Winter Dessert: Walnut Honey Cake Recipe

Image via: Lui Cucina

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Ingredients

¼ tsp. of ground ginger

¼ tsp. of salt

¾ tsp. of baking soda

1 cup of sweetened applesauce

1 cup of raw honey and 2-3 tbsp. for glaze

1½ cups of flour and a little extra for the cooking pan

Unsalted butter at room temperature

3 large eggs

3 ounces of halved walnuts (approximately ¾ cup)

Procedure

1. Preheat your oven to 350ᵒ. Spread the walnuts to cover the base of a baking sheet. Place the sheet in the oven and toast the walnuts until they produce a lovely aroma, tossing them occasionally.
2. Transfer the nuts to a plate and leave to cool. After they cool, put them in a food processor and grind until they are finely chopped. Remove them and set aside.
3. Apply butter and a little flour on your baking pan and set aside. Mix the applesauce and honey in a bowl until the honey dissolves. Add the eggs and whisk until they blend with the mixture.
4. In a separate bowl, sieve the flower, baking soda, ginger, and salt. Add the mixture to the honey concoction then add the walnuts.
5. Pour the cake mixture into the prepared pan and bake until it turns golden brown (for about 55 minutes).
6. Remove the pan from the oven and put it on a wire rack. When the sides of the cake begin to dislodge from the pan, remove it.
7. Place the cake on a serving plate and spread the extra honey on top. Serve.

Image via: Mondomulia

Walnuts are the pièce de résistance in this winter dessert. They give the cake more flavor because they are toasted. You can serve your cake with sour cream or cremé fraiche. Walnut honey cake is moist and soft, not overly sweet to put off those who don’t have a sweet tooth. Take it with tea in the morning, enjoy it as a mid-morning snack, or eat it in the evening after dinner. Either way, you will love it!

What would you serve with this walnut honey cake?

When it comes to food, healthy and decadent put together sound like an oxymoron. But healthy calories, creatively whipped together can be an indulgent, healthy treat for the whole family, especially in a delicious french toast recipe. I prefer using fresh, seasonal fruits and vegetable rather than canned, frozen ones whenever possible. Fresh is always the healthier option, organic is even better. Sink your teeth into this indulgent apple french toast with cranberries and pecans from the Food Network, perfect for fall.

Fall Apple French Toast with Cranberries and Pecans

Image via: Food Network

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Ingredients

French toast:

4 eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/2 loaf challah bread, cut into 1 inch-thick slices

1/2 stick unsalted butter, cut into small cubes

1 cup light brown sugar, plus more for sprinkling, divided

4 Granny Smith apples

1/4 cup heavy cream

1/2 cup pecans

1/2 cup dried cranberries

Confectioners’ sugar, garnish, optional

Image via: Gozamos

Directions

Preheat oven to 350 degrees F.

1. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

2. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.

3. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface.

4. Lay soaked slices of challah over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven.

5. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

6. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.

Chef’s Note: FYI – if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

For more recipes on Stagetecture, click here.

Chocolate is very tempting – even more so when it’s in a form of a cake! You will definitely give in your diet to a slice of sweet chocolate temptation on a plate. The Chocolate Lover’s Cake is an easy to bake a cake that you can actually do it at home. This recipe will not take much of your time in the kitchen but rather on the table enjoying every bite of this delicious cake.

The Chocolate Lover’s Cake recipe is also great for people who are not really spending much time in the kitchen. This cake recipe is easy to prepare and will not take much of your time baking. So, prepare your kitchen and oven for a delicious cake recipe.

Delectable Dessert: Chocolate Lover’s Cake

Image via: Banana Fudge Swirl

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Ingredients

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Image via: Half Baked Harvest

Procedure

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

The whole ingredient listed above can make one 12 cup Bundt cake. Feel free to increase the ratio of the ingredients when you feel the need serve more Chocolate Lover’s Cake recipe . Make sure to pair it up with your favorite hot or cold refreshment.

