Caramel Apple Cake

Caramel Apple Cake

It’s that time of year again…Apple season! When Jamison told me that they were having a going away party today at work I knew I wanted to make something appley to send. So I starting mixing and stirring and this is what resulted!

There are bits of apples and pecan throughout, a fabulous cinnamon flavor and the caramel drizzle just takes it over the top! If you are looking for something to do with your fall apple harvest and like apple cake, then look no further! I’ve got just the recipe for you!

Caramel Apple Cake

What You’ll Need for the Apple Cake:
3 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
2 tablespoons of cinnamon
1 teaspoon of freshly grated nutmeg
1/2 cup of organic cane sugar
3/4 cup of natural brown sugar
2 eggs
2 tablespoons of honey
1/2 cup of safflower oil
1 cup of buttermilk
2 tablespoons of vanilla
2 apples, chopped (Note: I used Granny Smith, but any apple will do. Also there is no need to remove the peel.)
1 cup of pecans, chopped (Note: I measure them and then chop.)

Preheat oven to 350 F.

In a large bowl stir together flour, salt, baking soda, baking powder, cinnamon and sugar until incorporated. Make a well in the center of the dry ingredients and add eggs, honey, safflower oil, buttermilk and vanilla and stir until completely mixed. (Note: The mixture will be thick.) Stir in apples and pecans until mixed through and pour into a 13 X 9 inch dish that has been sprayed with non-stick spray. Make sure batter is spread out evenly throughout the dish.

Bake for 35-40 minutes until cake is golden and sticks done with a toothpick. Let cool completely and then top with Caramel Drizzle (see below).

Caramel Apple Cake

What You’ll Need for the Caramel Drizzle:
1 cup of natural brown sugar
1 stick of butter
1/2 cup of heavy cream

In a medium sized pot melt sugar and butter in heavy cream. Bring to a boil and boil for 2-3 minutes, stirring often. Remove from heat and let cool. Pour over the top of the cooled Apple Cake (see above).

Notes: You could use walnuts in place of the pecans if you liked. You could also add in a cup of raisins if you liked.

Dill and Cheddar Potato Cakes

Dill and Cheddar Potato Cakes

Living in a house with Jamison mashed potatoes are often on his menu and most of the time that means left over mashed potatoes too. For a while now I’ve wanted to make some Potato Cakes. I’ve tried it in the past and never just quite got the process down. This time however they turned out great!

I decided to give the Potato Cakes a little kick and threw in some dill and cheddar. The flavors just melded so well! Topped with a little sour cream and it was the ultimate indulgence! True this is not something you would make and eat everyday, but it’s just perfect for when you want something warm and scrumptious! If you like potatoes and cheese this is the ultimate comfort food!

What You’ll Need:
2 cups of mashed potatoes
2 eggs
1/2 cup of unbleached all purpose flour
1 tablespoon of dill
A pinch of sea salt
1/2-3/4 a cup of shredded cheddar
Olive oil for frying

Dill and Cheddar Potato Cakes

Heat a pan over medium heat until hot. Spritz with some non-stick spray and then add about a tablespoon of olive oil. Place dollops of potato mixture into the pan. When side down has browned flip the dollop over and flatten it. Cook until both sides are golden brown and place on a plate with paper towels to drain. Add more oil between batches if needed.

Serve immediately plain or a dollop of sour cream.

Dill and Cheddar Potato Cakes

Notes: You could add in finely chopped onion if you liked. You could also leave out the cheese and dill.

Peanut Butter Swirled Brownies

Peanut Butter Swirl Brownie

What You’ll Need For The Peanut Butter Swirled Brownies:
6 ounces of baking chocolate
2 sticks of butter
1 cup of organic cane sugar
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1/2 cup of cocoa
4 eggs
1 cup of buttermilk
1 tablespoon of vanilla
2 cups of peanut butter chips
3/4 cup of peanut butter

Preheat oven to 350 F.

In a medium sized pot over low heat melt chocolate, butter and sugar until completely melted. Don’t let it come to a boil or simmer, you just want to melt the ingredients. Once melted remove from heat and set aside to cool slightly.

In a large bowl stir together flour, sea salt and cocoa until well mixed. Set aside.

In a medium sized bowl whisk together eggs, buttermilk and vanilla until well mixed. Add this mixture into the dry mixture, along with the cooled chocolate mixture and stir until completely incorporated. Stir in peanut butter chips and mix well.

Pour batter into a 13 X 9 inch pan that has been sprayed with non-stick spray and spread out until batter evenly covers the pan. (Note: Batter will be thick.) Drop dollops of peanut butter over the top of the batter and use a knife to swirl it into the batter. Bake for 25-30 minutes until batter is firm, yet still fudgy. Let cool completely and then slice into squares.

Baby Portabella Mushroom Soup

Baby Portabella Mushroom Soup

October! How on earth is it already October? It doesn’t seem like a year has passed since last October and now here we are! Time truly does fly! Before I know it Alexis will be in college!

This month is going to be fun here at Dianne’s Dishes! The week of October 13-17 is going to bring an entire week of guest bloggers! I’m going to celebrate my birthday by letting some of my friends (and even my sister and one of my blog daughters!) share a little recipe love with you! The week of October 20-24 is going to be Homemade Bread week! I may even do some sort of giveaway to share the love for my 35th birthday! You won’t want to miss any of that so stay tuned! More details to follow!

But what does any of that have to do with Baby Portabella Mushroom Soup? Nothing! So let’s get to that shall we?

Baby Portabella Mushroom Soup: Baby Portabella Mushroom

I love Baby Portabella Mushrooms! They are so versatile and they have such a nutty/meaty flavor! They are just perfect to sub into any dish in place of meat and even make an entire dish around! If you’ve never had a soup with mushroom broth then do try it, especially if you are a mushroom fan! The flavor just can not be beat!

What You’ll Need:
2 tablespoons of olive oil
1 yellow onion, sliced into slivers
4 cups of baby portabella mushrooms, sliced
4 cups of water
A pinch of sea salt
A generous amount of freshly ground black pepper
2 cups of baby spinach leaves, chopped (Note: I’ve said this before, and I’ll say it again…I don’t care if the package says it has been washed a bazillion times, wash the spinach leaves anyway! They put some sort of weird something on the spinach, even the organic brands, that makes my tongue numb if it isn’t washed away. I’m not sure what it is, but it can’t be good! Wash, wash, wash those leaves! ;oP)
1 tablespoon of brown rice miso

Baby Portabella Mushroom Soup: Onions Cooking

Sauté onions over medium heat in a small stockpot with olive oil, stirring often, until caramelized. Remove from pot and return pot to heat.

Baby Portabella Mushroom Soup: Ready To Cook

Add mushrooms, water, sea salt and freshly ground pepper and bring to a boil. Reduce heat to a simmer and cook until mushrooms are tender and broth has formed. (Note: The process of cooking the mushrooms in the water makes the nutty mushroom broth.) This process will take roughly 15-20 minutes.

Baby Portabella Mushroom Soup: Caramelized Onions

Add spinach leaves and caramelized onions and cook until spinach is slightly wilted (about 2-3 minutes) and then add miso and stir to mix. (Note: Do not let the soup boil after the miso is added. I have no idea why this is, but every container and/or recipe I’ve ever seen for Miso Soup says to not let it boil.)

Once miso is dissolved serve immediately.

Note: This soup as made above is not only vegetarian, it’s also vegan given there are no animal products in the soup, but trust me you’ll never miss them!