Carrot Cake with Spiced Cream Cheese Frosting

The other night my youngest daughter and I were watching Throwdown with Bobby Flay.  It was a carrot cake throwdown, and she was glued to the show.  As soon as the credits rolled, she looked at me with her big blue eyes and said, "Mom, we HAVE to make a carrot cake tomorrow!  It HAS to have cream cheese frosting too!".  How could I say no to that!?!  So, I kept my promise and we made a delicious carrot cake with spiced cream cheese frosting for dessert after Sunday dinner.  All I've heard since that day is, just how good it was and that both of my girls love carrot cake now.  I love that they have great taste!

Carrot Cake with Spiced Cream Cheese Frosting
Serves 12

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp salt
1 1/4 cup unsweetened applesauce
4 eggs
1 cup sugar
1 cup packed brown sugar
1 tsp vanilla
4 cups grated carrots (about 4-5 large carrots)
1/2 cup dried currants or raisins
1 cup chopped pecans

Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 9 inch round cake pans.

In a medium bowl, stir together the flour, baking powder,baking soda, cinnamon, nutmeg and salt.

In the bowl of a stand mixer, combine applesauce, eggs, sugar, brown sugar, and vanilla.  Mix until the mixture looks light and pale in color, about 3 minutes on med-high speed.  Add 1/3 of the flour mixture and mix until just combined, continue adding flour mixture in thirds until it is just combined. Fold in carrots, currants, and 1/2 cup of the pecans, until thoroughly combined.

Divide batter evenly between prepared pans, and smooth out the tops.  Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for about 10 minutes, then continue completely cool on a wire rack.

Spiced Cream Cheese Frosting
1 stick of butter, at room temperature
2 8 oz  packages of cream cheese, at room temperature
1 tbsp vanilla
5-6 cups of powdered sugar
1/2 tsp ground cinnamon
pinch of salt

In the bowl of  a stand mixer, beat the butter, cream cheese and vanilla until smooth, 3-5 minutes.  Gradually add the powdered sugar, cinnamon, and salt, and beat until light and fluffy, about 7 minutes.

To assemble the cake:
Using a serrated knife, level the tops of each of the cakes so they are flat.  Place one, cut side down on a serving platter.  Spread a generous spoonful of frosting on the first cake, spread evenly.  Place the other cake, right side up, on top and frost the top and sides of the cake.  Decorate with remaining pecans, if desired.  Enjoy!

Adapted from "The Back in the Day Bakery Cookbook"

Dark Chocolate Sorbet (Dairy Free!)

The other night I decided it was time to start making ice cream regularly again.  Last summer I don't think we ever bought any ice cream, but made it fresh weekly.  Narrowing down which flavor to make is always the hardest part for me.  I like them all, from salted caramel, to roasted strawberry and buttermilk, to a deep dark chocolate.  It is so hard to choose.  So, naturally, I put it out onto Facebook, asking my friends to help me decide.
One of my friends, whose son has numerous food allergies, asked if I'd do a dairy free recipe, either with coconut milk/cream or a sorbet with no dairy at all.  I loved that idea, especially since it is Food Allergy Awareness Week!  Dark Chocolate Sorbet was the way to go.  A rich dessert that will leave you satisfied and not missing the milk or cream at all.  Minimal ingredients and super easy instructions make this a great alternative for anyone really!

 

Dark Chocolate Sorbet

Makes 6 servings

2 1/2 cups water

1 1/4 cups sugar

1/2 cup unsweetened cocoa powder

3 ozs bittersweet chocolate, chopped fine

2 tbsp vanilla

In a medium saucepan, bring water to a boil.  Stir in the sugar and cocoa powder.  Reduce the heat and simmer for 5 minutes, stirring frequently.  Remove from the heat and add chopped chocolate, and vanilla, stir until chocolate melts.

Pour mixture into a gallon size zip top bag and place in a large bowl filled with ice water. (make sure the bag is completely closed).  Let it sit for 30 minutes to cool completely.

