Apple upside-down gingerbread cakes are a tiny treat

I love Honeycrisp apples, but they're usually the priciest apple in the supermarket. As good as they are, I'm rarely willing to spend $2 or $3 on a single apple.

That's why, when I saw boxes of six medium Honeycrisp going for $1, I grabbed two. Twelve Honeycrisp apples for a total of $2 -- I felt like I'd hit the apple jackpot.

I'd been thinking about making mini apple upside-down cakes, so I got out the flour, sugar and other ingredients and came up with this recipe. The slightly spicy batter is flavored with ground and crystallized ginger plus cinnamon, while honey and brown sugar contribute sweetness along with their distinctive flavors. Most apple cakes are made with vegetable oil instead of butter, and this is no exception, but I used a little butter in the bottom of each muffin cup for flavor and to prevent sticking.

And speaking of preventing sticking, use the same measuring cup for the oil and then the honey. The honey will slide right out.

And if you don't have a cache of Honeycrisps, another favorite variety such as Granny Smith, Jonathan, Fuji or Gala will do.

MINI APPLE-GINGERBREAD UPSIDE-DOWN CAKES
Yield: 12 cakes

Nonstick cooking spray
About 1 tablespoon butter or ghee (clarified butter), melted
1 tablespoon plus 1/2 cup packed brown sugar, divided
1 large or 2 small apples, peeled, cored and sliced thinly
3 tablespoons coarsely chopped pecans
1/2 cup vegetable oil
1 egg
6 tablespoons honey
1/2 teaspoon vanilla extract
1 1/4 cups white whole wheat flour or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 cup chopped crystallized ginger

Preheat the oven to 350 degrees. Coat 12 muffin cups with cooking spray. Brush about 1/4 teaspoon melted butter in the bottom of each cup. Sprinkle each cup evenly with 1/2 teaspoon brown sugar. Arrange an apple slice (whole or cut into pieces) and some pecans in each muffin cup. Set aside.

Coarsely chop the remaining apple slices. Set aside.

In a large bowl, stir together the remaining 1/2 cup sugar and oil. Add egg; stir until well blended. Stir in honey and vanilla.

In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and ground ginger. Add to wet ingredients; stir just until combined. Stir chopped apples and crystallized ginger into the batter.

Pour 3 tablespoons batter into each muffin cup. Do not overfill -- the cooked cakes should just reach the top of the cups. Bake until a toothpick inserted in the center of a cake comes out clean, about 20 minutes.

Let cool on a wire rack for 2 minutes, then run a thin knife around each cake. Invert the cakes onto a large plate, platter or cutting board; lift off the pan. Using a spatula, transfer the cakes to the wire rack and let cool completely.

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Beef stew from the slow cooker

As much as I'd prefer to throw the ingredients into the slow cooker and walk away, the end result always tastes much better with a little stove-top cooking on the front end.

This stew is a good example. Sautéing the vegetables and browning the beef deepens the flavors and colors. You'll end up spending a few extra minutes cooking and have a skillet to wash, but the additional work is worthwhile.

When you're using a slow cooker, remember that you'll need less liquid than when cooking on the stove or in the oven, because you'll lose almost nothing to evaporation. In addition, you'll need more herbs, because the seasonings fade during the long cooking time. When your dish is done, taste and adjust the seasonings as necessary.

And finally, resist the urge to open the cooker and check on the stew's progress. Heat dissipates so quickly each time you lift the lid that a quick peek could add an hour to the cooking time.

SLOW-COOKER BEEF STEW
Yield: 6 servings

1 1/2 tablespoons olive oil, divided
1 large onion, diced
1 rib celery, diced
2 carrots, peeled and cut into bite-size pieces
2 large cloves garlic, minced
8 ounces baby bello mushrooms, sliced
1/4 cup all-purpose flour
Salt
Ground black pepper
1 1/2 pounds round steak, trimmed of fat and cut into bite-size pieces
1 (15-ounce) can diced tomatoes
1 cup reduced-sodium beef broth
1 tablespoon fresh thyme leaves

Heat 1/2 tablespoon oil in a large nonstick skillet. Add onion, celery, carrots, garlic and mushrooms. Cook, stirring frequently, until vegetables soften and start to brown. Transfer to a slow cooker.

Combine flour and salt and pepper to taste in a plastic food storage bag. Add steak. Close bag; toss to coat steak with flour.

Heat the remaining 1 tablespoon oil in the skillet. Add steak; cook until browned on all sides, stirring as necessary. Add steak to the slow cooker along with tomatoes, broth and thyme.

Cook until tender, about 6 hours on high or 10 hours on low heat. Taste and adjust seasonings. If desired, serve over cooked noodles or mashed potatoes.

