This cake is the best of both worlds! It's bursting with so much flavor from the caramelized apples on top, to the bananas laced throughout. It gets cooked directly into a cast-iron skillet with a quick caramel sauce, and then flipped out for a beautiful presentation. Enjoy!
10 Tbsp unsalted room temp butter, divided
¼ cup light or dark brown sugar, packed
1/2 tsp kosher salt
3 large bananas, divided
2 small or 1 large apple (we used pink lady)
½ cup white sugar
½ cup light or dark brown sugar
2 large eggs
¾ cup full fat Greek yogurt
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 tsp cinnamon
¾ baking soda
¾ baking powder
½ tsp nutmeg
½ tsp kosher salt
Preheat oven to 350 degrees.
Melt 4 tablespoons butter in a well-seasoned 10-inch cast iron skillet. Add brown sugar and salt, and stir until sugar is melted and combined. Remove from heat.
Core and slice the apples and cut into thin wedges. Arrange over the butter sugar mixture. Cut one of the bananas in half crosswise and then in thirds, to create 6 pieces. Layer over the apples.
Place the two remaining two bananas in a separate bowl and mash. Set aside.
Prepare the batter by combining sugars and remaining 6 tablespoons butter in the bowl of an electric mixer. Beat until light and fluffy, about 5 minutes. Reduce speed and add eggs one at a time, then mashed banana, yogurt, and vanilla. Mix until well combined.
In a separate bowl combine flour, cinnamon, baking soda, baking powder, nutmeg, and salt.
Slowly mix dry ingredients into wet ingredients, and mix just until you no longer see flour. Pour batter into skillet over the bananas.
Bake on middle rack in oven until golden brown, about 40 minutes. Remove and allow to cool before inverting cake. To remove from pan run a butter knife around the edge of cake then invert the cake onto a large plate.
There are a few things that make this recipe exceptional, and first are the spiced pecans. We eat these sweet, crunchy, spicy pecans by the handful and love sprinkling them over salads and sides, especially during the holiday! Next is that sweet, sticky honey-baked acorn. The sweetness of the acorn is so spot on with the ricotta and nuts its perfection in every bite. Because the rest of the ingredients are simple it's important to use good quality ingredients. Enjoy!
1 large acorn squash
3 Tbsp good quality olive oil, divided
2 Tbsp honey, divided
3/4 cup fresh ricotta
4-6 mint leaves, roughly chopped
Flaky sea salt
½ cup Spiced Pecans, see recipe below
Crusty bread for serving
Preheat oven to 400 degrees. Cut the squash in half and scrape out the seeds with a spoon. Carefully slice the squash into half-moons and place in a large bowl, leaving the skin on. Toss the squash with 1 Tbsp olive oil and 1 Tbsp honey. Season with salt and pepper.
Lay the squash pieces on a foil-lined baking sheet. Bake for approximately 20 minutes or until the squash is golden and tender.
Meanwhile on a serving platter, spread ricotta evenly across. Drizzle with 1-2 Tbsp olive oil, 2 Tbsp honey, and spiced pecans. Season well with salt.
When squash are finished arrange on top of the ricotta and garnish with mint leaves. Serve with crusty bread and additional honey if desired.
1 Tbsp water
1 egg white
3 cups pecan halves
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
¼ tsp cloves
1/2 tsp kosher salt
pinch of cayenne
Preheat oven to 350 degrees.
Whisk together water and egg whites in large bowl. Add pecans and toss to moisten.
In a separate bowl combine sugar with the rest of the ingredients. Pour sugar-spice mixture over the nuts and toss to coat completely.
Line baking tray with silicone baking mats (or foil if you do not have silicone mats). Spread nuts across tray in a single layer.
Bake 15 minutes, flip nuts halfway through, and bake another 10-15 (be careful not to burn!).
Super buttery, super creamy, and loaded with flavor! These are our FAVORITE mashed potatoes, loved by all. The added Boursin cheese gives the potatoes the perfect amount of punch without overpowering. So divine!
2 pounds potatoes (half yukon gold/half russet potatoes)
6 Tbsp unsalted butter, divided 4Tbsp + 2Tbsp
1/4 cup whole milk
1/3 cup heavy cream
1 5.2 oz package Boursin cheese
fresh cracked pepper
fresh chives for garnish
Peel potatoes, and cut them into evenly-sized, 1-inch chunks. Transfer to a large pot with cold water. Be sure there is enough water to cover the potatoes completely by inch of water.
