Light 'N' Luscious Mashed Potatoes

With the impending holiday season, we fight against being taken over all the delicious, heavy foods available at work parties, family dinners, etc. This recipe is always my go-to for mouth-watering potatoes for Thanksgiving. But I promise they will not make you pop your jeans.
**This recipe can be easily doubled, tripled, etc. for larger parties

LIGHT 'N' LUSCIOUS MASHED POTATOES

INGREDIENTS:

- 4 large yukon gold potatoes*
- 4-6 tablespoons light margarine spread
- 1/4 cup nonfat milk
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons chopped chives

INSTRUCTIONS:

1. Peel and cube your potatoes. Make sure they are all roughly the same size so they cook for the same amount of time.

2. Place potatoes into a BARE pot (no water)**. Add water until the potatoes are all covered.
3. Salt the water just like when cooking pasta and place the pot over high heat and let it boil until the potatoes can be easily pierced with a paring knife, about 20 minutes.
4. Drain the potatoes and immediately put back into the pot to mash. Mash to your desired consistency.

5. Mix in milk and margarine, adding more depending on the moisture of the potatoes.
6. Add the garlic powder, salt and pepper, and chives. Taste and add more garlic/salt if desired.
7. Serve 'em up!

*I use yukon golds instead of russet potatoes because I prefer the texture of yukons for mashed potatoes. They are creamier by nature, so that means I do not need to add as much butter/milk at the end to get the consistency I want.

**Add the potatoes straight to the pot instead of into already boiling water. I have found that the potatoes cook more evenly/are all done at the same time when I do this method.

Fresh Tomato Basil Sauce

I love pasta. Like an unhealthy amount. But I feel guilty with the amount of carbs I am able to consume through pasta sometimes. So I make this sauce when I need to curb a pasta craving but do not want to worry about the calorie content of the amount of pasta I'm eating as well as the sauce.

FRESH TOMATO BASIL SAUCE

INGREDIENTS:

- 2-3 cups chopped roma tomatoes

- 3-4 garlic cloves, minced

- 2 tablespoons olive oil

- 2 tablespoons cold butter

- 1/2 cup chopped fresh basil leaves

- 1/4 cup grated parmesan or pecorino cheese

- salt and pepper to taste

- 2 chicken breasts

- 8oz long strand pasta of choice

INSTRUCTIONS:

1. Put the olive oil in a medium sized high-sided frying pan over medium high heat.

2. Season your chicken liberally with salt and pepper and add to pan when hot.

3. Cook on each side for 5-6 minutes for two breasts, or 2-3 minutes for tenders.

4. While chicken in cooking, put the pasta in salted boiling water and get the rest of your mise en place.

5. Add the tomatoes into the pan with the chicken. You might want to stand back for this part, because there will back splatter.
6. Add salt and pepper to season. Then add the rest of the ingredients one at a time, except for the cheese.
7. Once the pasta is ready, add straight to the sauce and toss to coat, adding the cheese.
8. Eat immediately because deliciousness.

Sugar & Spice Pecans (A Party Favorite)

I first made this delicious snack for a Christmas party a few years ago just to have near the bar. I did not expect them to be such a hit. Ever since then my friends and family have been asking me to make batches and batches of this satisfying snack all year round.

SUGAR & SPICE PECANS

INGREDIENTS:

- 1 lb shelled halved pecans (walnuts or almonds would work as well)
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon smoked paprika
- a pinch of cayenne pepper (optional)
- 1 egg white mixed with 1 tablespoon of water

INSTRUCTIONS:

1. Preheat oven to 300 degrees
2. Mix together the sugars, salt, and spices in a small bowl and set aside.
3. In a large mixing bowl, beat the egg white and water together until they are fluffy but not stiff

Fluffy, not stiff

3. Gently fold the nuts into the egg mixture. Then add the sugar and spice mixture to the nuts and fold that in.

4. Spread nuts in an even layer on a prepared baking sheet and place in the oven for 30 minutes, tossing every 10 minutes.

