Carrot cake

 Ingredients:

Cake: 

• 4 large eggs 

• 1 1/3 cup vegetable oil 

• 2 1/4 cup sugar 

• 2 1/4 cup all-purpose flour 

• 2 tsp baking soda 

• 2 tsp baking powder 

• 1/2 tsp salt 

• 2 tsp cinnamon pdr

• 1/2 tsp cloves pdr

• 1/2 tsp nutmeg pdr

• 20 oz. carrots, finely chopped (about 3 1/4 cups) 

• 1/2 cup chopped walnuts 

• 1 cup crushed pineapple, well-drained  

White Chocolate Cream Cheese Icing  

• 1 1/2 pounds cream cheese, room temperature 

• 2 cups white chocolate chips, melted 

• 3/4 cups (1 1/2 sticks) unsalted butter, room temperature 

• 2 tsp grated lemon rind 

• Chopped walnuts, for garnish 

 

Method For the Cake 

1. Preheat the oven to 350℉. Line the bottom of three 8-inch round cake pans with parchment paper. Leave sides of pans dry - no cooking spray needed. 

2. Combine eggs and oil in a large mixing bowl and beat for 2 minutes with a mixer on medium speed. Add 1 cup of sugar and continue mixing for 2 minutes. Add the remaining sugar and mix 3 to 4 minutes. 

3. Combine flour and the next 6 ingredients (flour through to nutmeg); add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts, and pineapple; mix until well combined. 

4. Divide the batter evenly among pans. 

5. Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean. 

6. Cool to room temperature on a wire rack. Run a knife around the edge of the cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.

To Prepare Icing 

 7. Place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined. 

8. Remove cakes from the fridge. Ice top of one layer. Places the second layer on top; ice top. Place the third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

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Lemon Olive OIl Cake

 Ingredients

Olive oil 1 ½ cup + more for the pan

Eggs 3 large

Granulated sugar 1 ¼ cups

Whole milk 1 ¼ cups

Lemon juice 2/3 cup

Lemons 2 large

All-purpose flour 2 cups

Baking soda 1/2 tsp

Baking pdr ½ tsp

Amaro del capo 1 tbsp * OR Vanilla extract

Orange zest 1 tsp

Kosher salt 1 tsp

Raw sugar for topping ¼ cup OR cane sugar

Pdr sugar for dusting

* The Amaro is made with 29 different herbs, flowers, roots, and fruits. The recipe includes juniper, ginger, laurel, anise, orange peel, mint, cardamom, elder, saffron, cinchona, gentian, bitter orange, citrus zest, angelica, sage, liquorice, chamomile, cloves and cinnamon. OR any German Liqueur

 

Preparations

Preheat oven to 350 deg. F/ 180 C

In a springform pan, oil and line with parchment paper

In a medium bowl whisk egg, oil, granulated sugar until smooth. Then whisk in milk, amaro / vanilla, orange zest, lemon juice, lemon zest and vanilla.

In a separate large bowl, mix in all dry ingredients. Whisk until smooth.

Pour the batter into the prepared pan. Sprinkle with cane sugar  over the top and bake for about 50 minutes to an hour.

Remove the cake from the oven and cool. When cooled, dust with powdered sugar and a scrape of lemon zest.

 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Lemon-Blueberry Banana Bread

  

 

Banana Bread

• Baking spray with flour

• ¾ cup all-purpose flour plus 1 teaspoon, divided

• ¾ cup whole-wheat flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp ground cinnamon

• ½ tsp salt

• ¼ tsp ground ginger

• 2 large eggs, at room temperature

• 1 cup mashed very ripe banana (from 3 medium)

• ⅓ cup packed light brown sugar

• 5 tbsp unsalted butter, melted

• ¼ cup sour cream, at room temperature

• 1½ tsp vanilla extract

• 1 tsp grated lemon zest

• 1 cup fresh blueberries

Glaze

• 1½ tbsp confectioners’ sugar

• ½ tsp lemon juice (from 1 small lemon)

• ¼ tsp sour cream, at room temperature

Directions

Preheat oven to 350°F. Coat an 8½-by-4½ inch loaf pan with baking spray.

Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cinnamon, ½ teaspoon salt and ¼ teaspoon ginger together in a medium bowl until well combined. In a large bowl, whisk 2 eggs, 1 cup banana, ⅓ cup brown sugar, 5 tablespoons melted butter, ¼ cup sour cream, 1½ teaspoons vanilla and 1 teaspoon lemon zest until well combined. Add the flour mixture to the egg mixture; stir just until nearly combined. Toss 1 cup blueberries and the remaining 1 teaspoon all-purpose flour together in a small bowl; fold the blueberry mixture into the batter just until combined. Spread the batter evenly in the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 50 to 60 minutes. If needed, loosely cover with foil to prevent over-browning. Let cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack, 2 to 3 hours. Transfer to a serving platter.

Prepare glaze:  Stir 1½ tablespoons confectioners’ sugar, ½ teaspoon lemon juice and ¼ teaspoon sour cream together in a small bowl until smooth. Drizzle over the cooled bread before serving.

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Carrot Hummingbird Breakfast Bundt

  

 

Ingredients 

Baking spray with flour

 

 2 large eggs at room temperature

• 1 8-oz. can crushed pineapple, drained, juices reserved

• 1 1/4 cups (250 g) granulated sugar

• 1 1/4 cups shredded peeled carrots (shredded on largest holes of a box grater) (from 2 or 3 carrots)

• 3/4 cup toasted sweetened flaked coconut, plus more for topping

• 3/4 cup mashed very ripe bananas (from 2 bananas)

• 3/4 cup vegetable oil

• 2/3 cup chopped toasted pecans, plus more for topping

• 2/3 cup (113 g) packed light brown sugar

• 2 tsp. pure vanilla extract

• 2 1/2 cups (300 g) all-purpose flour

• 1 1/2 tsp. baking soda

• 1 1/2 tsp. ground cinnamon

• 1 tsp. baking powder

• 3/4 tsp. fine sea salt

• 1/2 tsp. ground allspice

• 4 oz. cream cheese (about 1/2 cup), at room temperature 

• 1/2 cup (57 g) confectioners' sugar

Directions

1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with baking spray. 

2. Whisk eggs, pineapple, granulated sugar, carrots, coconut, bananas, oil, pecans, brown sugar, and vanilla in a large bowl. Add flour, baking soda, cinnamon, baking powder, salt, and allspice; stir until just combined. (Do not over-mix.) 

3. Pour batter into prepared pan. Firmly tap pan on a kitchen-towel-lined counter a few times to remove any large air bubbles.

4. Bake until a wooden pick inserted in center of cake comes out mostly clean, 50 to 55 minutes. Loosely cover with aluminum foil, if needed, to prevent over-browning. 

5. Let cake cool in Bundt pan on a wire rack for 10 minutes. Remove from pan by placing wire rack on top of cake and flipping it over. Let cool completely on wire rack, about 2 hours. 

6. Stir together cream cheese and confectioners’ sugar in a medium bowl until smooth. Whisk in 2 tablespoons reserved pineapple juice. Spoon and spread cream cheese glaze over cooled cake. Top with coconut and pecans. 

TIP-  Once glazed, cake can be stored in refrigerator in an airtight container for up to 5 days. Because this is an oil-based cake, it should still be tender when eaten cold, but it can be nice to let the cake come back to room temperature before enjoying. To freeze, wrap the completely cool, unglazed cake in a double layer of plastic wrap, then a layer of heavy-duty foil. Freeze for up to 1 month. Let thaw in refrigerator before using.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

Savoury Suji cake

 

Ingredients :

Semolina ( sooji) – 1 cup

Curd / Yogurt –

Baking soda – ¼ tsp

Baking powder – ½ tsp

A pinch of turmeric

Chili pdr –1/2 tsp or as per taste

Onion – 1 chopped

Green Chili – 1 chopped or as per taste

Red capsicum – 2 tbsp chopped ( optional)

French Beans – 3-4 chopped

Coriander leaves chopped 1-2 tbsp

Ginger garlic paste – 1 tsp

Poppy seeds – 2 tbsp crushed

Black sesame seeds –1/4 tsp

White sesame seeds –1/4 ts[

Cumin seeds –1/4 tsp

Mustard seeds –1/4 tsp

Curry leaves – 1 tsp chopped

Oil – 3 tbsp

Water – 150-180 ml

Salt to taste

 

Preparations In a mixing bowl add the curd, baking soda, mix well and keep aside for about 5 minutes. Preheat oven @180° C for 10 minutes. Grease a cake pan, line with parchment paper or simply dust it with flour. Keep aside In the curd mixture add the semolina, baking powder, salt as per taste, water and mix well. Keep aside while you make the other ingredients ready. In a sauce pan heat 1 tablespoon of oil. Add the sesame seeds, cumin seeds, mustard seeds, curry leaves and let it crackle. Remove from heat and pour this over the semolina mixture. Now add the remaining ingredients, mix them well and make a batter. Pour the batter into the greased pan and tap the pan for couple of times. Bake it in the preheated oven @180° C for 30-35 mins. A toothpick inserted should come our clean. Mine took exactly 30 minutes. Remove from oven, let it cool down, invert, cut and serve.       https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Pumpkin Cream Cheese Bundt Cake

 Ingredients for cake: 

All-Purpose flour - 3 cups 

Baking powder - 2 tsp. 

Baking soda - 1 tsp. 

Ground cinnamon - 1 1/2 tsp. 

Ground ginger - 1 1/2 tsp. 

Nutmeg - 1/2 tsp. 

Ground Clove - 1/4 tsp. 

Salt - a pinch 

Unsalted butter - 1 cup (softened) 

Sugar - 1 cup, 1/4 cup 

Eggs - 4 

Vanilla Extract - 1 tsp, 1 tsp. 

Pumpkin puree - 14 oz.

Buttermilk - 3/4 cup 

Cream cheese - 12 oz. (room temp.)

Preparations

 

Heat oven to 350°F. Whisk the flour, baking powder, baking soda and spices together. 

 

In a mixer bowl, whip the butter and 1 cup sugar till fluffy. Add 3 eggs, one at a time. 

 

Add 1 tsp vanilla and pumpkin puree. Gradually add the dry ingredients and the buttermilk, alternating between the two. 

 

In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. 

 

Add the last egg. You should now have 2 bowls: one with the pumpkin mix, and another with cream. 

 

Grease and flour a bundt pan. Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. Now fill all the way up with the pumpkin mix. 

 

Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. 

 

Cool completely before sprinkling with some powdered sugar and serving. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Oatmeal Apple Cake

  

 

Ingredients

1 cup oats

1 large apple, peeled and chopped

3 Tbsp honey / brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking pdr

3 tbsp yogurt

2 eggs

1 Tbsp butter or coconut oil 

 

Instructions

Preheat the oven to 180C/350F.

Put all ingredients in a blender or in a bowl to process with a hand blender, but use only 3/4 of the oats. Process until smooth and then mix in the 1/4 of the oats.

Line a smaller sized baking pan with parchment paper and pour the mixture inside.

Bake for 20-30 minutes or until a toothpick comes out clean.

After baking let the cake cool off, slice, put the slices in an airtight container in the fridge for at least an hour. The cake gets better the longer it’s cooled. Enjoy for breakfast or dessert.

 

 

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Carrot cake with White Chocolate + Cream Cheese Icing

Carrot cake is such a wonderful dessert that even people who dislike the funny-shaped root vegetable can't resist it. And this has got to be up there as one of the best-ever carrot cake recipes. Make this classic favorite for a crowd and you definitely won't have any leftovers to bring home. But you'll certainly be the most popular baker in your town!

Ingredients: 

Cake: 

 

4 large eggs 

 

1 1/3 cup vegetable oil 

 

2 1/4 cup sugar 

 

2 1/4 cup all-purpose flour 

 

2 tsp baking soda 

 

2 tsp baking powder  

 

1/2 tsp salt 

 

2 tsp cinnamon pdr  

 

1/2 tsp cloves pdr 

 

1/2 tsp nutmeg pdr 

 

20 oz. carrots, finely chopped (about 3 1/4 cups) 

 

1/2 cup chopped walnuts 

 

1 cup crushed pineapple, well-drained 

 

White Chocolate Cream Cheese Icing  

 

1 1/2 pounds cream cheese, room temperature 

 

2 cups white chocolate chips, melted 

 

3/4 cups (1 1/2 sticks) unsalted butter, room temperature

 

2 tsp grated lemon rind  

 

Chopped walnuts, for garnish 

 

Method For the Cake  

 

Preheat the oven to 350℉/  180 C 

 

Line the bottom of three 8-inch round cake pans with parchment paper. Leave sides of pans dry - no cooking spray needed.  

 

Combine eggs and oil in a large mixing bowl and beat for 2 minutes with a mixer on medium speed. Add 1 cup of sugar and continue mixing for 2 minutes. Add the remaining sugar and mix 3 to 4 minutes. 

 

Combine flour and the next 6 ingredients (flour through to nutmeg); add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts, and pineapple; mix until well combined. 

 

Divide the batter evenly among pans.  

 

Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean.  

 

Cool to room temperature on a wire rack. Run a knife around the edge of the cakes and remove from pans. 

 

Wrap in plastic wrap and refrigerate overnight.

 

To Prepare Icing  

 

Place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined.

 

Remove cakes from the fridge. Ice top of one layer. Place the second layer on top; ice top. Place the third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Buttermilk Vanilla Waffles

 Powdered sugar dissolves more readily, keeping the batter smooth and light.

Egg whites provide extra water to fuel the batter's steamy rise, while omitting the yolks ensures waffles bake up fluffy and crisp, but never cakey.

A small portion of baking soda adds depth of flavor without neutralizing the tangy buttermilk.

Ingredients

• 6 1/2 ounces all-purpose flour (1 1/3 cups; 185 g)

• 1 1/2 ounces powdered sugar (1/4 cup plus 2 tablespoons; 45 g)

• 1/2 tsp (2 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

• 1/2 tsp (3 g) baking soda

• 1/2 tsp (2 g) baking powder

• 1 vanilla bean, split and scraped (see note)

• 14 ounces cultured lowfat buttermilk (1 3/4 cups; 395 g) (see note)

• 1 1/2 ounces unsalted butter, melted (3 tablespoons; 40 g)

• 2 large egg whites (about 2 1/2 ounces; 70 g)

• 1 tsp (5 ml) vanilla extract

• Maple syrup, for serving

 

For the Batter: 

In a large bowl, combine flour, powdered sugar, salt, baking soda, baking powder, and scrapings of one large vanilla bean, mixing by hand until the seeds are well dispersed. Add buttermilk, melted butter, egg whites, and vanilla extract and whisk until smooth.  

For the Waffles: 

Set waffle iron to medium and preheat until indicator is ready. For an 8-inch square machine, scrape in roughly half the batter. For a 7-inch Belgian machine, scrape in about one-third. Close lid and cook until waffle is golden brown but still steaming, 4 1/2 to 6 minutes depending on the depth and heat of your machine. Serve immediately, with copious amounts of maple syrup, and griddle remaining batter as before.

Notes

From size and depth to heat settings and materials (cast iron versus nonstick), waffle irons vary considerably from brand to brand; a small test waffle is a low-risk way to determine how the batter behaves on your machine.

In place of buttermilk, this recipe can be made with a 50/50 blend of plain, nonfat Greek yogurt and milk. You can also make this recipe without the vanilla bean, but the waffles won't be as aromatic.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs