Local Savour ~ A Seasonal, Farmers Market Inspired, and Family Friendly Recipe Website.

Sweet Potato Cake with Chocolate Pecan Glaze

by evh on September 7, 2017

Sweet Potato Cake with Chocolate Pecan Glaze |LocalSavour.com

Sweet Potato Cake with Chocolate Pecan Glaze ~ Life is busy. Life is crazy. Life is non-stop and certainly doesn’t seem to be slowing down any time soon so … I took a moment (or two) and made a cake. Perhaps it was to celebrate all of the good things in life and the heartwarming compassion that has risen out of the muddy Hurricane Harvey waters from not only my fellow Texans but from people all over the globe pitching in to help one another out. Perhaps it was to acknowledge the slightly cooler fall like temperatures creeping in (yay!). Perhaps it was for stress-eating my way through these last few hectic days/weeks. OR … Perhaps a little bit of everything. Either way my kiddos really enjoyed the benefits of this cake by having it after dinner for a few nights this past week and even for breakfast one morning(!). My boys love sweet potatoes but they really had no idea that they could be smashed into a cake let alone eaten in one. This tender cake gets topped with a hearty drizzle of chocolate and candied pecans. Lucky me, I even got to share this cake with the lovely Amanda Tatom over on Studio 512 –– watch the clip below. Grab a fork and go make this Sweet Potato Cake with Chocolate Pecan Glaze and share with friends. 

Sweet Potato Cake with Chocolate Pecan Glaze |LocalSavour.com

Sweet Potato Cake with Chocolate Pecan Glaze |LocalSavour.com

Tender inside — yum!

Sweet Potato Cake with Chocolate Pecan Glaze |LocalSavour.com

Sweet Potato Cake with Chocolate Pecan Glaze
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
8-12 servings 10-15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8-12 servings 10-15 minutes
Cook Time
45-55 minutes
Sweet Potato Cake with Chocolate Pecan Glaze
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
8-12 servings 10-15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8-12 servings 10-15 minutes
Cook Time
45-55 minutes
Ingredients
for the Sweet Potato Cake
  • 2 medium sweet potatoes (or one large) cooked until soft and skin removed.
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
for the chocolate pecan glaze
  • 2 cups pecans lightly chopped
  • 1 cup dark chocolate chips
  • 1/2 cup coconut milk
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons maple syrup
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon kosher salt
Servings: servings
Units:
Instructions
For the Sweet Potato Cake
  1. Preheat oven to 350 degrees. Grease a traditional size bundt pan and set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and set aside.
  2. In another large bowl add sweet potatoes and use a fork or masher to smooth out potatoes. Once fairly smooth add eggs, brown sugar, granulated sugar,vegetable oil, apple sauce, sour cream and vanilla and gently stir until well combined. Once well combined add the dry ingredients into the bowl. Continue to stir until well combined. Once well combined pour batter into the prepared bundt cake pan and place into the oven for 45-55 minutes or until a toothpick comes out clean. Then remove from the oven and let cool on a rack. Once cooled remove from pan and serve with Chocolate Pecan Gauce -- see below.
for the Chocolate Pecan Glaze
  1. In a small sauce pan add butter, pecans, brown sugar, maple syrup, and salt. Place over low heat and mix together well until butter is fully melted. Once butter is melted pour mixture out onto a cookie sheet and place into the oven for 10 minutes. After 10 minutes, using a spatula gently flip pecans over and continue to cook for another 5-10 minutes until lightly toasted. Remove from oven and set aside to cool.
  2. Place a small pan over low heat, add chocolate chips and coconut milk. Stir until completely melted and well combined then remove from heat. Drizzle chocolate sauce and pecans over Sweet Potato Cake and serve.
Share this Recipe
Powered byWP Ultimate Recipe

5 Incredible Salad Recipes

by evh on August 24, 2017

5 Incredible Salads | LocalSavour.com

5 Incredible Salad Recipes ~ While it’s still in the 100 degree temperatures around here (whew!) the end of summer break is happening and I am trying not to eat my feelings as of late due to much added (and unnecessary) stress and hello … middle school! I find this is the time more so than ever to find balance. Don’t get me wrong a big piece (or whole) of sheet cake certainly sounds awesome Tina Fey but I need to compliment all of that with some healthy veggies and what better way to do it than to grab a few bowls (or wraps) of salad. I have put together a few of my favorites here for you to get you through the first few days of school. Happy Back to School!

Mexican Street Corn Salad | LocalSavour.com

Mexican Street Corn Salad

When corn season comes into play something delicious happens. The slightly sweet yet complex flavors, and crunchy, poppin’ kernels add something special to any dish.

Carrot Slaw Lentil Salad | LocalSavour.com

Carrot Slaw Lentil Salad

You can certainly add extra jalapeño if you would prefer to heat things up a bit more but for me one did the trick. Lentils a easy to make, high in protein and fiber, and compliment this carrot slaw swirling with fresh lime, cilantro and chopped carrot tops and serve this one warm or cold.

