Banana Nut Muffins with Oat Streusel Topping

Earlier this week I was debating between making donuts and muffins. It wasn't a matter of making one or the other, it was deciding which one to make first. Muffins won this time. I bet some of you were thinking 'who in their right mind would choose a muffin over a donut'? Before you think I have completely lost my mind, I would like to go on record saying I believe I am not the only one on team muffin. But I suppose the answer to that question would depend in part on what kind of muffins or donuts are we talking about. So maybe I shouldn't tell you I made these Banana Nut Muffins with Oat Streusel Topping instead of chocolate iced cake donuts. Is there anyone left out there still on team muffin? What if I told you I had a bunch of really ripe bananas I couldn't bear to see go to waste? 

These Banana Nut Muffins with Oat Streusel Topping baked up beautifully. They had that swoonworthy doomed top, were golden brown, and visually exceeded all of my expectations. But would they taste as good as or even better than they looked? Or would they be all looks and have no substance? I am convinced their outward appearance was highly influenced by their inner beauty. Having just the right amount of sweetness, warmth from the nutmeg and cinnamon, a tender crumb, and crisp outer crust, these Banana Nut Muffins had everything I love in a muffin. 

After the first bite, I didn't for a second regret making them. 

These are (plain, non-fat) yogurt enriched muffins. The kind having a slightly sweet-tangy flavor and beautiful rounded top. Ones making it feel like you are having an indulgent, yet guilt-free muffin eating experience. The toasted walnuts, mashed bananas, and nutmeg add a depth of flavor you would expect of a really, really good Banana Nut Muffin. Especially one having an oat streusel topping.  

After each muffin tin is filled with a large scoop of the batter, they generously top with a buttery, brown sugar, cinnamon, oat streusel. Don't worry about the streusel spilling over onto the pan. As the muffins bake and expand, they will grab onto those little bits of deliciousness. Note: I used a large (about 2 1/2" wide) ice cream scoop to make eighteen regular sized muffins.

In a preheated 375 degree (F) oven, the Banana Nut Muffins bake for 25-30 minutes or until golden brown. 

After making these muffins in a lightly buttered muffin tin as well as in cupcake papers, I made a no turning back decision. As much as I love how pretty muffins look when baked in those white pleated cups, I love eating a muffin with slightly crisp edges even more. Especially when the muffin tin is greased with butter instead of vegetable spray! And these unpapered Banana Nut Muffins did not disappoint. 

Using a non-stick muffin tin along with lightly buttering the bottom and sides of the pan helped ensure all of the muffins release completely intact. Actually they came out almost bakery looking perfect. Note: For presentation purposes, place the baked muffins in a paper sleeve.

While these muffins are at their absolute best on the day they are baked, you can still enjoy them for several days afterwards. Especially if you store them wrapped in the refrigerator and then reheat them in the microwave before serving. The most significant difference between the first or second day is the change in the crunchiness of the streusel topping. 

If you love a rounded top, flavorful, tender, beautiful muffins, these are the ones for you. Serve these muffins warm out of the oven to your family, friends or guests for breakfast or brunch. A basket of the Banana Nut Muffins, a large pot of coffee, and platter of fresh fruit would made for a great, on the healthy side start to the weekend. Don't be surprised if someone asks for seconds. 

Recipe
Banana Nut Muffins with Oat Streusel Topping
Makes 18 regular sized muffins

Ingredients
Banana Nut Muffins
3 cups (390 g) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
12 Tablespoons unsalted butter, room temperature
1 cup less 1 Tablespoon (187 g) granulated sugar (See notes)
2 large eggs
1 1/2 cups (350 g) plain low-fat Greek yogurt
1 1/2 cups (350 g) mashed ripe bananas (from approximately 3 bananas)
2/3 cup (65 g) toasted walnuts, coarsely chopped

Oat Streusel Topping
1/2 cup (52 g) old-fashioned oats (not instant or quick cooking oatmeal)
1/3 cup (44 g) all-purpose flour 
1/3 cup (68 g) light brown sugar, firmly packed
1 heaping teaspoon cinnamon
1/4 teaspoon kosher salt
4 Tablespoons unsalted butter, room temperature

Directions
Banana Nut Muffins
1. Preheat oven to 375 degrees (F). Lightly butter the bottoms and sides of the muffin tins. Alternately, if you must, insert cupcake papers in the muffin tins. Set aside.
2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, kosher salt, and nutmeg. Set aside.
3. In a large bowl, cream the butter and sugar together using a handheld mixer until the mixture is creamy (approximately 2-3 minutes). Scrape down the sides of the bowl with a spatula.
4. Add in the eggs one at a time, beating well between each addition.
5. Add in half of the dry ingredients. Beat on medium just until the dry ingredients are incorporated.
6. Mis in half of the yogurt, until blended, followed by half of the remaining dry ingredients. Repeat with the yogurt and dry ingredients.
7. Mix in the mashed bananas and chopped walnuts just until blended.
8. Using a large ice cream scoop, divide the batter equally amongst the 18 muffins.
9. Generously top each muffin with the Oat Streusel Topping.
10. Place muffin tins on a baking sheet. Insert into the oven and bake for 25-30 minutes or until muffins are golden brown and they spring back when lightly pressing your finger on them.
11. Let cool on a wire rack for 5-10 minutes before removing from the muffin tin.
12. Serve warm or let cool and serve at room temperature.
13. Store muffins in an airtight container at either room temperature or in the refrigerator. If muffins are chilled. reheat in the microwave before serving.

Oat Streusel Topping
1. In a medium sized bowl, combine all of the streusel ingredients. Mash with a fork or use your fingers to bring all of the ingredients together until homogenous.
2. Refrigerate until ready to use.

Notes: (1) To toast the walnuts, preheat the oven to 350 degrees (F). Place walnut halves on a baking sheet. Roast for 8-9 minutes. Remove from oven. Let cool and coarsely chop. (2) Instead of using all granulated sugar, use 1/2 cup of granulated sugar and 1/2 cup of brown sugar.

Chicken Enchiladas with Pico de Gallo

Earlier this week I tried a new Rice Pudding recipe. Without laboring over the details of this culinary endeavor, let me simply say it was an unsalvageable, epic fail. After convincing myself the recipe was flawed, I thought, well if that was the worst thing to happen to me this week, then the rice pudding had a purpose. I had every intention of attempting a major re-do on the recipe, harboring the fantasy I would be creating the throw down worthy version of this comfort food dessert. But I just wasn't feeling my ability to channel an inner Bobby Flay. So I decided it would be best if I put some time and distance between me and a new rice pudding recipe. Until or if that self-imposed moratorium comes to an end, I will go back to making the Almond Rice Pudding with Caramel Cream and Sour Cherry Jam. If there was ever a rice pudding recipe with a pretty high bar level of deliciousness, this would definitely be the one. The more I (over) think this week's rice pudding fiasco, the more I realize maybe I have already discovered the throw down worthy version. Maybe it was time to create a thrown down worthy version of something else.

Of the handful of recipes I have been doing an extended dissertation research on, it would be Enchiladas. With more a dozen different varieties of enchiladas, each with their own myriad of variations, I have literally spent years mulling over enchilada recipes. While many sounded enticing, very few of them seemed to be mouthwatering enough. Which explains why I have been looking for what seems like a very long time. I finally came out of the enchilada rabbit hole this week. thanks in large part to cookbook author and native Texan Rebecca Rather. Having made some of her recipes before, I had a very strong feeling her enchiladas recipe would not disappoint. Spoiler Alert: It didn't. 

More than likely, your enchilada preferences are ones somewhat influenced by where you grew up or where you now live. But, if by chance your enchilada preferences lean toward creamy chicken enchiladas topped with melted Monterey Jack cheese and served with sides of Pico de Gallo and avocado, then you are going to absolutely LOVE these. With a filling made with shredded store-bought rotisserie chicken, sautéed mushrooms/onions/garlic, fresh corn, black beans, green chiles, tomatoes with green chiles, sour cream, and whipping cream, these are hearty, mouthwatering enchiladas. Made with large (7"-8") tortillas, they make for a great dinner entree. But if made with smaller (6") tortillas, they would be the best cocktail party fare. 

If you don't want to make the Chicken Enchiladas, you definitely have to make this Pico de Gallo. Seriously, it may be the best pico I have ever tasted. Served with some homemade guacamole and chips along with some ice cold beer and/or margaritas, this classic salsa is a refreshing appetizer.  Made with only 6 ingredients (not counting kosher salt and white pepper), it can be made 15 minutes before serving or the night before. In other words, it could not be easier to make. One bite, and I am convinced you will never buy a store bought pico de gallo again. And it may be the only pico recipe you ever want to make.

In addition to being a great appetizer, the Pico De Gallo also made for the most delicious topping on the Chicken Enchiladas! I loved the contrast in flavors. So if you make the Chicken Enchiladas, you absolutely have to make the Pico de Gallo. 

These Chicken Enchiladas can be made early in the day, even the night before. Simply bake when you are ready to serve.

Use either corn or flour tortillas (I used a soft white corn tortilla), but i definitely recommend using soft their versions to make assembly easier. As with most recipes I come across, I either tinker with them slightly before or decide on what changes I want to make after eating them. The changes I made to the filling before were: increasing the amount of salt (from 1/4 teaspoon to 1/2 teaspoon), using fresh corn kernels, and adding rinsed/drained black beans. The changes I will make next time are: increasing the whipping cream from 1/2 cup to 2/3 cup, using grated Monterey Jack/Colby Cheese instead of only Monterey Jack, using only the smaller 6" tortillas (these enchiladas are hearty), not pack the rolled enchiladas in as tightly as I did, and use a larger, rectangular pan (or divide between two pans). If using a large pan, I might also want to put a few toothpicks in to help me identify which direction the tortillas are going in (a round pan made this challenging). You might not need to do this if using a rectangular pan.

If the recipes for the Chicken Enchiladas with Pico de Gallo taught me anything, it was to trust my instincts when looking at an ingredient list and cooking process. Photos can be deceiving as evidenced by the one I had taken of that disastrous, inedible rice pudding. 

These Chicken Enchiladas with Pico de Gallo may be one of the best, most versatile entertaining dishes on the blog. Hey, it's a two for one blog post! Either or both recipes are reason enough to invite your friends and family over for dinner or a cocktail party! And yes, this Chicken Enchiladas with Pico de Gallo is definitely throw down worthy. 

Recipe
Chicken Enchiladas with Pico de Gallo (several adaptations to the Sour Cream and Chicken Enchiladas recipe from Rebecca Rather's cookbook "The Pastry Queen Christmas")
Serves 6-8 for dinner or 8-14 for cocktail hour

Ingredients
Chicken Enchiladas
1 store bought rotisserie chicken (3-4 pounds), skin removed, shredded into bite sized pieces
4 Tablespoons unsalted butter
1 large yellow onion, chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
32 ounces sour cream
1/2-2/3 cup whipping cream
7 ounce can diced green chiles, undrained
10 ounce can diced tomatoes with green chiles (See note)
1/2 teaspoon kosher salt
1/4 teaspoon black or white pepper
1 cup fresh corn (from 3 ears of corn) or 1 cup of frozen or canned corn
15 ounce can of black beans, rinsed and drained (optional)
10 ounces grated or shredded Monterey Jack Cheese (or a Monterey Jack/Colby Cheese)
12 white corn or flour (7"-8") soft tortillas or 16-20 white corn or flour (6") soft tortillas (I used soft white corn tortillas)

Pico de Gallo
4 plum (Roma) tomatoes, seeded and diced
1/2 jalapeno pepper, seeded and minced
1/2 medium red onion, small dice
1/4 cup minced fresh cilantro and/or flat leaf parsley (Note: I used a combination of both)
1/2 teaspoon kosher salt
2 garlic cloves, minced
1/4 teaspoon white pepper
Juice of 2 limes

Garnish: Freshly chopped parsley and/or cilantro, sliced jalepenos, chopped avocado

Directions
Chicken Enchiladas
1. Preheat oven to 350 degrees (F). Lightly butter a large baking pan (at least 9"x13"). 
2. In a large skillet, melt butter over medium heat. Add onion, mushrooms, and garlic. Saute until onions are translucent and mushrooms are softened (about 4 minutes).
3. Stir in sour cream, whipping cream, green chiles, tomatoes, salt and pepper until smooth. Cook until mixture is warned through. Do not let mixture boil.
4. Remove 2 cups of the mixture. Set aside.
5. Add the corn, black beans (if using) and chicken to the sour cream mixture remaining in the pan. Remove from heat.
6. Spoon a very generous line of the chicken mixture down the center of each tortilla. Roll the tortilla up and place seam side down in the prepared pan. 
7. Pour the reserved sour cream mixture evenly over the tortillas.
8. Sprinkle with the shredded cheese.
9. Bake uncovered for 30-45 minutes or until the sauce bubbles and the cheese is melted. Note: If the enchiladas were refrigerated, recommend taking out of the refrigerator at least 15 minutes before baking. Baking time may need to be adjusted.
10. Top the Chicken Enchiladas with some chopped parsley, chopped jalapenos, and/or chopped avocado. 
11. Serve with a side of Pico de Gallo and some additional chopped avocado.

