly it will foam up - use a good size pot, and be prepared to back away. Cook to 250 degrees over medium heat. Once it reaches 250 immediately pour it into a 8 inch square baking pan that’s been lined with two pieces of oiled parchment paper, one in each direction - this creates a “sling” to pull the caramel out of the pan. After about 5 minutes sprinkle on the chocolate salt to your hearts content!

Monday, November 17, 2008

And the winner is.....

After using the fantastic random integer generator at random.org and P as my witness to keep me honest it is number.......59. So Christine email me your address and I will ship it out to you right away!

And stayed tuned for another fantastic giveaway and this time there will be more than one winner!

Maple Pecan Granola

This post has been a long time coming. A while back I made breakfast for my day at work and part of my mission that day was to make as much as possible from scratch. Kind of like a mini challenge to myself. So I went searching for granola recipes and could not find a single one that I really liked. So after reading about 20 recipes I decided to just come up with my own. So this is what I came up with and P really likes it. He never really asks for anything because I'm always making something and he happily enjoys tasting my creations but he says I can just keep the container full at all times and that is ok by him. It makes a great addition to a parfait, or as a bowl of cereal in the morning.

Maple Pecan Granola

4 cups of old fashioned oats

1 cup of coconut

1 ½ cups of roughly chopped pecans ( I smash them with the back of a measuring cup)

2 teaspoons of cinnamon

1 teaspoon of nutmeg

1 stick of unsalted butter

½ cup of honey

¼ cup of maple syrup

Preheat the oven to 300 degrees. Mix together the oats, coconut, pecans, cinnamon and nutmeg in a large bowl. In a small sauce pan melt the butter, honey and maple syrup together until it just starts to simmer. Pour over the oat mixture stir to combine. Make sure you bring the bottom of the bowl to the top so that everything gets coated. Spread onto 2 half sheet pans and bake for 30 minutes. Stirring often and rotating the pans halfway through. If you are using a darker non stick pan it might not take as long so keep an eye on it.

Friday, November 14, 2008

National Bundt Cake Day and a Giveaway

Tomorrow is National Bundt Cake day and I will find out which other finalist beat me! Really it's ok that I didn't win, really I'm fine with it. :) So in honor of National Bundt Cake day I am giving away a wonderful bundt cake pan! Sorry no recipe today as I might use the one I tested to enter next year! So all you have to do is post a comment by 5pm on Monday the 17th and I will pick a winner, randomly of course.

This is the Bavaria Bundt cake Pan. Don't worry this one is mine. Yours will come to you brand new!

Disclaimer - This is open to the US only, sorry in advance.

Wednesday, November 5, 2008

Thanksgiving in a Panini

So this last month has been crazy between the Bundt cake competition, Birthdays in P’s family and his brother getting married. So I feel like I have been neglecting my blog. So I am going to try to be better, I promise. I do however have another competition to get ready for, it is for my work. This one does not have a cash prize but the bragging rights are fantastic to have. I have won the top prize both years I have worked there can anyone say 3 peat! This year the theme is sandwiches, so any kind of sandwich or wrap or something like that will be allowed. So I had to put my thinking cap on and try to decide what to make. So this is my first contender. I don’t know about you but most of my sandwich ideas normally come from one of the ingredients and I build from there so when I saw the cranberry cheddar cheese at Whole Foods I just knew I had to buy it and try to make something with it.

Thanksgiving in a Panini

½ of a loaf of good white Italian bread, cut into slices

½ of a pound of turkey lunch meat ( I used honey flavored)

3 big slices of cranberry cheddar cheese

1 apple sliced into thin pieces

Assembly –

I know I probably don’t have to tell you what to do but here goes anyway. Take a slice of the bread and then layer in this order on top of it turkey, apple slices, cheese. Then top off with the other piece of bread. Press on your Panini maker or in a skillet with a weight until the bread is crusty and the cheese is melted. Slice and enjoy.

Now P and I both agreed that this is missing something so I will have to work on that but for my first try it was pretty good.

