Apple Pecan Cake with Caramel Cream Cheese Icing

What a beautiful long weekend! The always trustworthy Meteo Montreal (NOT!) forecasted rain all weekend, however their faulty assessment did not damper this girls 3 day weekend! BBQ’s, Sangria, and fire pits with S’mores. This weekend was THE kick-off to the many glorious summer nights to come!

I figured since I haven’t baked in a while, that I should share a deliciously easy, apple cake recipe with you. Apples are a very tasteful choice when looking for a change from the usual cakey choices, and an apple a day keeps the doctor away… literally! The health benefits of this crunchy fruit are not to be ignored. They are great appetite suppressants and keep you full, particularly long. That is why this cake is the perfect choice for your appetite ;) .I found this recipe in my Magnolia Cookbook (yes, it’s still kicking around) and instantly fell in love with the recipe and its corresponding picture. Pictures in cookbooks are essential, how else are you going to lure your prey into creating these rich, luscious treats? … and believe me, it tastes better than it looks!

Xo Dom Appetit!

PS. I made this wonderful cake for my beautiful mama for her bday, and she can’t seem to get enough! A second request has been made for June… 

 

Apple Pecan Cake with Caramel 

Cream Cheese Icing

Adapted from: The Complete Magnolia Bakery Cookbook

Prep Time: 25 mins

Cook Time: 45 mins

Tools Needed: large mixing bowl, medium mixing bowl, electric hand mixer, measuring spoons and cups, wooden spoon, two 9 x 2 round cake pans (I used two square ….), wire rack, rubber spatula

Ingredients:

2 cups of all-purpose flour

1 cup of whole-wheat flour

1 teaspoon of cinnamon

1 teaspoon of baking soda

¾ teaspoon of salt

1 ½ cups of vegetable oil

2 cups of sugar

3 large eggs (room temperature)

3 cups (3 large) Golden Delicious apples cut into 1-inch pieces

1 cup of coarsely chopped walnuts (I used pecans!)

3 tablespoons of apple-flavored brandy (I used Coconut Malibu Rum)

Directions:

1)   Preheat oven to 325 degrees

2)   Grease and lightly flour cake pans, then line the bottom with waxed paper

3)   In a medium bowl, soft together the flours, cinnamon, baking soda, salt, and set aside

4)   In a large bowl, with an electric mixer on medium speed, beat the oil with the sugars until smooth (3 mins). Add the eggs in one at a time and beat until light (2 mins). Add the dry ingredients in thirds, beating after each addition until smooth. You will notice that the batter will become very thick and sticky (it’s normal). With wooden spoon, stir in apples, walnuts and rum.

5)   Divide the batter into the two pans and bake for 45 mins. Checking with toothpick in the center, must come out clean. Let cakes cool for 10 mins. Remove from pans and allow to cool completely on wire racks

6)   When cake has cooled down, you can ice all sides and between the layers, then put cakes on top of each other and ice top and remaining sides. Drizzle caramel over the top, using a small knife, swirl the caramel for an additional decorative touch!

Icing:

Prep Time: 10 mins

Tools Needed: medium mixing bowl, electric hand mixer, measuring spoons and cups

Ingredients:

2 eight-ounce packages of cream cheese (softened slightly, cut into pieces)

½ cup of unsalted butter (softened slightly, cut into pieces)

1 cup of cold caramel (plus extra for drizzling)

Directions:

1)   In a medium bowl beat cream cheese and butter until smooth with electric mixer on medium speed.

2)   Gradually add the caramel and beat until well incorporated

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating

Rib Eye Steaks in a Ginger and Soy Marinade with Fingerling Potatoes

Rainy Saturday's can be a bit of a drag after a week of nature's best, but I find these are my most productive moments. Picking up that unfinished novel, or filing through those random newspapers and magazines scattered across the coffee table, always leaves me with a bit of personal accomplishment. This mini home and mental clean up has led me to notice that I have WAY too many untouched cookbooks and foodie mags that have been compiling, inherently meaning there will be more test and trials to be shared with you all... but before I get to those, I need to share this mouth watering Rib Eye Steak with a Soy and Ginger Marinade recipe with you.

I cannot begin to describe how exhilarated I am that BBQ season is back. Everything tastes that much better with the grilled charcoal flavor. I picked up a couple rib eye's from Le Biftheque Steakhouse's butcher shop (only because I had a gift card! Or else Loblaws's butcher corner would have been good enough for me!) and threw them in this easy marinade for an overnight soak. Let me tell you, the extra night to marinate is key. This piece of meat surrendered itself to pure tenderness and melted in my mouth. Literally. I guarantee you will enjoy the same results...

xo Dom Appetit!

PS. I served this dish with a side BBQ grilled fingerling potatoes (assortment of red, yellow and purple skinned) ...delish!

