Wednesday, January 18, 2012

Market inspired recipe: Glazed Carrot Cake

(this take's a while to make, but is well worth it in the end)

I am calling this a "market inspired" recipe because carrots are a wonderful veggie to eat during winter time when the sun is not shining so brightly and a person's energy can be low.  I was going to post a very healthy carrot recipe on here and then thought...we all need a little treat from time to time, so here is a treat courtesy of Rozlynn's Homemade Goodness:

Glazed Carrot Cake

2 cups flour
2 teaspoons baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
2 cups grated carrots (approximately 5 large carrots)
3 1/2 ounces flaked coconut
1 cup coarsely chopped walnuts or pecans

Start off by preheating the oven to 350 degrees. Then grease and flour a 9 x 13 inch pan. Set aside. 

Combine the first 4 ingredients, the flour, baking soda, cinnamon and salt. Sift these the ingredients together in a bowl and set aside. Then in a stand mixer (or with a hand mixer) beat the eggs, add in the vegetable oil, buttermilk, sugar, vanilla. Mix well. Then add the flour mixture to the wet mixture. Mix on Medium unit barely blended. Lastly add the pineapple, carrots, coconut and nuts. Mix on low for 1-2 minutes. Before I pour out the batter into the prepared pan I use a spatula to scrape the bottom of the bowl to make sure all the ingredients are blended fully. Pour the mixed batter into the prepared pan. Place in the oven for 50-55 minutes, checking it often to make sure that it does not over cook. I use a toothpick or butter knife and insert it until it comes out clean, that is how I know it is baked to perfection.

About 10-15 minutes before the cake is done baking, start working on the glaze for the cake.

Glaze

1/2 cup sugar
1/2 teaspoon baking soda
1/4 cup buttermilk
1/4 cup butter
1 teaspoon corn syrup
1/2 teaspoon vanilla extract

In a small sauce pan combine the sugar, buttermilk, butter and corn syrup. Cooking over low heat, stirring constantly bring to a boil. Then remove from the heat and add in the vanilla.

Once cake is done and remove from oven, pour the warm glaze over the hot cake. Let the glaze absorb and the cake cool completely.

Then to top it off, I decided to add a cream cheese frosting to make this cake even more delicious than it already was. I used my favorite cream cheese recipe which is below. 

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup butter, softened
16 ounces confectioners sugar, sifted
1 teaspoon vanilla extract

In a stand mixer combine cream cheese, butter, sugar. Mix at high speed for 5-6 minutes. The longer you mix frosting, the smoother the texture will be. Then lastly, add in the vanilla. Mix until completely blended.

Chill the frosting for about one hour and then spread onto a completely cooled carrot cake. And voila, you are done and ready to serve. So if you are a lover of carrot cake you have to try this recipe, it will be one of your new favorites...and that is a Rozlynn guarantee.



picture and recipe courtesy of: Rozlynn's Homemade Goodness


http://www.rozlynnshomemadegoodness.blogspot.com/

Thursday, January 12, 2012

Market inspired recipe: Escarole and White Bean Soup


Let's be honest, January is the pits.  It's cold, the snow looks pretty for 1, maybe 2 days tops before it gets that yucky-muddy color.  Then there's the flu, the cold and/or cough that just won't go away and worst of all the fun and excitement of the Holidays is pretty much over by January 2nd...So if you're having a gloomy January day cook up some of this delicious soup and it is guaranteed to make your day a little brighter.

The story behind this soup is, when I was sick years ago during the drab month of January my brother (who at the time was single and attending school at the U of U) came by our apartment after hearing I was sick and made me this soup.  What a guy!  The soup was amazing and we make this soup every year around this time.

Escarole and Bean Soup

Ingredients

  • 2 tablespoons olive oil
  • garlic cloves, chopped
  • 1 pound escarole, chopped
  • Salt
  • 4 cups low-salt chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (1-ounce) piece Parmesan
  • Freshly ground black pepper
  • 6 teaspoons extra-virgin olive oil
  • Serving suggestion: crusty bread

Directions

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.
Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oilover each. Serve with crusty bread.  

*DO NOT FORGET THE PARMESAN CHEESE!*  That is the best part! ;)

recipe & photo courtesy of:  Giada and The Food Network

Wednesday, January 4, 2012

Market Inspired recipe: Butternut Squash Puree


One of my favorite things to eat when it is chilly outside is a warm cup of soup.  While living in downtown Salt Lake City my husband and I often frequented a wonderful soup place called Big City Soups, it was there that I had Butternut Squash Puree for the first time.  It was love at first taste.  I had to find a good recipe and after much searching found the one below via the Food Network.  I hope you love it as much as I do. 


Butternut Squash Puree


Ingredients

  • 2 butternut squash (about 1 pound each)
  • 4 tablespoons softened butter, divided
  • Salt and pepper, to taste
  • 1 orange, zested
  • 3 tablespoons orange blossom honey
  • Pinch ground cinnamon

Directions

Halve the squash lengthwise and remove the seeds and strings. Rub the insides with 2 tablespoons softened butter; season with salt and pepper. 
Place on a roasting pan, skin side down. Bake in a preheated 350 degree oven for 30 to 40 minutes or until fork tender. Remove the squash from the oven, scoop out the flesh and place in a food processor. 
Add the orange zest, honey and remaining 2 tablespoons of butter. Puree until smooth. Add a pinch of salt and cinnamon, pulse a few times to incorporate.

recipe courtesy of: Food Network
picture courtesy of: My Baking Addiction