Wednesday, July 23, 2014

Carrot cake

Super moist carrot cake
I stumbled upon this recipe on while searching for a moist (not overly complicated) carrot cale and cream cheese frosting (DC cupcake style). It had raaaaging reviews! you will STOP buying carrot cake for d rest of your life. Guaranteed! 

**Before u start, as a petite chef suggestion, get d man of d house to help and grate d carrots :). Alternatively, wear some gloves to prevent getting cuts.. (I always end up all bandanged after grating anything)**

2 cups Flour all-purpose
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
2 tsp Cinammon powder
1 cup Sugar (white)
1/2 cup Vegetable oil
1/2 cup Apple sauce (if u dont have, u can replace w 1/2 cup vegetable oil)
3 Eggs
1 1/2 tsp Vanilla extract 
2 cup Carrots (shredded)
1/2 cup Coconut powder
1 cup Walnuts (chopped)
1 small can = 226 gr Pineapple (drained & crushed) 

Cream cheese frosting:
1 pack = 226 gr Philadelphia cream cheese
1/4 cup Butter (softened)
2 cup Icing sugar

Pre-heat oven at 175 C (top & bottom).
Grate the carrots, and set aside. Butter & flour a 20-23 cm round pan (tall one, this cake rises quite a bit).

Mix (I use a whisk) flour, baking soda, baking powder, salt, cinammon, sugar, oil, apple sauce, eggs, and vanilla until smooth.
Stir in carrot, coconut, walnuts and pineapple. 
Ready for baking!

Pour in d pan & bake for 45 min.

Once done let cool a little before demolding. The cake must be at room temperature when you frost it, give yourself time.

For d frosting, cream the butter & cream cheese until smooth. Add d sugar, and beat until creamy.

You can frost outside only, or cut the cake in half and frost also in through d middle prior. Serve, or refridgerate in an air-tight container (holds for 1-2 days).

Tuesday, July 22, 2014

Lemon mousse cheesecake with speculoos cookie base

Lemon mousse cheesecake w speculoos base
9 days to go on vacation!! I cant contain my excitement 😂 (after this lovely budget season)

Guess this cake was influenced by an Amalfi coast cooking special on d Food Network (everything cooked w lemons!) so i went online and found this easy recipe, simple ingredients & it turned out great! (Just changed waffers for speculoos cookies 😊). Here we go:

120 gr cookies (crushed/powdered)
16 gr butter (melted)

1 pack Philadelphia cheese (226 gr)
1/2 cup Sugar
1/2 cup Sour cream
1 Tbsp Flour all-purpose
1 Egg (lightly beaten)
3 Tbsp Lemon Juice
1 Tbsp lemon rind/zest
1 Tsp Vanilla extract

Preheat oven (top & bottom) at 170 C.

Crumb/powder cookies in a blender.
Melt butter in a microwave, once liquid mix with cookie crumbs. 

Spray/butter a springform mold (I used a 20 cm round). Introduce cookie mix in d bottom and press evenly.

Place in the oven (middle rack) for 10 min. Then take out and let cool down (before you fill cheesecake mix).

While it cools down, place Philadelphia cheese and sugar in a large bowl. Beat until soft & sugar dissolved.

Add sour cream & flour, beat well.
Add lightly beaten egg, combine on slow.
Add lemon juice, rind & vanilla, fold in with spatula.

Place in d mold over d cookie base, and introduce in d oven. Bake for 40-45 min (until center is almost set). Then remove & let cool. Pass a thin knife around d edge of d pan to loosen; refridgerate in mold over night.

I would think (like with other baked cheesecakes) that it can be frozen if needed for a week or so.. 

The cake is actually tangy, so if you want to sweeten things up id suggest maybe a Dulce de leche, or some lavander candy topping 😎 Enjoy!

Lemon mousse cheesecake slice