Amazing Carrot Cake

Amazing Carrot Cake (masquerading as a birthday cake!)

A few weeks behind on posting.  What can I say?  Life has a way of knocking you on your behind, slapping you in the face and reminding you of what matters most.

In my case: my husband & my girls; our little family.  The end.

The family.  We were a strange little band of characters trudging through life sharing diseases and toothpaste, coveting one another’s desserts, hiding shampoo, borrowing money, locking each other out of our rooms, inflicting pain and kissing to heal it in the same instant, loving, laughing, defending, and trying to figure out the common thread that bound us all together.  ~Erma Bombeck

I decided to make this carrot cake for my husband’s birthday….even though he told me not to.  He said: “if we want this carrot cake we really should just ask Chris to make it.”  Bottom line my friend Chris made this cake for us once when they came over to play cards and hang out.  Chris is an excellent baker.  Matt fell madly in love with the cake.  Important fact: my husband thinks I might not do the cake justice.  I should probably agree with him but it’s his birthday and I wanted to make something special for him.

In this house I am not the ultimate baker.  Baking takes time and patience,  two things I am usually short on.  But it was my husband’s BIRTHDAY…I mean come on, I have to bake him a cake!  He usually requests his favorite which is my strawberry cake but this year the carrot cake was in the number #1 position!  It happens!  I do have to agree this carrot cake is simply delicious, moist and totally flavorful!

Chris found this recipe in one of her Taste of Home Magazines.  I went on their website to link up the original but I will be darn; they have a plethora of carrot cake recipes but NOT the one Chris gave me….sorry…I tried!

The BEST carrot cake I have ever eaten in my life!

Ingredients:

For the cake:

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

3 cup shredded carrots (I think mine was closer to 3 1/2 cups)

1 20-ounce can crushed pineapple well-drained

2 cup sugar

1 cup canola oil

4 eggs

1 cup toasted walnuts

For the frosting:

2 package cream cheese

1/2 cup butter

2 teaspoons vanilla

7 1/2 cups confectioner sugar

How to (cake):

Preheat your oven to 350 degrees F.  Grease 2 8-inch or 9-inch round baking pans.  Set aside.

In a large bowl combine your flour, baking soda and cinnamon.  Set aside.

In your mixer combine your shredded carrots, drained pineapple, sugar, oil, and eggs.  Mix well.  Add your dry ingredients slowly.  Fold in your walnuts.

Pour into your prepared pans and bake in your preheated oven for about 40 minutes until a toothpick inserted in the center comes out clean.  Let cool completely.  Put on your serving plate.  Time to ice your cake and make it look pretty.  (something I usually fail miserably at!)

Lovely start

just so you know my house smells like heaven!

take a closer look

How to (frosting):

Beat your cream cheese, butter and vanilla until blended.  Gradually add your confectioner sugar until smooth.  Spread generously between the 2 layers and all over this delicious cake.
Note: if you decide to make a sheet cake instead of a round layered cake you should make 1/2 the frosting.

Let’s say I did a fair job on the decorating…

Printer Friendly: Amazing Carrot Cake

so moist and flavorful, simply amazing!

Peace and I love Birthdays especially my husband’s

Isabelle

Note: I am still on break from Facebook so if you have a chance to share on your wall or page I would greatly appreciate it…. THANK YOU FOR YOUR SUPPORT.

Braised Rhubard Over Yogurt Vanilla Bean Cake

Braised Rhubarb over Yogurt Vanilla Bean Cake

The title alone makes me all giddy and happy!  Is that weird?  Honestly I thought about this cake and came up with the name before I even started formulating a recipe.  That’s the kind of crazy stuff that happens in my head….ALL THE TIME!  I was at the gym (no joke!) and I was hungry (still no joke!) when I started daydreaming about rhubarb (doesn’t everybody?) and then vanilla beans…it escalated quickly from there.  So in good Isabelle fashion I sent myself a text with the name: Braised Rhubarb over Yogurt Vanilla Bean Cake (doesn’t everybody self text?)  When I finally got home, I didn’t hit the ground running because as you know life gets in the way of food creation at times…this week is madness overload.  So I decided to do something I am not built for: use my patience and plan when I should make my cake topped with delicious braised rhubarb.  It was worth the wait.