5. Let cool, make sure they are all broken apart, and enjoy*

*Or place in a ziptop bag in the pantry for up to a week or in your freezer for over 2 months

Carnitas (Mexican Pulled Pork)

This is one of my all time favorite taco fillings. Or for putting in gooey quesadillas or rolled up into enchiladas. The secret to making it lean here is to really get all up in the meat and take off every extra piece of fat that you see marbled through the roast. I keep just a little on for moisture and flavor, but truthfully the braising liquid have plenty of moisture and flavor.

CARNITAS (MEXICAN PULLED PORK)

INGREDIENTS:

- 1 3 1/2-4 1/2 lb boneless pork shoulder (may also be labeled as pork butt or boston butt)
- 1 large yellow onion, cut in half
- 6 cloves of garlic, smashed
- 2 tablespoons lime juice (1-2 limes, depending on season and ripeness)
- 1 orange
- 1 1/4 teaspoon dried oregano
- 1 1/2 teaspoon cumin
- 2 tablespoons red wine vinegar (I would not recommend substituting other vinegars here)
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- approximately 4-5 cups water (enough to just cover the meat)

INSTRUCTIONS:

1. Preheat oven to 300 degrees.
2. Cube the pork into about 2 inch portions and place into a large lidded dutch oven.
3. Add in the salt, pepper, vinegar, oregano, cumin, bay leaves, and lime juice.
4. Add the halved onion , the garlic, and the juice of the whole orange. Then drop the orange halves into the pot after juicing.

5. Fill with water until the meat is just covered.
6. Place on the stove and cook over medium-high heat until it reaches a boil, stirring occasionally.
7. Cover and place into the oven for 2 1/2 hours, until pull apart tender.

(before broiler)

8. Place the meat onto a lined baking sheet and let cool before shredding. Also discard the bay leaves, orange, onion, and garlic from the pot.
9. Place the pot back on the stove on high heat and reduce cooking liquid until about 1-1 1/2 cups remain.
10. Turn the broiler to high, douse pork in remaining cooking juices, sprinkle with a little more salt, and park that baby under the broiler for about 8 minutes. Then toss it around and stick it in for another 5-8 minutes, until beautifully crisp on the outside.

(after broiler)

11. Place in a warm corn tortilla with avocado, lime juice, cilantro and any other toppings your heart desires

Homemade Applesauce

I don't care if I'm not a child anymore: I love applesauce. I just do. Especially if I'm trying to cut down on sugar, it's the perfect fix for me. This applesauce recipe is great for all those big and small. You can make it as smooth or as chunky as you like (I prefer more chunky). A simple, quick recipe for a wonderful snack for the whole family.

HOMEMADE APPLESAUCE

INGREDIENTS:

- 7 to 14 apples, depending on how much applesauce you wish to devour
- 3 tablespoons water
- 1-3 stevia packets, depending on the sweetness of your apples and how sweet you like your sauce
- 1/2 teaspoon cinnamon

INSTRUCTIONS:

1. Peel your apples and cut into even chunks (so they all cook in the same amount of time). I used a mix of granny smith and pink lady apples because I like the mixture of tart and sweet.

aww I made a flower

2. Toss your apples into a medium sized pot with the water and place on the stove over medium heat with the lid on.

3. Every couple minutes take the lid off and move the apples around. They will give off a bit of moisture, so if too much water is collecting, leave the lid off for about a minute and the excess water will evaporate. Continue this process until you can easily mash the apples with your wooden spoon, 15-20 minutes.

4. Mash your apples to your desired consistency.

5. Let it cool a little before tasting to see how much sweetener you want to add. Then add the stevia and cinnamon.

6. Place in the fridge to cool to eat as a snack, or serve warm with pork chops or spooned over ice cream

Mashed Cauliflower

It took me a little while to jump on the cauliflower bandwagon. I was truly a skeptic. I love my potatoes. But I now feel a little racy saying I like this healthy, low carb version of mashed potatoes better than the real thing. THERE I SAID IT! They're luscious and creamy and beautiful. Try them, you will not be disappointed. 

MASHED CAULIFLOWER

INGREDIENTS:

- 1 head of cauliflower

- 1 tablespoon light cream cheese

- 1-2 tablespoons light margarine

- 1/2-1 teaspoon garlic powder (depending on how much you love garlic)

- 1/4 fresh cracked pepper

- 1 1/4 teaspoon kosher salt (plus more to taste)

- 2 tablespoons chopped chives

INSTRUCTIONS:

1. Place a pot of salted water onto the stove, cover it, and place it on high until it comes to a boil.

2. Cut the cauliflower into small florets.

3. Drop the cauliflower into the boiling water for 5-8 minutes, until a knife goes through it smoothly.

4. Drain the florets and place them into a food processor.

5. Add the rest of the ingredients and blend until smooth.

6. Serve with beef, lamb, my chicken with mushrooms, or in a big bowl by itself.

Cream-less Corn

Corn is abundant in the summer time and I absolutely love its sweet flavor. But creamed corn is loaded with fat and calories I simply cannot rationalize eating as much as I would like. This recipe gives a nice buttery flavor to the corn without all the calories.

CREAM-LESS CORN

INGREDIENTS:

- 3 to 5 ears of fresh corn, sliced off the cob
- 1/2 of a medium yellow onion, chopped
- 1 large garlic clove, minced
- 4 tablespoons light margarine, divided
- a pinch (about 1/8-1/4 teaspoon) grated nutmeg
- salt and pepper to taste

INSTRUCTIONS:

1. Place a medium skillet over medium-low heat and melt 2 tablespoons of the margarine.
2. Add the onion and garlic and sweat (NOT sauté) until translucent, about 5-7 minutes. Season lightly with salt and pepper.
3. Crank up the heat to medium and add the corn and the remaining margarine. Cook until the corn is cooked through, about 3-5 minutes. Add more salt and pepper. Finish with the nutmeg.
4. Enjoy:)

Slow Cooker Teriyaki Chicken

My mother leads such a busy life. And on top of that, she has to try to feed an extremely picky 6 year old at home. So I finally created a recipe that is easy for my mom to create and that my sister will also eat. This is that recipe:)

SLOW COOKER TERIYAKI CHICKEN

INGREDIENTS:

- 5-6 chicken breasts (about 3 lbs)
- 1 1/2 cups water
- 1/2 cup reduced sodium soy sauce
- 1/2 cup light brown sugar
- 1/2 teaspoon minced ginger
- 1 teaspoon garlic powder
- 3 tablespoons cornstarch

I accidentally left corn starch out of the photo. I'm so sorry corn starch. I will give you you're own glamour shot.

INSTRUCTIONS:

1. Place your chicken into the slow cooker. Combine the rest of the ingredients except the cornstarch in a bowl and then pour on top of the chicken.
2. Cook on high for 4 hours or on low for 7 hours.
3. Take out the chicken and place on a large, flat surface.

4. Become Wolverine and attack the chicken. Or shred the chicken with two forks. Whichever is easier for you.

YUMMY

5. Whisk the corn starch with 3-4 tablespoons of water and mix into the remaining liquid in the slow cooker. Add the chicken back in and give it a good mixin.

6. Cover and let it cook for another 30 minutes so the sauce can thicken and beautifully coat the chicken

Enjoy!

Skim Milk Pancakes

Everybody loves pancakes. But when a short stack of original buttery pancakes has upwards of 600 calories, I just can't rationalize having them. So this is my response to my endless pancake cravings.

SKIM MILK PANCAKES

INGREDIENTS:

- 1 cup flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 cup skim milk
- 1 tablespoon vegetable oil
- 1 egg
- 1 teaspoon vanilla extract

INSTRUCTIONS:

1. Whisk together the dry ingredients in a large bowl. Combine wet ingredients in a small, separate bowl.
2. Pour the wet ingredients to the dry ingredients. Whisk until just combined. DO NOT overmix.
3. Crank up your stove to medium heat and pop a frying pan on top to heat up for about 3 minutes. Spray with nonstick spray before each round of pancakes.
4. Scoop about a 1/4 of batter onto the pan and cook on the first side until small bubbles start to form, about 2 minutes. Then flip and cook for another minute to a minute and a half.
** Also, how come no matter what, the first batch of pancakes never looks as good as the rest??

1st batch:

2nd batch:

See?? It happens EVERY time. There's no escaping it. That's why I always put the first batch at the bottom so you can't see it:)

That's better. These pancakes are also great for add ins like fruits, nuts, chocolate chips, or even spots of jam like my boyfriend did with this batch. Just remember to add your mixes once you have poured the batter onto the skillet. Do not mix the extras into the batter bowl.

Healthy Response to Chicken Marsala: Chicken with White Wine Mushroom Sauce

I love the flavors of chicken marsala, but it is often filled with butter and cream to give the sauce its well known rich savory taste. This recipe is my response to the traditional chicken marsala. Enjoy!

CHICKEN WITH WHITE WINE MUSHROOM SAUCE

INGREDIENTS:

- 8 chicken tenderloins
- 1/4 cup AP flour
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 cups sliced cremini mushrooms
- 1 small or 1/2 large onion, chopped (about 1 cup)
- 2-3 garlic cloves, minced
- 1/2 cup white wine
- 1 cup reduced sodium chicken stock
- 1/2 teaspoon sugar
- 1/4 cup chopped Italian parsley
- salt and pepper to taste

INSTRUCTIONS:

1. Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the chicken tenders in the flour on each side. Make sure to shake off any excess flour.
2. Grab a large skillet and place it over medium heat. Add 1 teaspoon of butter and 1 teaspoon of your oil. Once butter is melted, add your chicken and cook on each side for about 5 minutes, until beautiful golden brown. Place chicken on a place when done.
3. While the chicken is cooking, prepare the rest of your ingredients. The French call this mise en place because they're fancy.
Look at this kick ass mise en place.

4. Add the rest of you oil and butter to the pan. Add the onion and mushrooms and season with salt and pepper. Cook for about 5 minutes, until cooked and slightly caramelized. Add the garlic and cook for another minute.
5. Add the wine and crank up the heat to high. Scrape the bottom of the pan to get all of that beautiful flavor. Add the chicken stock and sugar. Let the sauce reduce by about half, 5-7 minutes.
6. Add the chicken back in and sprinkle the parsley over top.
7. Enjoy over pasta, mashed potatoes, or my basic risotto.

Occasional Indulgence: Homemade Pizza

Keeping a healthy diet keeps me looking and feeling great. But we all know that sometimes we get those cravings we just cannot ignore. There are a few things in food that I do not mess with and save it for my occasional cheat days. Pizza is one of those things. One of those glorious, oozy, gooey, cheesy things. I prefer to make my own pizza because of the amazing flavor and I know exactly what is going into it.

OCCASIONAL INDULGENCE: HOMEMADE PIZZA

THE DOUGH

INGREDIENTS:

- 1 1/2 cups warm (NOT HOT) water (between 105-115 degrees)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 1/2 cups bread flour*
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon sugar

INSTRUCTIONS:

1. In the bowl of your mixer, pour in the warm water and sprinkle in the yeast over it. Let it sit for 5 minutes to allow the yeast to bloom. If by the end of five minutes your yeast hasn't bloomed, your water may be too hot or too cold, or your yeast was too old and was dead already.
2. With your bowl attached to your mixer with the paddle attachment, add the remaining ingredients with your mixer on slow.
3. Once the ingredients are jus coming together, switch to your dough hook and let the dough kneed on medium speed for 10 minutes.
4. Oil a separate bowl and place the dough ball in that bowl. Cover with a tea towel or plastic wrap and let it sit on the counter for an hour and a half to rise. (You can actually let it rise as long as you want after the initial time for added flavor)
5. Put a pizza stone in your oven if you have it (using this creates a really crispy crust) and preheat the oven to 450 degrees.
6. Punch down the dough and let it mellow for 5 minutes.
7. Cut the dough in half, flour your board, and start rolling out your dough. This recipe makes two approximately 12 inch pizzas.
8. Add the sauce (recipe below), cheese and desired toppings. Place on a transferring dish covered with parchment paper sprinkled with cornmeal on top (the cornmeal helps the pizza from sticking and gives an added crunch to the crust)
9. Bake in the oven for 12-18 minutes, until the cheese is beautiful and bubbly.

*Bread flour has a high gluten content (NO gluten does not mean it's bad) which means that the dough will be nice and chewy. You can use all purpose flour here, but it will not yield nearly the same result. Just a heads up.

THE SAUCE

INGREDIENTS:

- A 28oz can of peeled, whole tomatoes, excess liquid drained and seeds removed**

- 1 tablespoon olive oil

- 1 teaspoon red wine vinegar

- 2 garlic cloves, minced

- 1/2 teaspoon sugar

- 1 teaspoon salt

- 1 teaspoon dried oregano

- 6 fresh torn basil leaves

- 1/4 teaspoon black pepper

INSTRUCTIONS:

1. Place all ingredients into your food processor and blend until smooth. Use immediately or refrigerate until ready to use.

**To get the seeds out of the tomatoes I just lightly squeeze the tomato in my hand into the sink and they kinda pop open and spray the seeds out. The seeds are important to take out because they will make the sauce bitter and not lovely. 

Grandma's Favorite Banana Bread

I started making this lighter banana bread recipe for my grandma about two years ago. She would request another loaf every time I came to visit her, which was almost once a week. She asked for it plain, with chocolate chips, nuts, and even raisins. She passed away this past January, so I thought it fitting to name the recipe after her.

GRANDMA'S FAVORITE BANANA BREAD

INGREDIENTS:

- 1/4 cup butter or margarine, softened
- 1/4 cup unsweetened applesauce
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1 cup mashed overripe bananas (about 3 large)
- 1 teaspoon vanilla extract
- 1/4 cup vanilla soy or almond milk, mixed with 1 teaspoon apple cider vinegar
- 2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 3/4 teaspoon baking soda
- 1 cup nuts/chocolate chips/raisins (optional)

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Mix flour, cinnamon, allspice, baking soda, and salt in a medium sized mixing bowl and set aside.
3. Combine butter, applesauce, and sugars in your mixer and cream together. The mixture will look curdled, do not worry.

4. Add the bananas, milk mixture and vanilla to the work bowl. Mix until just combined.
5. Slowly add the dry ingredients to the wet.
6. Fold in any extras you may want in your batter with a rubber spatula.
7. Pour batter into a 9x5 loaf pan and bake for 45-55 minutes.

*I was making scones at the same time so I added a little extra vanilla bean glaze on top of the loaf

Lightened Up Italian Meatballs

My mom and I both have a stomach condition and cannot really digest foods that contain a good amount of fat. Not even standard 80/20 burgers. It's awful. I was craving meatballs and sulking because I usually can't have regular meatballs. Hence the need for this recipe. I tested it on my entire family and it was a huge success. My mom did not miss the taste of the fat, and even my super picky six year old sister demanded seconds!

Lightened Up Italian Meatballs

INGREDIENTS:

- 3/4 lb lean ground pork
- 3/4 lb lean ground turkey
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 3/4 cup italian style bread crumbs
- 1/2 cup grated parmesan cheese
- 3 tablespoons chopped Italian parsley
- 1 whole egg
- 1 egg white
- 2 tablespoons cream
- 1 teaspoon salt
- freshly cracked black pepper

INSTRUCTIONS:

Preheat your oven to 400 degrees. Prep a large sheet tray by placing a layer of aluminum foil on it and spray it with nonstick spray. Set aside.
In a large bowl, add the meats, onion, garlic, parsley, bread crumbs, and cheese. Whisk the eggs and cream together in a small bowl and then add to the rest of the ingredients.
WASH YOUR HANDS.
Use your newly clean hands to mix everything together. DO NOT OVERMIX. Gently start forming balls (slightly larger than a golf ball) with your hands. Do not pack the balls too tight. Place the balls onto the sheet tray, about 2 inches apart.
WASH YOUR HANDS AGAIN.
Place in the middle rack of your preheated oven for 20-25 minutes. Pull out of the oven and then transfer the meatballs to the sauce of your choice. May I recommend my red sauce.
Slather on top of spaghetti, polenta, or make into a meatball sub. I added them over my basic risotto.

Basic Risotto Recipe

I was always afraid to attempt tackling risotto because I always heard how difficult and time consuming it was to make. So I allowed myself to shell out $30-$40 at a restaurant every time I saw it on the menu to get my fix. Then I was bored one day and decided it was time to face my arborio fear. And what I discovered is not only is risotto super easy if you follow just a few simple steps, but I actually found the 20+ minutes I spent over the stove stirring pretty relaxing. Maybe I'm just weird. But what I do know is that this recipe is simply delicious. Enjoy.

BASIC RISOTTO RECIPE

INGREDIENTS:

- 1/2 cup onion, finely chopped
- 1 clove of garlic, minced
- 2 tablespoons butter or margarine
- 1 1/2 cups arborio rice*
- 1 quart (4 cups) reduced sodium chicken broth
- 1/2 cup white wine
- 1/2 parmesan cheese
- salt and pepper to taste

INSTRUCTIONS: 

Melt the butter in a large, high sided skillet over medium heat. Put a medium saucepan or saucier on the burner right next to the skillet and add all of the chicken broth. Turn on the heat to medium low and let it do its thing. We will come back to it later.
Add the onion and garlic and sauté until translucent, about 7 minutes. Add a little salt and pepper when sautéing the aromatics. Add the rice to the skillet and stir to coat the rice and toast for about a minute.
Pour in the wine and stir until it is just soaked up. Then add one ladle full of chicken broth at a time until it is all soaked up by the rice, about 25 minutes.
The key to knowing when to add more liquid is to spread the rice to one even layer in the skillet and then pull it back with your wooden spoon. If the rice that was pulled stays to the sides, it is time to add more liquid. If the rice immediately rushes back towards the middle, you have some more time until the next addition.
When all the liquid is absorbed, take the skillet off the heat and mix in all of the cheese. Taste and add more salt and pepper if needed.
Serve alone as a main dish for vegetarians or with protein as a side dish. You can add other flavors like lemon zest and vegetables like asparagus at the very end to create new variations. Make sure that whatever you add is added at the very end and it already fully cooked though. The risotto varieties are endless once you get this technique down.

(risotto topped with meatballs and red sauce)

*I would not recommend substituting a normal white long grain rice here if you do not have arborio rice in your pantry. Arborio rice is a special Italian short grain rice that is used in risotto because it is very starchy, which results in a creamy product that you will not get from long grain rice.

Healthier Plum Upside Down Cake

So I was home alone and bored. When I'm bored, I experiment with my baking. And I just happened to have a plethora of plums lying around for some reason. So I googled what I could do with plums. Not many recipes came up. Then I thought, just treat it like I would another stone fruit favorite of mine, peaches. Alas, this recipe was born from a peach upside down cake I already knew and cherished. I hope it's to your liking.

PLUM UPSIDE DOWN CAKE

Don't these plums just look so perfect? I love when I go into the grocery store and see some amazingly beautiful produce. Is that weird?

INGREDIENTS:

- 1/4 cup unsweetened applesauce
- 6 tablespoons margarine, divided
- 3/4 cup brown sugar, divided
- 4 red plums (about a pound) pitted and cut into about 12 wedges per plum
- 1/2 teaspoon orange zest (optional)
- 1 large egg
- 1/2 cup nonfat greek yogurt
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice (or 3/4 teaspoon cinnamon, and 1/4 teaspoon each nutmeg, ginger, and allspice)
- 1/4-1/3 cup chopped nuts (I used pecans)

INSTRUCTIONS:

1. Preheat your oven to 325 degrees. Place 3 tablespoons of your butter or margarine into an 8 inch cake pan and stick it in the oven while its preheating to melt the butter (should take about 3 minutes, but keep an eye on it!)
2. Cut up all of your beautiful fruits

3. Sprinkle 1/4 cup of brown sugar and the orange zest over the melted butter
4. Layer the plum slices overlapping all the way around the edge of the pan, and then again in the middle. Try to make it as pretty as possible because this will end up being the top of your cake (it doesn't have to be perfect, I'm horrible with this kind of presentation stuff)

5. In a large bowl, combine the remaining butter and brown sugar, applesauce, and egg. Add the yogurt and vanilla until completely integrated.
6. Combine all the dry ingredients and the nuts together in a small bowl. Fold the dry ingredients into the wet ingredients and spoon into the cake pan. The batter should be thick.
7. Bake for 45-50 minutes, or until a toothpick comes out clean. Let the cake rest in the pan for 5 minutes on the counter before de-panning.
8. Run a paring knife around the edge of the pan to make sure nothing is stuck, then place a plate on top of the pan and flip carefully onto the plate.
9. Serve immediately or at room temperature. By itself, with whipped cream, or with ice cream. It is good any and every way