Applesauce Cake with Cinnamon Cream Cheese Frosting

We are one week into November and suddenly everyone is requesting Christmas lists.  Where did the Fall go? I haven't done nearly enough baking with apples. No pumpkin recipes as of yet. But yet I am hankering for some Christmas cookies.  

I tagged this recipe several years ago and it has been on my mind ever since. Yes, I have a "to bake" list a mile long. The bread uses applesauce. Not quite apples but close enough in my book.

Mr. J doesn't like cake but if you disguise it in loaf form he doesn't know the difference. 

The loaf comes together so easily and took little effort to put in the oven. The whole wheat flour makes me feel like I am getting a few extra good things in this cake.  And the cinnamon and nutmeg make the whole house smell warm and inviting. 

If you leave off the frosting this recipe could totally pass for breakfast but who doesn't want a little frosting in their lives. The touch of cinnamon makes everything about this cake even more delicious and special.  It has been two days since I baked this up for a special treat and only two slices remain. 

Applesauce Cake with Cinnamon Cream Cheese Frosting

by Emily Morris, Eat, Live, Run

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake dessert apple cake fall

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Ingredients (1 loaf)

For the Cake:

• 1 cup sugar
• 1 stick butter, softened
• 1 egg
• 1 tsp vanilla extract
• 2 cups whole wheat flour
• 1 tsp salt
• 1/2 tsp baking soda
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 cup applesauce (unsweetened)

For the Frosting:

• 1/2 stick butter, softened
• 4 oz cream cheese, softened
• 1/2 cups powdered sugar
• 1/2 tsp cinnamon

Instructions

Preheat oven to 350 degrees and grease a loaf pan well with cooking spray or butter.

In a stand mixer cream the butter and sugar together on medium high speed until light and fluffy. Add the vanilla and the egg and keep beating until well combined. Scrap down sides of the bowl.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add dry ingredients, along with applesauce, to the wet ingredients and beat until combined, about 30 seconds to a minute more.

Spread batter out in greased loaf pan, smooth surface with a rubber spatula, and bake for about 1 hour, until cooked through and golden brown.

To make the icing, cream together the butter and cream cheese until well combined and smooth, then add the powdered sugar and cinnamon. Continue beating on high for 6-8 minutes until light and fluffy. Spread icing on loaf once completely cooled.

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Baby Update: Week 23

Hanna Andersson cuteness!!

If you couldn't guess by the picture we are having a girl.  Everyone was telling me that they guessed a boy. I think I convinced myself that was what we were having. When the technician said it was a girl I was quite taken aback.  I didn't really have a preference. More importantly we have a baby with one head, two arms and legs and ten fingers and toes. Seeing all of the detail on the monitor was crazy.

Everyone says the second trimester is the honeymoon period of the pregnancy.  I would disagree.  Nothing much as changed since first trimester. I might be a bit less tired, as in if I sit on the couch I don't immediately want to fall asleep, but I still don't have a lot of ambition to do much.   

As far as exercise I still try to walk every day. It ranges from about 30-45 minutes at a pace of 3.5-3.7. I get in about 2-3 miles each day.  I stop more because I have to pee than because I am tired. Stairs are no good. One flight leaves me huffing and puffing for air.  The problem is I don't really enjoy elevators either.  The slightest up or down sensation makes me incredible nauseous immediately.  Traveling in cars or planes is not my favorite thing.  I am going to be done traveling for work come the end of December. I am counting down the days for sure. 

As for food, I still don't have any aversions or major cravings.  Simple food both by flavors and ease of preparation is what I want. 

The nursery isn't quite done. My whole done by the end of October thought was clearly not well thought out with everything else going on. We are getting a bit closer though on the paint end. Up next is the closet. 

I am pretty much done with the registry. We wanted to have it ready for Christmas time since we are asking more for baby things than things for us.  We don't even have her yet and she is top priority already.  Baby things are complicated. There is so much stuff and so many opinions. I figure there is only so much she will need in the first month or so. We decide from there what else we need.

For the last update we picked out a name....I think. We didn't talk names until we found out the gender. Growing up I had all sorts of boy baby names but no girl ones. Thus, we were starting from scratch. We started out on completely opposite ends of the spectrum but the more we talked the more we had some overlaps.  There is one we both really like so we are going with that for now.  Much to the dismay of family and friends though we are keeping it a secret. 

Spinach and Tortellini Soup

An easy dinner of creamy tomato soup packed with spinach and cheese tortellini to keep you warm on a cold night.

The weather has turned cold and rather windy lately. And although I could eat and do eat soup all year round lately it is the only thing I want to have in front of me come meal time. 

I made a similar version of this soup several years ago. The difference is the older soup is more broth based with chunks of tomato. This soup uses crushed tomatoes so its thicker and almost creamy. 

I try to get as many vegetables as possible into my diet but I haven't really wanted them lately. This soup though is packed full of spinach. Plus you get the carbs from the pasta and protein from the cheese. It is filling and good for you.  A win, win in my books.  

The soup comes together so easily and the recipe is made of all pantry staples. Its the perfect "I don't know what to have for dinner" dinner. 

Spinach and Tortellini Soup

by Emily Morris, adapted from How Sweet It Is

Prep Time: 20 minutes

Cook Time: 5 minutes

Keywords: saute soup/stew pasta spinach

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Ingredients (serves 6-8)

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 sweet onion, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh basil, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons tomato paste
• 12 ounces fresh spinach
• 1 (28-ounce) can crushed tomatoes
• 2 1/2 cups vegetable or chicken stock
• 12 ounces cheese tortellini
• 1/3 cup freshly grated parmigiano-regianno cheese

Instructions

In a large soup pot over medium-low heat add the olive oil and butter. Once the butter has melted, add the onion. Cook until softened, stirring occasionally about 5 minutes.

Add in the garlic, paprika, basil, salt, pepper and tomato paste. Stir until combined and cook for 5 more minutes.

Add in the fresh spinach, stirring continuously until it begins to wilt. Add the crushed tomatoes and stock.

Increase the heat and bring the soup to a high simmer for 5 minutes, uncovered.

Add in the tortellini and cook according to the directions on the package, no more than 5 minutes.

Stir in the freshly grated cheese right before serving.

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