Walnut Cake with Praline Frosting

I'm a sucker for anything maple or praline. So when I came across this recipe in Cooking Light I grabbed my scissors and quickly added it to my recipe binder. And finally, the day came, I checked the cabinets and... yes! All I needed to pick up was a little more powdered sugar and I'd be all set. That's one thing I found so appealing about this recipe. I'm all about trying new ingredients and methods. But it's wonderful to have some delicious recipes to make with simple ingredients that I almost always have handy. I expected this recipe to be tasty. But I was shocked how good it was! I even made it vegan and it came out perfect. It's even good enough to make for a special occasion.. like my birthday *ahem*. 

Walnut Cake with Praline Frosting

Cake:

    2 C. flour

    1/2 t. baking soda

    1/2 t. salt

    7 T. butter, softened (or vegan margarine)

    1 C. granulated sugar

    1/2 t. salt

    2 large eggs (I used egg replacer)

    1 large egg white (I omitted)

    1 t. vanilla extract

    1 C. buttermilk (I used 1 C. soy milk + 1 T. apple 

      cider vinegar, let sit for 5 minutes before using)

    6 T. chopped walnuts, toasted

     

Frosting:

    1/2 C. packed brown sugar

    6 T. soy milk, divided

    2 T. butter

    1 T. light corn syrup

    dash of salt

    2 C. powdered sugar

    1/2 t. vanilla extract

    2 T. chopped walnuts, toasted

Preheat oven to 350°. 

To prepare cake, lightly spoon the flour into measuring cups; level with a knife. Combine flour, baking soda, and 1/2 t. salt, stirring well with a whisk. 

Place 7 T. butter, 1 C. granulated sugar, and 1/4 C. brown sugar in a mixing bowl; beat at medium-high speed with a mixer until light and fluffy (about 3 minutes). Add eggs, 1 at a time (or just pour in "eggs" a little at a time), beating well after each addition. Beat in egg white. Beat in 1 t. vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in 6 T. walnuts. Scrape batter into a 13x9" pan coated with cooking spray. 

To prepare frosting, place 1/2 C. brown sugar, 1/4 C. milk, 2 T. butter, corn syrup, and a dash of salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook 2 minutes. Scrape brown sugar mixture into a bowl. Add remaining 2 T. milk and powdered sugar; beat with a mixer at high speed 2 minutes or until slightly cooled and thick. Beat in 1/2 t. vanilla. Spread frosting in an even layer over cooled cake; sprinkle with 2 T. chopped walnuts. Let the cake stand until the frosting sets; cut into squares. 

My mom has been asking me to make grilled pizza again. Being January, it got dark early and the propane tank is empty so I decided to bake it inside. I still cooked the crust on each side before assembling it, like the recipe says, except I used the oven. This time I made pesto with toasted hazelnuts & pine nuts, cilantro, basil, lots of garlic, salt & pepper and enough olive oil to make it smooth. I made one pizza with nutritional yeast on top and the other with a little goat cheese. For the crust edge I used some poppy seeds and garlic salt. So delicious! Check out the recipe here. I use a ridiculous amount of veggies and don't even miss the cheese! 

These two meals I made vegan (minus the one goat cheese pizza) and were amazingly delicious and would highly impress one of those carnivores. ;) I have other fun suggestions and tips for these pizzas. I've made them quite a bit. Let me know if I can help you!

God's blessings to you,

Chef Teebs