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Wrap up dinner with cheesy chicken enchiladas

If you have leftover cooked chicken or turkey on hand, this is the recipe for you. If you don't, keep it in mind next time you pick up a rotisserie chicken -- especially if you buy one of the giant ones sold at the warehouse stores. Now that our kids are out of the house, those chickens are too big for one meal but too good a value for me to pass up. I chop or shred the leftover meat and freeze it to use in recipes like this one.

Despite the enchilada sauce and the Southwestern seasoning, these enchiladas are mildly spiced. If you'd like more heat, use more seasoning or add chopped chiles to the filling. Sliced black olives make a nice addition to the filling too.

Using light cream cheese in the filling helps keeps the fat and calorie count down. You can use reduced-fat shredded cheese too, but it won't melt as well as the regular variety. Subbing reduced-fat for regular shredded cheese would save about 8 calories and three-fourths gram of fat per enchilada.


CHEESY CHICKEN ENCHILADAS
Yield: 5 or 6 servings (see note)

1 (12-ounce) bottle enchilada sauce (for a gluten-free variation, see below)
1/2 tablespoon olive oil
1 medium onion, minced
3 cups chopped cooked chicken (or turkey)
1/2 cup cup chicken broth
1 cup (8 ounces) soft light cream cheese
1 teaspoon salt-free Southwest-style seasoning
10 to 12 6-inch corn tortillas
3/4 cup shredded Mexican-blend cheese or more to taste
Low-fat sour cream, for optional garnish
Sliced black olives, for optional garnish
Sliced avocado, for optional garnish

Preheat the oven to 350 degrees. Spread 1/4 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish.

Heat oil in a large nonstick skillet over medium-high heat. When oil begins to shimmer, add onion; cook until it starts to brown. Stir in chicken or turkey. Add broth, reduce heat to low and let simmer until most of the broth has been absorbed. Add cream cheese, seasoning and 1/4 cup enchilada sauce; stir until well blended. Remove from heat.

Wrap three or four tortillas at a time in damp paper towels and microwave on high until softened, about 20 to 30 seconds. For each enchilada, spoon 1/3 cup filling in a strip down the center of a tortilla; roll the tortilla around the filling. Arrange enchiladas snugly in the baking dish.

Spread the rest of the sauce over the enchiladas. Sprinkle evenly with cheese.

Spray a piece of aluminum foil with nonstick cooking spray. Cover the baking dish, sprayed side down. Bake for 20 minutes, then remove the foil and bake until enchiladas are heated through and the cheese is bubbly, about 15 minutes longer.

Per enchilada (made with chicken breast): About 220 calories and 8 grams total fat.

Gluten-free variation: Substitute a thick, smooth salsa for the enchilada sauce.

Note: This recipe can be halved and baked in a 7-by-12-inch baking dish for about 25 minutes.

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Four-ingredient pork tenderloin is lean, luscious

If you're looking for an easy dinner that's low in fat and loaded with flavor, this recipe is for you. All you'll need is a pork tenderloin, a big onion, a little bit of oil and a jar of barbecue sauce.

Start by browning the pork on all sides, which develops flavor. You'll want what chefs call a "hard sear," with nice dark color. Add thinly sliced onion and sauté for a minute, then stir some barbecue sauce into the onions and pour the rest over the pork. To finish the dish, transfer the skillet to a hot oven. As the onions cook, they'll become tender and so sweet they are almost jammy.

I used a sauce made and sold in St. Louis, Millie's Sweet & Spicy. It's a bit smoky, too, making it a great way to add a lot of complexity to pork tenderloin, which can be bland. You can make this dish your own by using your favorite barbecue sauce.

Two tools make this recipe almost foolproof. The first is a electronic temperature probe, which beeps when the pork is ready. I use it almost every time I grill or roast meat. If you don't have a temperature probe, which connects to a base unit, you can use a meat thermometer or an instant-read thermometer instead. Be sure to keep a close eye on the internal temperature, though. Tenderloins vary in weight and diameter, so the cooking time is hard to predict. Many recipes say to cook pork to 145 degrees, but that's too rare for our liking. I pull it from the oven when the temperature reaches 155 degrees, and the pork turns out moist with a pink center.

The other essential tool is a heavy ovenproof skillet, preferable cast-iron. I used my 10-inch skillet, cutting the pork in half so the pieces fit fairly snugly, which kept the sauce from spreading out and burning.


OVEN-BARBECUED PORK TENDERLOIN
Yield: 4 servings

1 tablespoon canola oil or olive oil
1 pork tenderloin (about 1 pound)
1 jumbo onion or 2 medium onions, peeled and sliced thinly
2/3 cup barbecue sauce

Preheat the oven to 450 degrees. Heat oil in a 10-inch cast-iron skillet (or other ovenproof skillet) on the stove over medium-high heat. Meanwhile, cut tenderloin in half crosswise if necessary to fit into the skillet. When oil begins to shimmer, add pork. Brown well on all sides, turning as necessary.

