Apple Coffee Cake

"Tastes like really good blueberry buckle...but with apples instead of blueberries."

This quote-worthy moment from Adam neatly sums up today's breakfast.

Although our usual Saturday morning routine involves pancakes (take your pick: banana-blueberry, carrot cake, or apple), I woke up this morning with visions of cinnamon rolls running through my head. Unfortunately, I didn't have the forethought to make the dough last night, nor did I have the patience to wait 2 - 3 hours for the dough to sufficiently rise.

No worries. A solution was found in an apple-licious coffee cake. Or, Apple Buckle as Adam refers to it. Faster to prepare, yet equally satisfying.

I re-worked a coffee cake recipe from Emeril Lagasse, which resulted in a moist, soft coffee cake super-packed with apples. For a girl who doesn't drink coffee, I can sure throw back a piece of coffee cake with the best of 'em :)

Happy Saturday to you!

Apple Coffee Cake

(a recipe inspired by an Emeril Lagasse creation)

This is the perfect fall breakfast treat. It's loaded with apples, slices neatly, and pairs perfectly with your favorite early-morning beverage.

Cake Ingredients:

• 1/4 cup butter, softened
• 3/4 cup brown sugar
• 1 egg
• 1 cup of all-purpose, unbleached flour
• 1/2 tsp. baking soda.
• 1/4 tsp. salt
• 3/4 tsp. cinnamon
• 1/4 cup reduced-fat sour cream
• 1/4 cup fat free vanilla yogurt
• 1 tsp. vanilla extract
• 2 cups chopped apples

Topping ingredients:

• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 tsp. cinnamon
• 2 TBSP butter

Glaze ingredients:

• 1/4 cup brown sugar
• 1 TBSP water
• 1/2 tsp. vanilla extract

Directions:

1) Preheat oven to 350 degrees. Spray an 8 x 8 pan with cooking spray

2) In a large bowl, cream the butter and brown sugar together until fluffy with an electric mixer. Beat in the egg.

3) In a separate bowl, combine the dry ingredients. Alternately add the dry ingredients and the yogurt and sour cream to the butter mixture. Beat in vanilla. Stir in the chopped apples. Pour batter into prepared pan.

4) In a small bowl, combine the topping ingredients, using a fork to "crumble" the butter. Sprinkle the topping over the batter. Bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out clean (I started checking at 30 minutes. Mine was finished at about 37 minutes).

5) Combine the glaze ingredients in a small bowl. Drizzle over coffee cake about 5 minutes after you remove the cake from the oven.

6) Happy Saturday!

Risotto: Worth the Wait

Last night I made risotto for the first time.

After the meal was cooked and dinner was eaten, I found myself asking two questions:

1) Why have I never made risotto before?

2) How many hours until I can eat it again for tomorrow's lunch?

Friends, I almost didn't wake up from the food coma this delicious risotto swept me into. The recipe, courtesy of Clean Eating Magazine, is surely a keeper. Adam even asked if we could make it in lieu of stuffing at Thanksgiving (While flattered, I respectfully declined. A girl just can't do without her favorite seasonal stuffing.).

I suppose what intimidated me about the risotto was the cooking process. You slowly add the broth over time, stirring constantly. Would I be patient enough? Could I handle the risotto-madness?

I didn't just handle it, friends. I owned it.

Another darling addition to this fall dish? Roasted butternut squash. Oh, yes. And don't forget about the toasted walnuts and freshly grated parmesan. Tastes like true autumn love to me.

A cautionary note: This is a dish that takes time, so forget your Rachael Ray speedy-pants. Just relax, take it easy, and know that your dinner is well worth the wait.

Is there a particular dish or food you've always wanted to try, but have been "afraid" to?

Butternut Squash Risotto

(recipe from Clean Eating Magazine)

This dish is delicious-ness to the extreme. I can't say anything else. I'm actually speechless.

Ingredients:

• 1 butternut squash, peeled and diced
• a little drizzle of olive oil
• Salt and fresh ground black pepper
• 4 cups low-sodium chicken broth
• 1 onion, diced
• 1 TBSP olive oil
• 1 TBSP fresh garlic, minced
• 1 cup arborio rice (risotto)
• 1 TBSP fresh thyme leaves (I just used a sprinkling of dried)
• 1 TBSP fresh sage, minced (again, I just used a sprinkling of dried)
• 1/2 to 1 cup frozen peas
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped walnuts, toasted

Directions:

1) Preheat oven to 425 degrees. Toss squash with a just a little bit of olive oil. Season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.

2) Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.

