David Lebovitz' Best Sweet and Spicy Party Mix Ever

This party mix saved my life this holiday season.
Whether my husband forgot to tell me people were coming over, whether I needed a last minute hostess gift, whether I forgot to eat a meal and needed a quick snack, this sweet and spicy pretzel and nut mix was there to save the day.

Really, though, you'll want to save this all for yourself to nibble on over a chilled glass of wine as your coq au vin simmers away. (That's the scenario in my dreams, anyway.)

It was so quick to whip up, so delicious, that I have already made nearly two-and-a-half pounds of it in total.

Crisp maple shortbread cookies

The recipe for these gems comes from the latest issue of Chatelaine but you can also find them here. Unlike other more traditional shortbread recipes, these were just buttery enough, just light enough that you can eat more than a couple without feeling like you are going to keel over from the sheer weight of the butter.

And the maple glaze is the perfect touch to elevate a, let's face it, often boring and overexposed cookie.

Add this to your repertoire and you won't be sorry.
Best of all? This isn't one of those recipes that produces a sorry output of a whole 20 cookies. I got dozens of cookies out of this batch and froze most of them for the holiday season. (I already took a few out to see how they freeze and after spending some time at room temperature, they are as good as new).

Bobby Flay's pumpkin pie with cinnamon crunch and bourbon-maple whipped cream

I have to admit I was wary when making this pie from Bobby Flay's new book "Throwdown!", which features recipes from his cooking challenge show on Food Network. For one, whenever he is challenged on his baking skills, he is nervous because he knows baking is not his forte.

Second, even he acknowledges taking the easy way out by making a graham cracker crust rather than making a pastry crust. Third, he admits the "Throwdown" show audience booed him for using pumpkin puree from a can. Well, he won the challenge.

So when my co-worker and I agreed to bring pumpkin pie leftover from our Thanksgiving celebrations, and be judged by our peers in an informal "Throwdown" of our own,  I was feeling pretty unbeatable. After all, I'm the more domestic of the two of us - married with a kid and I bake all the time, while my competitor is a bachelor and admits not to baking.

Mini pumpkin spice bundt cakes

When the temperature drops, and the leaves crunch under my feet, I want nothing more than to warm my palate with the rich seasonal tastes of pumpkin, cinnamon, nutmeg, and cloves.

I took a several-week hiatus from blogging and baking after my son was born, but decided to get back in the kitchen and finally put my mini Bundt cake pans to use with a recipe for pumpkin spice cake. While my Kitchen-Aid mixer has been relegated to a top shelf I can't barely reach - to make room for the baby bottles and bottle warmer - I haven't lost my touch.

This recipe for pumpkin spice cake with maple cream-cheese frosting is from a wonderful book called The Art and Soul of Baking by Cindy Mushet. The recipe is for a regular cake, but I adapted it for the mini Bundt cake pans, left out the frosting, and decorated it with confectioner's sugar and caramel sauce. You can also make it in a regular Bundt cake pan.

The recipe follows.

Cake

•1 stick (4 ounces) unsalted butter, softened (65° to 68°F)
•1½ cups (12 ounces) firmly packed light brown sugar
•2 large eggs, at room temperature
•1 teaspoon pure vanilla extract
•1 cup (8 ounces) canned pumpkin puree (not spiced pumpkin pie filling)
•2 cups (7 ounces) sifted cake flour
•1 teaspoon baking soda
•¼ teaspoon baking powder
•¼ teaspoon salt
•½ teaspoon ground cinnamon
•¼ teaspoon ground allspice
•¼ teaspoon ground nutmeg
•¹⁄8 teaspoon ground cloves
•½ cup (4 ounces) buttermilk, at room temperature

Frosting

•12 ounces cream cheese, at room temperature
•¾ stick (3 ounces) unsalted butter, at room temperature
•½ cup plus 1 tablespoon (6½ ounces) pure maple syrup, preferably Grade C
•1¾ cups (5¼ ounces) sifted confectioners’ sugar
•1 cup (4 ounces) pecan pieces, toasted and finely chopped, for garnish

1.Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the pan with melted butter, oil, or high-heat canola-oil spray and fit it with a round of parchment paper.
2.Cream the butter with the sugar: Beat the butter and brown sugar in the bowl of the stand mixer on medium-high until very light in color, 4 to 5 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with the spatula.
3.Add the eggs: Beat the eggs and vanilla in the small bowl to blend. With the mixer on medium, add the eggs to the butter mixture about 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer and scrape down the bowl, then resume adding the eggs. Scrape down the bowl again. Add the pumpkin and blend well.
4.Add the dry and wet ingredients alternately: With the fine-mesh strainer, sift the cake flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves into the medium bowl and whisk to blend. With the mixer on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk; repeat, then finish with the flour mixture. Scrape down the bowl and finish blending the batter by hand.
5.Bake the cake: Scrape the batter into the prepared pan and smooth the top. Bake for about 1 hour, or until the top is firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely.
6.Make the frosting: Place the cream cheese and butter in the cleaned bowl of the mixer or a food processor. Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly. Scrape down the bowl with a clean spatula and blend again briefly.
7.Unmold the cake: Run the thin, flexible knife or spatula around the edge of the pan to loosen the cake. Place a cake cardboard or tart pan bottom on top of the pan, hold the two together, and flip over. Lift the pan off the cake, leaving the parchment on the cake. Flip again so the cake is right side up. Level the cake, if necessary. Using the serrated knife, slice the cake horizontally into two layers.
8.Assemble and frost the cake: Place a cake cardboard (or plate) on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly cardboard, cut side up. With the icing spatula, spread a generous ½ cup of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting, then remove the parchment paper. Voilà!—a crumb-free surface for frosting. Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion. Press the toasted pecans into the side of the cake. Serve immediately, slicing with a thin, sharp knife, or refrigerate until needed.
Storing: The cake will keep, refrigerated, for 3 days. It is best served at cool room temperature, so be sure to take it out of the refrigerator 30 to 45 minutes before serving. Once cut, there is no need to wrap the whole cake with plastic; simply press a piece of plastic wrap firmly against the cut surfaces to keep the cake fresh.

To make the mini Bundt cakes:
Thoroughly coat the Bundt pans with butter or oil spray then dust them with flour. Pour the batter in, but leave an inch or two of space. I baked these for about 35 minutes but the best way to test is by checking whether they are firm to the touch and inserting a toothpick in the centre comes out clean.

Substitutions:
I didn't have time to make the frosting so I tapped some confectioner's sugar on top of the mini cakes and then drizzled some caramel sauce for presentation. Next time I will indeed try the frosting and perhaps drizzle some pecans or walnuts on top for some added crunch.

Would I make this again?
Yes indeed I would. These were light, fluffy, and packed with flavour. The ideal fall or winter dessert for a casual dinner party.

Grade:
Five stars out of five. I made these in a race against time, praying, and hoping that my baby would not wake up. Fortunately this recipe was quick and easy, and turned out as promised.

Maple apple cinnamon cake

Ever had guests coming over for coffee, but you have nothing on hand to serve? This happens to me a lot, particularly because I try not to buy sweets that I will be tempted to snack on.

I have, in the past, made a run for the 24-hour grocery store that's within walking distance. But usually that results in serving stale desserts that I normally wouldn't be caught dead eating.

Fortunately, I can whip up a quick coffee cake that is as indulgent as its aroma is pleasing to guests as they walk through the door.

This recipe is one of those such coffee cakes. Bonus, you can safely tell your guests it's a more nutritious recipe, thanks to Rose Reisman, who finds easy alternatives to fattening ingredients such as butter and sugar.

Try maple syrup, applesauce, or even low-fat yogurt. You won't even know the difference.

This recipe is from my dog-eared copy of Reisman's "Divine Indulgences."

Ingredients for cake:

1/2 cup packed brown sugar

1 tsp ground cinnamon

1 large egg

2 large egg whites

1 cup unsweetened applesauce

1/2 cup maple syrup

1/2 low-fat yogurt

1/3 cup vegetable oil

2 tsp vanilla

2 cups all-purpose flour

1 1/2 tsp baking powder

1 tsp baking soda

1 cup diced, peeled apples

2 tbsp granulated sugar

1 tbsp all-purpose flour

Ingredients for icing:

1 cup icing sugar

2 tbsp maple syrup

1 tbsp water

Adapted directions:

1. Preheat oven to 350 degrees Fahrenheit. Spray Bundt pan with vegetable oil spray.

2. In large bowl, using whisk or electric mixer, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil, and vanilla.

3. In another bowl, stir together 2 cups flour, baking powder, and baking soda. With a wooden spoon, stir the dry mixture into the applesauce one until everything is properly mixed. Pour into pan

4. Place pan in centre of oven and bake for 35 to 40 minutes or until toothpick comes out dry. Let cool.

5. Meantime you can make the icing by beating together the icing sugar, syrup and water. If you need to, add extra water to achieve spreading consistency. Spread icing over cooled cake.

Substitutions:

None. I happened to have everything on hand, which greatly endeared me to the ingredients.

Would I make this again?

Yes, I would. This cake kept well for several times, wrapped tightly on my kitchen counter.

Grade:

Four stars out of five. While this cake was delicious and easy to make, as my niece remarked, it tasted better several days later. Also, while it was moist than fluffy and light, this might not be to everyone's liking.