Carrot Cake

Have you ever made a Carrot Cake that turned out DRY. NO way, it cannot happen. The beauty of carrot cake is that is it loaded with moist loving goodness. It is a bit of a dump cake, NO Mixer needed. You need to follow a recipe, but if you want to add raisins, or coconut or nuts, you can. It always turns out delicious. Carrot Cake has two seasons. Spring and Fall. It always reminds me of Easter in the Spring. In the Fall, it is the harvesting of carrots from the earth

Carrot Cake is a full bodied cake. It should not be a heavy lump of stuff, but it is loaded with carrots and other treasures. Furthermore, who does not love Cream Cheese frosting. I have also had Carrot Cake for breakfast. And I wonder why I run every morning.

Carrot Cake

adapted from loveveggiesandyoga.com  

Ingredients

Cake

1/2 cup butter, melted (1 stick)

1/2 cup oil

2 large eggs

3/4 cup buttermilk

1 1/2 cups granulated sugar

1/4 cup brown sugar (packed)

2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1/4 teaspoon ground nutmeg

2 cups flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

2 full cups coarsely grated carrots

1 cup raisins (optional)

1 cup chopped walnuts or pecans (optional)

Frosting

4 ounces cream cheese, softened

1/4 cup butter 

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

Directions

For the CAKE ~ Preheat oven to 350 degrees. Spray one 9 x 13 pan, or one 10 x 10 pan or two loaf pans. The size of the pan will affect the thickness of the Cake, and your cooking time.

In a large microwave safe bowl, melt the butter. Add the oil, eggs, buttermilk, both sugars, vanilla, cinnamon, allspice, cloves, nutmeg and whisk vigorously until combined. Add the flour, baking soda, baking powder and stir to incorporated. Stir in carrots. Add optional raisins and nuts. Pour batter into prepared pan. Place in the oven. If using 9 x 13 or 10 x 10 pans, start checking at 30 minutes. If using two loaf pans, bake for 40-50 minutes. You will need to check if it is done with a toothpick. Cool on a wire rack

For the FROSTING ~ In a bowl of a stand mixer fitted with a paddle attachment, add cream cheese and butter. Beat for 1 to 2 minutes. Add vanilla and mix. Add powder sugar slowly until combined. Mix on medium speed to 2 more minutes. Spread frosting over cooled cake. Store in refrigerator.

My Husband loved this cake. 

Brownies from Heaven

How many Brownie recipes can there really be? I have asked myself that before. BUT, these Brownies are the bomb. One bowl wonders of amazing deliciousness.(is that a word) I have made these brownies four times now, and each time they were perfect. No debate.

These brownies are frosted. Some might say, that these would be "just fine" without frosting, but I disagree. The frosting is put on when you take the brownies out of the oven. It just melts in, adding more flavor.

Morsels of moist chocolaty deliciousness.

Brownies from Heaven

adapted from beckysrecipes.blogspot.com

Ingredients
1 cup butter (2 sticks)
2 oz unsweetened chocolate
2 cups sugar
4 eggs, lightly beaten
2 teaspoons vanilla extract
2/3 cup of cocoa powder
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Directions
Turn on oven to 350 degrees. Spray or butter a 9 x 13 pan. I have also used tin foil in my pan for easy removal. Spray tin foil if using that method.

In a large bowl, add butter and chocolate. Place in microwave and melt for a minute or two. Time depends on the power of your microwave. Continue to check and stir until completely melted. The butter will melt first, and then the chocolate.
Remove from the microwave and with a spatula, gently stir in sugar and vanilla. Add eggs and mix. Then add remaining dry ingredients and mix until combined. Spread batter into baking pan and place in the oven for 28 minutes. Bake until toothpick comes out mostly clean, with a little bit of fudgey.

One bowl is all you need to make these brownies, NO mixer today

This is a full pan of brownies

Frosting

Ingredients

6 tablespoons butter softened

6 tablespoons cocoa powder

2 tablespoons honey

2 teaspoons vanilla extract

1 1/2 - 2 cups of powdered sugar

Directions

Beat until combined to the consistency you like. Will be slightly stiff. Frost while the brownies are warm. The frosting will melt over the brownies. These brownies will not dry out. Let cool completely before cutting. 

A nice layer of frosting to add more flavor

Another quick easy recipe, that would be a hit at any party. 

Buttermilk Waffles

I love Waffles. I may have told you that before. My Husband also loves waffles. Yesterday for dinner we had Waffles, Bacon and Eggs. I really had wanted this for breakfast, but things do not always work out that way. So, waffles for dinner. Maple syrup is even better at dinner.

I tried this recipe once before not using all the correct ingredients and it was mediocre. I was so disappointed. The recipe calls for Buttermilk powder, it HAS to be used. I had to search several grocery stores. It is hard to find, but when I did, I grab it off the shelf and purchased it. As always, recipes from America's Test Kitchen are fabulous and turn out perfect. If you follow the recipe correctly. These waffles were amazing.

Buttermilk Waffles

America's Test Kitchen

Ingredients

2 cups flour

3/4 teaspoon salt

1 tablespoon sugar

1/2 teaspoon baking soda

1/2 cup buttermilk powder

2 large eggs

1/4 teaspoon vanilla extract 

1/2 cup sour cream or yogurt

1/4 cup vegetable oil

1 1/4 cups club soda

Directions

Plug in the waffle iron. If you have sticking problems, spray iron with non-cook spray.  

Combine all dry ingredients into a large bowl. Add all liquid ingredients into dry ingredients, and mix. There may be a few lumps, that is OK. Pour into heated waffle iron. Cook and Presto, perfect waffles. 

This is the container for Buttermilk powder. It was in the Baking aisle at the grocery store.

It is hard to pour and take pictures. Just do not over fill, the batter will ooze out all over

The syrup was dripping off the Waffles. 

No Bake Chocolate-Coconut Bars

As I am sitting here with a thousand ideas in my head and nothing on the laptop.There was a commercial that stated that Julia Child did not publish her first book until she was 51. I just celebrated a birthday last week. I am not in my 50's, but they are rapidly approaching. Holding onto my forties with so much force. This is also why I am working on launching my sweets business. I have made several treats for a few different events. It is starting out slowly. As this blog progresses, I hope my life will continue to change.

Our trip to FLA was wonderful. My Mom is doing great. She looks fabulous. We walked on the beach everyday. It is always so much work to get to Florida, but I am always glad we went. My sisters and I  are so lucky there are so many great people in Florida.

My Husband and I were also fortunate enough to see my Florida sister twice. It was a blast hanging out with her. My Sister made this fabulous Strawberry Cake for me pictured above. Someday, I will post the recipe. She also made a lovely Meyer Lemon Cheesecake on my birthday. WE ate and drank way to much on vacation. I actually sleep all night. 8 hours of sleep is quite an accomplishment for me.

The Sunsets are always so amazing

So, we are back home trying to go back to regular food. Desserts were still screaming for me. I have always loved No Bakes. They are always such a wonderful little treat. When we were younger, my sisters and I used to make them and eat them out of the pan on the stove. Burned our tongues every time.

These bars are fabulous. I could really eat the whole pan. Little refrigerated snacks. They are also healthy, yes healthy. Coconut oil is so good for you. Peanut Butter, Oatmeal, Dark Chocolate, and Nuts, all good things. Talk about protein and fiber. This recipe can be modified a ton of different ways. Whatever floats your boat, or whatever you have in the pantry.  Most of all, these are bars are easy to whip up. Great for any short notice get together.

No Bake Chocolate Coconut Bars
adapted from eatgood4life.blogspot.com

Ingredients

1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 cups old fashioned oatmeal
1 cup shredded coconut
1/2 cup chopped pecans
1 1/4 cup dark chocolate chips
1/4 cup flax seed meal

Directions
Line a 8x8, 9x9, or 10x10 pan with parchment paper. This will vary the thickness. Set aside.

Melt the peanut butter, honey and coconut oil in a medium size saucepan over medium low heat. Stir until mixture melts. When melted, add chocolate chips and continue to stir. About a minute or so.

Remove pan from heat and stir in remaining ingredients until combined.

