Tuesday, February 26, 2013

Carrot Cake

Carrot Cake
2 c flour
2 c sugar
2 t baking soda
1 T cinnamon
1/2 t allspice
1/2 t ginger
1 t salt
4 eggs
1 c vegetable oil
1/2 c milk
3 c grated carrots (about 6-8 carrots)
1 1/2 c chopped pecans (opt)
2- 8 oz pkgs [light] cream cheese, room temperature
1/2 c butter, room temperature
4 c powdered sugar
2 t vanilla
1/2 c chopped pecans (opt)

1. Preheat oven to 350*; grease and flour 3- 9" round pans and line the bottoms with parchment paper.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, ginger, and salt; add eggs, oil, and milk.
3. Use a hand mixer to blend everything well; fold in carrots and pecans.
4. Pour into pans and bake for 40 minutes; let cool for 5 minutes, remove from pans, and place on waxed paper to cool completely.
5. For the frosting, add everything except the nuts into a medium bowl and beat with a hand mixer until fluffy; fold in pecans.
6. Layer the cakes with frosting in between each and then cover the outside with frosting as well.

Tuesday, February 19, 2013

Nutella Granola Bars

Nutella Granola Bars
2 c oats
1 c shredded coconut
1 c almonds
3/4 c Nutella (or peanut butter)
1/2 c honey
1/4 t salt
2 t vanilla
1 1/2 T canola oil
1 c chocolate chips

1. Preheat oven to 350* and line a 9x9 or 9x13 pan with wax paper.
2. Spread the oats, coconut, and almonds on a cookie sheet and toast in the oven for 10 minutes.
3. Put the oat mixture in a medium bowl and set aside.
4. In a small saucepan, heat Nutella with honey and salt until melted and smooth; take off heat and stir in vanilla.
5. Pour Nutella sauce over oat mixture and toss to combine; stir in oil and let cool slightly before stirring in chocolate chips.
6. Press mixture firmly into pan and refrigerate for a few hours to harden before cutting into bars.

Tuesday, February 12, 2013

Spritz Cookies

Spritz Cookies
2 sticks butter, softened
1 c powdered sugar
1 egg
1 t vanilla
1/2 t almond extract
1 t baking powder
1 3/4 c flour

1. Preheat oven to 350*.
2. In a Kitchenaid with the paddle attachment, cream the butter and sugar; add the egg, vanilla, and almond extract and blend well.
3. Sift the baking powder and flour into the batter and mix well; refrigerate for an hour.
4. Using a cookie press, press the cookies onto a cookie sheet; bake for 10-12 minutes, or until browning on the edges. Top with royal icing.

Tuesday, February 5, 2013

Banana Coconut Muffins

Banana Coconut Muffins
4 over-ripe bananas
1 c butter, melted
1 1/3 c sugar
2 eggs
1 t vanilla
1 1/2 c coconut flakes, separated
2 1/2 c flour
2 t baking powder
1/2 t salt

1. Preheat oven to 375* and line a muffin pan with liners.
2. In a large bowl, combine bananas, butter, sugar, eggs, vanilla, and 1 cup coconut.
3. In a medium bowl, whisk together flour, baking powder, and salt; fold in to wet mixture.
4. Pour batter in to muffin cups and sprinkle with remaining coconut; bake for 25 minutes, until golden brown. Let cook on wire rack.