12 May 2015

Cinnamon Carrot Cake

This Easter we had a  nice dinner with my family. I volunteered to bring a carrot cake. The past couple of years I made this carrot cake cheesecake,  It's wonderfully delicious, but for some reason a regular carrot cake so much better (and a bit easier too)  This recipe came from my mother in law and was meant for a 9 x 13 pan, but  I decided to bake it in a bundt pan and just drizzle the frosting on.


Cinnamon Carrot Cake
  • 1 1/2 C. oil
  • 2 C. sugar
  • 4 eggs
  • 2 C. plus 1 T. unsifted flour
  • 1 1/4 t. baking powder
  • 1 1/4 t. baking soda
  • 2 t. cinnamon
  • 1 t. salt
  • 3 C. grated carrot
  • 3/4 C. chopped pecans
Cream oil and sugar. Add eggs. Sift dry ingredients. Add to wet mixture and mix well. Add carrots and nuts. Bake in greased and floured cake pan--375 for 45 minutes. Cool and frost with cream cheese icing.

Icing
  • 1 8 oz. pkg. cream cheese
  • 2 t. vanilla
  • 1/4 cup margarine
  • 1 lb. powdered sugar
Mix till smooth.

28 April 2015

Lemon Shortbread Cookies


So I needed to make some cookies for a church event.  So I set out to find something on pinterest. It's spring so was in the mood for something with lemon. I came a cross this recipe for lemon short bread cookies.  So good. I've already made them a couple of times and I'm sure this will be made many more times in the house hold.


  • 2/3 cup (150g) unsalted butter, softened
  • 1/3 cup + 1 tablespoon (55g) powdered sugar
  • ¼ cup (60ml) lemon juice
  • finely grated zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 ¾ cups + 1 tablespoon (255g) all purpose flour, sifted
  • 2 tablespoons corn starch, sifted
  • 2/3 cup (94g) powdered sugar
Place the butter and 1/3 cup + 1 tablespoon sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla; beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
Preheat the oven to 350°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool on the sheets for 5 minutes.
Gently toss the warm shortbreads in the 2/3 cup sugar and allow to cool completely on wire racks.

19 March 2015

Veggie Sushi Rolls

Sushi is not something we eat very often. But the hubby has been craving sushi lately. Since we don't have the opportunity to  leave all 3 kids home and go somewhere nice whenever we want, I decided search the internet for information on making easy sushi rolls. I discovered making sushi rolls is pretty easy. You just need some seeweed, fermented rice, and veggies.  The fermented  rice is pretty simple to make and just needs sugar and some rice wine vinegar.  I'll let you in on a secret. I forgot to buy the rice wine vinegar when I was at the store so I used apple cider vinegar instead. That's what I had in my cupboard and I think it worked just fine.  We've already made sushi rolls a couple of times and I forsee making them a lot over the summer. The first time I used cucumber, bell peper, and carrot for my veggies. I wanted to use avocado, but my avacado was rock hard and not edible. The second time around, I had a much riper avocado, so we did cucumber, bell pepper, and avocado.  Both combinations tasted great, but I liked the second combination better.

If you need help figuring out how to construct and roll the sushi I found this video on youtube and thought it was pretty helpful. https://www.youtube.com/watch?v=phBFVm0gNaI

Veggie Sushi Rolls

  • 2 cup cooked rice
  • 2 Tablespoons rice wine vinegar
  • 1 1/2 tablespoons of sugar
  • 1/2 tsp salt
  • Veggies cut into long strips: 
    • Cucumber, carrot, avacado, bell pepper, streamed asparagus, etc.
  • Seaweed
Mix vinegar, sugar, and salt in small saucepan. Cook over low heat until sugar is dissolved. Pour vinegar mixture over rice and a mix.  
Place one sheet of seawead on a towel. Spead a thin layer of rice over seaweed, leaving about one inch of top edge uncovered. Place veggie strips at bottom edge of seaweed. Tightly roll seaweed around veggies, using water to help seal edge of seaweed closed. If needed use the towel to help roll tightly and evenly. Cut itno 1" pieces. If desired serve with soy sauce and wasabi.




