Apple Oatmeal Cookie Cake

The official holiday season kick off is this weekend.

Yes, I just said holiday season.

IMG_2645

THANKSGIVING Is this weekend and I couldn’t be more happy!!

Bring on the turkey, extra gravy – don’t mind if I do … and what’s that you want me to bake with nothing but pumpkin, apples, cinnamon, nutmeg and clove until I’m blue in the face – I’m on it!!

While, I’m no where even remotely ready to think about the big guy coming down the chimney, nor white stuff falling from the sky – thanksgiving is pretty special at the LTSL household and with brand new traditions starting this year – I can’t wait to see what this long weekend holds!!

IMG_2698

I’m thankful for many things, family – friends – YOU – a good job, health.

I’ve said it a million times, but once more doesn’t hurt – I’m a damn lucky little lady!! For the many things I’m thankful for, I’d like to celebrate.

Annndd as the Queen Julia Child say’s herself :

a7d56ff15dc1e822d9c32100e0b4a8f5

And so, we shall have cake!! Apple Oatmeal Cookie Cake. For some reason, this cake reminds me of a huge muffin … which is pretty much all the convincing I need to eat it for breakfast.

We’re celebrating – go ahead, eat the damn thing any time you want!!

IMG_2646

Apple Oatmeal Cookie Cake

Ingredients:
1 ½ cup brown sugar

½ cup granulated sugar
3 large eggs
1½ cups vegetable oil
1 cup apple sauce

3 cups all-purpose flour
½ teaspoon sea salt
1 teaspoon baking soda
1 Tbsp ground cinnamon

1 Tsp grated Nutmeg
1 teaspoon vanilla extract
2 grated Golden Delicious apples

Oatmeal cookies ( 1 box) – reserve and coarsely crush 6 cookies

IMG_2607 IMG_2632 IMG_2640 IMG_2644

Directions:

 Preheat the oven to 325°F. Prepare cake pan.

With an electric mixer, beat the sugars, eggs, and oil until smooth. Add apple sauce and mix well.

Sift together the flour, sea salt, baking soda, and cinnamon and nutmeg. Add the flour mixture to the sugar mixture and beat well.

Add the vanilla. Stir in the grated apples.

Pour 1/3 of the batter into your prepared pan. Layer oatmeal cookies. Pour additional 1/3 of batter, layer with cookies, and then add last 1/3 of cake batter – top with crushed cookies and Bake for 1 hour and 30 minutes.

 Remove the cake from the oven, let it cool and slice.

IMG_2692

Party it up, celebrating, thanking, laughing, turkying and loving this weekend darlings!!

Roasted Butternut Beer Nut Soup

SSOOOOOOOOOOOOOOOOOOOOOOUUUUUUPPPPP makes me want to slllllllllllllllllllllllllluuuuurrrrrp.

Sorry .. except, it’s true.

One of my pet peeves is loud eaters … there’s something about hearing someone chew like a cow that makes me want to ninja them in their head. I know sometimes it can’t be helped. It’s mostly those who chew with their mouths open that I can’t handle. Not that I would actually do anything to them, except shoot them evil laser beaming stink eye.

Here’s the fun part of this whole story … I’m a gulper.

My coffee … I gulp.

My Tea … I gulp.

And soup … I gulp.

IMG_2703

Not on purpose and I definitely want to throat punch myself when I realize I’m doing it… but this soup – it’s totally gulp/slurp worthy.

Slurp away home-fries …

Perfect for a cold fall day, sweet – spicy – nutty. I added beernuts as a thickening agent to this soup… and beer #WINNING.

Another little story before I get to the recipe … or you can ignore this jibber-jabber and just scroll down. I read tons of food blog, some I comment on – others I read and admire in a corner.. in true creeper form. There are two blogs though that I read no.matter.what. these two are by far my favourite bloggers in all of internet land and I would probably get heart palpitations if I were to ever meet them in person.

IMG_2582 IMG_2665

Joy, from Joy the Baker and Jessica from How Sweet It Is. These wonder women and freaking geniuses … not to mention, cooler than this cat would ever be. The reason I mention this, is both these lovely ladies, have used funky things to thicken up their soups. Joy in her Vegan Carrot Jalapeno Soup used cashews .. cashews!!! ~ I don’t mean to be a snob, but TOLD YOU SHE WAS A GENIUS!!

And Jessica in her Smoked Gruyère butternut soup ( first, how freaking delicious does this sound?!?) added coconut milk.

I die. And also, because I want to be hip and happening like them when I grow up .. I used both soups as inspiration aka, I totally copied their ideas and then threw in some LTSL love.

Roasted Butternut Beer Nut Soup 

INGREDIENTS

1 large butternut squash, sliced in half lengthways

1 onion cut into chunks

4 Cloves of garlic

3 bay leaves

1/2 Cup Olive Oil

sea salt

pepper

2 cups of water

2 Cup of Beer Nuts

2 1/2 cups pumpkin ale

1 teaspoon Cinnamon Spice

1 teaspoon smoked sweet paprika

1/2 teaspoon ground cloves

IMG_2602 IMG_2652 IMG_2661

Directions

Preheat oven to 400 degrees.

Toss squash, onion, garlic, bay leaves, olive oil, salt and pepper. Spread in single layer on rimmed baking sheet. Roast with skin size up for  60 minutes.

While roasting, combine water and beer nuts in blender. Blend for 1 minuet to create a smooth paste.

Remove bay leaf from roasted vegetable and allow to cool slightly ( 10 minutes)

Add cooled roasted vegetables and blend until desired consistency ( you may need to add some water if you prefer a thinner soup – I ended up adding about a cup of water).

Pour into large pot, and reheat over medium.

Add cinnamon, paprika, clove and pumpkin ale.

Heat thoroughly and serve.

IMG_2705

…. Welcome to a mish-mosh of thanksgiving and Sunday football!!