allspice

Got some leftover applesauce you are looking to use up?  This cake is AMAZING!  It is super moist and full of spices that just scream fall!

 

Ingredients:

2 cups flour

1 1/2 tsp baking soda

1 tsp Kosher salt

1/4 tsp black pepper

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp allspice

2 eggs

1 cup sugar

1  1/2 cups applesauce (I used leftovers from my Homemade Applesauce recipe)

2/3 cup vegetable oil

1 tsp vanilla

 

Glaze topping:

1/2 cup butter

2 tsp milk

1/2 cup brown sugar

 

First, preheat oven to 350 degrees.  Next, cream together eggs and sugar.

Add the oil, vanilla and applesauce and mix well.

Add all the dry ingredients, including all spices.

Slowly and carefully mix until all the dry ingredients have been combined in the applesauce mixture.

Grease and then flour a bundt pan.

Pour the cake mixture into the bundt pan and bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.

Remove from oven and flip out the cake onto a clean, dry service.  All to cool down.

While the cake is cooling, it is time to make the caramel glaze.   In a small sauce pan, melt the 1/2 cup butter (or 1 stick).  Add the 2 tsp milk and finally the brown sugar.  Stir until blended.

Place the cake on your serving plate and slowly spoon the caramel glaze down it, covering the entire cake.

Allow glaze to cool and serve!

I made my cake to share with my co-workers, who leave nothing behind!  But, if you were looking for a dessert for the family and this cake was too much for you, you can cut it in half and wrap the other half first in plastic wrap and then in foil and place in the freezer to thaw out and enjoy another time!

Spiced Applesauce Cake with Caramel Glaze
Spiced Applesauce Cake with Caramel Glaze
Author:
Cuisine: American
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
Cake:
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp Kosher salt
  • ¼ tsp black pepper
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp allspice
  • 2 eggs
  • 1 cup sugar
  • 1½ cups applesauce (I used leftovers from my Homemade Applesauce recipe)
  • ⅔ cup vegetable oil
  • 1 tsp vanilla
Glaze topping:
  • ½ cup butter
  • 2 tsp milk
  • ½ cup brown sugar
Instructions
  1. First, preheat oven to 350 degrees. Next, cream together eggs and sugar.
  2. Add the oil, vanilla and applesauce and mix well.
  3. Add all the dry ingredients, including all spices.
  4. Slowly and carefully mix until all the dry ingredients have been combined in the applesauce mixture.
  5. Grease and then flour a bundt pan.
  6. Pour the cake mixture into the bundt pan and bake at 350 degrees for 45 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and flip out the cake onto a clean, dry service. All to cool down.
  8. While the cake is cooling, it is time to make the caramel glaze. In a small sauce pan, melt the ½ cup butter (or 1 stick). Add the 2 tsp milk and finally the brown sugar. Stir until blended.
  9. Place the cake on your serving plate and slowly spoon the caramel glaze down it, covering the entire cake.
  10. Allow glaze to cool and serve!
  11. I made my cake to share with my co-workers, who leave nothing behind! But, if you were looking for a dessert for the family and this cake was too much for you, you can cut it in half and wrap the other half first in plastic wrap and then in foil and place in the freezer to thaw out and enjoy another time!

 

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Acorn Squash Bread

by Heather

in Bread

I LOVE the late summer, early fall vegetables!  One of my absolute favorites is the acorn squash!  It looks kind of like a small greenish/orange pumpkin.  Now, it can be a little bit intimidating when you see it in the grocery store, but this vegetable is versatile and super healthy.  One 1 cup serving of this vegetable gives you 145% of your daily value of vitamin A.  It also contains vitamin C, potassium, manganese, folate (folic acid), and it is a great source of fiber!  I love to eat Mashed Acorn Squash as a side dish substitute for sweet potatoes, and it also makes a super moist quick bread that smells AND tastes like pumpkin!

 

Ingredients:

1 cup cooked fresh acorn squash

1 3/4 cup flour

1 tsp baking soda

1 1/2 cups sugar

2 eggs – beaten

1/2 cup oil

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp allspice

1/4 cup water

 

First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.

Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.

You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.

 

For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.

Next, you will add the dry ingredients and mix well.

Finally, add the 1 cup of acorn squash along with 1/4 cup of water and mix thoroughly.

Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.

Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

Acorn Squash Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup cooked fresh acorn squash
  • 1¾ cup flour
  • 1 tsp baking soda
  • 1½ cups sugar
  • 2 eggs - beaten
  • ½ cup oil
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • ¼ tsp allspice
  • ¼ cup water
Instructions
  1. First, preheat the oven to 350 degrees.  Fill a 9x13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.
  2. Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.
  3. You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.
  4. For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.
  5. Next, you will add the dry ingredients and mix well.
  6. Finally, add the 1 cup of acorn squash along with ¼ cup of water and mix thoroughly.
  7. Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.
  8. Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

 

 

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Cincinnati Chili

by Heather

in Beef

I love chili, but I had never tried Cincinnati chili until a visit to a restaurant that specializes in chili.  I have always made my chili with three beans, but Cincinnati chili is just meat and onion.  It has a great flavor and tons of different spices that work together to make it super yummy!

Ingredients:

1 tbsp. vegetable oil

1/2 cup chopped onion – chopped.

2 lbs. ground beef

1/4 cup chili powder

1 tsp cinnamon

1 tsp cumin

1/4 tsp allspice

1/4 tsp cloves

1 bay leaf

1 square of unsweetened chocolate

2 (10.5 oz) cans of beef broth

1 (15 oz) can tomato sauce

2 tbsp cider vinegar

1/4 tsp ground cayenne pepper

 

To get started, chop up the 1/2 cup of onion.  Next, spray a large cooking pot with cooking spray.  Add the tbsp of vegetable oil and add the onion.  Cook on medium until onion becomes tender.

After the onions have cooked, add the ground beef and cook until browned.

Once the meat has browned, drain off any fat and return the pot to the burner.  Next it is time to add your broth and sauce.

Stir that up well and then begin adding the dry spices and the vinegar.

And last, but not least, add the block of chocolate to give it that rich flavoring!

Bring to a boil and then reduce heat.  Simmer for 1 1/2 hours.  Make sure you remove the bay leaf at the end of the cooking time, they are poisonous if consumed.

Serve the chili over Homemade Corn Bread or over spaghetti noodles!

The chili stores well in the freezer for reheating at another meal!

 

Cincinnati Chili
Author:
Recipe type: Chili
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp. vegetable oil
  • ½ cup chopped onion - chopped.
  • 2 lbs. ground beef
  • ¼ cup chili powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • ¼ tsp allspice
  • ¼ tsp cloves
  • 1 bay leaf
  • 1 square of unsweetened chocolate
  • 2 (10.5 oz) cans of beef broth
  • 1 (15 oz) can tomato sauce
  • 2 tbsp cider vinegar
  • ¼ tsp ground cayenne pepper
Instructions
  1. To get started, chop up the ½ cup of onion. Next, spray a large cooking pot with cooking spray. Add the tbsp of vegetable oil and add the onion. Cook on medium until onion becomes tender.
  2. After the onions have cooked, add the ground beef and cook until browned.
  3. Once the meat has browned, drain off any fat and return the pot to the burner. Next it is time to add your broth and sauce.
  4. Stir that up well and then begin adding the dry spices and the vinegar.
  5. And last, but not least, add the block of chocolate to give it that rich flavoring!
  6. Bring to a boil and then reduce heat. Simmer for 1½ hours. Make sure you remove the bay leaf at the end of the cooking time, they are poisonous if consumed.
  7. Serve the chili over Homemade Corn Bread or over spaghetti noodles!
  8. The chili stores well in the freezer for reheating at another meal!

 

 

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