Carrot Cake with Cream Cheese Icing!

This has become a hit with my family, my dad in particular says it's the best carrot cake he has ever had. So yeah Ok, of course your dad is going to say that but hey it's a pretty awesome cake. So try it & see the rave reviews you get.

 

 

Cake
1 1/2 cups  vegetable oil
2 cups  sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups  chopped pecans or walnuts ( nuts are optional, the one I made i didn't add any & it turned out great)

Cream Cheese Frosting
1/2 cup  butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2  tbsp vanilla ( I love my homemade vanilla extract, so I add more to help with consistency & take away some of the tang from the cream cheese)
2 1/2 to 3 1/2 cups confectioners' sugar
milk or cream to adjust consistency of frosting, if necessary ( again i use more vanilla & only a little milk to help with consistency)


Cake: Preheat the oven to 350°F. Lightly grease two 9" round layer pans, or one 9" x 13" pan.

Beat together the oil, sugar, salt, eggs, and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended. Pour into the prepared pan(s).

Bake the cake(s) for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. Allow the cake(s) to cool completely before frosting. (If you're using round layer pans, remove the layers from the pans after about 15 minutes, and place them on a rack to cool.

Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream if the frosting is too stiff to spread; add additional sugar if it's too thin.

Frost the sheet cake right in the pan. For the layers, frost the top of one layer, top with the second layer, and frost the top and sides of the cake. Yield: 1 cake, 16 to 24 servings.

Adapted from http://www.kingarthurflour.com/recipes/king-arthurs-carrot-cake-recipe

How did she do that, Birthday Treats!

Catherine's 7th Birthday Cake! How I made it, I used boxed cake mixes 1 chocolate, 1 vanilla. I made them according to the box, baking them in a 1/4 sheet pan laying down parchment paper & then spraying it with pam/cooking spray & pouring in cake mix & baking according to package. Made sure it cooled long enough. I made this icing http://laneysfoodblog.blogspot.com/2010/10/amazing-butter-cream-icing.html
This is my go too icing, it tastes amazing & works out great for decorating cakes. I put a layer on top of my first cake layer & then added my 2nd layer of cake. Did a crumb coat ( i spread a very thin layer of icing all over cake & then put in refrigerator for 2 hours or so.) This way when I go to put the final layer of icing on you don't get a bunch of cake crumbs all mixed up in your icing. I used a decorating tip for boarder, jimmies/sprinkles along the sides & then used another tip to write out Happy Birthday & added the tiara. I got the tiara on amazon.com.

Ryan's 3rd Birthday Cake, I made this the same way I did the above cake. I used a star tip for the icing & got this edible transfer ( that didn't have that gross taste that some of those things can have) http://www.etsy.com/shop/CustomEdibleToppers

These are not cakes but people seem to love chocolate covered pretzels, I used the melts from the craft store. & the cookies are this recipe http://laneysfoodblog.blogspot.com/2010/10/sugar-cookies-icing.html

 

Take a bag of pretzels snaps lay them out on a cookie sheet & take either Hershey hugs, kisses, or the chocolate disks & place them on top put them in the oven at 200*F & wait till they are just soft. Keep an eye on them you don't want them to totally melt. when you take them out you can put candies on top or sprinkles. put in fridge to harden. 

I made this popcorn for Catherine's birthday party, the kids & even adults raved about it. I used my hot air popper, lay ed the popcorn out on cookie trays lined with wax paper, melted purple white chocolate disks & drizzled over the popcorn & then sprinkled with sprinkles. again refrigerate.

Got alot of these ideas from pinterest but put my own spin on it. I made this butter cookies using my butter cookie recipe http://laneysfoodblog.blogspot.com/2011/12/butter-cookies.html. I bought sanding sugar in bulk I rolled the dough into balls & then rolled the balls in the sanding sugar & then baked them. As soon as they came out of the oven I stuck a Hershey hug in the center just lightly. make sure you let me harden before putting them into a container.

Slow cooker Chicken Parm!

4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs ( you can make your own if you want)
1/4 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp  salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese ( reduced fat is always a great option)
favorite jarred or homemade marinara sauce


Spread the 1 TBSP of olive oil into the bottom of your slow cooker
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the slow cooker
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
add more cheese when ready to serve if you want it to be extra cheesy.
 Serve over pasta

Recipe from http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan/

Creamy Italian Dressing!

I made this homemade salad dressing for Catherine's birthday dinner & everyone loved it. It kinda tastes like the dressing from olive garden.

Ingredients:

1 packet Good Seasonings Italian Dressing

(Ingredients needed to make dressing; Olive oil, water, vinegar * you can use apple cider, white, or my favorite balsamic)

1/4 tsp oregano

½ tsp.  salt

¼ tsp black pepper

½ tsp. sugar

1 garlic clove crushed into paste ( you can use 1/4 tsp of garlic powder, or Tastefully simples garlic garlic or the already minced garlic from the grocery store, add more then 1/4 tsp if you like more garlic like me :)

½ tbsp mayonnaise

 

¼ cup olive oil

2 tbs apple cider vinegar

1 ½ tbsp water

 

4 tbsp Parmesan cheese ( grated )

 

 

Directions:

 

Whisk all of these in a bowl, or use a immersion blender. Refridgerate for an hour or so, so that the flavors come together. & enjoy!

 

Mint Chocolate Chip Cupcakes! ( Creme de'menthe cupcakes)

These are awesome, I came up with the recipe after taking ideas from others. These came out so great & I got such rave reviews.

 Preheat oven to 350 degrees.

Grease & flour 2 - 10" round pans or makes 24 cupcakes so just use cupcake liners in a muffin tin.

1 box Duncan Hines Devils Food Cake Mix
1 pkg. instant chocolate or vanilla pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. Andes creme de menthe baking chips (this is what the bag looks like... http://www.amazon.com/Andes-Cr%C3%A8me-Menthe-Baking-10-Ounce/dp/B000V8ZFTM/ref=sr_1_11?ie=UTF8&qid=1331238613&sr=8-11

Mix all ingredients (except sour cream & mint pieces)
Then fold in sour cream & pieces.
MIX WELL.

Bake 40 min or until toothpick inserted in center comes out clean, cool.


Creme De'Menth Icing!


Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
• Creme de'menthe  Liquor **See Not below**•4 cups sifted confectioners' sugar (approximately 1 lb.)
Makes: About 3 cups of icing.
** The strength of the mint (creme de'menthe flavor) depends on you. I wanted a real minty taste so I added a tablespoon at a time & kept tasting it. I used about 8 tablespoons of creme de'menthe liquor. I think had I used more it would have gotten runny, they i would have to have added more sugar. So definitely keep tasting your icing to make sure you get the flavor strength you like**
Directions:In large bowl, cream shortening and butter with electric mixer. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Start adding creme de'menthe a tablespoon at a time until desired flavor and consistency.

this icing can be stored 2 weeks. Re whip before using.

.

Decorate with pieces of creme de'menthe candies or Andes chocolate mints

Whole Roaster In the Cooker!





Dry Ingredients:
4 tsp salt
1 tsp onion powder ( I use onion onion by Tastefully simple)
1 tsp thyme
1/2 tsp garlic powder ( I use Garlic Garlic by Tastefully simple)
1/2 tsp black pepper

Other Ingredients:
1 oven stuffer roaster (6-8 lbs)
1/2 bag of baby carrots
4 stems of celery cut into chunks
1 large onion in large chunks

Directions:
1) Take  Oven Stuffer Roaster & remove giblets, neck etc.. from inside cavity.
Wash off chicken with cold water & sit inside of slow cooker on low.
2) mix up dry ingredients & sprinkle onto chicken.
3) add vegis
4) put lid on slow cooker  & cook on low for 6-8 hours

While cooking the vegis & chickens juices will collect to make a gravy. I served this with mashed potatoes.

Pepperoni & Cheese roll ups!

I made these for Super Bowl sunday & OMG they were awesome!

1 (8 ounce) package refrigerated crescent roll dough
4 Mozerella Cheese Sticks, halved
1 (3.5 ounce) package sliced pepperoni (beef or Turkey works well)

Directions:
Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

Crock Pot Root Beer BBQ Pulled Pork!

 

2-4 lb Pork roast or pork tenderloin

1 (12 ounce) can of root beer

1 (18 ounce) bottle of barbecue sauce

8 hamburger buns

 

1. Place the pork in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6-8 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

* I served mine with,http://laneysfoodblog.blogspot.com/2010/10/tastes-like-my-moms-coleslaw.html  it was delish!*

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White Bean Chicken Chili!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic (minced)
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) Diced tomato's with green chilies
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 small bag frozen corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatoes & chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

( I served this over rice with homemade yeast rolls)

Cinnamon Swirl Banana Bread!

Cinnamon Swirl Banana Bread

• 3 over-ripe bananas, smashed up
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 tsp vanilla ( i used my homemade vanilla extract )
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour

For the swirl:

• 1/3 cup sugar
• 1 Tbs cinnamon

1. Preheat oven to 350. Make sure to grease your loaf pan ( I used Pam) 
2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes or until tooth pick inserted in center comes out clean.

Apple Dumplings!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1/2 cup butter
1 cup white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

Directions
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Italian Sprinkle Cookies!!

*These are awesome with Coffee*



Ingredients

• 6 eggs
• 5 cups all-purpose flour
• 2 cups confectioners' sugar
• 2 tablespoons plus 1-1/2 teaspoons baking powder
• 1 cup shortening
• 3 teaspoons almond extract
• 1-1/2 teaspoons lemon extract
• GLAZE:
• 3-3/4 cups confectioners' sugar
• 1/2 cup warm milk
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Colored sprinkles

Directions

• Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
• Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
• Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers. Yield: about 7 dozen.