For more dessert recipes on Stagetecture, click here.

Spring is near and one sure tell-tell sign are the birds.  We all know that the birds fly south for the winter and when they begin to return the weather has typically warmed and the flowers are in bloom. Don’t you just love it when you can hear them chirp and sing that they have arrived?  Well here is one southern loved food recipe dedicated to these lovely creatures, Hummingbird Cake.

Tasting Spring Humming Bird Cake

Image via: My Recipes

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Serves: 16

Ingredients

1 teaspoon of Baking Soda

3 cups of All-Purpose Flour

2 cups of Sugar

1 teaspoon Salt

1 teaspoon Ground Cinnamon

3 Large Eggs, Beaten

1 ½ teaspoons Vanilla Extract

1 cup of Vegetable Oil

1 ½ cup of Chopped Pecans

1 (8-ounce) Can Crushed Pineapple, Undrained

2 cups of Chopped Bananas

Cream Cheese Frosting

Image via: Pinterest

Directions

1)      Preheat the oven to 350 degrees.  Take the all of the dry ingredients and mix them together in a large bowl, then add in the three large eggs (previously beaten) and oil.  Keep stirring the mixture together until all of the dry ingredients are moisten. (Do not beat) After that, begin to stir into the bowl the vanilla extract, un-drained crushed pineapples, 1 cup of the pecans and the chopped bananas.

2)      When finished with the batter pour it into three, greased and floured, 9-inch round cake pans.  Set in the oven (350 degrees) for 25-30 minutes or until a wooden toothpick is inserted in the center and comes out with nothing on it.

3)      Take out the pans and set them aside to cool for about 10 minutes.  When cooled take one out of the pan and set it on a plate then spread the cream cheese frosting on the top of it, then continue layering the cakes making sure to spread cream cheese frosting within the middle of each cake.

4)      When the last layer has been place, spread cream cheese frosting on top of that layer and evenly distribute the last ½ cup of pecans as the finishing touch.  Finally, dig in and enjoy!

For more dessert recipes on Stagetecture, click here.

If you are fond of chocolate cookies, wait until you taste this Oreo cookie stuffed chocolate chip cookies recipe. The presentation of these chocolate cookies is excellent and mouth-watering. It looks so appetizing and triggers your cravings for cookies. Just imagine a tasty and chewy chocolate chip that is stuffed with delectable Oreo cookie. It is an irresistible cookie recipe for everyone. Thanks Bakerella for this awesome recipe and thanks especially to Jenny Flake from Picky Palate for the original recipe.

Oreo Cookie Stuffed Chocolate Chip Cookies Recipe

 Image via Pinterest

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Ingredients

• 8 oz (2 sticks) unsalted butter, room temperature
• 3/4 cup packed light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 Tbsp vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 10-12 oz bag semi-sweet chocolate chips
• 1 package Double Stuffed Oreo Cookies

Directions

1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
2. Add butter and sugar to the bowl of a stand mixer. Beat until light and fluffy. Then add the eggs and vanilla and beat until combined.
3. In a large bowl, sift the flour, salt, and baking soda with a wire whisk until combined. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the chocolate chips and mix until combined.
4. Use an ice cream scoop to place a scoop of cookie dough on top of an Oreo cookie. Place another scoop on the bottom of the Oreo. Seal the edges together by pressing and cupping the dough in hand until the Oreo is completely enclosed. Shape into a thick patty. Repeat with remaining cookies and dough.
5. Place the stuffed cookies on the prepared baking sheet a couple of inches apart and bake for 11-15 minutes, until the cookies are cooked through. Let cool for 5 minutes and transfer to a cooling rack

This Oreo cookie stuffed chocolate chip cookie is perfect for the coming holidays!

For more dessert recipes on Stagetecture, click here.

