Gingerbread, in its simplest terms, is a cake flavored with ginger and often molasses. In the Middle Ages the cake was ornately decorated and even designed with gold leaf. That helps to explain why gingerbread also means elaborate and gaudy decoration. Today we think of gingerbread as either a thick dense cake flavored with ground ginger and molasses or a cookie shaped like a gingerbread man with royal icing.

It’s always a challenge to try and find a modern version of wonderful classic recipes like gingerbread cake. I have made many gingerbread recipes and always felt they were just too heavy. I came up with this simple home-style ginger cake that includes applesauce that lightens the cake as well as give it a deliciously moist texture. Brown sugar takes the place of the dark, distinctive molasses allowing the peppery-sweet crystallized and ground ginger flavor to come through.

You’ll find this cake doubles as a treat for your kid’s afternoon snack as well as a satisfying adult dessert. You can omit the walnuts, if you prefer. If you want to gild the lily, serve it with some sweetened whipped cream flavored with a touch of cinnamon. Otherwise, a big dollop of applesauce served alongside is the next best thing.

Ginger Applesauce Cake

Serves 8

1/4 pound (1 stick) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
3 tablespoons finely chopped crystallized ginger
1 cup unsweetened applesauce
1/2 cup raisins
3/4 cup chopped walnuts
Powdered sugar, for garnishing

1. Preheat the oven to 350F.
2. Oil a 8 1/2- inch spring form.
3. With an electric mixer, cream together the butter and sugar until fluffy. Add the egg and blend well. In a medium bowl the dry ingredients together and add to the butter mixture, alternating with the applesauce to create a thick batter. Add the raisins and walnuts and mix just to combine.
4. Transfer into the spring form and bake about 55 minutes or until a cake tester comes out clean. Cool. Unmold onto a round platter and dust with powdered sugar. Serve in wedges with a dollop of applesauce on the side or cinnamon-sweetened whipped cream.

Super Bowl Sunday at my house always means a big day of football and hearty bowls of chili. This vegetarian version is very satisfying. For a heartier version add 1 ½ pounds of sautéed and lightly browned chili ground turkey and or beef.  If you plan to add meat or turkey, stir it into the bean chili with cilantro at the end.

I like this delectable combination of spices that you can measure up ahead and then have ready to add just before cooking. You can adjust the heat of this dish by adding just a touch of chipotle chili to the mixture and then add more ,if desired, after the beans are cooked. You can also substitute a jalapeno chile pepper for the chipotle if you like that flavor better.

I also like the surprising touch of balsamic vinegar that adds a hint of something you can’t really recognize but balances out all of the flavors. Make sure to have individual bowls of grated sharp cheddar cheese, sour cream and fresh tomato salsa on the table for guests to help themselves. The crushed tortilla chips with their sweet corn crispness are a nice counterpoint to the smooth chili. If you are an avocado lover, peel and cut up an avocado and serve it alongside the other condiments. Nothing goes better with a bowl of this spicy American tradition as an ice-cold beer.

Here’s to a relaxing day with good food, friends and lots of football.

Help is on the Way:

· Use chopotle flavored Tabasco sauce instead of chipotles.

· Subsitute black beans for the pinto beans.

· This can be made 2 days ahead, covered and refrigerated. Bring to room temperature and reheat slowly. Add a bit more water if dry.

· Serve with warm corn tortillas or chunks of cornbread instead of the tortilla chips.

Pinto Bean Vegetarian Chili

Serves 6-8

2 cups (1 pound) pinto beans

3 tablespoons vegetable oil

2 medium onions, finely chopped

5 garlic cloves, minced

1 tablespoon+1 teaspoon dried oregano leaves

1 tablespoon+1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon paprika

1/4 teaspoon cayenne pepper

1/4 cup good quality ground chile powder

1 1/2 cups diced canned tomatoes with juice

1/2-1 canned chipotle chile, minced

5 cups vegetable stock or water

1 tablespoon balsamic vinegar

3 tablespoons finely chopped fresh cilantro

Garnish

1/2 cup shredded cheddar cheese

1/2 cup sour cream

1/2 cup salsa

1/2 cup crumbled tortilla chips

Extra cilantro sprigs

1. Place the beans in a bowl and cover with water overnight. Drain the beans and reserve.

2. In a Dutch oven heat the oil on medium heat and saute the onions for about 5 minutes or until softened. Add the garlic, oregano, cumin, coriander, paprika, cayenne and chile powder and stir to combine. Cook about 3 minutes, stirring to evenly cook the mixture. This will release all of the herbs and chile powders flavor.

3. Add the tomatoes, chile, broth or water and reserved beans and bring to a boil. Reduce temperature to low and cook about 1-1 1/2 hours more or until the beans are cooked and soft. Partially cover the beans for the first hour and then remove the cover. If the mixture is too thick add a bit more water. When the beans are tender add the vinegar and cook another minute. Add the cilantro and mix to combine. Add salt to taste.

4. To serve: Place some chili in a deep chili bowl, and garnish with a dollop of sour cream, shredded cheese, salsa, crumbled chips and a sprig of cilantro. Serve immediately.