Pico de Gallo
1. In a medium bowl, combine the tomatoes, jalapeno, onion, cilantro/parsley, garlic, lime juice, kosher salt, and white pepper. Mix to blend.
2. Cover the pico de gallo and chill for at least 15 minutes or overnight before serving. Note: Covered and chilled the pico de gallo will be good for up to 3 days.

Notes: (1) I used a combination of flat leaf parsley and cilantro in the Pico de Gallo. (2) Rotel sells a 10 ounce can of diced tomatoes and chiles. If you can't find this 10 ounce can, use a 14 ounce can (reserving 4 of the ounces for another use). (3) Use a good quality store-bought rotisserie chicken. Choose one not seasoned with herbs like rosemary. (4) Don't pack the rolled enchiladas too tightly in the pan or you won't be able to spoon them out individually when serving.

Pasta in Roasted Eggplant Tomato Sauce w/ Basil and Fresh Mozzarella

"Life is short, use more glitter." At the beginning of almost every yoga class, we are reminded to connect to a mantra, an intention so to speak, to guide our practice. More often than not, the yoga instructor shares one having meaning to them. For more than a year now my mantra has been "You are good enough". But after hearing the one shared last Sunday, the one where the 'use more glitter' was merely a euphemism for show more kindness, be more empathic, be less hubris, be more accepting, be more thoughtful, and so on and so on, I smiled. Seems like I wasn't there just to experience the satisfaction of surviving an hour of yoga in the brutally hot sun or reveling in that post yoga session euphoria. Instead, unbeknownst to me, I was really there to make a change to my mantra. From one focused less on self-validation to one centered more on self-awareness. While I may still need to remind myself from time to time that I am indeed 'good enough', everyone around me will be better served if I repeatedly say, as well as act on, the words "Life is short, use more glitter.". Trust me when I say redundancy has its' benefits.

Speaking of, there is no such thing as too much of a good thing, this Pasta in Roasted Eggplant Tomato Sauce w/ Basil and Fresh Mozzarella is one of the most crave-worthy, hearty pasta dishes I have had in awhile. From the perfectly roasted eggplant to the velvety tomato sauce to the fresh basil and mozzarella to the trecce pasta, every bite of this dish is deeply satisfying. If you love roasted eggplant, but don't necessarily want to spend hours making eggplant parmesan, you definitely want this pasta dish in your life. Pair it with a really, really good bottle of wine (because life is too short not to indulge yourself) and a simple salad and you have the makings of a memorable meal. Easy enough to make for a weeknight dinner, yet elegant and impressive enough to serve for a dinner party, this might be your new, favorite go-to pasta dish. Seriously, it's so freaking delicious.

A few weeks back I picked up a bag of some trecce pasta from Eataly. Now in retrospect, I should have bought two, maybe three bags of this pasta. It is my new favorite pasta! These short rolls of pasta look like braids of hair. And in Italian, trecce literally means braid. Made with semolina wheat flour, trecce pasta is an Italian creation. Having a slightly rough texture, it's surface is perfect for capturing and holding sauces once cooked. How have I lived without ever having this pasta before? See notes below for alternative pasta options for this dish.

Rather than look for one large eggplant weighing approximately one and a half pounds, I would highly recommend you look for the smaller, baby eggplants. I used five baby (Italian) eggplants (totaling one and a half pounds in weight) for this dish. Smaller eggplants are generally more flavorful and have a more tender flesh/skin than larger eggplants. When choosing eggplants at the market, look for ones having a smooth, shiny skin. While they are available year round, their peak season is from July through October.

Choosing the smaller, baby eggplants has yet another advantage in this pasta dish. Cutting the eggplant into one inch chunks ensures each piece has a bit of the skin on it. When roasted, the little bites of roasted eggplant are able to hold their shape rather than fall apart.

Tossed with a half cup of olive oil, a teaspoon of kosher salt, and some black pepper, the eggplant roasts in a preheated 450 degree (F) oven for 30-35 minutes. Midway through the roasting process, toss the eggplant on the baking sheet. Your eggplant is done when its' browned and tender. Three quarters of the roasted eggplant will be mixed in with the tomato sauce. While the remaining one quarter is reserved along with some additional fresh basil, grated Pecorino Romano Cheese, and olive oil to adorn the top of the pasta.

When making the Pasta in Roasted Eggplant Tomato Sauce w/ Basil and Fresh Mozzarella begin by making the tomato sauce. It can even be made earlier in the day or even the day before (and then reheated). This is a very simple, yet rich, velvety sauce. Garlic, olive oil, peeled whole canned tomatoes, some water, salt, pepper, fresh basil, and a tablespoon of unsalted butter are its' only ingredients. After simmering for approximately 45-60 minutes, the sauce thickens to the most perfect consistency. 

