Hubba Hubba Apple Cake

By: The Food Hunter

My go to when it comes to desserts is Gina DePalma, ex-pastry chef at Mario Batali's Babbo restaurant. You can guarantee if a recipe is one of DePalma's it will be delicious. And though DePalma can't claim this particular recipe as her own, it's been in her family over 40 years, if Gina says it's good...I believe her.

So when I came across a man selling 25lbs of fresh picked organic apples on the side of the road, I knew I had to make the Hubba Hubba Apple Cake, I've heard Gina talk so highly about. Similar to a cake I've made in the past the Hubba Hubba is loaded with cinnamon sugared apples making it moist and delicious.

Another month and I'm filling in as a Progressive Eats blogger...I see a pattern here. Let's just say I couldn't be happier since this month the theme is Apples and I'm bringing the Hubba Hubba Apple Cake. Be sure to check out what the other bloggers are bringing to the dinner. (links below). Need more apple inspiration check out my sweet & savory round-up here!



Hubba Hubba Apple Cake
(recipe courtesy of Gina DePalma)

5 large or 8 small apples, I used Honey Crisps
2 1/4 cups granulated sugar
2-4 teaspoons ground cinnamon
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup orange juice
1 cup vegetable oil
4 large eggs
2 teaspoons pure vanilla extract
Preheat the oven to 325 degrees.

Peel and slice apples and put them in a large bowl. Combine 1/4 cup of the granulated sugar with the cinnamon and stir well. Toss the apples with 3 tablespoons of this cinnamon-sugar mixture to coat them well, and set aside both the apples and the rest of the cinnamon-sugar.

Sift the flour, salt and baking powder into a very large bowl, then whisk in the the rest of the sugar until all of the dry ingredients are thoroughly combined.

In a medium bowl, whisk together the orange juice, vegetable oil, eggs and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a stiff whisk, stir the two mixtures together until you have a smooth batter; you’ll find it easier to start with a whisk and end with a rubber spatula to make sure there are no pockets of unmixed dry ingredients.

Spray a tube pan very well with non-stick vegetable spray.

Add half of the batter to the pan, using a spatula to evenly spread it. Distribute half of the apples over the batter evenly, and sprinkle the top with half of the cinnamon-sugar mixture. Layer the remaining batter on top of the apples, smoothing it with the spatula, then top with the remaining apples and the last of the cinnamon-sugar mixture.

Bake the cake on the center rack for 1 to 1 ½ hours, or until a cake tester or skewer inserted through the cake comes out clean, with no traces of wet batter.

Cool the cake for 15 minutes in the pan, then slide out the cake with the tube. Let the cake cool completely on a rack for 2 hours.

Additional Apple Recipes

Savory Dishes:

• Apple and Pecan Stuffed Pork Chops from Never Enough Thyme
• Apple-Cheese Spread from girlichef
• Apple Chutney from Mother Would Know
• Savory Apple Cheddar Bread Pudding from Stetted
• Tsunth Monji - Green Apple Fritters from Spiceroots

Sweet Dishes:

• Apple Butter Coffee Cake from Pastry Chef Online
• Apple-Pear Deep Dish Pie with Cheddar Crust from The Wimpy Vegetarian
• Homemade Pink Applesauce (Gluten-Free) from The Heritage Cook
• Hubba Hubba Apple Cake from The Food Hunter's Guide to Cuisine
• Maple Glazed Apple Tart from That Skinny Chick Can Bake
• Maple Roasted Apple Butter with Bourbon from Creative Culinary
• Savory Apple Cheddar Bread Pudding from Stetted
• Tsunth Monji - Green Apple Fritters from Spiceroots

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Carmel-by-the-Sea

By: The Food Hunter

Known as: "A village in a forest overlooking a white sand beach," Carmel-by-the-Sea is located on the Pacific Coast just a short 90 minute drive south of San Jose.



This quaint village is only 1 square mile, most of which is residential tree-lined streets. Adding to its charm is the lack of street lights, parking meters and house numbers.



Shops, restaurants, wine tasting rooms, gourmet food shops and art galleries line the main thoroughfare of Ocean Ave. where locals and tourist can find just about anything they need.



Keeping with the village feel hotels are boutique style and small. On a recent visit to this sea-side town I stayed at the Bavarian inspired Hofsas House Hotel. Built in 1957 Hofsas House is a family owned and operated property that strives to provide guests with exceptional hospitality and service. Personal touches like free continental breakfast, free Wi-Fi, in room fireplaces and lovely views add to the charm of this establishment.



I was greeted upon arrival by owner Carrie Theis and treated to a delicious wine and cheese selection picked specially for me from the local Cheese Shop. Carrie's love for the area was evident in our conversations with her as she helped us plan our stay.

Though everyone thinks of Napa or Sonoma when they think of California wine, there are a lot of vineyards scattered throughout the valleys of Monterey County. Unlike Napa & Sonoma Carmel makes wine tasting more accessible by offering people an opportunity to savor without ever having to think about transportation. As part of the "Wine Walk by-the-Sea" program you can purchase a Wine Tasting Passport ($65) that allows you to walk to 9 of the 14 tasting rooms all located within blocks of each other. You could easily spend an entire afternoon sipping wines on this self-paced, self-guided stroll around town.



If wine isn't your thing I suggest heading to Point Lobos State Reserve for some hiking and possible wildlife sightings. Grab a picnic lunch from 5th Ave. deli, located a few blocks from Hofsas House, to enjoy at this picturesque state park.



Save time for a quick visit to the Carmel Mission either before or after Point Lobos. The historic mission is still a working parish and the only California Mission to still have its bell tower dome.



Known as a food destination Carmel has a number of dining options at every price level. From casual coffee shops and gourmet markets to charming bistros and fine dining establishments, everything you'd want to eat is within walking distance. (Look for full dining report coming soon)



Whether you are looking for a romantic getaway, a fun filled girls wine weekend or a family vacation Carmel-by-the-sea has something for everyone.

This experience was provided complimentary. However, all opinions and comments are my own.

Italian Style Idaho® Potato Soup

By: The Food Hunter

It's officially football season which means its time for tailgating recipes. This month I've teamed up with the Idaho Potato Commission and the Virtual Potluck bloggers to create yummy recipes perfect for your next outdoor tailgating experience.

No matter what team you and your friends are routing for this crowd pleasing soup will warm you up and fill your bellies. It's not only fun and delicious too eat but also easy to transport in your favorite thermos.



Italian Style Idaho® Potato Soup
Servings: 10

Ingredients

6 small Idaho® potatoes, peeled & diced
1/4 pound pancetta, cut into 1/4 inch pieces
1/2 onion, diced
2 garlic cloves, minced
3 carrots, diced
3 stalks celery, diced
8 cups low sodium chicken broth
3 Tablespoons flour
1 cup milk
1/2 cup heavy cream
Salt & pepper to taste
2 Tablespoons fresh basil, minced
1 cup grated parmesan cheese

Directions

Add pancetta pieces to a large soup pot medium heat and cook until crisp and fat is rendered. Remove from the pot and set it aside.

Return the heat to medium-high and add the garlic, onions, carrots, and celery. Stir and cook for 2 minutes, then add the diced potatoes. Cook for 5 additional minutes, seasoning with salt, pepper.

Pour in the broth and bring to a gentle boil. Cook for 10 minutes, or until the potatoes are fork tender. Whisk together the flour and the milk and pour into the soup. Allow the soup to cook for another 5 minutes.

Blend in batches in a blender/food process until completely smooth. Stir in cream, parmesan, basil and pancetta, reserving a little for garnish.

Serve in bowls garnished with basil, cheese and crisp pancetta pieces.

 Be sure to check out all the other recipes:
Cheesy Smoked Sausage & Potato Soup
Home Fry Potato Salad
Potato Frittata Muffins 
Loaded Potato Bites
Potato Pierogi with Bacon & Cheese

Red Lentil & Olive Salad with Feta & Mint Yogurt Dressing

By: The Food Hunter

Lentils are part of the legume family. And though small in size they are a nutritional powerhouse rich in protein and fiber, making them an ideal meat substitute. Lentils are wonderful to have on hand, they are quick and easy to prepare and work will mixed into soups, stews and even salads.

Though I've eaten brown lentils often I have never until recently tried the red variety. The difference between the colors? In general, the brown lentils retain their shape well whereas the red tend to disintegrate. Red lentils also seem to have more of a subtle sweet nutty flavor.

