Category: dessert

Homemade Carrot Cake And Frosting

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Carrot Cake:


2 cups granulated sugar
1 ¼ cups vegetable oil
4 large eggs room temperature
1 (1-pound) package baby carrots, finely grated
2 cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 ½ teaspoons ground cinnamon


Cream Cheese Frosting


12 tablespoons (1 ½ sticks) unsalted butter, softened to room temperature
2 (8-ounce) packages cream cheese, softened to room temperature
8 cups powdered sugar, sifted
1 tablespoon pure vanilla extract

Steps:

1. Preheat oven to 325 degrees then line the bottom of two 9″ cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray or rub with butter and set aside.

(You don’t have to use parchment paper but the cakes can become a little hard to get out if you choose to butter your pans instead)

2. In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.

3. Finely shred the carrots with a cheese grater or if you have a food processor you can use that.

(If you have kids they can help shred the carrots with the cheese grater. Makes for a bonding moment.)

4. Then add the finely shredded carrots to the sugar, oil and egg mixture, stirring to combine.

5. In a separate mixing bowl combine the flour, baking soda, salt, and cinnamon. Sift the wet ingredients onto the dry ingredients and mix until completely blended.

6. Divide the batter evenly into the two prepared cake pans and bake 20-30 minutes or until a butter knife comes out clean (oven time varies) .

7. Remove the cakes from the oven and allow them to cool for an hour and half. (Remaining in the pans)

8. While the cakes are cooling, start on the cream cheese frosting. Add the softened butter and cream cheese to a medium-sized mixing bowl and cream together until completely combined. Then, sift in the powdered sugar, stirring until perfectly smooth.

9. Add the vanilla and stir once more to combine. Cover with plastic wrap and store at room temperature until you are ready to frost the cake.

10. When the cakes are cool and the frosting has been made, remove the pans to uncover the cakes. Place the first layer on a serving plate or I use a big cutting board sometimes and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Spread the frosting on the top and all sides of the cake evenly with the remainder of the frosting. Top with some cinnamon for some extra whimsy!

Enjoy now or refrigerate until ready to serve! So yummy!

***Original recipe here****

Ooey Gooey LUCKY CHARMS Treats

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What You Need:

1 stick of salted butter

1 10oz bag of mini marshmallows

1 teaspoon of vanilla extract

4 1/2 cups of Lucky Charm Cereal

Steps:

  1. Melt the butter in a large pot.
  2. Next add your marshmallows, continuously mixing until melted. Add the vanilla extract.
  3. If there’s a few globs of marshmallows not completely melted that’s okay. Turn off stove and then add your lucky Charms cereal and mix well.
  4. You can lay out your mixture on parchment paper or pour into a ceramic serving dish.
  5. Enjoy! It’s so yummy!

Vanilla Cookie Banana Pudding

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What You Need:

In one bowl:

1 3.4 oz box of French vanilla jello pudding mix

1 3.4 oz box of banana cream jello pudding mix

1 block of cream cheese

1 14oz can of sweetened condensed milk

4 cups of milk

1 tablespoon of vanilla extract

In second bowl:

1 1/2 cup of heavy whipping cream

3/4 cup of powdered sugar

1 tablespoon of vanilla extract

A dash of cinnamon

You also need vanilla wafers and biscoff cookies

Steps:

  1. Mix together all ingredients in bowl number 1 and in bowl number two. Cover each bowl and place in the refrigerator for 30 mins.
  2. After the 30 mins mix together the two mixtures.
  3. Begin your layering. Thin layer of pudding mix, cookie, pudding, cookie, pudding.
  4. Top off the pudding with crushed vanilla wafers and biscoff cookies.

Enjoy!

*you can add fresh banana – optional*

Puff Pastry Twists With Nutella

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I made these for my girls for breakfast and we indulged! They were so yummy! Especially with freshly chopped strawberries!

I hope you enjoy these as much as we did!

