Old-Fashioned Banana Walnut Cake with Cream Cheese Icing

The wait is almost over. With the astronomical first day of spring arriving in less than 24 hours and the new (and sadly last) season of "Game of Thrones" beginning in 26 days, I can hardly contain my excitement. Seriously, I am borderline giddy. Oh, the things bringing me joy these days. However, creating a pile of clothes to be donated to Goodwill is not one of them. Deciding what to keep and what to save are turning into much too labored, stressful decisions. Clearly I have issues letting go of things, particularly clothes. Watching a segment this week on what's in fashion for the upcoming season didn't help my efforts are trying to get rid of things not worn in a very long time. The six month rule is one I have never given any credence to. Hearing polka dots are supposedly making a comeback gave all of my polka dot tops and skirts a temporary reprieve. At least for now they will remain in the closet. I seem to easily find any excuse to hang on to things. Although for the first time i a very long time, I have started to make progress. It all starts with small steps, right?

After a few days of angst, I was badly in need of some baking therapy. In spite of having already shared a Banana Cake with White Chocolate Cream Cheese Icing recipe on the blog several years ago, I desperately wanted to make a new banana cake. One using more readily available ingredients, one easily made in a 9 inch round cake pan, and one fitting more into the everyday versus celebratory cake category. And this Old-Fashioned Banana Walnut Cake with Cream Cheese Icing fit the bill perfectly. 

This is a simple cake. Or at least it is supposed to be a simple one. I had every intention of just slathering the cream cheese icing over the top of the cake, maybe creating some beautiful swirls, maybe topping it with some sprinkles. But then I put the icing in a pastry bag and, well, the finished cake didn't end up looking 'little black dress' simple. This would be the adding a string of pearls version. What I am trying to say is don't let the piped cream cheese icing dissuade you from making this Old-Fashioned Banana Walnut Cake. This is one of those cakes worthy of being a staple in your cake baking repertoire. 

Made with vegetable oil and sour cream instead of butter, the banana walnut cake batter comes together easily in a standing mixer fitted with a paddle attachment. And although there are no unusual ingredients, the cake calls for the use of extra-large sized instead of large eggs. The addition of coarsely chopped toasted walnuts adds both flavor and texture to the banana walnut cake. If for some reason you aren't a big fan of walnuts, leave them out. Just still make this cake.

Without any spices in the batter to detract from the cake's flavor, the banana flavor shines through. 

I prefer baking my cakes in springform rather than cake pans as they make cake removable so much easier. However, if you don't have one, use a regular cake pan. There shouldn't be anything preventing you from making this incredibly delicious, moist banana walnut cake.

The cake is so good all on its' own, but when iced liberally with the dreamiest, creamiest, most insanely delicious cream cheese icing, it becomes irresistible. When making cream cheese icing, always sift your confectionary sugar to ensure you have the most luscious, lump free icing possible. Room temperature butter and cream cheese help to contribute to the icing's luscious, creamy texture. I generally take the butter and cream cheese (along with the extra-large eggs) out the night before I plan on baking. 

The recipe for the icing below will give a little more than you need. However, if you ice the sides of the cake, you will have less icing left over. If you simply want to spread a generous layer of icing over the top of the cake using only a knife or offset spatula, cut the recipe below in half.

Once the banana walnut cake is iced, store in the refrigerator. Serve the cake chilled (my favorite way to eat it) or somewhat near room temperature (bring thet out of the refrigerator at least 45 minutes before serving). 

This Old-Fashioned Banana Walnut Cake with Cream Cheese Icing would be perfect as a dessert, as an afternoon or late-night snack, and for even breakfast. Anything with fruit in it is definitely eligible for consumption at breakfast, well at least in my world it is. If you need to bring a dessert to a friend or family gathering or you simply want to reward yourself for confronting one of your fears (cleaning out your closet qualifies), make this cake. Everyone who takes a bite of this delicious, moist, highly flavorful cake will instantly feel good. 

The cake can be made early in the day (or even the night before). Ice it before you are ready to serve or deliver it. A slice of Old-Fashioned Banana Walnut Cake with Cream Cheese Icing is bound to make any day instantly better. Seriously, this cake is soooooooo good.

Recipe
Old-Fashioned Banana Walnut Cake with Cream Cheese Icing (inspired by a recipe from Ina Garten in her cookbook "How Easy is That?)
Serves 8-12, depending on how you slice it

Ingredients
Cake
3 large or 4 medium sized very ripe bananas (approximately 1 1/2 cups (310 g) mashed bananas)
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) light brown sugar, firmly packed
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1/2 cup sour cream
1 teaspoon good quality vanilla
2 cups (256 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup walnuts, roasted and coarsely chopped

Cream Cheese Icing
16 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature (or combination of unsalted butter and margarine)
5 1/2 to 6 cups confectionary sugar, sifted
2 teaspoons vanilla
Generous pinch of sea salt

Directions
Cake
1. Preheat oven to 350 degrees (F). Line a 9" baking pan with parchment paper. Butter and flour pan. Set aside. Note: Recommend using a springform pan.
2. In the bowl of a standing mixer fitted with a paddle attachment, mix together the mashed bananas, granulated sugar and brown sugar on low speed until blended.
3. Add the oil, eggs, sour cream, and vanilla. Mixing on medium-low speed, mix until batter is smooth (although you will still see some pieces of banana).
4. In a medium sized bowl, combine the flour, baking soda and salt. Whisk until all ingredients are combined.
5. With mixer on low, add in the flour mixture. Mix just until the flour has been incorporated.
6. Remove bowl from the mixer and add walnuts. Fold in with a spatula.
7. Pour batter into the prepared pan. 
8. Bake in the center of the oven for 45-50 minutes (rotating cake at the midway point) or until a toothpick inserted in the center of the cake comes out clean.
9. Allow cake to cool in pan for 15 minutes. Unmold and turn out onto a cooling rack. Allow to cool completely. Note: If not icing the cake until the next day, keep the cooled cake in the pan, cover tightly with plastic wrap or aluminum foil, and chill in the refrigerator.

Cream Cheese Icing and Assembly
1. In the bowl of a standing mixer fitted with a whisk or paddle attachment, beat butter just until it starts to get creamy (less than 1 minute). Add in the cream cheese and beat until smooth and creamy.
2. Add in vanilla, sifted confectionary sugar, and sea salt. Beat on medium-high speed until light, fluffy, and creamy.
3. Invert cake onto a serving plater or cake stand (you want a flat surface on top).
4. Ice the the banana cake as simply or as fancy as you heart desires.
5. Serve immediately or store loosely covered in the refrigerator until ready to serve. 

Notes: (1) The cake can be made the night before. Keep cake in the baking pan, cover tightly with foil and store in the refrigerator. (2) The recipe for the icing can be cut in half if you only want to a simple slathered layer finish. (3) To toast walnuts, spread nuts on a baking sheet. Place in a preheated 350 degree (F) oven for 10-12 minutes. Remove from the oven and transfer to a cutting board to cool before coarsely chopping.

Roasted Broccolini with Grated Parmigiano-Reggiano

Walking through the produce aisle at the grocery store earlier this week, I asked one of the produce clerks if he had any broccolini. He looked at me and said "I thought I was the only one who ate it." At first I wasn't certain if that meant there was an abundance of it in stock or if what was there had seen better days. I was wrong on both counts. There weren't many broccolini bundles to choose from, but all of them looked as if they had been freshly harvested. After putting the broccolini in my cart, he asked me how I cooked it. When I told him I tossed it with some olive oil, lightly salted it, then roasted it at a high temperature for about fifteen minutes, he said 'I have never heard of such a thing and I have been eating broccolini all my life.' Giggling I told him he may never eat broccolini any other way after he tries roasting it. Unless I see him again on my daily treks to the grocery store, I may never know if he gave up sautéing broccolini in favor of roasting it. Although it might be hard for anyone to take a post-yoga class disheveled person seriously. However, maybe I can persuade you to roast your broccolini! Unless I first have to convince you to start eating this incredibly flavorful, sweet, tender, packed with vitamins vegetable.

I have a confession to make. Up until recently broccolini was not in my life. No even in my radar. I am now obsessed with it.

If anyone were to ask me two weeks ago to tell them differences between broccoli, broccolini, broccoli rabe, and Chinese broccoli, I wouldn't have been able to. I wouldn't have even been to explain how broccolini is really a cross between broccoli and Chinese broccoli. While I can tell you all of those things now, no one has described these good for you green vegetables better than the kitchn, a web-based food magazine, in their article "What's the difference between broccoli, broccolini, broccoli rabe, and Chinese broccoli?".

Every part of broccolini is edible. The stalks, the florets, the leaves! While it can be grilled, sautéed, steamed, and roasted, I am now partial, maybe evenly myopically biased, to roasting it. Even though you can eat every part of the broccolini, just wait until you taste the its' crispy, slightly-charred, roasted leaves and florets! Is it possible to be deeply, madly in love with roasted broccolini? How weird would be to say yes? Okay, maybe sort of weird.

Lightly tossed in olive oil, then lightly salted, the broccolini roasts in a preheated 450 degree (F) oven for approximately 15 minutes. The high heat and short cooking time not only perfectly crisps up the leaves and florets, it deepens the broccolini's flavor. Roasting it directly on the baking sheet may give you one more pan to clean up, but it prevents it from 'steaming' in the oven if you line your baking sheet with parchment paper.

After removing the broccolini from the oven, gently squeeze a half of a lemon over the top of it (you can omit this if you are not a big lemon fan) and season with a little more kosher salt and black pepper. Transfer to a serving platter and generously grate some Parmigiano-Reggiano cheese over it. Garnish with some lemon wedges and it is ready to serve. 

Lately I have been serving the Roasted Broccolini with some roasted salmon, but it also be a great side dish to a roasted/grilled chicken or turkey or some grilled steaks. One bite of this Roasted Broccolini with Grated Parmigiano-Reggiano and you too will become completely obsessed with it.

Recipe
Roasted Broccolini with Grated Parmigiano-Reggiano
Serves 4 to 6

Ingredients
1 1/4 to 1 3/4 pounds broccolini, untrimmed
2-3 Tablespoons olive oil
Kosher Salt and black pepper
Freshly grated Parmigiano-Reggiano Cheese
1 large lemon

Directions
1. Preheat oven to 450 degrees (F).
2. Spread the broccolini on a large baking tray. Drizzle with olive oil. Using your hands, toss the broccolini in the oil to coat.
3. Lightly sprinkle with kosher salt.
4. Roast for 15 minutes, rotating the tray midway through the baking process.
5. Remove baking sheet from oven. Lightly squeeze a half of a lemon over the broccolini.
6. Transfer the broccolini to a serving platter. Season with additional salt and pepper. Generously sprinkle with freshly grated Parmigiano-Reggiano cheese.
7. Garnish with lemon wedges and serve immediately.

Notes: (1) Some like to sprinkle red pepper flakes instead of black pepper on their roasted broccolini. (2) When roasting the broccolini, place baking pan in the oven on a center rack. (3) If you have any leftover, wrap and chill in the refrigerator. Chop up and use in an omelet or toss with some pasta.

Alfajores (Dulce De Leche filled sandwich cookies)

Other than feeling like it was the middle of the night as I left the house to get to a 6 AM yoga sculpt class this week, the spring forward time change hasn't left me feeling physically or emotionally out of sorts. Instead I have felt slightly more energized this week. Whether I will experience a delayed reaction to the time change adjustment remains to be seen. Considering my ambitious baking schedule this week, I am keeping my fingers crossed I won't be hitting the proverbial 'wall' by the end of the week. In addition to all of the cookie baking planned, a couple of loaves of my favorite Irish Soda Bread need to be baked up. Because St. Patrick's Day wouldn't be same without it! 

I may have discovered yet another new favorite cookie. Alfajores (pronounced AL-fa-HO-res) are wondrous bites of irresistible deliciousness. These elegant, melt in your mouth cookies are made with two buttery shortbread-like cookies sandwiched around a luscious mound of dulce de leche. If you have never had them before, they may be one of the best cookies you had never heard of before. For those of you who have been indulging in alfajores for years, consider yourself lucky! Popular in Spain, Argentina, and throughout Latin American, alfajores are claimed to have Middle Eastern origins. It's claimed the Moors are responsible for bringing alfajores to Spain when they invaded the country centuries ago. These heavenly cookies ultimately made their way to South American by Spanish immigrants. As with most cookie recipes spanning centuries and cultures, there are a number of the variations to them. Some alfajores are filled with jam, some rolled in coconut, some dusted with sifted confectionary sugar, and some dipped either dark or white chocolate. However, by far the most popular filling is a thick, rich, ambrosial dulce de leche. It's no wonder why afajores are considered to be an irresistible confection.

In addition to the variations of fillings, there are a number of recipes for the cookies themselves. In addition to flour, salt, granulated sugar, butter, and egg yolks, cornstarch, baking powder, and baking soda are the most common ingredients. However, my version of alfajores uses confectionary sugar instead of granulated sugar and completely omits using cornstarch, baking powder, and baking soda. The result is a crispy, tender, buttery, melt-in-your-mouth shortbread-like cookie.

The dough for the cookies comes together easily using a standing mixer fitted with a paddle attachment. While the texture of dough appears as if it could be rolled out immediately, allow the dough to rest in the refrigerator for 30 to 60 minutes. Then on a lightly floured surface, roll out the dough to a thickness ranging from 1/6" to 1/4". Note: If you roll the dough out to 1/4", your yield of cookies will be reduced and your baking time might increase ever so slightly.

After cutting the dough in either round or fluted rounds (recommend using a 2" cookie or biscuit cutter), the cookies are baked on parchment paper lined baking sheets in a preheated 350 degree (F) oven for 12-13 minutes or until the bottoms are lightly golden. The cookies will (and should) hold their shape during the baking process allowing you to bake approximately 20 cookies at a time (leaving about an inch between them).

As soon as the cookies cool completely, you are ready to top them with the dulce de leche. If at all possible, use a pastry bag fitted with a medium-sized round pastry tip instead of spoon (or small knife) when placing dollops of the dulce de leche on the bottom (lightly browned side) of one of the cookies. Top with another cookie and very gently press the cookie sandwich together. 

How much dulce de leche you fill the cookies with is simply a matter of taste preference. You might choose to have a thicker layer of dulce de leche than what you see here.

Serve a platter of the alfajores with some freshly brewed hot coffee or a tall glass of iced coffee any time of the day. They are bound to quickly disappear. And, if by chance the time change has left you a little sluggish this week, these cookies might be what re-energizes you.

Recipe
Alfajores (Dulce De Leche filled sandwich cookies)
Makes approximately 32-34 (2" sized) cookie sandwiches
Recipe updated: February 2020

Ingredients
1 cup plus 2 Tablespoons (255g) unsalted butter, room temperature
1 1/4 cups (156 g) confectionary sugar
1 large egg yolk, room temperature
2 teaspoons good quality vanilla
1 teaspoon kosher salt
2 3/4 cups (358 g) unbleached all-purpose flour
13.4 ounce can of Dulce de Leche (or a similar sized jar of Salted Maple Caramel, see note below)
Optional: Additional confectionary sugar for sifting over the finished cookies

Directions
1. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for 10-15 seconds. Scrape sides of the bowl.
2. Add in confectionary sugar and beat until light and fluffy (approximately 2 minutes).
3. Mix in egg yolk and vanilla. Beat only until incorporated.
4. Add in flour and salt. Mix until dough comes together and begins to form a ball.
5. Scrape dough onto a large sheet of plastic wrap. Flatten and shape into a 6" x 8" rectangle. Wrap tightly and refrigerate for 30 minutes to 1 hour. Updated note: If the dough is easy to work with right away, skip the chilling process and roll out. The dough can sometimes have a crumbly texture. Knead a large ball of dough until smooth (about 1 minute) before rolling out.
6. Preheat oven to 350 degree (F). Line two baking sheets with parchment paper and set aside.
7. Remove the dough from the refrigerator. Cut in half. Return one half back to the refrigerator.
8. Lightly flour a surface. Roll out the piece of dough to a thickness of approximately 1/6". Note: You could also roll the dough out to a thickness of 1/4".
9. Using a 2" round cookie cutter, cut out circles and place cookie rounds on a prepared baking sheet. Form scrapes of dough back into a ball to roll out to continue cutting out circles. If your dough is soft, chill your cookies in the refrigerator while you are rolling out the other half of the dough. 
10. Rotating the pan midway through the baking process, bake the cookies for 12-13 minutes or until they are very lightly browned on the edges. Immediately transfer cookies to a cooling rack. Bake second tray of cookies, again transferring the baked cookies to a cooling rack. Allow the cookies to cool completely.
11. Spoon Dulce de Leche (or Salted Maple Caramel) in a pastry bag fitted with a medium sized, round, plain tip. 
12. On the bottom or baked side of the cookie, pipe about a half-dollar sized amount of filling, leaving a slight border along the edge. Top cookie (top side up) to create a sandwich cookie. Lightly press and twist the cookies together.
13. Serve immediately or store in a tightly sealed container for 3-5 days. Note: Store cookies laying flat. Do not store cookies standing up.

Notes: (1) I used American Spoon's Salted Maple Caramel (9.5 ounce jar) the first time I made these cookies. However, I prefer using Dulce de Leche. You should be able to find Dulce de Leche in some grocery stores, in most Spanish grocery stores, or online. Dulce de Leche has a much thicker consistency than the caramel I used. (2) When placing cookies on the baking sheet, leave only one inch of space between them as they hold their shape and do not spread. (3) The more traditional Alfajores are finished with a dusting of confectionary sugar. (4) As an optional finish, lightly dust each cookie with some sifted confectionary sugar.

Peanut Butter Thumbprints with Strawberry Preserves

To eat or not to eat? That is the question I usually ask myself before any run. The answer is almost always the same. Wait. What should I eat afterwards? Well, that's the burning question my ravenous self asks immediately following a run. A couple of summers ago, one of my friends turned us all on to frozen graham cracker strawberry sandwiches. And for awhile those crazy good bites of deliciousness were our post-run form of sustenance. For me they were also a tangible reward. But then we went through the 'having protein is what our bodies really need' phase. While having protein is probably the wiser option, I still miss having one of those graham cracker strawberry jelly sandwiches after a run.

