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Every time I make this cake, (which by the way is likely the most moist and one of the most delicious cakes I have ever had) people ALWAYS ask for the recipe. So I’m happy to share this deliciousness with you in hopes that you and yours enjoy it as much as we have!
This cake is fabulous for an Easter gathering! Word of warning…make it once and you’ll be asked to make it time and time again. It is a bit time-consuming but well worth the effort.
KILLER CARROT PINEAPPLE CAKE
FOR THE CAKE:
FOR THE FROSTING:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. (You can also make these as cupcakes or in a 9×13 inch cake pan. If making cupcakes, line with paper cup liners and adjust baking time.)
FOR THE CAKE:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour to keep from sticking together, then add to batter. Fold in the carrots and pineapple and mix well.
FOR THE FROSTING:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth then frost cake/cupcakes.
~Recipe adapted from Ina Garten~
Well I’m not Irish and green eggs and ham really don’t sound that appetizing to me but what I DO love are the parties and you can’t have a party without DESSERTS!
So here’s my tip o’ the hat to St. Patty’s Day with a super easy, deliciously minty, shamrock green cake.
Creme De Menthe Cake
1 box white cake mix
6 Tbs creme de menthe liquor
8 oz. whipped topping
16 oz. jar of Hersey fudge icecream topping
1/4 cup Hersey shell icecream topping or chocolate shavings (optional)
Preheat oven to 350 degrees. Make cake as directed on package, but just before pouring batter into 9×13 pan mix in 3 Tbs of creme de menthe. Bake according to package, then cool completely.
Top cooled cake with fudge topping, then fold remaining 3 Tbs of creme de menthe into the whipped topping. Cover the top of the fudge completely. If desired, drizzle a little of the chocolate shell topping or chocolate shavings over the top. Serve. Keep in refrigerator.
May your blessings outnumber the shamrocks you grow,
and may trouble avoid you whereever you go!
Happy St. Patrick’s Day!
Hey friends, you haven’t been ignored, we’ve been cooking up a storm!
We’re excited to announce that in the last several months we’ve teamed up with Tyson’s Deli Anytime products to create quick and easy solutions for any meal. Now with a few ingredients from your deli you can whip up dozens of scrumptious eats in a jif!
Here’s a tummy-filler favorite…go ahead, give it a try! (Click on title to view recipe)
It’s almost Big Game Day and if you’re looking to score with some quick and easy snackage to bring to the shindig, never fear – I got your back with a couple of gems to share. (Check out the “Little Bites and Starters” category for more yummy ideas too!)
Hot Crab Dip
3 oz. cream cheese
1/4 cup mayo
2 tsp lemon juice
2 tsp Old Bay, or other seafood seasoning
1 cup grated cheddar cheese
1/2 lb crabmeat, fresh or canned
S & P
* (optional – for a kick, add a little hot sauce or sriracha!)
Panko bread crumbs
Preheat oven to 425 degrees. Mix the cream cheese, mayo, lemon juice, Old Bay and cheddar cheese together. Fold in the crab and add a S & P to taste (add hot sauce now if desired).
Spread in a buttered baking dish and top with panko bread crumbs. Bake until golden and bubbly, about 15 minutes.
Serve warm with crackers and celery/carrot sticks.
Salty-Sweet Snack Mix
1/2 cup dark corn syrup
1 stick butter
1 cup brown sugar
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
3 cups chex cereal
3 cups oyster crackers
2 cups mini pretzels
1 cup nuts
Preheat oven to 325 degrees. Boil the corn syrup, butter, brown sugar, salt and vanilla for 1 minute. Add the baking soda. Toss the cereal, crackers, pretzels and nuts with the hot mixture.
Spread on an oiled baking sheet and bake for 45 minutes, stirring every 15 minutes.
*Thanks to Pineapple Grass and Food.com for the image share!
Recently a co-worker inspired me when she started talking about a soup that we occasionally get at a terrific little deli down the street. She has a daughter that is gluten intolerant and learned that not only is the soup easy and tasty, it’s also gluten-free…BONUS!
Avgolemono (Ahv-go-lim-oh-no) is of Greek origin and means egg lemon. The modern Greek definition of the word is a soup made with beaten eggs, lemon and chicken broth. Well if you throw a few more interesting ingredients in, you have one dandy-delicious bowl of goodness!
2 cups milk
2 Tbs cornstarch
6 egg yolks, beaten
2 qt chicken stock
1/2 cup finely diced onion
2 tsp dried parsley
1 Tbs dried thyme
1/2 cup rice (NOT instant)
2 cups diced leftover chicken or turkey (fully cooked)
1/2 cup fresh lemon juice
1/2 stick unsalted butter
1 tsp. grated lemon zest (peel)
S & P
In a bowl, stir the milk and the cornstarch together – mix thoroughly. Whisk in the egg yolks, one at a time. Set aside.
Bring the stock to a boil in a large pot. Add the parsley, thyme and onion and simmer 10-15 minutes. Add the rice, cover and continue cooking for about 15-20 minutes until the rice is tender. Add the diced chicken and remove from heat.
Take about 1 cup of the hot soup mixture and slowly whisk it into the egg/milk mixture, stirring continuously. (This will “temper” the egg mixture before adding it to the soup, avoiding the eggs to scramble!) Add one more cup of soup to the egg mixture, then slowly pour the entire egg mixture back into the soup pot, whisking until completely added. Add the lemon juice, zest, butter and season with S & P. Turn the heat back on to low, making sure NOT TO BOIL the soup (or the eggs may curdle the broth), but to let it slowly simmer for about 5 minutes, until the soup begins to thicken.
Ladle into bowls and enjoy!
This soup cannot be frozen, but will keep in the frig for about 5 days (and reheats nicely!).
If you noticed my last post you might have been newly introduced to the ‘big-as-your-head’ Ponderosa Lemon!
So in celebration of this unusual citrus (and a fab Girls Trip to Florida) my friend and co-traveler Connie, whipped up a beautiful dish with our new found mega fruit.
3 chicken breasts, cut in half horizontally
1/4 cup flour
Salt & Pepper
1 clove garlic
1/4 cup white wine
1/2 cup chicken broth
2 Tbs capers
1/4 cup lemon juice (Ponderosa or other)
3 Tbs butter
Heat 1 Tbs of EVOO in a large skillet. Meanwhile, add S & P to flour and coat both sides of the chicken. Brown chicken at medium heat for 2 minutes on each side. Remove chicken and place on plate.
Deglaze pan with wine and add garlic. Cook and stir until garlic is browned. Add broth, capers and lemon juice. Return chicken to pan, cover and cook for 2 minutes on each side. Remove chicken and add butter and lemon slices.
Cook until butter melts and lemons are translucent. Pour sauce over chicken and serve.
Here’s to great friends, fun travels and delicious contributions in the kitchen! Thanks Con!
I just had the pleasure of frolicking in the sun and sand on the glorious beaches of the gulf coast of Florida. During my stay I encountered a lovely little citrus tree with some enormous yellow fruit dangling from its branches.
I was certain it was grapefruit, due to the size, but to my surprise it was actually a lemon…a GIGANTIC lemon! Meet the Ponderosa Lemon…
Yep, that’s a normal sized lemon, found in your grocery, next to a Ponderosa Lemon, also nicknamed The ‘Five Pound Lemon’! The fruit is bumpy skinned and weighs 2-4 pounds but can reach the size of a football! The flavor is excellent and because of its size is terrific for juicing and cooking. Can you imagine a lemon garnish on your next martini from this bad boy??
So, next time life gives you (Ponderosa) lemons, make (a gallon) of lemonade!
Have you missed us? We’ve been working on some exciting new things…yep, one of which is our new site! Ta-da! You like?? Just in time for Christmas, thanks Santa!
Also in time for Christmas I bring to you…(Little Drummer Boy drum roll please) BUCKEYES!
Thanks to my friend Penny, these peanut-butter-chocolately nuggets are definitely a holiday tradition at our house and guaranteed to be in yours too!
1 cup peanut butter
1 cup powdered sugar
2 Tbs butter, room temperature
1 1/2 cups Rice Krispy cereal
1/2 # melted milk chocolate morsels
Mix the peanut butter, sugar and butter together well with a mixer. By hand, gently mix in the cereal. With buttered hands, roll 1 tsp of the peanut butter mixture into half-dollar sized balls and place on a parchment paper lined baking sheet. (You may have to cool the mixture in the frig if it gets too soft/warm to ball.) Place sheet of balls in frig to keep cool until chocolate is ready for dipping.
Melt chocolate in a deep bowl in the microwave, being careful not to burn. (I usually do 25 seconds at a time and stir in between until melted.)
Once melted, dip each ball into the chocolate to coat evenly. With a fork remove the coated ball and let excess chocolate drip off and place back on the baking sheet to harden.
Let me tell you, these babies are heaven! I usually make 6 times this recipe and give as gifts during the holidays.
Enjoy and Merry Christmas to you all!
This fall has been a flurry of pumpkin recipes for me and other pumpkin-lover peeps out there, so why stop now? After all, Thanksgiving just wouldn’t be Thanksgiving without a good showing of that veggie with the lovely orange hue!
Pumpkin Roll Cake
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup chopped walnuts
6 oz. cream cheese, room temp.
4 Tbs butter, room temp.
1/2 tsp vanilla
1 cup powdered sugar
Preheat oven to 375 degrees. Beat eggs on high-speed for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice.
In a separate bowl, stir together dry ingredients and fold into pumpkin mixture. Spread onto a WELL greased and floured 15 x 10 x 1 pan. Before baking top with chopped walnuts. Bake for 15 minutes. While still hot, turn onto kitchen towel sprinkled with powdered sugar. Start at narrow end and roll towel and cake together. Cool completely and unroll.
Beat all filling ingredients until smooth. Spread over cake and re-roll. Chill until serving.
~ Kudos to Sweet Peas Kitchen for the photo!