Servings: 6 pastry twists

What You Need:

1 17oz package of Pepperidge Puff Pastry

5 – 6 generous globs of Nutella (measure with your heart)

3 give or take tablespoons of softened unsalted butter

Egg wash (1 egg white and a dash of milk)

Steps :

1. Thaw out your frozen pastry (35-40 mins). Once thawed out preheat oven to 400.

2. Lay your first sheet of puff pastry on parchment paper on a cookie sheet. Spread the Nutella evenly.

3. Lay the second puff pastry directly on top of the puff pastry covered in Nutella. Slice in 6 strips and twist. The twisting doesn’t need to be perfect at all. Brush with egg wash.

4. Bake at 400 for 13-15 minutes. Bake until golden. Once the pastries are done remove from oven and brush with softened butter and allow it to melt all over the twists. Cool for 5 mins.

5. Serve with freshly chopped strawberries and powdered sugar.

Enjoy!

This is the puff pastry. Amazing!
Slice in 6 strips.

Maple Cinnamon Apples Made In The Skillet

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What You Need:

2-3 apples chopped (skin left on)

2 tablespoons of water

A few dashes of cinnamon

1-2 tablespoons of maple syrup

1 tablespoon of granola (optional)

Steps:

1. Chop your apples and place in skillet with the 2 tablespoons of water. Place lid and allow to simmer on a medium low for 5 mins.

2. Add the butter, cinnamon, and maple syrup to the skillet and place the lid on the skillet and allow to simmer for an additional 5 minutes or until soft. Throw in some granola while hot and toss around (optional)

Top with ice cream or whip cream! Enjoy!

Custard Filling For Pastries

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Great custard recipe for filling pastries or donuts or eating as is with some fresh fruit!

What You Need:

4 egg yolks

1 2/3 cups of whole milk

2 teaspoons of vanilla extract

1/4 teaspoon of salt

1/4 cup of corn starch

2 tablespoons of unsalted butter

1/2 cup of sugar

Steps:

1. In medium mixing bowl whisk together the corn starch, salt, and sugar. Next add the egg yolks until well combined into a beautiful yellow color. Set aside.

2. In a small/medium pot add the milk and vanilla extract. Place on stove on a low/medium heat watching intently. When the sides begin to slightly bubble (not boiling) remove from the heat and slowly add to the batter. (Careful not to add quickly to the batter otherwise it could cook the egg yolks).

3. Transfer back to pot and heat on medium/low heat. Continuously whisk the batter in the pot until it begins to thicken into a custard consistency. (a few minutes).

4. Once thickened, remove from the heat and add the 2 tablespoons of butter immediately. Mix well. Cover with plastic wrap, and place in refrigerator until ready to serve.

Enjoy!

Custard With Puff Pastry

Servings: one puff pastry box will make 8 pastries.

Cut puff pastry into 8 squares folding in half (brushing egg wash on the inside and out) baking at 400 for 20 mins. Cut pastry open and insert custard and fresh strawberries. Top with powdered sugar! So yummy!

Pie Crust Recipe For Galette Baking

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This pie crust is flaky and delicious! Perfect for all sorts of galette baking!

Servings: Makes 2 pie crusts

What You Need:

2 1/2 cups all purpose flour

1 cup (2 sticks) of unsalted cold butter chopped

1 teaspoon salt

1 teaspoon of sugar

1/2 cup of ice cold water

Steps:

1. Add the flour, salt, sugar, and butter into a medium/large bowl and mix until crumbly like texture (I like and prefer to use my hands). The other option is to use a food processor and pulse until butter is broken up and no more large chunks remain.

2, Next add the cold water to batter and combine together until one large dough ball.

3. Divide dough in half. Freeze one half for another time and place other dough ball in the fridge until ready to bake.

4. When ready to bake line a cookie sheet with parchment paper. Roll out dough into a circle but be sure to not make it too thin. Fill galette with filling and then fold the edges. Brush the edges with egg white. Bake at 375 for 40-45 minutes.

Enjoy!

That’s it! Now you can get creative with your fillings!

