Make your cake and eat it too!

August 24, 2010 at 4:46 PM (Uncategorized) (, , , )

Hey there… it’s been a while!  Been a while since I’ve had any time in my kitchen, and that does not make me happy.  This weekend, however, I finally had a day where I could really mess up the kitchen!  What did I make to mess up my kitchen this weekend you ask?  Well, I took a stab at one of the only kinds of cake I’ll eat anytime of year; carrot cake.  Now before I get into my recipe, I have to mention that one of my favorite things to do right after I clean my entire apartment is bake.  Something about the warm aroma coming from the oven just makes my apartment feel that much cleaner!

This time around, I decided to try, for the first time, carrot cake!  Here’s the recipe I used, for the cake and the frosting:

Ingredients

  • Butter, for pans
  • 2 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional

Directions

Frosting:

  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 stick salted butter, room temperature
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

I don’t personally like nuts in any of my baking (that’s what she said? no?), so I left them out.  Another great tip is this:

**Make sure you shred your own carrots! It keeps the cake so moist even into the second and third day you have it around.  I also like this recipe because you can make it a bit healthier by using one regular cream cheese and one reduced fat or fat free cream cheese for the frosting.  I would show you a picture of the cake, but it disappeared so fast, I couldn’t snap a shot!  I have one piece left in the freezer but even if I don’t get a picture of that, you can guarantee I will make it again!  This recipe is compliments of non other than…

MA GURL!  Seriously, my mom thinks I’m crazy when I say when this woman dies (GOD FORBID) I will travel to her grave with a stick of butter and a jar of mayonnaise but it will happen…it…will…happen.

Now I have something to get off my chest, I know I promised Top Chef recaps, but honestly, I’ve had it with this season.  Once that pea puree fiasco happened, I gave up.  I just couldn’t do it anymore.  I, of course, will keep watching, but let me say this: Top Chef DC, you are lucky that you have moved to 10pm because you would have lost my viewing to Master Chef with the rude, crude…and SEXAY Gordon Ramsay.  Seriously, check it out it’s a great show!

Well this post wasn’t my finest, or most entertaining, but I do recommend you all try this carrot cake recipe!  Until next time, sicuro viaggi and bon appetit!

**Peas, Love and Good Eye Sight**

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Fat Kids for Life!

August 15, 2009 at 7:08 PM (Uncategorized) (, , , , , )

So it’s a beautiful Saturday here in the District, and by beautiful, I mean the humidity is only about 70% on top of 87 degree weather…  Seriously, for August it’s quite a treat, instead of being hot as Hell, literally as hot as Hell, it’s rull mild.  Anyways!  Here I am in the delicious little kitchen preparing to make the Avocado Goat Cheese Dip compliments of Paula Deen.  Sometimes I wonder what sort of drugs she’s on or if it’s the overload of bacon, mayo and butter…

Loews Lincoln Square

…if its drugs, someone please tell me where she gets them.  I could cook like that too… but seriously, I can’t take my eyes away from this woman, she makes me want to hug a Southerner, and that’s not something I want to do often.  Regardless of drugs, or just the butter and mayonnaise, the woman makes me want to put all my jewelry on and run my fingers through ground meat.  I’m not doing that today though.  Today is something nice and simple (and guaranteed to be delicious) as I am preparing just a small dish before a Ladie’s Night at my friend’s house.  Alright here we go:

To start, make sure you’ve got a medium sized bowl, nothing you’d make a big salad in, something a little smaller than that, you’ll be transfering it to a serving dish anyways.  You’ll also need an electric mixer.  Now for the recipe:

  • 3 ripe avocados, peeled pitted and cut into chunks
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more, if needed
  • 3 tablespoons lime juise
  • 4 ounces cream cheese
  • 4 ounces goat cheese

Directions

In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.

**tip!  Since Avocado turns brown quickly, I suggest making this dish right before you expect to eat it.  Also, this recipe makes quite a bit of this so either plan on making it for a larger party, or to have immediately the next day.  You could also cut each measurement in half…

Man, this is amazing.  Now I’m a HUGE goat cheese fan.  If there’s something on a menu at a restaurant that involves goat cheese (and doesn’t have olives) chances are, I’ll get it.  I have also been on a HUGE avocado kick this summer so this is the perfect remedy.  Now, with this you should serve pita chips.  You can make your own by cutting up pita bread, heating the oven to 350 degrees, and baking until lightly toasted and cripsy.  I prefer to buy Stacy’s Simply Naked Pita Chips, you cannot lose with them!  They add that last pinch of salt you’re looking for with this dip.

Alright kids!  I’m off to Anna’s for Avocado Goat Cheese Dip, Salmon and of course WINE! (and lots of it.)  I’ll include a picture for the next post to let you know how it came out!  Enjoy your nights, thanks for visiting and until next time, sicuro viaggi and bon appetit!

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