I Like to Eat, Eat, Eat Apples... And More Apples!

Autumn is both my and Jordan's favorite time of year. That being said, we are outside a lot more right now than during any other season. Between travels and enjoying the cool breezes, the delicious scent of crisping leaves and the gorgeous colors, we haven't been around the house as much to work on our blog. This blog was written a few weeks ago but only now are we actually getting around to posting it. We've been hard at work with fall baking, though, and promise to be more diligent in chronicling our daily lives and cooking/baking endeavors. We should be able to post at least one more this week, as we've taken to vegan baking for the sake of Analeigh (Jordan's daughter) and myself (both lactose-intolerant) and are excited to share our baking adventures with you. Pictures will be put on hold for the time being but we will come back and repost them and we will be sure to note exactly when that happens. Now for the blog that has been sitting in the computer's memory space, waiting to be shared:

With all of the coffee shops breaking out their fall seasonals, I decided it was time I start working on a few fall recipes. I dreamt of an apple cake with caramel frosting and immediately woke up to get to work. In my dream, the cake embodied the spirit of autumn; spicy, sweet and warm. Jordan worked with me, suggesting tweaks to the spice ratio and we finally put the recipe to test. Assuming it would work and knowing it would be beautiful, we decided the cake should be baked in a Bundt pan. The cake pulled a fast one on us and fell apart upon flipping the pan. This could have been due to the age of the pan (Jordan was given the pan by her mother, who was given the pan for a wedding gift) or it could have been due to the consistency of the cake batter. For now, we’d suggest baking the cake in one rectangular or two square/circle cake pans. Now, what you’ve all been waiting for, the recipe to the cake:

Spiced Apple Cake:
Recipe by Deborah Schiefer
4 medium apples, chopped
2 cups firm packed light brown sugar
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 eggs
1/2 cup oil
2 tsp vanilla extract
Caramel Glaze:
1 (14 oz) bag MilkMaid Caramels
¼ pint Heavy Whipping Cream
Cake: Combine apples and sugar in a large bowl and let stand. Combine all dry ingredients. Whisk eggs, oil and extract until fluffy and then combine into apple mixture. Slowly add flour mixture into apple mixture. Pour into a greased 13x9 inch cake pan lined with parchment paper and bake at 350* for 35-45 minutes, or until knife inserted in center comes out clean (aside from apple goo). It's going to be thick. That's a good thing; it's how it should look.
Caramel glaze: Melt 1 bag of MilkMaid caramels with 1/4 pint of heavy whipping cream. Pour over cake and let cool.

Since I covered dessert, Jordan made dinner tonight. We feasted on Pork Milanese with Lemon Caper Cream Sauce (slightly adjusted from a Giada de Laurentiis recipe). The pork dish could turn a vegetarian into a carnivore (it kind of already did). Pictures will need to be put on hold since I was picking my brother up from the airport while Jordan cooked and she does not have 4 sets of hands, so be patient, young grasshopper. The recipe is really all you need anyway. We will come back and post pictures next time Jordan makes this dish, which is relatively often considering it’s my favorite. Without further adieu:

Pork Milanese:
3/4 cup all purpose flour
1/2 tsp salt, plus more for seasoning
1/2 tsp ground black pepper, plus more for seasoning

2 large eggs, lightly beaten
1 cup Italian breadcrumbs
3 TBS Vegetable Oil
6 thin cut pork chops
Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

Lemon Caper Cream Sauce:
2/3 cup Mascarpone Cheese
3 TBS mayonnaise
1/4 cup whole milk
1/4 cup capers, drained and chopped
1 lemon, zested
1/4 tsp dried parsley
1/4 tsp each, salt and pepper
Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
The best way to serve this is with additional lemon slices. Squeeze a lemon slice over a fried pork chop, top with cream sauce and enjoy!

- The Recovering Vegetarian and her Dietary Therapist (who, I might add, is now moving toward a more flexitarian diet with me. We help each other)