Moist Delicious Carrot Cake

So it is no secret that I have a love for garlic and a love for food in general. Another fact that anyone who even kind of knows me is aware of is my fixation with sweets/desserts. I do not discriminate against any sweets; I love candy, cookies, brownies, pie, cake, and anything chocolate. However, if I had to choose between candy or homemade baked goods, I would go with baked goods all day long. I would even say that, while I enjoy cooking, I really love baking. There is just something comforting about baking something sweet and decadent from scratch.

One of my favorite kinds of desserts is warm cake with melty frosting on top. While I have nothing against a good ole boxed Betty Crocker yellow cake with a can of hydrogenated vegetable oil frosting slathered on top, it cannot compare with a homemade cake finished off with homemade frosting. I have a nearly  perfect recipe for homemade chocolate cake and chocolate frosting and an equally delicious recipe for a classic Southern red velvet with cream cheese frosting. However, back in November I started craving a different kind of cake.

Like any twenty-something-year-old girl, as soon as soon as the calendar hits October 1st I am ready to pull out my boots, chunky sweaters, and eat spiced everything. Pumpkin spiced lattes, pumpkin pie, Autumn spice coffee creamer, etc. We all know the list could go on and on. I am no different when it comes to craving that warm Autumny flavor. So it only makes sense that back in November I started to crave carrot cake. Not just any carrot cake though. I couldn't stop dreaming about the perfect homemade, moist, too dense for a paper plate, carrot cake topped with nothing short of the perfectly tart and sweet cream cheese frosting that can't help but seep down into the cake making it even more ridiculously moist than it already was. The only question was, "does such a recipe exist?" and "If yes, where can I find it?" So, I did what any one in search of anything at all does: internet. You know what I typed in the google search bar? "Moist delicious carrot cake" of course. And oh, did google deliver.

I found the most delicious carrot cake recipe, ever. Hands down. No competition. I found the recipe on foodnetwork.com of course from the one and only Barefoot Contessa. The Barefoot Contessa's recipe is a mixture of cinnamon, carrots, raisins, and the reason, I think, for all of the moist deliciousness: pineapple. Don't knock it til you try it. Trust me. This cake, paired with my cream cheese frosting, is no doubt my favorite Winter time cake. Here is my recipe for Moist Delicious Carrot Cake adapted from The Barefoot Contessa's Carrot and Pineapple Cake.

Moist Delicious Carrot Cake 
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1/2 cup raisins(optional)
1 pound grated carrots
1/2 cup canned diced pineapple
1/2 cup finely chopped walnuts or pecans (Optional. For garnish)

Before I get into the method, I need to tell you the cardinal rule for making the perfect carrot cake: Round cake pans. A carrot cake made in one layer in a regular cake pan is just sad. A carrot cake is just supposed to be 2 round layers. The extra frosting in the middle of the layers just adds to the messy, gooey, moistness that is part of the carrot cake experience. I know that making layered cakes may seem like a hassle, it really is not as difficult as you may think. So, if you don't have round cake pans (I didn't before I made this cake) go out to the dollar tree and buy two round cake pans for 2 bucks.

Method:
First pre-heat your oven to 350 degrees.

Spray both of your cake pans very well with cooking spray. Then you must flour your cake pans. Learned this trick from my dad and I have not had a cake crumble trying to get it out of the pan since I put the spray/flour method into use. Even if you spray the crap out of those pans, the cake will still stick. You have to do both. Just sprinkle flour into both pans and spread it around by beating the sides of the pan on your hands until the bottom and sides of the pan is completely white.

before you do anything, put the raisins into a bowl with a cup of really hot water to plump. This just makes the expand a little and get soft.

Now beat together the sugar, oil, vanilla, and eggs until mixed thoroughly. In a separate bowl, sift together the flour, cinnamon, baking soda, and salt. It is really important to sift the dry ingredients, especially the baking soda, so that you don't take a bite of cake with a big clump of baking soda in it.

Now add the dry ingredients to the wet. Drain the raisins and toss them with 1 TBLS flour and add them to the mixture. Then add the carrots and pineapple.

Equally divide the batter between the two pans and bake for 50 or so minutes or until they look like this and a toothpick comes out clean.

Once the cakes are done, you have to let them cool completely. If you try and get them out of those pans while they are still hot, you are going to be very, very sad. Trust me. While they are cooling, you can stay busy by making the cream cheese frosting.

Cream Cheese Frosting1 package cream cheese, room temperature (You've gotta use the full fat kind. The other doesn't mix right. Plus, let's face it, this isn't a low cal recipe to begin with)
1 stick unsalted butter, room temperature
1tsp vanilla extract
About 2 cups powdered sugar (I actually do not know if that is the amount I use. I have never had a recipe for cream cheese frosting. Start with one cup and keep adding until it tastes right. That's what I do.

Method:
Cream the cream cheese, butter, and vanilla together. Then add the sugar and beat some more. Easy as pie...or cake.

Once the cake is completely cooled, it is time to get it out of the pan. This can be a little bit nerve wrecking, but don't panic. Take a knife and and slide it around each cake. Then take a plate or whatever you are going to serve the cake on and put it on top of the cake in the pan. Flip the whole thing over and the cake should come out perfectly. Now slather this layer down with half of that delicious cream cheese frosting. Then get the other cake and get ready for the trickier part. This time, I think that the best thing to do is try and flip the cake out of the pan into your other hand. Then carefully place that layer on top of the other. Then, obviously, frost this layer. After it's frosted, garnish with the pecans. And there you have it/

The good thing about Carrot Cake is that it doesn't have to be perfect. It is going to look messy. That's part of the beauty of Carrot Cake.

If baking just isn't your thing and you can't seem to make a good, moist, homemade cake, check out these secrets for baking perfect cakes and see if they help you. As I have said before, baking is a science. Don't lose hope.

Big thanks to Food Network, The Barefoot Contessa, and CookingLight.com

Stuffed Sweet Potatoes

My New Year's resolution was a little bit different this year. In the past, I have done vague things like "exercise more" or "eat healthier". This year, however, I decided to be a little bit more specific in hopes of being more successful. I decided to ban white carbs/starches. That may sound strange, but it is actually fairly simple. I stopped eating all bread, white potatoes, white rice, pasta, crackers, and excessive cheese. I also switched to almond milk as opposed to my usual choice of skim. My favorite almond milk is Silk UNSWEETENED Vanilla. It may take a little getting used to, but I think that it is delicious and with a fraction of the calories of regular milk, I'm willing to adjust my taste buds.

Contrary to that little food rant, this post is not about diets or almond milk. This post is actually about a delicious substitute for one of my favorite starches: potatoes. Because regular potatoes do not fit in white my "no white carbs" rule, I had to switch to sweet potatoes. Let me just say, though, that this was not a difficult substitution. I love sweet potatoes. And guess what? They are so so so much better for you than the regular spud. Sweet potatoes have more vitamins, fewer calories, and more fiber than regular potatoes. Don't believe me? Just see for yourself here and here. 

Now, what is this delicious sweet potato recipe that has me so fired up? I'm glad you asked. I am about to introduce you to one of the most delicious southwestern with a sweet kick, cheesy, filling and satisfying meals ever. What is it? Three words: Stuffed. Sweet. Potato. With greek yogurt "sour cream" on top. How could something with the word stuffed in the title not be delicious? Go ahead, try and think of something that is stuffed that is not delicious...Stuffed Peppers, Stuffed Shells, Stuffed Mushrooms, Stuffed Pork Loin. Yeah, that's what I thought. P.S. If you were intrigued by the sounds of Stuffed Shells, here's my recipe! You're welcome.

I got the idea for my stuffed sweet potatoes from Pinterest. With a little bit of tweaking (because tweaking is something I do best) I created a delicious stuffed potato that my roommates and I loved so much that I have made is 3 times already. Here is the original recipe from Ms. Gina Holmolka over at SkinnyTaste.com -----> Loaded Baked Sweet Potatoes

And here is my version of her recipe. It is pretty much the same. I just made a few tweaks and changed the servings to 3 for me and my roomies. Enjoy!

