Hi Peeps,
Sorry, it's been so long since I have posted. It seems like forever ago. I've been sitting here over the last couple of days trying to figure out why I am so upset over Whitney Houston's passing. Whitney and Michael Jackson are the only celebrity depths that have ever affected me as if they come to my house for Thanksgiving every year. Maybe I was just hormonal when Michael passed since I had recently given birth to my youngest. But last night, while watching Oprah's interview with Whitney for the second time, the tears just streamed.
I think I saw her for the first time. Not Whitney Houston the star, but Whitney Houston the person. The Mother, Daughter, Sister, Wife, Niece, Cousin, Sistergirlfriend. I wept, because I know what it's like to try to be everything to everyone else and then squeeze yourself in there. I know what it is like to be judged by people that know nothing about you and quite frankly would probably run screaming if they tried to spend a day in your shoes. I wept, because I was one of those who judged her and I know I couldn't have spent hours in her Christian Louboutins.
Not judging can be VERY HARD sometimes. But what if that was your Sister, Mother, Wife or Daughter? We need to protect and support one another and stop being the mean girl/boy. We can do better people.
Smooches,
Keli
What would you do if you weren't afraid?
Friday, February 17, 2012
Friday, June 24, 2011
Do Over!
Hello World,
It's been a minute since I last posted, but what else is new with me?! After being unemployed for the last six months I am returning to the position I held two years ago. I wrestled with the idea of possibly going back to this position before I even applied. Old jobs are like old boyfriends; didn't you breakup for a reason? But here they come wearing that cute shirt that hugs in the right places, looking like they've been going to the gym. And you start thinking that their are no good, men out there and at least you know him... you get the idea. Anywho, so I decided to go back and give it a go despite the fact that it doesn't help my creative side.
I'm still working on Baby Bird Sweet Treats and won't be giving up on it, but MOMMA NEEDS SOME $$$$. I published a temporary website so that I can work on my web listings. I would give you guys the web address, but it's temporary for a reason. I don't like it at all! It doesn't go with the branding I had in mind, the colors are ALL wrong. Oh, did I mention I did it myself with the help of Intuit? Yeah, so I've asked the Hubby to help me out and he will (gotta love him) once he finishes the website for his book. I'll give you a taste of that when it's release in July.
Anyway, I'll keep you up to date with my do over although the streets are already talking and saying times are tough over there. Oy!
Smooches,
Keli
What would you do if you weren't afraid?
It's been a minute since I last posted, but what else is new with me?! After being unemployed for the last six months I am returning to the position I held two years ago. I wrestled with the idea of possibly going back to this position before I even applied. Old jobs are like old boyfriends; didn't you breakup for a reason? But here they come wearing that cute shirt that hugs in the right places, looking like they've been going to the gym. And you start thinking that their are no good, men out there and at least you know him... you get the idea. Anywho, so I decided to go back and give it a go despite the fact that it doesn't help my creative side.
I'm still working on Baby Bird Sweet Treats and won't be giving up on it, but MOMMA NEEDS SOME $$$$. I published a temporary website so that I can work on my web listings. I would give you guys the web address, but it's temporary for a reason. I don't like it at all! It doesn't go with the branding I had in mind, the colors are ALL wrong. Oh, did I mention I did it myself with the help of Intuit? Yeah, so I've asked the Hubby to help me out and he will (gotta love him) once he finishes the website for his book. I'll give you a taste of that when it's release in July.
Anyway, I'll keep you up to date with my do over although the streets are already talking and saying times are tough over there. Oy!
Smooches,
Keli
What would you do if you weren't afraid?
Tuesday, March 8, 2011
Lady O's Blueberry Buckle
Hello World!
I was wandering through a Borders when I scored "The Oprah Magazine Cookbook" for $4. I had a huge clamshell of blueberries in the refrigerator so I decided to make the Blueberry Buckle recipe from chefs Melissa Kelly and Price Kushner. This is definitely a tasty dessert that made me feel like less of a fatty because of the fresh berries. It suggests baking this dish in ramekins and alternatively in a Pyrex pie pan. Since I need another shopping trip for supplies I didn't have ramekins on hand so decided to use the Pyrex. That didn't work out too well for me. I pulled the pie out of the oven too soon the first time and didn't realize that it was raw in the middle until I cut into it...yikes. So I put it back in the oven for another hour, which caused the outside of the pie to be a little over done. Nonetheless it was still very good, especially since I love the middle of cakes, pies and cookies the best anyway. Oh yeah, I also only used 3 cups of blueberries because I knew there was no way I would fit 4 cups in my pie dish.
Crumble Batter Filling
1/4 cup granulated sugar 4 tbs butter 4 cups blueberries
1/4 cup brown sugar, packed 5 tbs granulated sugar 1 tbs fresh lemon juice
1/2 cup all-purpose flour 1 egg 1 tbs flour
1/8 tsp ground cinnamon 1 cup flour 2 to 4 tbs granulated sugar
4 tbs butter, cold 1 tsp baking soda
1/2 cup buttermilk
1. To prepare crumble: Combine all ingredients in a large bowl and break apart with fingers. Refrigerate.
2. To prepare batter: In a medium-size bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter; mix, then add buttermilk; mix, then add remaining dry ingredients; mix just to combine. Refrigerate batter 30 minutes.
3. To prepare filling: Combine all ingredients in a bowl; stir.
4. Grease eight 6-ounce ramekins or souffle dishes (or one large Pyrex pie pan). Add 1/4 cup batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 cup blueberries, then top each with 1/4 cup crumble. Bake at 350 for 30 - 35 minutes, until top is browned and filling just starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.
Smooches,
Keli
What would you do if you weren't afraid?
I was wandering through a Borders when I scored "The Oprah Magazine Cookbook" for $4. I had a huge clamshell of blueberries in the refrigerator so I decided to make the Blueberry Buckle recipe from chefs Melissa Kelly and Price Kushner. This is definitely a tasty dessert that made me feel like less of a fatty because of the fresh berries. It suggests baking this dish in ramekins and alternatively in a Pyrex pie pan. Since I need another shopping trip for supplies I didn't have ramekins on hand so decided to use the Pyrex. That didn't work out too well for me. I pulled the pie out of the oven too soon the first time and didn't realize that it was raw in the middle until I cut into it...yikes. So I put it back in the oven for another hour, which caused the outside of the pie to be a little over done. Nonetheless it was still very good, especially since I love the middle of cakes, pies and cookies the best anyway. Oh yeah, I also only used 3 cups of blueberries because I knew there was no way I would fit 4 cups in my pie dish.
Crumble Batter Filling
1/4 cup granulated sugar 4 tbs butter 4 cups blueberries
1/4 cup brown sugar, packed 5 tbs granulated sugar 1 tbs fresh lemon juice
1/2 cup all-purpose flour 1 egg 1 tbs flour
1/8 tsp ground cinnamon 1 cup flour 2 to 4 tbs granulated sugar
4 tbs butter, cold 1 tsp baking soda
1/2 cup buttermilk
1. To prepare crumble: Combine all ingredients in a large bowl and break apart with fingers. Refrigerate.
2. To prepare batter: In a medium-size bowl, cream butter and sugar, then mix in egg. Sift together dry ingredients. Add half the dry ingredients to the creamed butter; mix, then add buttermilk; mix, then add remaining dry ingredients; mix just to combine. Refrigerate batter 30 minutes.
3. To prepare filling: Combine all ingredients in a bowl; stir.
4. Grease eight 6-ounce ramekins or souffle dishes (or one large Pyrex pie pan). Add 1/4 cup batter to each mold, smoothing mixture with a plastic spatula. Add 1/2 cup blueberries, then top each with 1/4 cup crumble. Bake at 350 for 30 - 35 minutes, until top is browned and filling just starts to bubble. Remove from oven and allow to cool 20 minutes. Serve warm or at room temperature.
Smooches,
Keli
What would you do if you weren't afraid?
