Carroty Goodness

Carrot cake.

There are people that love it and people who hate it. My family and I are lovers of almost anything that can be baked, frosted or glazed so of course this old famliy recipe from my Mema is a favorite. Honestly, I don’t make it enough. I realized this after prepping for this post. It is extremely easy and the finished product will disappear shortly after it is made. It’s a really pretty dessert that can be made into cupcakes, loafs or an old fashioned round cake and the frosting is so good you’ll slap your mama… no seriously, it’s amazing!

Happy Baking!

What You Will Need…

CAKE
4 eggs
1 1/2 cups oil (yes, you read that right)
2 cups sugar
2 cups shredded carrots (you can buy prepackaged if you choose to or shred them yourself-whatever is less stressful to you)
1 can crushed pineapple (I use about 8 oz but you can add more or less to the batter)
2 cups flour
1 1/2 tsp baking soda
dash salt
2 tsp cinnamon
1 tsp vanilla

Cooking/baking spray or grease and flour

You may notice that I don’t include nuts. My family has allergies to many varities of nuts and honestly I like the moistness of the cake with out them. If you choose-add 1 cup chopped walnuts.

FROSTING
8 oz room temp cream cheese
1 stick room temp salted butter
1 box powdered sugar
1 tsp vanilla

Shredded Carrots

Mix eggs, oil, sugar, carrots, pineapple and vanilla in a large mixing bowl.

Mixing Up Some Fun

In a seperate bowl, sift the remaning dry ingredients together. Gradually add the dry ingredients to the wet ingredients with until well blended.

My therapy

Grease and flour your tins or you can use a canola spray. Spoon batter into tins, cake pan, etc. Fill almost 3/4 way full.

Little Cakes in a Row

If you are making a smaller sized item (i.e. cupcake or mini loafs) you should bake them until a toothpick comes out clean. Usually around 15 minutes give or take a few minutes. Just remember that all ovens vary so keep an eye out.

For a regular sized cake,bake at 350 degrees for 40-45 minutes or until inserted toothpick comes out clean. The tops should be a golden brown.

Golden Perfection

While the cake is baking, mix the frosting ingredients together until smooth. Then have a taste and fall in love. It WILL happen.

Heaven in a Mixing Bowl

I iced the mini layer cake and for an old fashioned looked just left the golden brown sides exposed. They are a really pretty contrast with the frosting.

My Favorite Part

Enjoy!

Carrots Have Never Been Prettier!

Pretty Little Pie

Once again, I have volunteered to make the desserts for this year’s Thanksgiving. I am not complaining though… I actually try my hardest to be the first to r.s.v.p. so I have yet another reason to bake! Along with a varitety of puddings and sugar cookies…a MUST is the traditional pumpkin pie.  But this year I thought it would be fun to change the appearance of this tried and true dessert. What a pretty and sweet surprise and it also affords you room on the dessert plate for several other sweets at one time… perfect for a sugar-holic like me!

Noney's Helper

It was so easy and my nephew Jackson even asked to help me. Holidays are all about spending time with your family and cutting out as much stress as possible. I hope that you are blessed this week with little or big helpers and that this recipe finds you whipping it up in less than 30 minutes so that you have the rest of the time to enjoy the smiles it creates. Hoping your Thanksgiving is peaceful and surrounds you with those you love.

-Melody

Mixin' Up Some Fun

What You Will Need…

1 15 oz can of 100% pumpkin(my family has always used Libby’s but anyone brand will do)

Ingredients listed on the back of the pumpkin can. You will be making the filling per those directions.

4 Refrigerated pie dough sheets. Can be found at any market.  They usually come in a 2 pack.

1 pint heavy whipping cream

1 tsp vanilla

About 2 tbsps sugar or powdered sugar (to taste for whipped cream)

Mini muffin tins

Flour for rolling dough sheets

A circle cookie cutter or biscuit cutter. You want to make sure the cutter is big enough so that the piece of dough it cuts fits into the muffin tin and has a little left over. Just imagine the muffin tins are mini pie tins. If the size you have is too small…just roll it out a little with the rolling pin until it works.  Just make sure it isn’t too thin or it will rip. It make take a few tries to figure it out but once you do it’s very simple. Feel free to make a design on the edge of the crust or leave it to have a natural look.

