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Carrot Cake

I decided tonight to try Alton Brown’s Carrot Cake recipe again. I tried it once before but I turned it into cupcakes. When I took the cupcakes out of the oven, they were entirely too greasy. I didn’t like the oily taste they had. So this time, I thought I would use applesauce instead. I have used applesauce a bunch of times as a replacement for oil to make boxed cake mixes a bit less fattening and it works out perfectly. This time however, it did not work out at all. The cake came out completely dense (more dense than a bread) and it was basically inedible. The frosting was fantastically delicious as usual but I think I am going to call this recipe a failure. I might try it again when I have a food processor but honestly, I don’t think that will make a difference. The only things I didn’t do exactly as the recipe said were replacing the oil and using my stand mixer instead of the food processor. When I made the cream cheese frosting, I whipped a bit of air into it so that I would have a bit more.

Carrot Cake
Recipe courtesy Alton Brown, 2005

Ingredients
* Unsalted butter, for the pan
* 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
* 12 ounces grated carrots, medium grate, approximately 6 medium
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon freshly ground nutmeg
* 1/2 teaspoon salt
* 10 ounces sugar, approximately 1 1/3 cups
* 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
* 3 large eggs
* 6 ounces plain yogurt
* 6 ounces vegetable oil (I substituted 6oz. of applesauce)
* Cream Cheese Frosting, recipe follows

Directions:
Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using. I made it as soon as I put the cake into the oven so it was in the fridge for most of the baking time plus the cooling time of the cakes.
Yield: approximately 2 cups

 
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Posted by on August 13, 2010 in The Bakery!

 

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Cheeseburger soup

We found a recipe for a cheeseburger soup in last month’s Better Homes and Gardens Magazine. We finally had the chance to make it so I am writing up the recipe for everyone that was interested the first time I mentioned it.

All-American Cheeseburger Soup
serves 6 (main dish servings)
477 calories, 27 grams of fat
1 lb. Ground Beef (we got 93/7 ground sirloin)
1 medium onion, chopped
1 stalk of celery, chopped
2 cloves of garlic, minced
2 tbsp all purpose flour
2 14oz cans of low sodium beef broth
2 medium potatoes, scrubbed and coarsely chopped
1 14.5oz can diced tomatoes, drained (I didn’t drain mine)
1 8oz package shredded cheddar/american cheese blend (we used colby/jack mix)
1 6oz can of tomato paste
1/4 cup of ketchup
2 tbsp dijon mustard
1 cup whole milk
Toasted buns or rolls
Cheeseburger toppings, such as pickles, onions, lettuce, mustard, and/or ketchup (optional)

Instructions
In a 4- quart dutch oven, cook beef, onion, celery, and garlic over medium heat until the meat is browned and the vegetables are tender; drain off fat. (If you use the ground sirloin, you probably wont have much fat to drain off) Sprinkle flour on beef mixture;cook and stir 2 minutes. Stir in broth and potatoes. Bring to boiling, stirring occasionally. Reduce heat, simmer for 10 minutes or until the potatoes are tender.

Stir in tomatoes, cheese, tomato paste, ketchup and mustard. Cook and stir until the cheese is melted and smooth and the soup just comes to gentle boiling. Stir in milk; heat through. Serve with toasted buns and cheeseburger toppings.

Pictures will be uploaded when we finish cooking!

Ok, so we made it and it was awesome. It is not much to look at but it was really tasty. We split the recipe in half because there were not that many people eating with us tonight. We added a bit to it to make it more flavorful as well. The pickles for a garnish are a must. Raw onions were really good as well as some crumpled bacon. We put some raw cabbage in for the “lettuce” feel. We added some Worchestershire sauce and more cheese to it as well as some cayenne for spice. It was really, really good after that! 😀

Step one: Meat and onion browning


Step two: Added potatoes.

Step three: Cheese + Tomatoes

Step four: Eating!

This is an artichoke dip that my mother in law made for the super bowl tomorrow…

I made a superbowl checkerboard cake. I’ll have more pics of the checkerboard pattern on the inside tomorrow but for now…

 
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Posted by on January 31, 2009 in General Food, Meals!

 

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Bees!

We made a beehive cake for my father in law’s birthday tomorrow and it came out adorable. We got the pan for the cake at Williams Sonoma. I got the buttercream recipe and the poured fondant glaze recipes from my cupcakes book. If anyone is interested in the recipes I can post them but for now, I wanted to get the pics up here. The bees are made of white chocolate, tinted yellow. their wings are just sugar taken to the Hard Crack stage and then spread on some parchment.

Bees:




Homemade Buttercream:

Candy wings:



Poured Fondant Glaze (Honey flavored)

Yellow Beehive Cake (Betty Crocker Moist Deluxe mix):


Completed:




Enjoy!

 
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Posted by on January 17, 2009 in The Bakery!

 

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