Fresh Pear Cake

Well, (this might sound like I'm starting an entry into my journal, or at least how I would start an entry if I actually journaled) this week started off with a whirlwind.  Yesterday was October 15.  What's so special about this day?  It's the day that I have been working towards for the last month and much more than that.  It's the day that all the extended 401(k) tax filings are due, and with that filing, a set of audited financial statements must be attached.  That's where I come in.  I've been auditing 401(k) plans.  I'll grant that they aren't my favorite.  I could go on with stories, but I'll spare you, because they might only be funny to a really tired CPA.

It's also the day that all extended gift tax returns are due.  But, wait, the government is still shut down.  What are they going to do with all these returns?  They will probably just set them aside and look at them later.  Meanwhile they'll take the any taxes that are remitted with the returns and use them to fund the government.  And, if they owe you a refund, they are planning to hang on to that for a while, too.  As I read today in a tax newsletter, the IRS's middle name is "Revenue".  But, that's not why I'm in the picture.  In order to file the gift tax returns, you have to know the value to of the gift being given.  Again, this is where we end up in the picture.  I promise there is a point to this story...

I was pretty much done with all my 401(k) audits Friday (several days early), but was asked to help out with the valuations for the gift tax returns.  I think what I helped with barely scratched the surface of what had to be done before today.  My tax attorney roommate was in charge of a number of the gift tax returns being filed at her firm.  And due to all the changes in the estate laws at the end of 2012, there were a ton to be done.  So, Monday night, we had a work party (if you can call it that; it was a nerd fest) at home until late.  The effects of a late night are still showing their signs. Here was the living room with our files spread out.

Over the weekend, I had thought about making this cake to take to work, but then decided not to.  But, when I walked into the office on Monday morning and it looked like a warzone (there were folks that had pretty much worked all weekend long and would continue to work late into the day and all night), I knew that a cake would be a nice thing to bring to work with me on Tuesday. 

So, here is the cake that I baked up Monday night while the roommate and I worked.  It's technically a Fresh Apple Cake, but you can easily interchange the apples for pears.  It's such a great fall dessert.

 

Here's the recipe.  Be a hero and make it for your next fall event.  You'll get an A+ from your tax lady coworker like I did or comments like, "it was so good, I had two pieces!"

Fresh Apple (or Pear) Cake

1 1/2 cup oil
2 cups sugar
3 eggs
3 cups flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon vanilla
3 cups chopped apples
1 cup pecans or walnuts, chopped

Cream together the oil and sugar in a large mixing bowl until well combined.  Next, add the eggs one at a time.  Sift together the flour, nutmeg, cinnamon, salt, and baking soda and add to the creamed mixture.  Add in the vanilla.  Alternate adding the apples and chopped nuts.  Pour into a greased Bundt pan and bake at 290 for 1 hour and 30 minutes. Let cool before removing and placing on a plate.

Serve with cool whip.  OR if you don't have cool whip (like me), you can top it with a simple vanilla glaze made with some powdered sugar, milk, and a bit of vanilla extract.  Also, you can easily omit the pecans or walnuts, if you don't have those on hand (like me, again :) ).  Lastly, it saves super well.  Just cover it well and place it in the fridge.

A Crustless Quiche

Yesterday was World Egg Day or something like that.  I didn't know that until after I had planned to make a quiche for dinner.  That timing worked out quite well, I think.  But, what worked out even better was this recipe I found for a crustless quiche.

I love quiche, and I know I will never be able to make a quiche as good as the French will.  I'll just have to go there to enjoy the flaky, buttery crust and perfectly golden brown top that we all know has about a million calories.

But, this quiche I made last night was delicious, and I know it didn't have the million and a half calories that a piece of quiche on the Champs Elysees would have.  For being a "healthier" quiche, it was a complete winner.

It had the usual suspects of eggs and milk, but it also had Greek yogurt in it.  For the filling I chose to use turkey breakfast sausage, sauteed mushrooms, and Monterrey jack cheese.  So, so good!

Here's the recipe, which I made a slight adjustment from the original here.

Crustless Quiche
serves 6

8 oz. cooked turkey sausage
1 lbs. mushrooms, sliced
1 shallot
1 tablespoon olive oil
6 eggs
1 cup 1% milk
3/4 cup fat-free, plain Greek yogurt
1 cup shredded Monterrey jack cheese, divided (about 3.5 oz.)
salt and pepper to taste

Saute the mushrooms and shallot in the olive oil.  Next, add the cooked turkey sausage, mushrooms, and shallot to a greased pie plate.  Be sure to drain off the liquid from the mushrooms, otherwise you will have too much moisture.  Then, sprinkle the shredded cheese evenly over the sausage and veggies, reserving some cheese to sprinkle on top of the eggs.  Next, add the eggs, milk, and Greek yogurt, as well as the salt and pepper, to you mixer and blend with the whisk attachment.  Once the egg mixture is well combined, pour into the pie dish over the meat, veggies, and cheese.  Add the remaining cheese on top of the eggs.  Place is an 350 degree oven and bake for 45-50 minutes or until golden brown on top.  Let the quiche rest about 10 minutes before serving.

PS  For the weight watchers folks out there, each slice is 7 points+.