10 March 2015

Mini Cheesecakes for Two {Classic and Peanut Butter Chocolate Chip}


This post  is pinterest inspired.  I was browsing pinterest and saw this posts for a mini cheesecake for two. Then I saw that mini spring form pans were on sale on Amazon so I caved and a set of 3. Since I bought them I, of course, had to use them.

Something I discovered about this recipe, It deems on the original website she only made one 4" cheesecake. I'm not sure how she fit the whole recipe in one pan, though, because I got two 4" cheesecakes out of this recipe. I'm not complaining, that means huby and I each get our own cheesecakes, except we are nice and shared with the kids too.

Because there was enough filling to make 2 cheesecakes I got creative. I dumped half the batter in one pan and made a classic cheesecake. I topped it with cherry pie filling before serving. Then, for the second cheesecake, I mixed a scoop of peanut butter and some chocolate chips into the remaining batter and made a peanut butter chocolate chip cheesecake.  They both turned out rather yummy. I'm definitely hanging on to this recipe, because we love cheesecake in this house. We can never finish a whole cheesecake in this house by ourselves, but this recipe was just right.

Classic Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Peanut Butter Chocolate Chip Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tablepoons peanut butter
  • 2-3 Tablespoons mini chocolate chips
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined. Stir in peanut butter and mini chocolate chips until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Note: you want to make one of each type cheesecake fill one pan with about half of the classic filling and then mix in only 1 1/2 TBSP peanut butter  and 1-2 tbsp mini chocolate chip to remaining batter.

02 March 2015

Homemade Yeast Donuts

Well, it's been a few months since I've posted hasn't it? But, with the arrival of baby number 3 a couple of weeks ago I decided I need to start doing something I enjoy to help save my sanity, even if that something is still at home with 3 kids begging for my attention. So, hopefully I'll start cooking and baking and trying new recipes again. I hope that means I start posting more here too.

I actually made these donuts a long time ago, sort of. Back in November when little boy was celebrating his 4th birthday I was suffering from pregnancy insomnia. I was wide awake at 5 AM and decided I should do something to make little boy's birthday more special. I knew he liked donuts and I knew hubby had a donut recipe from his grandma. I had heard really good things about this recipe, so I decided to give it a  try. Now, I dont have a donut cutter so I just used a round cookie cutter to cut out myt donuts and a really small diamond shaped cookie cutter to make my donuts. My donuts ended up being smaller than donuts from a bakery. It turns out this recipe makes a lot of donuts, like twice as many as my family needs at once. So after I cut out all of my donuts I put half of the donuts on some parchment paperand decided to try and freeze them. I fried up the other half that day and they were yummy. Well fast forwad to this weekend, I finally took the remaining donuts out of the freezer and to my delight they freeze really well. I took them out of the freezer friday night and let them thaw in the fridge. I pulled them out Saturday morning, let them rise a bit, then fried them and they were fantastic. You just have to forgive me for using an instagram photo. It didn't occur to me to share this recipe on my blog until after I shared the instragram photo with my friends and a few people asked me for the recipe. At that point we had already eaten the donuts, so I couldn't get better pictures.

Oh, and as for the frosting, I just warmed up some canned frosting and dipped the donuts in it.

Doughnuts 

  • 2 C. warm water
  • 3 T. yeast
  • 1/2 C. sugar
  • 1/2 C. shortening
  • 1/2 C. dry instant potato flakes
  • 3 eggs
  • 1 1/2 t. salt
  • 1 t. nutmeg (optional)
  • 1 t. lemon extract (optional)
  • 5 1/2 - 6 C. flour

Mix and knead to make a soft dough.  Let rise once.  Roll out dough and cut out doughnuts. Let rise again. Fry in hot oil until golden brown, flipping over once. (375F)  Drain and glaze. 

Uncooked donuts freeze well. Let thaw in fridge over night and then let rise in warm place before frying.

Note: the temperature of the oil is important. If the oil isn't hot enough they will cook too slowly and soak up too much oil.
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