When the eggplant is well past the halfway roasting point, start making the pasta. Like most pastas, this one should be cooked to slightly al dente as it will continue to cook when mixed in with the tomato sauce, roasted eggplant, and fresh mozzarella. 

Freshly grated Pecorino Romano Cheese, a little more fresh basil, and a generous drizzle of olive oil are the finishing touches to this hearty pasta dish. Even though there is eight ounces of fresh mozzarella in the pasta dish, I threw on about a half dozen balls of Ciliegine, bite sized pieces of fresh mozzarella, as an additional garnish. Are you drooling yet?

In the spirit of 'life is short', eat more pasta. In spite of there not being any 'meat' in the Pasta in Roasted Eggplant Tomato Sauce w/ Basil and Fresh Mozzarella, it is a very hearty, rich, soul satisfying, impressive dish. We can thank the roasted eggplant for making this insanely delicious, vegetarian pasta dish one even 'meat' lovers will be taken in by. 

To keep things simple, serve Kahlua Affogato Sundaes for dessert. They would be the most perfect finishing touch to what will end up being an epic meal. Splurge a little by topping the sundaes with some Luxardo cherries. 

So pick up some baby eggplant, fresh basil, and fresh mozzarella this weekend. Look for some trecce pasta (or find something similar) and invite some friends and/or family over for dinner. Open up some of that great wine you have waiting for the right occasion to serve and get ready to have the most delicious evening.

Recipe
Pasta in Roasted Eggplant Tomato Sauce w/ Basil and Fresh Mozzarella
Serves 6-8

Ingredients
1 1/2 pounds of eggplant, cut into one inch cubes (See notes)
1/2 cup and 4 Tablespoons olive oil, divided
5-7 cloves of garlic, minced
1/4 teaspoon Aleppo Pepper or 1/8 teaspoon red pepper flakes
28 ounce can of whole peeled Italian tomatoes, crushed
1 cup water
1 Tablespoon unsalted butter
1/2 cup plus 1 Tablespoon fresh basil, cut into chiffonade
8 ounces fresh mozzarella, cut into 1/2 inch cubes
Kosher salt and black pepper
Freshly grated Pecorino Romano

1 pound bag of Trecce pasta (or other 
1/2 cup reserved pasta water

Additional olive oil for finishing
Optional: 7-8 balls of Ciliegine

Directions
1. In a large, heavy bottomed saucepan, heat 2 Tablespoons of olive oil over medium heat. Add the garlic and Aleppo pepper. Cook until garlic is golden and tender (approximately 3-4 minutes).
2. In a medium sized bowl, pour in the contents of the whole peeled Italian tomatoes. Squeeze the tomatoes with your hands until you break them apart into chunks. Pour one cup of water into the empty can and add to the tomatoes.
3. Pour the tomato/water mixture into the olive oil.  Reduce heat to low and simmer sauce for 45-60 minutes or until the sauce has thickened. Stir in one tablespoon of chopped basil, one tablespoon of unsalted butter, and season with kosher salt and pepper. Remove from the heat and set aside.
4. Preheat oven to 450 degrees (F).
5. Toss the eggplant with one half cup of olive oil, one teaspoon of kosher salt, and some black pepper in a medium sized bowl. Spread out onto a large, rimmed baking sheet. Roast until browned and tender (approximately 30-35 minutes). Midway through the roasting process, turn eggplant over with a spatula. Remove from oven when done.
6. Midway through the eggplant roasting process, make the pasta. Cook until al dente. Reserve 1/2 cup of the pasta water before draining the pasta in a colander.
7. Return drained pasta to the pan. Pour over the homemade tomato sauce, 3/4 of the roasted eggplant, 1/4 cup of chopped basil, the fresh mozzarella, and 2 Tablespoons of olive oil. Cook on low heat, just until the cheese begins to melt adding 1/4 cup of the reserved pasta water to loosen the sauce (approximately 1-2 minutes). If the pasta mixture is too thick, use remaining reserved pasta water to loosen it slightly. Immediately transfer to a large serving platter. (Note: I used only 1/4 cup of the reserved pasta water.)
8. Top the pasta with the remaining eggplant and 1/4 cup of fresh basil. Grate Pecorino-Romano over the top and drizzle some additional olive oil. Optional: Top with a half dozen fresh mini-mozzarella balls. 
9. Serve with a plate of some additional grated cheese and enjoy!

Notes: (1) The trecce pasta was made by an Italian company, Fratelli Minaglia, and bought at Eataly. If you can't find trecce pasta in any of the food stores you frequent, look for another short-shaped, ridged Italian pasta like fusilli, gamelli, rigatoni, or cavatappi. (2) This is already a rich, hearty dish, but you take to an even more impressive level by finishing with some burrata. Just saying. (3) The tomato sauce can be made early in the day or the day before. Reheat before mixing in the pasta.

Bread and Butter Pickles, Second Edition

If you haven't already noticed, a pattern is developing or rather I should say emerging here. Second and third iterations of previously shared recipes are interspersed with first-time ones. There is only one rule I follow when deciding whether or not to revisit pasts recipes. They must look and taste better than the original ones. More often than not, old recipes are not just tweaked, updated, or subtly nuanced. They are significantly different from their first generation cousins in technique, ingredient ratios, ingredient amounts, taste, texture, and/or presentation. Do I hold any recipes sacred? Yes. there are many I think are as close to perfect as possible. Ones I want to preserve in perpetuity, stake my cooking and baking reputation on, and put on my final meal on earth list. But there are also some much loved recipes, which if never changed, will continue to be making regular appearances at my table. They might not be throw down worthy, but they are definitely better than good. However, then there are those good enough, definitely worth making recipes, who are just holding their breath wondering if they will be replaced with a holy grail version. The good news is there aren't many in that category. The recipe for Bread and Butter Pickles shared six years ago happens to be one falling into that final category.

The Bread and Butter Pickles (Second Edition) recipe would definitely give last year's Sweet and Spicy Refrigerator Pickles recipe a run for its' money. But because these are two completely different refrigerator pickles, there is room in my life, in your life for both pickle recipes. And honestly, I wouldn't want to have to choose between them or give up one for the other. 

With pickling cucumbers now coming into season, I find it almost impossible to leave the Farmer's Market without buying some. The ones I bought this week were so beautiful. 

Like with most refrigerator pickle recipes there is generally a 24 hour wait time before they are ready to eat. Not only does overnight refrigeration gives the flavor a chance to deepen, but the pickles themselves have enough time to crisp up. A crunchy bread and butter pickles is a really good pickle. And this Bread and Butter pickle has a great crunch!

Cut your pickling cucumbers too thin and they will be close to impossible to develop that crunchy pickle texture we all love. Cutting them to a thickness of almost a 1/4" is what you should aim for as your they will shrink as they loose some of their moisture during the salting process.

To help remove some of the moisture from the pickling cucumber slices, they are tossed with some kosher salt, covered, and refrigerated for about 90 minutes. After they are drained and rinsed in a colander, they are mixed with the thinly sliced (sweet) onions.

Unlike the pickling cucumbers, you want your (sweet) onions very thinly sliced. Using a mandolin makes slicing tear-free easy. 

The brine for the pickles is made with white vinegar, apple cider vinegar, granulated sugar, light brown sugar, whole mustard seeds, celery seeds, turmeric, and a pinch of sea salt. All of the brine ingredients are mixed together in a pot and cooked until the sugars have completely melted. The brine should be really hot (not warm) when poured over the cucumber and onion slices.

All you have left to do is let the jars of bread and butter pickles cool slightly (about an hour) before covering tightly and chilling overnight in the refrigerator. That's when the magic happens!

If you have never had a homemade (refrigerator) Bread and Butter Pickle before, you are in for a treat. These have just the right amount of sweetness and a perfect crunch. Serve them as a side dish, as a condiment, on a charcuterie board, or use them in any recipe calling for bread and butter pickles. Or you can eat them out of the jar!

Summer wouldn't be summer around here without homemade pickles. Once you taste them, you may never want to eat another store-bought jar of bread and pickles again. And I definitely won't be looking to update, change, or alter this Bread and Butter Pickle (Second Edition) recipe any time soon. Or if ever. Yes, these are that good. Cucumber pickle season won't be here long. So get out there and make some pickles!

Recipe
Bread and Butter Pickles, Second Edition

Ingredients
1 1/2 pounds pickling cucumbers, cut into just shy of 1/4" inch slices
1 1/2 Tablespoons kosher salt
1 cup thinly sliced sweet onions (such as Vidalia onions)
1 cup white vinegar
1/2 cup apple cider vinegar
1 cup (200 g) granulated sugar
1/4 cup (50 g) light brown sugar, firmly packed
1 1/2 teaspoons whole mustard seeds
1/2 teaspoon celery seeds
1/8 teaspoon turmeric
Pinch of sea salt

Directions
1. Place the cucumber pickle slices in a large, shallow bowl. Sprinkle with the kosher salt. Cover and place in the refrigerator for 90 minutes.
2. Remove from the refrigerator and pour into a colander. Rinse and drain.
3. In a large, clean bowl, mix together the rinsed cucumber pickle slices and the onions. Transfer cucumber/onion mixture to a large or two medium sized jars. Set aside.
4. In a medium sized saucepan, combine the white vinegar, cider vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, turmeric, and sea salt. Bring mixture to a boil over medium heat. Whisk until the sugars have melted.
5. Pour the hot brine into a measuring cup. Then pour into the jars. Filling all the way to the top.
6. Let the jars sit at room temperature for about an hour.
7. Seal tightly with a lid and place in the refrigerator overnight (or up to 24 hours).
8. Open your Bread and Butter Pickle jar and enjoy. Pickles will remain fresh and crunchy stored properly in a sealed jar in the refrigerator.

Notes: (1) Look for medium sized (about 6 inch long) cucumber pickles. (2) A half of a large Vidalia onion had a one cup yield of thinly sliced onions. (3) I used these Weck jars. If you have vintage canning jars with lids that seal tightly use them.

Spice Cake with Maple Cream Cheese Icing

Apparently I really like Spice Cake. Love may be the more accurate explanation as to why I am now posting a third spice cake recipe! Could it be the third time is the charm? Now joining the Applesauce Spice Cake with Brown Sugar Icing and the Applesauce Spice Cake with Cinnamon Cream Cheese Icing is this Spice Cake with Maple Cream Cheese Icing. While each of the three versions of a spice cake share some common elements, they are discernibly different from one another in taste, texture, and appearance. Quite honestly, I am going to say my most favorite, quite possibly the best one of the three is this one. Saying this is akin to a mother admitting in public she has one favorite child rather than saying all of her children are her favorites. I am not a good spice cake mother. Hands down this cake is of those blue ribbon worthy, worth spoiling your dinner or your diet for, dreamiest, most destined to make anyone a spice cake lover of all spice cakes. Although there is room in the world (or on a blog) for more than one kind of spice cake, this Spice Cake with Maple Cream Cheese Icing should be the one taking up most of the oxygen. 

Why make a Spice Cake in the middle of summer? Well, why not? Think of it as a year round cake, not a seasonal or autumnal one. 

What makes this Spice Cake so 'shout it from the rooftop' fabulous? Several things actually. While all three recipes use applesauce, this one uses extra-virgin olive, honey, and whole milk instead of unsalted butter in the batter. The spiciness in the cake comes from not three but four spices (cinnamon, ginger, nutmeg, allspice) and the zest of an orange. And what taste game changers all of these ingredients are. Rather than using all-purpose flour, this spice cake is made with spelt flour, organic whole-grain spelt flour to be exact. Sometimes referred to as an ancient grain, spelt flour has more nutritional value than all-purpose flour and yields a lighter, softer texture in baked goods. Even before you taste the spice cake, your fork will detect something is different, better about it. Fork yeah!

The first piece of spice cake I ever tasted was served in the shape of a square. Which meant it was baked in either a square or rectangular pan. But I have resisted making spice cakes in square or rectangular pans, particularly 9"x 13" (or 9" x 12") or sheet pans. Mostly because I don't consider those pans to create cakes with high sexiness or swoonworthy factors. This observation (and strongly held conviction) comes from years of seeing too many cakes served right out of these pans instead being transferred to platters. Call me a bit of a cake fussyterian (and I won't be offended) but eating a cake out of a pan is kind of like serving vegetables out of the pot they were cooked in. You might do it at home with your family when food presentation takes a back seat to getting food on the table, when you are home alone and ravenous, or when bringing food in a cast iron pan to the table creates a rustic chic kind of ambiance. But you might think twice about bringing the vegetable pot to the table for intimate gatherings, dinner parties, or holiday meals. If you don't believe me, try serving something in a pot/pan or in a pretty bowl. Then do a taste test with your family and friends. I am fairly certain what they see with their eyes will influence their flavor and taste experience. 

One of the many things I love about this Spice Cake is how it's made. Two bowls, a whisk, and a spatula are all you need to make the cake batter. No standing mixers with specific attachments, no handheld mixers. Just good old-fashioned arm strength. 