Place pot over high heat and bring to a boil. Reduce heat to medium and cook for about 15 minutes, or until a knife inserted in the middle goes in easily with no resistance.
While the potatoes are cooking, melt 4 Tbsp butter, milk, and cream together over the stove or in the microwave (this seems like a fussy step, but it really helps the potatoes absorb the fat for a perfectly creamy texture).
Drain potatoes well and immediately return the potatoes to the hot pot. Using a potato masher, mash the potatoes to desired consistency. Pour hot butter/milk mixture over and add Boursin cheese. Season well with salt (I prefer using kosher salt for mashed potatoes) and cracked pepper, and using a wooden spoon mix in the butter mixture. Be careful not to overbeat as they may become gluey.
Taste the potatoes to see if they need more salt, season as desired. Top with chives and 2 Tbsp butter, and serve warm or store in fridge until ready to reheat!
We are both so obsessed with this recipe! Some of our favorite things in one big bowl - perfectly sweet roasted carrots, hearty lentils, creamy goat cheese, and the orange vinaigrette just puts it over the top. Always a hit on the table and in the stomach!
2 Lbs carrots, trimmed and cut into 2-inch pieces
2 tsp honey
1 Tbsp olive oil
Salt and pepper
1 (14oz) can lentils
¼ cup Pecans, roughly chopped
2 Tbsp dried Cranberries
1 Tbsp chopped fresh Parsley
2 oz crumbled Goat cheese
1 Tbsp minced shallot
1 clove garlic, minced
Zest of 1 orange
2 Tbsp orange juice
1 Tbsp Sherry vinegar
1 tsp honey
1 tsp Dijon mustard
2 Tbsp olive oil
salt and pepper
Preheat oven to 400 degrees. Mix honey and olive oil in a medium bowl. Add carrots and toss well to coat completely. Set bowl aside to use again. Season carrots well with salt and pepper and transfer to a foil-lined baking tray. Spread carrots out evenly on tray and roast in oven for 15-20 minutes (or until tender and golden), stirring occasionally to ensure even cooking on all sides.
Meanwhile prepare the vinaigrette. In the same medium bowl add shallot, garlic, zest of orange, orange juice, sherry vinegar, honey, and Dijon. Whisk together then slowing add oil to incorporate. Season with salt and pepper.
Add drained lentils, pecans, cranberries, and parsley to the vinaigrette, and toss well to combine.
Once carrots are finished cooking allow to cool slightly then add to the lentils. Finish with crumbled goat cheese, and additional salt and pepper, if needed.
This is the cheesecakes of all cheesecake - Pumpkin!! Not only is this our favorite cheesecake recipe ever, but it's complete with the most flavorful, perfectly spiced crust and dollop of cinnamon whipped cream. We wait all year to make this, and then make it for three months straight (insert naughty face emoji). Hello fall/holiday/everything pumpkin season!
8 oz gingersnap cookies
1/4 cup roughly chopped pecans
3 Tbsp butter, melted
1 Tbsp granulated sugar
Pinch of salt
3 (8oz) packages of cream cheese, softened
1 (15oz) can pumpkin puree, about (1 ½ cups)
¼ cup heavy cream
3 large eggs
1 ¼ cup granulated sugar
1 tsp vanilla bean paste (or vanilla extract)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
Cinnamon Whipped Cream
1 cup heavy cream
¼ cup granulated sugar
1 tsp vanilla extract
¼ tsp cinnamon
For the crust: In a food processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 9-inch spring form pan pressing down firmly. Chill crust for 30 minutes, and begin to prepare the filling.
For the filling: Preheat oven to 350 degrees. Place one rack in the middle of the oven, and one rack on the bottom. Fill a 13x9 metal roasting pan with water going 1 1/2 inch up the side. Place the pan on the bottom rack to create steam while baking.
Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream; mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated.
Pour filling into the pan over the prepared crust. Place cheesecake in the middle rack of oven and bake for approximately 60 minutes - 70 minutes, or until the cheesecake is set, but still a slight jiggle in the center. Be careful not to over-bake! The center should spring back to the touch but will still be jello-jiggly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes. Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours.
For the whipped cream: Place heavy cream, sugar, vanilla, and cinnamon in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use.