Cake inspired by Yogurt Cake in Joy of Cooking (AKA The Bible!)

this is the ticket to yummy cake and sweet/tart rhubarb!

Yogurt Vanilla Bean Cake:

Ingredients:

2 1/4 cups sifted cake flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter

1/2 cup sugar

1/2 cup brown sugar

2 large eggs

1 vanilla bean, seeds scraped

1 teaspoon vanilla

1 cup non-fat greek yogurt

Zest 1/2 lemon

How to:

Preheat your oven to 350 degrees F.  Grease and flour or spray a Bundt cake pan.  Set aside.

In a medium bowl combine your flour, baking powder, baking soda and salt.  Set aside.

In your mixer cream your butter and sugars until light and fluffy.  Add your eggs (one at a time), your 1/2 lemon zest, your vanilla seeds and vanilla.  Add your yogurt and mix well, scraping the bowl as needed.  Finally add your flour mixture and mix until just combined.   Pour into your prepared pan and bake in your preheated oven for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.  Let cool and invert into a serving plate.  Serve topped with braised rhubarb (recipe below)

OK we all know I eat raw batter (RELAX…I like live dangerously) THIS is sinful….simply sinful

take a closer look…do you seed the seeds?…I mean…seriously? OH MY!!!!

perfectly golden

this cake tastes and looks decadent but it’s lower-fat!!!!!

Braised Rhubarb

Ingredients:

1 to 1.5 lb fresh rhubarb cut into 2 to 3-inch pieces

Juice and zest 1 orange

Juice 1 lemon

Zest 1/2 lemon (I didn’t see the reason not to do double duty on that one!  I shared with the cake!)

1/4 cup agave syrup

1 teaspoon Vanilla

1/4 teaspoon sea salt

1 teaspoon cinnamon

How to:

Preheat your oven to 375 degrees F.  Line a baking sheet with foil or silicone mat.  Set aside.

Combine all ingredients in a large bowl.  Toss to cover every bit of rhubarb.  Put in your prepared pan and bake in your preheated oven for 17-20 minutes or until rhubarb is soft and fragrant.  Serve over your vanilla yogurt cake or ice cream or yogurt or your hand…

you know me…anything braised or roasted gets me going! from start

to finish

do you hear the Spring Angels singing?

Note: what do I love the most about this?  Simple: the cake tastes like a pound cake but it’s lower-fat.  Mind blowing.  I also love love love the perfect vanilla seed flecks running through the cake.  Magical.  Dreamy.  Heavenly.  Oh and the rhubarb…AMAZING…sweet, tart, happy, delicious, a touch of spice and a lot of love!

make this cake. please make it. put rhubarb on it. or don’t. put anything or nothing but make it. please and thank you.

Printer Friendly: Braised Rhubard Over Yogurt Vanilla Bean Cake

Peace out dudes,

Isabelle

p.s . if you need an “how to” about getting seeds from whole vanilla beans here is a little helpful video:  my recipe dot com

Chocolate Chip, Oatmeal and Pecan Cookies

Chocolate Chip, Oatmeal and Pecan Cookies

I know.  Cookies.  Trust me I make cookies all the time and I really only give you guys maybe 1/3 of the recipes I make.  I think I have pretty much said everything there is to say regarding my love of cookies.  It’s a pretty healthy obsession if you ask me….but I don’t judge myself too harshly on that subject. 

This is a yummy recipe from Everyday Food issue #80 “The Fast Issue” this was a very nice issue in my opinion, plenty to choose from and lots of healthy options as well.

I have already talked about the Chewy Molasses Squares (see link below) which were so fantastically scrumptious!  Worth their weight in cookies (no not gold…you can’t eat gold!)

Let’s get to the yummy cookies….

this is the good stuff my friends….perfect combo!

