Tag Archive: dessert


I baked a carrot cake cheesecake for Olivia’s birthday.  Dairy free so Donnie could eat it.  It was soooo good!

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Carrot Cake:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. calt

1 tsp. each cinnamon, nutmeg, and allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 C. shredded carrots

1 C. raisins, soaked in rum, drained

1 small can crushed pineapple, drained

1 C. chopped nuts (optional)

Spray a 13 x 9 cake pan.

Whisk dry ingredients together.

In a separate bowl, beat the eggs for 2 minutes and add sugar and vanilla.  Add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into cake pan.

Cheesecake:

2 containers daiya or tofutti cream cheese

1/2 c. sugar

3 eggs

1/2 C. non-dairy yogurt

1 tsp. vanilla

Blend ingredients until smooth and spoon evenly over carrot cake batter.

Bake at 350F for 50-55 minutes until toothpick comes out clean.

Top with berries, if desired.

 

 

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sam_2932

Cake:

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

 

 

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

 

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

 

 Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

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Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Place one cake layer on a serving platter; spread 1 1/2 cups peanut butter buttercream frosting over the top.  Add chopped mini peanut butter cups. Add the second cake layer, and spread with another 1 1/2 cups frosting.  Add chopped mini peanut butter cups. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Pour chocolate ganache over top and let drizzel down the sides.  Garnish with mini chocolate peanut butter cups.  Serve.

Frosting:

3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup peanut butter

Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.

Ganache:

8 oz good quality semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Homemade Carrot Cake

As you all know, I am spoiled rotten by having an amazing baker – Molly the Baker – in the family.  She happens to live 1300 miles away!  A special friend was having a birthday, and I know carrot cake is his fave!  I adapted a version of my Aunt Fran’s carrot cake, and had a friend help me!  Thank you Margie!

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

4 eggs

2 C. sugar

2 tsp. vanilla

1 1/4 C. oil

2 c. finely shredded carrots

1 c. golden raisins (soaked in rum) – drained

1 8 oz. can crushed pineapple, drained

1 C. chopped walnuts

Preheat oven to 350 F.

Line two 9 inch cake pans with parchment sprayed with baking spray.

Whisk together dry ingredients in a bowl.

In the mixer bowl, beat eggs for 2 minutes.   Add sugar and vanilla.  Reduce speed and add oil.  Blend in flour mixture a little at a time.

Fold in remaining ingredients and pour into prepared cake pans.

Bake 35-40 minutes until 160 F internal temperature.

Cool overnight in the fridge.

Cream Cheese Frosting – from Molly the Baker!

1 8 oz block cream cheese, room temperature

6 Tbsp. butter, room temperature

1 tsp. vanilla

2 c. powdered sugar, sifted.

Place cream cheese in mixer bowl and mix with paddle 3-4 minutes until fluffy.

Add in butter, and mix 3-4 minutes more.

Add in vanilla and mix until incorporated.

Add powdered sugar 1/2 c. at a time, until fluffy and smooth.

I confess that I forgot to sift the sugar, and it still came out amazing.

 

SAM_2297

My daughter, Andrea, saw the recipe for these crescent apple roses and wanted to try them.

Wash core and thinly slice 3 apples.

Boil apple slices in 4 cups of water 4 Tbsp. of sugar and 2 Tbsp. of lemon juice until apples are soft (about 3 minutes).  You want to be able to bend them without breaking.  Drain and place on paper towels to completely dry and cool.

Flour surface.  Roll out one tube crescent dough.  Sprinkle with 5 Tbsp. sugar and 2 tsp. cinnamon.

Cut into 9 strips about 1 inch wide.

Lay apple slices end to end along each strip.

Roll up and place in muffin cup sprayed with cooking spray.

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Bake at 400 F 20-25 minutes.

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Glaze with simple powdered sugar and water glaze.  Enjoy!!

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