Stuffed Sweet Potatoes

Ingredients:
3 large sweet potatoes
1/2 bell pepper, chopped (Any color. Green are usually cheapest ;)
1/2 onion, chopped (about 3/4 cup)
1 tsp olive oil
3/4 cup cooked corn
1 cup rinsed black beans
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
3/4 cup pepper jack cheese
1 avocado, diced

Greek Yogurt Topping:
3/4 cup plain Greek yogurt
1 tsp chili powder
1/2 tsp cumin
tiny shake of crushed red pepper powder

Method:
Put sweet potatoes in a 400 degree preheated oven to cook for about an hour. I suppose you could cook them in the microwave if that is what you prefer. I just happen to hate potatoes cooked in the microwave.  Before you start the other stuff, mix the yogurt with the seasonings and stick it in the fridge. This will give it time to mix well with all of the seasonings. Greek yogurt can be substituted for sour cream in any recipe. You won't be able to tell the difference. Now sauté onion and pepper in the oil. When they are almost tender, add the corn and black beans and cover with the seasonings. When your potatoes are cooked through and are soft to the touch, remove them from the oven. Let them cool a couple of minutes so that you can cut them without totally burning yourself (trust me. I've learned from experience) Then cut them open and first  put some of the cheese in each one. YOu will be tempted to wait and put the cheese on top but, trust me, this is the way to do it. Once they are stuffed, they will be over flowing and the cheese will just get lost. PUtting it in first allows its to get all melty inside of the potato. Now, fill the potatoes with the onion/pepper mixture. Pop them back in the oven for just a few minutes to be sure that that mixture is still hot. When they come out, plate them up and top them with the "sour cream" and avocado. Salsa is also delicious on top.

And there you have it. I'm telling you, this is delicious. I know that there are some skeptics out there saying "Ewww. Sweet potatoes are sweet and won't taste right with this mexican mixture!" Well, I'm here to tell you that you are so wrong. Give it a try and prove me right. The sweetness of the sweet potato with the spicy black bean mixture and sour cream just works together. And the avocado on top really sets it off. Also, it is SO filling! Sweet potatoes are huge anyway and when you fill them with all of this deliciousness, it is too much to eat in one setting. I usually eat half for dinner and then save the rest for lunch or for a night time snack. Enjoy!

Thanks to skinnytaste.com for the inspiration.

Imitation is the highest form of flattery...

The old saying states that "imitation is the highest form of flattery" and I must admit that I concur. I must also admit that this saying could not be more true in the food world. When something delicious appears on the table at a pot-luck lunch or a gathering of friends, the creator of the dish is not going to leave the get together without first being asked (sometimes multiple times) for the recipe for the dish. This clearly means that the dish was enjoyed and that the other guests would like to duplicate it in their owns kitchens. Occasionally you will run into someone who does not want to share their "secret family recipe", an excuse that usually means that the cook is afraid that 1.) If everyone finds out how easy the dish actually is to make, he/she will look like an amateur in the kitchen, or 2.) If other people learn and master their prized recipe, the original cook will not longer be the only person able to make whatever the coveted dish may be. Most people, however, are more than happy to share their recipes, regardless of how "secret" they may be. These people understand the concept behind imitation being the highest form of flattery. 

There is one situation, however, where leaving with a delicious recipe may not be so easy: restaurants. Restaurants obviously make money by creating delicious dishes that diners can only enjoy in the comfort of a pleather booth. That being said, restaurant recipes are top secret. Thankfully, there are people and websites like CopyKat Recipes that are devoted to creating dangerously similar recipes for virtually all of our favorite restaurant dishes. I have used this site for a couple of recipes and they have all turned out pretty much identical. Back when it was still chilly outside, I got a craving for Olive Garden soup, salad, and breadsticks. Being in college, however, I did not want to shell out $10.00 plus a tip to go eat at Olive Garden. And that's when it hit me; "I'll bring Olive Garden to my very own kitchen!" Okay, it wasn't quite that cheesy. However, I did decide to look and see if I could find a recipe for my favorite Olive Garden Soup, chicken and gnocchi, and guess what? I totally found it. Guess what else? It was scary close to the Olive Garden version. Actually, I think it was exactly the same. 

As I said before, CopyKat Recipes is an amazing site filled with hundreds thousands of restaurant recipes. So, naturally, that is where I turned when looking for the perfect chicken and gnocchi soup.  Here is the link to the original recipe from CopyKat. Below is my modified version.

Olive Garden Chicken and Gnocchi Soup

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra virgin coconut oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 14-ounces free range organic chicken broth
• Salt
• 1/2 teaspoon dried parsley flakes
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast 
• 1 16-ounce package ready-to-use gnocchi (Don't be scared. This is available at Aldi and Kroger and it is cheap cheap cheap.)

Method

Get out a big soup pot and melt your oil. Although I listed coconut oil because it is amazing and so good for you, feel free to use olive oil as well. Add the oil and butter and wait until butter is melted. Then add the onion, celery, carrots, and garlic--sauté until tender. 

Add the flower and whisk it together with the oil and vegetables and cook for about a minute. Be sure and cook it that long so that your soup won't have a floury taste. Now is a good time to cook your gnocchi. Just throw it in a pot of boiling water and cook it until they puff up and are all floating on the top--it doesn't take long. Now add your chicken broth to the soup; I listed organic free range broth because that is what I prefer to use; however, if you want to make your own broth using chicken base or you prefer the canned stuff, go for it. Then add the half and half and let it all simmer for about a minute. Now it is time to add all remaining ingredients, including the gnocchi. Now let it simmer on low for about 15 minutes or until it is the right thickness*.

*If it does not seem thick enough, just add about two tablespoons cornstarch to half a cup of water and add a little bit at a time. Be careful because just a little bit will thicken the soup up quick. 

There you have it. It's that easy. I don't have to tell you to serve it with salad and breadsticks, right?

Thanks to CopyKat Recipes for this awesome recipe and of course to Olive Garden for being so delicious. Also, if you are curious about gnocchi and what it even is, here's a little run down on the italian dumplings.

I'm on a Southern kick. Cornbread and Squash

Today, "the girls" (me, my mom, my sister, and my two nieces) went to Kentucky to get vegetables from the Amish.

The girls love taking field trips. We got lots of yummy things: Chocolate covered pretzels, fresh baked bread, tomatoes, peaches, squash, red potatoes, lavender, basil, sage, and thyme. We love fresh vegetables at our house and often our dinner is made up of all vegetables and no meat. Tonight, I made a couple of my favorite things--Squash casserole and cornbread. We also had fresh green beans and sliced tomatoes with salt and pepper. 

Squash casserole and cornbread are two very simple things to make. I grew up eating both and now consider them major "comfort food". It is always exciting for me to make something that my mom made during my childhood and realizing that it is really pretty simple and tastes just like hers. This squash casserole is so simple to make and is the best I've ever had. The cornbread is equally as simple using Martha White cornmeal mix and a few tweaks! 

Squash Casserole

4 yellow squash
3 zucchini squash (you can use all yellow squash if you don't have zucchini. The zucchini just adds a little color).
About a quarter block velveeta cheese
3 tablespoons butter
About 1/4 cup plus 2 T finely diced onions
Salt and pepper

Method
Wash squash and slice. Place in a pot and cover with water--add a couple dashes of salt. Bring water to a boil and boil about 20 minutes or until squash is soft.

Once squash is fully cooked and soft, drain water. Put squash, butter, and cheese in a large mixing bowl. Add some salt and pepper (I don't have an exact amount. Just add some and then taste after mixing and adjust. Remember that the cheese is pretty salty on it's own)

Now mix squash with an electric hand mixer on high just until butter and cheesy are melted and there are no chunks of cheese anywhere. Taste it and make sure it has enough salt and cheese; If not, add a little more. Now pour into a greased baking dish. You can use whatever size you want, but a 9x13 pan will make the squash cook faster. Tonight, because I was also baking cornbread, I had the oven at 450. The squash is already "cooked", you are just wanting to brown it, so a high temperature is fine. Bake  it until it is bubbly and slightly browned on top. Easy peasy! I forgot to take a picture of the final product, but I did take a picture of my whole plate.

That cornbread looks pretty good, huh? It's easy to make too!

