Carrot Cake – Seriously will become your favorite

Carrot Cake! The best carrot cake! Cream Cheese Icing, Walnuts, Raisins, Coconut, Pineapple – sweet, tangy, delicious, heavenly, the best!

Everyone has a favorite carrot cake. Try this one and you’ll have a new favorite!

Ingredients

– Carrots – finely grated – 2 1/2 C
– Walnuts – chopped (peanut size or smaller) – 1 1/2C – 175g
– Raisins – golden – 1 C – 150g – plump them, pat dry
– Coconut – shredded – 1 C – 75g
– Pineapple – canned crushed – drained – 1 C
– Cake Flour – 1/2 C for tossing with goodies – 60 g
– Cake Flour – 1 1/2 C for the cake – 180g
– Cinnamon – 2 tsp
– baking soda – 2 tsp
– salt – 1/2 tsp
– Eggs – 4 large
– Sugar – 1 1/2 C – 300 g
– Oil – vegetable – 1 C

Icing Ingredients

– Butter – unsalted, room temp – 1/2 lb or 8 oz
– Cream Cheese, room temp – 12 oz
– Confectioners Sugar
– 1 lb – Vanilla – the good stuff – 1 tsp

Decorative carrots of your making

Action Plan
– Pre-heat oven to 350 degrees
– Grease / parchment 2 10″ pans
– Toss Carrots, Nuts, Raisins, Coconut and, of course, pineapple with 1/2 C of the flour
– Stir remaining flour 1 1/2 C flour with cinnamon and baking soda
– Whisk the eggs and sugar together until sugar begins to dissolve, drizzle in oil while mixing continuously
– Fold in the flour mixture
– Fold in the carrot mixture
– Bake 45 to 60 minutes until cakes are firm
– Cool
– Make icing by whipping butter and cream cheese. Stir in confectioners sugar and vanilla
– ice and decorate

#carrotcake #creamcheeseicing #carrots

Cast Iron Pan Pizza

This Cast Iron Pan Pizza Recipe isn’t just any Pan Pizza Recipe, it is a pretty amazing recipe and is good enough to skip ordering pizza out. Super crispy crust, great flavorful dough, the perfect amount of sauce and hot, gooey melted cheese combined together make this recipe a winner. The cast iron pan creates the crispiness in the oven and takes it up a notch on the stovetop.

AMAZING.

A quick cast iron pan pizza can be made, but for an even better, tastier version allow the dough to spend the night in the refrigerator. Besides the cast iron pan and a hot oven, what makes this recipe special? Grated mozzarella cheese and sliced provolone, with just the right amount of pizza sauce. Homemade pizza sauce is an option but store-bought, if it’s thick enough and tasty enough, works very for me.

Thank you King Arthur Baking Company for the original cast iron pan pizza recipe inspiration (Crispy Cheesy Pan Pizza).

Recipe:

– Water- ¾ C – 100 degrees and not hotter
– Yeast – ½ tsp – active dry or instant
– Flour – 240g / 2 C – all-purpose, bread or a combo
– Salt – ½ tsp – table or kosher
– Olive Oil – 1 Tbsp – extra virgin is you wish (for the dough)
– Olive Oil – 3 or 4 Tbl – (for the pan)
– Mozzarella – 200g / 2 C grated
– Provolone – 4 slices
– Pizza Sauce – 3 or 4 ounces – not too watery, applied lightly


– Warm water, sprinkle in yeast, let rest a minute
– Add the flour, salt ant 1 Tbl of olive oil
– Mix with a spoon and/or your hands, combining all of the flour into a clump (official term)
– Cover, rest for 5 minutes
– Stretch, fold, quarter turn
– 4 times. Flour your hands as necessary.
– Cover and rest 5 minutes
– Repeat Stretch, fold, quarter turn process 3 additional times (stretch, fold, quarter turn 4 times, rest — repeat that process at total of 4 times)
– After the final stretch, fold, cover and rest for 45 minutes
– Place the covered bowl in the fridge overnight or for a couple days
OR proceed for a slightly less delicious crust. I HIGHLY recommend overnight in the fridge.
– Grab the dough from the fridge
– Stretch it to a roundish shape and place into a well-oiled cast iron pan (12” or so). No cast iron? – Substitute an equivalent OVEN-SAFE 450 degree vessel. Cake pan, pie plate. The heavier the bottom, the better the crust!
– Stretch the dough to the edges. Flip it, so both sides are oiled. If it pulls back, give a 10 or 15 minute rest. Do NOT tear the dough.
– Once stretched to the edges, cover it and let it rest 2 hours.
– With 30 minutes to go (or 90 minutes into this rest), preheat your oven 450 with an oven rack in the lowest position.
– Dough will be puffy. Pop any large bubbles to prevent subsequent burning.
– Cover with desired amount of grated mozzarella, edge to edge.
– Sauce it, thinly (my preference)
– More cheese! Provolone? Mozz? Both!
– Bake for 18 minutes or until cheese is bubbly and starting to turn brown.
– Remove from the oven, check the bottom. If it’s not a delicious, crispy dark brown AND you have a stovetop safe cooking vessel, throw it on the stove, medium-high to high heat for a couple minutes or until the bottom crust is the crispy brown that you want.
– Remove from the pan and cool slightly before cutting.
– Enjoy!

