recipeWHIM

Flan aka Creme Caramel Recipe

2013-02-01T14:29:00.000+02:00

Here is a dessert that takes very little time and effort but looks and tastes spectacular. Flan is a simple egg custard baked in a water bath with golden amber caramelized sugar.

Yield: 6 servings

Time: 20 minutes plus time to cool and chill (+2 hours)

Ingredients

4 cups whole milk

4 eggs plus 2 yolks

4 tbsp sugar

1 tsp vanilla extract

1 cup sugar

1 cup water

Directions

Fill a kettle of water and start on the oven to boil and preheat the oven to 350 degrees.

Arrange 6 glass ramekins or metal forms of your choosing (about 6-8 ounce sized) in a roasting pan and set aside.

In pour 4 cups of milk (1 liter) into a medium sized sauce pan and bring to a boil. Boil for 10 minutes, stirring frequently.

In the mean time, in a small sauce pan, mix together 1 cup sugar and 3/4 cup water. Simmer over medium heat until mixture has turned a dark amber color. This will take about 10-15 minutes. Do not stir but check every couple of minutes. Once the mixture starts to brown, it will turn dark brown fast so do not forget to check often.

While both are cooking on stove top, in a large bowl, whisk together 4 eggs plus 2 egg yolks, 4 tbsp sugar and 1 tsp vanilla extract. After the milk has boiled for 10 minutes slowly starting with a half a ladle at a time, add the milk to the egg mixture while whisking. After about 3 half ladles add the milk a full ladle at a time until all milk has been incorporated into the mixture.

By this time the sugar should be close to or already dark in color. Divide the mixture between the 6 ramekins.

Using a ladle, divide the egg and milk mixture between the 6 ramekins, slowly pouring directly on top of the caramel.

Fill the roasting pan with boiling water (careful not to get any water in the ramekins) until the ramekins are covered half way in water. Gently, place pan in oven and bake for about 15-25 minutes, until the center is slightly giggly when shaken but still slightly firm to the touch.

Remove from oven and let cool on the counter. Then cover with plastic wrap and refrigerate until completely chilled or at least 2 hours.

To serve, run a toothpick around the outside of the ramekin to loosen up any skin that has formed.
Place serving plate on top of ramekin and flip over, tapping bottom of ramekin until the insides have popped out onto the plate.

Homemade Chocolate Mint Cookies Recipe Thin Mints Grasshoppers

2012-12-25T21:04:00.000+02:00

Where we live, Thin Mints and Grasshoppers are not easy to come by. This recipe was born out of desire and necessity =) and the results are mind bogglingly better than the original, as in our version, the chocolate cover is thicker and really adds a nice contrast to the crispy mint interior.

Yield: about 2 dozen medium cookies

Time: 1 hour

Ingredients

12 tbsp butter or margarine
1 cup sugar
1 egg
1 tsp peppermint extract
1/2 tsp vanilla extract

1 1/2 cups flour
3/4 cup cocoa powder
1/2 tsp salt

8 oz of your favorite high quality chocolate (dark, milk or white) for dipping
1/2 tbsp butter

Directions

In the bowl of an electric mixer, cream together butter and sugar until fluffy

Add egg, peppermint and vanilla extract and mix until combined

In a separate bowl, whisk together flour, cocoa powder and salt

Add to mixer in three parts and mix until well incorporated (dough will be very sticky)

With the help of a sturdy rubber spatula, scrape out dough and form into 2 balls

Wrap with plastic and chill in refrigerator for a least an hour or overnight

On a well flour surface, roll out dough to about 1/4 inch thickness and stamp with your favorite cutters

Bake at 350f (180c) for about 10 minutes or until the cookie tops are dry to the touch
Remove from oven and let cool on baking sheet for 5 minutes then transfer to baking rack to cool completely

While cooling prepare chocolate dip
In a bain-marie (double boiler) over warm water until simmering
If chocolate comes in a block cut up into small pieces and add to bain-marie
Stir until chocolate starts melting
Add butter and stir until all the chocolate melts
Remove from heat and drop cookies in one at a time (working quickly) covering both sides then remove and let cool on wax paper covered baking sheets or plates

Store cookies in an airtight container between layers of wax paper until ready to serve

Cream Cheese Sugar Cookies Recipe

2012-12-23T15:56:00.001+02:00

These cream cheese infused sugar cookies are so special. The unexpected flavor of cream cheese is such a great surprise. Add a quarter tsp of cinnamon or nutmeg to really kick start the holiday flavor.