3) In a pot, heat 1 TBSP olive oil over medium heat. Add onions and garlic and saute until softened, about 3 - 4 minutes. Add rice to the pot and stir to coat with oil and onion.

4) Add 1/2 cup warm broth; simmer and stir with a wooden spoon until the liquid evaporates, about 2 minutes. Stir in another 1/2 cup of warm broth; simmer, stirring occasionally until liquid is almost evaporated. Continue adding broth in 1/2 cup increments, adding more only after the previous addition has been absorbed. Rice is done when it's tender but still slightly firm and white in the center (not chalky!). Continue adding broth until only 1/2 cup remains.

5) Add thyme, sage, peas, and cheese to the pot with the last 1/2 cup of broth; stir until cheese melts. Remove pan from heat before all the liquid has absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper.

Sell-Your-Soul Pumpkin Cookies

Yep, they're actually called "Sell-Your-Soul Pumpkin Cookies."

But then again, I wouldn't expect anything less from the superbly sassy and remarkably talented ladies of (you guessed it) Vegan Cookies Invade Your Cookie Jar.

In my circle of life, pumpkin cookies need no introduction. They're simply that good. With a velvety soft texture, spiced pumpkin flavor, and melt-in-your-mouth consistency, every bite is like a Fall Fest celebration in my mouth.

Did I mention there's brown sugar frosting, too? It's a pumpkin cookie requirement where I come from.

The authors let us in on the secret that makes these cookies sell-your-soul worthy: Heating the 1 cup of pumpkin on the stove-top, and cooking it until it has reduced to 1/2 cup. By eliminating the pumpkin's high water content, your cookies are left with a more cookie-like texture, similar to the density and chewy-ness of a classic chocolate chipper (as opposed to the fluffier, cake-like texture of the traditional pumpkin cookie).

Needless to say, my family was on the brink of a soul-selling yard sale at our weekly Sunday lunch yesterday. Fortunately, our souls are still intact, but these cookies will not be forgotten. I've definitely found my go-to recipe to quench the pumpkin cookie crave.

What's your favorite go-to cookie recipe?

Sell-Your-Soul Pumpkin Cookies

(recipe from Vegan Cookies Invade Your Cookie Jar)

These pumpkin cookies are un-beatable. Truly. Just plan ahead--the first start is to cook the pumpkin down for 30 - 45 minutes. The rest of the recipe is quick n' simple...and the result will bring a Fall Fest party right to your mouth.

Ingredients:

Cookies

• 1 cup canned pumpkin
• 1/2 cup non-hydrogenated vegetable shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup oats
• 2 TBSP cornstarch
• 1 1/2 teaspoons cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Frosting:

(old recipe from a reader of our local newspaper "The Dominion Post")

• 3 TBSP butter or non-hydrogenated vegan margarine
• 1/4 cup milk (regular or non-dairy)
• 1/2 cup brown sugar
• 1 cup + 2 TBSP sifted powdered sugar (I forgot to sift mine this time, and ended up with a few lumps)
• 1/2 tsp. vanilla

Directions:

1) First, reduce the pumpkin. Place it in a saucepan over medium heat for 30 - 45 minutes. Keep the heat low enough that it doesn't boil, but it should appear to be steaming. Stir often! at 30 minutes, put the pumpkin in a liquid measuring cup to see how much it has reduced (you want it to reduce to 1/2 cup). If it's not yet down to 1/2 cup, return to the pot and cook until it has reduced to 1/2 cup. Set aside and cool.

2) Preheat oven to 350 degrees. Grease two cookie sheets.

3) In a large mixing bowl, cream the shortening and sugars together until light and fluffy. Beat in the cooled pumpkin and vanilla.

4) Sift in remaining ingredients and thoroughly combine. Spoon dough onto cookie sheets in rounded tablespoon-fuls, flattening the top slightly.

5) Bake for 10 -12 minutes. Remove cookies from oven, allow to cool for 5 minutes on the cookie sheet, and transfer to a wire rack to cool completely. Now, let's get ready to frost 'em.

6) To make the frosting: Combine the butter, milk, and brown sugar in a saucepan over medium heat. Boil slowly for 2 full minutes. Remove from heat and immediately add confectioner's sugar and vanilla. Beat until spreading consistency.

* Note: You've got to act fast with this frosting recipe! If you boil too long and the frosting becomes too think when you add the confectioner's sugar, just add a little milk until the right consistency is reached. Same goes for if it's too liquidy--just add a bit more confectioner's sugar until you get it the way you like it!

7) Frost those tasty pumpkin cookies! If you've got pumpkin seeds on hand, I would definitely sprinkle some on top (we were all out)