Tag: Easter

Moist carrot cake with lemon cream cheese frosting

This is a delicious carrot cake that I made for Easter this year; however, it is not just for Easter, it can be made for any occasion! It is made with the moist, spiced carrot bread base and is wrapped by the luscious lemony cream cheese frosting. It is definitely a crowd-pleaser!

I successfully made a drastic change to the sugar content in this recipe from the usual recipes. We all agreed the cake is plenty sweet and delicious. I included a range for the sugar content so you can decide how much sugar to use in your cake. I used 1/2 cup brown sugar for the cake and 1 cup granulated sugar for the frosting. Please try and let me how you liked it!

RECIPE

Make sure all ingredients are at room temperature.

CAKE INGREDIENTS

  • 1/2 – 2 cup packed dark brown sugar or confectioners sugar
  • 4  large eggs
  • 1 cup oil with a light taste (I used coconut oil)
  • 3/4 cup smooth unsweetened apple sauce
  • 1 teaspoon pure vanilla extract
  • 2 and 1/2 cup all-purpose flour (sifted and leveled)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp apple spice or cinnamon powder
  • 2 cup grated carrots 
  • 1 cup raisins (optional)
  • 1 cup pecans, chopped (optional)
  • 4 oz fruits for decoration (I used black berries)
  • 2 cups nuts for the top (I used pistachio nuts)

FROSTING INGREDIENTS

Make sure all these ingredients are at room temperate

  • 16 ounces full-fat brick cream cheese
  • 1/4 – 1/2 cup of cream
  • 4 Tbsp  unsalted butter
  • 1 – 4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • juice of 1 lemon
  • pinch of salt

INSTRUCTIONS

Making the cake

  1. Set oven to 350°F. Butter and lightly flour the cake form. You can use parchment paper instead.
  2. In a large bowl, whisk the wet ingredients (eggs, oil, applesauce, and vanilla) together until combined.
  3. In another large bowl, whisk dry ingredients (the flour, baking powder, baking soda, salt, sugar, cinnamon) together.
  4. Mix the wet ingredients with the dry ingredients using a spoon, mix until just combined. Do not over mix!
  5. Fold in the fun ingredients (carrots, raisins and the chopped pecans).
  6. Divide the batter evenly pouring the batter into the two cake pans.
  7. Let the dough rest for 1 hour if possible.
  8. Bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done.
  9. The cakes must be completely cool before frosting and assembling. Remove the cakes from the forms and set them on a rack.

Making the frosting

  1. While the cake is cooling, make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together with a handheld mixer.
  2. Add the sugar, vanilla extract, lemon juice, cream and a pinch of salt and continue beating the frosting until smooth. Frosting should be soft, but not runny.

Assembling the cake

  1. Place 1 cake layer onto a serving cake platter. Spread some of the cream cheese frosting evenly over the cake layer. Add the other cake layer. (Tip: Place the top cake layer upside down so you get a nice flat top that is easy to decorate). Using a spatula, spread the cream cheese frosting evenly over the top of the cake and the sides. 

Serving

  1. Decorate the top of the cake with the fruits and nuts of your choice.
  2. Refrigerate cake at least for one hour before serving the cake. This helps the cake hold its shape when cutting.
  3. Cover the leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Enjoy!

Photo, text, recipe by twincitiesherbs.

Moist Carrot Bread with Whole Wheat Flour

This is a classic recipe for a moist carrot bread with an amazing rich texture and flavor! It is loaded with raisins and shredded carrots, infused with vanilla and warming spices and sprinkled with walnuts and sugar on top.

I use whole wheat flour instead of all purpose flour as it is better for health. Please note that whole wheat flour has to be soaked overnight so it doesn’t weaken our digestion process. Quick breads with all purpose flour are normally baked right after assembling the dough to prevent a ‘soapy’ after taste in the bread. However, the assembled dough with whole wheat flour needs to sit for 8 hours. This allows the flour to soften and prevents it from burdening our digestion. Honestly, I don’t notice this ‘soapy’ taste … the bread will be fine though, just follow the recipe … trust me!