Follow all directions on the back of the can for the actual pumpkin pie filling. Set aside the bowl of filling.

Before

FOR THE WHIPPED CREAM

In a seperate mixing bowl, pour in the pint of heavy whipping cream. With a hand mixer, beat until it thickens a little. It will take a few minutes. Gradually add the sugar and the vanilla. I like a less sweet version if I am going to make a sweeter pie but it can always be altered to your liking. Continue beating until it forms a stiff peak. Place in the fridge.

After

Grease or butter the muffin tins.

Roll With It

Un-roll 1 dough sheet onto a lightly floured surface. I ran a rolling pin over it to thin the dough out just a bit before cutting the circles for the muffing tins. Make sure that your rolling pin and cutter stay lightly floured so that the dough doesn’t stick to the implement.

Circle of Life

Place the cut dough pieces into the tins. Use whatever works best for you to press the dough all the way down into the tin. I use either my fingers, a handheld citrus juicer (pictured) or any implement that works at the time.

Mini Pie in the Making

After all the dough has been placed in the tin, pour the filling into the pie tins about 3/4 way full… I used a little ice cream scoop.

Fill 'er Up

I baked these at 350 for about 15-20 minutes but all ovens vary. You want to make sure that the filling isn’t jiggly and that that crust is golden brown.

On Display

Just before serving, pop out the pies on a pretty plate to display and top with whipped cream. Get creative with garnishes! Here I placed cinnamon sticks along the platter but you can also use a carmel sprinkle found at coffee shops or sprinkle cinnamon on top.

Hey Pumpkin!

Hey Pumpkin!

Happy Baking!

Tower o' Basil

These days my basil is growing faster than I can pick it (literally, the photo above is a tower of harvested basil leaves NOT a whole plant!) I love making pesto because it’s easy to whip up and goes great with salads, pasta and as a topping for grilled meat. Also, it makes a great gift because, who doesn’t a want a sweet jar of homemade pesto?

This recipe can be altered for taste depending on how much garlic or cheese you prefer.

Ingredients

What you will need…

2-3 Cups Fresh Packed Basil (this is not a precise measurement…packed means packing them down into the measuring cup with your hands).

1/4 Cup Fresh Parmigiano-Reggiano cheese (can be found at most markets but if not, parmesan works just as well)

1/4 Cup Pinenuts (pinon nuts)

3 Cloves of Fresh Garlic, finely minced (you can also use 1 tsp prepared minced garlic)

1/3 Cup Extra Virgin Olive Oil

Pick all the basil leaves off of the stems and discard any brown or molding leaves, flowers or any leaf that looks like it is in bad shape. Wash the good ones under cool water. Set aside.

In your food processor, chop the pinenuts, garlic and 1/4 cup of the olive oil. Start adding in the basil,in small batches,until all the ingredients are blended to a smooth paste.

Top It Off

If storing in the fridge, I add a little olive oil on the top to keep it well “oiled”. Just make sure to stir before each use.

Pretty Pesto

*Fresh pesto can be refrigerated for up to about a week but can be frozen up to 6 months. Make sure to keep the cheese out if freezing. It can be added when you thaw out to use the pesto. The easiest and smartest way to freeze pesto is to freeze in ice cube trays, then put the frozen cubes into a freezer bag. This way you have the choice of a single serving or enough for a larger meal.

One of my favorite things to do with pesto is to chop up fresh cherry or grape tomatoes and then add the pesto with a splash of lemon and crumbled feta cheese as a “dressing” for Turkey burgers.  Delicious!