Saturday, November 1, 2008

Pistachio Spice Cookies

1 cup of unsalted butter, at room temperature

1 1/4 cups of packed light brown sugar

2 tablespoons of dark molasses

2 egg yolks

1 teaspoon of almond extract

3 cups of AP flour

2 teaspoons of ground cinnamon

1 teaspoon of ground cardamom

1 teaspoon of baking soda

1/4 teaspoon salt

1 cup of finely chopped unsalted pistachios

Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In the bowl of a mixer beat the butter until light and fluffy. Add in the brown sugar and cream it until the mixture is no longer gritty. Add in the molasses, egg yolks, and almond extract and beat until blended. In a bowl mix together the flour, cinnamon, cardamom, baking soda and salt. Add into the butter mixture in 4 additions until blended then stir in the chopped pistachios. Turn the dough out on a floured work space and work into a disk. Divide the dough in half and roll each into a log that is about 6 inches long and flatten each log alittle so that it makes more of a rectangle shape. Wrap each log in plastic wrap and refrigerate for atleast 2 hours but up to a few days. When you are ready to bake slice the chilled dough into 1/8 inch slices and bake for 10 to 12 minutes. Let cool on the pans for a few minutes then transfer to a rack to finish cooling.

Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002 )

Thursday, October 30, 2008

Trifle for the Cure

While walking through the grocery store I found Strawberry Creme jello for sale. Not just any Strawberry Creme jello but one that was for the Pose for the Cure Campaign. I needed something to make a trifle with anyway so I figured why not, Strawberry and chocolate go well together and it gives to a good cause. I know a lot of people are doing pink things on purpose for breast cancer so I figured why not. So here is another trifle recipe.

Brownie Cheesecake Trifle

Left over Brownie Pieces from Never look back Brownies
1 box of Instant Jello Pudding, Strawberry Creme flavor
1 1/2 cups of heavy cream
2 teaspoons of powdered sugar

Prepare the Jello according to the package directions. And set aside to thicken. Pour the heavy cream into the bowl of mixer and whip on medium speed until it start to thicken slightly and then sprinkle in the powdered sugar. Turn the mixer to high and whip until you have stiff peaks. Add 1/3 of the whipped cream into the pudding and stir to combine to lighten the texture of the pudding. Once that is combined add in the rest of the whipped cream and fold to combine. Once you have folded in all of the whipped cream, set it aside.

To Assemble In the bottom of your dish cover the bottom with the brownie pieces, then layer on the faux mousse. Repeat a few more times and you are done!

Wednesday, October 22, 2008

Breakfast for Work and a Side Note

I will start with the side note first, I made this breakfast on Friday, yes that long ago. I took pictures on Friday and everything, then I somehow lost the cord that connects my camera to my pc. And I know most of you are saying well just use a different cord because they are all the same. Well I’m afraid not my friends my great Sony Camera has a special cord that has to be used on it. So I spent what little time I had over the weekend searching for it. And finally last night thanks to the great work by P because I was tired of looking for it. He found it! So here we are. Ok now back to the real post. As you may or may not know at my work someone brings in breakfast every Friday. It doesn’t matter what you bring, it just has to be enough to feed everyone. Most of the time there are bagels and donuts but that just won’t do for me. I have to show off my culinary stylings. So that means I have to do a few old standby’s and some new stuff every time. So while perusing the internet for ideas I came across this cake and thought ok no way was I going to try to make Mini Bundt cakes, but I bet I could make a big cake out of this. And let me tell you that was a great idea, this cake tastes fantastic. Almost like apple pie but without the scary pie crust part. So after you hit up your local apple orchard make this cake with the over abundance of apples that you buy if you are like me and need to use up a few. I might just have to make this again when P’s sister comes into town with her family this weekend.

Apple Cake with Cider Glaze

3 cups of AP Flour

1 teaspoon of salt

1 teaspoon of baking powder

2 teaspoons of cinnamon

1 teaspoon of nutmeg

2 cups of sugar

2 stick of unsalted butter, at room temperature

2 eggs

3 tablespoons of half and half

2 cups of peeled, cored and chopped apples

Cider Glaze –

1 ¾ cups of powdered sugar

3 tablespoons of apple cider

Preheat oven to 350 and spray a Bundt cake pan with non stick baking spray. In a bowl combine the flour, salt, baking powder, cinnamon and nutmeg. In the bowl of an electric mixer cream together the butter and sugar, then add in the eggs one at a time making sure to mix in between additions. Add in the milk and beat until well combined. Slowly add in the dry ingredients until just blended. Fold in the apple pieces, this makes a thick batter (you are going to think there is no way this is coming out of the pan nicely). Spread the batter into the pan in a nice even layer and bake for 60-70 minutes, or until a cake tester comes out clean. Let cool in the pan for 10 minutes then turn out onto a cooling rack to finish cooling. Combine the powdered sugar and apple cider and drizzle over the cooled cake.