Prepare your ice cream freezer, turn it on, and snip the corner of the zip top bag to pour contents into the, already running ice cream freezer.   Freeze according to manufacturers instructions.  Transfer to a freezer safe container, and freeze for at least 1 hour to set completely.

Enjoy!

Adapted from Cooking Light

Grapefruit Sorbet

I keep thinking that Springtime weather is finally going to hit us, only to wake up every morning to continue feeling that crispness that is usually only in the autumn air.  We are getting a bit stir crazy here, ready for summer!  So, what better way to bring that summer feeling indoors than a frozen treat.  My wonderful neighbor brought me a bag of fresh oranges and grapefruit from her sister's house in California.  I knew exactly what I was going to do with them...  I had to make sorbet!  I've been thinking about sorbet for a few weeks now so it was perfect.   Not too sweet, this tart, tangy sorbet will take your taste buds straight to a warmer climate even if it is still 45 degrees outside.

Grapefruit Sorbet

1 1/4 cups water
1 cup plus 1 tbsp sugar
1 tbsp grapefruit zest
1 1/2 cup fresh squeezed grapefruit juice (strain out the seeds and pulp)

In a 2 quart pot combine water and sugar in a saucepan over medium high heat.  Bring it to a boil and stir until sugar dissolves.

Remove from the heat and stir in the zest.  Set it aside and let cool.

Once it has cooled, stir in the grapefruit juice, cover and refrigerate the mixture for a couple of hours.

When it has chilled for two hours or more, follow manufactures directions on your ice cream maker and freeze.  Place in the freezer to set up.

Before serving, set it out for about 5 minutes to soften a little.  Then scoop up a serving and enjoy!

*I used a cuisinart ice cream maker and the amounts were spot on.

Dora's Hot Fudge

I truly believe there are people placed in our lives for a reason. People who help to mold us into the person we are destined to become. Dora, for me, is one of those wonderful people.  Dora is our neighbor at our previous home.  We lived there for 7 years.  It just became tradition to go every Sunday evening and share dessert, whether it was something I'd whipped up or just a bowl of ice cream covered in Dora's amazing Hot Fudge.  We often found ourselves chatting into the night when we all should have been in bed.  She is a wonderful cook, and shared many recipes with me.  This one is by far one of my favorites.

Dora's Hot Fudge
2 cups sugar
1/2 cup cocoa powder
1/2 cup butter
1 can (12 oz) evaporated milk
1 tsp vanilla

Stir sugar and cocoa in a medium saucepan, add butter and continue to stir over low heat until melted, mix well.  Add evaporated milk gradually, and stir well.  Bring to a boil and cook for 4 minutes, stirring continually to keep from burning.  Remove from burner and add vanilla.  Stir to combine.   Store in the refrigerator.  (I've found it works best to store in a mason jar, easy to reheat that way) Enjoy.

Happy Birthday to the Hubs and a Delicious Yellow Cake

I love birthdays! I love spoiling the person celebrating their special day with their favorite foods.  It is the one way I can always guarantee they'll get something they love ;)  Today we celebrated the hubs.  He always requests normal food, nothing too out there, but when it comes to his cakes, he loves to test my creativity.  In the past he's asked for a cake that looks like a hamburger, bratwurst and fries, a BBQ grill loaded with burgers and more, and a bucket of popcorn.  This year I didn't expect anything other than a challenge.  He came to me a few weeks ago and requested a "narwhal" cake.  I found it perfectly fitting. We've developed a slight obsession with narwhals at our house.

The morning began with omelets. bacon, and cake batter pancakes.

The completed narwhal cake.  He LOVED it!  I enlisted his help this year to be my soux chef/designer... I know, making him work on his own cake wasn't ideal, but he's an awesome sculptor.  He took care of the tail, horn, and narwhal head, sculpting them out of rice krispie treats, while I conquered the rest, then I stuck them all onto the cake and frosted away.

After dinner we invited some friends and family to join us for cake and ice cream.  Luckily they all came so we don't have to eat the whole cake :)

Happy Birthday Hubs!  I'm so glad you are mine forever!  Hope your day was just what you wanted!

The actual cake was delicious!  My new favorite! 

Classic Yellow Cake
Makes 2 8-9 inch rounds or 1 9x13

12 tbsp butter
1 3/4 cups sugar
3/4 tsp salt
2 1/2 tsp baking powder
2 tsp vanilla extract
4 large eggs, plus 2 egg yolks
2 3/4 cups all-purpose flour
1 1/2 cups milk, buttermilk, or yogurt

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, cream together the butter, sugar, salt, baking powder, and vanilla until fluffy and light.  At least 5 minutes.

Add the eggs to the butter mixture one at a time, beating well after each addition.  Slowly blend one third of the flour into the creamed mixture, then half the milk, another third of the flour, the remaining milk, and the remaining flour.  Be sure to scrape the sides and bottom of the bowl occasionally throughout this process.

Pour the batter into greased and floured pans.  Bake 23-26 minutes (for 8 inch pans), 25-30 minutes (for 9 inch pans), or 35 minutes for a 9x13 pan.  Remove cakes from the oven, cool in the pans for about 10 minutes, then turn onto a cooling rack and cool completely before frosting.

Mint Brownies

St. Patrick's Day at our house is taken quite seriously. I spent the week sewing green dresses and making green necklaces for my two girls.  We started the day with Green Apple Pie waffles, then had lunch on Rainbow Bread (watch for the recipe tomorrow), and finished off the day with a very traditional St. Patrick's Day meal, Corned Beef and Cabbage, Boiled Potatoes, and Irish Soda Bread.   We finished off the meal with Mint Brownies, one of my absolute favorites.

I took a few different recipes and combined my favorite aspects of each to create these decedent, fudgy, and perfectly minty brownies that sent the meal right over the top.

Mint Brownies
Makes a 9x13 pan

Brownies
4 squares unsweetened baking chocolate (4 ozs)
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking powder

Preheat the oven to 350 degrees Fahrenheit.  Lightly spray a 9x13 pan with cooking spray and set aside. 

Chop the unsweetened chocolate and butter into chunks and place both in a microwave safe bowl.  Microwave for 30 second intervals, stirring in between each interval, until just melted and smooth.  Set aside to cool, stirring occasionally.

In the bowl of a stand mixer (you can also use a hand mixer) beat eggs, sugar, and vanilla for 2 minutes.  While mixer is running, slowly pour melted chocolate mixture into egg mixture and beat to combine.  Combine the flour and baking powder then add to chocolate mixture, and mix until just combined.  Pour the batter into a prepared pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. 

Cool completely on a metal rack.  When brownies are cool, prepare the frosting.
 
Frosting
1/4 cup butter, room temperature
1 pkg (8ozs) Neufchatel cheese, room temperature
1 tsp mint extract
4 drops green food coloring
4 cups powdered sugar
1/4 cup heavy whipping cream

In the bowl of a stand mixer, beat butter, and neufchatel cheese until light and fluffy, about 3 minutes.  Add mint extract and food coloring, mix to combine.  Add powdered sugar and beat until combined, then drizzle in the cream while the mixer continues.  Whip for 3 more minutes.  Spread evenly over the cooled brownies.

Chocolate Ganache
2 cups semisweet chocolate chips
1/2 cup heavy whipping cream

In a double boiler melt chocolate, stir in whipping cream.  Continue stirring until well combined.  Cool to room temperature and pour over the mint layer and spread evenly.  Let the brownies sit in a cool area to allow for the ganache to set up.  


I found that the biggest challenge with these wonderful brownies is eating just one.  My oldest came to me tonight and asked for a second brownie.  I told her I was still to full from dinner to even watch her eat it, and she replied, "Mom, I will hide in the kitchen and eat it so you don't have to watch me".  How could I say no to that.  Hope your St. Patrick's Day was lucky, and full of tasty treats!