A Spoonful of Pesto

Bluffin' with my Muffin

I’m at it again! Trying to alter recipes can sometimes be a trial and error. So, I was skeptical about making a muffin with no sugar…but these muffins turned out amazing! So amazing I ate about 15 of them. Thankfully they were mini.  I bet that no one will be able to tell you made these without sugar or regular flour. So, dust off that oven and get it warmed up for the upcoming fall season!   Share with that friend or loved one who doesn’t normally get to treat themselves to pastries and see how happy it makes them!

What You Will Need – Organic items are preferable for the ingredients listed but not necessary

1 Cup Sugar-Free Peanut Butter – The kind that has oil at the top-I use Trader Joes-cheap and delicious

1 Banana-Mashed – I always keep a few bananas frozen in my freezer.  They only take a few minutes to thaw out for baking emergencies

1 Egg

1 Tsp Pure Vanilla

1/2 Cup Honey – raw if possible

1/2 Tsp Baking Soda

1 Tsp Peanut Flour – can also be found at Trader Joes and should be added to your pantry arsenal

Room temperature salted butter for coating the tins

Oh Honey!

Start by preheating your oven to 350 degrees. In a large bowl mix all ingredients on low for 1 minute.  Then blend well on a medium speed for 2 minutes making sure the mixture looks smooth and creamy.

Fill 'er Up

I chose mini muffins but these would work just as well in the regular size tin. I melted butter and brushed the sides of the tins and around the top were the muffins may stick.  You can also use muffin liners if you choose.  I stay away from cooking/baking spray when making anything for Lovey since it has a lot of iffy ingredients that don’t agree with his diet. Plus, who doesn’t like butter?!

All in a Row

Bake for 15-20 minutes or until a toothpick comes out clean.  Do be careful not to over bake.  They should be a moist in texture.

Muffin But a Good Time!

I Added Vanilla Ice Cream

So, I have a new person in my life who makes the world go round and calms my storms with his sweet blue eyes.  He eats like a viking but he has a pretty a restricted diet for health reasons. I was a little sad when I realized I might never be able to bake for him because baking is how I show my love.

Rather than accept this predicament, I decided to make it my mission in life to create or alter recipes so that he doesn’t just have to eat peanut butter and Granny Smith Apples as dessert for the rest of his life.  I gotta feed my man y’all!

So for those of you who have diet restrictions due to anything like Celiac Disease, Crohn’s Disease, food allergies or just maintain a healthy diet you know how grueling it can be to find something that doesn’t taste like a Traders Joe’s grocery bag. This is my 1st baked goods recipe on this mission so wish me luck and let me know if you have any tasty ideas or recipes of your own!

Here’s what you need

PIE CRUST

1 Cup Almond Flour (also called almond meal)

1 Egg (I prefer cage free)

1 Tsp Pure Vanilla

1 1/2 Tbs Salted Butter

1 Tsp Cinnamon

1-2 Tbs honey (or enough to sweeten crust)

8 inch Pie Pan

PIE FILLING

2 Cups Strawberries(can be fresh or frozen but NOT sweetened)

1 Cup Blueberries(can be fresh or frozen but NOT sweetened)

1 Tbs Butter

1/2 Tsp Cinnamon

Honey – to taste

Almond Flour

Mix all the ingredients together into a ball.  Make sure that it is moist but should not have any excess liquid in the bowl.

Perfect "form".

Form pie dough into pie pan.  It will look like graham cracker crust like in a store bought boxed cheesecake. HINT that I learned from my mother- Rub butter on palms and fingers to help smooth out the dough and prevent it from sticking to your hands.

Place in oven and bake at 350 degrees until golden brown.

Success!

While dough is baking prep the pie filling by placing a saucepan on medium heat. Add all the ingredients and cook until simmering and completely heated.

Berry, Berry good.

I like to strain the fruit after heated with a slotted spoon before scooping into the baked pie shell.  This helps prevent any extra liquid from making the pie crust soggy. Your pie is ready or can be placed in the oven for a few more minutes after filling is in the shell.

It’s great served up solo, but I added some ice cream to mine ; )

Fruit Salad

What you will need

1-2 diced peeled diced apples

1/2 cup dried cranberries(sugar free preferable)

2 cups old fashioned oats (DO NOT USE QUICK OATS)

2 1/4 cups of milk

1 cup 100% apple juice or cider

1 teaspoon cinnamon

1/2 teaspoon nutmeg(optional)

Mix all the above ingredients in a large bowl.  Easy Peasy!

Stirring my Brew

Cover with plastic wrap or aluminum foil and place in the fridge overnight or at least 8 hours.

Time for a Nice Soak!

When the oats have soaked for the allotted time place amount needed into a pot and cook at a medium heat on the stove until nice and warm.  Mix may  also be placed in the microwave for 1-2 minutes.  If the oats seem too dry before cooking you can always add more milk or water.

In the Pot

Spoon into colorful bowls and watch it disappear before your eyes!

Oatmeal in whole new lite!

There are so many fun things you can add to this like the following-

Dried apricots, peaches, mangos, etc.

Raisins

Bananas (after it has been cooked)

Berries

Pecans or walnuts

Brown Sugar and Butter – if you’re feeling naughty!

Apple Cider Oatmeal

Tasty Toffee

Next week…Lent begins.  For some us that means giving up our vices and mine of course is sugar. Pastries, candy, chocolate, cream cheese frosting, and when times are tough-frozen chocolate chips mixed with whatever peanut butter I can scoop up from the jar.  I realized today that as the countdown till next Wednesday ticks away…I have tried to cram 40 days worth of sugar into 36 hours.  A Guinness Stout/Bailey’s Irish Cream cupcake (an gift from the boozing Gaelic gods), Girl Scout Samoa cookies and now English Toffee. Did I mention those were all today?  I have been looking to try out this recipe since the holidays.  Better late than never. Good luck with your Lent Season and enjoy Fat Tuesday. Just know somewhere I will be hovering, fingers as utensils, eating a chocolate cake.

Lined with Almonds

Here is what you need…

6-8 regular size chocolate bars

1 package sliced almonds

1 cup chopped or crushed walnuts

4 sticks of butter (salted) which equals 2 cups

2 Cups of Sugar

1/2 cup of water

Stirring and Stirring

Spray cooking spray on a rimmed baking sheet. Scatter almonds over baking sheet.  Mix butter, sugar and water together in a saucepan over a medium/high heat and stir continuously (your arm WILL get tired) until it is foamy and the color of a brown paper bag.

Pouring on some Love

Ready for the Fridge

When I made these I did almond, chocolate, toffee, walnuts though I think it would work best if it was almonds, walnuts, toffee, then chocolate. In any event, it will taste good no matter the order. SO, after you’ve got your toffee ready you need to immediately poor over sliced almonds, covering entire baking sheet.  Place chocolate bar pieces on mixture immediately.  After cooling for an hour in the fridge, break into chunks.  If not giving as  a gift, toffee can be placed in an airtight container.

How We Stack Up

A quick note from Rachel:

Mel made this yummy toffee and than (saboteur!) left it at my house. Rather than be tempted into another Mom-Fession moment I packaged them up and am sending them to Dave’s office. Along with a sign (painted by Jackson) to let anyone with nut allergies know what they’re in for.

Sweet Packaging

Nuts Inside!!

Pineapple Express

Our Aunt Linda got us these cool rose shaped bunt pans for christmas, then, in true Aunt Linda fashion she sent us one of her great family recipes for pineapple pound cake for our birthdays (Aunt Linda was always good with follow up). So for this week’s Half Baked I decided to try it out. And just like Auntie L is always there when you need family gossip, or Days of Our Lives trivia answered, she came through yet again!

