Parsnip Spice Cake

Parsnip Spice Cake
Print Recipe
    Servings
    16-18
    Servings
    16-18
    Parsnip Spice Cake
    Print Recipe
      Servings
      16-18
      Servings
      16-18
      Ingredients
      Cake
      Simple Syrup
      Cream Cheese Icing
      Servings:
      Instructions
      Cake
      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
      Simple Syrup
      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
      Cream Cheese Icing
      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

      Raspberry Swirl Cake


      Raspberry Swirl Cake
      Print Recipe
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Raspberry Swirl Cake
        Print Recipe
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Ingredients
          Raspberry Sauce
          Cake
          Mascarpone Whipped Cream
          Servings: people
          Instructions
          Raspberry Sauce
          1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
          Cake
          1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
          2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
          3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
          4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
          Mascarpone Whipped Cream
          1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
          Recipe Notes

          Be sure to use a 9" x 2" or 9" x 3" pan.

          Blueberry French Toast Bake

          Blueberry French Toast Bake
          Print Recipe
            Servings Prep Time
            6 people 25 minutes
            Cook Time
            40-45 minutes
            Servings Prep Time
            6 people 25 minutes
            Cook Time
            40-45 minutes
            Blueberry French Toast Bake
            Print Recipe
              Servings Prep Time
              6 people 25 minutes
              Cook Time
              40-45 minutes
              Servings Prep Time
              6 people 25 minutes
              Cook Time
              40-45 minutes
              Ingredients
              Blueberry French Toast Bake
              Balsamic Blueberry Sauce
              Servings: people
              Instructions
              Blueberry French Toast Bake
              1. In a medium bowl whisk together eggs, milk, maple syrup, cinnamon and nutmeg.
              2. Generously butter an 8"x8" pan. Spread half the bread cubes evenly in pan and dot with half of the cream cheese chunks. Sprinkle with 1/2 the blueberries. Repeat with remaining bread, cream cheese and blueberries. Pour egg mixture evenly over bread. Cover and refrigerate 8 hours or overnight.
              3. Preheat oven to 375℉. Bake uncovered for 40-45 minutes until golden and set in the centre. Remove from oven and serve with balsamic blueberry sauce.
              Balsamic Blueberry Sauce
              1. In a medium sauce pan combine blueberries, sugar, and 4 tbsp of water. Cook over medium heat until simmering and sugar has dissolved, approximately 10 minutes. Stir together cornstarch and remaining 2 tbsp of water. Stir into blueberries and heat to a full simmer. Remove from heat and stir in vanilla and blueberry balsamic vinegar. Serve warm with french toast.
              Recipe Notes

              Balsamic Blueberry Sauce can be made a day ahead with the french toast and rewarmed for serving, or cooked while the Blueberry French Toast  is baking. I made the french toast in muffin tins for presentation, however they were fussy to assemble and difficult to remove from tins.  A single 8"x8" pan is recommended.

              Baked Apple Cranberry Oatmeal


              Baked Apple Cranberry Oatmeal
              Print Recipe
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Baked Apple Cranberry Oatmeal
                Print Recipe
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Baked Oatmeal
                  Topping
                  Servings: people
                  Instructions
                  Baked Oatmeal
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
                  3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
                  Topping
                  1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
                  2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
                  Recipe Notes

                  If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

                   

                  Peppered Popovers


                  Peppered Popovers
                  Print Recipe
                    Servings Prep Time
                    12 popovers 15 minutes
                    Cook Time
                    30-33 minutes
                    Servings Prep Time
                    12 popovers 15 minutes
                    Cook Time
                    30-33 minutes
                    Peppered Popovers
                    Print Recipe
                      Servings Prep Time
                      12 popovers 15 minutes
                      Cook Time
                      30-33 minutes
                      Servings Prep Time
                      12 popovers 15 minutes
                      Cook Time
                      30-33 minutes
                      Ingredients
                      Servings: popovers
                      Instructions
                      1. Preheat oven to 425℉. Pour 1/2 tsp of canola oil into bottom of 12 regular size muffins tins. Place in oven and allow to heat for 5-7 minutes.
                      2. In a large bowl, whisk eggs until smooth. Add milk and whisk until combined. Add remaining ingredients and whisk until smooth, approximately 30 seconds.
                      3. Remove muffin tins from oven and fill each with approximately 3-4 tbsp of batter (about 1/2 full) Return to oven and bake for 18 minutes until puffed and starting to brown. Reduce heat to 350℉ and continue to bake for an additional 12-15 minutes. Remove from oven and serve immediately.