Carrot Cake With Cream Cheese Frosting

Carrot Cake With Cream Cheese Frosting

Ingredients

  • 2 cups Flour
  • 2 cups Sugar
  • 2 teaspoons Baking soda
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinammon
  • 4 Eggs
  • 1 1/2 cups Applesauce
  • 4 cups Grated carrots
  • 1 1/2 cups Chopped walnuts
  • 1 stick Butter, softened
  • 8 ounces Cream chese, softened
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Almond extract
  • 2 cups Powdered sugar

Directions:

  • Sift together dry ingredients. Beat in applesauce and eggs until well blended. stir in carrots and nuts. Pour into a greased and floured pan and bake at 350F for 50-60 minutes.
  • Icing: beat first 4 ingredients until smooth. Gradually beat in powdered sugar until desired consistency.

Yield: 16.0 servings
Recipe Source

Breaded veal with prosciutto and peppers

Breaded veal with prosciutto and peppers

Ingredients

  • 2 eggs, beaten
  • ¼ cup milk
  • ¼ cup meat broth from 1 cube
  • ¾ cup home made bread crumbs
  • ½ tsp ground black pepper
  • 1 tsp fresh parsley leaves, chopped
  • 4 veal cutlets
  • 2 tbs butter
  • 1 tbs olive oil
  • 1 yellow onion, sliced
  • 2 cloves of garlic, minced
  • 1 green bell pepper, cut into strips
  • 1 ½ cup mixed mushrooms, sliced
  • Pinch of salt and pepper
  • 4 slices of prosciutto
  • 4 slices of provolone
  • ¼ cup of fresh parsley, chopped

Directions:

  • In a small bowl beat the eggs and milk together, add meat broth and set aside.
  • Place the bread crumbs, pepper and parsley in a separate bowl. Mix and combine.
  • Flatten the veal thin between two sheets of wax paper.
  • Dredge the veal in eggs and then the bread crumbs and refrigerate for 30 minutes.
  • Fry the veal in 1 tablespoon of butter and olive oil until lightly browned, drain on a paper towel.
  • In a separate large frying pan sauté the onions, peppers, mushrooms and garlic until tender. Season with salt and pepper
  • Place the veal in a large casserole dish and top with the peppers and onion mixture.
  • Top each cutlet with a slice of prosciutto and then the provolone.
  • Bake in the oven at 220˚C for 15 minutes or until the cheese is melted and slightly brown.
  • Garnish with parsley.

Recipe Source

Radical Rainbow Cake Roll

Radical Rainbow Cake Roll

Ingredients

  • 1 teaspoon baking soda
  • 2/3 cup cake flour
  • 1/4 teaspoon salt
  • 5 egg yolks
  • 2/3 cup granulated sugar (divided into two 1/3 cup portions)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 5 egg whites
  • 3 tablespoons melted butter
  • 4 oz (125g) cream cheese softened
  • 1/2 cup white sugar
  • 1/2 tsp vanilla (added this but didn’t show in the video)
  • 3/4 cups heavy whipping cream

Directions:

How to make corn maque choux

How to make corn maque choux

This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic that’s sure to spice up any meal!

Oreo Peanut Butter Brownies

Oreo Peanut Butter Brownies

Ingredients

  • 1 box brownie mix, 8×8 inch size
  • 24 Oreo Cookies
  • 1/2 cup creamy peanut butter

Directions:

  • Preheat oven to 350 degrees.
  • Line a 12 muffin cup baker with paper liners.
  • Make brownie mix according to package instructions.
  • Put 1 teaspoon of peanut butter over 2 Oreo cookies for each cupcake cup and pile them on top of each other.
  • Place oreo piles into the cupcake lined muffin cups.
  • Spoon 2 tablespoons of brownie batter over each piled oreos and let it spill on the sides of the cookies.
  • With the left quality of brownie batter ( if you have any ) you can bake in a separate baker or muffin tin.
  • Bake brownies and cookies for about 20 minutes.
  • Let them chill completely.
  • Serve and enjoy !