Strawberry Quinoa Salad Wrap with Maple Tahini Dressing | LocalSavour.com

Strawberry Quinoa Salad Wraps with Maple Tahini Dressing

A hearty and delicious salad speckled with spinach, strawberries, and feta cheese then tossed up with my new favorite dressing and wrapped up into a spinach tortilla can be good for a meal on the go or some (recovery) sit down time with the family.

kale salad with honey pomegranate dressing

Kale Salad with Honey Pomegranate Dressing

This is not just another pretty salad, it’s loaded with flavor and nutrition so you can keep the good times rolling.

Grilled Peach Salad with Tarragon Vinaigrette | LocalSavour.com

Grilled Peach Salad with Tarragon Vinaigrette

Pair these half circles of goodness with a salty cheese such as blue (or feta) over a mixed green salad with a simple tarragon dressing and you’ve got a celebration on a plate. Bring this dish home for dinner by topping it with some grilled chicken or fish if you want a hearty dish.

Mexican Street Corn Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Mexican Street Corn Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
15-20 minutes
Ingredients
  • 4 large ears of corn
  • 1/2 cup red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup fresh mint chopped
  • 1 large lime juice
  • 1 Tablespoon jalapeno minced
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon ground red chili pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup cotija cheese or feta crumbled
Servings: -6 servings
Units:
Instructions
  1. Start grill on a medium high heat. Place cob of corn (husks and all) directly onto the grill. Cook for 15-20 minutes, with the lid on, rotating 2-3 times during the process. Once outside husks are dark and corn is cooked tender, remove from the grill and allow to cool for five minutes.
  2. Gently remove husks from the corn and discard. Next lay corn on the sides and cut kernels off of the cob, rotating the cob as needed. Once kernels are all removed place into a large bowl.
  3. Add onion, cilantro, mint, lime juice, jalapeño, mayonnaise, red pepper, and salt into the bowl and mix together well. Finally finish with cotija cheese and toss together gently and serve warm or chilled.
Share this Recipe
Powered byWP Ultimate Recipe

Carrot Slaw Lentil Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Carrot Slaw Lentil Salad
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Servings Prep Time
4 - 6 servings 10-15 minutes
Cook Time
30-35 minutes
Ingredients
  • 1 cup dried lentils
  • 3 medium carrots grated
  • 2 cups carrot tops chopped
  • 1/2 cup white onion chopped
  • 1/2 cup fresh cilantro chopped
  • 1 medium fresh lime juice
  • 1 medium jalapeno minced
  • 1 cup feta cheese crumbles
  • 1 Tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: - 6 servings
Units:
Instructions
  1. Make lentils according to directions and set aside when finished. In a large bowl combine carrots, carrot tops, onion, cilantro, jalapeño , lime juice, and olive oil and stir together well.
  2. Next, add lentils, salt and pepper and give another stir. Finally, finish by adding feta cheese. Gently mix together well and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Strawberry Quinoa Salad Wraps with Maple Tahini Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Servings Prep Time
4-6 servings 10-15 minutes
Cook Time
10-12 minutes
Ingredients
  • 1 1/2 cups dried quinoa
  • 1 pint fresh strawberries stems removed, sliced
  • 4 cups fresh spinach
  • 2 cups feta cheese crumbled
  • 1 cup fresh cilantro chopped
  • 1/2 teaspoon ground black pepper
  • 3/4 cup Maple Tahini Dressing see recipe
  • 4-6 large tortilla wraps I used spinach flavored
Servings: servings
Units:
Instructions
  1. Make quinoa according to directions and let cool completely. Place quinoa, strawberries, spinach, feta cheese, cilantro, and black pepper into a large bowl and mix together well. Next add 1/2 a cup of the maple tahini dressing and toss together one more time.
  2. Place a tortilla wrap onto a flat surface and add 11/2 cups of the salad mixture and fold up the bottom side and then roll in the left and right to create a pocket. Continue to roll up into a burrito shape. Slice in half and serve with the remaining maple tahini dressing for dipping. Continue the rolling process until all of the wraps are made.
Share this Recipe
Powered byWP Ultimate Recipe

Maple Tahini Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Maple Tahini Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Servings Prep Time
3/4 cup of dressing 2-3 minutes
Ingredients
  • 1/2 cup apple cider vinegar
  • 1/3 cup tahini paste
  • 3 Tablepoons pure maple syrup
  • 1/2 teaspoon kosher salt
Servings: cup of dressing
Units:
Instructions
  1. Add all ingredients into a medium bowl and whisk together until well combined. Drizzle over fresh salads, grilled meats, or fish. Store covered in a refrigerator.
Share this Recipe
Powered byWP Ultimate Recipe