Rib Eye Steaks in a Ginger and Soy Marinade

Taken From: All Recipes

Prep Time: 10 mins

Cook Time: 10 mins (1 night to marinate)

Tools Needed: medium mixing bowl, measuring cups and spoons, saran wrap, BBQ, clamps, cutting board, paring knife

Ingredients:

• 1/2 cup soy sauce
• 1/4 cup real maple syrup
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard powder
• 1/2 teaspoon sesame oil
• 1/4 teaspoon hot pepper sauce ( I used Red Hot!)
• 1/2 cup beer
• 4 (10 ounce) beef rib eye steaks

Directions: 

1) In medium size bowl combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, hot sauce together and then add beer

2) on cutting board, cut off extra fat on the outside of the steaks, throw fat out, and then add steak to mixture

3) Cover bowl with saran wrap and put into the fridge overnight

4) remove from bowl and put directly onto BBQ. Grill about 4 mins on each side. Remove and serve with side of Grilled Fingerling Potatoes

Grilled Fingerling Potatoes

Prep Time: 10 mins

Cook Time: 30 mins

Tools Needed: cutting board, knife, aluminum foil, BBQ, medium size mixing bowl

Ingredients:

1 bag of assorted Fingerling Potatoes

5 garlic cloves (chopped)

Salt and Pepper

4 pads of butter

Fresh Rosemary (2 twigs)

Olive Oil

Directions:

1) Wash half the bag of potatoes and chop in halves dropping into bowl. Add garlic, salt, pepper, rosemary (removed from twig), and drizzle with olive oil. Mix and drop into aluminum foil

2) Add butter and close foil around the potatoes tightly. Put directly on BBQ grill to cook for 30 mins. Check occasionally moving potatoes around so they don't stick. Remove and serve immediately

Oistins: Local Fish Fry in Barbados

Everybody needs a bit of time away.  Take this sentence however you want, but for me, it meant time away from my regular schedule to venture away onto an island of paradise for some inner reflection.  We sometimes get so wrapped up in the daily drama that we forget to nourish our soul with a bit of love, sun and let us not forget, good eats.  I could write for hours about how wonderful and peaceful the beaches are, but my main focus of this entry is to introduce you to Oistins, THE local fish fry in Barbados.

Oistins is the number one hot spot to be at in Barbados on a Friday night. As you are arrive to the scene, you are easily lured in by the bright lights and loud beats of reggae soca surrounding every individual food hut. These huts are lined side by side with giant grills of fresh caught fish steaks sizzling with homemade marinades. Each hut serving their own specialties of sweet potatoes, cheesy macaroni pie (my favorite) and plantain at competitive prices and tastes. Once you have chosen your hut for the night, your picnic table awaits you as you are served a nice refreshing beverage of your choice, and left to bask in the smells of the sizzling grills. The portions are more than generous and if you are not much of a fish eater, you soon will be! The dolphin fish steaks (Mahi Mahi) are extremely moist and juicy, tasting like “real” meat.  You’re sure to find yourself returning for a second or maybe third night.

The entertainment at Oistins also makes it a hit with tourists and locals. The DJ’s spin the beats all evening, inviting the crowd to join in on stage for dancing, games and karaoke singing. They also have an area near the water where Motown hits are being played and crowds gather for ballroom dancing. Whatever your choice, this fish fry offers you a night of real Carribean fun, with an extremely tasty meal.

Xo Dom Appetit!

The Perfect French Toast

My favourite meal of the day is breakfast, hands down. It is whole heartedly good and always leaves you energized for your day of planned activities. In my case, unplanned activities as I am on vacation and loving every minute of it. Sleeping in, knowing that there is no particular place you need to be…being able to roll out of bed whenever you feel like it, minus the dreadful sound of your alarm clock, it’s just priceless. This morning the sun was lightly peering through my blinds, waking me with a sudden craving for French Toast.  My sister has been begging me for a while to post a simple yet tasty French toast recipe, so here it is:

The first rule in making French toast is: keep it simple. You can go all crazy and start adding cream instead of milk or a splash of orange juice, but I suggest sticking to the basics and enjoying its perfection. The second rule in my French toast experience is to use Challah Bread (egg bread). It is extremely soft and has a light sweet eggy flavour that tastes wonderfully battered and lightly fried in butter. Which brings us to the final rule: there is no substitute for butter. Don’t punish your meal by using a cooking spray. Enjoy these calories guilt free…and maybe substitute that lunch with a salad!

Xo Dom Appetit!