Working with Bob's Red Mill and Stonyfield Yogurt to create a protein packed recipe I came up with this satisfying salad that makes for a light yet filling lunch or dinner. One thing about this salad is that it tastes even better leftover, so I urge you to make extra!

Red Lentil & Olive Salad with Feta & Mint Yogurt Dressing
1 cup red lentils ( I used Bob’s Red Mill)
1 bay leaf
3 cups water
1 cup pitted kalamata olives, roughly chopped
Handful of cherry tomatoes, halved
Yogurt Feta Dressing (recipe below)

Combine the lentils and bay leaf. Place in a medium size pot and add 3 cups of water. Bring to a boil. Reduce heat to medium-low and cook until tender, about 15 minutes. Make sure to keep lentils covered with water during cooking; if water level is low, add additional water and reduce the cooking temperature. Drain the water and pull out the bay leaf. Add chopped olives and tomato halves and refrigerate until cold. While the lentils are chilling make the dressing. When ready, top with dressing and serve.

Yogurt Feta Dressing
4 ounces feta cheese
1/2 cup plain Greek yogurt, (I used Stonyfield)
1/4 cup olive oil
1/4 cup chopped fresh mint

Combine ingredients in a food processor. Blend until smooth, season with salt and pepper to taste. Serve over lentils.

I have an ongoing relationship with Stonyfield.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own.

 

A Visit To Hayden Flour Mills At Sossaman Farms in Arizona

By: Lauren Potter

After a fabulous ‘social appetizer’ at Blue Hound Kitchen + Cocktails the night before, the official Foodies In Phoenix tour started with a true taste of Arizona and a sneak-peek of Hayden Flour Mills at Sossaman Farms in Queen Creek, Arizona.



I was really excited to get a behind-the-scenes tour of Hayden Flour Mills operation at Sossaman Farms. After watching the chefs at Cafe Allegro, at the Musical Instrument Museum (MIM), cook and bake with their products for the past few years, this sensory experience really brought me full circle.



Over the past few years, carbohydrates have gotten such bad ‘PR’, but Hayden Flour Mills is managing to make carbs cool again, by really tapping into their history and heritage using ancient grains.






It’s amazing to consider how much Hayden Flour Mills produces, especially considering it’s literally a one-man show. Ben Butler is - as they lovingly refer to him - the “bearded miller extraordinaire” and he gave the Foodies In Phoenix a tour of the milling room where all of the magic happens.



After Ben told us about the milling process, we were lucky enough to take home samples of his fresh, handmade pasta. Naturally, the foodies were drooling over the thought of going home to cook some of the purple barley rigatoni and mafalda, as well as freekeh and durum semolina fazullio and macaroni. While Hayden Flour Mills’ pasta is still very much in the test stages, it may appear on shelves next to their flours and grains in the not-too-distant future.



Hayden Flour Mills may not yet be a household name for all Arizonans (yet), but they should be. In fact, they’re kind of a big deal. So much so that in 2014, Hayden Flour Mills won the Martha Stewart American Made award and they’re also featured in an upcoming documentary, “The Grain Divide.”



What’s even more exciting is that soon everyone will be able to schedule their very own behind-the-scenes tour of Hayden Flour Mills also! With an official grand opening scheduled for this fall, the mill will be giving visitors the opportunity to take baking classes and educational seminars. The intimate space is a perfect setting to learn about the importance of these flavorful heritage grains in the American diet.

***Story and photos by Lauren Potter***  ***Tour & tasting courtesy of Visit Mesa***

Termini's Bros Bakery, A Philadelphia Icon

By: The Food Hunter

On south 8th street, deep in the heart of South Philly, is Termini’s Bakery, an iconic Italian pastry shop founded in 1921 by brothers Giuseppe & Gaetano Termini.



In business for over 94 years this family owned bake shop cranks out some of the best Italian sweets in town. Termini's is especially known for their cannoli, the Sicilian fried tubular shells stuffed with a sweetened filling of whipped ricotta, or pastry cream.



Many people don't know this but two of my uncles were bakers at Termini’s for many years. From the ripe age of 16 until their retirement, Sam & Pete Russo, who were also brothers worked baking pastries on a daily basis.