Adapted from Mini Apple Cakes with Cider Glaze.

Here is the picture of my completed breakfast.

The Menu was my Breakfast Casserole, Banana Bread, Apple Cake, Make your own Fruit and Yogurt parfait (with homemade granola, I’ll post that recipe at a later this week), and Mock Bellini’s and Mimosa. ( we aren’t allowed to have alcohol)

And on the same day as my breakfast you would not believe what was delivered. My order from Nordicware, I only ordered it on Monday and wow was I impressed with everything that I got. There was more on the bottom like cookie sheets and cooling racks but you get the idea.

Monday, October 13, 2008

First on a long list of choices

I have been working on what I should be putting in my Christmas baked goods box and ever since I have started to feel better it has been my mission. So these were first on the list to try, and boy were they a good start. They reminded me of these cookies that my mom made when I was little. They were just sweet enough and had just enough flavor and crispness to be a great holiday cookie. They also can be made in advance and keep so since it normally is a 3 day affair in making the boxes that would be nice. So I have a few more to try out and see if they should make the cut. I can't wait for Christmas, its my favorite holiday even though I really don't like snow or cold weather, go figure. So testing all of these recipes will just put me in the Christmas spirit.

Molasses Spice Cookies

2 cups of AP Flour
1 1/2 teaspoons of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1 1/2 cups of sugar divided
3/4 cup of unsalted butter, room temperature
1 large egg
1/4 cup of molasses

Preheat oven to 350 degrees. In a medium bowl combine the flour, baking soda, cinnamon, nutmeg and salt and set aside. In a small shallow bowl, place 1/2 of the sugar. In the bowl of an electric mixer beat the butter and the remaining cup of sugar until combined. Add in the egg and molasses and mix until combined. Reduce the speed to low, gradually mix in the flour mixture until a soft dough forms. Form tablespoon balls and roll in the bowl full of sugar. Arrange on a parchment paper lined baking sheet about 3 inches apart. They spread quite a bit. Bake for 10-15 minutes, until the ends of the cookies are just firm. Cool for 1 minute on the baking sheet then completely on cooling racks.

Adapted from Chewy Molasses Spice Cookies by Martha Stewart.

Friday, October 10, 2008

Bob Barker did not call my name

I am unfortunately not the Grand Prize Winner for Bundts Across America 2008. But I am allowed to finally post my recipe for my cake. So here is the Thanksgiving Holiday Winner, It is a great cake for this time of year and I hope if you try it that you enjoy it as much as I did.

Pumpkin Pecan Pie Bundt Cake

For the Cake –
3 cups of All Purpose Flour
1 teaspoon of baking powder
1 teaspoon of salt
1 tablespoon of cinnamon
1/8 teaspoon of nutmeg
½ teaspoon of baking soda
1/3 cup of buttermilk
¼ cup of bourbon
¼ cup of light molasses
1 tablespoon of vanilla extract
1 ¾ sticks unsalted butter, softened
1 ½ cups of granulated sugar
3 large eggs, at room temperature
1 – 15oz can of packed pumpkin puree (not pumpkin pie filling)

For the Pecan Layer -
1 cup of pecans, toasted and chopped
½ cup of light brown sugar, packed
¼ stick of unsalted butter, melted

For the Glaze -
1 ¾ cups of powdered sugar
2 teaspoons of cinnamon
2 tablespoons of water
2 tablespoons of apple juice

Preheat the oven to 350 degrees and spray a 12 cup Bundt cake pan with non stick baking spray. In a small bowl combine all of the ingredients for the pecan layer. Stir until all of the sugar is coated with butter and set aside. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and baking soda. In a glass measuring cup or bowl combine the buttermilk, bourbon, molasses and vanilla together and set aside.