Wednesday, February 2, 2011
I Heart Amazing Race
Hello World!
I love the Amazing Race! I watch it every season and would love to participate in the show..sans the bungee jumping type activities. I think watching relationships being put to the test and people conquering their fears is great TV. Event planner Mary Catanzaro runs events inspired by the CBS show. If you are in the tri-state area check out upcoming races on her website www.theamazingnewyorkrace.com. In the winter all the events take place underground in the subway so you don't have to be out in the inclement weather. It's a great activity to do with friends and family. I hope to rally the family and participate in the mother's day event. Anywho... I was supposed to participate in a race this past Friday, but it turns out that ABC news wanted to do a piece about the event...SWEEEEEET! Yes world, I had about 5 seconds of being a superstar. It ended up not being a full race so that we could get shots for the news segment. If you want to see me live and in person click here.
We made new friends and realized how often we don't pay attention to all of the magnificent things around us. There is so much hustle and bustle in the city that I never realized all of the cool artwork right in the subways. Check out the pictures below of the great time that we had.
Smooches,
Keli
What would you do if you weren't afraid?
I love the Amazing Race! I watch it every season and would love to participate in the show..sans the bungee jumping type activities. I think watching relationships being put to the test and people conquering their fears is great TV. Event planner Mary Catanzaro runs events inspired by the CBS show. If you are in the tri-state area check out upcoming races on her website www.theamazingnewyorkrace.com. In the winter all the events take place underground in the subway so you don't have to be out in the inclement weather. It's a great activity to do with friends and family. I hope to rally the family and participate in the mother's day event. Anywho... I was supposed to participate in a race this past Friday, but it turns out that ABC news wanted to do a piece about the event...SWEEEEEET! Yes world, I had about 5 seconds of being a superstar. It ended up not being a full race so that we could get shots for the news segment. If you want to see me live and in person click here.
We made new friends and realized how often we don't pay attention to all of the magnificent things around us. There is so much hustle and bustle in the city that I never realized all of the cool artwork right in the subways. Check out the pictures below of the great time that we had.
Lauren and Gus (Eyewitness News)
Smooches,
Keli
What would you do if you weren't afraid?
Tuesday, February 1, 2011
Apple-Spice Cake with Brown Sugar Glaze
Hello World!
I recently made Bone Appetit's Apple-Spice Cake with Brown Sugar Glaze. Once again they didn't disappoint. This cake was delicious, moist and a hit in the house. I would definitely make this in the fall with a mug of steamy hot apple cider. Next time I'll add a little more apple and possible some chopped walnuts or pecans. Since this is a one whisk recipe it was definitely a very easy recipe to follow. Happy baking.
Cake
Nonstick vegetable oil spray 1 3/4 lbs Granny Smith Apples, peeled, cored, coarsely grated
3 cups unbleached AP flour 1 1/2 cups (3 sticks) unsalted butter, room temp
1 tsp baking soda 1 1/2 cups sugar
1 tsp ground cinnamon 1/2 cup (packed) golden brown sugar
3/4 tsp salt 1 tsp finely grated lemon peel
1/2 tsp ground nutmeg 3 large eggs
1/2 tsp ground cloves 1 tsp vanilla extract
1/4 tsp allspice 1 tsp fresh lemon juice
Glaze
1/2 cup (packed) brown sugar 1/2 tsp vanilla extract
1/4 cup ( 1/2 stick) unsalted butter 1/2 tsp fresh lemon juice
1/4 cup heavy whipping cream 1/4 tsp salt
Cake: Position rack in center of oven and preheat to 325 F. Spray 12 - 15 cup Bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drin grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.
Glaze: While cake cools, prepare glaze. Stir sugar, butter, cream, vanilla, lemon juice and salt in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium, whisk until glaze is smooth, about 1 minute. Remove from heat.
Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.
Smooches,
Keli
What would you do if you weren't afraid?
I recently made Bone Appetit's Apple-Spice Cake with Brown Sugar Glaze. Once again they didn't disappoint. This cake was delicious, moist and a hit in the house. I would definitely make this in the fall with a mug of steamy hot apple cider. Next time I'll add a little more apple and possible some chopped walnuts or pecans. Since this is a one whisk recipe it was definitely a very easy recipe to follow. Happy baking.
Cake
Nonstick vegetable oil spray 1 3/4 lbs Granny Smith Apples, peeled, cored, coarsely grated
3 cups unbleached AP flour 1 1/2 cups (3 sticks) unsalted butter, room temp
1 tsp baking soda 1 1/2 cups sugar
1 tsp ground cinnamon 1/2 cup (packed) golden brown sugar
3/4 tsp salt 1 tsp finely grated lemon peel
1/2 tsp ground nutmeg 3 large eggs
1/2 tsp ground cloves 1 tsp vanilla extract
1/4 tsp allspice 1 tsp fresh lemon juice
Glaze
1/2 cup (packed) brown sugar 1/2 tsp vanilla extract
1/4 cup ( 1/2 stick) unsalted butter 1/2 tsp fresh lemon juice
1/4 cup heavy whipping cream 1/4 tsp salt
Cake: Position rack in center of oven and preheat to 325 F. Spray 12 - 15 cup Bundt pan with nonstick spray. Sift flour, baking soda, cinnamon, salt, nutmeg, cloves, and allspice into medium bowl. Drin grated apples in strainer. Using hands or kitchen towel, squeeze out excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl until fluffy. Beat in eggs 1 at a time. Mix in vanilla and lemon juice. Beat in flour mixture. Mix in grated apples. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 20 minutes.
Glaze: While cake cools, prepare glaze. Stir sugar, butter, cream, vanilla, lemon juice and salt in small nonstick skillet over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat to medium, whisk until glaze is smooth, about 1 minute. Remove from heat.
Invert cake onto rack set over baking sheet. Using small skewer, pierce holes all over top of warm cake. Pour hot glaze over top, allowing it to be absorbed before adding more. Cool cake 30 minutes. Serve warm or at room temperature.
Smooches,
Keli
What would you do if you weren't afraid?
Monday, January 17, 2011
Whatever Martha
Hello World,
I spent a good part of this week with one of my favorite moguls, Martha Stewart, or two of her books at least. Since I want to get my house in order I decided to borrow Martha Stewart's Homekeeping Handbook from the library. I learned tons of great stuff and think it's a great book to have on hand when you are trying to figure out things like how to unclog a drain or get a stain out of something. I also realized that there is no way in the world I could do half of the things in her book and actually have a life. This book seems to be geared toward people who manage people's homes for a living. That being said I really liked a lot of the information in it and would recommend that anyone should flip through the book and learn something new.
I also borrowed and renewed her Martha Stewart's Baking Handbook to see if I like it before I buy it. I enjoyed reading through the general baking tips and techniques. I'm the type of person that really likes to know the what ingredients bring to a recipe like why room temperature butter is important. Martha's book does a good job at this, but Bon Appetit Desserts does a great job. In December I made her cranberry-almond biscotti for Christmas gifts and they were a hit. So much so that I had to bring more to the in-laws the following week. I made some with just cranberries for the baby and she loved them. A few weeks ago I made her Chocolate Chunk cookies and they came out good as well. I'm embarrassed to say that my favorite cookie of all time is Pillsbury Chocolate chip cookies. Maybe in a previous life I was a cookie taster...anyway it was definitely a good cookie, but I prefer a chewier cookie.
This weeks pick were her scones. I looooove scones and couldn't not make these. My husband couldn't find any dried currants on his grocery run so I decided to split the recipe in half and make half chocolate chip and half cranberry. They came out great. They were soft and tender and the cream/egg wash made the top a little flaky. The great thing is that you can freeze them and then pop them in the oven for 30 minutes for breakfast in the morning. Surprisingly they are sweet enough with the add ins considering there is only 2 tablespoons of sugar in the mixture. I did sprinkle the top with sanding sugar to add some crunch. I definitely recommend you try this recipe.