I'm sure you can imagine what this meant for our family, basically there was never a shortage of dessert when they were around. Family gatherings were turned into special occasions whenever my uncles came to visit bringing baked goods from Termini’s.
 


Unfortunately back then I didn't realize how lucky I was or maybe even how spoiled to have such a wonderful bakery in my neighborhood and such great connections to it. Having moved out of the city several years ago my visits to Termini’s and consuming yummy pastries has become quite sporadic.



Throughout the years, guided by my palate and recipes which have been passed down from family members, I’ve taught myself to make various bakery items that I remembered from childhood, like tea biscuits, pound cake and even the cannoli filling.



On a recent visit to Philadelphia Ryan, one of the media managers at Termini's gave me a behind the scenes tour of the bakery kitchens. I was able to talk to the bakers, and cake decorators and was even given a quick hands on tutorial of cannoli pinning.



Wearing a bakers hat and apron and using the same wooden dowels that my uncle’s once used I learned this simple technique of making a great cannoli. A cool experience for a pastry lover and self-taught baker, like myself.



There's no denying that Termini Brothers Bakery holds a special place in the heart for most Philadelphians and will for many years to come.

The Italian Eye Opener Breakfast Sandwich

By: The Food Hunter

If you like breakfast sandwiches then you will love my Italian Eye Opener; a grab-and-go breakfast sandwich done up Italian style. Eggs loaded with healthy greens, Parmesan cheese and tomatoes...what's not to love?

The Italian Eye Opener Breakfast Sandwich

Servings: 6.

Butter or cooking spray, for pan
6 large eggs
1/4 cup milk
1 teaspoon salt
Pepper, to taste
6 tablespoons Parmesan cheese, grated
12 cherry tomatoes, sliced
1/4 cup fresh baby spinach, chopped
12 slices Italian bread, toasted

Preheat oven to 375 degrees. Coat six wells of a cupcake pan generously with butter or cooking spray. In a medium bowl, beat eggs and milk until color is uniform. Stir in salt, pepper and Parmesan cheese. Place two sliced tomatoes and a small amount of spinach into each buttered muffin cup. Fill each cup about three-fourths full with egg mixture.

Bake 14-16 minutes or until centers are barely firm to the touch and the tops of the muffins have domed. Remove from oven and let cool 2-3 minutes in pan. Remove from pan and serve immediately between two slices of toasted Italian bread or sandwich bread.

(The egg muffins can be refrigerated for up to two days, or frozen.)

Arizona Road Trip

By: The Food Hunter

When you live in Phoenix and have out of town guests, you know at some point you are destined to make the obligatory trip to Sedona. Now don't take that the wrong way, I love Sedona and I love showing it off to visitors. Where else can you get beautiful photos like this?!?



This time around we decided to add a stop over in Jerome. For those that don't know both Jerome and Sedona are located in Northern Arizona. Sedona's main attraction (as you can see from the photos) is its array of red sandstone formations which are a popular backdrop for outdoor activities. Jerome, an old Arizona mining town in the Black Hills of Yavapai County, was once the fifth largest city in Arizona which has since become known as a ghost town.



Though you can reach both Jerome & Sedona through Interstate 17 I highly suggest you make your way to state route 89A through Prescott where you will meander up and then down Mingus mountain. You can expect a 2-2.5 hour drive time, depending on where you start from in Phoenix, filled with amazing views and winding roads.



Be sure to stop for a photo op!



Wine tasting and haunted ghost tours are two popular things to do in Jerome. Visitors can also explore the Jerome Mine Museum, The Grand Hotel and the infamous Liberty Theater, which opened in 1918 and is one of Arizona’s finest historic landmarks.



Though there are several restaurants in Jerome, though my suggestion would be to grab a snack and hold off on lunch until you get to Sedona. Once in Sedona a fun spot for lunch or dinner is SaltRock Kitchen at the Amara Resort.



On the menu is a selection of delicious appetizers like the duck confit tacos,



tangy gazpacho soup



and the most amazing roasted mini bell peppers served with chipotle aioli.



You can enjoy a juicy burger and rosemary fries



or a delicious egg salad sandwich with green peas and lemon aoili on a croissant.



And don't forget to save room for dessert! May I suggest the S'mondae: a bowl of vanilla ice cream mixed with Mexican chocolate syrup, marshmallow and graham cookie all topped with spiced coffee.



Not ready to head back to the heat of Phoenix, enjoy your time around Sedona browsing in the various gift shops, or strolling through the town.



When you are ready to head back to the Phoenix area hop on Interstate 17 and you will be back in the Valley in under two hours.

Chocolate Orange Layer Cake

By: The Food Hunter

I bake on a weekly basis, usually something quick and easy to satisfy my sweet tooth. But when there is something to celebrate, like a birthday or anniversary, I love making fancy layer cakes.



Special occasions deserve special cakes, like the Dark Chocolate Orange Layer cake I made for my uncle's birthday. Alternating layers of made-from-scratch dark chocolate cake, soaked with rum and rich orange buttercream made this cake extra special.



Dark Chocolate Orange Layer Cake

1 cup dark cocoa powder
3 cups all-purpose flour
1 1/2 teaspoon salt
1 tablespoon baking soda
1 1/2 teaspoon baking powder
2 cups sugar (I used Imperial)
1 cup vegetable oil
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 large eggs
1 1/2 cups hot water

Preheat oven to 350. Butter the bottom and sides of two 9 inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with some cocoa and tap out extra.

Sift cocoa, flour, baking soda, baking powder, salt, and sugar into a boil of a stand mixer.. Add in oil, buttermilk and vanilla. Mix to incorporate. Add eggs one at a time. Add hot water and beat until smooth, about 2 minutes.

Pour the batter into the pans and bake 40-45 minutes or until a toothpick inserted into the centers comes out clean. Rotate the pans half way through the baking time. Do not overbake

For the Syrup
juice & zest from one orange
1 tablespoon sugar
1 tablespoon dark rum

Combine orange juice, orange zest and sugar in a small pot. Cook on medium heat until sugar is dissolved and some of the juice has evaporated. Remove from heat and stir in the rum. Let it cool a bit before moistening the cake layers.

For the Orange Buttercream
1 cup unsalted butter (2 sticks)
3 cups confectioners (powdered) sugar
Juice from one orange
½ teaspoon salt
1 tablespoon vanilla extract
4 tablespoons heavy cream

Cream butter in a mixer with the paddle attachment on medium speed. Add powdered sugar. Mix on the lowest speed until the sugar is absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, orange juice and cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional cream 1 tablespoon at a time.

To assemble the cake
Place one cake layer top side up on a serving platter. Use a long serrated knife to cut the top so that it is flat and even. Soak cake layer with half of the syrup. Spread a little over a cup of buttercream on top. Add the remaining cake layer and trim the top again. Soak with syrup.  Spread that layer with the rest of the buttercream.

Grilled Corn Mac & Cheese

By: The Food Hunter

The end of summer might be just around the corner for some, but we're still in the middle of grilling season here in Arizona, which means lots of outdoor get-togethers. In our family my husband is the grill master and I'm in charge of creating delicious side dishes.

My new go-to recipe for picnics is Grilled Corn Mac & Cheese. Why, you ask? Three reasons:

1. It makes a wonderful companion to any dish my husband decides to grill.
2. It features lots of creamy Kerrygold cheese.
3. Who doesn't love mac & cheese.

Serve it at your next outdoor event and I guarantee your guests will be begging for seconds.



Grilled Corn Mac & Cheese
3 cups large shell pasta, uncooked (6 cups cooked)
2 tablespoons unsalted butter (I used Kerrygold)
3 tablespoons flour
2 cups whole milk
1 tablespoon fresh thyme, chopped
1 cup (4 ounces) Kerrygold Aged Cheddar, shredded
1 box of Kerrygold Dubliner Cheese Wedges
2 ears of corn, grilled and removed from cob
Salt and pepper to taste

Cook pasta in salted water according to package directions. Drain and set aside.

While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Whisk for about 2 minutes. Add milk and continue to whisk to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir cheese and thyme. Add corn and mix well. Season with salt and pepper to taste. Serve.

I have an ongoing relationship with Kerrygold.. I receive product, coupons or compensation for posts featuring their products. As always, all opinions are 100% my own