Yield: about 2 dozen medium cookies

Time: 25 min

Ingredients

1 cup butter or margarine (softened)

6 tbsp cream cheese (softened)

1 cup sugar

1 egg yolk

1 tsp vanilla extract

2 1/4 cups flour

1/2 tsp baking powder

1/4 tsp salt

Directions

In the bowl of an electric mixer, cream together butter, cream cheese and sugar until fluffy

Add egg yolk, vanilla extract

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

Add to mixer in three parts and mix until well incorporated (dough will be very sticky)

With the help of a sturdy rubber spatula, scrape out dough and form into 2 balls

Wrap with plastic and chill in refrigerator for a least an hour or overnight

On a well flour surface, roll out dough to about 1/4 inch thickness and stamp with your favorite cutters

Bake at 375f (190c) for about 10 minutes or until edges are golden brown

Guest Blog: Spicy Gingerbread Man Cookies Recipe

2012-12-20T12:14:00.003+02:00

We recently came across our guest blogger after posting online some wonderful pictures of his freshly baked gingerbread man cookies. He kindly accepted sharing his recipe with our readers and we are glad to present these to you today. Thank you Steve for sharing your delicious recipe and beautiful pictures.

From our guest blogger...

One of my favorite Christmas memories from childhood is spending hours in the kitchen each year, mixing, rolling, cutting, forming, baking, cooling, and then finally icing our traditional family cookies. While this spicy gingerbread cookie was not usually on our Christmas baking list, I love it because it combines the warm flavors of some of my favorite seasonal spices with the whimsical gingerbread boy figure loved by children everywhere. They are finished with a simple white piping that adds a touch of elegance and invites each cookie to take on a personality of its own.

Click below to view the recipe and additional pictures

Yield: 14-16 large gingerbread men

Ingredients

For cookies:
1/2 cup margarine (room temperature)
1/2 cup sugar
1/2 cup molasses
1 egg yolk (if recipe is doubled, use 1 whole egg)
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground nutmeg

For Royal Icing

1 egg white
1 tsp lemon juice
2 cups powdered sugar

Directions

Preheat oven to 350F (175C)

In a large bowl, cream margarine and sugar until smooth with an electric mixer

Add molasses and egg yolk, and beat until combined

In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg

Add dry ingredients to molasses mixture and blend until smooth

Cover and chill in refrigerator for at least one hour

On a lightly floured surface, roll half of the dough out to 1/4 inch thickness

Cut into desired shapes with cookie cutters

Place cookies 2 inches apart on ungreased cookie sheets

Repeat with remaining dough

Bake for 8 to 10 minutes until slightly firm, being careful not to allow them to brown

Cool on cookie sheet for about 5 minutes before transferring to wire racks to cool completely

Once cookies have cooled, prepare royal icing

Put all ingredients in a small mixing bowl and mix until thickened and peaks form.

Thin with water to reach desired consistency and cover when not in use to prevent skin from thickening

Using a piping bag wit a writing tip, outline or decorate the cooled cookies as desired

If using candies, press into icing while still wet

Allow icing to dry completely before storing

Stack between layers of parchment papers for best results

About our author

Steve is an English teacher and baking enthusiast, who loves experiencing new tastes and trying new recipes, as well as making the stuff he grew up on.

Chewy Rich Real Chocolate Brownies Recipe

2012-12-17T21:41:00.001+02:00

We were inspired to make these while making Chocolate Lava Cake. Why are there so many brownie recipes with only cocoa powder? We added cocoa powder to the melted chocolate to make them richer and the simplicity of the ingredients really make these brownies stand out. The secret to really chewy gooey brownies is to undercook them slightly.

Yield: 8"x8" or 9"x13" pan of brownies

Time: 1 hour

Ingredients

3/4 cup flour

4 tbsp cocoa powder
1/2 tsp salt

8 oz high quality dark chocolate (broken into small pieces)
1 stick of butter
1 1/2 cups sugar
2 tsp vanilla extract
4 eggs

Directions

Preheat the oven to 350 f (180 c) and butter your pan or line with parchment paper
One bowl method:

Melt the chocolate and butter in a bain-marie (hot water bath) and whisk until smooth
Remove from bain-marie
Stir in sugar and incorporate well using whisk
Let rest momentarily while mixing together in a separate bowl the flour cocoa powder and salt
Add vanilla to chocolate-butter mixture and whisk
Add eggs one at a time and whisk well
Add the flour mixture (heaping soup spoon at a time) and mix just until incorporated
Pour into pan and spread around evenly using a spatula
Bake until a toothpick inserted into the center of the brownies comes out clean
Start checking at the 35 minute mark and check every 5 minutes
Do not over-cook (unless you like them crispy)
Let brownies cool completely in pan before removing and cutting

recipeWHIM Christmas Cookie Recipe Contest

2012-12-16T19:07:00.001+02:00

Dear Whimmers,

Send us your best recipe for Christmas cookies before Saturday, December 22th.

We will test your recipes and choose 3 winners.

Winners will have their recipes highlighted on our website along with a backstory of the recipe and a link back to your website (if applicable).

We are looking forward to hearing from you!

Click Here to Submit Now

Photo credit: PetitPlat - Stephanie Kilgast / Foter / CC BY-NC-ND

Oatmeal Lace Cookies Recipe

2012-12-07T14:27:00.000+02:00

These cookies are so quick to make and so buttery and delicious. We present to you one of our favorite holiday classics!

Yield: 30 Cookies

Time: 25 Minutes

Ingredients

2/3 cup melted butter

1 1/2 cup rolled oats

3/4 cup brown sugar

3/4 cup sugar

3 tbsp flour

1/4 tsp salt

1 egg

1 tsp vanilla extract

Directions

Preheat the oven to 350 f (180 c)

Lightly oil or butter a baking sheet

In large bowl combine oats, brown and white sugar, flour and salt

Slowly pour in melted butter and combine

Lightly beat egg and add to mixture along with vanilla extract

Mix until combined well

Using an ice cream scoop, drop batter onto greased baking sheet leaving 2 inches between

Bake for 6-8 minutes or until golden brown on edges and center is bubbling

Let rest for 2-3 minutes then transfer to baking rack to cool

Homemade Classic Cocktail Sauce Recipe

2012-11-26T16:10:00.000+02:00

Shrimp cocktail is a simple hors d'oeuvre that is so easy to prepare but will be the biggest hit of your cocktail table or buffet.

Never let the star of your buffet fall because you used a store-bought cocktail sauce. Use this 3 minute recipe and not only will you know what you put in it, but you can adjust the horseradish and hot sauce to your liking. For us, the more horseradish the better!

Ingredients

1 cup ketchup

2-3 tbsp prepared horseradish (in jar) (start with 2 then add to your liking)

2 tsp worcestershire sauce

1 tsp fresh lemon juice

pinch of freshly ground black pepper

green tabasco sauce

Directions

In a medium mixing bowl add ketchup, 2 tbsp horseradish sauce, worcestershire sauce, lemon juice, black pepper and whisk together.

Taste.

Add more horseradish 1 tsp at a time and a few drops of green tabasco sauce until you reach the flavor you love.

Cover with plastic wrap and let sit in the refrigerator for at least 1 hour so the flavors will meld.

Pumpkin New York Cheesecake Recipe with Sour Cream Topping

2012-11-20T23:07:00.000+02:00

prep: 20 minutes
cook: 1 hour 10 min + 1 hour cooling

Ingredients

for filling: for crust:

3 (8 oz) packages cream cheese, soft 1 cup ginger cookies (ground)

1 1/2 cups sugar 1/2 cup ground hazelnuts

5 eggs + 1 yolks 1/4 cup melted butter

3 tbsp flour

1 tbsp vanilla extract

1/4 tsp salt for optional sour cream topping:

1/2 tsp ground cinnamon 1 cup sour cream

1/4 tsp ground ginger 1 tbsp sugar

1/4 tsp ground nutmeg

1 1/2 cups pumpkin puree

1/2 cup heavy cream

Directions
Preheat the oven to 475 f. Butter a springform pan and set aside.

Crust:

In a medium bowl add ground ginger cookies and ground hazelnuts. Stir in melted butter until all crumbs are moistened. Spoon mixture into the bottom of the spring-form ban and spread evenly pressing firmly with the back of your spoon. Set aside until filling is prepared.

Filling

In a large bowl of an electric mixer with paddle attachment, mix softened cream cheese, sugar and flour for 2 minutes. Add the eggs one at a time and mix well. Add vanilla, salt, cinnamon, ginger, nutmeg and pumpkin puree, mix until combined. Add cream and mix until combined.

Pour into spring-form pan and place into oven. Bake at 475 f for 10 minutes then reduce heat to 200 and continue baking for an hour.
Turn of oven and leave cake inside until oven is cool.

Wrap pan in plastic and chill cheesecake in refrigerator overnight.

*For Sour Cream Topping (this step is optional)
*When ready to serve, preheat oven to 350.
*In a bowl mix 1 cup of sour cream and 1 tablespoon of sugar. Pour over cheesecake and spread around with a rubber spatula. Place in oven for 5 minutes.
*This step can also be done directly after cheesecake is finished cooking and cooling in the oven, before placing in refrigerator.

Release cake from springform and serve.

Home Fries aka German Style Potatoes Recipe

2012-11-17T13:13:00.002+02:00

prep: 5 min

cook: 30 min

Ingredients

4 large Idaho potatoes

1 tbsp butter

1 large yellow onion

1/2 tsp salt

1/2 tsp paprika

1/4 tsp black pepper

Directions
Start a pot of water boiling on the oven large enough to hold the potatoes and filled with enough water to cover them.

Peel the potatoes and cut in half. Place in boiling water and cook until fork can easily pierce them, about 20 minutes.

Meanwhile, peel and dice onions and set aside.

Remove potatoes from water and cut into cubes.

In a frying pan on medium-high, melt butter then add potatoes and saute until soft. Add potatoes, salt paprika and black pepper and saute until potatoes are browned, about 10 minutes.

Enjoy for breakfast or next to a juicy steak.

Thanksgiving Recipe Contest

2012-11-16T23:39:00.003+02:00

Dear Whimmers,

Send us your best recipe for Thanksgiving before Tuesday, November 20th.

We will test your recipes and choose 3 winners.

Winners will have their recipes highlighted on our website along with a backstory of the recipe and a link back to your website (if applicable).

We are looking forward to hearing from you!

Click Here to Submit Now

Pre-recipe Chestnut Preparation

2012-11-15T11:18:00.001+02:00

With the million and one things you have to do in the days before Thanksgiving or Christmas, the last thing you want to do is spend time scoring, cooking and peeling chestnuts. Thats why we prepare and cook our chestnuts weeks before we need them and freeze them. Just take them out of the freezer the night before and place into the fridge and use them however the recipe calls when your ready. Find out how we do my clicking read more...

While we love to eat our chestnuts roasted or baked, we only use chestnuts that are boiled in our recipes. Roasting leaves the chestnuts hard in some spots and tender in others. For consistent tender results we boil.

prep:10 min

cook: 10 min

Ingredients

Chestnuts (we like to do 2 lbs at a time)
Water
Pot or large sauce pan

Directions

Start a pot of water boiling on the stove.

