Dreaming of Paradise with Tropical Carrot Cake!

Hello everyone! Last night I finally got to make my favorite cake after dreaming about making it aaaaaall summer - carrot cake! I am in LOVE with carrot cake, have been since I was little. Anytime it was on a menu, it was an unspoken rule that I would order it (I still do now that I think about it...). So the opportunity finally arose to make this drool-worthy cake and I was ready for the task! I used a tropical carrot cake recipe, filled with coconut, pineapple, macadamia nuts, and candied ginger. When you're too short on cash to go to paradise, why not bring paradise to you? Hope you enjoy my pics! See you tomorrow!

Mise-en-place is ready! Time to get started!

Boy do I wish I had a camera that would do my hard work some justice! Here's the dreamy cake!

So moist it just melts in your mouth...I'm going to get a piece now...

Thank You!

I've reached 5000 page views! Thanks to everyone who's reading my blog, both new and since the beginning! Your support is truly appreciated.

Ready For Some Footbaaaaaaaaaaaaaaaall!

Happy Monday everyone! Football season has officially begun and with that comes tailgating, house parties, and the Super Bowl. To get you started on the path to being loved by all of the other guests (and maybe a pardon for liking the other team), here are a few recipes to satisfy the sweet, salty, and in between.

Less muss, less fuss...

Platinum Blondies
Al Roker

Ingredients

• 3/4 cup plus 2 tablespoons packed light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 8 tablespoons (1 stick) unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup chopped pecans, toasted
• 4 ounces white chocolate, chopped, or 3/4 cup white chocolate chips

Directions

1. Position a rack in the center of the oven and preheat the oven to 325 degrees F.
2. Lightly butter an 8-inch square baking pan with sides at least 1 1/2 inches high. Using an electric mixer or mixing by hand, beat together the sugar and egg until light and fluffy, about 3 minutes. Add the vanilla and butter and beat to mix well. In a small bowl, stir together the flour, baking soda, and salt and add to the butter mixture, beating until just incorporated. Do not overmix. Using a spoon, stir in the pecans and white chocolate.
3. Spoon the batter into the prepared pan and use a flat metal spatula or a butter knife to smooth the top. Bake the blondies for 25 to 30 minutes, until the top is dry and golden and a knife inserted in the center comes out with just a few crumbs attached (not wet, but not perfectly dry). Remove the pan from the oven and place on a wire rack to cool. Cut the blondies into 2-inch squares. The blondies can be stored, well wrapped, at room temperature for up to 3 days (these seem to get better as they sit) or frozen for up to 2 months (thaw before serving).

Meat lovers rejoice...

Bacon-Bourbon Brownies with Pecans

Kat Kinsman

Ingredients

• 1/2 cup pecans
• 1/2 pound sliced bacon
• 8 ounces bittersweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 stick plus 2 tablespoons unsalted butter
• 1 cup granulated sugar
• 1/2 packed cup light brown sugar
• 3 tablespoons bourbon
• 4 large eggs
• 1 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour

Directions

1. Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
2. In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
3. In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
4. Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.

Just add salt...

Pretzel Bites with Quick Cheddar Dip

Elizabeth Green, Gourmet Live

Ingredients

Pretzel Dough:

• 1 cup warm water (100° to 110°F)
• 1 (1/4-ounce) envelope active dry yeast
• 3 cups bread flour or all-purpose flour plus more for work surface
• 1 tablespoon coarse kosher salt
• 2 tablespoons packed light brown sugar
• 1/2 stick (4 tablespoons) unsalted butter, well softened
• Vegetable oil for bowl

Baking Pretzels:

• 8 cups water
• 1/2 cup baking soda
• Pretzel salt (see Cooks' Notes) or coarse kosher salt

Cheddar Dip (see Cooks' Notes):

• 12 ounces good-quality Cheddar cheese, cut into 1-inch cubes
• 6 to 8 tablespoons dry white wine or water

Directions

Make Pretzel Dough:

1. Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.)
2. Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
3. Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
4. Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
5. Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
6. Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper–lined rimmed baking sheets.

Bake Pretzels:

1. Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
2. In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
3. Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.

Make Cheddar Dip:

1. Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature before serving.

