French Apple-Almond Butter Cake With Vanilla Caramel Sauce
Recipe by Nielsen-Massey Vanillas.
French Apple-Almond Butter Cake
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (1½ -sticks) unsalted butter
3 medium Fuji apples (about 3 cups, divided)
2 tablespoons firmly packed dark brown sugar (for apple pieces)
1 cup sugar
4 large eggs
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon apple liqueur
½ teaspoon Nielsen-Massey Pure Almond Extract
Preheat oven to 350°F. Lightly coat a 9-inch light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.
In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into ¼-inch pieces, place in a medium bowl and mix with brown sugar; set aside.
In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add vanilla extract, apple liqueur and almond extract; beat to combine. Gradually add the dry ingredients beat on low, just until incorporated.
With a rubber spatula, fold in 2 cups of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining cup of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.
Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.
Serve with warm Vanilla Caramel Sauce:
Vanilla Caramel Sauce
(Yield ½ Cup)
3 tablespoons butter
3 tablespoons sugar
2 tablespoons firmly packed dark brown sugar
3 tablespoons heavy cream
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon apple liqueur
In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat add vanilla extract and apple liqueur; stir until combined. Serve 1 tablespoon warm sauce over each slice of cake.
- 1⁄4 cup blackberries
- 1 cup raspberries
- 1⁄2 cup strawberries
- 1⁄4 cup blueberries
- 1 1⁄2 cups fresh cream
- 1⁄2 cup milk
- 1⁄4 cup honey
- 1⁄2 cup condensed milk
- Mix together berries, fresh cream, milk, honey and condensed milk.
- Press using Juicepresso.
- Mix juice and pulp together and put into an airtight container and freeze.
- Remove from freezer and allow to warm slightly for easier serving.
- Frozen berries can be used instead of fresh with the same results. Just allow berries to thaw prior to pressing.
Black Rice –though often overlooked– is a true "super grain" loaded with vitamins, minerals and natural anthocyanin (antioxidants)— just like those found in blueberries, blackberries, dark cherries and acai.
In ancient times, Black Rice was reserved exclusively for Chinese Emperors. No others were allowed to consume it. There’s a reason the Chinese Emperors wanted to keep black rice to themselves (besides the fact that’s its purple, which is commonly associated with royalty and piety) —many don’t know this, but black rice rivals and often exceeds some of the most notable antioxidant rich foods. Plus it’s loaded with natural fiber – A great healthy alternative to traditional wheat flour tortillas.
Lunch: Turkey Cranberry Wrap:
1. Black Rice Tortillas
2. 3 slices of turkey
3. Dried Cranberry
4. Your choice of sauce (recommend, pesto, avocado, greek yogurt, cream cheese)
Dessert: Strawberry Cheesecake Wrap
1 Black Rice Tortilla (please ask me for prepping instructions)
2 Strawberry Jam
4 Softened Cream Cheese (or Greek yogurt)
5 Walnuts (optional)
These exotic new tortillas are 100% vegan and gluten-free, making them a great nutrient-dense option, especially for those with certain dietary restrictions. Like all Food for Life products, Exotic Black Rice Tortillas are free of conditioners, additives, artificial flavors, colors and preservatives. Each tortilla contains 4g of protein, 2g of fiber and 0g sugar.
It’s been a while since I’ve had French Onion soup, which is sad – I love onions! And now my appetite has really been whet thanks to this delicious take on the classic soup inspired by DreamWorks Pictures’ The Hundred-Foot Journey. You can view a larger version of this recipe card by clicking on the image:
I’ve been traveling a lot this summer, so I’ve been spending even more time than usual in the airport. We all know that air travel can be a bit of a slog these days, which is why I’m loving these specialty “Airport cocktails” – Mixologist Jim Meehan has created a number of signature cocktails served exclusively at Las Vegas’ McCarran International and Dallas Fort Worth Airport in their American Express Centurion Lounge. I was at DFW a few months ago and I wish I had known about this, because I could have used a drink when my plane was delayed due to lightning. No flights booked in the near future? Fear not! You can recreate these delicious cocktails at home – and you won’t even have to go through airport security to drink them!
Bison & Bear
1.75 oz. Zubrowka Vodka
.75 oz. Contratto Bianco Vermouth
.75 oz. Lemon Juice
.5 oz. Barenjager Honey Liqueur
Shake with ice and fine strain into a chilled coupe
Garnish with a smacked mint leaf
Flor de Oaxaca
1.75 oz. Vida Mezcal
.5 oz. Lime Juice
.5 oz. Grapefruit Juice
.5 oz. Small Hand Foods Pineapple Gum Syrup
1 dried jasmine pearl
Muddle the jasmine pearl and pineapple gum, then add the rest of the ingredients
Shake with ice and fine strain into a chilled coupe
George & Ginger
2 oz. Dickel #12 Tennessee Whisky
.75 oz. Cocchi Americano
.5 oz. Canton Ginger Liqueur
2 Dashes Miracle Mile Bergamot Bitters
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
2 oz. Prosecco
.75 oz. Beefeater Gin
.5 oz. Cocchi Rosso
.5 oz. Cappelletti Aperitivo
Build in a rocks glass filled with ice
Garnish with half an orange wheel
2 oz. Viognier/Full bodied wine
.75 oz. La Diablada Pisco
.5 oz. Lemon Juice
.25 oz. Luxardo Maraschino
.25 oz. Small Hand Foods Pineapple Gum Syrup
Build in a wine glass filled with ice
Garnish with half a lemon wheel and a stick of cinnamon
All recipes by Jim Meehan.
