Walnut Date Cake

This cake has so much going for it...the natural sweetness from the dates contributes nutrients, flavor, and an undeniable SOFT texture. It's so fragrant and the color is a deeply rich brown that promises intense satisfaction from your first glance. The nutty crunch of the walnuts pairs perfectly with the stickiness of the dates. The coffee may come as a surprise to you in the list of ingredients, but you won't taste it...what you will taste is strong flavors from the other ingredients, and  you can thank the coffee for that! The brown sugar adds a hint of molasses and density, and the white sugar contributes to the cake-y texture.

In short, this cake is perfection. Should I keep going or are you ready to just make it?

Serves 16

Ingredients
---------------
-17 ounces pitted pureed dates  (about 2 cups packed pitted whole dates, see ** at the below instructions to read how to make this cake with whole dates instead of pureed dates)
-1 1/2 cups hot coffee (either brew fresh coffee or mix instant coffee with hot water)
-1 tablespoon vanilla flavor
-1 teaspoon baking soda

-3 eggs
-1/2 cup white granulated sugar
-1/2 cup packed brown sugar
-1 tablespoon vanilla flavor
-1/3 cup melted coconut oil

-2 cups flour
-1 1/2 teaspoons baking powder
-1/4 teaspoon salt
-1 teaspoon ground cardamom (use half this amount or omit completely if not a fan of cardamom)
-1/4 teaspoon ground nutmeg
-1 1/2 cups chopped walnuts
-1 cup mini chocolate chips (optional)

Optional garnish: powdered sugar, whole walnuts

To make
----------
-Preheat oven to 350 degrees and grease a bundt pan or 13x9 inch pan.
-In a medium bowl, place the date paste and pour the hot coffee, vanilla and baking soda over the paste. Break up the date paste into chunks and come back and stir the mixture every minute or so. As the date paste sits in the hot coffee it will soften and eventually you will be able to stir the mixture until the date paste is smooth and the coffee has completely mixed into the dates.
-In a stand mixer or a large bowl, combine 3 eggs, white and brown sugars, and vanilla flavor then cream using an electric beater. I leave my mixer running while the date paste softens.
-In another medium bowl, mix together the dry ingredients (flour, baking powder, salt, ground cardamom and ground nutmeg).
-Once the date paste has softened completely, add the MELTED coconut oil and the dissolved date mixture. Keep mixing until the batter is well combined. You will notice a color difference when it is well mixed because the egg/sugar batter is pale and the date/coffee mixture is very dark.
-Turn your mixer setting to the lowest speed and slowly add the dry ingredients. When it is almost completely blended (you can still see lumps of flour) add the chopped walnuts (plus optional chocolate chips) and continue mixing. Try NOT to over mix your batter so the cake doesn't dry out.
-Pour the batter into the greased bundt pan and bake for 45-55 minutes (mine takes exactly 50 minutes). I bake my cake on the 2nd lowest rack in the oven, between the lowest rack and the middle portion. Your cake is finished when  a toothpick inserted in the middle comes out with a few crumbs attached.
-Cool your cake then flip on a serving platter and garnish with optional powdered sugar and whole walnuts. Store leftovers covered tightly at room temperature.
-Enjoy!

**If you are using whole dates instead of date paste simply pit the seeds of the dates and place in a food processor with the hot coffee, vanilla flavor and baking soda. Let the mixture sit for about 10 minutes to soften the dates then puree them to a fine paste consistency. Proceed with the recipe.

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Try these other great treats!

Cardamom Date Tart with Browned Butter Cookie Crust

Classic Banana Bread (most viewed banana bread recipe!)

Chocolate Fig Truffles

Maple Glazed Apple Cider Muffins (Vegan)

Sometimes the best recipes come from random things sitting in the fridge or pantry. Day after day I was opening my fridge and staring straight at an opened bottle of apple cider. The unfiltered kind from the bottled juice section at Trader Joe's, not the the sparkling variety. I don't like to give my family too much juice and had only bought this for a recent brunch. Finally I pulled it out determined to make something delicious out of it, and these muffins are the result. Just the right sweetness, so much warmth from the cinnamon, and a happy burst of maple glaze right on top!