Cooks' Notes:•You can buy pretzel salt in some specialty food stores or online.
•Pretzel bites are best the day they are made, but they can be made 1 day ahead and kept in a resealable plastic bag or frozen 1 month. Thaw, and rewarm, if desired, in a 350°F oven for about 5 minutes.
•Cheddar dip is delicious plain, but you can flavor it with your favorite prepared mustard (we used grainy Dijon). Start with 2 teaspoons, adding more to taste, as desired, and/or caraway seeds (2 to 3 teaspoons, or to taste), coarsely ground in an electric coffee/spice grinder. Caraway seeds will be even better if you lightly toast them first (before grinding) in a dry heavy skillet over medium heat, stirring, until fragrant and a shade darker, 2 to 3 minutes.

Happy baking!

A Romantic Rosh Hashanah For Two

Hello everyone! I hope your day is sunny and cheerful. My new year's meal last night turned out deliciously! Though there were only 2 of us, we have enough to feed us for the next two weeks! But who cares, it was deeeeelicious! Here are a few photos of the spread:

A homemade round vanilla challah -
perfect for the holiday!

Matzo ball soup in a veggie broth (for me, of course)...
check out the china! I remembered to use it!

The meal! I made brisket bathed in red wine for my husband (not shown),
gefilte with carrots (my fave...not for the faint of heart), and Granny's sweet kugel (not to be missed!)

Voila! The grand finale: my beautifully moist, insanely addictive honey cake!

Thanks for checking out my holiday table. More dessert posts tomorrow!

Down to the Final Hour Wowable Rosh Hashanah Desserts!

Here we are my friends, it's Wednesday and we're in the final hours before the big celebration of the sweet, sweet new year! Fret not for this is NO time to panic...if you haven't figured out your menu yet, here are a few more dessert recipes that will make your family and friends go crazy (or say, "huh?!" but let's hope for the former). Good luck! Happy New Year!

For the unconventional...

Manischewitz Ice Cream
Adapted from Amy Kritzer
Lizzy Bee's note: Remember, you can always lighten an ice cream with fat free half and half and nonfat milk!

Ingredients

• 1 bottle Manischewitz
• 2 cinnamon sticks
• 6 large egg yolks
• 2 cups half and half
• 1 cup whole milk
• ½ cup sugar
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, bring the Manischewitz to a boil with the cinnamon sticks. Reduce to a simmer and simmer until it is reduced to 1 cup, about 30-40 minutes.
2. Meanwhile. in a metal bowl, beat the egg yolks until they lighten in color. Set aside.
3. In a separate large saucepan, combine the cream, milk, sugar and vanilla and bring to a boil and then turn off the heat. Temper hot liquid into the egg yolks by adding a little at a time and mixing as to not cook the eggs. Return the whole mixture to the cream saucepan and cook over medium heat until the custard is thick, about 10 minutes. Make sure not to let the mixture boil or it will curdle.
4. Strain the custard into a bowl and stir in the reduced Manischewitz.
5. Cover and freeze for 30 minutes until chilled. Then freeze in your ice cream maker according to the directions and then freeze at least two hours until ready to serve.

Notes: Cook time does not include freezing time.

For the less traditional...

Pomegranate Gelato

Gourmet Sept 2006

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 3/4 cup sugar
• 1 1/2 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 1/4 cups bottled pomegranate juice
• 1/3 cup pomegranate liqueur such as PAMA
• 1 teaspoon fresh lemon juice

Special equipment: an ice cream maker

Garnish: pomegranate seeds

Directions

1. Whisk together cream, milk, sugar, cornstarch, and salt in a 2 1/2- to 3-quart heavy saucepan. Bring to a boil over moderate heat, whisking occasionally, then boil, whisking, 2 minutes. Remove from heat and whisk in remaining ingredients.
2. Transfer to a bowl and chill, uncovered, until cold, at least 1 hour.
3. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.
4. Soften gelato slightly in refrigerator, about 20 minutes, before serving.

Cook's Notes:

• Cream mixture (before churning) can be chilled, covered, up to 1 day ahead.
• Gelato keeps 1 week.

For the cake lover...