Apple Or Peach Filling Recommendation:

Slice 4 medium apples or peaches unpeeled or peeled and toss in a bowl with 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, and a pinch of salt. Once mixed well place filling in prepared dough, topping off the apples or peaches with 1 tablespoon of chopped butter.

Enjoy with vanilla ice cream!

Pumpkin Spice Waffles

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A great way to start Fall. Full of flavor and so yummy! Enjoy!

Servings: 10-15 large waffles or 20 to 25 small waffles

What You Need:

Wet Ingredients:

3 large eggs

1 1/3 cup of milk

1/4 cup pure maple syrup (the real stuff)

3 tablespoons of unsalted melted butter

1 cup of canned pumpkin NOT THE WHOLE CAN (save the remaining pumpkin for a different treat)

Dry Ingredients:

2 cups of all purpose flour

1/4 cup packed of light brown sugar

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt or “a pinch”

2 teaspoons of pumpkin spice seasoning

1 teaspoon of cinnamon

Steps:

1. In one large bowl mix together your dry ingredients. In another medium/large bowl mix together your wet ingredients.

2. Add the wet ingredients to the bowl of dry ingredients.

3. Heat up your waffle iron to a high setting and cook as directed to your waffle maker. ***Since these are made with pumpkin they can have a difficult time getting to that crisp texture but I have a tip below!***

serve these with whipped cream and a cinnamon apple recipe!

Waffle Making Tips:

• a good indicator that your waffle is complete is little steam or no more steam is present.

• waffle maker didn’t make them crisp the way you like it? No problem. Once waffles are complete pop them into your oven or toaster oven at 250 and bake them for a bit. Delish! (Toaster worker too if you made them enough)

• would definitely recommend freezing. Store in a freezer safe bag using parchment paper to separate the waffles. If you know you’re going to be freezing while making then definitely don’t aim for waffle perfection. Cook them a little soft so when they are reheated they are perfect! A yummy quick breakfast!

Sweet Knots With Brown Sugar OR You Can Use Nutella

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Servings: 14-16 knots

What You Need For The Rolls:

3 1/2 cups of all purpose flour plus more for dusting

4 tablespoons of salted or unsalted butter at room temperature

1 cup of warm milk

3 large eggs

1/2 teaspoon of salt

2 tablespoons of light or dark brown sugar

1 packet of active dry yeast

What You Need For The Cinnamon Filling:

1 cup of brown sugar

1 tablespoon of cinnamon

6 tablespoons of butter softened

Or Substitute cinnamon filling for Nutella

Warning: using Nutella does get messy but trust me, it’s worth it.

Steps:

1. In a medium/large mixing bowl mix the 1 packet (2 1/4
teaspoons) active dry yeast with the warm milk and the brown sugar. Let sit 5-10 minutes, until bubbly and foamy.

2. Add 3 ½ cups flour, salt, eggs,
and butter. Mix until the flour is completely
incorporated, adding a little extra flour if necessary. (I knead by hand for a good 10 mins and it works fine.)

3. Cover the bowl and let sit at room temperature
for 1 hour.

4. In the meantime prepare your filling. In a small bowl, combine 1/2 cup brown sugar and 1 tablespoon cinnamon.

5. Once dough is ready on a floured surface roll the dough out into a large rectangle, adding flour as needed. Spread the dough with 5 tablespoons softened butter and sprinkle with cinnamon sugar mixture.

6. Fold the dough in half. Cut into 12-14 strips. Twisting each strip into a loose imperfect knot. Placing each knot onto a cookie sheet pan lined with parchment paper.

7. Bake at 375 until a little golden on the top. Eat as is or with your favorite homemade icing.

Enjoy!

Sweet Crepes For Sweet Fillings

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Servings: 12 to 15 crepes

What You Need:

A blender

1 cup of flour

2 eggs whisked

1 teaspoon of vanilla extract

2 1/2 tablespoons of white sugar

1/2 cup of water

3/4 cup of whole milk

3 tablespoons of melted unsalted butter plus extra for coating skillet

Steps:

1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)

2. Set in refrigerator for 1 hour.

3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).

4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.

Enjoy!