The recipe works for 1 big loaf or 2 smaller loaves as well. Just make sure you reduce the baking time. Otherwise, there are no other changes to the original recipe.

RECIPE

Ingredients

  • 1/2 lb (16 Tbsp) butter or coconut oil, melted
  • 1/2 – 1 cup brown sugar + handful of white sugar for the top
  • 2 cups whole wheat flour, cut and sifted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp fresh ginger, finally chopped or 1 Tbsp dried ginger
  • 2 tsp apple pie seasoning or cinnamon powder
  • 1/2 tsp salt
  • 1 cup raisins
  • 1/2 cup walnuts, chopped
  • 3 cups grated carrots
  • 3 eggs, lightly beaten

METHOD
  1. Preheat the oven to 350 F. Take butter out of the fridge.
  2. Butter a 9 x 5 x 3 inch loaf pan or two smaller ones if you decide to bake dough in two pieces.
  3. In a medium sized bowl, cream the sugar with the butter. I do this step by hand but you can use an electric mixer. Add the eggs until they are incorporated. Set aside.
  4. In a large bowl, sift together the dry ingredients.
  5. Mix the dry ingredients with the butter mixture that was done earlier. Gently fold in the shredded carrots and mix. Make sure you don’t overdo this step.
  6. Pour the mixture into the prepared pan or pans. Sprinkle sugar and chopped nuts on top of the bread evenly over the entire area.
  7. Let the mixture sit overnight covered. You can put it in the fridge just let it warm up to room temperature before baking it.
  8. Bake for 60 – 70 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown. (If you divide the mixture in two parts, cook for 55 – 60 minutes).
  9. Take the pan out of the oven and let it cool. You can slice the bread as soon as it cooled off.
  10. Store at room temperature covered with a kitchen cloth or place in an airtight container. Unsliced, it can last up to one week.

Enjoy!

Photo and text by Twincitiesherbs.

Lemon meringue cake

The lemon yellow color can bring sunshine into our homes! This delicious dessert could become the center piece of your Easter celebration instantly. The tart and tangy lemon filled cake is topped with the fluffy sweet meringue. I like using lemons in baking because they offset the sweetness of desserts and give an interesting flavor. Also, it is packed with the important theme of Easter, eggs of course. It is super easy to make and delicious at the same time. In our house, my daughter will be making it for Easter this year.

RECIPE

INGREDIENTS

Crust

  • 12 Tbsp (165gr) butter, at room temperature
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla concentrate
  • 1 1/2 cups all purpose flour, cut and sifted

Lemon filling

  • 4 large eggs, room temperature
  • 1 cup sugar
  • 1/2 cup fresh lemon juice + the zest (2-3 fresh lemons)
  • 1/4 cup flour

Meringue

  • 3 egg white, room temperature
  • 1 pinch salt
  • 1/2 tsp cream of tartar
  • 1/3 cup sugar

INSTRUCTIONS

Preheat oven to 325 F (170 C). Set the rack in the middle of the oven. Grease and line a 9″ baking dish with parchment paper.

Separate the 3 eggs for the meringue now as it is easier to do when eggs are cold. Make sure they are at room temperature when you beat them.

Make the crust. Cream the sugar, vanilla extract and the butter. Gradually add the flour with salt mixing by hand just until a crumbly ball forms.

Place the prepared dough in the pan. Using your hands press against the bottom and about 1 inch (2 cm) up the sides. Poke the dough with a fork about 6-8 times. Bake for 20 minutes or until the dough has a nice golden brown color.

Make the lemon filling. In a medium sized bowl whisk the eggs, sugar, lemon juice and zest and the flour together. Make sure you grade the lemons before you can them up. (It is almost impossible to zest a cut lemon).

