Posted in Recipes

Sweet Chili Sauce

A sweet and spicy staple, mostly used for dipping. Try using it as a marinade or a salad dressing! I recently enjoyed it as a way to perk up some leftover curry!

Sweet Chili Sauce: Makes 1 – 1 1/2 cups

  • 5 fresno chilies, seeded
  • 8-10 garlic cloves, peeled and smashed
  • 1 tbsp cornstarch + 1 tbsp water or vinegar
  • 1/2 cup vinegar (white vinegar is traditional, but I sometimes like to use unseasoned rice vinegar or apple cider vinegar)
  • 1 bay leaf
  • 3/4 – 1 cup sugar
  • salt & pepper to taste

Place your seeded peppers, garlic cloves, bay leaf, vinegar, and sugar to a small saucepan, and place over a medium low heat.

Gently simmer for 10-15 minutes, or until your peppers and garlic are tender, but not mush.

Remove your bay leaf, add your sauce and cornstarch to a blender or a food processor and blend until the vegetables are minced. Adjust seasonings to taste and enjoy!

No blender? No problem! Simply mince all of your peppers and garlic before simmering for 10-15 minutes, and whisk in your cornstarch slurry at the end.

This one is real quick, but it’s so good for adding a pop of flavor to lots of different dishes!

Posted in Recipes

Spiced Applesauce Cake

Sometimes, you just need cake for breakfast. But it has applesauce in it, so it can’t be all bad, right?

I’m running low on my stock of applesauce that we made and canned back in fall, but I couldn’t pass up on this warm, sweet treat. This morning we toasted it, topped it with greek yogurt, and sprinkled on some of our granola!

Spiced Applesauce Cake: Makes 22 Cupcakes or a single 9×13 rectangle cake

2 1/2 cups all-purpose flour

1 1/2 tsp baking soda

1/4 tsp baking powder

1 tsp kosher salt

1 tsp ground cinnamon

3/4 tsp ground nutmeg

1/2 cup butter (or butter substitute)

1 cup brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla extract

2 cups unsweetened applesauce

Preheat your oven to 350F.

  1. In a medium sized bowl, whisk together your flour, spices, salt, baking powder, and baking soda. Set aside.
  2. In a separate medium/large bowl, cream together your butter and sugars until fluffy.
  3. Add in your eggs one at a time, mixing thoroughly between additions.
  4. Add in your vanilla.
  5. Add in your applesauce, mixing thoroughly.
  6. Gently stir in your flour mixture, until just combined.
  7. Pour your batter into a greased cake pan, and bake 30-40 minutes, or until a toothpick comes out clean. OR Pour 1/4 cup of batter into each up of a greased cupcake tin, and bake for 15-20 minutes, or until a toothpick comes out clean. Remember to rotate your pan halfway through the cooking time to promote even baking.
  8. Allow to cool for 5-10 minutes before removing your cupcakes from the tin, or 15-20 minutes for the cake.
  9. Enjoy as is, with frosting, or shmeared with some greek yogurt!

Note: The applesauce cake picture has blueberries in it only because I had some on hand and needed to use them up, if you’d like to add them, I used 1 cup of blueberries and stirred them in after the batter was mixed. They are not usually a part of this recipe.