Ingredients:

1 cup all-purpose flour (spooned and leveled)

1 1/4 cups rolled oats (not quick-cooking)

1/2 teaspoon coarse salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup light-brown sugar

1 teaspoon pure vanilla extract

1 large egg

1 cup chopped toasted pecans

1 cup semisweet chocolate chips

How to:

Preheat oven to 350 degrees F, with racks in upper and lower thirds.

In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda.  Set aside.

In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, about 4 minutes, scraping down bowl as needed.  Add vanilla and egg and beat to combine.  With mixer on low, gradually add flour mixture and beat just until combined.  Fold in pecans and chocolate chips.

Drop dough by tablespoonfuls, 2 inches apart, onto parchment-lined baking sheets.  Bake cookies until puffed and golden around edges, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks to cool.

ready to roll

done!

chillin’

Ahhhhh hot and freshly baked chocolate cookies…heavenly!

aaaahhhh perfection!

Printer Friendly: Chocolate Chip, Oatmeal and Pecan Coookies

Peace and I am worth a lot of cookies,

Isabelle

Other recipes from Everyday Food:

Chewy Molasses Squares

Chewy Molasses Squares

Spinach, Onion and Bacon Frittata

Spinach, Onions and Bacon Frittata

Sesame Beef (this one got RAVE reviews!)

Sesame Beef

Apple and Sour Cream Coffee Cake

Apple and Sour Cream Coffee Cake

Sweet & Sour Chicken with Sesame Noodles

Sweet & Sour Chicken with Sesame Noodles

Low-Fat Peanut Butter and Jam Bars

Low-Fat Peanut Butter and Jam Bars

I found this delightful recipe in: The America’s Test Kitchen Healthy Family Cookbook.  I changed the name.  Why?  Well, first off it’s my blog and I can.  Just kidding….I do have a good reason: they called them Peanut Butter and Jelly Bars, then right below it states: “feel free to use any flavor of jam here, but stay away from jelly, which has a weaker fruit flavor” …..ummmm why then call them “jelly bars” if we are using jam and SHOULDN’T use jelly…doesn’t make sense to me.  Also it’s a low-fat recipe…it should be in the title/name…shouldn’t it?

Did I lose you up there?  I am sorry.  I will just add this to my list of pet peeves.  (one more…!)

I really like the people of The America’s Test Kitchen, they really do their homework.  I mean they can REALLY spend hours, even months on a single recipe.  Lord knows I don’t have that kind of patience!  Luckily for me and you, they are really printer friendly.  These guys LOVE nothing better than to write write write….oh wait…I type type type…oh well, let’s call it even!

Let’s get to the recipe.

looks yummy doesn’t it?

Ingredients:

¾ cup all-purpose flour

½ baking powder

½ teaspoon salt

¾ cup sugar

3 tablespoons unsalted butter, softened

1 large egg

¼ cup crunchy peanut butter, room temperature

½ teaspoon vanilla extract

¼ cup dry-roasted peanuts, chopped coarse

1 cup raspberry jam (preferably organic)

How to:

Heat oven to 350 degrees F.  Line an 8×8 baking pan with an aluminum foil, slightly overlapping on the sides.  Spray lightly with cooking spray.

In a medium bowl, combine your flour, baking powder and salt.  Set aside.

In a large bowl beat your sugar and butter until soft and creamy.  Beat in the egg, followed by the peanut butter and vanilla.  Scrap the bowl as needed.  Add the flour mixture and mix until just combined.

Reserve half of the dough for the topping.  Press the remaining dough evenly into the prepared pan.  Bake in your preheated oven until the crust is lightly golden about 20 minutes, rotating the pan halfway through baking.  Meanwhile stir the peanuts into the reserved dough for the topping.

the bottom crust

Transfer the pan to a wire rack and spread the jam evenly over the hot crust, leaving a 1/2-inch border on all sides.  Drop small pieces of the topping evenly over the top.  Bake the bars until the jam is bubbling and the topping is golden, about 25 minutes, rotating the pan halfway through baking.

the jam NOT the jelly layer

and the final yumminess

yummy!

Let the bars cook completely in the pan for about 2 hours.  Remove the bars from the pan using the foil, cut and serve.

Yummy and healthy….depending on what your definition of healthy is…it fits mine so I am all about eating these delicious bars!

delicious, slightly crunchy and the perfect sweet salty combo!

On a funny note, my oldest said to me when she ate a piece: “hey, mom those are pretty good, they taste like pb and j”!  I said: “well, that was sort of the point”….was the name not clear????  Darn teenagers!
Printer Friendly: Low-Fat Peanut Butter and Jam Bars

Peace and Calling it like it is,

Isabelle

Find my recipe here as well (go check out the great linky party!)

Coffee and Mascarpone Icebox Cake

Coffee and Mascarpone Icebox Cake

I have had this recipe in my “to-do” pile since 2004…I wish I was kidding.  I have no clue why I haven’t made it yet since I am a huge fan of Mascarpone….creamy, delicious and cheesy…how can you go wrong?!!

The only little problem I realize with this…you need to plan ahead.  Bottom line if at 3pm (like me) you decide you want this lovely treat for your dessert the same evening, well rethink your game plan…..or maybe learn to read recipes (no, I still don’t).  You need to let it set for 8hrs…story of my life.  No problem, I made another dessert that same day so everyone got a treat for dessert.  Which means that we have now have PLENTY of sweets in our home to last us all week.

Inspired by: Gourmet Magazine August 2004

2004….seriously…I mean where the heck have I been that having a recipe since 2004 seems like last week.  Dang it.

maybe not the most photogenic cake but perfect nonetheless

I had to change a few things and I couldn’t find good espresso powder.  But the cake is lovely regardless.  The Mascarpone really makes this cake delicious….and I mean 5 ingredients…you can’t ask for an easier recipe in your bag of tricks

Ingredients:

3 cups chilled heavy cream

1/2 cup plus 1 tablespoon sugar

1 8-ounce container Mascarpone cheese at room temperature

1 (9-oz) box chocolate wafers such as Nabisco Famous

1 tablespoon instant coffee powder

How to:

Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.

Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.

layering

Pulse remaining chocolate wafers in a food processor until finely ground.

Beat remaining cup cream with coffee powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.

Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.

Delicious and a nice change for dessert

Printer Friendly: Coffee and Mascarpone Icebox Cake

lovely, light and creamy icebox cake

Peace and Don’t wait 9 years to make a recipe,

Isabelle

Dulce De Leche and Bacon Magic Bars

Dulce De Leche and Bacon Bars

I saw this recipe in my Food and Wine Magazine back in Nov. 2010 and I knew just by looking at the pictures that I would love everything about this recipe.  I wasn’t wrong.  Seriously: DULCE DE LECHE AND BACON….OMG….one of “bestest” combinations in the whole world if you ask me!  My kids love Dulce De Leche.  I have to hide it if I buy a can/jar because they will use it immediately.  They make fudge, brownies, icing, dipping sauce….you name it.  They always find a recipe to use it.  Because I wanted these bars as a special treat for us this weekend, the jar was in my night stand

Source: Food and Wine

Note: I really didn’t change the recipe…well they did ask for a 16-ounce jar of Dulce De Leche and all the grocery stores around here carry is 13.4-ounce cans.  I figured it would work.  It did.  Also I did change the name.  Honestly it was just too long for my liking: Dulce de Leche, Coconut and Chocolate Chip Magic Bars….the important star ingredients are Dulce De Leche and Bacon…the end.

this is serious stuff….dulce de leche and bacon…it’s magical!

Ingredients:

1 1/2 sticks unsalted butter

1/4 cup sugar

1 vanilla bean, seeds scraped

1 large egg yolk

1 1/2 cups all-purpose flour

1/2 teaspoon salt

4 ounces bacon, finely diced (about 4 slices)

3 cups sweetened shredded coconut

12 ounces semisweet chocolate chips

1/2 cup salted roasted almonds, chopped

One 13.4-ounce jar dulce de leche

One 14-ounce can sweetened condensed milk

How to:

Preheat the oven to 350 degrees F.  Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang.  Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes.  Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

brown butter…it’s a very good thing!

Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended.  Add the flour and salt and beat until moistened crumbs form.  Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

these are the lovely crumbs you are looking for

the crust…exciting isn’t it?!

Meanwhile, wipe out the bowl used to make the crust.  In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes.  Drain the bacon on paper towels and let cool.  In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust.  Lightly press the coconut-bacon mixture over the dulce de leche.  Drizzle the remaining dulce de leche mixture on top.

first layer

second layer, the toppings

and finally the last drizzle of dulce de leche

Bake the bars for 35 to 40 minutes, until lightly browned on top.  Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour.  Carefully remove the bars from the pan and peel off the paper.  Cut into bars and serve.

well HELLO GORGEOUS!

time to dig in….and we sure did! DELICIOUS!

Printer Friendly: Dulce De Leche and Bacon Magic Bars

Peace and Bestest,

Isabelle

Chewy Molasses Squares

Chewy Molasses Squares

In an effort to be on top of things and not wait until the last minute to do everything in my life, I thought I should read/re-read my everyday Food Issue #80.  This issue will be for my March installment of “let’s not have these little magnificent magazines sit on my bookshelf being unused”….so far I have only missed December…I was probably in a food or alcohol relaxed state (just being honest here) so that doesn’t count.  Now my February was kind of a bore to me….a delicious bore but a bore none the less.  This next issue however is fabuuuuulous and since I am “the craziest visual person who can’t stop thinking about a food if it looks good”….I had to make this lovely recipe from this issue.  The picture alone in the magazine sent me into some sort of a girlie giggling fit. (not a pretty sight let me assure you)

No this is not the monthly installment…this is a little bonus for you guys!  Also technically it was sent in by a reader and NOT a creation of Mrs Stewart or her staff therefore I am in the clear!

Can one really be in trouble for giving too many delicious recipes and/or not following her own rules of sharing from a monthly magazine???

enough talking let’s get to the recipe

Ingredients:

Nonstick cooking spray

1 3/4 cups all-purpose flour (spooned and leveled)

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

1/3 cup unsalted butter, room temperature

3/4 cup granulated sugar

1 cup unsulfured molasses (unsulfured molasses has a purer sugar-cane taste than sulfured)

4 large egg whites

1/2 cup confectioners’ sugar

How to:

Preheat oven to 350 degrees.  Lightly coat an 8-inch square baking dish with cooking spray.  In a small bowl, whisk together flour, baking soda, and salt.  In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 4 minutes.  With mixer on medium, add molasses and egg whites and beat until combined.  With mixer on low, add flour mixture and beat until combined.

Transfer batter to dish and smooth top.  Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes.  Let cool completely in dish on a wire rack.  Invert cake onto a cutting board and cut into 1 1/2-inch squares.  To serve, toss in confectioners’ sugar to coat.

lovely color! Ready to bake

time to let it cool!

Note: when I first saw the picture of these lovely little squares it almost looked like a chewy caramel (but with molasses) but in fact it is more like a moist dense cake bite dipped in powdered sugar….bottom line still amazingly delicious treat!

cute little cake bites…careful if you wear a dark shirt…powdered sugar everywhere

Printer Friendly: Chewy Molasses Squares

Peace and I make the rules,

Isabelle

Go check out my recipes and more on this lovely linky party:

My Mom’s Nanaimo Bars

My parents are visiting this week.  Which is why I had to share one of my favorite childhood treats.

My Mom’s Nanaimo Bars

I know there are millions of recipes out there for Nanaimo Bars.  Trust me I am not trying to reinvent the wheel.  I am only offering you my mom’s version.  It’s delicious but so is everything my mom makes.  She is an awesome cook and baker.  I wouldn’t steer you wrong.  The woman knows what she’s doing.  I have to be honest.  I have never made her Nanaimo Bars until today.  Why?  Easy, because she makes them for me whenever I have a craving for them.  She’s nice like that.  This means I have been known to wait a while to satisfy a craving since my parents live in Montreal and I live in Indiana.