Mmmmmm Butter

Ingredients Needed

1-12 oz. can of crushed pineapple

1 cup shredded coconut

1 cup butter, softened

1/2 cup shortening

3 cups sugar(not a typo)

6 eggs

1 tsp. vanilla extract

3/4 cup milk

3- 3/4 cups all-purpose flour

1) Drain pineapple, reserving juice; set aside

2) In a large bowl, cream the butter, shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla. combine milk and 1/2 cup reserved pineapple juice; add to creamed mixture alternately with flour; beating well after each addition.  Fold in the pineapple and coconut (optional).

Fill 'er Up

3) Transfer to a greased and floured (or the new baking spray works well!) into a 10 inch tube or fluted pan.  Bake at 325 for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, then cut off the rounded bottom with a knife (this will help your bunt to lay flat) before removing from pan to wire rack to cool completely.

Just out of the Oven

4) For a topping I mixed one part apricot pineapple jam with two parts cool whip and sprinkled with additional coconut shavings. This is a really dense cake so it’s perfect served with coffee!

Whipping Up Some Fun

Cowboy Up!

Howdy!  With the Super Bowl coming up I thought we would go with a great and easy dessert that everyone enjoys at a casual gathering- COOKIES!  Cookies can always be made ahead of time and placed in a freezer bag and thawed out the day of your event.  I even enjoy them frozen on a warm day!  The Super Bowl this year is being held in Arlington, TX  at  Cowboys Stadium… hence the “Cowboy Cookies”.  This is an old but addicting cookie recipe from the south filled with surprising and crunchy ingredients even Jerry Jones would love!

Whipped Butter

Here is what you need to round up…

3 cups flour

1 tbsp. baking powder

1 tbsp. baking soda

1 tsp. salt

1 tbsp. ground cinnamon

1 1/2 cups salted butter-room temperature

1 1/2 cups sugar ( I prefer raw sugar.  It gives it a nice little crunch)

1 1/2 cups brown sugar

3 eggs

1 tbsp. vanilla extract

2 1/2 cups chocolate chips-semi sweet

3 cups of oats

2 cups of coconut flakes

1 1/2 cups chopped pecans(optional)

Heat oven to 350 degrees.  Mix flour, baking soda, cinnamon and salt.  In separate bowl, beat butter until creamy and smooth.

Mixin' It Up

Gradually beat in sugars for about 2 minutes.  Tip- Make sure ahead of time that if you are using granulated sugar that there are not lumps.  It will save  time when you add it to the butter.  Once the lumps get “wet” from the butter it is harder to smooth them out.

Everything But the Kitchen Sink

Add eggs one at a time-beating after each one.  Tip-I always like to crack my eggs ahead of time in order not to get any shells in the batter.  I just crack them in a small dish nearby, being careful not to break the yolk, and then just pour them individually in the batter.  Beat in vanilla.  Stir in flour mixture a little at a time until combined.  Add chocolate chips, oats, coconut and pecans.

Spoonful of Fun

Spoon onto a baking sheet-Spray with a cooking spray beforehand.  Bake for 17-29 minutes or until edges are slightly brown.  Rotate sheet halfway through.  Sit back and smile at your accomplishment!

Everything is Bigger in Texas

Necessary Evils

Another discovery made in anticipation of National Junk Food Day!!

According to legend (and a quick Google search) the Koolickle is a pickle hybrid popular in the deep south. A large dill pickle is brined in cherry flavored KoolAid and enjoyed by kids and adults alike. I don’t know how I feel about this creation (as I haven’t actually taste tested them yet) but if you’re curious give it a shot!

Ingredients

Keeping it Safe

Small Jar of dill pickles (if they’re sliced they’ll soak up the sugar easier)

One Packet of Cherry Kool Aid

1/2 Cup of Sugar

1 Cup of Water

Directions

Pour out the pickle juice. Mix together Kool Aid, Sugar and Water in a bowl then add to the pickle jar. Place lid back on jar and store in the fridge for at least a week. Then, Enjoy?