]]> https://stagetecture.com/oreo-cookie-stuffed-chocolate-chip-cookies-recipe/feed/ 0 37981 https://stagetecture.com/diy-saturday-125-making-the-perfect-holiday-food-gifts-video/ https://stagetecture.com/diy-saturday-125-making-the-perfect-holiday-food-gifts-video/#respond Sat, 24 Nov 2012 13:11:31 +0000 https://stagetecture.com/?p=37412  Entry #1861, November 24, 2012

Happy DIY Saturday and Happy Holidays! Thanksgiving has past and we are officially into the holiday season. Pick your choice of holiday to celebrate, every year your home comes alive with holiday cheer as your welcome guests into your home and show your appreciation of thanks throughout the year.

Have you thought of giving holiday food gifts this year? There is nothing better than getting into the holiday mood with festive goodies and treat. They are fun to make and even more enjoyable to give to neighbors, friends, co-workers, your children’s teachers and more!

Did you listen to Stagetecture Radio or download on iTunes on what to give the holiday host this season? Great ideas for gift giving for the holidays.

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You Tube: How to Make Jarred Recipe Gifts

Link to –> How to Make Jarred Recipe Gifts

Create containers for giving treats in:

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How to Make Layered Jar Recipe Gifts

Tips from Organized Home

• Choose the right container. Wide-mouth canning jars are easier to fill than standard jars, and canning jar lids seal tightly to keep flavors in and moisture out. Recycled glass jars can be used for gifts in a jar, but be sure that re-purposed jars are clean, seal tightly, and that there are no residual odors clinging to the lid.
• Use a canning funnel. Layers will settle more neatly, and jars will be easier to fill.
• Follow recipes exactly. Don’t skip steps–many recipes call for flour to be sifted before it is measured. Sifted flour will pack down more tightly in the jar than flour dipped straight from the bin.
• Layer recipes ingredients “small to large” according to texture. Place powdery ingredients like flour mix at the bottom of the jar, add larger ingredients like oatmeal next, and layer the largest ingredients–nuts or chocolate chips–at the top of the jar.

Image via

• Tamp each layer tightly. The flat top of a meat tenderizer mallet makes a great tool to tamp down each layer of ingredients!
• For pretty layered effects, divide brown sugar into two portions. When layers reach the middle of the jar, pack half the brown sugar into a thin layer and tamp down. Add pretty ingredients like cocoa or chocolate-covered candies, then add the second half of the brown sugar to seal off the section from more powdery ingredients.
• Wrap soft materials (like marshmallows) or strongly-flavored ones (like herb mixes) in plastic food wrap before adding them to the top of your Mason jar gift. This extra step will help keep ingredients fresh and flavorful.
• For longer storage, use a vacuum sealing system, like Foodsaver brand vacuum sealer, to remove air from finished Mason jar gifts.

For more holiday ideas on Stagetecture, click here.

For more DIY ideas on Stagetecture, & Stagetecture’s YouTube Channel, click here.

Every holiday season I look forward to holiday baking and holiday desserts. Whether it’s for Thanksgiving dinner, Christmas parties or just to give away as gifts to the neighbors, holiday baking is one of the best parts of this time of year. So this week and the upcoming DIY Saturday’s throughout the holiday season – I will feature helpful tips to make your holiday home perfect.

The Best Holiday Bundt Cake Recipes

Today is all about bundt cake pans. There are so many beautiful bundt cake pans out there. I remember as a child making a bundt cake with my dad and swirling the apple cinnamon swirl though the middle of the cake batter.. and then being so surprised when we cut in the cake to see the delicious swirl in every piece!

This month Southern Living feature a Brown Sugar- Bourbon bundt cake on the cover of their November 2012 issue and I said, “I have to share this gorgeous cake”.

Enjoy!

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Brown Sugar-Bourbon Bundt Cake

Ingredients

•    1 cup butter, softened
•    1/2 cup shortening
•    1 (16-oz.) package light brown sugar
•    5 large eggs
•    1 (5-oz.) can evaporated milk
•    1/2 cup bourbon
•    3 cups all-purpose flour
•    1/2 teaspoon baking powder
•    1/2 teaspoon salt
•    1 tablespoon vanilla bean paste
•    2 tablespoons powdered sugar
•    Garnishes: candied oranges, magnolia leaves

Directions

1.  Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2.  Stir together evaporated milk and bourbon in a bowl. Stir together flour, baking powder, and salt in another bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste. Pour batter into a greased and floured 10-inch (12-cup) Bundt pan.
3.  Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Cool completely (about 1 hour). Dust top lightly with powdered sugar.

Rum-Glazed Sweet Potato Cakes

Ingredients

•    3/4 cup golden raisins
•    1/3 cup dark rum
•    4 large eggs, at room temperature
•    2 cups granulated sugar
•    1 cup vegetable oil
•    2 teaspoons vanilla extract
•    2 cups pureed roasted sweet potatoes
•    3 cups all-purpose flour
•    1 1/2 teaspoons ground cinnamon
•    1 teaspoon baking powder
•    1 teaspoon baking soda
•    1/2 teaspoon fine sea salt
•    1/2 teaspoon ground nutmeg
•    3/4 cup buttermilk
•    1/2 cup firmly packed dark brown sugar
•    1/4 cup butter
•    3 tablespoons whipping cream
•    1/2 cup finely chopped toasted pecans

Directions

1.   Stir together first 2 ingredients. Let stand 30 minutes.
2.  Meanwhile, beat eggs and granulated sugar at high speed with an electric mixer 2 to 4 minutes or until thick and pale. Add oil and vanilla, beating at low speed just until blended. Add sweet potato puree, beating just until blended and stopping to scrape down sides as needed.
3.  Preheat oven to 350°. Sift together flour and next 5 ingredients; add to egg mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drain raisins, reserving rum. Fold raisins into batter. Spoon batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
4.  Bake at 350° for 14 to 16 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on lightly greased wire racks 5 minutes. Remove from pans to wire racks.
5.  While cakes are baking, bring brown sugar and next 2 ingredients to a boil in a heavy saucepan over medium-high heat. Boil, stirring constantly, 3 minutes or until mixture begins to thicken to a syrup-like consistency. Remove from heat; stir in reserved rum.
6.  Pierce tops of cakes multiple times using a wooden pick. Dip top halves of cakes in glaze, and hold 1 to 2 seconds (to allow glaze to soak into cakes). Place, glazed sides up, on lightly greased racks. Sprinkle each cake with pecans.
Note: To puree roasted sweet potatoes, peel potatoes as soon as they are slightly cooled. Press pulp through a wire-mesh strainer with the back of a spoon. You’ll need to roast about 1 1/2 lb. potatoes for 2 cups puree.
Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).

 Cranberry Apple Pumpkin Bundt Cake

Ingredients

•    3/4 cup finely chopped pecans
•    1 1/2 cups peeled and diced Granny Smith apples
•    2 tablespoons butter, melted
•    1/2 cup finely chopped sweetened dried cranberries
•    1/2 cup firmly packed light brown sugar
•    3 tablespoons all-purpose flour
•    2 cups granulated sugar
•    1 cup butter, softened
•    4 large eggs
•    1 (15-oz.) can pumpkin
•    1 tablespoon vanilla extract
•    3 cups all-purpose flour
•    2 teaspoons baking powder
•    2 teaspoons pumpkin pie spice
•    1/2 teaspoon baking soda

Directions

1.  Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted, stirring halfway through. Cool 15 minutes. Reduce oven temperature to 325°.
2.  Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries, next 2 ingredients, and toasted pecans, and toss until well blended.
3.  Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
4.  Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
5.  Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
6.  Meanwhile, prepare Sugared Pecans and Pepitas.
7.  Prepare Maple Glaze; immediately spoon onto cooled cake. Arrange pecans and pepitas on cake.

All images via Southern Living

For more holiday recipes on Stagetecture, click here.

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