Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.

 

Chocolate Icebox Cake

Chocolate-Icebox-Cake

Ingredients

2 cups cold heavy cream

12 ounces Italian mascarpone cheese

½ cup sugar

2 tbsp unsweetened cocoa powder

1 tsp vanilla extract

3 (8 ounce) packages chocolate chip cookies

Shaved semisweet chocolate for garnish

Directions

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in an 8-inch spring form pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

Coconut Cake Delicious

Coconut-Cake

Ingredients

1 1⁄2 cups unsalted butter, softened

2 cups sugar

3 large eggs

3 1⁄2 cups cake flour, such as Swans Down

1 teaspoon baking powder

1 teaspoon baking soda

1⁄2 teaspoon kosher salt

3⁄4 cup coconut milk

1⁄2 cup whole buttermilk

1 1⁄2 teaspoons vanilla extract

3⁄4 cup cream of coconut, such as Coco Lopez

Coconut Whipped Cream (recipe follows)

1 cup sweetened flaked coconut, toasted

Directions

Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in thirds, alternating with coconut milk and buttermilk, beginning and ending with flour mixture. Add vanilla, beating to combine. Divide batter evenly among prepared pans.

Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.

Using a wooden pick, poke holes in tops of layers; brush each layer with 1⁄4 cup cream of coconut.

Spread Coconut Whipped Cream in between layers and on top and sides of cake. Press toasted coconut onto sides of cake as desired. Store, covered, in refrigerator up to 3 days.

Coconut Whipped Cream

Ingredients

3 cups heavy whipping cream

3⁄4 cup cream of coconut, such as Coco Lopez

Directions

In a medium bowl, beat cream at medium speed with an electric mixer until stiff peaks form. Add cream of coconut; beat until combined.

ORANGE DREAMSICLE CAKE

Orange Dreamsicle Cake

Ingredients

1 Package  Yellow Cake Mix

2 small boxes Orange JELL-O

1 Package  Vanilla Instant Pudding

1 Cup 2% Milk

2 Teaspoon  Vanilla

1 Tub Cool Whip

Directions

Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture. These instructions will make a single layered amazing cake that is delicious!

PLEASE NOTE: To get the layered look as in this particular picture – make your cakes in well greased and floured pans – follow baking instructions. I then tip then out onto cooling rack and invert back onto a cookie sheet. Proceed to poke holes and do the jello thing and refrigerate (or put out on the cold enclosed back porch as we do). It is a little tricky to get the layers – but I love our pan lifters to help with this process. (most people use these to take pizza off their grills, but I use it a lot for cakes)! Enjoy! And remember – if your first time doesn’t come out looking quite so perfect — it will still taste amazing!!

Blackberry Pudding Cake

Blackberry Pudding Cake 

Ingredients:

1 tablespoon butter

eggs

1 cup granulated sugar, divided

1 tablespoon Cherry extract

1 teaspoon lemon zest (rind)

1 tablespoon freshly-squeezed lemon juice

1 1/4 cups all-purpose flour

1 1/2 cups milk

2 to 4 cups blackberries (fresh or frozen), divided

Powdered sugar (confectioner’s sugar), for dusting

Directions:

Preheat the oven to 375 degrees F. Butter an ovenproof dish, deep dish pie plate, or cast-iron pan (at least 1 1/2-inches deep).

Place eggs, 3/4 cup sugar, brandy, lemon zest, lemon juice, flour, and milk in a blender: puree till smooth.

In a mixing bowl, toss the blackberries with the remaining 1/4 cup sugar. Place three-quarters of the blackberries and their juices in the bottom of the baking dish. Pour the batter over the fruit; arrange the remaining berries on top.

Bake for 40 to 45 minutes or until the top is brown and a knife inserted into the middle of the dish comes out clean. Cake is done when the internal temperature registers approximately 160 degrees F. on your cooking thermometer.

Remove from the oven and cool for 5 minutes before serving (cake will sink slightly).

Sprinkle with powdered sugar over the top with a sieve.

Serve warm with a scoop of vanilla ice cream.

Grandma’s Chocolate Cake

Rich Chocolate Cake

 

Ingredients

3 c flour

1 1/2 c. sugar

2 t baking soda

1 t baking powder

1 t salt

6 T cocoa

3 eggs

1/2 c vegetable oil

2 T vinegar

2 t vanilla

2 c cold water

Directions

In a medium bowl, mix dry ingredients; add vegetable oil, eggs, vinegar, vanilla and water. Pour into greased 9 x 13 pan or 2 – 8″ greased cake pans and bake at 350 for 25 minutes.

Chocolate Buttercream Frosting

Ingredients

1 cup unsalted butter softened (but not melted!)

3½ cups confectioner’s sugar

½ cup cocoa powder

½ teaspoon table salt

2 teaspoons vanilla extract

4 tablespoons milk or heavy cream

Directions

Cream butter for a few minutes on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

The History of King Cakes

King Cake

Today in New Orleans, the King Cake is an oval-shaped braided cake similar to a coffee cake which has cinnamon within the braids and is decorated with icing and sugar the colors of gold (God’s power), green (faith in Christ), and purple (Justice of God) – and contains a tiny plastic baby symbolic of the Baby Jesus usually baked within but sometimes placed within the cake after it has been baked.

Religious tradition is bound to the King Cake. Thus, it is not surprising that the origin of the modern King Cake can be traced back to the Middle Ages, when popular devotion during Christmas not only centered on Jesus Christ, but, also included an interest in the “Three Wise Men,” or “kings,” who had followed a star leading them to pay homage to the Christ Child. The “Epiphany,” a Christian festival held on January 6th honors the “Three Wise Men” for having sought the worlds’ Savior. It is also referred to as “Twelfth Night” since it arrives 12 days after Christmas. As such, the English definition of the term “epiphany” is “a moment in which you suddenly see or understand something in a new or very clear way.” The “Three Wise Men” are considered “wise” because they sought the Savior!

Russian Tea Cakes

Russian Tea Cakes

Ingredients

1roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/2cup all-purpose flour

3/4cup finely chopped pecans

1/2teaspoon vanilla

1/2cup plus 1 tablespoon powdered sugar

Directions

Heat oven to 350ºF. In large bowl, break up cookie dough. Stir or knead in flour, pecans and vanilla until well blended.

Shape dough into 54 (1-inch) balls. Place 1 inch apart on ungreased cookie sheets.

Bake 10 to 14 minutes or until set but not brown. Remove from cookie sheets. Cool slightly on cooling rack.

Roll warm cookies in powdered sugar; cool on cooling rack. Roll in powdered sugar again.

Toast the pecans: Spread nuts on cookie sheet. Bake at 350°F 5 to 8 minutes, stirring occasionally, until light golden brown.