These muffins are ridiculously easy and just SO. MOIST. They literally melt on your tongue. I credit that to the amount of juice used in the recipe. When you pour your batter into the cupcake cups you'll feel like its almost soup-y. Have no fear, that translates into softness! The brown sugar gives a lovely hint of molasses and of course contributes to the perfect texture in these gems. You'll notice there are no eggs..you don't need them! This recipe is developed for maximum fluffy texture, and eggs are more useful when you're aiming for a dense treat. We make up for the loss of moisture with more liquid :) The vinegar helps the muffins rise but I promise you can't taste it, don't leave it out!

Yields 15 muffins

Ingredients
---------------

-2 1/4 cups flour

-3/4 cup granulated sugar
-3/4 cup brown sugar

-1 1/2 teaspoons baking soda

-3/4 teaspoon salt

-1 tablespoon ground cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon cloves

-1 1/2 cups apple cider at room temperature (can also use apple juice) *If not room temperature, microwave for 30 seconds or so. Do not let the liquid get hot*

-1/2 cup vegetable oil

-1 1/2 tablespoons apple cider vinegar

-1 1/2 teaspoons vanilla extract

*Optional: 1/2 cup dried raisins or chopped walnuts/pecans

Glaze
--------
-1 tablespoon maple syrup (sub apple cider/juice if you do not have maple syrup)
-1/4 cup powdered sugar (you may need an extra tablespoon)

Instructions
----------------

-Preheat oven to 350 degrees

-Line a cupcake pan with liners or spray cavities with a non-stick cooking spray. 

-In a large bowl combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg and cloves. Mix together and set aside.

-In a medium bowl combine the apple cider juice , vegetable oil, vinegar and vanilla.

-Add the wet (apple juice mixture) ingredients to the dry (flour mixture) ingredients and stir until well blended. Add optional raisins or chopped nuts.

-Fill the lined cupcake cavities 3/4 full and bake on a lower middle rack in oven for 18-22 minutes (mine were perfect at 20) or until a few moist crumbs stick to a toothpick inserted in the middle of a muffin.

-Remove the muffins from oven and allow to cool.

-While the muffins are baking, in a small bowl blend together the apple cider and powdered sugar mixture. I use a mini whisk to get a smooth texture. If the glaze is too runny, add a little bit more powdered sugar.
-When the muffins have cooled, dip the top of each muffin into the glaze and hold upside down while the extra glaze drips off back into the bowl. After I dip all the muffins, I like to re-dip each muffin again after the glaze has set a bit for a nice thick coating.  Allow glaze to harden and serve. Store extra muffins tightly covered at room temperature for 3-5 days.

-Enjoy!

I'd love to connect with you! Stay updated on the latest posts through Facebook or follow savvy_chef on Instagram. Tag #savvychef with your re-creations!

Try these other treats!

 Cardamom Date Tart

Vegan Orange Poppy-seed Muffins

 Walnut Baklava

Classic Banana Bread

Without a doubt, banana bread is the single most frequently baked treat in my home. I look for ripe bananas at the market so we don't have to wait too long for them to be ready at home...I make a loaf weekly and it doesn't EVER see its 3rd day. At this point baking banana bread has an emotional significance to me because its become one of those unintentional traditions...my kids come home on Monday to the fragrant smells of banana and vanilla and have a slice after school. After dinner, they grab another slice. The next morning on their way out to school, they grab yet another piece...by the time they get home they're lucky if there's any left...and they wait for the following Monday to get their "bb" fix again. Banana bread makes Mondays a little less bleak, and who doesn't love that?!