I have had my mom’s recipe for years.  I guess she wanted me to have it in my repertoire.  Like any good child, I just want her to make them for me.  Also you might be interested in knowing that in French (in Quebec, anyway) we call Nanaimo Bars: Barres Dominos.  I think (and I know you guys will set me straight if I am wrong) it’s because they look like Dominos…either way they are SUPER DELICIOUS!

yummy…delicious…scrumptious…fantastic…this is happiness!

Ingredients:

Layer #1:

1/4 cup unsalted butter, melted

1/4 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon vanilla

2 eggs

2 cups graham crackers crumbs

1/2 cup very finely chopped walnuts (or pecans or almonds if that’s what you have on hand)

Layer #2:

1/4 cup unsalted butter at room temperature

2 tablespoons instant vanilla pudding

4-5 tablespoons  milk

2 cups powdered sugar

Layer #3:

4 1-ounce semi-sweet chocolate squares

3 tablespoons unsalted butter

How to:

Layer #1:  Preheat your oven to 350 degrees F.  Grease an 8×11 glass baking dish or line with parchment paper leaving an 1-inch overhang all-around.  Set aside.  In a large bowl combine your melted butter, sugar, cocoa powder, vanilla, eggs, graham crackers and chopped nuts.  Press into your prepared pan.  Bake in your preheated oven for 10-12 minutes.  Remove, let cool completely and put in your fridge.

layer #1

Layer #2:  In a large bowl cream your butter, pudding, milk (start with 4 tablespoons) and powdered sugar, until you have a smooth consistency.  Spread over your first layer and return to fridge.

layer #2

Layer #3:  Melt your chocolate and butter in your microwave or in a double boiler.  Gently pour over your second layer.  Return to the fridge until completely set.  Cut into bite size pieces, you may want to run your knife under hot water between cut to make clean slices.

and finally layer #3

OH MY SWEET HEAVEN….these are so good!

Printer Friendly: Nanaimo Bars

Why I love my mom’s the best?  I favor the gorgeous pale yellow color of her Buttercream filling as opposed to the white icing some recipes call for.  It’s the vanilla pudding, it definitely adds creaminess to the layer.  I love the delicate nutty flavor in the crust and that it is not too sweet.  I absolutely adore the simple chocolate layer, not too dark not too sweet, not too thick….just perfect.

these make a great hostess gift, a great “sorry you’re having a rough day”, a great potluck dessert…and on and on

Peace and My Mom is Awesome,

Isabelle

I shared my recipe on this lovely linky party:

Orange-Walnut Olive Oil Cake with Sweet Yogurt

Orange-Walnut Olive Oil Cake with Sweet Yogurt

My husband and I have been researching food…not in the sense of new food to eat, cook or bake with but more what food does to your body.  For example, some food has natural anti-inflammatory benefits: Tumeric is one.  We are forever intrigued with using natural resources to cure any ailment our family might have.  I hate taking medications, it is against everything I believe.  I don’t like the side effects or the possibility of more damage without an actual cure.  We have been looking for books at our local library, there are plenty out there to keep us busy during the ugly winter months!

As you know, I love making everything from scratch.  Yes, I am the annoying mom who makes the granola bars, the bread, I love to make dinner every night…blah blah blah…I know this is not for everyone, but it’s for me.  That’s the way I grew up.  I never had take-out until I was in college and my roommate Helen informed me of a world I had been missing….my mom was also the crazy lady who even made her own egg rolls, fried rice and sweet and sticky spareribs .  I am not saying you should make everything from scratch, I am simply suggesting that we need to worry more about what we put in our bodies before we head to the doctor for some medicine to feel better.  Yes, I am getting off my soap box…simply because I have a great recipe to share with you

During this little research I found a lovely recipe.  I thought it would be a nice treat for the family since we have been eating lots of good “green healthy” food lately and very little sweets.  Turns out this recipe is amazing.  I decided I should share it with you as well.

I love this cake, and I think it happens to be quite photogenic!

