The glory day

Posted on August 31, 2009. Filed under: Deserts, Main Course | Tags: , , |

I’ve missed being able to bake all day, its a fun thing to do and I get a lot of of things to bake and give away to friends. Today was one of those days. Friends from my old job had been requesting cookies, so my friend Katie came over an we went nuts. Really nuts.

Every baked good we made today. That's a full sized table there

Every baked good we made today. That's a full sized table there

There were: “feet” cookies, oatmeal rasin cookies, rasin cookies, chocolate crinkle cookies, and a carrot cake.

Happy Crinkle likes it

Happy Crinkle likes it

Along with all of the baked goods, we decided to make a hashbrown caserole, which turned into a skillet. Very tasty, non the less.

Hash Brown Skillet
1/2 stick butter
5 potatoes, skinned and diced
1 onion diced
1 clove garlic, crushed
1 boulouan cube, chicken
salt, pepper, paprika, thym to taste
shreeded chedder

  1. Cook potatoes, onion and garlic until onion gets soft with the butter
  2. Add spices to taste
  3. Add boulouan cube and water and cook until potatoes are soft
  4. Top with chedder

Carrot Cake
(Alton Brown Recipe)

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

  1. Preheat oven to 350 degrees F.
  2. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
  3. Put the carrots into a large mixing bowl and set aside.
  4. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
  5. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
  6. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.
  7. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups

  1. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
  2. Place the frosting in the refrigerator for 5 to 10 minutes before using.

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