If you go through my blog, you'll find several versions of this yummy cake. Here's how this new and improved version is different:

1) I've gone back to the basics and removed any extra ingredients or flavors (Greek yogurt, pumpkin, pumpkin butter, oats, etc.) to celebrate banana bread in all its glory, as a simple and utterly amazing bread. This translates into quicker prep time and fewer ingredients for you.

2) The texture of  banana "bread" instead of banana "cake" has been achieved with the tweaking of measurements. I'll let you in on my hugest revelation...an extra EGG was what it took to get a perfectly dense crumb on this treat (and not Greek yogurt or honey or any of the other stuff I've played with over the years).

3) Flax seeds are amazing. Adding them instead of walnuts takes care of potential nut allergies, gives a huge boost of nutrition and provides the nutty flavor that so many of us love with banana bread. If you don't like them, not a problem, just leave them out!

4) MOST IMPORTANT: Your bananas must be RIPE RIPE RIPE RIPE RIPE. And by ripe I mean too brown to enjoy on their own, but not nasty enough that you need to toss them out. When bananas get very ripe, their flavor deepens and they become sweeter, then when they're baked you will get that intense banana flavor that resembles a professional baked treat. Whatever you do, resist the urge to prepare this banana bread without ripe bananas, it will be the difference between an average bread and an AMAZING one (and you are completely capable of amazing, regardless of your experience!).

Makes 16 slices when baked in a bundt pan

Ingredients
---------------
-3 eggs
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 teaspoon vanilla
-1/3 cup melted coconut oil (or vegetable oil)
-4 OVER RIPE mashed bananas (2 cups)

-2 cups flour
-1 1/2 teaspoons baking soda
-1/2 teaspoon salt
-1 teaspoon ground cinnamon

Optional add-ins (up to 1 cup total)
-------------------------------------
-1 tablespoon flax seeds
-chopped nuts
-chocolate chips
-chopped dried fruit or dates

To make
------------
-Preheat oven to 350 degrees and grease a bundt pan.
-Using an electric mixer or by hand, mix eggs, granulated sugar, brown sugar and vanilla together. Stir in melted coconut oil and mashed bananas.
-In another bowl, stir the dry ingredients (flour, baking soda, salt, ground cinnamon) together and slowly add to the banana mixture. Stir until everything is moistened but DO NOT overmix so your banana bread stays moist. Gently add optional flax seeds or other add-ins.
-Pour mixture in greased pan and bake on the lower rack of a preheated oven for 40-50 minutes (I take mine out at 45 minutes). If you are baking in a loaf pan your bake time will be closer to 60 minutes. Your banana bread is finished when an inserted toothpick comes out with a few crumbs attached.
-Remove from the oven and cool completely. Flip onto a platter and garnish with optional powdered sugar. Serve.
-Enjoy!

I'd love to connect with you! Stay updated on the latest posts through Facebook or follow savvy_chef on Instagram. Tag #savvychef with your re-creations!

Try these other treats!

Skinny Banana Oat Muffins

Vegan Orange Muffins

Double Chocolate Zucchini Cake

Chocolate Pumpkin Cupcakes with Cream Cheese Frosting

Chocolate Fig Truffles

If you guys follow my instagram you'll notice I have a have a major summer fling with figs. I just can't get enough of that plump fruit and literally track each individual fig as it grows on my humble tree. Unfortunately the season (and my crop) is short lived and I'm left dreaming of the fruit throughout the rest of the year. Enter dried figs. Although not as amazing, they are still REALLY good and can fill in for their superiors 11 months out of the year.

This is a ridiculously healthy "dessert". It's the perfect treat with coffee or tea and the sweetness hits all the right spots without being decadent and heavy. I make a batch of these and keep them in a cute box in the pantry and they stay fresh and delicious for a couple months. 