#pizza #castironpanpizza #castiron

Linzer Cookies

Linzer Cookies – delightful delicate treat made with thin and crisp almond cookies sandwiching sweet raspberry jam. Dusted with confectioners sugar, these cookies are as gorgeous as they are delicious. Perfect for the holidays, perfect for special occasions, and when heart-shaped, perfect for Valentine’s Day.

#almondcookies #linzercookies #christmas

Recipe

– Unsalted Butter – 1 1/2 C (340g)
– Sugar – 1 C (200g)
– 1 egg + 1 yolk
– lemon zest – 1 tsp (about 1 lemon’s worth)
– Vanilla – 1/2 tsp
– Ground Almonds – 3 1/3 C (400g – This is a CORRECTION from the video)
— use a food processor
– AP flour – 3 1/3C (420g)
– Baking Powder – 1 tsp
– Cinnamon – 1 tsp
– Ground Almonds – 3 1/3 C (360g)
– plus raspberry jam

– cream the butter and sugar
– add the eggs, vanilla and zest, mix
– mix in the almonds
– stir in the flour, baking powder and cinnamon
– chill the dough for a couple hours or overnight
– roll out the dough
– bake – 350 degree oven, about 10 minutes or until cookies show a hint of browning
– cool and fill, dust with confectioners sugar. Finish with a dollop more of jam

Cranberry Pear Sauce – simple to make yet so divine

 

This super easy Cranberry Pear Sauce recipe is a make-ahead Thanksgiving side. Fresh or frozen cranberries, a couple pears, orange juice and zest plus sugar and honey prepared just right create a magical flavor explosion in your mouth. Tangy, tart and sweet all at the same time, the bright red color dresses up any plate.
 
Want to make this recipe unique to you – three ways to make it just yours.
 
This isn’t just for Thanksgiving, serve it at any meal as it’s perfect with any poultry, roasted beef and more. And, Christmas dinner – any special meal – this sauce will dress your plate.
 
 
Ingredients
– fresh cranberries (or frozen as a close 2nd)– 12 oz (340g)
– pears (small dice) – 2 ripe pears
– orange zest – from one orange
– orange juice – 1/2 C (235 ml)
– sugar – 1/2 C (100g)
– honey – 1/2 C (170g)
 
Bring to a rolling boil.
Reduce heat to a simmer and allow the sauce to thicken – about 15 minutes
 
Cover and cool in the refrigerator.  Sauce will thicken.  Flavor is best after 1 day.
 

Caramel Apple Upside Down Cake

Caramel and apples top this upside down cake. Cinnamon spice, a tender cake and sticky sweet caramel are just a magical combination with apples. The cake is gorgeous and perfect for a fall dessert, could be a great alternative for Thanksgiving.

#caramel #apple #upsidedowncake #sweetspotkitchen

Ingredients:

  • – Caramel Top – Brown Sugar – 1/2 C (100g)
    • – Unsalted Butter – 1/4 C ( g)
    • – Honey – 1 Tbl
    • – Cinnamon – 1/2 tsp
    • – Sliced Apples – 1 or two depending on their size
  • – Cake
    • – Unsalted Butter – 1/2 C ( g)
    • – Sugar – 2/3 C ( g)
    • – Eggs – 2 –
    • Vanilla – 1 tsp
    • – Milk – 1/2 C
    • – AP Flour – 1 1/2 C (180g)
    • – Cinnamon – 1/2 tsp
    • – Baking Powder – 1 tsp
    • – Salt – 1/4 tsp

9″ pan Bake in preheated 350 degree oven, 35 – 40 minutes until top springs back.

 

French Strawberry Cake

Beautiful fresh Strawberries are the essence of this French Strawberry Cake. This simple cake recipe produces a very light and refreshing cake. Accompanied by homemade strawberry whipped cream, a slice of this cake is sure to brighten anyone’s day. Perfect for a brunch dessert, a snack cake or just about anytime.

*your strawberries don’t have to be French*

#frenchstrawberrycake #strawberrycake #sweetspotkitchen

 Ingredients

  • Strawberries (fresh) -1  quart more or less (1 liter)
  • Butter (unsalted, room temp) – 1/2 C (112g)
  • Sugar – 1 Cup (200g)
  • Eggs – 2 large
  • vanilla – 1 tsp (add in after the eggs, missed it in the video)
  • AP flour – 1 Cup (120g)
  • Baking Powder – 1 tsp
  • salt – just a pinch
  • Sugar – 1 Tbl (for sprinkling on top)

Steps –

  • Pre-heat over 350
  • Cream Butter and Sugar (well creamed)
  • Add the eggs 1 at a time
  • Add the vanilla
  • Sift the dry ingredients into the batter – DO NOT overmix, finish with a spatula
  • Pour into prepared pan – place strawberries on top then sprinkle with sugar
  • Bake for 45 – 50 minutes, top will be golden
  • Let cool in pan for about 10 minutes, run spatula around edge of pan, turn out onto a cooling rack, topside up
  • Let cool completely, place on serving platter

Strawberry Whipped Cream

  • melt a couple tablespoons of strawberry preserves and a splash of water on the stovetop or microwave
  • Let it cool
  • whip just enough whipped cream until it’s soft and fluffy (think cloud)
  • – whip in the cooled preserves

Almond Boterkoek (Dutch Almond Butter Cake) Recipe

This upgrade of a Boterkoek, a Dutch favorite, is rich, moist and loaded with almond flavor. The simple set of ingredients and simplicity of the recipe will put this on your go-to list. Perfect as a fancy dessert but works as a coffee cake, too. Call it a Boterkoek or call it a Butter Cake, oh my, this is a winner!

As a bonus in the video, a more traditional Boterkoek (butter cake) is shown, too. Even easier to bake and is wonderfully delicious, too!

#almondpaste #buttercake #boterkoek

Almond BoterKoek (Almond Butter Cake) Ingredients
– almond paste – 4 oz (114g)
– unsalted butter – 8 oz (230g)
– white sugar – 3/4 C (150g)
– brown sugar – 1/4 C (55g)
– egg – 1
– vanilla – 1 tsp
– almond extract – 1/2 tsp
– salt – a pinch
– AP flour – 1 3/4 C (210g)
Topping
— egg yolk and water (for brushing top)
— egg white
— sugar – 2 T (25g)
— sliced almonds – 1 C (85g)

Bake 350° 40 – 45 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.

Traditional Boterkoek (Butter Cake) Ingredients
– Unsalted Butter – 8 oz + 1Tbl (250g)
– Brown Sugar (or White/Brown combo) – 1 1/4 C (250g)
– Egg – 1
– Vanilla – 1 tsp
– salt – a pinch
– AP flour – 2 C (250g)
– Topping
— egg wash (yolk with water or whole egg with water)

Bake 350° 20 – 25 minutes until the top is golden brown. Cake will be soft but will solidify somewhat as it cools.

 

Limoncello Recipe REVISITED: Better, Faster, Stronger

Limoncello Revisited demos a better, faster, and stronger Limoncello, taking only a fraction of the time to deliver delicious results. Loaded with lemon flavor, a bit of sweetness, this Limoncello is super smooth and delightful as a digestif, a palate cleanser or just a nice drink to sip.

The other Limoncello video: https://youtu.be/RlQfln4bI9w

A simple trick allows the full lemon flavor to be extracted from bright yellow lemon peels in an amazingly short period of time.

#limoncello #sweetspotkitchen #digestif

 Recipe:

14 – 18 lemons (preferably organic)

1.75 ml fairly inexpensive 80 proof vodka 20 oz (590 ml)

simple syrup. (simple syrup: 2 cups sugar, 2 cups water). Only use 20 oz.

Perfect Pecan Pie

Plain or Fancy?  Pecan Pie is a Thanksgiving tradition.  This recipe, presented in both a plain version and a fancy version, is a sure winner.  You choice the flavoring, either vanilla, dark rum or bourbon.

Using either a store-bought frozen pie crust or a store-bought pre-made crust will save a great deal of time.  The “better” brands really make a difference, I’ve found.

Recipe

Pre-heat oven to 375 degrees

Ingredients

  • 2 C Pecans
  • 3 large eggs, room temp
  • 1 C sugar
  • 1 C dark corn syrup (may substitute light)
  • 3 oz butter (3/4 of a stick)
  • 1 tsp vanilla, dark rum or bourbon (I prefer the bourbon, wow!)

Follow mix and assembly instructions in the video.

Bake for 35 – 45 minutes, outer edges of filling should be set, the middle should be like jello with jiggled.  If crust is starting to burn, cover gently with aluminum foil.

 

Limoncello – Easy, perfect recipe

 

Foolproof Limoncello – the perfect recipe to make this easy and delicious Italian liqueur digestif, an after-dinner drink.

The peels or zest from 14 lemons, 1.75 L decent 80 proof vodka, simple syrup (2 C sugar, 2 C water) and 90 days is all that is needed to make this heavenly adult beverage. Perfect to serve in the summer, but more than enjoyable all-year round.

Check out an updated video: https://youtu.be/FCHbFVqEK3Q

#limoncello #SweetSpotKitchen #lemons