Rosh Hashana Jam Cake

Adapted from "Matzoh Ball Gumbo" by Marcie Ferris Cohen 

Ingredients

• Vegetable oil or nonstick spray for pan 
• 3 cups all-purpose flour, plus additional for pan 
• 1½ teaspoons ground cinnamon 
• 1 teaspoon ground cloves 
• 1 teaspoon ground allspice 
• ½ teaspoon salt 
• 1 cup buttermilk 
• 1 teaspoon baking soda 
• 1 cup unsalted butter, softened 
• 2 cups granulated sugar 
• 4 large eggs, at room temperature 
• 1 teaspoon vanilla extract 
• 1½ cups (one 18-ounce jar) seedless blackberry preserves 
• 1 cup finely chopped pecans 
• Confectioners' sugar, optional.

Directions

1. Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
2. In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
3. With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
4. Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.)
5. Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.

For the very traditional (and easy peasy!)...

Apple and Honey Tart

Chanie Apfelbaum

Ingredients

• 1-2 crispy sweet apples, cored and thinly sliced (unpeeled)
• 1 sheet puff pastry, thawed
• 1/2 cup honey
• 1/2 lemon
• powdered sugar, optional

Directions

1. Preheat oven to 400 degrees.
2. Unfold puff pastry sheet and cut it in half down the center (don’t worry about the creases from the folding, they will disappear during baking). Place the halves on a greased cookie sheet.
3. Add honey to a microwave-proof bowl and heat in the microwave until warm, about 20 seconds. Brush the puff pastry with the warm honey.
4. Mix the apple slices with lemon juice and place them along the length of the puff pastry, overlapping over each other. Brush the apples with additional honey (warm the honey again, if necessary).
5. Bake for approximately 25 minutes, until pastry has puffed up and is golden brown around the edges.
6. Drizzle with additional honey and sprinkle with powdered sugar. Serve warm with vanilla ice cream.
7. This tart cannot be frozen (the apples will turn soggy) but it may be prepared in advance. Just warm it in the oven to crisp up the pastry before serving.

NOTE Don’t worry if some of the honey syrup leaks off the puff pastry during baking. It will actually help caramelize the puff pastry around the edges. Just remove the puff pastry to a cooling rack as soon as you take it out of the oven.
TIP: Always make sure your puff pastry is cold otherwise it may become difficult to handle. If the dough becomes sticky, just return it to the fridge so that it can firm up again.
VARIATION: Try this tart with other fruits like sliced pears or peaches, or for a delicious dairy option, spread some goat cheese on the puff pastry, and top with figs and honey.

Happy baking and happy holiday!

I Break for French Toast.

Hello all! What a lovely Tuesday we're having...of course it comes after the pools close and summer ends, but let's take what we can get, shall we? Last night my husband and I were in quite the pickle: I made delicious sweet vanilla cinnamon challah for the upcoming holiday, and alas I made 2 loaves. Most recipes give you at least 2, if not 3 loaves...which is fabulous because smart people will freeze one for later. We don't do that. The kitchen smelled too good to put a loaf away! So taking the uglier of the 2 (the one that was less round, as roundness is a key element to our Wednesday feast) I made one of my faaaaaavorite comfort foods. It was FRENCH TOAST MONDAY! Woot woot. I love French toast; I'm a sucker for it, especially on challah. I like to estimate my ingredients based on how many slices of bread I'm using, but below I'm posting the recipe for my lighter version of French toast (which is a crowd pleaser with the kiddos as well!). Enjoy!

Lizzy Bee's Fabulous-Mouth-Watering-Amazing-Can't Eat Just One French Toast 

Ingredients

• 1/2 - 1 cup skim milk
• 3-4 egg whites
• 1 tsp vanilla extract
• 1 heaping tsp cinnamon
• 1/8 tsp pumpkin pie spice
• 1/2 loaf of freshly made challah, or store bought
• Unsalted butter for the pan

Directions

1. Mix all the ingredients with a whisk or a fork.
2. Pour mixture into a plate with a lip OR a big plastic container. 
3. Cut bread into thick slices - 1/2 inch or larger would do.
4. Place bread into container on both sides so it's completely wet.
5. Heat a skillet with a little butter over medium high heat. I also spray the pan with cooking spray because I've heard it keeps the toast from burning as quickly. Once the pan is hot, start adding bread. Don't crowd them! 2-3 minutes on each side will do...don't let them burn!
6. Enjoy with syrup, confectioners' sugar, and (in my case quite often) peanut butter (let's say it adds the protein to the meal...that sounds better than it just tastes reaaaaaally good!).