The combination of flavors will really have you cautious (fig, ginger, orange zest and honey?), but proceed with confidence because these flavors compliment each other fabulously. It goes without saying that chocolate makes everything better, and in this case it rounds out the other strong flavors and makes them flow. I really love these :)

Try dipping the chocolate in nuts to customize to your liking! I like to use pistachios and honey roasted almonds. I'll even add some chopped candied orange peel to the nut mixture. So delish.

Makes 16 truffles

Ingredients

--------------

-1/8 cup crystallized ginger (use 1/4 teaspoon ground ginger if you must substitute OR use candied orange peel)

-2 cups dried figs

-2 tablespoons honey

-1/2 teaspoon orange zest

-1/2 teaspoon cinnamon powder

-1/2 teaspoon vanilla extract

-1/2 cup chocolate chips (I use dark chocolate, pick your preference)

Optional: chopped nuts to dip truffles in

To make

------------

-Using a food processor, pulse the crystallized ginger until it breaks down until smooth. Add the dried figs, honey, orange zest, cinnamon and vanilla then continue processing until the whole mixture is a smooth paste. You may have a few chunks of figs remaining, which is OK. Taste the filling and adjust sweetness. The other flavors will become stronger after a few hours of sitting together).

-Prepare a tray lined with parchment paper. Scoop a scant tablespoon of filling and form into a ball. Repeat the process until you have used all of your filling. If you have the time, refrigerate (or freeze briefly) until the filling is firm. This makes it easier to roll them but is not a necessary step. 

-Melt the chocolate in a small bowl in your microwave in 15 second intervals, stirring briefly until all the chocolate is melted and smooth.

-Dip each truffle into the chocolate and tap off the excess chocolate. If using chopped nuts, place them in a small bowl and dip the top of each chocolate covered truffle. Place on the parchment paper and continue the process until all the truffles are dipped. If you run out of chocolate, melt some more and continue dipping!

-Leave the truffles undisturbed until the chocolate has set.

-Store tightly covered at room temperature (or if the weather is hot, refrigerate).

-Enjoy!

*Recipe adapted from Ellie Krieger on the Food Network*

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Try these chocolate date bars next!

Chocolate Date Bars

For a savory twist on figs, check this pizza out! 

Balsamic Fig and Arugula Pizza

No-bake Chocolate Peanut Butter Banana Oat Bars

This is one of those awesome treats that doubles as breakfast (oats and banana) and dessert (chocolate) with a special ingredient that ties them both together (thanks peanut butter!).

Whenever I can I like to brown the butter I use in recipes to give a depth of flavor and make my kitchen smell awesome in the process. The caramel-y and nutty notes of the browned butter are absorbed nicely by the oats and these bars don't end up feeling too healthy that way.

It's always a bonus when you can skip the step of baking, and by browning the butter and using the same pot to cook the oat mixture, these only require 1 pot to prepare. Less dishes and no baking time means you can get to eating a lot faster, and I don't know anyone who minds that ;)

Some days we'll grab these on the way out the door in the morning as breakfast, some afternoons they come in handy as a snack between meals and they're an awesome ready dessert to enjoy after dinner. I've served them for brunch and included them in school lunches. They last a while in the fridge and still hold up great flavor and texture, so give these a try and let me know what you think!

Makes 16 bars

Ingredients
--------------
-4 tablespoons (1/4 cup) unsalted butter
-3 cups old fashioned oats
-1/2 cup brown sugar
-1/8 teaspoon salt
-1 cup mashed bananas (about 2 medium sized RIPE bananas)
-1 tablespoon vanilla
-1/2 tablespoon cinnamon powder
*optional: add 1 tablespoon flax or chia seeds to give these a nutritional boost*

-1 cup semisweet chocolate chips
-1/2 cup peanut butter

-1/3 cup mini chocolate chips (optional)


