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The Daily Dish: October 22, 2015

The Daily Dish: October 22, 2015

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink.

Welcome to The Daily Meal’s Daily Dish, where we highlight what’s hot and trending in the world of all things food and drink.

Today’s first course?

According to The New York Times, the Unicode Consortium, the semi-mysterious company that churns out new emoji after every iOS update, is looking to make the bacon emoji a reality. The vote for the newest batch of emoji will take place in May 2016, and would go into effect in late June.

Silly rabbit, anthropomorphized cartoon cereal mascots are so passé! To emphasize their commitment to banning artificial colors and ingredients, General Mills is (temporarily) ditching the Trix “silly rabbit” cartoon mascot in favor of a real-life bunny. The nationwide three-week open casting call begins this week. Fans are welcome to upload photos of their pet bunny (or pet pup or cat in an adorable bunny costume) to the contest website. Starting in January, every bowl of Trix will only contain natural fruit and vegetable flavors and extracts.

Following two weeks of consecutive terrorist attacks, a restaurant in Israel wants citizens to coexist in peace, so they are offering Jews and Arabs 50 percent off meals if they dine together. Hummus Bar at the M Haderech Mall, in the town of Kfar Vitkin in Beit Herut, Israel, is trying to bring Israelis and Arabs together, its manager explaining. “If there’s anything that can bring together these people, it’s hummus.”

And that’s today's Daily Dish. Thanks for watching. Stop by tomorrow for another helping.


Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.

Rhubarb, Apple and Maple Cake

Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.

Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.

This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.

* For best results, use only pure real maple syrup, not any fake “maple” substitutes.

* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.

Prep time: 20 minutes

Baking time: 40 minutes

Ingredients:

¼ cup maple syrup (see notes)

¼ cup maple sugar (see notes)

  1. Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
  2. Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
  3. In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
  4. Add the flour, baking powder and salt, and mix lightly to combine.
  5. Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
  6. Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
  7. Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.