You won't need to pull out your mixer until you make the Maple Cream Cheese Icing. Sifting the confectionary sugar along with having room temperature butter and cream cheese are key to creating the creamiest, dreamiest icing. The recipe below reflects a double batch of icing. You might have a little icing left over, but in order to get the most perfect cake to icing ratio you want to top the spice cake with a generous amount of this maple cream cheese icing.

Whatever you do, don't let the ingredient list or the finished look of this Spice Cake deter you from making it. Spelt flour is readily available in most grocery stores (see notes below). And you don't need a pastry bag and tips to ice the cake. Simply make beautiful icing swirls using an offset spatula. Just promise me you will remove it from the baking pan when you serve it.

This is a great cake when serving a crowd. You can make the cake early in the day or the day before (cover with plastic wrap and store in the refrigerator if made the day before) and ice it a couple of hours before you serve it. Because the icing is made with cream cheese and butter, I would recommend storing the finished cake in the refrigerator. Personally I like the taste of a chilled cake, but if you don't, take it out of the refrigerator about 30 minutes before its' served.

If there was ever a cake tasting better on the second day versus the first day, this Spice Cake with Maple Cream Cheese Icing would qualify. By the second day the flavors have a chance to fully develop and deepen. (Note: So making the cake only the day before you plan to serve it is a really good idea.)

I would be remiss if I didn't give you other options for finishing this cake. Even though I am partial to this Maple Cream Cheese Icing, one of my fellow foodblogging friends suggested serving it the way her grandmother did. With some freshly whipped cream and sliced peaches. For the simplest of presentations dust it with confectionary sugar. An even richer presentation would be to serve it warm (lightly reheated in the microwave) with a luscious caramel sauce. Or serve it on a bed of lightly melted vanilla ice cream (a semi-homemade creme anglaise). Whatever you decide, I only hope you make THIS spice cake. Aka the one yet to be designated as the best spice cake on the planet. And yes, just in case you were wondering. The third time was definitely the charm!

Recipe
Spice Cake with Maple Cream Cheese Icing (inspired by the Cinnamon Spice Cake recipe from "Simple Cake" by Odette Williams)

Ingredients
Spice Cake
2 1/4 cups (270 g) organic whole-grain spelt flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
 3 large eggs, room temperature
1/2 cup mild flavored extra-virgin olive oil
1 teaspoon good quality vanilla
1 cup (240g) unsweetened applesauce
1/4 cup (85) mild flavored honey
1/2 cup whole milk
Zest from one orange
1 cup (190 g) lightly packed light brown sugar

Maple Cream Cheese Icing
4 cups (460 g) confectionary sugar, sifted
1 cup (2 sticks, 230 g) unsalted butter, room temperature
16 ounces cream cheese, at room temperature
2 teaspoons good quality vanilla
2 Tablespoons Grade A maple syrup
1/2 teaspoon kosher salt

Directions
Spice Cake
1. Preheat oven to 350 degrees (F). Line a 9" x 12" or 9" x 13" cake pan with parchment paper. Lightly butter the sides of the pan and bottom of the parchment paper. Set aside.
2. In a large bowl, sift together the spelt flour, baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
3. In another large bowl or measuring cup, whisk together the eggs, olive oil, vanilla, applesauce, honey, milk, light brown sugar, and orange zest until smooth.
4. Pour the wet ingredients into the dry ingredients. Whisk until the batter is smooth.
5. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean or the cake bounces bake when light pressed.
6. Allow cake to cool in the pan for 10 minutes. Then transfer to a cooling rack. Let cake cool completely before transferring to a platter and icing.

Maple Cream Cheese Icing
1. In a large bowl, beat the confectionary sugar, butter, cream cheese, vanilla, maple syrup, and kosher salt using handheld beaters until the icing is smooth and creamy.
2. Transfer icing to pastry bags fitted with selected pastry tips. Note: If using pastry tips, spread a thin layer of the icing the cake before piping on the additional icing.
3. Alternately, spread the icing on the cake using an offset spatula. Note: There will be some extra icing. Reserve for another use.
4. Serve immediately or store the cake in the refrigerator until ready to serve.

Notes: (1) I used an Organic Spelt Flour made by Arrowhead Mills. I found it at Whole Foods. (2) The cake can also be made in a 10" round cake pan. Baking time will be 40-45 minutes. (3) The cake itself can be made the day before. Store covered in the refrigerator overnight. Ice the cake either immediately or several hours before serving. Keep any leftover cake lightly covered in the refrigerator.