Pour mixture into your pan. Refrigerate for 3-4 hours, until set up. Cut into pieces and pig out!

Stove top cooking in one pan ~~ EASY ~~

Pour into the pan. I used a 10 x 10 pan. A smaller pan would make thicker bars

At the Pier.. thanks Mom for the great Vacation.

Chocolate, Caramel Peanut Butter Krispie Treats

This is another one of those weird days when I am trying to write a happy, perky blog and I am sad. Last Friday, my neighbor died instantly. He was 49 years old and had a massive heart attack. It was a roller coaster of a weekend and just a sad week. Today, is Rob's funeral. We really cannot believe he is gone. Rob was a large guy with a HUGE heart. His personality was even larger than his heart. Rob dearly loved his wife, children, grandchildren and family. Furthermore, he also cared for so many of us.

Rob was a people person. He worked a room and was always the center of attention.  If you asked, he would give the shirt off his back. The shirt was probably sweaty, maybe a spill on the front, but he would give it to you. Even if he could stopped for just a minute, he always said HI. This is what I am going to miss more than anything.

Rob also wanted to be my sample person. He was the benefactor of many of my test products. I wish I could find my Cherry Bar recipe. That was always his all time favorite, but he was more than willing to test the many runner ups.....as he called them.

This was also one of his favorite runner ups. 

Rob's wife, Karen is one of my best neighbors.  It is so heartbreaking to see her so sad. The other day, I brought food to their house. I cut up a bunch of different fruit for a healthy alternative and made three different bars. I did not take pictures while I was assembling, no time for that. Barely pictures of end results. Someday, I will really get my Shit together..... RIGHT.....

These Rice Krispie treats are over the top. They really did not require to much more work, and were amazing. Actually, this is something that I could have eaten the whole pan. Rob would have enjoyed me pigging out. So, a easy recipe that anyone can make!!!

Chocolate, Caramel, Peanut Butter Rice Krispie Treats
adapted from Keyingredients.com

Ingredients
3 tablespoons Butter
10 ounce bag of Marshmallows
7 cups Cocoa Krispies
14 bag unwrapped caramels or caramel chips
2 tablespoons water
1 1/2 cups peanut butter, divided
1 12 ounce bag semisweet or dark chocolate chips

Directions

Spray or butter a 9x13 pan. Set aside

Place the butter and marshmallows  in a medium size saucepan and cook over medium heat. Stir frequently until completely melted and smooth. Turn off heat and at 2 cup intervals, stir in all the cocoa krispies until completely coated. Pour into buttered pan. Coat hands with butter or spray and press in mixture. Place in refrigerator to chill.

In another saucepan, add caramels and water over low heat. Stirring frequently until smooth. Add 1 cup of peanut butter to the caramel mixture and stir until completely blended. Pour onto the chilled krispie mixture and spread to the edges. Place the pan back in the refrigerator.

Over low heat, melt chocolate chips in a saucepan. Stir frequently, so that the chocolate does not scorch. When melted, add the remaining 1/2 cup of peanut butter to the mixture until blended. Pour chocolate mixture over the caramel layer, spreading to the edges in an even layer. Place dessert in the refrigerator to chill. Once chilled, cut into squares. Eat.

Mixing the Cocoa Krispies with the caramels, peanut butter and chocolate is like a perfect combination of flavors. Pure Heaven. And NOT just a Rice Krispie treat. Totally kicking it up a notch.

Rob, I will miss you. You were truly an amazing person. Thank you for being my friend and neighbor.

Tropical Smoothie

Next week, my Husband and I are going on vacation. We will be going to FLA to visit my Mother. She  spends her winters in the Naples area. It is a beautiful place to visit. My Mom is literally on the beach. I am hopeful to see my Sister and her family. She lives on the other coast. It is a great break from everything going on around here. I can sit on the beach and do NOTHING. (right) There are people from our hometown and the surrounding area there to see. The people that are in her building are mostly from the Midwest. Great group of people to hang out with.

This beach is where a large amount of my shells have come from. We like going on morning walks and finding shells. It is also a bit of exercise to start the day. Then my day will consist of sunning, eating, reading, cocktails and telling stories. LOVE IT. In any order.

In order to go on vacation, I really needed a pedicure. My Husband actually caught the hint, and He gave me this for Valentine's Day.

Thank you Tiffany from Divas. You are the bomb. Best Pedicure I have ever had.

I am also starting to clean out my refrigerator to get ready for vacation. There sat a VERY overripe Pineapple and two wrinkly Mango's. I was worried that everything was garbage, but I lucked out. This recipe would have to be adjusted with a sweetener due to the ripeness of your fruit.

This was one of the best tasting smoothies I have ever drank. It was like a tropical vacation in a glass. It is almost like being in FLORIDA. Ok, probably not, but it did taste good.

Tropical Smoothie

Ingredients
2 very ripe mangos
1 very ripe whole pineapple
1 scoop vanilla protein powder
3 cups almond milk
ice

Directions
Set up blender. Remove pit and skin from Mango's and place in blender. Remove top, remove skin and core from the Pineapple and place chunks in blender. Add 1 scoop of  Vanilla Protein powder and add the 3 cups of Almond Milk. Blend.

If  you would like to add ice, be my guest.

Fabulous, the only calories came from the powder and milk. 

Make your own smoothies, forget the mixes. This was easy and tasted amazing.

Red Velvet Cake

Happy Valentine's Day ~~ One day late.

I will forever be running late. I really wanted to post this yesterday, but I had such a wonderful evening with my Sweetheart. We had Fillets, Lobster tails and steamed Vegetables for dinner at home. I decided we could splurge on a holiday. This is hardly pig out food   My Husband and I have started level two on Beachbody's Insanity. It is a kick butt cardio workout. We have worked out everyday. My Husband is of course seeing results, me... small changes.

As I was surfing around the internet, I came across this lovely recipe for Red Velvet Cake. I do not believe I have ever tasted a good Red Velvet cake. It is usually dry and flavorless, ahhh but not this cake.

This cake was baked in a 11 x 13 pan. The recipe call for two 9 inch round pans. I am sure you could also use a 9 x 13 pan for a taller cake. So many options for deliciousness. Did I also mention this fantastic cream cheese frosting. O my goodness.

Red Velvet Cake with Cream Cheese Frosting
followed exactly by CooksCountry.com
December/January 2007

Ingredients
CAKE 
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla
2 large eggs
2 tablespoons cocoa powder
2 tablespoons red food coloring
1 1/2 sticks (12 tablespoons) unsalted butter softened
1 1/2 cups white sugar

FROSTING
2 sticks (16 tablespoons) unsalted butter softened
4 cups sifted confectioners sugar
16 ounces cream cheese cut into 8 pieces softened
1 1/2 teaspoons vanilla extract

Directions
For the CAKE: Adjust oven racks to the middle of oven. Preheat oven to 350 degrees. Grease your cake pan. Whisk flour, baking soda, and salt in a medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring bowl. Mix cocoa with food coloring in a small bowl until a smooth paste forms.

With a electric mixer on medium speed, beat butter and sugar together until fluffy for 2 minutes. Scrape down bowl as necessary. Add one third of the flour mixture and beat on medium speed until just incorporated. Add half of the buttermilk mixture and beat on low speed until combine. Scrape down bowl. Repeat with half of remaining flour mixture, remaining buttermilk mixture and finally flour mixture. Add the cocoa mixture on medium speed until completely incorporated. Using rubber spatula, give batter a final stir.

Pour batter into prepared pan and bake for approximately 25 minutes depending on the size of your pan. Bake until toothpick comes out clean. Cool cake in pan for 10 minutes and turn out and cool on racks for at least 30 minutes.

 For the FROSTING: With electric mixer, beat butter and sugar on medium speed until fluffy about 5 minutes. Add cream cheese, one piece at a time. Beat until incorporated. Beat in vanilla. Refrigerate until ready to use.

When cakes are cooled, spread frosting on the individual cake or cake layers. Cover and refrigerate until ready to use.

I placed cake in Valentine's liners to give out to my friends and neighbors

Soft and Moist and a Perfectly Cut Cake--Delicious