The Perfect French Toast

Prep Time: 5 mins

Cook Time: 15 mins

Tools Needed: medium mixing bowl, measuring spoons and cups, whisk, large electric frying pan (or large pan), spatula

Ingredients:

1 cup of milk

5 large eggs

½ teaspoon of ground cinnamon

½ teaspoon of vanilla

Pinch of salt

Butter for frying

12 slices of Challah Bread (egg bread)

Icing Sugar

Maple Syrup

Directions:

1) In a medium bowl whisk milk, eggs, cinnamon, vanilla and salt together

2) Turn large electric pan onto 350 degrees (or frying pan to medium low heat) and melt a pad of butter across the pan

3) Dip bread into mixture making sure to get both sides, drop onto pan and turn after 2-3 mins of cooking, repeat until batter is complete

4) Sprinkle icing sugar on top and drizzle maple syrup. Serve with fruit. Makes 12 servings of French Toast

Playoff Munchies: Extreme Nachos

I am done mourning the elimination of my beloved HAB's from the Stanley Cup playoffs, and am now cheering on the second best team in the NHL, the Washington Capitals.  Tonight's a big night for my boys, if they lose tonight's game they are just about done...but I have faith that Ovechkin will bring this team back on top. In honor of tonight's game, I decided to keep it simple and allow myself a cheat day (every sport event in our home is a reason to eat calorie busting meals)! 

My extreme nachos are "extremely" easy to make and the flavor is overwhelmingly delicious. It actually shocks me that I ever spend money on nachos in restos. There is always something missing! They are either too soggy, not enough cheese, no spice, and might I say, overly priced! The bonus of making these crunchy satisfying apps at home is the improvise factor. You can add whatever you please and make these as ex-treme as you want. Most important, do not forget the sour cream! GO CAPS GO!

xo Dom Appetit!

EXTREME NACHOS

Prep Time: 10 mins

Cook Time: 10 mins

Tools Needed: large frying pan, cookie sheet, cutting board, knife, cheese grater, spatula

Ingredients:

1 package of lean ground beef

1 bag of tortilla chips

1 jar of chunky salsa

1 jar of cheese sauce
1 package of cheddar cheese (grated)

1 teaspoon of cayenne, black pepper and salt

1 teaspoon of worcestershire sauce

3 cloves of garlic (chopped)
1 small onion (chopped)
Olive Oil (for frying)

Directions: 

1) Pre-heat oven to 300 F. Empty bag of chips on cookie sheet

2) Over medium heat fry garlic and onions with olive oil until lightly browned, add beef, stirring constantly. Mix in cayenne, pepper, salt, and worcestershire sauce until cooked

3) Spoon cheese dip over chips evenly and then top off with beef, salsa and grated cheese

4) Pop into over for 5-7 mins until cheese is melted, then put on high broil for 2-3 mins until cheese crisps on edges. Remove and serve with a scoop of sour cream! 

Salted Caramel Chocolate Cupcakes with Blue Cream Cheese Icing

Another cupcake recipe for all you Betty Crocker’s at home. This one is a special spring treat and a definite crowd pleaser. Last weekend was important to me, as my older sister and I have not seen each other in over a year, so a home baked sweet indulgence was nothing less than deserved. Returning back to Ottawa is always exciting for me. That long drive is worth the lost kilometers the second you jump on that four lane Queensway, zooming passed every Cartier this great town has to offer. All my high school and university memories hidden away are quickly brought to light and my heart feels a pang of happy longing. I am safe, I am home.

In order to celebrate this reunion with my family and hometown, a few trays of Salted Caramel Chocolate Cupcakes are essential. My lil’ sis and I whipped up these mini delights in no time and with minimal mess and delay. This moist chocolaty cake with a silky smooth caramel center is perfect for any event. But the question remains… “How do they get the caramel in the middle…?” The simple answer to this trivial question lies below…

Xo Dom Appetit

PS. This is a 3 part recipe, but each step is easy, breezy, choco-swirls!

Chocolate Cupcakes

Taken From: 52 cupcakes

Prep Time: 15 mins

Cook Time: 15 mins

Tools Needed: measuring cups and spoons, medium mixing bowl, 2 cupcake trays (yields 24 cupcakes), whisk, ice cream scooper, electric hand mixer, paring knife

Ingredients:

1 ½ cups all-purpose flour

¾ cup of unsweetened cocoa powder

1 ½ cups of sugar

1 ½ teaspoons of baking soda

¾ teaspoons of baking powder

¾ teaspoon salt

2 large eggs

¾ cup of buttermilk

3 tablspoons of canola oil

1 teaspoon of pure vanilla extract

¾ cup of warm water

Directions:

1)      Preheat oven to 350 F. Line cupcake trays with paper liners

2)     Whisk flour, cocoa, sugar, baking soda, baking powder and salt together in medium bowl

3)     With mixer on low speed add eggs, buttermilk, oil, extract, and warm water. Beat until smooth

4)     Using ice cream scooper, spoon batter into liners. Bake for 13-15 mins, ready once toothpick comes out clean. Remove and transfer to wire racks to cool for 10 mins, then remove cupcakes to cool completely

5)     Once cooled use small paring knife to cut a cone-shaped piece (1/2 inch deep) out of the center of each cupcake. Feel free to eat the carved chunks…delish! Spoon salted caramel filling into each hollowed-out cupcake and sprinkle a bit of salt over caramel

6)     Top off with icing of your choice, cream cheese icing always a smart choice! J  

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating