Honey-applesauce snack cake with orange glaze

Makes 10 servings
• 1 cup white whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon kosher salt
• 1 egg
• 1/2 cup unsweetened applesauce
• 1/2 cup honey
• 2 tablespoons butter, melted (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 teaspoon grated orange zest
• 3 tablespoons orange juice, divided
• 1/2 cup powdered sugar, sifted
1. Heat oven to 350 degrees. Coat a 9-inch round cake pan with baking spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
3. In a separate bowl, whisk together egg, applesauce, honey, butter, vanilla, orange zest and 1 tablespoon orange juice. Pour wet ingredients into dry ingredients and whisk using a gentle folding motion until the batter is uniform.
4. Pour batter into prepared pan. Bake until the top is golden and the cake springs back under light pressure, 25 to 30 minutes. Cool for 10 minutes in the pan, then transfer to a rack to cool completely.
5. Make the glaze: In a small bowl, whisk together remaining 2 tablespoons orange juice and powdered sugar. Drizzle over cooled cake.

Read more here: http://www.star-telegram.com/2014/09/04/6091852/this-snack-cake-gets-its-sweetness.html#storylink=cpy

Roasted Corn Salad with Avocado

1 pint grape tomatoes, sliced in half
1 ripe avocado, diced
3 ears fresh yellow or bi-color corn
2 TBS fresh cilantro, chopped

Honey Lime Dressing
1 lime, juiced
3 TBS vegetable oil
1 TBS honey
1 clove garlic put through a garlic press, or minced
Salt and pepper to taste
Dash of cayenne pepper

Directions

Remove husks from corn and grill over medium heat for 7-10 minutes turning often.  The corn should have some brown spots and be tender but not mushy.  Cut the corn off of the cob and then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  Meanwhile, slice the tomatoes, dice the avocado and chop the cilantro.  Make dressing by adding all dressing ingredients into a small bowl and whisking until well blended.

Combine the corn, tomatoes, cilantro and avocado.  Pour dressing over all and gently mix so as not to smash the avocado.  (I like to use a little firmer avocado when I make this, so it doesn't mush up in the salad)  Let salad sit for 15 min. so flavors will mingle.  Adjust salt and pepper if needed.