Add onions to the skillet. Cook, stirring, until they start to soften, then stir in about 1/2 cup barbecue sauce. Spread onions evenly in pan, placing them around and under the pork. Spoon remaining barbecue sauce over the pork, spreading the sauce evenly.

Cook until the pork reaches 145 degrees for rare, 155 degrees for medium or 160 degrees for well done. Remove from oven; tent loosely with foil and let sit for 10 minutes.

Cut pork into medallions, top with onions and serve.

Note: Each serving contains about 260 calories and 10 grams of fat.

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Soufflé? Cake? No matter -- it's all about the chocolate

Chef Justin Haifley of The Tavern Kitchen and Bar, who created this recipe, calls it a soufflé. I think it's more of a lava cake. But no matter the label, this is a special dessert and a treat for chocolate lovers.

I profiled Haifley in a recent issue of St. Louis Homes and Lifestyles magazine, and he graciously allowed me to share one of his recipes here. I made a few changes -- he bakes the soufflés in shallow cast-iron mini servers, while I used individual soufflé dishes and glass ramekins; he tops the dessert with vanilla ice cream, whipped cream, chopped peanuts, multicolored sprinkles and a maraschino cherry, while I opted for vanilla ice cream and caramel sauce.

This recipe is all about the chocolate, so don't skimp on quality. You can buy small discs of good chocolate or buy it by the block and cut it into small pieces before adding it to the saucepan.

This dessert needs to be mixed and baked just before it is served, so have all the ingredients measured and ready to go before your guests arrive. You won't mind the flurry of last-minute effort when you taste the result.


CHOCOLATE SOUFFLÉ

Yield: 4 to 6 generous servings

1 cup plus 2 tablespoons granulated sugar
5 tablespoons packed brown sugar
1/3 cup cornstarch
6 ounces (1 1/2 sticks) unsalted butter
8 ounces good-quality dark chocolate (about 58 percent cocoa content)
4 whole eggs
2 egg yolks
Garnishes, such as ice cream, sweetened whipped cream, multicolored sprinkles, finely chopped peanuts, maraschino cherries, caramel sauce

Preheat the oven to 350 degrees. Grease four shallow 11-ounce cast-iron casseroles or six 8-ounce ceramic ramekins.

In a small bowl, stir together sugars and cornstarch. Set aside.

Melt butter and chocolate in a large saucepan over low heat, whisking constantly until melted. Add sugar mixture; cook, whisking constantly, until shiny and smooth. Remove from heat. Allow to cool slightly.

Lightly beat eggs and egg yolks; whisk into chocolate mixture until well combined. Divide among baking dishes.

Bake until the top and sides are set but the middle is still runny, about 15 minutes. Serve immediately, topped with your choice of garnishes.

Potato soup will put a smile on your mug

The idea for this soup originated at my dentist's office -- not because I had a toothache (I was there for a checkup), but because the receptionist had a ton of leftover mashed potatoes and wanted an idea for using them.

I suggested that she thin the mashed potatoes with chicken broth or milk to make a soup, then top each serving with bacon, chives, cheddar cheese and sour cream.

It sounded good, but I didn't have any leftover mashed potatoes. I did, however, have baking potatoes in the pantry. I cooked them in the microwave and soon enough, I had soup.

If you have leftover ham, you can use it instead of the bacon in this recipe. Sauté the onion in a little butter or olive oil, and stir in the chopped ham just before you take the soup off the heat. Smoked sausage, such as kielbasa, also would be delicious. Cut it into small pieces and sauté until browned, then stir into the hot soup. Or leave out the meat and stir in blanched broccoli and shredded cheese to make broccoli-cheese-potato soup.

BAKED POTATO SOUP
Yield: 6 servings

2 large baking potatoes
2 thick or 3 thin slices bacon, diced
1 medium onion, minced
1 quart chicken stock 
1/2 cup milk
Salt
Ground black pepper
Chopped parsley, for optional garnish
Snipped chives, for optional garnish
Finely sliced green onions, for optional garnish
Shredded cheddar cheese, for optional garnish
Sour cream, for optional garnish

Bake potatoes in the oven or microwave. When cool enough to handle, cut in half lengthwise. Remove and discard potato skins. Cut potatoes into 2-inch chunks.

Cook bacon over medium-high heat in a large nonstick saucepan or medium stockpot until crispy. Remove from heat. Remove bacon from the pan with a slotted spoon and drain on paper towels, then set aside. Remove all but 1 tablespoon bacon fat from the pan.

