A Taste Of Autumn

By Jennifer Bajsel

Servings: 12 | Prep Time: 30 min. | Cook Time: 45 min. | Total Time: 1hr. 15 min.

Ingredients:

2 cups all-purpose flour | 1 Tbsp. chai spice (see below) | 1 ½ tsp. baking soda | 1 tsp. baking powder | ½ tsp. salt | ¾ cup vegetable oil | ¾ cup brown sugar | ¼ cup sugar | 3 eggs, room temperature | 1 Tbsp. vanilla extract | ½ cup sour cream | 3 medium carrots, shredded Cream Cheese Frosting: 8 oz. cream cheese | ½ cup butter, softened | 3 cups powdered sugar | 1 tsp. vanilla extract Chai Spice: 1 ½ Tbsp. ground ginger | 1 Tbsp. cinnamon | ½ Tbsp. allspice | ½ Tbsp. cardamom | 1 tsp. ground nutmeg | 1 tsp. ground cloves

Directions:

Preheat the oven to 350° degrees. Grease two 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Measure and mix spices together for chai spice. Whisk the flour, baking powder, baking soda, salt, and chai spice together in a mixing bowl. Whisk the brown sugar, granulated sugar, oil, eggs, and vanilla together in a separate large bowl until combined and no brown sugar lumps remain. Stir in sour cream. Pour the wet ingredients into the dry ingredients and, using a rubber spatula fold the ingredients together until just combined. Fold in the carrots. Pour the batter evenly into the cake pans. Bake for 45 minutes. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. Make the frosting. Beat the cream cheese and butter together at medium to high speed until smooth, for about 2 minutes. Add the confectioners’ sugar and vanilla extract. Beat at low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Frost the cake once it is cooled.

Tips & Tricks:

Refrigerate cake for 15 minutes before slicing. This helps the cake hold its shape when cutting.

Servings: 6 | Prep Time: 15 min. | Cook Time: 20 min. | Total Time: 35 min.

Ingredients:

1 butternut squash, peeled and diced | 1 Tbsp. olive oil | 1 bunch Tuscan kale | 2 slices bacon | ½ red onion, sliced | ¼ cup dried cranberries, sweetened | ¼ cup pecans Bacon Vinaigrette: 2 Tbsp.
bacon fat | 3 Tbsp. olive oil | 1 shallot, minced | 1 Tbsp. stone ground mustard | 2 Tbsp. sherry vinegar

Directions:

Preheat the oven to 375°. Peel, remove the seeds and dice the butternut squash. Spread the pieces into a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes. Let cool. Make the vinaigrette by whisking all ingredients together until emulsified. Remove the spine from the kale leaves and cut them into pieces. Mix the kale with the cooled butternut squash and the remaining salad ingredients. Drizzle with vinaigrette and toss gently.

Tips & Tricks:

Massage the kale leaves to remove bitterness. Soak the red onions in cold water before adding them to the salad to make them less pungent.

Servings: 10 | Prep Time: 25 min. | Cook Time: 30 min. | Total Time: 55 min.

Ingredients:

2 Tbsp. olive oil, divided | 1 Tbsp. kosher salt | 1 tsp. ground black Pepper | 12 oz. baby bella mushrooms, sliced | 12 oz. button mushrooms, sliced | 6 oz. hen of the wood mushrooms | ½ cup onion, chopped | ¼ cup celery, chopped | 3 cloves garlic, minced + 1 tsp. | 1 Tbsp. thyme | 2 Tbsp. butter | 2 Tbsp. flour | ½ cup sherry | ½ cup white wine | 4 cups chicken stock | ½ tsp. white pepper

Directions:

Preheat the oven to 400°. Toss on a baking sheet covered with parchment, 1 Tbsp. olive oil, salt, black pepper, and mushrooms. Roast for 15 minutes. Add the remaining 1 Tbsp. olive oil to a medium sauce pot. Add onion, celery, garlic, and thyme until softened. Add butter to the pot and stir until melted. Sprinkle the flour into the pot and stir. Add roasted mushrooms, sherry, white wine, and stock. Bring to a low boil to thicken. Blend the soup using an immersion blender to desired creaminess. Season with white pepper.

Tips & Tricks:

Using different varieties of mushrooms will add layers of flavor.