Brie and Brisket Tacos with Mango Barbecue Sauce

I saw this recipe sometime back and it initiated a drool fest. I can’t usually make mango dishes because Matt is allergic to many raw fruits – mangoes, avocados, pears, apples . . . basically, lots of stone fruits. However, if you take those raw fruits and cook them he’s not allergic to them anymore. We’ve done some research on it and basically it’s an enzyme in the fruit he’s allergic to that gets cooked out. Because of this I rarely get to eat avocado and I rarely get to eat mango. When I saw this recipe I was so happy because the mango was cooked!

If you read this, will you share recipes with me that you’ve enjoyed that have included cooked mango and avocado? I know of dishes for the pear and apple, but the mango and avocado are much desired in my diet but also avoided.

Anyway, this mango barbecue sauce did not cause an allergic reaction in him! The brisket was absolutely delicious. The brie on the taco was so fancy and tasty.

Brie and Brisket Tacos with Mango Barbecue Sauce
(source)

Ingredients

BRISKET
3 lb brisket
salt
ground black pepper
garlic powder
ground chili powder
20 oz Dr. Pepper

MANGO CHUTNEY (needed for sauce) 
1 tbsp olive oil
1/3 cup yellow onion, diced
1/4 jalapeno, minced
3 cl0ves garlic, minced
3 tbsp cider vinegar
juice from 1 lemon
1 tsp Worcestershire sauce
2 tbsp brown sugar
pinch of ginger
pinch of curry powder
1 mango, peeled and cut into 1/2-inch cubes
1/4 cup raisins
1 cup water

MANGO BARBECUE SAUCE
1 1/2 tbsp olive oil
1 medium onion, diced
1/2 cup ketchup
2 tbsp lemon juice
1 1/2 tbsp Worcestershire sauce
1 1/2 tsp mustard
1/4 cup of mango chutney

TACOS
8 taco shells
8 oz brie, thinly sliced

Directions

BRISKET

1. To make the brisket, rub the meat with salt, pepper, garlic powder, and chili powder. Place in the slow cooker and pour the Dr. Pepper over the top. Set on low and cook for 8 hours.

2. Once done, remove from the slow cooker and let sit for 10 minutes. Slice the brisket against the grain.

MANGO CHUTNEY

1. Heat the olive oil in a saucepan. Add the onions and saute until translucent. Add the jalapeno and garlic an cook for 1 more minute.

2. Whisk together the vinegar, lemon, Worcestershire sauce, brown sugar, ginger, and curry powder.

3. Add to the onions. Add mango, raisins, and water. Bring to a boil and then reduce to medium-low. Cover and simmer for 20 minutes.

4. Using a spoon smash the mangoes. Cook uncovered until the liquid has reduced.

MANGO BARBECUE SAUCE

1. Heat the olive oil in a saucepan. Saute the onions for 5 minutes.

2. Stir in the remaining ingredients and cook for 5 minutes.

3. Pour into a food processor and pulse until well combined.

TACOS

1. Put meat in each of the taco shells. Top with barbecue sauce and cheese.

* serves 8, but with extra meat left over
* Shared with F.O.T.M.C. at La Cocina de Leslie and Simply Delish at KB and Whitesnakes Home

Banana Walnut Waffles

I never knew until the morning I made these waffles that my boyfriend hates walnuts. What the? How have I been with this man for 2 years and not know something like this? Additionally, HOW CAN SOMEONE NOT LIKE WALNUTS? I think we either need to breakup or have an intervention – maybe both.

Well, or I can just get double the walnuts in everything from now on. That’s pretty much what I do with avocado since he’s allergic to it. Every possible opportunity I can to eat avocado I’ll eat it since I can’t do much with it at home.

In other news, I loved these waffles walnuts and all.

BANANA WALNUT WAFFLES
(source)

Ingredients
3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/4 cup brown sugar
2/3 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 1/2 cups buttermilk
1/2 cup mashed banana
1/4 cup chopped walnuts

Directions

1. Preheat your waffle iron.

2. In a large bowl whisk together flour, baking soda, baking powder, salt, and brown sugar.

3. In a medium bowl whisk together eggs, vanilla, buttermilk, bananas, and walnuts. Add the wet ingredients to the dry ingredients. Stir until incorporated.