When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and return it to the oven for 30-40 minutes, until the filling no longer jiggles and the center is mostly set.

Make the meringue in the last 5 minutes before the shell is done baking. In a clean, medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar and the cream of tartar, whip for 30 seconds. Add the rest of the sugar and whip until combined.

Transfer the meringue to a pastry bag fitted with a large tip or zip-lock bag with a corner snipped off. I piped the meringue on the top covering the entire surface making large peaks each time.

Return to the oven for 10-12 minutes, until the meringues are lightly browned.

Let cool completely, then refrigerate for 1 hours.

Serve at room temperature.

enjoy!

Text, recipe and photo by twincitiesherbs.com.

Spinach Quiche

This is a lovely dish that can be made for any occasion. I like to take it to parties because it is tasty and transports easily. It is great for Easter but can be served any time. 

Quiche is a custard like mixture of cream, eggs, cheese along with vegetables in a shell of savory pastry dough. According to records, it originated in Lorraine, medieval Germany. It was called Kuchen that was made with eggs, cream and lard baked into a primitive base made with flour, water and salt. Along the history, Loraine became part of France when cheese was added and became Quiche as we know it today. I can easily see people in villages coming up with this dish. Just throw a little bit of eggs and some cream into a pie shell along some vegetables and meat and there is a fabulous dish that makes a meal. 

This is not just any old quiche recipe. The pie shell is from Martha Stewart cookbook. It is her pie shell recipe that she uses for her fall pies but it works great here as well. The filling is my creation.

TIP

Make sure you get the best quality cheese you can find or afford. Your dish will surely benefit from it. I use French or Midwestern cheeses.

RECIPE

INGREDIENTS FOR THE DOUGH
  • 1 ¼ cup flour
  • pinch of salt
  • 8 T (1 stick) cold butter
  • 7 Tbsp of icy water or more if needed
INGREDIENTS FOR THE FILLING
  • 1 lb vegetables  I used spinach but you can use many others like asparagus, nettle, chard, broccoli etc. -chopped.
  • 4 oz mushrooms like white bottom or crimini, chopped
  • 3 slices of bacon (omit if prepared for vegetarians)
  • 2 cloves of garlic
  • 200 gram of feta cheese (crumpled into small pieces)
  • ½ cup milk
  • ½ cup cream
  • 1/8 tsp nutmeg
  • ¼ tsp fresh ground black pepper
  • ½ tsp tarragon (crumpled between the fingers)
  • 3 whole eggs (lightly beaten)
  • 200 gram graded cheese like Gruyere, Parmesan, divided. Leave some for the top.
PREPARATION
  • Chill water in the freezer for 10 minutes.
  • Preheat oven to 350 F.

MAKING THE SHELL

  • Add the salt to the flour and mix it with the butter quickly in a food processor or with your finger tips.
  • Add the water and mix quickly until there is a nice ball.
  • Wrap the dough in a plastic wrap and put it into the refrigerator for about 1 hour.
  • Take it out of the fridge. Using a rolling pin quickly roll it out into a circular shape so it fits the dish you use to bake the dough in.  Set it into the dish. You can press down into the dish so it fits snugly. 
  • Put it into the fridge for another hour.

PREPARE THE FILLING

  • Fry up the bacon for 5 minutes in in some oil. Add the spinach and continue to cook for 5 more minutes.
  • Sauté the mushrooms in a separate dish. Add to the spinach mixture.   
  • Put in this mixture in a medium sized bowl. Add the crumbled feta, whisked eggs, milk , cream, black pepper, nutmeg, tarragon. Mix.

PREPARE THE CAKE

  • Put the mixture in the pastry shell. 
  • Grade some cheese on the top.
  • Ready to be put into the oven and bake for 40 minutes or until done. When the blade of a knife comes out clean, it is ready.
  • Let cool. Serve warm.

enjoy!

Source

Martha Stewart

Text and photo by Twincitiesherbs.