Everyone loves Carrot Cake!

Happy Birthday to you!

Carrot Cake with Cream Cheese Frosting and Candied Coconut

I love birthdays and I believe everyone deserves their absolute favorite cake on their birthday.  The most recent birthday requests have all been CARROT CAKE.  So I have had the opportunity to play and experiment with different recipes and mixtures to create the most delicious carrot cake. 

This cake is so simple to make and doesn't make a huge mess in the kitchen.  It is a two-bowl situation.  I shredded my own carrots but you can also buy those bag of pre-shredded carrots.

The most recent cake was baked for my good friend Kathleen. (Photo Above) She is a nutritionist and she has great info and photos on Instagram @mininutrition!  I gussied up her cake a bit with candied walnuts and coconut.  It added a nice little crunch to the cake.


Check out the Recipe and make a birthday extra special!

Ingredients
2 cups shredded carrots
8 oz crushed pineapple, drained
1 cup unsweetened, shredded coconut
3/4 cup raisins
1/2 cup chopped walnuts
1 1/4 cups sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1½ teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

Preheat the oven to 350 F.  Grease two 8 inch round cake pans.
Mix the carrots, pineapple, coconut, raisins, sugar, oil, eggs and vanilla together in a large bowl.  In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.  Combine the dry ingredients into your wet ingredients until the flour in well incorporated.  Now toss in the walnuts and get them evenly distributed through your batter.  No mixture required, just you and a spoon will do!

Pour the batter evenly into your two cake pans and bake on the middle rack of your oven for 25-30 minutes.  Check the cake after 25 minutes.  Oven temperatures vary and so your best bet is the good old-fashioned toothpick test.  Insert a toothpick into the center of your cake and if it comes out clean, it is done!  Allow to cool in the pans for 15-20 minutes.  After they have cooled slightly, carefully remove the cakes and allow to cool completely on a cooling rack.  In the mean time you can make frosting and toppings!

Cream Cheese Frosting

10 oz cream cheese, room temperature
3/4 cup butter, softened
1 tsp vanilla
4 cups powdered sugar

Beat the cream cheese and butter until light and fluffy.  Add the vanilla. Next, add the powdered sugar, 1/2 cup at a time.  Continue until all of the sugar is incorporated.  This makes a good amount of frosting.  I always hate it when I run out mid-frost.  If you have leftovers...lucky you!  Use it as a fruit dip...delicious!

Toppings

The world is your oyster as far as cake toppings!  I "topped" based on the birthday boy or girl.  For Kathleen's cake I candied walnuts and just when the sugar was beginning to turn that light caramel color, I added some shredded coconut.  I also tossed in a little cinnamon and nutmeg.  I have also candied carrots and toasted walnuts.

This cake got the candied carrots.

I kept it simple on this cake, toasted walnuts.  Classic.

 So many people have enjoyed this cake.  It has become a go-to!  Today I woke up and played with my bundt pan and cream cheese glaze (Note: Definitely a longer baking time on this one, 45-50 minutes).  I topped this lovely creation with more of the walnut and coconut topping (had to get it out of the house....was eating it by the handful....dangerous).  Next time I tackle the carrot cake I want to add some booze because...why not!  I am going to soak the raisins in rum and maybe brush a little rum on the cake layers before frosting.

The Bundt Cake Version

Now that I have mastered the carrot cake...I await my next challenge.  Is your birthday coming up?  Let me know and I'll bake you a cake :)  

Cookbook Party

What a CRAZY few weeks it has been.  I have been away from my blog for a bit and I am excited to dive into this new post.  But I have to confess...bloggin' is tough!  I really respect all the bloggers out there that invest their times and hearts into their stories!

Instead of getting down on myself for being absent, I will celebrate the opportunity to share my most recent deliciousness!

One of the greatest things about food is sharing it and what better way to do that than a PARTY! I have a wonderful group of friends that love an excuse to gather and eat and so we have been meeting for monthly cookbook parties.  Our friend suggested the idea and we all ran with it.  There are about 12-14 people who join the festivities.  Everyone brings their own plates.  This was a fun way to make our table feel cozy.

We choose cookbooks that teach us something new and that have a strong online presence.  That helps us all get our hands on the recipes.

Here are the first few books we explored

Add caption

Warm Mushroom Salad with Hazelnuts

The next party was a little chaotic.  Nantucket was hit by a big snowstorm that changed our plans up a bit.  The party was split up.  We had a few people in town gathered together and the rest of us braved the storm to gather at another location.  We explored recipes from The Hemsley Sister's cookbook.  Unfortunately, I didn't get any pictures of the delicious dishes at this gathering.  The storm threw us for a loop.  I made the BB Brownies and the Whole Roasted Cauliflower.  Both recipes were delicious.  It was fun watching everyone try the brownies made with...black beans?!  The texture was great and they were so chocolately and decadent....yummers.

