If you’ve never eaten my Carrot Cake then you are in for a real treat. I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions. Now you can make my cake in your own home.
5 Lightly Beaten Eggs
2 Cups Sugar
2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
1/2 Teaspoon Baking Soda
3 1/2 Cups Finely Shredded Carrots
3/4 Cup Olive Oil
2 Tablespoons Vanilla Extract
Cream Cheese Frosting
Preheat your oven to 350° F. Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature. Prepare two 8×1 1/2 inch round cake pans (grease well). In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda. In a separate large bowl combine the eggs, carrots, oil and vanilla. Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix. Pour the batter evenly into the two greased cake pans. Bake for 35 minutes until done. Remove the cake pans from the oven and let them cool on wire racks for 10 minutes. Remove the cake from the pans and allow the cake to completely cool on the wire racks. Assemble and frost the middle, sides and top with cream cheese frosting. Cover and store the cake in the fridge for up to 3 days. Serves 12
Cream Cheese Frosting
8 Ounces Softened Cream Cheese
1 Cup Softened Butter
3 Tablespoons Vanilla Extract
7 Cups Powdered Sugar
In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy. Slowly beat in the powdered sugar. Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency. If you need more powdered sugar feel free to add more. Makes about 4 cups.
Everyone needs to have my Busy Day Cake recipe at their fingertips. It’s great to have in a pinch. Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce. Any of these toppings will make this cake a special-day treat.
1 1/3Cups Unbleached Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
2/3 Cup Milk
1/2 Cup Softened Butter
2 Teaspoons Vanilla
Preheat your oven to 350° F. Grease and flour an 8×1 1/2 inch round cake pan and set aside. In a large size bowl, combine the flour, sugar and baking powder. Add the milk, butter, eggs and vanilla. Beat on a low speed with an electric mixer until combined. Beat for another minute on medium speed, but don’t over beat. Place in the oven and bake for 30 minutes until done. When you insert a wooden toothpick near the center is should come out clean. When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes. Loosen the sides of the cake and invert onto a cake plate. Cool for 20 to 30 minutes. Serve warm with berries & whipped cream, ice cream or honey or caramel sauce. Serves 8
Ever wondered how to make a Cosmopolitan? Perfect for backyard barbeques, holiday or dinner parties.
2 Ounces Vodka
1 Ounce Orange Liqueur
1 Ounce Cranberry Juice
1/2 Ounce Lime Juice
Lime Slice For Garnish
In a cocktail shaker combine the vodka, orange liqueur, cranberry juice and lime juice. Add ice cubes. Cover and shake until very cold. Strain the liquid into a chilled glass. Garnish with a slice of lime. Makes 1.
This salad is very similar to a caprese salad. The burrata is silky on the outside and creamy on the inside which boasts a richly sweet and milky flavor. Since burrata is a delicate cheese it should be handled as little as possible. I love this salad so much. It is great as a main dish by itself or layered with strips of grilled steak. It also makes a nice appetizer or side dish. The perfect combination of flavors and textures make this delicious salad truly magical.
3 Ripe Tomatoes
12 Ounces Burrata Cheese
25 Fresh Basil Leaves
Extra Virgin Olive Oil
Freshly Ground Pepper
Cut the tomatoes into slightly thick slices. Very carefully slice the burrata cheese into slices. On a large shallow platter layer alternating the slices of tomatoes and burrata and top with basil leaves. Drizzle the salad with the olive oil and balsamic vinegar. Season with kosher salt and freshly ground pepper. Serve immediately. Serves 6
In honor of St. Anthony we are making Pain Perdu or “Lost Bread.”
What we call French toast, the French call Pain Perdu.
Baked in butter and served covered with powdered sugar, Pain Perdu is considered a dessert in France.
6 Large Eggs
1 1/2 Cups Milk
1 1/2 Teaspoons Vanilla Extract
2 Tablespoons Sugar
1/2 Teaspoon Ground Cinnamon
12 Thick Slices French or Italian Bread
6 Tablespoons Unsalted Butter
Preheat your oven to 400° F. In a large size bowl whisk together the eggs, milk, vanilla, sugar and cinnamon until well blended. Place the bread in a large shallow baking dish
slightly overlapping one another. It is best to use day old bread. If you don't have day old bread don't worry about it. Pour the egg mixture over the bread and let sit for 30 minutes.
Turn the bread with a spatula so that it gets evenly moistened halfway through the sitting time. Put the two oven racks in the middle of the oven. Place 3 tablespoons of the butter on
two baking sheets. Put in the oven and melt the butter for 1 minute. Remove the baking sheets from the oven and make sure that the butter covers the entire baking sheet evenly.
Arrange 6 slices of the soaked bread on each of the hot baking sheets. Make sure to space them evenly. Bake for 15 minutes and then turn them over to bake an additional 15
minutes. You will want the bread to be puffed and evenly browned. If you need to bake them a bit more then go ahead. Remove from the oven and transfer to a serving platter.
Dust with powdered sugar. Serves 12
If you want friends then make this cheesecake!
1 1/3 Cups Graham Cracker Crumbs
1/2 Stick Butter
1 Tablespoon Cocoa
12 Ounces Semisweet Chocolate (Chopped Small)
3 (8 Ounces Each) Packages of Cream Cheese
1 Cup Powdered Sugar
1 Tablespoon Custard Powder
3 Large Eggs
3 Large Egg Yolks
2/3 Cup Sour Cream
1/2Teaspoon Cocoa (Dissolved in 1 Tablespoon Hot Water)
3 Ounces Finely Chopped Bittersweet Chocolate
1/2 Cup Heavy Cream
1 Teaspoon Dark Corn Syrup
Preheat your oven to 350° F. For the crust put the graham crackers in either a blender or food processor. Add the butter and cocoa. Pulse until the crumbs are damp. Pour the crumbs mixture into a 9 inch springform pan. Spread evenly into the bottom of the pan and press well. Place into the freezer while you are preparing the filling.
To make the filling: Boil a small pan of water. Melt the chocolate in a double boiler and then set it aside to slightly cool. Beat the cream cheese to get it nice and soft. Add the powdered sugar and the custard powder. Beat again until well combined. Add the 3 eggs and also the additional 3 egg yolks. Beat for 20 seconds. Add the sour cream, the cocoa dissolved in hot water and melted chocolate. Beat until you have a smooth batter.
Remove the pan from the freezer and pour in the cheesecake filling. Bake in the oven for 1 hour. You will notice that the top of the cheesecake will be set, but the underside will have a bit of a jiggle to it. Don’t worry about that. Remove from the oven and let the cheesecake fully cool, in the pan, on a wire rack. When it is fully cooled cover with plastic wrap and put in the refrigerator overnight. When you are ready to serve remove from the fridge and let it sit on the courter for 45 minutes before removing from the springform pan.
Remove from the pan and place on a cake plate. To make the chocolate sauce: Slowly melt the chocolate, cream and syrup in a double boiler. When the chocolate has almost melted remove from the heat and whisk it to make a smooth sauce. Let the sauce cool, on the counter, for 10 minutes and then pour over the cheesecake on the cake plate. Serves 8
*Note: You should be able to find custard powder in any British section of the grocery store. I usually use Birds Custard.