Tag Archives: cake

Cooking Tuesday special: Spiced Carrot Layer Cake

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Today it’s a special Cooking Tuesday because it’s my birthday, therefore I have a rather difficult recipe that will end with the most delicious cake in this galaxy!
Now, I am usually all for chocolate. . There is never enough chocolate. I could literarly eat 85% dark Heidi for the rest of my days.
But trust me on this one, this cake is absolutely delicious, unique and suprisingly light.

What you need:

FOR THE CAKE:
1 cup unsalted butter, plus more for pans
1¼ cups flour, plus more for pans
1¼ cups whole wheat flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. kosher salt
½ tsp. ground allspice
1 cup sweetened flaked coconut
½ cup finely ground almonds
3 cups finely grated carrots
1½ cups packed dark brown sugar
3 eggs, separated
½ cup plain yogurt
¼ cup orange juice
1 tbsp. orange zest
1 tsp. vanilla extract

FOR THE GLAZE AND ICING:
12 tbsp. unsalted butter
½ cup sugar
¼ cup buttermilk
1 tbsp. light corn syrup
¾ tsp. baking soda
1½ tsp. vanilla extract
½ cup mascarpone cheese
3 8-oz. packages cream cheese
2 tbsp. dark or spiced rum
1 tbsp. orange zest
1 1-lb. box confectioners’ sugar
2 cups finely chopped walnuts

What to do:

Make cake: Heat oven to 350°. Butter and flour three 9″ round baking pans; set aside. Heat butter in a saucepan over medium-high heat; cook until it browns. Chill until solid.

2. In a bowl, whisk together flours, baking powder and soda, cinnamon, ginger, salt, and allspice. Finely grind coconut and almonds in a food processor. Combine nut mixture, carrots, and flour mixture; mix.

3. In a bowl, beat together browned butter and brown sugar until fluffy, 1–2 minutes; beat in yolks one at a time. Add yogurt, juice, zest, and vanilla; beat. Add flour mixture; beat. Whisk egg whites to stiff peaks; fold into batter. Divide batter between pans; smooth tops with a spatula. Bake for 30–35 minutes. Let cool slightly.

4. Meanwhile, make glaze and icing: In a 4-qt. pan, combine 4 tbsp. butter, sugar, buttermilk, syrup, and baking soda; boil. Cook until dark, 3–4 minutes. Remove from heat; stir in ½ tsp. vanilla. Spread glaze over each warm cake. Remove cakes from pans; transfer, glazed side up, to racks. Let cool.

5. In a bowl, beat remaining butter, mascarpone, and cream cheese with a mixer until smooth. Add remaining vanilla, rum, zest, and sugar; beat. Chill. Spread 1¼ cups icing evenly over 2 cake layers; stack, top with remaining layer. Frost top and sides; press nuts onto sides. Chill before serving.

ENJOY IT!

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recipe taken from here

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Cooking Tuesday: Snickers Cheesecake

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I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ºF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

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Another normal evening

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This has been a most weird afternoon. With Christmas approaching and all that, my mom decided to invite all relatives. With all their small, hyperactive, screaming kids. And of course, I had to babysit. Hurray. Thanks to “Jungle Book” and “Pirates of the Caribbean” my work was much easier and I could finish The Hobbit in silence.
Occasionally I was interrupted, of course.
Firstly, I had to open the presents. A turquoise pullover, two sizes smaller ( people tend to forget that I actually do grow up while they don’t see me ) with something in its pockets ( please be money, please be money). A bracelet, which is surprisingly pretty. Then of course, some odd smelly candles which I will probably never use.
Then of course, answer all questions.

What grade are you in?
Do you have a boyfriend yet?
Oh, you play the piano? Sing us something.
How is high school?
Are you the first one in your class?

After everyone ate enough ( do you notice how relatives always seem to be getting fatter every time you see them?)
they started singing karaoke. And not any song. Andrea fucking Bocelli.
At least, the cherry pie was delicious.

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