- ½ cup fresh lemon juice
- ½ cup soy sauce
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 4 6-ounce skinless, boneless chicken cutlets
- Combine lemon juice, soy sauce, ginger, and black pepper in large resealable plastic bag. Add chicken. Seal bag, then toss several times to coat chicken. Marinate chicken in refrigerator for 20 minutes to 2 hours.
- Preheat outdoor grill for medium-high heat, or heat grill pan on stove until hot.
- Remove chicken from bag, discarding marinade.
- Grill chicken 4 to 5 minutes per side. Serve with grilled or steamed vegetables.
This is a partnered post, samples received
I’m working with al fresco and Columbia Crest to bring you a fun recipe with a wine pairing. I LOVE Wine, really love it and so excited to be part of this opportunity. Now through August 2, al fresco all natural, America’s #1 chicken sausage brand, is partnering with Columbia Crest to help you wine and dine better by pairing al fresco’s favorite seasonal dishes with the perfect Columbia Crest wine. Here is my pairing!
Chicken Sausage Coos Coos with Columbia Crest 2012 Pinot Blanc
(Aromas of apple blossom and jasmine introduce flavors of juicy pear and melon. The wine displays bright acidity and minerality with a refreshing finish.)
Chicken Sausage Stir Fry Recipe
Assorted Veggies (we used red peppers, yellow peppers, zucchini and carrots)
3 al fresco Chicken Sausage Links (more if your family are big meat eaters)
Sun-Bird Stir Fry packet
1/8 cup soy sauce
1/8 cup Columbia Crest Pinot Blanc
1 Tablespoon butter
Cut your veggies
Sautee your veggies with the butter until they are soft (about 15 minutes)
Cut the sausage in half and in half again
Add to your pan and cook for about five minutes
Pour the stir fry packet over your pan stir into the veggies
Then add soy sauce and wine and stir; cook for 5 more minutes
Prepare the coos coos to directions
Then stir in the coos coos in your pan
Enter to Win:
ALL-EXPENSE PAID trip to the Columbia Crest Winery in Washington State by liking al fresco on Facebook and submit the required form as directed!
Then here at MomStart:
(1) Grand Prize of :
· al fresco coupons for (2) free products
· al fresco trivet, spatula
· grilling brush
· Columbia Crest wine opener and bottle stopper
Runner Up Prizes:
· (5) coupons for free al fresco products
Tell me what wine/recipe pairing you might enjoy
Use the rafflecopter
- 1Lb. Watermelon cut into one inch cubes
- 1Lb. Honeydew melon cut into one inch cubes
- 1Lb. Cantaloupe cut into one inch cubes
- 1Lb. Pineapple cut into one inch cubes
- ½ Cup of honey
- ⅓ Cup of unsalted pistachio shelled nuts, chopped roughly.
- 6 pieces wood skewers (6″ long, soaked in water for 2-3 hours before use)
- Preheat grill at 400⁰F.
- Pass through the wood skewers the cubed fruit in whichever order you want and place them. onto the hot grill to create grill lines for about 20 seconds each side.
- Remove and place them in an oval platter, drizzle the kebabs with honey and sprinkle the chopped pistachios on top and around the grilled fruit kebabs.
This is a partnered post with Movies On Demand I’m working with Movies On Demand on cable once again to get the word out about their service where you can watch many of your summer favorites with the push of a button instantly in the comfort of your own home all opinions are my own.
With the heat blazing outside we like to stay in and watch the TV so we decided to have our Movies on Demand Viewing Party. We started outside with Home Made Orange Juice Ginger Pops. It was a hot day and we needed to cool off and I don’t like the mess of popsicles inside the house. So they had to eat their pops outside.
Orange Juice Ginger Pops Recipe:
1 inch of ginger
Juice 9 oranges
Peel an inch of Ginger and then Juice it with the oranges
Freeze the juice in the freezer
Then we decided to take it inside to watch the movie.
We started on the couch watching the LEGO movie eating popcorn. You can’t have a viewing party without popcorn, even if you did just have pops.
The LEGO movie follows Emmet, who is on an epic quest to stop an evil tyrant from gluing the universe together, a journey for which he is hilariously underprepared. Now available On Demand the same day as DVD. We LOVE this movie and love that we were able to use only $4.99 to get it On Demand. Plus it’s right there and we don’t have to leave. We cuddled for a while and eventually the kids ended up in the floor in their sleeping bags.
My husband and I are still looking forward to a date night to watch something On Demand by ourselves. There are a lot of really great options with Moves On Demand with new titles every month.
For more information about Movies On Demand on cable, please visit http://www.rentmoviesondemand.com/.
- 2 vine ripened tomatoes, coarsely chopped
- 1 large cucumber, peeled and cut into chunks
- 1 small red onion, thinly sliced
- 2 stalks celery, sliced
- ¼ cup Kalamata olives
- 1 teaspoon oregano
- Salt and black pepper to taste
- 4 ounces feta, cut into small pieces
- Extra virgin olive oil
- Combine tomato, cucumber, red onion, and olives in a salad bowl. Add oregano, salt and pepper. Add feta and toss to combine.
- Let stand for 15 minutes before serving. Just before serving add olive oil and adjust for seasoning.