Sweets for a Sweet New Year

Happy Labor Day! With summer coming to a close (I'm sorry, I had to say it) and fall upon us, it's time to start thinking about Rosh Hashanah, the Jewish new year. There are tons of recipes swirling about, from honey cakes to cookies to 20 variety of doughnuts. Here are a few yummy and different recipes to spice up your holiday table. Sometimes a little change isn't a bad thing.

For the casual holiday table...

Honey Cookies

Joan Nathan

Yield: 70 cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon baking soda
• 3 large eggs
• 1/2 cup warm honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup blanched almonds or walnuts

Directions

1. In the large bowl of an electric mixer, using the paddle attachment, mix the flour, sugar, baking soda, cinnamon, ground cloves, ginger and salt. Add 2 of the eggs and the honey, and mix until the dough comes together. 
2. Wrap the dough in plastic, and refrigerate for two hours.
3. Preheat the oven to 350 degrees.
4. On a pastry board sprinkled with flour, roll out the dough to the thickness of a pencil (about 1/4 inch), and cut with a cookie cutter into 1-inch rounds. Place the dough on a greased baking sheet, leaving about 2 inches between the rounds.
5. Beat the remaining egg, and using a brush, coat the cookies. Top with half a blanched almond or walnut.
6. Bake on a rack in the middle of the oven for 8 to 10 minutes.

21st century honey cake...

Two-Toned Honey Chocolate Marble Cake

LA Times

Ingredients

Honey Cake Batter:

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup oil
• 1/2 cup honey
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, lightly packed
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup tea
• 1/4 cup orange juice

Chocolate Batter:

• 1 1/2 cups flour
• 1/3 cup cocoa, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 1/2 cup oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup flat cola-flavored soft drink

• 1/2 cup semi-sweet chocolate, grated
• Powdered sugar, optional

Directions

1. In large bowl, combine flour, cocoa, salt, baking soda and baking powder. Make well in center and whisk in granulated and brown sugars, oil, eggs, vanilla and cola. Blend well to make smooth batter.
2. Pour Honey Cake Batter into well-greased 9- or 10-inch tube pan. Pour Chocolate Batter on top. Place on baking sheet and bake at 350 degrees until cake springs back when gently touched, 55 minutes to 1 hour 5 minutes.
3. Cool 10 minutes, then unmold and place on serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you like, chill cake to set chocolate and then dust with powdered sugar.

If you're looking for unique Sephardic recipes...

Doughnuts in Cardamom Syrup

Esther Sabach

Ingredients

• 1 3/4 cups warm water, plus 1 cup water
• 2 envelopes active dry yeast
• 3 3/4 cups all-purpose flour, sifted
• 2 cups plus 2 tablespoons sugar
• 3/4 teaspoon salt
• 1 cup sliced almonds
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground cardamom
• 1 teaspoon rose water
• Vegetable oil, for frying

Directions

1. In a large bowl, combine the 1 3/4 cups of warm water with the yeast and let stand for 5 minutes. Using a wooden spoon, stir in the flour, 2 tablespoons of the sugar and the salt. Turn the dough out onto a lightly floured work surface. Knead lightly until the dough is silky. Oil a medium bowl and add the dough. Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours. Punch down the dough, then let it rise again for another 30 minutes.
2. Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and bake for 10 minutes. In a medium saucepan, combine the remaining 2 cups of sugar and 1 cup of water with the lemon juice and cardamom and simmer over moderate heat until reduced by half; strain. Let cool slightly, then stir in the rose water.
3. In a large saucepan, heat the vegetable oil to 325°. Meanwhile, divide the dough into quarters. Cut each quarter into 10 pieces. Using wet hands, shape into balls and poke a hole in the center of each. Carefully add the doughnuts to the hot oil in batches and fry until browned, about 1 minute per side. Drain on paper towels.
4. Dip 1 side of each doughnut in the syrup and sprinkle with the almonds; serve.

MAKE AHEAD The recipe can be made through Step 1; then the doughnut dough can be refrigerated overnight. Bring to room temperature before proceeding.

Happy baking!