Spice Cake with Penuche Frosting

Ingredients

• FOR THE SPICE CAKE:
• 2 cups cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• 1 tsp cocoa powder
• 1/2 cup butter (1 stick)
• 2 cups (packed) light brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup sour cream
• FOR THE PENUCHE FROSTING:
• 1/2 cup butter (1 stick)
• 1 cup brown sugar
• 1/4 cup milk
• 1¾ – 2 cups confectioners’ sugar

Instructions

1. For the spice cake:
2. Preheat oven to 350°F. Have all ingredients at room temperature. Grease two 8-inch cake pans. Sift first 7 ingredients into a small bowl; set aside.
3. Using an electric mixer, cream the butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating will after each addition. Stir in vanilla. Add in flour mixture in 3 additions alternately with the sour cream in 2 additions, beating well after each addition.
4. Pour batter into prepared cake pans and bake until top is golden brown and tester inserted into centers comes out clean, about 25-30 minutes. Set cake pans on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeters and turn cakes onto rack. Let cool completely before frosting.
5. For the penuche frosting:
6. Melt butter in a sauce pan over medium heat. Stir in brown sugar. Bring to a boil then reduce heat to low, stirring continuously for 2 minutes. Stir in milk. Return to a boil, stirring constantly, then remove from heat. Allow mixture to cool to lukewarm temperature, then gradually stir in confectioners’ sugar until frosting has reached your desired consistency. For a thicker frosting, add more sugar; to thin it out, you can always add a bit of milk. Fill and frost the cooled cake. Enjoy!

Recipe from Dramatic Pancake

Strawberry Rhubarb Crisp

Inspired by: http://www.skinnytaste.com/2011/05/strawberry-rhubarb-crisp.html

Heat oven to 375º F.

Mix together in medium bowl:

• 1.5 cups washed and hulled strawberries
• 1.5 cups washed and sliced rhubarb
• 2 tsp lemon juice
• 1 TB baking powder
• 1/4 cup honey

Mix together in a second bowl:

• 1/2 cup oats
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 TB butter, melted

Lightly coat 4 1-serving ramekins with olive oil spray. Divide strawberry rhubarb mixture between each dish. Top with oatmeal mixture. Place ramekins on baking sheet. Cook for 25 minutes, or until topping is lightly browned and fruit is bubbling. 

Serve with vanilla ice cream or whipped cream.

Cheesy Quinoa Bake

I found this recipe via Pinterest and gave it a try last week. The site from which the recipe came likened it to Mac n Cheese. I wouldn't go so far as to say that, but it was tasty, easy, and much healthier than a traditional pasta + cheese bake. Here's the recipe as I made it:

1 1/2 cups quinoa, rinsed and drained

2 cups fresh broccoli

1/4 tsp salt*

ground black pepper

2 cloves garlic, minced

2 large eggs

1 cup milk (I used 1%)

1 1/2 cups grated cheese - we used Muenster with a little cheddar and monterey jack

1/3 cup Panko bread crumbs

1. Lightly saute the broccoli or any veggies you want to add to this dish. Add garlic for the last minute or so to cook it.

2. Cook quinoa according to package instructions until fully cooked (about 15-20 min.)

3. Preheat oven to 350º F. Coat 9" x 13" dish lightly with olive oil/cooking spray. 

4. Whisk together eggs, milk, salt, and pepper in a large bowl. Fold in cooked veggies, quinoa, and cheese. Let the cheese melt a little as you stir thoroughly. Transfer mixture to prepared baking dish, and sprinkle Panko crumbs over top. 

5. Bake uncovered 30-35 min., or until the top starts to lightly brown. 

*After trying it, I'd consider adding a bit more salt and pepper next time, and if you like garlic, possibly another clove of garlic. I didn't have seasoning salt (called for in the recipe I somewhat followed), but that or some similar spice combo might be a nice touch.

Lentil Soup with Lemon Yogurt Cream

Makes about 8 cups of soup

4 slices thick-cut bacon, chopped, or 1 tablespoon olive oil
1 yellow onion, diced small
1 large or 2 small carrots, diced small
3 celery stalks, diced small
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cup green or brown lentils
6 cups chicken or vegetable broth
1 bay leaf
1/2 cup yogurt
zest and juice from 1 lemon
Minced parsley to serve

Set a 6-quart or larger pot over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and transfer to a paper towel. Pour off all but 1 tablespoon of the bacon fat. If using olive oil, simply heat the oil and continue to the next step.

Turn the heat to medium-high and cook the onion until it softens and starts becoming translucent, about 5 minutes. Add the carrots and celery, and cook for another minute or two. Stir in the garlic, tomato paste, paprika, cumin, salt, and cinnamon. Cook until fragrant, about 30 seconds.

Add the lentils, broth, and bay leaf to the pan and stir. Bring to a boil, and then reduce the heat to low. Simmer, uncovered, for 20 to 30 minutes until the lentils are soft (exact cooking time will depend on your lentils). Taste and add salt and pepper as needed. Stir the reserved bacon into the soup, or sprinkle it right on top of each bowl.

Whisk together the yogurt, lemon zest, and lemon juice. Add a dollop of this yogurt sauce to each bowl as you serve and sprinkle the tops with parsley.

Lentil soup will keep refrigerated for up to a week or freeze in individual portions for up to three months.

From www.thekitchn.com

Chicken Nuggets

Homemade Chicken Nuggets

Makes 20-24 nuggets

1.5 lbs or so boneless, skinless chicken - I used tenderloins (Remember if you plan to freeze these nuggets, it's best to use fresh chicken to start with instead of buying it frozen)
1/2 cup oats
1/4 tsp parsley
1/2 tsp kosher salt
1/2 tsp black pepper
Dash of seasoning salt
If desired, 3 TB minced onion and 1 clove minced garlic
3/4 cup panko bread crumbs

1. Preheat oven to 375º F.
If using, onion and garlic, saute 2-3 min. in olive oil, and let cool.
2. Place the first 6 ingredients in a food processor, and process until chicken is finely chopped and all ingredients are combined. If using, add sauteed onion and garlic, and pulse a few times in processor to mix in.
3. Place the bread crumbs in a shallow bowl or dish.
4. With moistened hands, rolls 2 TB of chicken mixture between your palms and flatten to create a "nugget" shape.
5. Gently press the nuggets into the bread crumbs, making sure both sides and edges are covered.
6. Place nuggets, spaced a little apart, onto a greased baking sheet (I lined our pan with foil before greasing).
7. Lightly spray nuggets with olive oil cooking spray.
8. Bake for 16 minutes, flipping nuggets halfway through cooking time.

*If you want them more golden in color, put them under the broiler for 1-2 minutes after cooking them.

Nuggets can be frozen after step 5. Place on a baking sheet, and put in freezer for 1 hour. Nuggets can then be put (touching) into a freezer bag or other container.