Apple Cinnamon Bundt Cake with Butterscotch Glaze

For those of you worried about my caloric intake, you should be. By the looks of things I'm making sweets much too often. Maybe I am. But I can't stop- I'm addicted to baking! Here's the thing... I only eat dessert one day a week (or that's the goal anyway). So after my day of indulgence I'm usually left with a pan or platter or pie plate (etc.) of treats. So I like to share with family and friends. And what can't be handed off, Dustin makes a valiant attempt to finish during the week. (So maybe we should be more concerned about his health. He can't gain a pound if he tries. But that doesn't mean his insides aren't turning into sugar cubes. That's a real medical condition.) For sure by the next weekend (usually when I have time for baking), I'll have another decadent dessert recipe up my sleeve and I'll be jumping with anticipation to get into the kitchen and create another masterpiece.

Valentines was a special occasion. Special occasions call for multiple treats. (Just an excuse really. I'll take any opportunity to bake like crazy!) So for this holiday I made two desserts- Cinnamon Chocolate Fudge (dense, chewy, and rich) and this spectacular Apple-Cinnamon Bundt Cake. I know it's nearing Spring, but I won't stop baking with apples. A fall tradition that I've been dragging on all winter. Anyhow, I chose a thick butterscotch glaze to drizzle atop this beautiful bundt. And it was awesome.

The batter is full of thinly sliced Granny Smiths that are just tart enough to balance the sugary batter and sweet buttery glaze. I did take a lighter approach to the recipe than Martha did. Instead of two full sticks of butter, I used only one, and replaced the other with half a cup of unsweetened applesauce (thanks to Tracey's suggestion). The cake remained moist and the extra butter wasn't missed.

INGREDIENTS

2 1/2 cups all-purpose flour

1 Tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/2 cup (1 stick) unsalted butter, melted

1/2 cup natural (unsweetened) applesauce

1 1/2 cups packed light-brown sugar

4 large eggs

6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick (I used fairly small apples, if yours are extra-large I would only use 5)

Butterscotch Glaze:
1/4 cup butter
1/4 cup packed light-brown sugar
2 Tbsp. milk
1 cup powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease a round bundt cake pan with cooking spray.

2. In a small bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda.

3. In a large bowl, combine butter, applesauce, brown sugar, and eggs. Whisk until smooth. Gradually stir in dry ingredients until just combined (do not overmix). Fold in the apples. Spoon batter into prepared bundt pan, smoothing the top.

4. Bake in preheated oven for about 50 minutes, until a toothpick inserted into the center comes out clean. Remove to a wire rack to cool for 15 minutes in the pan. Invert to remove the cake from the pan onto the wire rack to cool completely.

5. To make the glaze, combine butter, brown sugar, and milk in a small saucepan over medium heat. Bring to a full boil; carefully add sugar and vanilla. Whisk until smooth. Remove from the heat, and let cool slightly before drizzling over the cooled cake. Let set before serving.

Makes 1 round bundt cake.

(Adapted from Tracey's Culinary Adventures, originally from Martha Stewart, Glaze from Epicurean)

Balsamic Roasted Asparagus

Phew! It's Saturday, the super-busy-crazy week is over, and for the first time in a while I can breathe. I had my first two tests on Monday (the first tests of the semester are always nerve-wracking, you never know what to expect). On Tuesday I spent the morning in a c-section for my Labor and Delivery rotation (this is not the place to be discussing the details of that event, it's rather unappetizing), followed by an evening of battling one of the worst headaches I've ever experienced (I just gave up and was conked out by 7pm on some over-the-counter, yet surprisingly potent, drugs). Wednesday was my first day on the pediatric floor. I got home late that evening after holding and feeding (through a stomach tube) an 8 month-old in end stage renal failure, on daily dialysis, and waiting for a kidney transplant so he can live. Yes, I appreciate my health and my ability to eat through my mouth. And everything wonderful about my life. Just not how tired and emotionally drained that experience made me. Thursdays I have off. Usually I love Thursdays! But this one I spent studying for my first Peds test, which was yesterday morning. And now it's over. That was my long exhausting week. Does that explain why I've been a little slow posting recipes lately?

I often think about how I'd like to share with you more about my nursing life. It's a fascinating world that I have only begun to discover. But, like I mentioned above, I'm not sure if a food blog is the right atmosphere for sharing the gory details of that world. I am also concerned that I would reveal too much about my patients and violate their privacy, and my oath to protect it. But I'm going to try and include you more in the events of my daily life by sharing little anecdotes and lessons I  learn on the hospital floor. Right now I have three little worlds that I live in: nursing school, my home life with family and friends, and my world of cooking and food. I hope to bring the three closer together, and in the process you can get to know more about me, and the other big adventure I'm on.

When I started this blog (over a year ago), I didn't even know for sure that I'd be going back to school or what career I'd settle on. All I know, now halfway through my nursing degree, is that I made the right choice. It's not easy (and really, I wouldn't want it to be), but I'm happy. I get stressed, and tired, and sometimes often cranky. But I'm where I want to be.

Here's a scrumptious and healthy recipe that one of my readers (she's a nurse, too!) shared with me. And now I'm thrilled to give it to you! It's a no-nonsense side dish that can accompany a variety of main courses. The balsamic vinegar and garlic make tender-crisp roasted asparagus spears absolutely irresistible!

INGREDIENTS
1 lb. asparagus, ends trimmed
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. Preheat oven to 425 F. Lightly grease or line a baking sheet with aluminum foil.

2. Toss the asparagus with the vinegar, olive oil, and garlic. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.

3. Roast in preheated oven for 15-20 minutes (depending on the size of the asparagus), turning halfway through, until tender-crisp.

Serves 4.

(Recipe courtesy of Meghan Jenson)

Cauliflower Gratin

I enjoy cauliflower just about any way you can make it- crunchy and raw dipped in garlic hummus, softly steamed and seasoned with salt and pepper, roasted with olive oil and a sprinkling of Parmesan. But this recipe, this cauliflower, I adored! This baked cauliflower dish is sinfully creamy and rich. It starts with a roux (flour and butter used as a thickening agent for milk) that is the base for the sauce. Then you add a dash of nutmeg and two handfuls of exquisite fresh cheeses- Swiss Gruyere and Italian Parmigiano Regiano (and I threw in a little Pecorino). The hot sauce is poured over semi-steamed cauliflower florets and topped with fresh breadcrumbs and extra cheese. If you're feeling extra indulgent, adding a little butter on top won't hurt either. 

I served this alongside Herb Marinated Pork Tenderloin and Balsamic Roasted Asparagus. Since tenderloin is a particularly lean cut of meat, I justified pairing it with a richer side. This is, after all, a vegetable dish! If you have picky eaters in the house (children, or husbands!), I promise they will be completely won over by this one. Dustin ate most of the pan, taking breathers every so often to exclaim how amazing it was!

INGREDIENTS
1 large (3 lb.) head cauliflower, cut into large florets
kosher salt
2 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
2 cups hot milk
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
3/4 cup Gruyere, freshly grated
1/2 cup Parmesan, freshly grated (I used half Parmesan and half Pecorino Romano)
1/4 cup fresh whole wheat bread crumbs (day old bread crumbled and/or pulsed in the food processor)

DIRECTIONS
1. Preheat oven to 375 F. (I baked mine at 400 F alongside a pork tenderloin and it worked well.)

2. Bring a large pot of salted water to a boil. Boil or steam cauliflower florets until tender but still firm. Drain.

3. Meanwhile, melt 2 Tbsp butter in large saucepan over medium heat. Add the flour, stirring constantly for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from the the heat and add 1 tsp. of salt (or to taste), the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

4. Pour 1/3 of the sauce on the bottom of a 8x8 inch square baking dish (or similar equivalent). Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt another Tbsp. of butter to drizzle over the gratin (optional- I didn't think this was necessary). Sprinkle with salt and pepper. 

5. Bake in preheated oven for 25 to 30 minutes, until the top is browned. Let sit for a few minutes to set up before serving.

Serves 4-6.

(Adapted from Food Network)

Cinnamon Chocolate Fudge

This was the one Valentines-like dessert I made last weekend. Chocolate fudge seemed appropriate for the day of LOVE. My sweetie has a serious sweet tooth and so I couldn't resist indulging him. I'd been looking for a fudge recipe for ages- one that didn't contain marshmallow fluff, corn syrup, or any other unnatural ingredient. And then I saw Giada make this one while watching Food Network at the gym (there's nothing like drooling over dessert while climbing rotating stairs)! And because it was so simple, I had to give it a try.

I was thrilled with the result! (And the ease of preparation.) I was nervous about using two whole teaspoonfuls of cinnamon and so I cut it in half. I went with the bittersweet chocolate but next time I think I'll use semi-sweet so it isn't quite so rich. I don't know if milk chocolate would work, but I'd like to find out! I think that sprinkling salt on top is an essential step- it makes for a breathtaking presentation and the perfect balance of salty and sweet.

INGREDIENTS
1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon (2 tsp. if you want a more pronounced flavor)
1 tsp. pure vanilla extract
1 lb. bittersweet (60% cacao) chocolate chips (Ghiradelli recommended, you can use semi-sweet, or perhaps even milk chocolate)
3 Tbsp. unsalted butter, room temperature
kosher salt (optional)

DIRECTIONS

1. Butter the bottom and sides of an 8x8 inch baking pan. Line the bottom and sides with parchment paper, allowing the excess to hang over the side for easy removal. Set aside.

2. In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). 

3. Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

4. Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Makes an 8x8 pan of fudge.

(Adapted from Food Network)

Pomegranate Guacamole

This stunning appetizer is also called "Christmas Guacamole", a tribute to the luscious deep green of the avocado and bright red pomegranate arils. Pomegranates and avocados are in season during the winter, so the holidays happen to be the perfect time of your to serve this guacamole dip. Since we're well into February, I didn't think the Christmas title was appropriate. But really, this "winter" dish will be well-enjoyed any time of year!

I got this recipe from a friend, and tweaked it a little to my liking. The original called for accent seasoning, something I had never heard of. With a little research, I learned that accent seasoning contains MSG, which provides a characteristic flavor, but isn't on my list of natural ingredients. So I went with a pinch of sugar in its place. And remember to always add salt and pepper to your individual taste. Avocados tend to brown fast, so store any leftovers tightly sealed with plastic wrap.

INGREDIENTS
3 large avocados, peeled and pitted
1 lemon, juiced (or lime)
2 Tbsp. yellow or white onion, minced (next time I might use 1/4 cup)
2 Tbsp. fresh cilantro, chopped
1/2 tsp. organic cane sugar
1/2 tsp. salt (to taste)
1 small or 1/2 large pomegranate, seeded
freshly ground black pepper, to taste

DIRECTIONS
1. Place avocado in a medium sized bowl. Pour in lime juice and mash with a fork until smooth but chunky. Stir in onion, cilantro, sugar, and salt. Gently fold in pomegranate seeds. Season to taste with salt and pepper. Refrigerate, in an airtight container, until ready to serve.

Serves 4.

(Recipe- with adaptations- from Amber Sanovitch)

Ground Beef Tacos with Homemade Taco Seasoning

Happy belated Valentine's day! I was too busy cooking a dinner and dessert for Dustin to get around posting yesterday. And I didn't make anything pink or red, so it's alright that I missed the big day. I haven't succumbed to the trend of celebrating my holidays a week (or two or three) early so that I can have recipes ready to go for the occasion (like so many food bloggers seem to do). I prefer to have turkey on Thanksgiving and heart shaped treats on February 14th, not before. It just means you get the recipes after the fact, and to me, that's OK! Although admittedly, there were no hearts to be found in my kitchen yesterday- yes, two delectable desserts, but nothing cut or dyed or molded into a cooking "craft".

Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What's so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.

I'm still using the local grass-fed beef that I bought at the end of the summer (and have stored in my freezer). It's marvelous. I never much cared for ground beef until now. It has transformed my opinion of red meat. I won't go back. If you're interested in where my meat is coming from you can visit this link to Greenway Beef's website. It's a Virginia family farm- think local and sustainable and 100 times better for you than what you'll find in the supermarket! They conveniently deliver to the farmers market in the summer, but you can place orders all winter long as well.

INGREDIENTS
1 lb. lean ground beef
1 Tbsp. all-purpose flour
1/2 cup water
1 recipe taco seasoning (see below)

whole wheat flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar or Monteray Jack cheese, grated
sour cream
salsa

Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes
1 tsp. sea salt
1 tsp. black pepper

INGREDIENTS
1. Combine seasonings in a small bowl. Set aside.

2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.

3. Serve warm with soft tortillas, lettuce, tomato, cheese, sour cream, and salsa.

Serves 4.

(Adapted from All Recipes)

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Are you sick of sweets yet? It sure seems like I've been posting a lot of treats lately. My dinner to dessert recipe ratio is a little low. I've just been really lucky that all of my baked goods are turning out so well! I'd like to think it's all me, but it probably has more to do with finding such spectacular recipes! I think this one proves the latter true. Especially since on the first go, I forgot to include the baking soda and ended up with a dense and chewy zucchini- studded pancake instead of a light and fluffy sheet cake. The really sad part is that it took me several hours after I finished baking it to realize my mistake. I did notice that the cake hadn't risen very much in the oven. But it wasn't until I cut off a little corner a tried a bite, that I knew something was wrong. (Lesson learned- always test your cooking before serving it to others!) Upon re-analyzing the recipe I discovered my mistake! Aha! The leavening! You'd think someone who bakes as much as me would not have committed such an elementary error. And figured out sooner why she had a hockey puck in the pan.

So I started over. I hadn't yet iced the cake, so at least I was able to salvage the frosting. I had to make a quick trip back to the grocery store- more zucchini, another can of pineapple, and eggs. And then, much  more carefully the second time around, I baked this cake again. I hovered close to the oven making sure the batter was bubbling and reaching its way towards the top of the pan. The addition of baking soda made such a difference! 30 minutes later I had a much taller, springy, moist sheet cake. Much better.

And let me tell you, this cake was worth the two tries! It is devastatingly delicious! Don't let all those fruits and vegetables fool you- this cake is deceptively rich and luxurious (especially with the pineapple juice- spiked cream cheese frosting)! I took an embarrassingly large slice, and after groaning in excitement with each bite, ate another, and... you get the point.

Several notes:

This recipe could be turned into carrot cake with the substitution of shredded carrots for zucchini. You could also add chopped nuts or raisins.

The baking soda is essential- trust me.

You really don't have to peel the zucchini before grating them. The skin adds beautiful flecks of green and doesn't present a textural problem.

The coconut is very subtle. My husband hates coconut and he loved this cake!

While the whole wheat pastry flour is not essential, it adds a hearty nuttiness to this cake. The original author commented that she has further increased the ratio of whole wheat with success! Whole wheat pastry flour is specifically designed for baked goods, so I can't confidently recommend using regular whole wheat.

INGREDIENTS
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups white sugar
1/2 cup sweetened coconut flakes
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
pinch ginger
3 Tbsp. canola oil
2 large eggs
1 tsp. vanilla
2 cups unpeeled zucchini, grated (If you are using a large zucchini you might want to scoop out the center before grating and/or squeeze the excess moisture out of the shredded zucchini.)
1 20 oz. can crushed pineapple in juice, drained and juice reserved
walnuts or pecans, chopped (optional)

Cream Cheese Frosting:
2 Tbsp. butter, room temperature
8 oz. cream cheese, room temperature
2 cups powdered sugar (to desired consistency)
2 tsp. vanilla extract
2 tsp. pineapple juice (to desired consistency)
walnuts or pecans, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 F. Lightly grease or butter and flour a 9x13 baking pan.

2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt, and spices. In s separate bowl, whisk together oil, eggs, and vanilla. Stir in the zucchini and crushed pineapple. Fold wet ingredients into dry. (At this point add the chopped nuts, if using.) The batter will be thick and somewhat dry, but keep stirring and it will come together. You can always add a splash of pineapple juice for extra moisture. (But remember the zucchini will shed it's moisture while baking.)

3. Pour batter into the prepared baking pan. Bake in preheated oven for 30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven to cool completely on a wire rack.

4. To prepare the frosting, cream butter and cream cheese with an electric mixer until light and fluffy. Beat in powdered sugar and vanilla until smooth. Add a splash of pineapple juice and adjust powdered sugar if necessary. (Frosting can be stored in the refrigerator until ready to use.) Spread frosting over the top of the cake. Garnish with chopped nuts (optional).

 Makes a 9x13 sheet cake.

(Adapted from Tasty Kitchen)

Classic Roast Chicken and Vegetables

I realize I've roasted a handful of chickens over the last year, and I've shared quite a few similar recipes with you. And they were all exceptionally good- all with different spice rubs and flavors infused into the poultry. But this recipe is classic. Ina Garten (The Barefoot Contessa), who I borrowed this recipe from, called it perfect. And it is. It is the roast chicken and vegetables recipe you've been dreaming of. What makes it so spectacular? Let me tell you...

Chunky carrots, onions, and potatoes, dressed in a coat of silky olive oil, are spread in the bottom of a large roasting pan. A lemon, garlic, and thyme-stuffed chicken is placed directly on top of the mountain of vegetables. An hour or two later, the chicken is done- skin blistered, juices sizzling in the bottom of the pan. It's those juices that work miracles. You see, the vegetables have been bathing in them. The chicken is removed to rest while the vegetables finish caramelizing in the oven. The onions have become soft and savory, the carrots sticky and sweet, the potatoes bursting with bold chicken flavor. It will be the best plate of vegetables you ever eat. We were both wishing I had made at least twice as many. They're better than candy. And the chicken- moist, tender, perfect.

INGREDIENTS
1 5-6 lb. roasting chicken, insides removed
6-8 large carrots, peeled and chopped into 2-inch chunks
1 large yellow onion, thickly sliced
6-8 Yukon Gold potatoes, halved or quartered
large bunch fresh thyme, divided
extra virgin olive oil
kosher salt
freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 Tbsp. butter, melted

DIRECTIONS
1. Preheat oven to 425 F.

2. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the sprigs of thyme, the head of garlic, and the lemon. Brush the outside of the chicken with the melted butter. Sprinkle generously with salt and pepper. Tie the legs of the chicken together using kitchen twine.

3. Place the carrots, onion, potato, and the remaining sprigs of thyme in the bottom of a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.

4. Roast in preheated oven for about 1 1/2-2 hours (depending on the size of your bird), until the juices run clear when you cut between a leg and thigh. (If the chicken is burning or browning too fast you can tent it with foil while cooking.) Remove the chicken from the pan to a serving platter and tent with foil. Toss the vegetables with the juices in the bottom of the pan. Return the vegetables to the oven to continue cooking and caramelize while the chicken rests. After about 15 minutes, remove the vegetables from the oven, add to the platter with the chicken, and serve.

Serves 4.

(Adapted from Food Network)