Southern Cornbread

1 large egg

1 1/3 cups milk or 1 1/2 cups buttermilk (I highly recommend buttermilk if you have it. It makes the bread so much fluffier and moist. I didn't have buttermilk this time, so I used regular milk. Still good)

1/4 canola oil

2 cups Martha White self rising corn meal mix

*About half a cup white sugar--The Martha White recipe does not call for sugar, but I like a little sweetness in my cornbread.

Method

Making real cornbread in anything besides a cast iron skillet just will not do. If you don't have one, you need to get one. It will last forever if you take good care of it.

Coat cast iron skillet with canola oil and place in 450 degree oven. While the skillet is heating, mix the lightly beaten egg, oil, and milk together. Then add cornmeal. Mix and add more milk if mixture is too thick. Then add the sugar if you're into slightly sweet cornbread. 

Now take the skillet out of the oven and pour in the batter. The reason you let the oil sit in the skillet in the oven before your add the batter is that the oil gets hot so that when you add the batter, it cooks the edge quickly and gives it that trademark brown crispiness. 

Now throw it in the oven and bake it about 25 minutes or until browned. When it is done and has had a few minutes to cool some, you can try to flip the skillet and get it out of there. However, this is sometimes tricky and results in a broken, crumbly cornbread. Cutting it while it is still in the skillet works just as well. Cut it like a pie and put lots of butter on each piece. Voila! 

Perfect. The only thing that would make it better is serving it with sweet tea and lots of lemon. I love summer!

Homemade Banana Pudding

As I have said many times before, I have a major sweet tooth. I do not discriminate against any desserts but, growing up in the south, banana pudding happens to be one of my favorites. Homemade banana pudding is the dessert of the south. There are two rules to making the perfect southern homemade banana pudding. The first rule is never never never use instant pudding. Homemade vanilla pudding is not that difficult to make and it makes a huge difference in the final product. It hurts my heart to see banana pudding made with instant boxed pudding and then called "homemade". No no no. Follow this recipe and you can go to bed knowing your homemade banana pudding truly is homemade and perfect.

Homemade Banana Pudding

1 cup sugar
4 egg yolks, beaten
1/3 cup cornstarch
5 tablespoons butter
Pinch salt
2 teaspoons vanilla
5 cups whole milk
Box of vanilla wafers
4 banana, thinly sliced (or more depending on how much you like bananas)

The second trick to making the best homemade banana pudding is the vanilla wafers you buy. You have to buy the name brand. I am all for buying off brand for most things, but some off brand things are just not as good (coke, ritz crackers, cheerios) and this is one of them. Pay the extra dollar for the good ones.

Method:
In the top of a double boiler, combine the sugar, cornstarch, and salt. Add the milk and whisk until it is smooth. Cook over medium heat until milk is hot.

Add a cup of the hot milk mixture to the beaten eggs, whisking to avoid scrambling. Then add the egg/milk mixture back into the milk in the double boiler, whisking as you pour. Stir consistently until the pudding begins to thicken. Once the mixture has boiled and is thick enough to coat the back of a wooden spoon, remove from heat. Add butter and vanilla and stir until melted. The stick the pot in an ice bath and continue whisking until the pudding has thickened and cooled some.


In the bottom of a 2 quart serving bowl, put a thick layer of vanilla wafers. Then follow with a layer of thinly sliced bananas.

After that, cover the layer of cookies and bananas with a good amount of pudding. Then do another layer of cookies and bananas, and top it off with the remaining pudding. If you have any more cookies left, put them on top. If not, its okay. You're going to end of topping it with meringue or whipped cream anyway. Cover with plastic wrap and let it chill in the fridge for at least 2 hours. The longer you let it chill and set, the better. If you have the time, over night is best because it will definitely be set and the cookies will be soft.

Top with whipped cream at serving time! Yummm!

Salmon, Sweet tea, and P.S. I Love You

I'm writing this post a little bit different than usual. Usually, I wait until dinner has been made, eaten, and cleaned up before I post about it. Tonight, however, I am writing as I wait for dinner to cook. Right now, the red potatoes are cooking away in the oven and the tea is brewing on the stove. And I am sitting here, on the couch, watching P.S. I Love You. I love this movie. So much, in fact, that when I saw that it was coming on at 5, I jumped up and started dinner. This way, I can watch the movie and cook dinner at the same time. Tonight for dinner, I am making Salmon Croquettes.

Supposedly, our taste buds change every 5 or 7 years. I definitely think that my taste buds have changed since I was a kid. Something my parents made from time to time as I grew up were Salmon Croquettes and, anytime momma would say that was what was for dinner, I would groan. Within the last couple years, though, they have become something I crave. They're almost as good as crab cakes...Okay, that was a lie. Crab cakes are way better than Salmon Croquettes but, I'm on a college budget, so Salmon Croquettes it is.

Salmon Croquettes
Ingredients:
1 14 oz can salmon (you could use 2 fresh fillets instead but, like I mentioned, college budget)
3 tablespoons chopped onion
1 tablespoon celery
1/2 cup bread crumbs, plus more for coating (I used half regular bread crumbs and half crushed up garlic croutons)
1 egg, lightly beaten
Dash worshteshire sauce
1/2 T parsley
Canola oil for frying

Method:
1. Mix together all ingredients in a bowl. I found that it was easier to dive right in and use my hands to do the mixing.
2. Then form the mixture into patties. You can make them as big or small as you like. You could make little ones if you wanted to serve them as appetizers. I made mine into 4 medium sized patties. Then coat the patties with bread crumbs.

Here's how they looked after being covered in bread crumbs.

3. Now heat up your skillet (I prefer cast iron) and add the oil (just enough to coat the bottom.) Once the oil is heated, throw the patties in (If it sizzles when you add them, you know the oil is hot enough.)

Cook them for about 5 minutes on medium, then flip them. They should look like this--

4. Cook 5 more minutes on the other side (you may need to add a little bit more oil) and then place them on a plate with a paper towel to soak up any extra oil.

And there you have it. I had a salad, new potatoes, and sweet tea with mine. A little lemon squeezed on top is good, too!

Where there is hot melty cheese involved, I am happy.

It's true. I love a few things in life, some most of which involves food. I love chocolate, bread, garlic, cheese, and pudding. My dinner tonight and the recipe I am about to share involves 3 of the 5. Not bad. I have been on an Italian kick for the past week or so. I had homemade personal pan pizza twice, baked spaghetti once, and pizza at a restaurant once. All in one week. Like I said--hot cheese has a special place in my heart. Plus, where there is Italian food, there is bread. And garlic. And butter.

Anyway, tonight for dinner i made my mom's Stuffed Shells. They are pretty easy to make and will fool your roommate into thinking you are a world famous cook. Here's how you do it.

Stuffed Shells

Ingredients:
1/2 of a 16oz box jumbo pasta shells
2 cups large curd cottage cheese
6 oz mozzarella cheese, shredded (I used the bag of like 4 different kinds. Romano, mozzarella  parmesan, etc. and it was really good!)
1/4  cup grated parmesan cheese
1 egg, lightly beaten
1/2 pinch garlic powder (Naturally, I used much more than a pinch. What does "pinch" even mean, anyway?)
1/2 t dried oregano
1/2 t parsley
1/2 jar spaghetti sauce
Cheese for sprinkling on top
8 oz frozen spinach, optional (I always use spinach because I think it makes it even better.)

Method:
1. Cook shells completely and place in cold water. (Those shells take a while to cook cause they are so thick.)
2. Mix cottage cheese, mozzarella cheese, 1/2 cup of the parm, egg, and garlic in a bowl.
3. Rub dried herbs on your hands and mix cheese using your hands. Add the spinach if you choose to include it.
4. Spread 1/3 of the sauce in the bottom of the pan (I used an 8x8 square pan)
5. Drain shells and stuff with cheese mixture. Place open side up in pan, close together.
6. Pour remaining sauce over the shells and sprinkle with cheese.
7. Bake at 350 for 25-35 minutes and let stand 10 minutes before serving (I probably waited a whole 2 minutes. YOLO.)

Perfect. Or, should I say, perfetto!

Of course, you can't have sauce and cheese without bread. I got this garlic and herb topped bread at Wally World and was pretty impressed.

We also had salad with it of course. Complete with Olive Garden dressing. Yum.