Recipe adapted from Our Best Bites and Culinary.net

Ice Cream Pie

March 14, international Pi day. I wanted to treat my family to something yummy, but didn't want to bake a pie, more so I didn't want to make a crust today. We decided on the next best thing...  Ice Cream Pie.  Easy, delicious, and a huge hit with the kids.

Ice Cream Pie
1/2 container (half gallon size) of your favorite ice cream
1/2 container (8 oz size) cool whip, thawed
prepared pie crust, graham cracker, shortbread, or chocolate

Allow the ice cream to soften.  In a large bowl, stir together the ice cream and cool whip.  Spread it in the prepared pie crust and smooth out the top.  cover and place in the freezer to set (at least 2 hours).

When serving slice pie into 8 slices, top each with your choice of toppings, and enjoy.

My kids told me this was the best pie they'd ever eaten.  They loved it!  As I'm sure you will too!

Cannoli Pie

Ever have one of those days where you just need something sweet to end the day?  Today has been one of those days, but I had no idea what to make.  So, I opened up the refrigerator and took a quick inventory.  There really wasn't much to choose from...  A lot of fruit, some ricotta cheese, and a few other odds and ends.  That ricotta stuck out, so I started searching for recipes.  When the picture of Cannoli pie popped up on my screen I knew that was it.  I am a sucker for cannolis, so we gave it a whirl.  Now when I get the urge for a cheesecake, I think this will be my  "go to" recipe.  Very similar texture and flavor, but also tastes just like a fresh cannoli.  Give it a try, you will love it too!

Cannoli Pie
15-oz ricotta cheese
14-oz sweetened condensed milk (1 can)
2 large eggs
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 tsp lemon zest (optional)
1/2 cup miniature chocolate chips

1 prepared 9 inch shortbread crust

Preheat the oven to 350F.
In blender or food processor combine ricotta cheese, sweetened condensed milk, eggs, vanilla, cinnamon and lemon zest and blend until very smooth. Pour into prepared 9-inch pie shell. Sprinkle the top evenly with mini chocolate chips, but do not stir them in.
Bake for 40-45 minutes, until pie is set and jiggles only slightly when you push the edge of the pan.
Allow to cool completely before serving.

Serves 8.

Adapted from http://bakingbites.com/

Mickey's Favorite Key Lime Pie

Nothing says summer to me, like citrus.  The sweet, tart flavor can brighten even the coldest Utah winter day.  If you've been to Utah during the winter season you know that the air is not crisp and clean, it may be crisp, but it is not clean.  We spend a lot of time inside because the air quality is so poor.  We can escape the pollution, or inversion as it is referred to here, and visit my parents in the country, but that doesn't happen often enough. 
So, we get creative...  I tend to do a lot of that anyway... and find ways to bring summer into our house.  We are lucky to have south facing windows that allow a lot of sunshine and warmth to come in each morning and afternoon.  Because of the light that comes in we are known to gather in the spots that get the most sun and lay on the floor in the sun and read together or play games.  It is not the beach by far, but it does help to get through the long winters.

Of course food is another way we transport ourselves from winter to a more desirable climate.  Key lime pie is a favorite, it is quick, easy, and we typically always have the ingredients in the pantry and fridge.  This particular recipe comes from the Disneyland/Disney World cookbook.  My mom picked it up years ago when we were visiting Disneyland and this recipe has become our "go to".

Mickey's Favorite Key Lime Pie
1 can sweetened condensed milk,
4 egg yolks
6 tbsp key lime juice (I like to use one lime and the zest from that lime and use the key lime juice to get the 6 tbsp, it gives it a little more intense lime flavor)
prepared graham cracker crust or shortbread crust

Preheat oven to 250 F.  In a medium bowl, combine the sweetened condensed milk, and egg yolks.  Slowly add the lime juice and stir until well blended.  Pour the mixture into the prepared crust, and smooth out the top with a spatula.  Bake for 20 minutes.

Remove from the oven and let cool on a wire rack before transferring to the refrigerator. 

Cut in slices and top with whipped cream if desired.  Sit back, close your eyes and pretend you are on the beach with the sun warming you while you enjoy your pie.