In the bowl of a stand mixer combine the butter and granulated sugar on medium speed until light and fluffy. Add in the eggs one at a time, making sure the previous egg has been well incorporated before adding the next. Be sure to scrape down the bowl after all of the eggs have been added. With the mixer on low, mix in 1/3 of the flour mixture, followed by half of the buttermilk mixture and half of the pumpkin puree. Repeat with half of the remaining flour mixture and the rest of the buttermilk mixture and pumpkin puree.

Turn off the mixture and stir in the remaining flour by hand. Scrape half of the batter into the prepared pan in an even a layer as possible. Sprinkle an even layer of the pecan layer over the batter. Put the remaining batter on top of the pecan layer and smooth the top. Tap the pan on the counter to break up any air bubbles that might be in the batter.

Bake the cake for 50-60 minutes or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes on a cooling rack then turn it out and let it sit for 10 more minutes. While it is cooling combine the glaze ingredients and slowly pour the glaze over the warm cake making sure to evenly cover the cake. Let the cake cool for at least an hour before serving.

Tuesday, October 7, 2008

San Francisco And Bundts Across America

We just got back from San Francisco and my very first baking competition. It was so much fun, and everyone was really nice. A lot of people do this all of the time so I was definitely one of the newbies and I only entered in my one cake, many people had entered in multiple cakes.
It was my first time in San Francisco and I'm ready to pack up and move there, it is so nice and the weather was fantastic. The seafood was out of this world and the farmers market we went to made me swoon with all of the choices. I don't know who the winner of the bake off is and it is sworn to secrecy until National Bundt Day on November 15th! Of course I hope its me but whoever wins all of the cakes tasted great! I don't normally post pictures of myself or at all but I'll let it slide this time.

My Test Bake Cake.

Me at my Station on the Day of the Competition.

The Final Product.

I am on pins and needles waiting for the call to find out either way. Hopefully Thanksgiving will prevail.

Tuesday, September 30, 2008

Popular Flavors in a new form

This is yet another bribe. Or well a Thank you. When I was sick and in the hospital P's work was very accommodating with him calling to be with me the first day. They have been very busy making changes lately and I knew that him being out would be hard on them. But they let him be with me anyway. So they really like streusel, especially P's boss, so I wanted to change up the recipe a bit and I just froze the last of the summer strawberries I could find at the store. So why not combine bananas and strawberries. This is a very popular flavor combination, just go to any smoothie store and trust me it will be on there. So I figured why not. I heard they were good but alas I can't not eat them being allergic to strawberries and everything. (Gasps ensue!) Do you ever cook with something that you can't eat?

Streuseled Strawberry Banana Bread Muffins
3 eggs
1 cup of vegetable oil
2 cups of sugar
3-4 mashed overly ripe bananas
2 teaspoons of vanilla extract
3 cups AP flour
1 teaspoon of salt
1/4 teaspoon of baking powder
1 tablespoon of cinnamon
1 teaspoon of baking soda
12 strawberries, halved
Streusel Topping - see recipe below

Preheat oven to 325 degrees. Line 2 regular size muffin pans with paper liners.
In a large bowl beat eggs until light and frothy. Mix in the oil and sugar. Stir in the bananas and vanilla. Combine the flour, cinnamon, baking soda, baking powder, and salt. Pour the flour mixture into the egg mixture and mix until combined. Fill each liner until it is 3/4 of the way full then top with half a strawberry then top evenly with the Streusel Topping. Bake for 20-25 minutes or they are a little past golden brown. Cool on a rack in the pans for 5 minutes then remove from the pans let it cool completely.

Streusel Topping

7 tablespoons of butter, melted and cooled
1 cup AP flour
½ cup sugar
½ teaspoon of cinnamon
¼ teaspoon of baking powder
¼ teaspoon of salt

Mix flour, sugar, cinnamon, baking powder and salt together, add in the cooled butter, stir with a fork until blended. When it starts to form crumbs, squeeze it with your hands to form larger lumps and then break them apart. Let sit for 10 -15 minutes before using.

