Hello all! The miserable humidity of summer has finally given way to the cold crisp air of Winter. I can finally bake without dying in my kitchen, and once again the holiday season is upon us… and I am inspired. Candy, cookies, bread and cakes! This is the best time of year, and the most fun in the kitchen. Tis the season for Butter.
For my comeback recipe I present you with my mothers Carrot Cake. It is simple, moist, delicious and elegant.This is the perfect fall or winter cake with so much flavor packed in it is hard to believe there are no secret ingredients. I do enjoy an element of surprise, but that might be best left in other areas of the house… 😉
So, what you will need…
2 C. All-Purpose Flour
2 C. Granulated Sugar
2 tsp. Salt
2 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
1 1/2 C. Vegetable Oil
4 Eggs, well beaten
2 C. Carrots, peeled and finely grated
Cream Cheese Frosting
1 Stick Butter, softened
8 oz. Cream Cheese, softened
1 lb Powdered Sugar
2 tsp. Vanilla Extract
Here was my process…
Preheat oven to 325 degrees F. Grease cake pan and set aside.
Combine all dry ingredients.
Add Vegetable Oil, Eggs and Carrots. *Make sure to beat the eggs very well and to peel and finely grate the carrots.
Mix all ingredients until very well combined and pour into prepared baking pan.
Bake at 325 degrees F for 30 – 35 minutes or until cake tested comes out clean.
Let cake cool completely before frosting.
Combine all ingredients for the frosting in mixing bowl. For the best and the fluffiest frosting use and electric mixer!
This cake is delicious and addicting. It is great for every occasion and you can dress it up any way you could ever dream of. This cake is as moist as cake could get without falling apart… it is a cake fit for the angels.
It is really starting to feel like summer, and what I love to do in the summer is go camping, eat hotdogs on a stick and eat s’mores! I usually stock up on cute bandanas to keep my hair up and Hershey’s chocolate bars (because the old-fashioned way is usually better). 😉 What is a s’more without Hershey’s chocolate?! Who are these people trying to kid with their ganache and fancy chocolate lingo?! I love those things too, but there is a time and a place for these things! Keep it simple and classy!
For these cupcakes I wanted to stay true to the classic s’more. I used Honey Made Graham Crackers, Hershey’s chocolate and marshmallows! The cupcake is actually made with graham crumbs, about 3/4 graham and 1/4 flour, and it is really, really good!
So, you will need…
*makes 24 cupcakes s’more!
1/2 C. Cake Flour
1 1/2 C. Graham Cracker crumbs
1/4 tsp Salt
2 tsp Baking Powder
3 Eggs, separated
8 Tbsp Unsalted Butter, softened
1 C. granulated Sugar
1 tsp Vanilla
1 C. Milk, whole milk is the best for this recipe
1 bag Marshmallows
4 Hershey’s Chocolate Bars, regular size
Here was my process…
Preheat oven to 350 degrees F and line two muffin pans with parchment liners.
In a medium bowl combine cake flour, graham cracker crumbs, baking powder and salt. Set aside.
In another bowl beat EGG WHITES until soft peaks form. Set aside.
In a large bowl cream together sugar and butter until light and fluffy.
Add EGG YOLKS and vanilla to butter mixture, and beat on low speed until everything is well incorporated.
Slowly mix in the dry ingredients and the milk. Beat until well combined.
BEAT in the egg whites, do not fold them in, this helps keep the cupcakes from drying out and being too dense.
Spoon batter into prepared pans, about 2/3 full.
Bake at 350 degrees F for 15-17 minutes.
At 12 minutes, pull out cupcakes and stick a piece of Hershey’s chocolate into the center, return to oven and let bake another 3-5 minutes.
Remove from the oven and let cool.
Once room temperature, take marshmallows and place them on top of the cupcakes. Return to oven and let the marshmallows brown, like they would at a campfire!
Remove from oven, place another piece of chocolate into the top of the marshmallow allowing them to melt like it would on a real S’more.