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.

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

Kitty Litter Cake! (fun for Halloween)

2 pkgs of any type of cake mix ( I used a vanilla cake mix)
1/2 cup chocolate chips ( this is optional)
2 Tubs of icing, any flavor ( I used vanilla and chocolate)
1 pkg of vanilla sandwich cookies ( I used a store brand)
a few tootsie rolls ( I used 3 medium sized & 2 large)
1 litter box (new from the store, I got mine at walmart for super cheap like $1.00)
1 litter box scooper ( again new from the store & walmart)

Directions:
put wax paper in a dish & spray with Pam.
Make cake according to directions ( add mini chocolate chips optional) ( I baked in a 13'9 inch dish) bake until completely cooked in the middle. (test with tooth pick)
Once completely cooled flip cake into cleaned new litter box
spread with icing as much or as little as you would like.
Crush sandwich cookies in a food processor till it looks like kitty litter. pour over cake. I only used a row of cookies to cover my cake use as much or as little as you like.
unwrap tootsie rolls and place on microwave safe plate microwave for 5 second increments until soft & pliable.drop into kitty litters scoop a little of the litter onto the Tootsie roll for poop like effect.
Sit scooper inside litter & enjoy

Vanilla Cupcakes (princess Edition)

One thing I can say about this vanilla cupcake recipe is so far it's my favorite. I also made vanilla cupcakes for my sons birthday from a different recipe & didn't like them as much as this one. I will post that one under vanilla cupcakes (mickey mouse edition) I think the flavor of these is awesome. The one gripe I have is that they dry out quick so they need to be consumed within 48 hours of making them. or if you like dryer cupcakes then keep them around longer. I made these with my chocolate icing recipe & they ROCKED! I made these princess cupcakes for my nieces party, the crowns are made out of white chocolate, edible pearls & edible glitter. Perfect for any princess!

1/2 cup  unsalted butter at room temperature

2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large llemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup  milk

*Directions*:

Preheat oven to 350 F and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool Once the cupcakes have completely cooled, frost with icing.

Banana Cupcakes with Chocolate Ganache!

Ingredients

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk ( i didn't have buttermilk & didn't want to make it either so I just used regular whole milk)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.

Chocolate Ganach!
Ingredients

• 9 ounces bittersweet chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon dark rum (optional)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake or cupcakes. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.               

ganach & it worked out well.*

The Yummiest Chocolate Chip Cupcakes!

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 pudding
4 eggs
1/4 C oil
3/4 C water
1 C sour cream
6 oz. chocolate chips

Mix all ingredients (except sour cream & choc. chips)
Then fold in sour cream & chips.
MIX WELL.

Bake 40 min

My Strawberry ButterCream Icing!!

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
6-8 Large Strawberries Diced (I used fresh)
Makes: About 3 cups of icing.

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instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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. Add milk and beat at medium speed until light and fluffy. Using a spatula mix in carefully the diced strawberries, adding more or less it's totally up to you. Ice cupcakes or cake for a fresh and different treat.
Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Strawberry Cupcakes *My Way*

Strawberry cupcakes *My Way*!
*Make with my Strawberry buttercream recipe*
Makes 1 dozen

* 2/3 cup whole fresh or frozen strawberries, thawed
* 2 cups Cake Flour ( I used softassilk cake flour)
* 1 teaspoon baking powder
* 1/4 teaspoon coarse salt
* 1/4 cup whole milk, room temperature
* 1 teaspoon pure vanilla extract
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 1 large egg, room temperature
* 2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing

( in the original recipe I used All purpose flour & although very tasty I found the cake to be more dense. If you like a more dense cake that by all means use the all purpose. I thought that the cake flour make this cupcake 10x's better, light & fluffier. Amazing! Also make this with the Strawberry butter cream, talk about heaven.)

Carrot Cake Cupcakes with Cream cheese Frosting!

I made these for a birthday party & people raved about them.

Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups (approx. 1 lb) carrots freshly shredded
2/3 cup nuts chopped (optional)

Makes:
About 2 1/2 dozen standard cupcakes or 8 Mini Tasty-Fill cakes. Each cupcake serves 1.
Instructions:
Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, sugar, cinnamon and baking soda; mix well.

In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups.

Bake 18-20 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

Do not use pre-shredded carrots.




Cream Cheese Frosting!!

1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar

Whip all together until desired consistency. I used a star tip & piping bag to decorate my cupcakes, you could easily just slather the yummy frosting right on the cupcakes. I then sprinkled them with a little ground cinnamon. yuuuum!

I Love Chocolate Icing!

*This is wiltons.com Chocolate buttercream icing*
Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine, softened
•3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
•1 teaspoon clear vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•3-4 tablespoons milk

Makes: About 3 cups of icing


instructions
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. 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. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk

Chocolate Chocolate Chip Cake!

Ingredients:
•2 cups (12 oz.) semi-sweet chocolate chips divided
•3/4 cup (1 1/2 sticks) butter or margarine
•1 1/2 cups granulated sugar
•3 eggs
•2 teaspoons pure vanilla extract
•2 1/2 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 1/2 cups water

instructions
Preheat oven to 350°F. Spray pan with vegetable pan spray. Melt 1 cup chocolate chips and butter together either in microwave oven or on top of range over low heat. Stir until chocolate is completely melted. Pour into electric mixer bowl. Add sugar; beat until well blended. Beat in eggs, one at time. Add vanilla. Stir in 1/2 cup flour, baking soda and salt; mix well. Add remaining flour and water; mix until smooth. Put remaining chocolate chips into batter & stir. Pour into prepared pan. Bake 40-45 minutes or until cake tests done. Place pan on cooling rack.

Amazing Butter Cream Icing!

Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•2 tbsp vanilla extract  ( I use my homemade vanilla)
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
Makes: About 3 cups of icing.


(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.