Yield: 12

Lemon Raspberry Bars

Lemon Raspberry Bars

Ingredients

  • CRUST:
  • 5 ounces Earth Balance Soy Free Spread, room temperature
  • 1/4 cup plus 1 tablespoon caster sugar (very fine sugar)
  • 1/2 teaspoon vanilla paste
  • 1 cup millet flour
  • 1/2 cup sweet rice flour
  • 1/4 cup arrowroot starch plus 1 tablespoon
  • LEMON FILLING:
  • 1 cup fresh lemon juice, about 12 lemons
  • 6 large eggs
  • 6 large egg yolks
  • 1 1/4 cups caster sugar
  • 4 ounces Earth Balance Soy Free Spread, in chunks, room temperature
  • RASPBERRY FILLING:
  • 3 pints fresh raspberries
  • 4 tablespoons simple syrup (see recipe in my Blueberry Mojito 8/11/12)
  • 1 1/2 tablespoons caster sugar
  • 1 teaspoon arrowroot
  • 1/4 cup water plus 1 1/2 teaspoon water
  • 1/2 teaspoon unflavored gelatin

Directions:

*Crust and Fillings can be made up to 2 days in advance

  • Put the soy free spread and sugar in a bowl of a stand mixer fitted with a paddle attachment or a handheld mixer, mix on low speed just to combine.
  • Increase the speed to medium high and beat for 3 minutes, until the mixture is light, and creamy, scraping down the sides with a rubber spatula as necessary. Add the vanilla. Add the flour, a 1/4 cup at a time, just until fully incorporated. Do not over mix.
  • The dough should not form into a ball, but it should hold together if you squeeze it in your hands.
  • Preheat the oven to 350 degrees F
  • Transfer the dough to a half sheet pan (about 12×16 inches) lined with parchment paper.
  • Pat it down into the sheet pan just enough so that it is somewhat leveled.
  • Wrap the baking sheet in plastic wrap and refrigerate for 30 minutes, or up to 2 days if making ahead.
  • Once chilled, take out and gently pat down while spreading the dough evenly until it is fully spread out. Dough should be about 1/4 inch thick.
  • Refrigerate for 5 minutes.
  • Bake the crust until golden brown, 15-20 minutes, rotating the pan halfway for even browning.
  • Let it cool (in the baking sheet) to room temperature.
  • Meanwhile, for the lemon filling. Combine the lemon juice, eggs, yolks, soy free spread, and sugar in a glass bowl over a saucepan with simmering (low boil) water.
  • The bowl should not touch the simmering water, otherwise it will curdle, and whisk for 5 minutes using one whisk of an electric mixer. It will appear very foamy and slightly thick.Take off the heat.
  • Remove water from the saucepan, dry out the saucepan and transfer the egg mixture into the sauce pan with a rubber spatula.
  • Continue to whisk with the electric mixer for a few more minutes, or until thick and has reached 170 degrees F on a candy thermometer.
  • Pour into a bowl, cool slightly then chill for 2 hours, or overnight.
  • For the raspberry filling; in a small saucepan on medium high heat, combine simple syrup, raspberries, 1/4 cup water (remaining water is for arrowroot), and caster sugar.
  • Whisk until it comes to a boil. About 5 minutes.
  • Meanwhile combine arrowroot and 1 1/2 teaspoon water in a small bowl.
  • When the raspberries come to a full boil, whisk in the arrowroot mixture.
  • Add gelatin, continue to whisk for another minute, then reduce to medium until reduced about an inch. Approximately, 10-15 minutes.
  • Transfer to a bowl, let it cool to room temperature, then chill in refrigerator for 2 hours. The chilling will thicken the fruit mixture.
  • When fillings have been completely chilled, they are ready to assemble.
  • With a large thin frosting spatula spread out the lemon curd evenly across the crust.
  • Then spread raspberry mixture evenly over lemon curd.
  • Chill in the freezer for 2 hours before serving. If making this recipe a couple of days ahead, thaw from the freezer 1 hour before serving. Serve cold.

Yield:
Serves 12 medium bars or 9 large bars
Recipe Source

Cranberry Pistachio Chocolate Bark

chocolate_cran_pistachio_bark-3-2

Ingredients

  • 1 cup white chocolate candy melts
  • 1 cup dark chocolate candy melts
  • ½ cup pistachios
  • ½ cup dried cranberries
  • wax paper

Directions:

  • Line a cookie sheet with wax paper. Set aside.
  • Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
  • Reserving about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
  • In the meantime melt white chocolate melts using the same 30 second interval method. Once completely melted stir in pistachios and cranberries.
  • Pour the white chocolate mixture over the hardened dark chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate and drizzle over the top of the bark to decorate.
  • Return cookie sheet to the refrigerator until the bark has hardened.
  • Once completely cooled and hardened remove from the fridge and break apart into pieces.
  • Store in a sealed container in a cool dark place so it does not melt.

Recipe Source

Chicken and Mushroom Pasta

Chicken and Mushroom Pasta

Ingredients

  • 6 Chicken Breast Halves, skinned & boned
  • 2 tablespoons Flour
  • Salt
  • Pepper
  • 1 tablespoon Olive Oil
  • 1 pound Mushrooms, cut large ones in half
  • 1/4 cup Balsamic Vinegar
  • 1 cup Chicken Broth
  • 1 Bay Leaf
  • 1/4 teaspoon Thyme
  • 1 pound Linguini, uncooked

Chicken and mushroom pasta from Kitchn Chik celebrates fall. Mushroom season is upon us and this pasta dish is a delicious way to highlight their flavor. You can use any mushroom varietal for this dish. My advice is to cook with a blend of mushrooms that are available at the farmer’s market. Serve your chicken and mushroom pasta with a light green salad and a bold red wine .

Directions:

  • Bring 6 quarts of salted water to a rolling boil in a large pot. Season the flour with salt and pepper. Dredge the chicken in the seasoned flour.
  • Shake off any excess. Heat the oil in a large, heavy non-stick skillet over high heat. Brown the chicken on one side (about 3 minutes). Add the garlic. Turn the chicken. Scatter the mushrooms over the chicken. Cook for 3 minutes, shaking the skillet to distribute the mushrooms. Add the vinegar, broth, bay leaves, and thyme. Cover the skillet lightly. Cook, over medium heat for 10 minutes, turning the chicken once. Uncover.
  • Transfer the chicken to a warm plate. Cover with foil. Continue cooking the mushrooms for another 7 minutes. Cook the pasta, stirring frequently, in the boiling salted water until al dente.Drain. Place on a warm serving plate. Arrange the chicken pieces over the pasta. Remove the bay leaf from the sauce. Pour the mushroom sauce over the chicken and pasta. Serve.

Recipe Source

Cranberry-Orange Biscotti (Adapted From Pillsbury Annual Recipes 2009)

cranberry-orange-biscotti-adapted-from-pillsbury-annual-recipes-2009

Ingredients

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup sweet butter
  • 2 teaspoons grated orange zest
  • 3 eggs
  • 3 cups all-purpose sifted flour
  • 3 teaspoons baking powder
  • 3/4 cup dried cranberries
  • 1/4 cup almonds or walnuts
  • GLAZE:
  • 1 cup dark chocolate chips
  • 1 teaspoon orange zest

Directions:

  • Preheat oven 350 degrees:
  • Combine sugar, brown sugar and butter and mix with an electric mixer.
  • Add 2 tsp orange zest and eggs and beat well.
  • Stir in flour and baking powder.
  • In food processor combine cranberries and nuts and chop and add to mixture.
  • Shape dough into 3 rolls about 6 inches long. Place the rolls about 3 inches apart on cookie sheet: flatten each to form ¾ inch thick rectangle.
  • Bake 20-25 minutes or until light golden brown and centers are firm to the touch.
  • Let cool about 5 minutes.
  • With serrated knife, cut each rectangle to ½ inch slices: place, cut side up, on cookie sheet.
  • Bake 6 to 8 minutes or until top surface is slightly dry. Turn cookies over: bake 6 to 8 minutes longer.
  • Melt chocolate in saucepan on low heat, stirring until smooth. Remove from heat: dip bottom side of biscotti in chocolate.
  • Store the biscotti in tightly covered container.

Yield: 12.0 servings
Recipe Source

Exquisite Chocolate Cookies

Exquisite Chocolate Cookies

Ingredients

  • 8 ounces (240 grams) chopped semi-sweet chocolate; this amount will be melted
  • 5 ounces (150 grams) chopped semi-sweet chocolate
  • 1 teaspoon vanilla extract
  • 3/4 cup (150 grams) sugar
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup (86 grams) all-purpose flour
  • 4 tablespoons (56 grams) unsalted butter

Directions:

  • Preheat oven to 350 F (176 C).
  • Chop the chocolate.
  • Mix the sugar, the eggs and the vanilla extract in an electric mixer for about 5 minutes.
  • Melt 2/3 of the chocolate with the butter ( in a microwave oven).
  • Add the melted chocolate to the mixture in your electric mixer and let it do its job for 3 more minutes.
  • In a medium bowl, whisk together the flour, baking powder and salt and add it to the chocolate mixture in the mixer. Stir.
  • Gently stir in the rest of the chocolate chunks.
  • Drop heaping tablespoons of the dough 2 fingers apart onto a baking sheet.
  • Bake for 15 to 20 minutes.
  • Enjoy!

Yield: 12 Cookies.

Carrot Cake With Cream Cheese Frosting

Ingredients 2 cups Flour2 cups Sugar2 teaspoons Baking soda2 teaspoons Baking powder1 teaspoon Salt2 teaspoons Cinammon4 Eggs1 1/2 cups Applesauce4 cups … [Read more]

Breaded veal with prosciutto and peppers

Ingredients 2 eggs, beaten¼ cup milk¼ cup meat broth from 1 cube¾ cup home made bread crumbs½ tsp ground black pepper1 tsp fresh parsley leaves, chopped4 … [Read more]

Radical Rainbow Cake Roll

Ingredients 1 teaspoon baking soda2/3 cup cake flour1/4 teaspoon salt5 egg yolks 2/3 cup granulated sugar (divided into two 1/3 cup portions)1 teaspoon … [Read more]

How to make corn maque choux

This traditional south Louisiana side dish features fresh-cut corn slow-simmered with onions, bell peppers and rich cream seasoned with cayenne pepper sauce. Chef Gail Cunningham shows you how to make this delicious twist on an American classic … [Read more]

Oreo Peanut Butter Brownies

Ingredients 1 box brownie mix, 8x8 inch size24 Oreo Cookies1/2 cup creamy peanut butter Directions: Preheat … [Read more]

Lemon Raspberry Bars

Ingredients CRUST:5 ounces Earth Balance Soy Free Spread, room temperature1/4 cup plus 1 tablespoon caster sugar (very fine sugar)1/2 teaspoon vanilla paste1 … [Read more]

Cranberry Pistachio Chocolate Bark

Ingredients 1 cup white chocolate candy melts1 cup dark chocolate candy melts½ cup pistachios½ cup dried cranberrieswax paper … [Read more]

Chicken and Mushroom Pasta

Ingredients 6 Chicken Breast Halves, skinned & boned2 tablespoons FlourSaltPepper1 tablespoon Olive Oil1 pound Mushrooms, cut large ones in half1/4 cup … [Read more]

Cranberry-Orange Biscotti (Adapted From Pillsbury Annual Recipes 2009)

Ingredients 1/2 cup sugar1/2 cup brown sugar1/4 cup sweet butter2 teaspoons grated orange zest3 eggs3 cups all-purpose sifted flour3 teaspoons baking … [Read more]

Exquisite Chocolate Cookies

Ingredients 8 ounces (240 grams) chopped semi-sweet chocolate; this amount will be melted5 ounces (150 grams) chopped semi-sweet chocolate1 teaspoon vanilla … [Read more]