Kale Salad with Honey Pomegranate Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Kale Salad with Honey Pomegranate Dressing
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
1-2 minutes
Ingredients
  • 5 cups fresh kale rinsed, patted dry and chopped
  • 1 15 ounce can navy beans well drained
  • 1 cup feta crumbled
  • 1/2 cup slivered almonds
  • 1 cup pomegranate seeds
  • 1 small shallot peeled and finely minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cracked black pepper
Servings: -6 servings
Units:
Instructions
  1. Place a small pan over medium to low heat and add in shallots, olive oil, honey, apple cider vinegar and pomegranate seeds. Stirring occasionally for 1-2 minutes until honey begins to dissolve. Once dissolved, remove from heat and set aside.
  2. Place kale, beans, feta and almond slivers into a large mixing bowl. Pour pomegranate dressing over the top and gently toss together. Finish salad with cracked black pepper and serve.
Share this Recipe
Powered byWP Ultimate Recipe

Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Grilled Peach Salad with Tarragon Vinaigrette
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
5-8 minutes
Ingredients
For the Grilled Peach Salad
  • 6-8 small peaches pitted and sliced in half
  • 1 Tablespoon canolia oil, safflower or vegetable oil
  • 4 cups fresh romaine lettuce chopped
  • 1 cup purple cabbage chopped
  • 1/2 cup blue cheese crumbled
for the Tarragon Dressing
  • 2 Tablespoon olive oil
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon shallot minced
  • 1 Tablespoon honey
  • 2 teaspoons fresh tarragon chopped
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: -6 servings
Units:
Instructions
for the salad
  1. Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
  2. Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
  1. Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
Share this Recipe
Powered byWP Ultimate Recipe

Lemon Ricotta Poppy Seed Glazed Pancakes {with Video}

by evh July 6, 2017

Lemon Ricotta Poppy Seed Glazed Pancakes ~ With summertime here you would think things would slow down for a bit. While some things have slightly slowed such as calmer mornings by not having to race off to school every day and longer pajama wearing moments, other things seem to have sped up such as planning […]

Hungry for More…

Top 5 Peach Recipes

by evh June 20, 2017
Thumbnail image for Top 5 Peach Recipes

Top 5 Peach Recipes ~ There are several songs written about these sweet little gems from nature and I believe for good reason. Peaches are a big part of summer in my opinion. There’s just something so special about finding that perfect peach, bitting into it, and letting the juices run down your hand before […]

Hungry for More…

Creamy Garlic Potatoes {with Video}

by evh May 30, 2017
Thumbnail image for Creamy Garlic Potatoes {with Video}

Creamy Garlic Potatoes {with Video} ~ As of late I have been in need of more comfort foods, okay maybe not as of late because, really, one can always enjoy comfort foods in my opinion. When dinner time rolls around there’s a moment of yes, I’ve got the main dish figured out but what the heck […]

Hungry for More…

Vegetable Mini Quiche with Bread Crumb Crust

by evh May 10, 2017
Thumbnail image for Vegetable Mini Quiche with Bread Crumb Crust

Vegetable Mini Quiche with Bread Crumb Crust ~ Mother’s Day is such an important day and for me it has truly morphed into something even more special over the years. This has happened not just because I became a mother myself but with the the friendships I have developed with all types of moms from all […]

Hungry for More…

Texas Pesto {with Video}

by evh April 11, 2017
Thumbnail image for Texas Pesto {with Video}

Texas Pesto ~ Sometimes it’s fun to take a classic and add your own pizzazz to it. You know … switch it up a bit. This go-around I added some Texas flare to a simple pesto recipe to give it a little more kick but not too much I want to the kiddos to be […]

Hungry for More…

Strawberry Shortcake Biscuits with Coconut Whipped Cream

by evh April 4, 2017
Thumbnail image for Strawberry Shortcake Biscuits with Coconut Whipped Cream

Strawberry Shortcake Biscuits with Coconut Whipped Cream ~ Spring is officially here and there’s a lot to celebrate. The weather is amazing in Texas right now, the roads are lined with gorgeous wild flowers, and it’s strawberry season ~ yippee! My oldest son just turned 11 –– holy moly ~ I am not sure how that […]

Hungry for More…

BLT Bánh Mì Sandwich

by evh March 7, 2017
Thumbnail image for BLT Bánh Mì Sandwich

BLT Bánh Mì Sandwich ~ For what seemed to be like eternity my boys were only into simple sandwiches. You know the usual kids stuff; peanut butter and jelly, grilled cheese, or turkey and cheese, but with age and maturing palates we are entering a much more interesting time in our sammie world. Hooray! Don’t […]

Hungry for More…

Strawberry Mo-Daiquiri

by evh March 1, 2017
Thumbnail image for Strawberry Mo-Daiquiri

Strawberry Mo-Daiquiri ~ Sometimes we get in our own way –– we forget to slow down and we forget about all of the good things around us. The month of March in Texas is always a good reminder for us to do just that. The bluebonnets are popping out along the highways, the sun is […]

Hungry for More…