From: Power Foods  from the editors of Living Well Magazine.

Ingredients:

1/2 cup olive oil, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1 cup walnuts

1 tablespoon freshly grated orange zest, plus more for garnish

2 teaspoons baking powder

1 teaspoon salt

2 large eggs

1 cup packed light-brown sugar

3/4 cup fresh orange juice

Confectioners’ sugar, for garnish

1 cup low-fat Greek yogurt

2 tablespoons confectioners’ sugar

How to:

Preheat oven to 375 degrees.  Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan.  Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.

In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts.  Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.

nothing pleases me more than not using my mixer…going old school!

gently mixing, I love the gorgeous amber color!

mix no more….you have arrived!

Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.  Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.

ready, set, bake

my house smells like heaven! Look at this perfect little cake!

I had to give you a side view…absolutely stunning!

In a small bowl, stir together yogurt and confectioners’ sugar.  Before serving, dust cake with confectioners’ sugar.  Serve with sweet yogurt garnished with orange zest, if desired.

Time to treat yourself!

Note: This dessert is all about happiness.  Not just the taste but because it’s loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts).  Nutrients shown to boost your mood. 

Printer Friendly: Orange-Walnut Olive Oil Cake with Sweet Yogurt

Peace and Happiness Always,

Isabelle

Chocolate Drop Cookies

Chocolate Drop Cookies

As you know I like to judge cookbooks and people by their cookie recipes.  I know it’s completely crazy.  Let’s be honest, if you give me a crappy cookie, well, I am sorry we just can’t be friends.    OK, this might be a slight exaggeration on my part but I do value a good cookie recipe and I will do just about anything to get a recipe if I think it will make me look good.

This recipe comes from the lovely cookbook Mad Hungry: Feeding Men & Boys by the ever so talented Lucinda Scala Quinn.  Little known fact: I have somewhat of a healthy (?) obsession with Mrs Scala Quinn.  I try to keep it low key because I don’t want to spook her and have her running for the hills hiding from me.  I casually follow her on Instagram.  I nicely like most of what she pins on Pinterest.  I’ve googled her.  I have Youtubed her (yep…new verb: to youtube someone!)  I read all her status updates on Facebook, trying not to like too many so I don’t freak her out….so you get it…it’s a HEALTHY obsession.

Mad Hungry: feeding Men & Boys by Lucinda Scala Quinn

Note: She is also friends with Martha Stewart….I mean Mrs Stewart! I <3 them both more and more….her cookie recipe is lovely (as expected) so we can remain friends…it’s a one sided friendship but I can deal with it.

Lovely soft chewy chocolaty cookies!

Ingredients:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon coarse salt

1 cup unsalted butter, softened

3/4 cup sugar

1  large egg, lightly beaten

1 teaspoon pure vanilla extract

6 ounces bittersweet chocolate, melted

1/2 cup shredded coconut (optional)

1/3 cup milk (low-fat is OK)

How to:

Preheat your oven to 350 degrees F.  Butter or line 2 rimmed baking sheets.  Set aside.

In a small bowl, whisk together the flour, baking powder and salt.  Set aside.

In a large bowl, cream together the butter and sugar.  Beat in the egg and vanilla.  Blend in the melted chocolate and coconut, if desired.  Alternately add the flour mixture and milk, ending with the flour.  Drop dough by teaspoonfuls onto the baking sheets 1 inch apart.  Bake for 10 to 15 minutes, until the edges are set and the centers are still soft.  Remove to a cooling rack.

getting all my ducks in a row…or cookies

these bad boys spread quite a bit, glad I left enough room!

Note: I baked mine for 12 minutes and they were perfect.  Also the recipe said it makes 24-30 cookies I had about 36…maybe I made mine too small.

three lovely cookies for me (eh…that rhymed! sort of)

These cookies are super delicious and soft.  The girls called them Brownie Cookies.  I love the coconut in the cookies, it give a little bit more texture to each bites!

Printed Friendly: Chocolate Drop Cookies

Peace and One Sided Friendships,

Isabelle

Recipe linked up here: