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Come Party With Me: Anniversary - Dessert

partysugar — Wed, 12 Aug 2009 09:00:14 -0700

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and read more.

Classic Carrot Cake With Fluffy Cream Cheese Frosting
From Food & Wine

Ingredients

For cake:
1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
For frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar

Directions

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

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Reader Recipe: Carrot Cake Easter Basket

YumSugar — Wed, 26 Mar 2008 03:01:31 -0700

It's a few days late for Easter, but I just had to share this cake. I was looking through TeamSugar and came across Bettyesque's Carrot Cake Easter Basket. I loved how she provided the recipe and gave us step-by-step directions on how to make the cake on our own. It's so simple, but looks absolutely divine. I wish I had one of these on my Easter table!

If you want to try and make it yourself - or if you just want to see her process - then get the recipe, just read more.

Submitted by TeamSugar member Bettyesque

Well I was working on this all morning ... here is the recipe for the cake. Now the basket was entirely different task. I used crushed pecans for the basket, use a teaspoon and just drizzle and shape a basket. I then mixed food coloring in the icing for the grass and eggs. I left the icing mixtures out for a bit so they would stiffen some. I applied the green icing with a knife making upward strokes to appear as grass. I used a teaspoon to scoop the other colors and then lightly placed on the cake reshaping if necessary. I used gels and non perils to decorate the eggs....Its really not that difficult and adds a nice touch to a carrot cake for Easter.

Hope you enjoy this post!

Cake Recipe

INGREDIENTS

* 4 eggs - I use 5 more fluffy
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two 8in pans
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frost with Cream Cheese Frosting Or ... Make your Own

# 1/2 cup butter, softened
# 8 ounces cream cheese, softened
# 4 cups confectioners' sugar
# 1 teaspoon vanilla extract
# 1 cup chopped pecans

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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Come Party With Me: 30th Birthday - Dessert

partysugar — Wed, 07 May 2008 10:00:39 -0700

Every year for her birthday, DearSugar's best friend makes her the same carrot cake. Thirty will be no different, Dear is already looking forward to this moist, delicious cake! Her best friend makes it with raisins and a thick layer of cream cheese frosting.

To take a look at the recipe she will be using, read more.

Carrot Cake
From Fine Cooking magazine

Ingredients

For the cake:
Softened butter and flour for the pan
1 lb. carrots, peeled and cut into 1-inch pieces
10 oz. (2-1/4 cups) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground mace
1/4 tsp. ground cloves
3 oz. (3/4 cup) walnuts or pecans, coarsely chopped
1/2 cup raisins
4 large eggs, at room temperature
1-1/2 cups granulated sugar
1/2 cup packed dark-brown sugar
1 cup vegetable oil
1/4 cup walnut oil (preferably toasted walnut oil)
For the frosting:
8 oz. (1 cup) unsalted butter, cut into 1/2-inch pieces and completely softened at room temperature
1 lb. cream cheese, cut into pieces and completely softened at room temperature
4-1/4 oz. (1 cup) confectioners’ sugar, sifted
1 Tbsp. pure vanilla extract
1 oz. (1/2 cup) chopped walnuts or pecans for garnish (optional)

Directions

Position a rack in the bottom third of the oven and heat the oven to 350°F. Butter and flour a 9-x-13-inch heavy-duty metal cake pan.
In a food processor (use the steel blade), chop the carrots very finely to about the consistency of couscous. Transfer to a small bowl and rinse the food processor bowl (you’ll need it again).
In a large bowl, combine the flour, baking soda, salt, and spices. Whisk to blend thoroughly. Transfer 1/4 cup of this mixture to a small bowl and add the raisins and the 3 oz. nuts. Toss to combine.
In the food processor (again use the steel blade), mix the eggs and sugars until blended. With the machine running, slowly add the oils in a steady stream until combined. Scrape this mixture into the flour mixture.
Stir with a wooden spoon or rubber spatula to combine. Add the carrots and the raisin-nut mixture; stir to combine.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Let cool on a rack to room temperature before inverting the pan to remove the cake. Let cool completely before frosting.
Make the frosting: fit a stand mixer with the paddle attachment (a hand mixer works, too).
Beat the butter on medium speed until it’s quite light, fluffy, and resembles whipped cream, about 3 minutes. Add the cream cheese one piece at a time, beating well after each addition. When all the cream cheese is incorporated, reduce the speed to medium low, and gradually add the sugar and vanilla, stopping the mixer each time you add the sugar. Mix just enough to remove any lumps; scrape the bowl as needed. If the frosting seems a bit loose, refrigerate it for a few minutes until it seems spreadable.
Frost the cake: scrape about two-thirds of the frosting onto the center of the cake. With a narrow metal offset spatula, push the frosting from the center out to and just over the cake’s edges. Spread with as few strokes as possible to prevent crumbs from catching in the frosting. Cover the top of the cake first then use the remaining frosting along with what’s creeping over the edges of the cake to cover the sides. Once the cake is covered, drag the front tip of the spatula back and forth from end to end to create a textured surface on the top of the cake. If you like, sprinkle the nuts on top of the cake and press them into the sides.

Serves 12-15.

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A Perfect Fall Dessert: Carrot Cake Cookies

partysugar — Sat, 20 Oct 2007 04:30:45 -0700

The other day I was chatting with DearSugar about our most-liked desserts. She named carrot cake as one of her all-time favorites, and it got me thinking about making a deconstructed version of carrot cake. Then, I found the perfect recipe in the form of carrot cake cookies!

Carrots, oats, and brown sugar flavor these fragrant and delicious cookies. Filled with a sweet cream cheese frosting, these sandwich cookies are the ideal companion to a steaming cup of hot cocoa. You know you want to make these so get the recipe now and read more

Carrot-Cake Cookies
From Everyday Food magazine

For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Makes 18 sandwiches.

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Healthy Dessert: Carrot Zucchini Bread

FitSugar — Sat, 22 Aug 2009 03:00:00 -0700

Zucchinis are overflowing out of many people's gardens now so you can either find them free from a generous friend, or for a couple bucks at your local farmers market. Once you get your hands on this green summer squash, give this recipe a try.

Carrot Zucchini Bread
Grandma's recipe

Ingredients

1 1/2 cups whole wheat flour
2 tablespoons ground flaxseed (flax meal)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon baking powder
1 egg
1 cup Sucanat (or sugar)
1/4 cup brown sugar
1/2 cup oil
1 teaspoon vanilla
1 1/2 cups grated zucchini
1/2 cup grated carrots

Directions

Mix dry ingredients in a bowl and set aside.
In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
Stir in vegetables. Then mix in dry ingredients.
Pour into greased bread pan. Bake 45 to 55 minutes at 350° F until an inserted toothpick comes out clean.

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Fast & Easy Dinner: Salmon Croquettes with Rémoulade

partysugar — Fri, 09 May 2008 09:32:25 -0700

Who says you can't have a fancy dinner on a Friday night after work? This light, French style dish is elegant, simple, and quick to put together. A rémoulade is a classic sauce made with mayonnaise, mustard, and capers. The tangy sauce makes a wonderful companion to the pretty salmon cakes. Serve with chilled white wine for a luxurious start to the weekend. To look at the recipe - which is from our friends at Get more recipes at MyRecipes.com - read more.

Salmon Croquettes with Remoulade
From Cooking Light

Ingredients

Rémoulade:
1/3 cup plain fat-free yogurt
1 1/2 tablespoons low-fat mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
Dash of hot pepper sauce
Salmon croquettes:
1/3 cup plain fat-free yogurt
1 tablespoon whole-grain Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine crackers (about 15 crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans pink salmon, skinless, boneless, and drained (such as Bumble Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs (optional)

Get more recipes at MyRecipes.com

Directions

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes.
Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
Meanwhile, combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.
Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Serves 4 (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

Nutritional Information: CALORIES 273(30% from fat); FAT 9.1g (sat 3g,mono 2.6g,poly 1.6g); PROTEIN 24.6g; CHOLESTEROL 43mg; CALCIUM 91mg; SODIUM 743mg; FIBER 3.2g; IRON 1.1mg; CARBOHYDRATE 26.7g

Like the recipe above? Try out some of these other ones:

- Dinner Tonight Recipes in 45-Minutes or Less
- Quick and Easy Meal Ideas
- Eat Smart at CookingLight.com
- Get More Salmon Recipes

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Empty Kitchen, Full Flavor

YumSugar — Tue, 02 Jan 2007 15:42:57 -0800

The last time I was visiting my sister, I decided to thank her and her roommates for graciously hosting me, by making them a delicious home cooked meal. They live in a townhouse with an amazing, gorgeous kitchen, which much to my dismay, was "hardly ever used." As I opened and closed each cabinet, thinking about what I would make, I noticed a lack of kitchen tools. In the end I made salmon wrapped in bacon, mini baked potatoes with prosciutto bits and salad. I was awfully worried about the dessert, especially considering there were very few kitchen tools and only a few pots and pans. In the end I found the following recipe for carrot cupcakes with cream cheese frosting. No special tools are required, not even a mixer (luckily the girls had cupcake tins!) and the recipe is simple yet tasty. If I want to make a dessert but have no tools nearby I make this. For the recipe, read more

Carrot Cupcakes with Cream-Cheese Frosting
From Martha Stewart

For the Cupcakes:
1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
For the Icing:
8 ounces cream cheese (room temperature)
3/4 cup confectioners’ sugar
1/4 tablespoon vanilla extract

Preheat oven to 350°.

Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix.

Stir in carrots, walnuts, and coconut.

Oil a standard muffin tin or line with paper cups; distribute batter evenly.

Bake until toothpick inserted in centers comes out clean, 25 minutes.

Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract.

Whisk until smooth.

Let cool before frosting. Garnish with toasted shredded coconut.

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'Wich of the Week: Pecan Pumpkin Cakewich

YumSugar — Wed, 30 Sep 2009 14:00:10 -0700

In Autumn I welcome the arrival of all things pumpkin, whether it's pumpkin lattes at Starbucks, pumpkin chocolate cookies, or pumpkin pie at Thanksgiving. So why not pumpkin sandwiches? Inspired by carrot cake with cranberries folded in, this sweet sandwich would make a great dessert or an afternoon snack with cider. Just in time for Halloween, you can make your own pumpkin bread or use a mix from a store like Trader Joe's, which is where I found the apple-cranberry chutney. Get this comfy Fall recipe now.

Come Party With Me: Anniversary - Drinks

partysugar — Thu, 13 Aug 2009 12:50:40 -0700

There is one detail of my parents' 1976 wedding that I have always been fascinated by. No, it wasn't the fact that my mom's dress was too big or that my dad was upset when she smashed carrot cake into his face. It is the Champagne fountain that mesmerizes me. A neverending, flowing waterfall of bubbly, fizzy celebratory golden liquid - how wildly glamorous! While I considered renting a fountain for their upcoming anniversary party, I have decided instead to simply serve a Champagne cocktail. As much as I wanted to recreate the moment, the event is a casual barbecue, and a fountain of glistening Champagne just didn't seem to fit. The cocktail is a mixture of sparkling wine, strawberry liqueur, and lemon juice and was originally created in the '70s.

I'll also offer guests a selection of chilled beers, water, and white wine. To check out the recipe, read more.

Lemon Champagne
From Gourmet

Ingredients

1/2 cup sugar cubes
2 lemons, peeled and juiced
1 cup strawberry flavored brandy or fraises des bois liqueur
2 bottles chilled Champagne

Directions

Rub the sugar cubes against the lemon peels until the cubes are yellow.
In a blender or food processor fitted with the steel blade, blend the yellowed sugar with the lemon juice.
In a large pitcher set in ice, combine the mixture with the strawberry-flavored brandy or fraises des bois liqueur. Pour in the Champagne and divide the mixture among 8 Champagne glasses, chilled. Garnish each drink with a strawberry.

Makes 8 drinks.

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Kate Moss Penning Cookbook

YumSugar — Mon, 06 Apr 2009 11:30:49 -0700

Britain's leading ladies seem to have caught the culinary bug: First it was Gwyneth Paltrow, then Liz Hurley, and now it's Kate Moss.

According to the Mirror, the world fashion icon is working on a Jewish cookbook. Inspired by friend Stasha Palos, who recently authored a Jewish cookbook, the supermodel has "fallen in love with the idea of doing something similar, with a unique Moss twist." Sources say she's aiming to be the first supermodel ever to release a cookbook, and has been "trying her hand at everything from chicken noodle soup to salt beef and potato latkes, nondairy pareve carrot and honey cakes."

While I'd buy a book by Kate Moss on personal style, I think I may pass on her recipes. Still, it's comforting to know that a waif-ish supermodel has a love of food and the kitchen. How do you feel about Kate's move? Would you buy her cookbook?

Update: A rep for Moss tells People that, despite the rumors, the supermodel is definitely not writing a cookbook: “We do not know where it came from but it is definitely false.”

Source