To make
------------
-Heat a pot and add butter. Let the butter melt and whisk over medium heat until the butter foams and turns a light brown color. You will be able to smell a toasty and caramel like flavor, that is when your butter is browned. Be careful not to burn the butter.
-Add the oats, brown sugar, salt, mashed banana, vanilla and cinnamon powder (plus optional flax or chia seeds) to the pot of browned butter and cook the mixture for 3-5 minutes, until the oats are soft and have partly broken down.
-Line an 8x8 inch pan with parchment paper and butter the paper. Reserve 1 cup of the oat mixture and press the rest of the oat mixture into the pan, making sure to pat it down into an even layer. I butter the back of a silicon spatula and use it to press down the oat mixture. Place the pan in the freezer to firm up the bottom layer while you prepare the chocolate.
-Using the same pot you used to cook the oat mixture (make sure its empty) add the chocolate chips and peanut butter and cook on the lowest heat until the chocolate is melted and they are mixed together. Spread the chocolate mixture over the oat layer and smooth out to even.
-Using the reserved oat mixture, dallop in pieces over the chocolate. Alternatively (this is how I make it but it is a little more difficult), butter you hands and take chunks of the reserved oat mixture and flatten with the palm of your hand. Carefully lay the flattened pieces on top of the chocolate until you have covered the entire surface. Sprinkle with optional mini chocolate chips
-Cover and refrigerate or freeze until the mixture is firm. In my freezer it takes less than an hour.
-Cut into 4 rows diagonally and horizontally and serve.
-Enjoy and tag #savvychef in your instagram pictures to share :)

Try these other popular oat bar recipes! 

Raspberry Oat Bars

Nut and Seed Granola Bars

Caramel Chocolate Chip Cookie Bars

Cookies n' Cream Oreo Bars

I've got a good one for you today. 5 ingredients (I'm even generously counting the salt and vanilla in this number!) + 10 minutes = HAPPY HAPPY eaters!

There's no baking required, and no special tools! I love these bars for so many reasons. Here are a few:

1) They're made with Oreo cookies. Enough said.
2) They have marshmallows, which makes them a fancy version of a Rice Krispy Treat.
3) There are no complicated ingredients required, meaning you can throw them together in the spur of the moment.
4) They travel very well. No refrigeration or special care is needed. Take them with you anywhere!
5) Probably my favorite reason to love them...kids can make these and get their hands dirty in the process! Anything that gets the kids in the kitchen gets a thumbs up in my book!
6) It should go without saying that these TASTE INCREDIBLE! ;)

My sister, the same one behind these addictive cookies, made these one day into a bark-like form. I was skeptical because they were very thin, but the flavor was REALLY yummy, so I begrudgingly ate more but complained about how they looked. Then my other sister re-made them, but about 1000000% thicker, and they were just as good but now way too rich and heavy. This is where I came in and evened them out into what we all consider the perfect ratio of thickness, sweetness and indulgence.

Feel free to add mini-marshmallows when you add the Oreo cookies for extra texture in your bars. I've also made these with flavored Oreo cookies (the most recent trial was mint Oreo) and they're all good!

Makes about 16 bars

Ingredients
----------------
-2 tablespoons unsalted butter
-14 ounces marshmallow cream
-1 teaspoon vanilla
-1/8 teaspoon salt
-26 Oreo cookies (2 sleeves from large package)

To make
------------
-Line a 7x11 inch pan (or 8x8) with parchment paper and butter the pan and paper, making sure to butter the sides of your pan.
-Heat a pot on the stove and add butter. Once butter is melted add the marshmallow fluff, vanilla and salt. Stir until everything is mixed together. (I use a silicon spatula so the mixture doesn't stick to my spoon).
-Remove the pot from the heat. Roughly crush Oreo cookies with your hand and put them into the pot. Stir them into the marshmallow mixture until all the cookies are well coated with the marshmallow.
-Press the mixture into the prepared pan. Smooth out the top to make sure it is even.
-Allow the cookie bars to cool, then cut into desired sizes and serve. Store leftovers tightly covered at room temperature.
-Enjoy!

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Reader favorites! Try some other bar recipes:

Smore's Bars

Chocolate Date Bars

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