Carrot Cake with Cream Cheese Maple Pecan Frosting
Yield: Makes 1 large double layer cake
Borrowed and Shareing
Recipe by The Food Charlatan
Ingredients
For the cake:
1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil*
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla
4 eggs
8 ounces crushed pineapple, with juice
Whisk together:
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Fold in:
3 cups grated carrots (I used about 5 medium.)
1 cup chopped pecans, toasted (optional!)
For the frosting:
1 cup finely chopped pecans, toasted
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
more pecans, to garnish
Instructions
Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to the wet ingredients and stir until combined.
Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
Fold in the carrots and pecans.
Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
Let cool completely.
At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add half the powdered sugar and all the maple syrup. Beat well.
Add the rest of the powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat well.
Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
Garnish with toasted pecans.
Notes
Borrowed and Shareing
*I haven't tried it, but using half applesauce and half oil is pretty common for carrot cake. Try it out to cut calories!
http://thefoodcharlatan.com/2016/02/19/carrot-cake-with-cream-cheese-maple-pecan-frosting/
Wednesday, October 5, 2016
Carrot Cake
Carrot Cake with Cream Cheese Maple Pecan Frosting
Yield: Makes 1 large double layer cake
Borrowed and Shareing
Recipe by The Food Charlatan
Ingredients
For the cake:
1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil*
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla
4 eggs
8 ounces crushed pineapple, with juice
Whisk together:
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Fold in:
3 cups grated carrots (I used about 5 medium.)
1 cup chopped pecans, toasted (optional!)
For the frosting:
1 cup finely chopped pecans, toasted
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
more pecans, to garnish
Instructions
Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to the wet ingredients and stir until combined.
Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
Fold in the carrots and pecans.
Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
Let cool completely.
At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add half the powdered sugar and all the maple syrup. Beat well.
Add the rest of the powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat well.
Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
Garnish with toasted pecans.
Notes
Borrowed and Shareing
*I haven't tried it, but using half applesauce and half oil is pretty common for carrot cake. Try it out to cut calories!
http://thefoodcharlatan.com/2016/02/19/carrot-cake-with-cream-cheese-maple-pecan-frosting/
Yield: Makes 1 large double layer cake
Borrowed and Shareing
Recipe by The Food Charlatan
Ingredients
For the cake:
1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil*
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla
4 eggs
8 ounces crushed pineapple, with juice
Whisk together:
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Fold in:
3 cups grated carrots (I used about 5 medium.)
1 cup chopped pecans, toasted (optional!)
For the frosting:
1 cup finely chopped pecans, toasted
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
more pecans, to garnish
Instructions
Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to the wet ingredients and stir until combined.
Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
Fold in the carrots and pecans.
Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
Let cool completely.
At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add half the powdered sugar and all the maple syrup. Beat well.
Add the rest of the powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat well.
Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
Garnish with toasted pecans.
Notes
Borrowed and Shareing
*I haven't tried it, but using half applesauce and half oil is pretty common for carrot cake. Try it out to cut calories!
http://thefoodcharlatan.com/2016/02/19/carrot-cake-with-cream-cheese-maple-pecan-frosting/
Carrot Cake
Carrot Cake with Cream Cheese Maple Pecan Frosting
Yield: Makes 1 large double layer cake
Recipe by The Food Charlatan
Ingredients
For the cake:
1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil*
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla
4 eggs
8 ounces crushed pineapple, with juice
Whisk together:
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Fold in:
3 cups grated carrots (I used about 5 medium.)
1 cup chopped pecans, toasted (optional!)
For the frosting:
1 cup finely chopped pecans, toasted
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
more pecans, to garnish
Instructions
Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to the wet ingredients and stir until combined.
Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
Fold in the carrots and pecans.
Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
Let cool completely.
At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add half the powdered sugar and all the maple syrup. Beat well.
Add the rest of the powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat well.
Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
Garnish with toasted pecans.
Notes
*I haven't tried it, but using half applesauce and half oil is pretty common for carrot cake. Try it out to cut calories!
http://thefoodcharlatan.com/2016/02/19/carrot-cake-with-cream-cheese-maple-pecan-frosting/
Yield: Makes 1 large double layer cake
Recipe by The Food Charlatan
Ingredients
For the cake:
1 cup white sugar
1 cup brown sugar
1 cup lightly flavored oil*
1/4 cup Greek yogurt (or sour cream)
2 teaspoons vanilla
4 eggs
8 ounces crushed pineapple, with juice
Whisk together:
2 cups flour, spooned and leveled
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Fold in:
3 cups grated carrots (I used about 5 medium.)
1 cup chopped pecans, toasted (optional!)
For the frosting:
1 cup finely chopped pecans, toasted
3/4 cup (1 and 1/2 sticks) salted butter, soft
1 and 1/2 (8 ounce) packages cream cheese, soft (12 ounces total)
4 and 1/2 cups powdered sugar
6 tablespoons real maple syrup (I used Grade A)
1 and 1/2 teaspoons maple extract
1/4 teaspoon salt, or to taste
more pecans, to garnish
Instructions
Preheat oven to 325 degrees F. Prepare 2 9-inch cake pans: trace the bottom of each pan onto parchment paper, cut it out, and place in the bottom of the pan. Then generously spray the paper and the sides of the pans with nonstick spray.
In a large bowl or stand mixer, beat together white sugar, brown sugar, oil, Greek yogurt, vanilla, 4 eggs, and pineapple. (don't drain it!)
In a separate bowl, whisk together flour, (don't pack your flour! Spoon it into the measuring cup.), baking soda, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to the wet ingredients and stir until combined.
Use a box grater to shred the carrots. It's annoying to do this by hand, but if you use a food processor, the shredded pieces will be too big and won't melt into the cake.
If you are adding pecans to the cake, toast the chopped pecans in a small skillet for a few minutes on medium until they start to smell good and are lightly browned.
Fold in the carrots and pecans.
Pour the batter into the prepared pans, do your best to distribute evenly. If you have a kitchen scale you can weigh them.
Bake at 325 for 38-40 minutes or until a toothpick comes out clean.
Wait about 20-30 minutes, then run a knife along the edge and flip the cakes onto cooking racks. Be careful! This cake is heavy but delicate. Eat as many crumbs and scraps and you can legitimately get your hands on.
Let cool completely.
At this point, you can either wrap your cakes in plastic wrap and freeze so that it is super easy to frost (that's what I did) or you can frost immediately. Just be careful.
For the frosting:
Chop up the pecans. You can chop them with a knife or in a food processor. Click on the photo of the frosting below the recipe to see what level of choppiness we're talking.
Set a frying pan over medium heat. Add the pecans and stir occasionally until they start to smell delicious, or until they barely start to brown. Set aside to cool.
In a large mixing bowl or stand mixer, cream the butter and cream cheese to within an inch of its life. Just kidding, beat it for a couple minutes until it's high and fluffy.
Add half the powdered sugar and all the maple syrup. Beat well.
Add the rest of the powdered sugar, maple extract, and salt. Beat well.
Add the chopped pecans when they are completely cooled and beat well.
Place one of the cake layers on your cake plate. Top with about 1 cup of frosting and spread. Top with the other cake. Frost the top and sides of the cake.
Garnish with toasted pecans.
Notes
*I haven't tried it, but using half applesauce and half oil is pretty common for carrot cake. Try it out to cut calories!
http://thefoodcharlatan.com/2016/02/19/carrot-cake-with-cream-cheese-maple-pecan-frosting/
Sweet Potato Muffins
Healthy Blender Sweet Potato Muffins
These healthy flourless sweet potato muffins are a quick, easy and no mess recipe! Made in a blender or one bowl, they are moist and slightly fluffy on the inside and tender on the outside! Made with no butter, oil, grains (if you opt for the grain free option!) or sugar, they are naturally gluten free, vegan, sugar free, dairy free, with a paleo option too!
For the oat based version
- 2 cups gluten free oat flour (gluten free oats ground into a flour)
- 1/2 cup granulated sweetener of choice
- 1 T baking powder
- 1 tsp cinnamon
- pinch sea salt
- 1 cup mashed sweet potato
- 2 T shredded carrots (optional)
- 1 cup dairy free milk
- 1 flax egg (can sub for 1 large egg if not vegan)
- 1 tsp vanilla extract
- 6 T smooth cashew butter (can sub for any smooth nut or seed butter of choice)
For the paleo option
- 1/2 cup almond flour
- 1 1/2 tsp baking soda
- 3 large eggs
- 1/4 cup pure maple syrup
- 1 cup smooth cashew butter (Can sub for any nut or seed butter)
- 1/2 cup mashed sweet potato
Frosting (optional)
- Protein frosting
- Coconut frosting
Instructions
- Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
- In a high speed blender, combine all your ingredients and blend until a fine batter is formed. If your nut butter is not smooth enough, you may want to melt it slightly beforehand.
- Divide the batter amongst the muffin tin and bake as follows- For the grain free option, you'd need 20-25 minutes (depending on your oven brand). For the oat based version, you'll be looking at 25-30 minutes. Ensure you check by inserting a skewer and once clean, they are done.
- Remove from oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, top with frosting of choice.
Notes
- Muffins are freezer friendly- If you opt to do that, you are best to do so without frosting.
Monday, October 3, 2016
Chicken and Dumplings
Crockpot Chicken and Dumpling
4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits
4 boneless skinless chicken breast
1 can chicken broth
2 cans cream of chicken
sliced carrots
sliced celery
1/2 can peas
1/2 onion
crumbled bacon
parsley
garlic powder
salt and pepper
1 can flaky biscuits
Method
Place chicken breasts in bottom of crockpot
Pour chicken broth and both cream of chickens over it
Add in carrots, celery and onion. How much ever you prefer
Add in garlic powder, salt and pepper and parsley flakes over it, how much ever you prefer
Cook on high for 3 hours
Remove chicken and shred. Add the chicken back in with some crumbled bacon and the peas, stir together.
Break up the flaky biscuits, uncooked, and put in the crockpot. I break each roll in about 3 parts and just place them on top.
Remain cooking for another hour or so on high or until done. Enjoy!
Sunday, September 25, 2016
Mini Apple Pies
Borrowed and Shareing
Mini Apple Pies
What you’ll need for the pie crust:
· ½ cup all-purpose flour
· ½ cup whole wheat flour
· ½ cup corn starch
· 1tbsp sugar
· 3.5 ounces of butter, cold
· 1 egg
· ¼ tsp salt
· ¼ tsp baking powder
· parchment paper
What you’ll need for the apple filling:
· 1 tbsp. sugar
· ½ tbsp. all-purpose flour
· ¼ tsp. powdered cinnamon
How to make it:
1. Combine all dry ingredients for the pie crust in a bowl.
2. Add the butter and mix together with fingers until you have a crumbled texture. Add the egg and mix well until it all comes together as a ball.
3. Roll the dough between two pieces of parchment paper until ¼” thick. Place sheet of dough on a cutting board in fridge while working on apples.
4. Wash apples and cut off the tops of each one. With a sharp knife and small spoon, carve out the apples to create bowls (add a few drops of lemon juice if desired to keep from browning). Put apple pulp into a bowl.
5. Mix in all the ingredients for the apple filling with bowl of apple pulp. Evenly distribute the apple filling back into the apple bowls.
6. Remove dough from the fridge, cut out shapes with a mini cookie cutter, and place shapes on top of apple bowls. Do not try to mold the dough—the heat will take care of that!
7. Bake at 370° F in a baking pan lined with parchment paper until they are tender and the dough is lightly golden, which will be about 40 minutes.
8. Serve warm or cool.
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