4. Cook according to your waffle iron instructions.

* serves 4
* Shared with Foodie Friday 

Lemon Scones

I go through “things” as I like to call it. I’ve been through the cupcake “thing,” a pancake “thing,” and I think now I’m stuck in a scone “thing.” In the past few weeks I’ve bombarded my house with scones. I just can’t get over how easy they are. These lemon scones were made because one of the attorneys in the office I work in brought a 5 lb bag of lemons to work and told everyone to take them, because his lemon tree is going insane. I took about 4 lemons. I still have 3 left after making these scones, so I need some more lemon ideas.

These were delicious and crumbly.
I love scones.

Lemon Scones

Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup crisco
1/2 cup buttermilk
1 1/2 tsp lemon zest
Additional sugar for topping

Directions

1. In a medium bowl combine flour, sugar, baking powder, baking soda, and salt. Cut in the crisco so the mixture resembles fine crumbs. Add buttermilk and lemon peel. Stir until just mixed.

2. On a lightly floured surface knead gently about 6 times. Shape into a ball.

3. On a greased baking sheet, pat the dough into a circle about 1/2 inch thick and 8 1/2 inches in diameter. Cut 8 wedges into the dough, not cutting all the way through. Top with the additional sugar.

4. Bake at 350 for 25 minutes.

* makes 8 scones

Blueberry Waffles

Part of my weekend breakfasts this week included waffles. For as much as I like to cook, I’m going to admit I have never made a waffle before these blueberry waffles. Matt gave me this old waffle maker last year that he found when moving. It has sat in my kitchen supply cabinet since then. It actually even survived a move from my apartment to this house.  But I’ve still left it sitting in the kitchen supply cabinet, along with the equipment I actually use on a normal basis (my rice cooker, slow cooker, blender, etc.)

I had a bunch of leftover blueberries this week, so I was trying to use them all so I wouldn’t have to throw them away. Unfortunately I think I used way too many blueberries in this recipe and probably should have cut it in half. I used 1 cup of berries, which was clearly too many and caused some burning on part of the blueberries in the waffle maker. Whoops! This was definitely a learning experience, that’s for sure.

There were two things I learned from this experience:
Lesson One: Don’t put too many berries in your waffle mix.
Lesson Two: Make lots of waffles!

Blueberry Waffles

Ingredients
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 1/2 tbsp sugar
1/3 cup blueberry yogurt
1/2 cup + 2 tbsp milk
2 tbsp water
2 1/2 tbsp vegetable oil
1/2 cup fresh blueberries

Directions

1.  Preheat your waffle maker.

2. Mix all the dry ingredients in a large bowl. In a smaller bowl mix the wet ingredients. Combine the wet ingredients with the dry ingredients, mixing with a wooden spoon. Make sure to stir enough to get rid of any dry clumps.

3. Fold the blueberries into the waffle batter.

4. Spray your waffle maker with cooking spray. Pour 1/2 cup of waffle batter into your waffle maker. Cook for 5-7 minutes, or as long as your waffle maker takes to cook a waffle.

* makes 4 waffles
* 229 calories per waffle
* This waffle recipe is being shared with What Makes You Say Mmmmm? Monday Linky.

Banana Pancakes with Blueberry Sauce

I don’t make breakfasts enough. Usually I’m in such a hurry at breakfast time that I just rush out the front door. If I have a little bit of time I’ll blend together some fruit, yogurt, and juice in the blender and call it a smoothie. Today however I took the day off of work because I’ve been sick all week and am still feeling the effects of it. My stomach however is finally in the condition to eat solids, so I decided that I would make pancakes this morning.

When I make breakfast, I remember how much I love making it. I’m not a bacon and eggs type of girl. I love sweet foods for breakfast. These pancakes were very sweet.

The only thing I didn’t like about them was that they really stuck to the skillet I was using. This is partially the fault of myself, since I own very cheap pots and pans. This can be credited to the fact that I’m a poor law student and don’t have a ton of money to be throwing around. But that does remind me my mom told me she had a cast iron skillet I could have. I need to remember to grab that next time I head home. But these pancakes do stick more than the usual pancakes I make.

I’m making a vow (that I might not keep) to make breakfasts like this on days where I’m not going to class or work. So hopefully you’ll be seeing more breakfast foods in the future!

Banana Pancakes with Blueberry Sauce

Ingredients

for the pancakes
1 cup all-purpose flour
1 tsp baking powder
1/8 tsp kosher salt
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
5 tbsp milk
1/2 tbsp vanilla extract
2 bananas, mashed
1 tbsp vegetable oil

for the sauce
1 cup fresh blueberries
2 tbsp water
1/4 cup orange juice
3 tbsp sugar
2 tsp cornstarch
1/8 tsp almond extract
1/8 tsp ground cinnamon

Directions

 for the pancakes

1. In a medium bowl sift together the dry ingredients. In a small bowl combine the milk and vanilla extract. Pour the wet mixture into the dry mixture and stir, until well combined and no dry spots are left.

2. Mix in the mashed bananas and olive oil.

3. In a heavy skillet, heat either butter or olive oil. Once hot, drop the batter into the skillet into 2 tbsp size servings. Once the pancakes start bubbling on the raw side, flip. Cook until golden brown on both sides.

for the sauce

1. In a small pot combine the berries, 1 tbsp of water, orange juice, and sugar. Mix well and bring to a boil.

2. Once boiling, in a small bowl combine the cornstarch and other 1 tbsp of water. Pour into the blueberry mixture. Lower the heat and simmer, stirring frequently until the sauce becomes thick.

3. Take off heat and stir in the almond extract and the ground cinnamon.

4. Serve over pancakes.

* makes 6 pancakes
* 317 calories per pancake and sauce
* These pancakes are going to be shared with Friday Potluck at EKat’s Kitchen.

Around the World in 52 Weeks: Jerk Chicken, Vegetable Patties, and Banana Fritters

This week for my 52 week journey around the world I found myself on the beach in Jamaica. While I was sitting on the beach with my toes buried in the sand getting a horrible sunburn (because I don’t tan and I will burn regardless of how much sunscreen I have on) I began to feel a bit peckish. To fill my belly with the cuisine of Jamaica I decided I needed some jerk chicken. With my jerk chicken I made some vegetable patties to accompany. And every yummy meal needs a dessert. So banana fritters it was.

Of course this is all my fantasy. I wish I was on the beach of Jamaica and I wish I could walk into a restaurant on the Jamaican shore and be served some real jerk chicken and some real plantain fritters (instead of banana fritters.) Since this isn’t a possibility for me, I just started my first week of the spring semester and all, I had to transform my kitchen into a Jamaican kitchen and my dining room into a beach.

I have no idea if my jerk chicken tasted like jerk chicken at all, because I’ve never had Jamaican food. The vegetable patties were an excellent accompaniment to the chicken, though frying the vegetables definitely doesn’t make them all healthy and vegetableicious.

For dessert I had banana fritters. They made a great dessert and would make a delicious breakfast as well. 

Now if only I could go to Jamaica for real.. Also, I didn’t have any travelers join me this week in the around the world challenge, but I hope maybe next week someone will come!

Jerk Chicken

Ingredients
1 tbsp rum
1/2 tbsp water
2 tbsp malt vinegar
3 green onions, chopped
1 garlic clove, peeled and minced
1/2 tbsp dried thyme
1/2 tbsp vegetable oil
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp brown sugar
1/4 cup ketchup
1 tbsp soy sauce
2 boneless skinless chicken breasts
2 tbsp lemon juice

Directions

1.  Boil the rum and water in a small saucepan for 3 minutes. Transfer the rum mixture into a blender. Combine with the vinegar, green onions, garlic, thyme, vegetable oil, allspice, ginger, cinnamon, nutmeg, salt, black pepper, and brown sugar. Blend until smooth. Transfer 1/2 tbsp jerk seasoning to a small bowl and combine with soy sauce and ketchup. Cover the sauce and set aside.

2. Arrange the chicken in a roasting pan. Pour lemon juice over the chicken. Rub the remaining jerk seasoning over the chicken. Cover and place in the refrigerator for at least 4 hours.

3. Preheat the oven to 350. Bake for about 30 minutes, until juices run clear.

* serves 2
* 229 calories per serving

 Vegetable Patties

Ingredients
3 tbsp vegetable oil
1 1/2 cup chopped onion
3 cloves garlic, minced
2 tbsp jerk sauce from the jerk chicken
1/2 tsp kosher salt
4 cups carrots, grated
2 cup canned peas, drained
1 1/2 cups breadcrumbs
3 large eggs
1/2 cup milk

Directions

1. Heat 1 tbsp oil over medium-high heat in a skillet. Add the onion and saute for about 5 minutes, until translucent. Add the garlic, jerk sauce, and salt and cook for 1 minute. Stir in the carrots. Cover and reduce heat to medium and cook for about 5 minutes. Stir in the peas and remove from heat.

2. Mix the vegetables in a large bowl with the breadcrumbs, eggs, and milk.

3. Heat 1 tbsp oil in a large skillet. Form 1/3 cup mixture patties and place it into the skillet with the hot oil. Cook for 5 minutes. Flip and cook for 5 minutes on the other side. Set on a paper towel and let drain.

* serves 6
* 2 patties per serving
* 193 calories per serving

Banana Fritters

Ingredients
3 ripe bananas
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sugar
2 cups flour
1 tbsp baking powder
1/4 cup milk

Directions

1. Peel and mash the bananas. In another bowl beat together the egg, vanilla, cinnamon, nutmeg, and flour. Stir together the egg mixture and the bananas. Sift in the baking powder and flour. Stir in the milk.

2. Heat vegetable oil in a skillet over high heat. Once the oil is hot drop spoonfuls of the banana batter into the oil. Once the fritters are golden brown, flip and cook the other side.

* makes 26 fritters
* 61 calories per fritter

NOW! Come travel the globe with me this year.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time

Beef Rendang and Coconut Butternut Squash

Julia Roberts is hands down one of my favorite actresses. She’s so natural. She looks natural, she acts natural; I feel like if I knew her in real life we would get along wonderfully. I love watching movies with Julia in them because she adapts to the parts she plays so well. She is absolutely convincing.

For Food ‘n Flix this month we watched the movie Eat Pray Love – hosted by me!

I actually read the book Eat Pray Love before I saw the movie. I loved the book. I was drooling through Italy, I was reminiscent through India (because I went there once and I missed it,) and I felt peaceful through Indonesia. When I found out that a movie was coming out of the book, I was actually disappointed. So much of the time the movie versions of books just don’t quite capture it. But when I found out that Julia Roberts was starring, playing Elizabeth Gilbert, I knew I had to see the movie. I’m really glad that I did see it, because the book truly was captured in the movie. I probably drooled more, felt more reminiscent, and felt more at peace watching the movie than I did reading the book. This is rare. Usually the movie just can’t compare. But in this case, seeing the foods, the sights, and the people really added that element that my mind wasn’t able to fill in when I was reading the book.

The majority of the food in this movie is seen in Italy. I intended at first to make Italian food, because I was literally slobbering while I was watching the movie. With all the pictures of Italian food, I just wanted it all in my belly, from gelato to pizza to spaghetti. But then when it got to India, my mind changed. Indian food is actually one of my favorite cuisines, so it only made sense to make some curry and naan. But then when I got to Indonesia I realized I actually needed to make something that I think Elizabeth Gilbert would have eaten in Indonesia, in the the part of the movie where she really finds herself. It is in Indonesia that Elizabeth is able to fit all the pieces of herself together, to find what makes her happy. Though food wasn’t a huge component of these scenes, it seemed fitting to make a dish representing this part of the movie.

I have no idea what Indonesian food is. I did search the internet a little bit for some information and found that rendang is a ceremonial dish used to honor  guests that originated in Indonesia. Perhaps when Elizabeth visited Ketut he had an honorary dinner for her, with rendang as a dish. I served the rendang with a coconut butternut squash. The flavors melded together beautifully.

Beef Rendang

Ingredients
1/2 onion, chopped
1/3 cup ginger, peeled and sliced
5 cloves garlic, minced
2 tbsp chili garlic sauce
1 1/2 tsp ground turmeric
1 1/4 tsp kosher salt
1/4 tsp ground cinnamon
6 whole cloves
1 anaheim pepper, chopped
1 14-oz can coconut milk
2/3 cup unsweetened flaked coconut
2 tbsp lemon juice
2 tsp sugar
2 lemongrass stalks, crushed
2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
2 cups chicken broth
4 cups cooked rice

Directions

1. Place the first 9 ingredients (through the pepper) into a food processor. Add 1/4 cup coconut milk and process until smooth. Spoon the mixture into a bowl and set aside.

2. Place 3 tbsp coconut milk and the flaked coconut in the food processor. Pulse until a thick paste is formed. Set aside.

3. Heat a large pot over medium-high heat. Add the onion mixture and cook for about a minute, stirring constantly. Stir in the remaining coconut milk, lemon juice, sugar, lemongrass, chuck roast, and chicken broth; bring to a boil. Cover and reduce heat to medium-low. Simmer for 1 1/2 hours, or until the beef is tender. Discard the lemongrass. Stir in the flaked coconut mixture and cook for 10 more minutes.

4. Serve the rendang over cooked rice.

* serves 6
* 621 calories per serving (this includes the rice)

Coconut Butternut Squash

Ingredients
1 tbsp olive oil
1 clove garlic, minced
1 tsp ginger, peeled and grated
2 cups butternut squash, peeled and cubed
1/2 cup coconut milk
1 tbsp sugar
1 tbsp lemon juice
1 tbsp fish sauce
1/2 tsp sriacha

Directions

1. Heat the olive oil in a pan. Add the garlic and ginger. Saute for about a minute, until fragrant.

2. Add the squash, coconut milk, sugar, lime juice, fish sauce, and sriacha. Cover and simmer for about 30 minutes, until the squash is tender.

3. Remove the squash from the pan and reduce the liquid, until it creates a thick syrup. Pour the liquid over the squash.

* serves 4
* 99 calories per serving

Chickpea and Turkey Curry over Curried Mashed Sweet Potatoes

I feel like I need to sing and dance for sweet potatoes. They just never can do me no wrong.

For some reason I was always terrified of sweet potatoes growing up. I think it was because I could only think of that sickeningly sweet casserole with marshmallows and stuff on it. I know a lot of people love that stuff, but the thought of it to me is repulsive. That of course made sweet potatoes in any form repulsive, because that’s how my mind used to work.

But then I tried them in a different form and my life was changed.

This recipe is a chickpeas and ground turkey. I served it over curried sweet potatoes, a recipe I have made before and will make over and over again.

The first night it tasted delicious, but I think it tasted even better as leftovers the next day.

Chickpea and Turkey Curry

Ingredients
1/2 tbsp sesame oil
1 lb ground turkey
1/2 onion, chopped
2 cloves garlic, minced
1/2 can chickpeas, drained
1/2 can petite diced tomatoes
1 tbsp curry powder
2 tbsp garlic chili sauce
1/4 cup coconut milk
salt and pepper to taste
1/2 tsp dry red pepper flakes

Directions

1. Heat the sesame oil in a skillet over medium heat. Cook the turkey with the garlic and onion in the oil until the turkey is no longer pink.

2. Stir in the garbanzo beans, tomato, curry powder, chili sauce, and coconut milk. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, pepper, and red pepper flakes.

* serves 3
* 367 calories per serving

 

Pumpkin Pancakes

I’ve been telling my mom how easy pancakes are to make. I’m not a fan of the premade pancake mix, where you add oil, stir a little, and fry the cakes. Rather, I like making my pancakes with flour, buttermilk, and whatever other flavors the specific pancake requires.

In the spirit of fall I made pumpkin pancakes for my family during my visit home this weekend. My dad went to the farmers’ market that morning and came home with a delicious apple butter. The combination of the apple and the butter was divine.

Everyone in my family was so stoked over the pumpkin pancakes that we have decided that on Christmas morning I’ll be making pancakes. They will be a combination of Eggnog Pancakes and Gingerbread Pancakes. I’m sure you’ll hear all about those when they happen, as well as any pancakes in the interim.

Pumpkin Pancakes

Ingredients
1 1/2 cups flour
1/3 tsp kosher salt
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/8 tsp ginger
2 tbsp brown sugar
1 cup pureed pumpkin
3/4 cup milk
1/4 tbsp apple cider vinegar
1 1/2 egg – however you want to make that work, I separated half of an egg with my hands

Directions

1. In a large bowl combine the dry ingredients. In the center create a well.

2. Mix the milk and vinegar together and let sit for about 5 minutes.

3. In the well of the dry ingredients pour in the pumpkin, soured milk, and egg. Stir the batter well to combine and to make sure there are not any dry portions of the mixture.

4. In a greased griddle spoon 1/4 cup portions of pancake. When the pancakes start bubbling on the surface, flip and cook until golden brown on both sides.

* makes about 12 pancakes

Spiced Apple Coffee Cake

Here’s a random factoid about me: When I’m stressed I bake. This is a habit I developed during undergrad. Back then it worked out really well. I lived in this huge house that had seven of us in it. Half of the housemates were boys. I could bake something during a moment of stress, eat one piece of whatever it was I made, and then not have to worry about shoving the rest of the treat in my face. The boys that I lived with loved when I was stressed because it meant they could guarantee snacks. Sometimes I’d even come into the kitchen, feeling overwhelmed, and there’d be a cookbook already opened to a page of what someone in the house was desiring.

Like I said, it worked well for everyone. I graduated from college without going into a sugar coma.

Law school however is proving differently. Despite losing a great deal of weight, I am having a harder time resisting my goodies. I don’t want to feed them all to my boyfriend, because well.. He doesn’t really need them. I have contemplated bringing them in to work, but I don’t know why that hasn’t actually happened yet.

Anyway, one thing I’ve found is that if I bake something solely for breakfast and eat it only for breakfast, things are a little more in control.
This apple cake was absolutely delicious. I made it last all week by having a piece for breakfast. Despite it not getting eaten in the course of 24 hours, it stayed surprisingly moist.

My landlord has since brought me fresh pears over and this weekend I’m going to make a pear version of this cake. I’m also making brownies, but that’s a different story.

Spiced Apple Coffee Cake

INGREDIENTS

for the cake..
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp kosher salt
3 apples, peeled, cored, and cut into cubes
2 tbsp apple cider vinegar
1/3 cup packed brown sugar
1 1/2 tsp ground cardamom
1 tsp ground cinnamon
8 tbsp unsalted butter, at room temperature
8 oz cream cheese, at room temperature
1 1/2 cups white sugar
1 tsp vanilla extract
2 eggs

for the glaze..
3/4 cup powdered sugar
3 tbsp sweetened condensed milk
1/2 tsp vanilla
1 tbsp water

DIRECTIONS
1. In a medium bowl mix together the flour, baking powder, and salt. Set aside.

2. In another bowl combine the apples, the vinegar, the brown sugar, cardamom, and cinnamon. Toss to combine and set aside.

3. In a bowl of a stand mixer beat the butter, cream cheese, and sugar until creamy. Add the eggs, one at a time scraping down the sides of the bowl regularly. Add the flour in three additions and beat until smooth. Using a rubber spatula fold the apples into the batter. Spoon the batter into a springform pan that has been sprayed with Pam.

4. Bake in an oven set to 350 for 1 hour or until a toothpick inserted in the middle of the cake comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.

5. In a small bowl combine the ingredients for the glaze. Combine.

6. Remove the sides of the pan and place the cake on a wire rack with wax paper underneath. Drizzle the glaze on top of the cake and allow to cool to room temperature.