Carrot Cake

I made carrot cake for Easter dessert. My logic was that since bunnies like to eat carrots this was the right cake choice. This is one of the best cakes I have ever made - I know I say this every time but seriously this cake is moist and delicious.

Carrot Cake

2 cup all-purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1/2 tsp all spice

4 eggs

3/4 cup canola oil

3/4 cup granulated sugar

1 cup brown sugar

1/2 cup buttermilk

3 cup shredded carrots - lightly packed

Preheat oven to 350F and grease and flour to 9" round cake pans.

Sift the flour, baking soda, baking powder, salt, cinnamon and all-spice together - put aside.

Whisk eggs, oil, sugars and buttermilk.

Add flour mixture to egg mixture and mix until smooth. Fold in carrots.

Evenly divide mixture between two pans and bake for 40 min.

Cream Cheese Frosting

500g cream cheese (two packages)

6 tbsp unsalted butter

1+1/4 cup icing sugar

1+1/2 tsp vanilla

Make sure cream cheese and butter are at room temperature - mix until smooth. Slowly add icing sugar, once mixed add vanilla. Once icing is smooth and cake is cool - ice away.

Cowboy Cookies

These are basically kitchen-sink cookies, probably one of the best versions I have ever made.

3/4c chopped toasted pecans

1c unsalted butter

2/3c brown sugar

1/2c white sugar

2 eggs

1.5 tsp vanilla

2c flour

1 1/4tsp baking soda

1/2tsp salt

2c oats

1/4c unsweetened shredded coconut

1/2c chocolate chips

Bake for 10 min at 350 degrees.

Chocolate Chunk Macaroons

These are by far the BEST macaroons I have ever made. I think the secret is that the recipe doesn't call for condensed milk, which gives the macaroon that gooey, heavy consistency. These ones are light, fluffy and crunchy on the outside.

2.5 cups sweetened shredded coconut

2 egg whites

1 tsp vanilla

1 tbsp sugar

pinch salt

Mix the ingredients together in a bowl. Add 1/2 cup semi-sweet chocolate chunks. Bake for 15 minutes at 325.

Chocolate Meringues

I love meringues - they are so simple to make, you just need time cause they do take about 2 hours in the oven.

Preheat oven to 175.

4 egg whites

pinch cream of tartar

1 cup sugar

1 tsp vanilla

1/4 cup Dutch unprocessed cocoa powder

Place the egg whites, cream of tartar and sugar in a double boiler. Whisk constantly until mixture is warm to the touch and the sugar has dissolved (approx. 3 min).

Pour mixture into the mixer fitted with a whisk - beat for approx. 10 minutes until stiff peaks form.

Sift cocoa into mixture - fold in leaving streaks of cocoa. Put into piping bag fitted with a #825 star-tip.

Pipe mixture onto parchment paper, bake for 2 hours until they come of parchment easily.

Fudge

3/4c butter
2c brown sugar
1c white sugar
2/3 evaporated milk
1.5c chocolate chips
2c marshmallows
2tsp vanilla

I melted the butter then added the sugar and milk. I brought it to a boil and kept it at a rolling boil for 9 minutes. After 9 minutes it should be a smoother texture - remove it from the heat and add the chocolate chips, marshmallows and vanilla. Mix until smooth and then place in a 9x13 greased pan - let cool and cut into squares.

Chocolate Coconut Macaroons

4 ounces chocolate

3/4 cup sugar

1/4 cup cocoa

1/4 tsp salt

1 tsp vanilla

3 egg whites

2 1/2 cups sweetened coconut

Whisk together the egg whites, sugar, cocoa, vanilla and salt - set aside.

Cut up the chocolate and melt it over a double boiler.

Sit the melted chocolate and coconut into the sugar mixture until blended.

Drop teaspoon sized drops onto a baking sheet and bake at 325 for 15 minutes until shiny.

Week 9 - Pumpkin Cranberry Bars

I made these last week and they were a big hit at work - they are technically the week 9 cookies but I was having problems posting on my blog last week so I didn't get them up in time.

1 cup (100 grams) pecans (toasted)
2 cups (270 grams) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (225 grams) pumpkin puree
1 1/2 cups (150 grams) dried cranberries

Preheat the oven to 350 C. Mix together the flour, baking powder, baking soda, cinnamon, allspice, ginger and salt.

Cream the butter and sugar until fluffy, add the eggs and vanilla. Beat in the pumpkin puree, then slowly add the flour mixture until incorporated. Once mixed add the cranberries and pecans until combined.

Pour into a greased pan and bake for 30-35 minutes. Let cool on a wire rack before cutting.