Monday, September 29, 2008

Sweet 100 and an apology

While looking at my daily blogs I saw that Grace had taken the Sweet 100 challenge from Cakespy. So I decided I would do the same. As I did not have time to complete my Daring Bakers Challenge this month. (Please forgive me). I have been slacking on my posting but I have been baking I think everyone is getting sick of my Bundt cake by now but I have to practice. So this is getting me back in the mood to bake like crazy. So here goes nothing I hope I have eaten at least half of these!

1) Copy this list into your site, including the instructions!
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
4) Consider anything that is not bold or crossed out your "To Do" List.

  1. Red Velvet Cake
  2. Princess Torte
  3. Whoopie Pie
  4. Apple Pie either topped or baked with sharp cheddar
  5. Beignet
  6. Baklava
  7. Black and white cookie
  8. Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
  9. Fried Fruit pie (sometimes called hand pies)
  10. Kringle
  11. Just-fried (still hot) doughnut
  12. Scone with clotted cream
  13. Betty, Grunt, Slump, Buckle or Pandowdy
  14. Halvah
  15. Macarons
  16. Banana pudding with nilla wafers
  17. Bubble tea (with tapioca "pearls")
  18. Dixie Cup
  19. Rice Krispie treats
  20. Alfajores
  21. Blondies
  22. Croquembouche
  23. Girl Scout cookies
  24. Moon cake
  25. Candy Apple
  26. Baked Alaska
  27. Brooklyn Egg Cream
  28. Nanaimo bar
  29. Baba au rhum
  30. King Cake
  31. Sachertorte
  32. Pavlova
  33. Tres Leches Cake
  34. Trifle
  35. Shoofly Pie
  36. Key Lime Pie (made with real key lime)
  37. Panna Cotta
  38. New York Cheesecake
  39. Napoleon / mille-fueille
  40. Russian Tea Cake / Mexican Wedding Cake
  41. Anzac biscuits
  42. Pizzelle
  43. Kolache
  44. Buckeyes
  45. Malasadas
  46. Moon Pie
  47. Dutch baby
  48. Boston Cream Pie
  49. Homemade chocolate chip cookies
  50. Pralines
  51. Gooey butter cake
  52. Rusks
  53. Daifuku
  54. Green tea cake or cookies
  55. Cupcakes from a cupcake shop
  56. Crème brûlée
  57. Some sort of deep fried fair food (twinkie, candy bar, cupcake)
  58. Yellow cake with chocolate frosting
  59. Jelly Roll
  60. Pop Tarts
  61. Charlotte Russe
  62. An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
  63. Hummingbird Cake
  64. Jell-O from a mold
  65. Black forest cake
  66. Mock Apple Pie (Ritz Cracker Pie)
  67. Kulfi
  68. Linzer torte
  69. Churro
  70. Stollen
  71. Angel Food Cake
  72. Mincemeat pie
  73. Concha
  74. Opera Cake
  75. Sfogliatelle / Lobster tail
  76. Pain au chocolat
  77. A piece of Gingerbread House
  78. Cassata
  79. Cannoli
  80. Rainbow cookies
  81. Religieuse
  82. Petits fours
  83. Chocolate Souffle
  84. Bienenstich (Bee Sting Cake)
  85. Rugelach
  86. Hamenstashen
  87. Homemade marshmallows
  88. Rigo Janci
  89. Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
  90. Divinity
  91. Coke or Cola cake
  92. Gateau Basque
  93. S'mores
  94. Figgy Pudding
  95. Bananas foster or other flaming dessert
  96. Joe Froggers
  97. Sables
  98. Millionaire's Shortbread
  99. Animal crackers
  100. Basbousa

Phew If I can count it looks like I have eat 63 out of the 100. That is pretty darn good.

Tuesday, September 23, 2008

White Chocolate Apricot Oatmeal Cookies

Thanks to everyone for the well wishes and congrats. This is my first day back to work so it has not been an easy road. Once I got off of the medications and got a second opinion I feel much better. So I wanted to get right back into baking but my stamina level is just not into it so I figured cookies would be an easy way to bake but would not involve a lot of time or work. My mom has been bugging me to make these cookies for probably close to a year now as she wants to add them to our holiday cookie boxes so I figured I better make them before then. So after a long absence from posting I hope to get it back up to a few times a week soon. These cookies were a great baby step in what is hopefully a short road ahead to full recovery.

White Chocolate Apricot Oatmeal Cookies

1 ½ sticks of butter, softened to room temperature

½ cup of sugar

½ of brown sugar

1 egg

2 teaspoons of vanilla extract

1 cup of AP Flour

1 teaspoon of baking soda

2 ½ cups of rolled oats

10 oz of white chocolate chips

¾ cup of chopped dried apricots

Preheat oven to 375 degrees. In the bowl of an electric mixer combine the butter and sugars until light and fluffy. Add in the egg and vanilla extract. Combine the flour and baking soda and add to the butter mixture until well blended. Stir in the oats, white chocolate chips and apricots. Form loose teaspoon size balls and place on an ungreased cookie sheet. Bake for 8-10 minutes or until they are lightly browned around the edges. Cool slightly on the pan and cool completely on a wire rack.

I think these are from Hershey’s my mom gave me the recipe.

Sunday, September 14, 2008

When Good News turns to a Bad Day

So its been quite a while since I have posted and for good reason. I entered a contest a while back but almost completely forgot about it because of how work has been lately. When I got home last Friday there was a call from Nordicware but it was past 5pm. So I called back but knew that I probably wouldn't get a call back until Monday but that didn't stop me from freaking out about the possibilities. So while at work on Monday I was anxiously awaiting the phone call. And it was the news I was hoping for I was the finalist for the Thanksgiving Bundt Cake. You can check out the list of the winners here. So that means my first trip to San Francisco and my first competition. So that is very exciting.

Onto the unfortunate bad news is that I ended up in the hospital on Monday night and then back again on Tuesday night until Friday. So it appears I have a colon infection due to stress and was set off by something I ate. Oh yea and Im 26 with ulcers in my colon. So that meant 2 hardcore antibiotics through my IV and I have to take them for another 8 days in pill form. So Im starting to feel better and I just want to be in top shape for the competition.

And if anyone has any tips for what to do in San Francisco for a few days or for dinner plans I have never been there before.

Thursday, September 4, 2008

What do you mean they made a mistake?

Although it sounds strange, baking really calms me down. So it has been unbearably stressful at work, like cry at your desk because you just can’t take it anymore stressful. So that means baked goods are being produced at a rapid pace. So last night I decided that an easy Bundt cake would do the trick. But as I arrived home from work I pulled up to my house and the shingles were off of the garage side of the house and P was standing outside. I stopped my car got out and said what is going on (ok there were more swear words but I try to keep it clean here). Apparently 3 houses down was getting their roof replaced and they made a mistake and started to take off our roof instead so half of my house has no shingles and is covered by a tarp and did I mention that it is supposed to rain here for the next few days. But I was so stressed out that all I could do is laugh. So laugh I did, and so it looks like P and I are getting a new roof for free. In the grand scheme of things barring no water damage, this actually is a blessing in disguise as we wanted to get a new roof before we sell our house in the next few years. So in honor of my new roof I made a Blueberry Lemon Bundt cake. I followed the directions but I think next time I will add the zest with the sugar and butter like most cakes do because the zest kind of clumped together. But all in all this was a great cake and made the house smell fantastic.

Blueberry-Lemon Bundt Cake

2 ½ cups of AP flour, plus 1 tablespoon of flour for the blueberries 2 teaspoons of baking powder ½ teaspoon of salt 1 cup of unsalted butter, softened 1 cup of brown sugar 1 cup of sugar 4 large eggs 2 teaspoons of vanilla extract 1 cup of sour cream 2 cups of blueberries, if you use frozen do not thaw them 2 tablespoons of lemon zest

Preheat the oven to 350 degrees. Spray a 12 cup Bundt cake pan with nonstick baking spray and set aside. In a bowl combine the flour, baking powder and salt and set aside. In the bowl of an electric mixer cream together the sugars and butter until light and fluffy. Add eggs one at a time beating until each is incorporated. Beat in the vanilla, reduce speed to low and add flour in three additions alternating with 2 additions of sour cream. In a bowl toss together the blueberries, zest and tablespoon of flour. And Fold gently into the batter, spread the batter evenly in the pan. Bake for 60-70 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes, then invert the pan onto a cooling rack and cool completely.

Based off of Blueberry Lemon Bundt Cake by Martha Stewart.

Tuesday, September 2, 2008

Brownie Cheesecake Trifle

I had a Bachelorette party to go to on Saturday for my good friend Jodie. So I decided since I was going to ride the train downtown that I would need something very portable and that could sit without refrigeration for a while. So brownies it is and bite size is always better. So that meant I had left over brownie pieces and I wasn’t going to throw those away. So another trifle was in the works and good thing my family was coming over so that other people would eat it and I wouldn’t eat it all! So this is another Faux Mousse Trifle. The Cheesecake flavor was very light and the brownies gave great texture and contrast. My raspberries were probably the last of the season from a little farm stand by my work. Sad but true, so they were a nice burst of perfect raspberry flavor in your mouth. Everyone liked the trifle of course P did the trifle lover that he is.

Brownie Cheesecake Trifle

Left over Brownie Pieces from Never look back Brownies
1 box of Instant Jello Pudding, Cheesecake flavor
1 1/2 cups of heavy cream
2 teaspoons of powdered sugar
Raspberries to garnish

Prepare the Jello according to the package directions. And set aside to thicken.
Pour the heavy cream into the bowl of mixer and whip on medium speed until it start to thicken slightly and then sprinkle in the powdered sugar. Turn the mixer to high and whip until you have stiff peaks. Add 1/3 of the whipped cream into the pudding and stir to combine to lighten the texture of the pudding. Once that is combined add in the rest of the whipped cream and fold to combine. Once you have folded in all of the whipped cream, set it aside.

To Assemble
In the bottom of your dish cover the bottom with the brownie pieces, then layer on the faux mousse. Repeat a few more times and top with the raspberries.

Sunday, August 31, 2008

My First Daring Bakers Challenge

This is my first daring bakers challenge. I finally bit the bullet and joined. And I was very excited to find out what it was going to be. When it was Eclairs I can say that I was less than excited and excited at the same time. You see I don't like filled donuts at all, its a consistency thing, I don't like pudding either. But I have also never made cream puffs and I have always wanted to and never quite forced myself too. I think that batter and the cream puffs themselves are so versatile. So after making my first batch I now want to try to make them again. And I will say that I ate a whole small eclair and did enjoy its chocolately flavor. I am looking forward to the next challenge and I hope that I can keep up with the challenges.

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.
Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.
Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.
The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth. Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 6 tbsp (110 g) of Nutella

In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
Stirring gently, stir in the Nutella.

Wednesday, August 27, 2008

Raspberry Applesauce Cake

I love the Fall and I love apple sauce. Honestly it’s my favorite time of year hands down. Perfect weather, perfect food and flavors and its right before my favorite holiday, Christmas. Ok, I know Thanksgiving is before Christmas but its close. But I love the flavors of fall and I will be going to the apple orchard at least 5 times this year if it kills me. I just love it there and don’t mind paying the premium price for their apples and eating a warm apple cider donut isn’t too bad either. Back to the recipe. My mom brought me some raspberry and mixed berry apple sauce, and I knew I had to come up with something for them to be show cased in. And so looking through my many recipes I came across this one and decided it would be perfect. This cake turned out great and the hint of raspberry gave it the right amount of tang. I really liked this cake so much I’m trying to figure out how to make it without the applesauce part. Or maybe use a different sauce. The ideas are endless with this easy recipe.

Raspberry Applesauce Cake

3 cups of AP Flour
2 teaspoons of baking soda
1 teaspoon of salt
2 ½ teaspoons of cinnamon
1 cup of butter, softened
2 cups of light brown sugar
¼ cup of honey
2 large eggs
2 cups of Chunky Apple – I used Raspberry Applesauce that my mom bought for me

Preheat oven to 350 degrees and spray a 10 cup bundt cake pan with nonstick baking spray. In a bowl combine the flour, baking soda, salt, and cinnamon. Cream together the butter, brown sugar and honey until light and fluffy. Add in the eggs one at a time and beat until combined. Gradually add in the flour mixture and beat until just combined and then beat in the applesauce. Pour the batter into the pan and smooth the top. Bake for 45-55 minutes or until a cake tester comes out with a few moist crumbs attached. Cool on a wire rack 10 minutes in the pan and turn out onto a cooling rack and cool completely.

Adapted from Martha Stewart’s Apple Sauce Cake.