Currant Scone (Martha Stewart's Baking Handbook)
4/1/2 cups all- purpose flour 1 cup dried currants
2 tbs granulated sugar 2 1/4 heavy cream, plus more if needed
2 tbs baking powder 1 large egg yolk
1 tsp baking soda Sanding sugar, for sprinkling (optional)
1 tsp salt
2 sticks (1 cup) unsalted butter, cold
cut into small pieces
Line two baking sheets with parchment pater;set aside. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the currants. Make a well in the center.
Pour 2 cups cream into the flour mixture. Using your hands, draw the dry ingredients over the cream, gradually gathering and combing the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press and pat the dought into an 11- by -7-inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel, cut the rectangle into 16 triangles. Place the triangles on the prepared baking sheets; cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375 degrees F. In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup cream; brush over the tops of the scones and sprinkle generously wit sanding sugar, if using. Bake, rotating sheets halfway through, until the tops are golden and flecked with brown spots, 30 to 35 minutes. You can also lift one scone with a spatula to check that the bottom is golden. Transfer to a wire rack to cool. Serve warm or at room temperature. They are best eaten the day they are baked.
Smooches,
Keli
What would you do if you weren't afraid?
I spent a good part of this week with one of my favorite moguls, Martha Stewart, or two of her books at least. Since I want to get my house in order I decided to borrow Martha Stewart's Homekeeping Handbook from the library. I learned tons of great stuff and think it's a great book to have on hand when you are trying to figure out things like how to unclog a drain or get a stain out of something. I also realized that there is no way in the world I could do half of the things in her book and actually have a life. This book seems to be geared toward people who manage people's homes for a living. That being said I really liked a lot of the information in it and would recommend that anyone should flip through the book and learn something new.
I also borrowed and renewed her Martha Stewart's Baking Handbook to see if I like it before I buy it. I enjoyed reading through the general baking tips and techniques. I'm the type of person that really likes to know the what ingredients bring to a recipe like why room temperature butter is important. Martha's book does a good job at this, but Bon Appetit Desserts does a great job. In December I made her cranberry-almond biscotti for Christmas gifts and they were a hit. So much so that I had to bring more to the in-laws the following week. I made some with just cranberries for the baby and she loved them. A few weeks ago I made her Chocolate Chunk cookies and they came out good as well. I'm embarrassed to say that my favorite cookie of all time is Pillsbury Chocolate chip cookies. Maybe in a previous life I was a cookie taster...anyway it was definitely a good cookie, but I prefer a chewier cookie.
This weeks pick were her scones. I looooove scones and couldn't not make these. My husband couldn't find any dried currants on his grocery run so I decided to split the recipe in half and make half chocolate chip and half cranberry. They came out great. They were soft and tender and the cream/egg wash made the top a little flaky. The great thing is that you can freeze them and then pop them in the oven for 30 minutes for breakfast in the morning. Surprisingly they are sweet enough with the add ins considering there is only 2 tablespoons of sugar in the mixture. I did sprinkle the top with sanding sugar to add some crunch. I definitely recommend you try this recipe.
Currant Scone (Martha Stewart's Baking Handbook)
4/1/2 cups all- purpose flour 1 cup dried currants
2 tbs granulated sugar 2 1/4 heavy cream, plus more if needed
2 tbs baking powder 1 large egg yolk
1 tsp baking soda Sanding sugar, for sprinkling (optional)
1 tsp salt
2 sticks (1 cup) unsalted butter, cold
cut into small pieces
Line two baking sheets with parchment pater;set aside. In a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Fold in the currants. Make a well in the center.
Pour 2 cups cream into the flour mixture. Using your hands, draw the dry ingredients over the cream, gradually gathering and combing the dough until it just comes together. If it is too dry, add more cream, 1 tablespoon at a time.
Turn out the dough onto a lightly floured work surface. With lightly floured hands, gently press and pat the dought into an 11- by -7-inch rectangle, about 1 inch thick. Using a sharp knife or pastry wheel, cut the rectangle into 16 triangles. Place the triangles on the prepared baking sheets; cover with plastic wrap and freeze until the dough is very firm, at least 2 hours or overnight. (At this point, you can freeze the unbaked scones in a resealable plastic bag until ready to bake, up to 3 weeks.)
Preheat the oven to 375 degrees F. In a small bowl, lightly beat the egg yolk with the remaining 1/4 cup cream; brush over the tops of the scones and sprinkle generously wit sanding sugar, if using. Bake, rotating sheets halfway through, until the tops are golden and flecked with brown spots, 30 to 35 minutes. You can also lift one scone with a spatula to check that the bottom is golden. Transfer to a wire rack to cool. Serve warm or at room temperature. They are best eaten the day they are baked.
Smooches,
Keli
What would you do if you weren't afraid?
Tuesday, January 11, 2011
Bon Appetit World
I've been looking through quite a few baking cookbooks recently and have come across a few good ones. For Christmas I received Bon Appetit Desserts and read the entire 630 page cookbook twice! I fell in love with the recipes that I saw and the descriptions made me hungry instantly. I have flagged the first 36 recipes that I would like to try over the coming weeks and will write about each one to share with you.
Yesterday, I decided to try a two whisk recipe; each recipe has a rating from 1 whisk- easy to 4 whisk's- not for the faint of heart. The Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting is delicious; yes it does have both a glaze and frosting. I never ever ever want to know that calorie content of this wonderful cake. I'm not a huge fan of coconut, but after reading the description I couldn't pass up trying it out. It was easy to make and the recipe was easy to follow.
My husband and I loved it so much that we gave some away to get it out of the house and keep it off of our waists. I would definitely suggest this recipe if you like carrot cake. See the recipe from Bon Appetit Desserts below.
Cake Glaze
2 cups unbleached all purpose flour 1 cup sugar
2 tsp baking soda 1/2 cup buttermilk
2 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter, diced
1/2 tsp salt 1 tbs light corn syrup
1 1/2 cups sugar 1 1/2 tsp baking soda
3 large eggs 1 tsp vanilla extract
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups coarsely grated peeled carrots
1 1/2 cups sweetened flaked coconut
1 8-ounce can crushed pineapple in juice
1 cup coarsely chopped pecans
Frosting
1 1/2 8- ounce package Philadelphia- brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1-pound box powdered sugar
2 tbs (packed) brown sugar
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
Smooches,
What would you do if you weren't afraid?
Keli
Yesterday, I decided to try a two whisk recipe; each recipe has a rating from 1 whisk- easy to 4 whisk's- not for the faint of heart. The Carrot Cake with Buttermilk Glaze and Cinnamon-Cream Cheese Frosting is delicious; yes it does have both a glaze and frosting. I never ever ever want to know that calorie content of this wonderful cake. I'm not a huge fan of coconut, but after reading the description I couldn't pass up trying it out. It was easy to make and the recipe was easy to follow.
My husband and I loved it so much that we gave some away to get it out of the house and keep it off of our waists. I would definitely suggest this recipe if you like carrot cake. See the recipe from Bon Appetit Desserts below.
Cake Glaze
2 cups unbleached all purpose flour 1 cup sugar
2 tsp baking soda 1/2 cup buttermilk
2 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter, diced
1/2 tsp salt 1 tbs light corn syrup
1 1/2 cups sugar 1 1/2 tsp baking soda
3 large eggs 1 tsp vanilla extract
3/4 cup buttermilk
3/4 cup vegetable oil
1 tsp vanilla extract
2 cups coarsely grated peeled carrots
1 1/2 cups sweetened flaked coconut
1 8-ounce can crushed pineapple in juice
1 cup coarsely chopped pecans
Frosting
1 1/2 8- ounce package Philadelphia- brand cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1-pound box powdered sugar
2 tbs (packed) brown sugar
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
Smooches,
What would you do if you weren't afraid?
Keli
Subscribe to:
Posts (Atom)