Apple Cranberry Cake with Brown Sugar Buttercream

November 27, 2015  /   /   //  3 Comments

Noosa_Apple_Cranberry_Cake Did everyone have a good thanksgiving?! This is such a fun time of year because the holidays really seem to bring people together and thanksgiving is great at kicking the festivities off! I’m sure everyone is overly stuffed from last night’s feast and just barely ready to dive into leftovers, but we’re already thinking about December and all the fun that comes with it! So today we have a not so little dessert that’s perfect for any upcoming get togethers or celebrations. Plus the cake itself is huge and really great for a crowd.

We’ve incorporated noosa’s honey flavored yoghurt into our batter today because it makes our cake super moist and adds a nice texture to the cake. Plus, because it’s already sweetened, we can cut back on some of the sugar we use in the batter. noosa yoghurt is one of my favorites; it’s so smooth and creamy, with a good amount of thickness to it. The amount of flavor they put into each container is also perfect, the perfect blend of sweet and tart. They’re perfect for incorporating into recipes and dishes, but also make the perfect snack on its own. I’ve recently been crushing on noosa pumpkin yoghurt…so good!

Anyway, back to cake!! I finished this beauty with fresh sage leaves and fresh cranberries, normally I’m not into garnishes that you can’t/shouldn’t eat, but the combination just seemed so seasonally appropriate that I couldn’t resist. We hope this cake serves as some good old holiday food inspiration! Enjoy!!
Noosa_Honey_yoghurt Noosa_Cake_Process Apple_Cranberry_Cake_Decortations Apple_Cranberry_Cake_Slice


Apple Cranberry Cake with Brown Sugar Buttercream
Makes 1 (9”) cake

apple-cranberry cake:
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups superfine sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3 eggs, lightly beaten
1 cup whole milk
1 (8 ounce) container of noosa honey yoghurt
1 1/2 teaspoons vanilla extract
1 small apple peeled, cored and diced
1 cup fresh cranberries
brown sugar buttercream:
1 cup (2 sticks) unsalted butter, softened
4 1/2 cups sifted powdered sugar
1/2 cup light brown sugar
2-3 tablespoons whole milk
1/2 teaspoon salt
fresh sage leaves
fresh cranberries

1. Preheat oven to 350˚F.
2. For cake: Place flour, baking powder, baking soda, and salt into a mixing bowl.
3. Place sugar, butter and eggs into another mixing bowl and whisk together. Pour the flour mixture into the egg mixture and whisk together until very thick and combined.
4. Stir in the remaining ingredients , except the apple and cranberries, until fully incorporated and the batter is smooth.
5. Gently fold in the apple and cranberries until evenly distributed.
6. Pour the batter into four prepared cake pans (bottoms lined with parchment and lightly greased) and bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
7. Allow the cakes to cool in the pans for 15 to 20 minutes before removing from pans and allowing cakes to cool completely.
8. For buttercream: Place butter into a stand mixer with a paddle attachment and whip until light and fluffy. Add sugar, 1/2 cup at a time, until fully incorporated. Add the remaining ingredients, scrap down the sides of the bowl, and continue to whip until smooth (the frosting should be on the runny side…not firm enough to pipe, but not so runny that it can’t sit, spread atop a cake).
9. To assemble: Place a thin layer of buttercream over the top of one of the cakes and top with the other cake, inverted (so both cake circle tops are touching one another). Repeat with remaining cake layers, so all four are stacked atop one another.
10. Gently frost the four tiered cake with a thin layer of frosting (the crumb coat). Place in the refrigerator for at least 30 minutes.
11. Coat the cake in another layer of frosting and smooth the frosting on the top of the cake. Top the cake with a border of fresh sage leaves and cranberries to look like a wreath. Slice and serve.

**This post is sponsored by noosa. Thank you for supporting our sponsors. It helps keep us going! **


Happy Thanksgiving!

November 26, 2015  /   /   //  0 Comments

Happy Thanksgiving friends!!! ♥ ♥ ♥


Cauliflower, Parsnip and Roasted Garlic Mash

November 24, 2015  /   /   //  4 Comments

Cauliflower_parsnip_mash Thanksgiving is literally around the corner, but we’re leaving you with this last recipe for cauliflower, parsnip and roasted garlic mash! Mashed potatoes are one of my favorite thanksgiving side dishes, but this year we’re switching things up just a tad by replacing our mashed potatoes for this slightly healthier version! It’s only slightly healthier because we swap out the potato for cauliflower and parsnips, but we’re still using plenty of butter and cream to make sure this dish is still extra rich and creamy!

The roasted garlic creates a nice balance against the sweetness from the parsnips and this dish is my favorite go to “mashed potatoes” substitute! If you’re still looking to squeeze one more dish onto your loaded holiday table, I highly recommend throwing these guys into the mix! Enjoy! xx, Jenny

Cauliflower, Parsnip and Roasted Garlic Mash
Serves 6 to 8

4 large parsnips, peeled and chopped into bite-sized pieces
2 heads cauliflower, chopped into bite sized pieces
1 head roasted garlic
1 cup heavy cream, warmed
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons minced thyme, optional
salt and pepper to taste

1. Fill a large pot with water and bring to a boil.
2. Add parsnips and boil for about 6 minutes. Add cauliflower and boil for an additional 10 to 12 minutes or until parsnip and cauliflower are fork tender.
3. Drain completely. Add roasted garlic and begin to mash mixture. Add remaining ingredients, season with salt and pepper and continue to mash until mixture is smooth and creamy.
4. Adjust seasonings and serve.

To roast garlic: Preheat oven to 375˚F. Slice off the top 1/2 inch of a head of garlic. Place garlic head on the center of a small piece of foil. Drizzle the garlic with a small amount of oil and lightly season with salt and pepper. Wrap foil around garlic and place directly onto the center rack. Roast for 30 to 35 minutes or until garlic is fork tender and caramelized. Allow garlic to cool for about 10 minutes, uncovered. Remove cloves, discard the peel and set aside until ready to use.


Creole Cornbread Stuffing

November 23, 2015  /   /   //  1 Comment

creole_cornbread_stuffing Thanksgiving is less then a week away and if you’re anything like me you’ve been procrastinating on what dishes to make, etc. I absolutely love stuffing. Like love love love love love stuffing!! I also don’t have it very much outside of this time of year, mostly because I forget about it, so when this time of year rolls around I just want to eat all the stuffing.

Earlier this month we showed you guys our Fig + Herb + Sausage Stuffing (hello delicious thang!), but today we have a creole cornbread stuffing for you!! This stuffing is totally decadent and totally worth having on your thanksgiving table this year. The secret is to dry the cornbread cubes out as much as possible so you still end up with stuffing with some texture, otherwise you’ll end up with something more similar to spoon bread..still super yum, but not quite what we want.

We used our pumpkin cornbread recipe for the cornbread in this stuffing. The pumpkin flavor adds a nice touch to the overall stuffing, but is still subtle enough that if you wanted to use regular cornbread or even store bought cornbread to save on a little bit of time, you totally can. Enjoy!! xx, Jenny

cornbread cornbread_stuffing_recipe


Creole Cornbread Stuffing
Makes 10-12 cups

1 recipe pumpkin cornbread (or 1 (8”x8”) pan of cornbread of choice), cubed and dried out
1/2 cup (1 stick) unsalted butter, softened
2 Andouille sausages, diced
1 yellow onion, diced
2 garlic cloves, minced
2 ribs celery, diced
1 poblano pepper, diced
2 ears fresh corn, kernels removed from cob
1 tablespoon smoked paprika
2 teaspoons chile powder
1 teaspoon cayenne pepper
2 tablespoons thinly sliced chives
1 tablespoon minced oregano
3 cups vegetable or chicken stock, warmed
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Pour dried cornbread cubes into a large mixing bowl. Set aside.
3. Place half of butter in a large skillet and melt over medium heat. Add sausage and sauté for 4 to 5 minutes. Pour into the mixing bowl with the cornbread and set aside.
4. Place remaining butter into the skillet and add onions and garlic. Sauté for 2 to 3 minutes. Add celery and poblano and continue to sauté for 4 to 5 minutes. Season with salt and pepper.
5. Add corn, paprika, chile powder, and cayenne and continue to sauté for 2 minutes. Stir in the chives and oregano, season with salt and pepper and pour mixture over the cornbread mixture.
6. Too mixture together. Add stock, 1 cup at a time and continue to mix until no dry spots remain.
7. Allow mixture to sit for about 10 minutes, to absorb any remaining liquid. Adjust seasonings.
8. Pour mixture into a lightly greased, 12” skillet or 9”x13” baking dish.
9. Cover with foil and bake for 25 to 30 minutes. Uncover and continue to bake for about 10 minutes or until the top has browned slightly.
10. Allow stuffing to cool for 10-15 minutes before serving.

**To dry out cornbread: Carefully cube into 1” pieces and spread onto 2 large baking sheets, in a single layer. Place baking sheets in a 225˚F oven for about 2 hours or until cubes have mostly dried out, but aren’t rock hard. Remove from oven and allow to cool completely before using or storing in airtight containers.