Cut an X on the flat part of the shell using a small sharp knife.
* If you do not need whole chestnuts for your recipe, cut the chestnut in half lengthwise, this will make them very easy to peel

Drop the chestnuts in the pot of boiling water and cook for about 5 minutes.

these chestnuts are halved

Check if the chestnuts are cooked by piercing with your knife. If it goes in with no resistance then turn off. If not check every minute until they are ready.
Drain water, let cool slightly then peel.

halved chestnuts pop our of the shell much easier than scored whole chestnuts

It is easier to peel a warm and moist chestnuts, so work fast. You can do this by using a towel or silicone gloves to protect your hands.

Chestnuts can be stored in the fridge for up to a week or froze for up to 3 months. Simply remove from freezer and let thaw on the countertop for an hour before use.

Homemade Pumpkin Puree Recipe (for pie, cheesecake, soup, etc...)

2012-11-11T23:19:00.002+02:00

To help you get a head start on your Thanksgiving planning, here is a recipe to make pumpkin puree that you can use in your pumpkin pie, pumpkin cheesecake, pumpkin soup or any other pumpkin dish that calls for pumpkin puree.
You will never use canned again!

prep:10 min

cook: 60 min
yield: 2 lb of pumpkin yields approximately 1 cup of puree

Ingredients

Your choice of size and type of pumpkin, remember 2 lb pumpkin = approx 1 cup puree

Directions

Preheat the oven to 375 f and line a baking sheet with parchment paper.

Clean pumpkin with warm water and cut off stem. Cut pumpkin in half and scoop out seeds (these can be roasted separately) If pumpkin is very large it can be cut into quarters.

Place on baking sheet so the inside is facing down and roast for 40 to 60 minutes or until the pumpkin is easily pierced by a fork (start checking at the 40 minute mark every 5 minutes.

Let pumpkin cool completely before scooping out from flesh.
Process roasted pumpkin in food processor until smooth.

You can also let the pumpkin puree sit in a strainer overnight in the fridge to give it a little more concentrated flavor.

liquid released while resting in refrigerator overnight

Pumpkin should be used within 5 days or stored in freezer up to 3 months.

We like measure 1 cup portions and then store in freezer baggies.

Thanksgiving Hosting Checklist

2012-11-05T02:23:00.001+02:00

With Thanksgiving just a few weeks away, we are pleased to provide you with a checklist to help with your planning.

We hope our planning guide can simplify your holiday, leaving you with more time to be with your loved ones.

Click here to download our free Thanksgiving planning guide pdf.

Yours truly,
recipeWHIM

Roasted Sweet Potato and Olive Oil Mash Recipe

2012-11-01T20:31:00.002+02:00

What is Autumn without sweet potatoes? Where we live, it is hard to find this vegetable before late October, so while it is in season, we cherish it. This simple recipe allows the flavor of the sweet potatoes to take center stage. Bon appétit!

prep:10 min

cook: 40 min
yield: 4 servings

Ingredients

3 large sweet potatoes (about 1.5 lbs each)
2 tbsp extra virgin olive oil (plus more for roasting)
1 sprig of fresh rosemary
salt and pepper to taste

Directions
Preheat the oven to 400 f and line a baking sheet with parchment paper.

Clean and peel sweet potatoes cut in quarters, length wise.

Place sweet potatoes cut side up on the baking pan, sprinkle with olive oil and rosemary. Roast in oven until tender (about 40 minutes) and a fork inserted into the center easily pierces the flesh.

Remove from oven and let cool for 5 minutes. Remove rosemary but save a few sprigs for garnish.

Transfer to a large bowl and add olive oil. Mash with potato masher until silky then taste and season with salt and pepper. Transfer to serving dish and serve with a sprig of roasted rosemary and a drizzle of olive oil.

photo courtesy of schoolphotoproject.com

Chicken Pot Pie Recipe

2012-10-31T12:01:00.000+02:00

This recipe has it all. It is the ultimate in comfort food and you will absolutely be making this once a week from now on. With its flakey, crispy yet tender crust and its moist and savory filling... Presenting your new favorite dish!

prep: 35 min

cook: 30 min
yield: 1 casserole

Ingredients

for chicken: for crust: for filling:

2 skinless boneless chicken breast 1 cup flour 1/2 stick butter
1 slice of lemon 1 stick of butter 1 thin sliced leak (white only)

1 bay leaf 1 tsp salt 1/2 cup thin sliced celery

1 tsp salt 2 tsp yogurt 1 cup frozen vegetable mix

1/4 tsp black pepper 2 tbsp flour

3 cups water 1/2 cup milk

Directions

Preheat the oven to 350 f.

Make crust by adding flour, salt and butter to food processor or countertop mixer with paddle attachment and combine thoroughly . Add yogurt and combine until dough forms a ball. If the mixture is too dry, add a few drops of ice water until it is ready. Wrap dough in plastic wrap and leave in refrigerator for at least 20 minutes.

In a shallow pan combine chicken breast, water, lemon, bay leaf, salt and pepper. Boil on medium heat for 10 minutes. Remove chicken breast and dice then set aside. Strain and reserve 2 cups of the broth for the filling and set aside.

In a large sauce pan melt butter over medium heat and add leeks and celery. Saute for 8 minutes until soft. Add frozen vegetable mix and stir for another 5 minutes. Add flour and continually stir until well incorporated for 1 minutes. Add the milk to the reserved broth them pour into saucepan and mix well. Let mixture cook on medium heat until it has thickened. Add chicken and stir to incorporate. Pour mixture into casserole pan.

Remove dough from refrigerator and using a rolling pin, either on a well floured surface or between 2 pieces of parchment paper, roll the dough into a rectangle big enough to cover your casserole (the dough should be 1/4 inch thick). For best results, after the dough has been rolled out, fold it and re-roll - this produces an extra flakey crust.

Cover the casserole and trim the edges as you would a pie. The leftover dough can be discarded.

Bake on 350 until crust is golden brown.

I selected this post to be featured on Cooking Blogs. Please visit the site and vote for my blog!

Feta Cheese Stuffed Dill Buns

2012-10-10T14:46:00.000+03:00

These savory buns make for a great breakfast treat. The secret to the softness is the cheese in the dough. We hope you enjoy them as much as we do. Traditionally, this recipe was done by hand, but feel free to use your counter-top mixer. Either way, this recipe takes no time to whip up.

prep: 20

cook: 25
yield: 24 buns

Ingredients

3 cups flour 1/4 cup greek style yogurt
1/2 tsp salt 2 tbsp milk
2 tsp baking powder 2 eggs plus 1 egg yolk (yolk for egg wash)
1/2 cup minced fresh dill white or black sesame for garnish

1 cup crumbled feta cheese (reserve 1/4 cup for stuffing the buns)

Directions

Preheat the oven to 350 f and line a baking sheet (or 2, as 1 sheet fits 12 buns) with parchment paper.

In the bowl of your countertop mixer, with the paddle attachment set, add in flour, salt, baking powder and dill and mix on low for 30 seconds. Add 1 cup crumbled feta, yogurt, milk and 2 eggs and mix on medium until a soft dough has formed and is no longer sticking to the sides. If the dough is too sticky, add flour 1 tbsp at a time until dough forms a ball and no longer sticks to the sides of bowl.

Remove dough from bowl and knead a little with floured hands, the dough should be just slightly sticky. Leave dough on counter or a plate and start to pick off walnut sided pieces and form balls. You should have about 24 balls.

Take each ball and insert your finger in the center to make an indentation. Using a demitasse spoon, fill the balls with a small amount of crumbled feta then pinch the ball closed again and put on baking sheet.

To make egg wash: mix 1 tsp water with 1 egg yolk.

Brush all the balls with the egg wash then sprinkle sesame seeds over them.

Place the baking sheets in a 350f oven and bake until buns are golden brown (about 25 minutes).

Cool on a wire rack and serve at room temperature.

Moist and Tender Yellow Cake Recipe

2012-09-20T09:14:00.000+03:00

This batter creates an extra moist cake that is perfect for any occasion. This versatile cake can be sliced layered and frosted for a wonderful layer cake or dropped into cupcake tins for delicious cupcakes.

click to view this free recipe card

prep: 10 min
cook: 40 min
yield: (1) bundt cake or (2) 9" cake tins

Ingredients

2 large eggs 1 tsp vanilla extract
1 cup veg oil 3 cups flour

1 3/4 cup sugar 2 tsp baking powder

1 cup milk 1/2 tsp salt

Directions

Preheat the oven to 350 f. Oil and flour a cake pan(s).

In a large bowl, mix together eggs, oil and sugar until double in volume and lighter in color.

Add milk and vanilla extract and mix until incorporated.

Sift in flour, baking powder and salt and mix just until incorporated.

Pour into cake tin(s) and bake until golden brown and a toothpick inserted in the middle of cake comes out clean (about 40 minutes)

Let cake cool, then transfer to a wire rack to cool all the way.

Carrot Cake Recipe

2012-09-14T12:22:00.000+03:00

This is a wonderful recipe which results in a moist, tender and flavorful cake. I am sure this will be your go-to recipe from now on.

click to view this free recipe card

prep: 20 min
cook: 40 min
yield: 1 loaf

Ingredients

1 1/4 cup                                             1/2 cup lt brown sugar
1 tsp baking powder 1/4 cup white sugar
1/2 tsp baking soda    3 eggs (room temp)
1/2 tsp salt 1/4 cup milk
1/2 tsp ground cinnamon 1/2 cup unsltd butter (soft)
1/2 tsp ground nutmeg    1 tsp vanilla extract

2 cups grated carrots rind of 1 orange

Directions

Preheat the oven to 350 f. Line the bottom of a loaf pan with parchment paper, then butter and flour the pan.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon & nutmeg, then set aside.

In a large bowl with an electric mixer on med, cream butter with brown and white sugar until light and fluffy. Add in eggs one at a time and mix until incorporated. Add vanilla, orange rind and carrots then mix well.

On low speed or by hand, add dry ingredient mixture in halves, just until combined.Pour cake batter into pan and bake until a toothpick inserted into the center of the rack comes out clean (about 40 minutes).

Let cake cool, then transfer to a wire rack to cool all the way.

Top with our Cream Cheese Frosting or just a simple dusting of powdered sugar.

Cream Cheese Icing Recipe

2012-09-05T12:50:00.000+03:00

Silky, tangy, rich and delicious. A wonderful all purpose cream cheese icing. Add 1/4 cup milk to make a lighter cream cheese glaze.
Enough for 1 loaf pan. For a layer cake, triple the recipe.

Yield: 1 1/2 cup Icing

Prep Time: 10 minutes

Ingredients

1 cup cream cheese at room temperature

1/2 cup butter at room temperature
1/4 teaspoon vanilla extract

1/4 - 1/2 cup powdered sugar

Directions

In a medium bowl with an electric mixer (or in a stand mixer with the whisk attachment) cream together cream cheese and butter until lighter in color and fluffy in texture.
Add vanilla extract, mix well.
Add 1/4 cup powdered sugar, mix will and taste if needed add more sugar.
Scrape down sides of bowl and beat until well incorporated.
Cover bowl and cool in refrigerator for 20 minutes or until ready to use.

Very Best Carrot Cake with Very Best Cream Cheese Icing - Topped with Crushed Walnuts

Mini Labneh Cheesecakes (Yogurt Cheesecakes)

2012-08-21T15:50:00.003+03:00

This recipe is especially delicious if you remove them from the oven when the center is a bit undercooked. This leaves a creamy outside and a rich liquid inside once set in the refrigerator.