Return the pan to medium-high heat. Add onion; sauté until it is tender and starts to brown. Stir in stock; bring to a simmer. Stir in cooked potatoes. Reduce the heat to maintain a simmer and cook for 15 minutes. Remove from heat.

Using an immersion blender or working in batches with a counter top blender, pureé the soup. Place over medium-high heat and return to a simmer. Stir in milk and salt and pepper to taste.

To serve, ladle into bowls or mugs. Top each serving with bacon and your choice of garnishes: ground black pepper, parsley, chives, green onions, cheese, sour cream.

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The best brownie recipe -- bar none

The best brownies are made with cocoa powder, not chocolate.

Yes, cocoa powder. Hands down, those brownies are moister and more chocolaty than brownies made with melted chocolate.

As a bonus, they're also easier to make. You melt the butter on the stove or in the microwave, then stir in the other ingredients. Just make sure that everything is measured and lined up on the counter, because once you begin to mix the batter, the brownies will be ready to go into the oven in about a minute. And speaking of measuring, I weigh as many ingredients as possible on my digital kitchen scale for accuracy and ease.

Of course, high quality ingredients make the best brownies. Instead of supermarket cocoa powders, I like Penzey's. It's higher in fat than mass-market brands, and I think you'll agree that it's also much more flavorful.

You can make the basic recipe, try one of my variations or create your own. I've made brownies with matzo meal instead of flour for Passover and with coconut oil instead of butter for someone who avoids dairy products. I've flavored the brownies with coffee, mint and coconut, and I've stirred in chocolate chips, chunks of dark chocolate, white chocolate and nuts. If you love peanut butter, you could use miniature peanut butter cups. If you're a fan of chocolate-covered cherries, you could add chunks of candied cherries. As long as the additional ingredients match well with chocolate, I don't think you can go wrong.

BASIC BROWNIES
Yield: 16 to 32 brownies

3/4 cup (6 ounces) unsalted butter  
2/3 cup (2 ounces) unsweetened cocoa powder (not Dutch process)
1 2/3 cup (11 3/4 ounces) granulated sugar
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla
1 cup (4 1/2 ounces) all-purpose or white whole wheat flour
4 ounces bittersweet chocolate, coarsely chopped, or semisweet chocolate chips
Chocolate Glaze, optional (see variations)

Preheat the oven to 350 degrees. To remove the baked brownies easily, line the bottom and two sides of an 8-by-8-inch metal baking pan with a strip of aluminum foil, leaving an overhang to use as a handle. Grease the foil and the remaining two sides of the pan.

Melt the butter in a large saucepan over medium heat or in a large glass bowl in the microwave. Stir occasionally, and remove from the heat or the microwave as soon as the butter melts completely. With a large whisk, mix in the cocoa powder until smooth.

Whisk in sugar and salt. Add eggs and vanilla and whisk until combined. Add flour; mix in with a rubber or silicone spatula just until incorporated. With the spatula, mix in the chocolate. Batter will be thick.

Transfer to the baking pan, spreading the batter to the edges. Bake just until a toothpick comes out with a few clinging crumbs, about 30 minutes. Let cool completely on a wire rack.

If desired, spread Chocolate Glaze over cooled brownies. Let set completely before cutting into squares. (Cut plain brownies into 16 squares; embellished brownies into smaller servings.)

VARIATIONS

Glazed Brownies: Sift 1 cup powdered sugar and 1/4 cup unsweetened cocoa powder into a small bowl. Stir in 1 teaspoon vanilla and up to 3 tablespoons water to make a spreadable glaze. For best results, spread the glaze with a small offset spatula.
Mint Brownies: Add 1 teaspoon natural mint extract to the batter along with the vanilla and eggs. Make the glaze with mint extract instead of vanilla. Spread glaze over brownies, then sprinkle immediately with crushed candy canes.
Mocha Brownies: Add 2 teaspoons coffee extract along with the vanilla or add 1 tablespoon instant espresso powder along with the flour. Make the glaze with cooled strong coffee instead of water, adding coffee extract as desired for a stronger mocha flavor. Garnish each brownie with a chocolate-covered espresso bean.
Coconut Brownies: Substitute coconut oil for the butter. (Virgin coconut oil, as opposed to refined coconut oil, will contribute a bit of coconut flavor.) Add 1/3 cup loosely packed sweetened flaked coconut to the batter along with the chocolate chips. Glaze, then sprinkle with more coconut.
Nutty Brownies: Add 1/2 cup coarsely chopped toasted pecans or walnuts to the batter along with the chocolate chips. If desired, glaze the cooled brownies, then garnish with more nuts.

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