Carrot Cake with Whipped Cream Cream Cheese Frosting

April 14, 2020

Since its debut at a bridal shower my mother and I hosted last February (edit: now over 8 YEARS ago!) , I couldn’t wait to re-make this cake! Carrot cake is my favorite dessert. This one has a dense moist center-  full of crushed pineapple, chopped nuts, flaked coconut, and chewy raisins. But the frosting is what really sets it apart- real whipped cream and whipped cream cheese- not a speck of butter in site (in the entire cake actually). This is my all-time favorite frosting, on one of my favorite cakes. Enough said.

Carrot Cake with Whipped Cream Cream Cheese Frosting

INGREDIENTS

3 large eggs
3/4 cup buttermilk
3/4 cup canola oil
1 1/2 cups white sugar
2 tsp. pure vanilla extract
2 tsp. ground cinnamon
1/4 tsp. salt
2 cups all-purpose flour
2 tsp. baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts or pecans (I used 1/2 cup pecans)
1 8 oz. can crushed pineapple with juice
1 cup raisins (optional- I use 1/2 cup)

DIRECTIONS

1. Preheat oven to 350 F. Grease and flour a 9×13 inch pan. (Or 2 9-inch rounds.)

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

5. Using a large wooden spoon or spatula, add carrot mixture to batter and fold in well.

6. Pour into prepared 9×13 inch pan (or two 9-inch rounds), and bake in preheated oven for about 45 minutes (or about 25-30 minutes for two 9-inch rounds), or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving or to cool completely before frosting.

Whipped Cream Cream Cheese Frosting

INGREDIENTS

1 8 oz. package cream cheese, slightly softened
1 cup white sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl (keep cold) beat whipping cream until stiff peaks form. Set aside.

2. In a separate large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream. Keep in the refrigerator until ready to use.
Frosts one 9×13 inch cake.

(Both recipes adapted from All Recipes- Carrot Cake and Frosting)

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Cauliflower Cheese

April 11, 2020

I thought I’d share what I served with the Oven Rotisserie Chicken in case you still need ideas for Easter dinner. Cauliflower cheese is a British dish similar to cauliflower gratin, just a little less fancy. It’s the pasta-less veggie version of mac and cheese. You steam some cauliflower and make a cheese sauce, then combine the two and throw a few breadcrumbs on top (they’re optional- I like the crunch). The cauliflower bakes until golden and bubbling and after you (and your kids) lick the pan clean you’ll wonder why this is the first time you’ve made cauliflower cheese! (By the way broccoli would be just as yummy.)

Cauliflower Cheese

INGREDIENTS

1 large head cauliflower
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-2 tsp. mustard powder (I used 1 tsp.)
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
2 cups milk (whole or reduced fat)
1 1/4 cups + 2 Tbsp. sharp cheddar (or a combo of cheddar and Parmesan/Romano), grated (the stronger the cheddar the better, the original recipe recommends Irish or English cheddar)
panko breadcrumbs, for topping (optional)
extra butter for drizzling on top (optional)
chives or flat-leaf parsley, chopped for garnish (optional)

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Cut cauliflower into 1-2 inch florets. Steam for about 8 minutes until just tender.
  3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for about 1 minute. Add mustard powder, a pinch of cayenne, freshly ground black pepper, and stir to combine. Slowly pour in the milk while whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring frequently for a few minutes until it thickens (it will coat the back of a spoon). Stir in 1 1/4 cups of the cheese slowly, allowing it to melt before you add more. Adjust seasonings to taste.
  4. Spread the cauliflower into a 9×13 baking pan. Pour the sauce over the cauliflower and sprinkle with the remaining 2 Tbsp. cheese. Top with the breadcrumbs and a drizzle of butter, if using. Bake until until golden and bubbling, about 30-35 minutes.
  5. Sprinkle with herbs and serve.

Adapted from Smitten Kitchen

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Oven Rotisserie Chicken

April 10, 2020

Like my mama, I love a good roasted chicken. She’s always said it’s one of her favorite foods (along with Thanksgiving turkey) and now that I know how to make it right, I know why! I found this recipe a few years ago and fell in love at first bite. I buy rotisserie chickens regularly because they’re so convenient and my kids will devour the meat right off the bone. Now I can make a chicken just as tender, more flavorful, and without a lot more effort at home! It takes a little planning since the chicken roasts low and slow in the oven. But the prep is minimal and the result is worth it. We’ve also used this recipe to smoke a whole chicken on our Traeger Grill (a new purchase that we’re just getting the hang of) and it was also fantastic. 

Oven Rotisserie Chicken

INGREDIENTS

1 (3-5 lb.) whole chicken
5 cloves garlic, smashed
1/2 lemon, quartered
2 1/2 tsp. smoked paprika
2 tsp. kosher salt
2 tsp. light brown sugar
1 1/2 tsp. chili powder
1 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp. cumin
3 Tbsp. olive oil
kitchen twine

DIRECTIONS

  1. Preheat the oven to 300 degrees F.
  2. Remove the giblets from the cavity of your chicken and dry it well with paper towels. Stuff the cavity with garlic and lemon quarters.
  3. 3. In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
  4. Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the olive oil and teaspoon of the spice mixture. Rub the remaining 2 tablespoons olive on the chicken’s skin, and season the bird all over with the remaining spice mixture. When you’re finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven poof skillet or roasting pan (your choice!).
  5. Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of your bird), basting at the 1 1/2- and 2 1/2 hour marks (no need for a baster- just spoon any juices in the pan over the bird) or until the meat is very tender and the skin is dark brown. (Don’t panic if the skin has blackened in some spots. That’s a good thing.)
  6. Let the chicken rest for 10 minutes before carving and serving.

Adapted from Half Baked Harvest

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Egg in a Hole Grilled Cheese

April 7, 2020

Breakfast for lunch or dinner happens often around here. Eggs make a great meal any time of day and there are so many ways to eat them! This recipe puts a fun twist on egg in a hole by making it into grilled cheese. We added thinly sliced ham, sharp Cheddar, and for those who are fans, some mustard. Grill until the bread is crisp and the cheese is oozing out. (You can leave the egg yolk runny- we like ours just set.) Slice in half and devour. Then repeat.

Egg in a Hole Grilled Cheese

INGREDIENTS

crusty white or wheat bread, sliced (French or sourdough loaves are really good here)
butter
cheese (sharp cheddar, Colby/Pepper Jack, or Swiss, etc.), grated or thinly sliced 
egg
thinly sliced ham or cooked bacon or Canadian bacon
mustard or honey mustard (optional)

DIRECTIONS

  1. Cut a hole from the center of one slice of the bread. Melt a bit of butter in a medium nonstick skillet over medium-low heat. When it foams, place the cut slice of bread and the round in skillet and toast lightly, about 1 minute.

  2. Crack an egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes.

  3. Flip the egg bread, sprinkle cheese on bread and top with ham. Spread mustard (if using) on second piece of bread and close sandwich. Cook until well browned and bottom part of cheese begins to melt, about 1 minute more. Flip whole sandwich and cook until all cheese is melted, about 2 to 3 minutes more. Serve warm.

Adapted from Food Network

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Sushi Rice Bowls

April 4, 2020

My kids LOVE sushi. At first we were proud of their adventurous taste buds but soon realized how expensive their sushi habit was going to be. We can’t go to a Japanese restaurant and trick them into eating teriyaki while we feast on maki anymore. They want the good stuff and they can eat A LOT of it. Luckily, they’re pretty easy to please with California or shrimp rolls. I’ve yet to try making my own sushi rolls at home, but these bowls are a simpler solution that satisfy us all!

Since we don’t feed them raw fish and we all love salmon, we make salmon sushi bowls. You could substitute shrimp or crab meat or make yours a veggie bowl. So many options! There are a few different things to prep but much (or all) of it can be done ahead of time and each step is pretty simple. The two things that make these sushi bowls extra special: roasted nori (for that essential umami flavor) and spicy mayo! My kids can handle a little kick and they can’t get enough of that stuff.

Sushi Rice Bowls

INGREDIENTS

Salmon:
~1 lb. salmon
drizzle of olive oil
salt and freshly ground black pepper
1/2 lemon, sliced (optional)

Sushi Rice:
1 1/2 cups sushi rice, cooked according to package directions
3 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 tsp. salt

Spicy Mayo:
1/4 cup mayonnaise
2 tsp. sambal oelek (or sriracha)*
1 tsp. unseasoned rice vinegar
1 tsp. lemon juice

Sweet Soy Sauce:
3 tbsp. soy sauce (I use low-sodium)
1 1/2 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
1 tsp. honey

green onion, sliced
carrot, grated or sliced
cucumber, peeled and sliced
avocado, pitted and sliced
nori roasted seaweed snack, crumbled
toasted sesame seeds, for sprinkling

DIRECTIONS

  1. Preheat oven to 400 F. Line a baking sheet with aluminum foil and coat with cooking spray. Place the salmon on the sheet and drizzle with olive oil, season with salt and pepper, and top with lemon slices (if using). Bake in preheated oven for 12-15 minutes until the fish flakes easily with a fork. 
  2. Prepare the sushi rice according to package directions. In a small microwave-safe bowl, combine the rice vinegar, sugar, and salt. Microwave for 20-30 seconds and stir until the sugar/salt dissolves. Once the rice has finished cooking, remove the rice from the heat and stir in the vinegar mixture until the rice is evenly coated. 
  3. To make the spicy mayo, combine the mayo, sambal oelek, rice vinegar, and lemon juice in a small bowl. Adjust heat to taste.
  4. To make the sweet soy sauce, in a small bowl whisk to combine the soy sauce, rice vinegar, sesame oil, and honey. (You can heat it a bit in the microwave if you’re having trouble getting the honey to combine.) 
  5. While the salmon and rice finish cooking, prep the remaining ingredients so they are ready to go into your bowls. 
  6. Place prepared rice in individual serving bowls, top with salmon, onion, carrot, cucumber, avocado, nori, and toasted sesame seeds, Drizzle with spicy mayo and sweet soy sauce and serve.

*The amount of chili paste/sriracha can be adjusted to taste. This is mildly spicy so that my kids can handle it!

Inspired by Budget Bytes

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