So much variety in this beautiful yellow book!

We gathered around this book last night

We had a wide variety of dishes from Chicken Lemon Rice Soup to Peanut Butter and Jam Cookies!!

I brought the most delicious salad and I am still dreaming about it this morning....Warm Kale, Butternut Squash and Kale Salad.  Here is a link to the recipe

The Recipe!

 Simply, wholesome, delicious...I will make it again and again!

So happy to share this beautiful dish!

This salad was easy to prep and full of flavor.  It was a fun afternoon of prepping!

Spice Blend!

Roasting Squash

Here are a few of the other dishes that were served.

The table is set

Cookbook Crew!

Start a cookbook club!  Do it!  It's a great excuse to gather and share and eat!  We researching our pick for April and I can't wait!!

Sharing Delicious Art

Sharing Art and Food

This past weekend was VERY exciting!  Galentine's Day (February 13th) was spent dining and laughing with an incredible group of ladies.  We made plans to eat an see a movie.  Sign of a good night...we were having so much fun at dinner that we blanked on the movie and just opted to drink wine and talk until 1:00am!  In honor of Valentine's and Love, I shared some treats with the ladies.  I made these incredibly decadent chocolate cookies that were packed with peanut butter, chocolate, toffee, and oats.

So full of GOODIES!!

These bad boys came out pretty good but I wish they were a little more chewy...so let me test this one before I share the recipe!

Looking good! (despite the hideous wood paneling...)

The best SHARE of the weekend was a sharing of theatre on Valentine's Day!  ArmChair Theatre is a group here on Nantucket that hosts an evening of theatre and food.  This is a free event and everyone who attends is encouraged to bring a dish to share and everyone gathers to shares food and wine.

The crew gathers around the goodies

A gathering of Artists and Art Lovers

We all gather around in a cozy room to listen to a play.  This past week we read Becky Shaw by Gina Gionfriddo.  My hubs and I were part of the cast that read and it was so wonderful acting with him.  It brings me so much joy!

Preparing for the Read

"We get to act together?!?!"

Sharing Delicious is not just about food.  It is really about the act of Sharing!  How can we all be generous and share our time, our energy and our love?  I look forward to more evenings of sharing Art, Community and Food!

  

Super Sunday, Part 2

Super Sunday, Part 2

Super Bowl...it is just the best!  I would not describe myself as a football super-fan but I am a fan of gathering together with awesome friends and sharing delicious snacks!  I also just love the ritual of football.  It is a comforting Sunday tradition that brings people together...what's not to like!

Jonathan and I decided to have a little competition to make this Super Bowl extra exciting.  We had a battle of the cheese dips!

We made 

Beer Cheese Dip

The Recipe  

 and

Vegan Queso

The Recipe

The mix for the vegan queso!

Thank you Food52.com and CookieandKate.com for the great recipes!

We also decided to make homemade soft pretzels!  

Pretzel Recipe

We had a blast putting these together and we will definitely be making them again soon.

Ah...the KithchenAid!  It is my favorite tool!

Mastering the technique

We were curious about what gives the pretzels their distinct flavor.  The answer: A Warm Bath!  You simmer the dough in a mix of water, baking soda, and brown sugar and that is what gives them their pretzel-ness.  The recipe said they would come out "shaggy".  I love that description.

Simmering away!

Once they were simmered, they baked for 18 minutes and this is what came out of the oven!

Chewy, Soft Pretzels!

We brought all the goodies to a friends house and they were a hit!! Non-vegans ate up that queso and LOVED it!  There was not a clear winner for the dips. We decided they were both just too good.

Our Spread!

Our snacks were in good company.  We had chili and mac and cheese and dips galore!  Our friend made his family's traditional Clam Chowder.  This recipe is handed down to the sons when they get married...its a secret and a beautiful tradition.  Food and tradition...friends and wine...It was a good day!

View from our Super Bowl Party!

GO DENVER!!!

Super Sunday, Part 1

Super Sunday, Part 1

Sundays are just the best.  It is a time for really good coffee, walks and making really delicious food.

Chemex...the best

Hand grinding the beans...bless him!

A morning stroll

I started my morning with a little project.  I am a grapefruit fanatic.  It's a love affair that borders on obsession.  I peel them like oranges and go to town.  Last week I realized that all those delicious grapefruit peels should not go to waste.

I decided to save the peels to create a yummy little treat,

Candied Grapefruit Peels
Spiced with Cardamom and Cinnamon

Ingredients
Peels from 4-5 Medium Grapefruits
1 cup sugar, more for dusting
1 cup water
1 cinnamon stick
4-5 cardamom pods
1 star anise

Cut the grapefruit peels into small pieces or strips.  My were all shapes and sizes because I didn't want to waste.  Put the peels in a large pot and cover with cold water.  Bring the peels to a hard boil, drain and repeat 3 more times.  This helps to get rid of some of the bitterness in the peels and gives them a gummy-candy texture.

After you go through the boil, drain, repeat activity, put the peels back into the pot with 1 cup of water, 1 cups of sugar, and the spices.  Bring to a boil and reduce heat to a simmer.  Simmer the peels for 20-30 minutes.  After the simmer, drain the peels BUT SAVE THE LIQUID.  It's perfect for cocktails.  Mix that with some gin and club soda...YUM!!

Put the peels on a drying rack and let them dry for 5-6 hours.

After they dry, place them in a bag with sugar and give it a shake.  And now you have these delicious little morsels of grapefruit goodness!

I did some research to find this recipe and I used a combination of techniques.
Check out http://www.epicurious.com/recipes/food/views/simple-candied-orange-peel-350798
and http://www.foodandwine.com/recipes/candied-grapefruit-peel

A Sunday Experiment

                                                            
Chocolate Mini Muffins
 Gluten Free and Vegan                  

It's the last day of January and I spent this day with this beautiful lady!  This is Lola and she is just the best.

After our adventure at the beach, I journeyed to the grocery store and got lost in the International Food section.  Living on Nantucket has many unique qualities and one of the most exciting is the diverse population!  That makes the International section very exciting.  I came across Cassava Flour.  I was excited to get it home and play.  I decided to play around with a recipe for 

Chocolate Mini Muffins!

Ingredients

1 cup Cassava Flour

1/2 Ripe Avocado

3 Very Ripe Bananas

4 tablespoons Cocoa Powder

2 tablespoons Unsweetened Almond Milk

1/2 tsp Baking Soda

1/2 tsp Salt

Preheat the oven to 350 F. Place the bananas, avocado and cocoa powder in the food processor and blend everything together until the mixture is very smooth and creamy.  In a separate bowl, whisk together the cassava flour, baking powder and salt.  Slowly add the dry ingredients to the wet ingredients in the food processor.  Once everything is fully incorporated, add the almond milk give the mix a final spin.  Spray a mini muffin pan with a little coconut oil or you can use those adorable little cupcake papers.  Scoop the mixture into the prepared pan and bake for 18 minutes.  

They came out of the oven and I had to taste them immediately....I was so curious!  They are delicious!  Are they the prettiest mini muffins in the world? Maybe not but they sure are tasty.  

Next time I play around I may add some shredded coconut or nuts.  

Enjoy this delicious little gluten-free delight!

Taking a leap!

Today is the start of a new adventure!  It is the beginning of my journey as a blogger.  I will be the first to admit that I am anything but technologically savvy and it is that very fact that has kept me from following my passion to create and share delicious food and share that passion with the world (wide web).  I am a foodie is a different way. Maybe we call it food-thusiast (my friends would call it food pushing), but what brings me the most joy is creating food that makes people happy and also gives the ultimate gift, nourishment!  I am also passionate about sharing. I believe it is one our our greatest privileges to be able to create and share meals with others.  So join me as I share my love for food with the wonderful people in this world.

Thai Pumpkin Hummus

Baby's first recipe to blog!

 I went to the Cisco Brewery on Nantucket today and I was moved to bring snacks for my wonderful crew of friends. I explored the fridge....I spied leftover white beans and leftover pureed pumpkin.  What to do?! Then inspiration hit as I caught sight of a tiny jar of Thai Green Curry Paste (Thai Kitchen) that was begging to be used.  I began to experiment and the hummus was born! 

Ingredients

1 Can Pureed Pumpkin

1 Can White Beans

1 Rounded Tablespoon of Thai Green Chili Paste

2 Teaspoons Curry Powder

1 Tablespoon Tahini

Zest of One Lime

Juice of half a lime

Salt to Taste

**Additions: Cilantro or Sriracha would be perfection!

Place all ingredients in a food processor and let er' rip until the mixture is smooth and creamy.  Make sure you take a little taste and add salt as needed.