The moment I decided to make these Peanut Butter Thumbprints with Strawberry Preserves my 'can rationalize most anything' mind went into overdrive. If nuts and peanut butter are sources of protein, could these cookies could become the new semi-guilt free post-run treat? Yes, in my world they could be. Then I thought. Could keeping a bag of them chilled the refrigerator be my new source of inspiration to run on a daily basis? Yes, I believe they could! 

Actually, I think these Peanut Butter Thumbprints with Strawberry Preserves could inspire you to do anything your big heart desires. 

If you love peanut butter cookies, you will absolutely love these peanut butter cookies! Crunchy, soft, sweet, salty, they have almost everything you want in a cookie. What makes them a little different and a bit extra special is their beer nut coating! Yes, those sweet and salty beer nuts are what you roll the dough in! If, for some reason you can't find them in the nut aisle or adult beverages sections of the grocery store, most liquor stores sell them. However, if they are not to be found where you live, use honey roasted peanuts! In other words, there shouldn't be anything stopping you from making these cookies!

The dough comes together easily in a standing mixer fitted with a paddle attachment. Formed into a 6" x 8" rectangle and wrapped tightly with plastic wrap, the dough needs to chill in the refrigerator for at least 2 hours. 

After cutting the dough into five equally sized strips, they are each rolled out on a flat surface in order to round their edges. When rolling out the strips of dough, try keeping them to their 8" length so you can get eight evenly sized cookies. The logs of dough are rolled in the finely chopped nuts, then cut into eight pieces. One of the cut sides of the cookies are lightly dipped in the nuts again before they are placed on a parchment paper lined baking sheet. Using your thumb or index finger, make a deep imprint into each cookie then fill with the strawberry preserves (or jam). I used slightly less than a teaspoon of the preserves in each cookie. The ratio of nuts to peanut butter to strawberry preserves is perfect. Note: Don't overfill the cookies with jam or it will spill out during the baking process.

They are baked in preheated 350 degree (F) oven for almost 16 minutes. At the eight minute mark, rotate the baking sheet in the oven and lightly tap the tray to help to slightly deflate the cookies. Set your timer for 6 minutes and begin checking the cookies for doneness. My baking time ended up being closer to the 16 minute mark. The cookies will be lightly golden on the bottom but still a little soft when you take them out of the oven. They will continue to bake and crisp up as they cool on the baking sheet.

After the cookies had cooled, I packaged up all but a dozen of them. Several hours later, the plate of unwrapped cookies was gone. Not a single crumb left. There is a cookie monster living in my house. While you might not eat twelve of these Peanut Butter Thumbprints with Strawberry Preserves in one sitting, you will definitely want more than one. Especially after a run. Paired with some protein of course.

Recipe
Peanut Butter Thumbprints with Strawberry Preserves (inspired by Mindy Segal's Peanut Butter Thumbprints with Strawberry Lambic Jam recipe from her cookbook "Cookie Love")
Makes 40 cookies

Ingredients
8 Tablespoons (1/2 cup) unsalted butter, room temperature
1/3 cup (67 g) granulated sugar
1/3 cup (67 g) light brown sugar (firmly pack brown sugar if using a measuring cup)
3/4 cup (205 g) creamy peanut butter (recommend JIF peanut butter)
1 extra-large egg, room temperature
1 teaspoon vanilla
1 1/4 cups (163 g) unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon flaky sea salt

1 cup (approximately 5 ounces) Beer Nuts or honey roasted peanuts, pulsed into a fine crumb
1 cup good quality Strawberry Preserves or Strawberry Jam

Directions
1. Combine the flour, baking powder, baking soda, and salts in a medium sized bowl. Whisk to combine and set aside.
2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for 10-15 seconds.
3. Add in the granulated sugar and brown sugar, beating until mixture is light and fluffy (approximately 4 minutes).
4. Crack egg into a small bowl. Add vanilla and lightly whisk.
5. Add egg mixture to the butter mixture, beating for 10-15 seconds. Note: Batter may look a bit like cottage cheese, but not to worry.
6. Scrape the sides of the bowl and add in the peanut butter. Mix on medium speed for 20-30 seconds or until blended.
7. Add in the dry ingredients. Mix on low speed until the dough comes together but looks a bit shaggy (approximately 30 seconds). Scrape the sides of the bowl and mix for another 10-15 seconds.
8. Turn dough out onto a piece of parchment paper. Bring dough together by hand. Pat into a 6"x 8" rectangle. Wrap dough tightly with plastic wrap and chill for at least 2 hours or overnight.
9. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper. 
10. Cut the dough lengthwise into 5 long strips. Rolls the strips back and forth to round out the edges.
11. Sprinkle the ground nuts onto a baking pan or piece of parchment paper.
12. Roll each log in the nut mixture. 
13. Cut each log into 8 pieces. Roll each piece again in the nut mixture and dip one of the cut sides of each on into the nut mixture.
14. Place the nut crusted cut side up on the parchment paper. 
15. With the tip of your thumb or index make a deep indentation into the center of each cookie. Spoon some of the preserves (or jam) into the center of each thumbprint (you will use less than a teaspoon of the preserves/jam). Arrange approximately 20 cookies per baking sheet. Note: Keep remaining dough in the refrigerator while the first batch of cookies is baking.
16. Bake cookies, one pan at a time, for approximately 14-16 minutes or until the cookies have set around the edges and bottoms are light brown (cookies will still be soft). Gently tap the cookie sheet down on a flat surface and rotate the baking sheet after the cookies have been in the oven for 8 minutes. Allow the cookies to cool completely on the baking pan.
17. Serve immediately or store in an airtight container. Cookies will stay fresh for up to 3 days at room temperature or up to a week if kept chilled in the refrigerator.

Notes: (1) Beer nuts can be found in some grocery stores, but you are more than likely to find them in liquor stores. If you can't find them, use Honey Roasted Peanuts instead. (2) This recipe calls for the use an extra-large egg and two kinds of salt (kosher and flaky sea).

Applesauce Spice Cake with Brown Sugar Icing

Once or twice a week, you will find me either searching online or browsing in the bookstore looking for the newest book releases. When it comes to choosing books, I am one of those frequently drawn to a book simply based on its' cover. This is especially true when I am unfamiliar with the author. More often than not the old adage "don't just a book by its' cover" turns out not always to be the case. At least when it comes to books, that is. Have you read the book "Where the Crawdads Sing" by Deila Owens yet? If you have, did you not want this book to end? But if you haven't, you really, really should. It's not just a captivating, touching, part coming of age, part love story, incredibly well-written book. Without giving anything away, it's also a book where the themes are so compelling you might this book will stay in your head for days, maybe even longer. 

This is one of those books you want your friends to read. Not just because of the author's ability to take into the Outer Banks of North Carolina in the 1950s, but because you want to invite all of them over so you serve this simple Applesauce Spice Cake with Brown Sugar Icing. Over cups of coffee, you can all savor the cake and talk about this book. If there were ever a cake to sit and leisurely enjoy, it would be this deceiving simple in appearance one. Deeply spiced, moist, studded with currants and pecans, this cake on its' own is incredibly delicious. Topped with a brown sugar icing, reminiscent of a creamy praline, it's one best enjoyed by sitting back and slowly devouring every morsel.

Inspired by the Applesauce Spice Cake recipe shared by Lee Bailey in his cookbook "Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More", my version is studded with currants instead of raisins along with toasted pecans. In addition having a cake batter flavored with cinnamon and nutmeg, this one also uses the warm sweet-spicy cardamom to deepen the cake's spiciness. Some kosher salt was added both to the cake batter and icing to help all if the flavors pop. Baking the cake in a bundt versus tube pan transforms this simple country cake into one having an understated elegance to it. 

Because the flavors deepen as the cake rests, it's best to bake (but not ice) it the day before you plan on serving it. Tightly wrapped, the cake remains moist and fresh for days. But I promise you won't be able to resist it any longer than the day after it's baked.

Even if using a non-stick bundt pan, it's important you give the pan a generous spray of vegetable oil and dust with flour to help ensure your cake unmolds perfectly. In a 10 inch bundt pan, my Applesauce Spice Cake baked in a 325 degrees (F) oven for somewhere between 80-90 minutes. If using a larger bundt pan, your baking time may be slightly less. To ensure the cake isn't over baked, start testing for doneness at the 60 minute mark.

I don't know about you but I always hold my breath when unmolding a bundt pan cake. It only took one umolding disaster to make me extra careful in both the pan preparation and unmolding process. The general rule of thumb is to let your cake cool in the pan for 10 minutes. After slightly loosen the sides, it is ready to be unmolded onto a cake plate or platter.

Allow the cake to cool completely or better yet bake the day before before pouring on the luscious Brown Sugar Icing. This is an icing that sets up really quickly after it's made, so be ready to pour it over the cake as soon as it's done. Unlike a confectionary sugar icing, this one slightly hardens as it sets. The combination of flavors in the moist, spicy cake and sweet praline-like icing is absolutely heavenly. 

I was as smitten with this Applesauce Spice Cake with Brown Sugar Icing as I was with the book "Where the Crawdads Sing". While it may be a cake you described as unassuming at first glance, it's the one you want to bring to a gathering, a picnic, a bookclub, a potluck, a staff meeting, a barbecue or to have on hand when you have guests visiting for the weekend. Yet it's also one of those cakes you want to slice up to bring to the auto repair shop in order to thank them for filling all of your tires with air at no charge. In other words, there are so many reasons why you need both good books and this Applesauce Spice Cake with Brown Sugar Icing in your life.

Recipe
Applesauce Spice Cake with Brown Sugar Icing (several adaptations to the Applesauce-Spice Cake recipe in Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More cookbook)
Serves 12 or more, depending on how you slice it

Ingredients
Cake
1 cup unsalted butter, room temperature
2 cups (200 g) granulated or caster sugar
2 cups (520 g) good quality no sugar added or unsweetened applesauce 
3 cups (396 g) all-purpose unbleached flour, divided
1 cup (116 g) pecans, toasted and coarsely chopped
1 cup (130 g) currants (or raisins)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom (or mace)
1/2 teaspoon kosher salt
2 teaspoons good quality vanilla

Icing
1 pound (2 cups firmly packed) dark brown sugar 
6 Tablespoons heavy whipping cream
4 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla
1 cup confectionary sugar, sifted

Directions
Cake
1. Preheat oven to 325 degrees (F). Grease or spray and flour a 10 cup bundt pan. Set aside. (See notes below.)
2. Remove 1/4 cup of flour from the 3 cups and place in a medium sized bowl. Mix the 1/4 cup of flour with the toasted, chopped pecans and currents until all are coated. Set aside.
3. Add the cinnamon, nutmeg, cardamom, salt, and baking soda to the remaining 2 3/4 cups flour. Sift into a large bowl and set aside.
4. In a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes or until creamy.
5. Add in sugar and beat for 3-5 minutes until light and fluffy.
6. On low speed, mix in the applesauce. The mixture will have a slightly curdled look to it. Not to worry, this is how it should look.
7. On low speed mix in the flour just until blended.
8. Using a spatula, fold in the vanilla and currant/pecan mixture.
9. Scrape the batter into the prepared pan. Place pan on a baking sheet. Bake for 80-90 minutes or until top is golden brown and a cake tester inserted in the deepest part of the cake comes out clean. Note: Rotate the baking sheet midway through the baking process.
10. Allow the cake to cool in pan for 10 minutes before inverting onto a platter or cake plate. Allow to cool completely before icing.

Icing and Assembly
1. In a medium sized heavy saucepan, add in the brown sugar, butter, whipping cream and salt.
2. Over medium-low heat, bring mixture just barely to a boil.
3. Immediately remove from heat and stir in vanilla, followed by the sifted confectionary sugar.
4. Pour icing over the top of cake, letting it run down the sides. Note: The icing sets up rather quickly, so pour it over the cake immediately being careful not to spread it with a spatula.
5. Serve and savor. Note: The cake remains moist and fresh for several days. The flavor of the cake actually improves on the second day.
6. Store cake in an airtight container or cover with plastic wrap (after the icing has set).

Notes: (1) I used an organic, no sugar added Honeycrisp Applesauce. A 24 ounce jar of applesauce yielded slightly more than two cups. (2) To toast the pecans, preheat oven to 325 degrees (F). Spread pecan out on a baking sheet. Bake for 8-10 minutes. Allow to cool before chopping. (3) I used the Gold Medal Unbleached All-Purpose Flour, however, you could use a bleached flour in this recipe. (4) I used Nordic Ware's Heritage (10 cup) bundt pan. If you use a 12 cup bundt pan, your baking time may be slightly less. (5) As another finishing option, consider using a confectionary sugar glaze. But not until you have first made it with the brown sugar icing.

Roasted Beet Salad with Champagne Vinaigrette

"The promise of spring's arrival is enough to get anyone through the bitter winter." In less than a week, the clocks will spring forward for a significant portion of the country. If we put our faith in the groundhog's prediction this year, winter will soon be a distant memory. And for the record, spring is technically scheduled to arrive in less than three weeks. It cannot get here soon enough. The spring training running season started this past weekend although the path we generally run on is a bit on the mushy side and peppered with ice patches. Making it feel as if we are running on an obstacle course. Fortunately we can always run on the streets. Considering we live in what many call the midwest 'the flatlands', we have our fair share of long, steady inclines. And for some strange reason it always seems to feel as we running only inclines, never on declines. More than likely will be running through rain, snow, and ultimately hot humid days over the course of the next twelve weeks. If I told you there actually quite a bit of fun and joy to be found running in the spring, would you believe me?

However, would you be more likely to believe me if I told a Roasted Beet Salad with Champagne Vinaigrette may be one of the most beautiful and delicious salads you will ever eat? 

Roasted beets served on a baby arugula and baby spinach lightly dressed in a champagne vinaigrette and topped with a generous sprinkling of toasted walnuts and chunks of creamy cheese is the kind of salad a salad lover's dreams are made of.

Roasting beets at a high temperature (400 degrees F) not only tenderizes them, but gives them a subtle kind of sweetness. To achieve the best results, lightly coat each cleaned and trimmed beat with a small amount of olive oil before tightly wrapping each one individually in aluminum foil. Depending on the size of the beets, baking time will range from 50-70 minutes. To test for doneness, insert a sharp knife in the center of the beet. If the knife easily slides through, your beets are done.

After first removing your roasted beets from the oven, unwrap them and place on a platter lined with parchment paper. Allow the beets to cool completely to room temperature or wait at least 10-15 minutes before peeling their skins. Beets can be roasted in the morning if you aren't making the salad until later in the day. However, wait until you are ready to assemble the salad before peeling them. To prevent staining your cutting board, also line it with parchment paper. 

You can cut your beets into wedges (my favorite), thick slices, or half-inch cubes. 

The greens used in this salad were a combination of baby arugula and baby spinach. However, feel free to make it using only baby arugula or baby spinach. Right before serving, very lightly toss your greens in the champagne vinaigrette and arrange on a large platter. Top with the roasted beets, chunks of creamy goat cheese, the toasted walnuts and some salt pepper. Very lightly drizzle a bit more of the champagne vinaigrette over the salad and serve.

I like making my own champagne vinaigrette but you can turn this salad into a semi-homemade version by using a high quality bottled champagne vinaigrette. Hint: The one sold in the Nordstrom's Cafes is uber-delicious.

If you want to impress your family and friends or add some elegance to your dinner party, make this Roasted Beet Salad with Champagne Vinaigrette. It's colorful visual presentation will merely be a prelude as to how mouthwateringly ambrosial it is. If there was such a thing as a best dressed award for salads, this Roasted Beet Salad with Champagne Vinaigrette wouldn't just be a contender, it would take home the trophy. However, this isn't just another one of those beautiful, all show, no substance salads. This salad more than delivers on taste.

Recipe
Roasted Beet Salad with Champagne Vinaigrette 
Serves 6

Ingredients
Salad
5-6 ounces of a baby spinach and baby arugula mix; or baby arugula only; or baby spinach only
4-5 ounces soft goat cheese (feel free to serve more on the side for the goat cheese lovers at the table)
1 cup walnut halves, toasted
4-6 medium sized red beets or a combination of red and golden beets
Olive oil, for coating the beets
Kosher salt and black pepper

Vinaigrette and Assembly
3 Tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard (recommend Maille)
2 cloves minced garlic
1 room temperature egg yolk (from a large egg)
3/4 teaspoons Kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil

Directions
Salad
1. Preheat oven to 400 degrees (F).
2. Trim, wash and dry beets. Place each beet in a piece of aluminum foil large enough to completely wrap it. Drizzle a small amount olive oil over the beet and rub to coat the beet. Tightly seal the aluminum foil and place wrapped beet on a baking sheet. Continue until all beets are coated in olive oil and wrapped.
3. Bake beets for 50-70 minutes or until a knife inserts easily down the middle of the roasted beet.
4. Remove beets from oven and allow to cool enough to handle or cool to room temperature. 
5. Place roasted beets on a large piece of parchment paper. Peel beets. 
6. Cut beets into wedges, slices or half-inch chunks. Note: Make certain to cut your beets on a piece of parchment paper to avoid staining your cutting board. Wait to peel and cut beets until ready to assemble the salad.

Vinaigrette and Assembly
1. Whisk together the champagne vinegar, dijon mustard, minced garlic, egg yolk, Kosher salt, and black pepper.
2. Slowly whisk in the 1/2 cup of extra-virgin olive oil so the mixture emulsifies perfectly.
3. Dress your salad greens with enough of the vinaigrette to moisten the leaves (be careful not to over dress them).
4. On a large platter, spread out the lightly tossed in dressing greens.
5. Arrange the beets on top of the greens.
6. Sprinkle evenly with roasted walnuts and pieces of goat cheese. Lightly drizzle with some of the champagne vinaigrette. Season with kosher salt and black pepper.
7. Serve immediately and swoon over!

Notes: (1) If you don't want to make your own Champagne Vinaigrette, buy a high quality one. You have more than enough dressing for this salad. Cover and refrigerate any leftover dressing. (2) Beets can be roasted early in the day. Wait to peel them until ready to assemble the salad. (3) To toast the walnuts, spread the nuts on a baking sheet and roast in 350 degree (F) oven for 10-12 minutes.

Flowers in bloom in the Conservatory (March 2019)