Yield: 6

Time: 40 minutes

Ingredients

200 grams Labneh cheese (or greek/strained yogurt)

1/2 cup sugar

1 tablespoon corn starch

rind of 1 lemon

1 teaspoon vanilla extract

2 small eggs

Method

Preheat the oven to 280 f (140 c)

Start a kettle full of water boiling

Put the pots that will be filled with the recipe into a roasting pan and set aside

Start the chocolate melting on a double boiler

In a saucepan bring the milk to a boil

Beat the eggs and egg yolk in medium size bowl

Whisk the milk into the eggs very slowly

Add the vanilla extract, melted chocolate and cocoa powder

Wisk until smooth

Fill the pots with the mixture, making sure to remove any foam from the top

Fill the roasting pan full of water until the pots are half-way immersed

Cook for about 40 minutes or until the center is set

Milk Chocolate Pots de Creme

2012-08-17T13:20:00.000+03:00

This recipe is especially delicious if you remove them from the oven when the center is a bit undercooked.
This leaves a creamy outside and a rich liquid inside once set in the refrigerator.

Yield: 6 large pots

Time: 40 minutes

Ingredients

50 grams milk chocolate

1 cups whole milk

2 whole eggs

1 egg yolk

1 teaspoon vanilla extract

1 teaspoon cocoa powder

Method

Preheat the oven to 280 f (140 c)

Start a kettle full of water boiling

Put the pots that will be filled with the recipe into a roasting pan and set aside

Start the chocolate melting on a double boiler

In a saucepan bring the milk to a boil

Beat the eggs and egg yolk in medium size bowl

Whisk the milk into the eggs very slowly

Add the vanilla extract, melted chocolate and cocoa powder

Wisk until smooth

Fill the pots with the mixture, making sure to remove any foam from the top

Fill the roasting pan full of water until the pots are half-way immersed

Cook for about 40 minutes or until the center is set

Light and Fluffy Pancakes from Scratch Recipe

2012-08-10T17:16:00.000+03:00

You will never make pancakes any other way once you try this simple and delicious recipe!

click to view this free recipe card

prep: 5 min

cook: 15 min

yield: 12 pancakes

Dry Ingredients Wet Ingredients
1 cup flour 1 cup milk
2 tsp baking powder 2 tsp vegetable oil

1 tbsp sugar 1 egg (separated)
1/4 teaspoon salt

Directions

Beat the egg white with a metal whisk until soft peaks start to form, set aside. In another bowl combine the milk, oil and egg yolk. Sift together dry ingredients and stir into the wet ingredients just until combined. Fold in egg white to the mixture.

Cook on a lightly oiled griddle or skillet over medium heat. Use a 1/4 measuring cup for consistent sized pancakes. Once the top of the pancakes start to form bubbles and dry out slightly, flip and wait until underside is golden brown.

Serving suggestions: butter, mascarpone cheese, fresh fruit, preserves, real maple syrup, fresh maple whipped cream, honey....

Red Lentil Soup with Fennel Recipe

2012-08-01T13:54:00.000+03:00

Yield: Serves 4
Time: 30 minutes

Ingredients

1 teaspoon butter or olive oil
1/2 fennel bulb (thickly sliced)
1 medium onion (coarsly chopped)
3 cloves garlic (sliced)
1 cup red lentils (rinsed and stones removed)

5 cups water

1/4 teaspoon sumac (optional)
1/2 teaspoon crushed red pepper (optional)
1 teaspoon dried mint
1 teaspoon salt
1/4 teaspoon black pepper
4 wedges lemon

Method
Warm the butter or oil in the a medium soup pan over medium heat
Add fennel, onion and garlic and stir constantly until soft (do not burn as soup will become bitter)
Add lentils and stir for 1 minute and add water and spices
Bring to a boil then reduce to a simmer for 20 minutes (or until lentils are soft)
Using an emersion blender, pure soup until smooth
Alternatively, working in small batches, blend in blender

Garnish with crushed red pepper (optional) and mint and serve with lemon wedges

crushed red pepper & mint garni