Peaches and Pumpkin

Enjoying the sweet and sour in life.

Carrot Cake April 4, 2012


I wanted to go ahead and pass along a Carrot Cake recipe I found before Sunday! I found this recipe on Life as a Lofthouse (food blog). She has the most wonderful recipes! We recently made her Baked Sweet and Sour Chicken with Fried Rice recipe…and I could not stop eating it. I think I finished Paige’s plate too!

Anyways..here it is!

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 5 large carrots (peeled and grated, about 4 cups)
  • 1 cup coconut

Directions: 

  1. Preheat oven to 350 degrees. Grease two 9 inch round pans.
  2. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside
  3. In a large bowl with a hand mixer, mix together sugar, oil and eggs on low-speed until combined. Mix in dry ingredients just until blended. Fold in the carrots and coconut. Divide the batter evenly in the greased baking pans, and bake for 35-45 minutes, or until a toothpick comes out clean.
  4. Cool cakes on wire racks for about ten minutes. Loosen the edges with a knife, then place another rack on top of the cake. Turn upside down, and tap the pan to loosen it. The cakes should cool completely before icing.

Basic Cream Cheese Frosting

From allrecipes.com

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  •  4 cups  confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar, and vanilla until creamy.

I showed a picture yesterday of a Bunny Cake. You could use this carrot recipe for it! Once your two round cakes have cooled..place one in the center as a face. Cut two half moons inwardly into the second cake, making a bow-tie and two ears for a bunny. Ice the whole thing, and decorate! You could also make cupcakes. Enjoy!

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Turtle Cheesecake January 16, 2012

Filed under: Deserts — Peaches and Pumpkins @ 9:32 am
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Hey everyone! I know I haven’t posted in a while.. but I had a little spare time this weekend to try out a few new recipes. I’ve never been a baker. Somehow or another I always screw up somewhere. In this one.. I completely ignored the type of pan I was supposed to use. I almost had a disaster in the oven, but I caught it at the last-minute, and it turned out amazing! Brandon loved it, and I will definitely be making this again. I originally found this recipe at www.blogchef.net.

Turtle Cheesecake

  • 1 3/4 cups semi-sweet chocolate graham cracker crumbs, crushed
  • 1/2 cup melted butter
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup sugar
  • 3 large eggs
  • 3 tbsp. lime juice
  • 1 tbsp. vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tbsp. chocolate syrup
  • 2 tbsp. caramel sundae sauce
  • 1/2 cup chopped pecans
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Grease a springform pan. Preheat the oven to 300 degrees.Combine chocolate graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan, and 1 inch up the sides.
  2. In a large bowl, beat softened cream cheese and sweetened condensed milk until smooth. Add sugar, eggs, lime juice, and vanilla extract. Beat together until fully mixed, and smooth.
  3. Microwave 1 1/2 cups of chocolate chips in 10 second intervals until melted. Add two cups of cream cheese mixture into chocolate chips, and stir to combine.
  4. Spoon batters alternatively into graham cracker crust. Start with the cream cheese mixture, then then chocoalte chip mixture, then end with the cream cheese mixture.
  5. Bake for one hour and fifteen minutes, or until cheese cake is done. The center will move slightly when done. Cool completely. Once cooled, top with chocolate syrup, carmel syrup, chocolate chips, and chopped pecans.

Like I said above, I totally ignored the part about the springform pan, which is a two peice pan that is about two to three inches deep. The sides of the pan can be removed, as well as the bottom if needed. The baker that I am, thought cheesecake..pie plate. It went well until I added the batter into the crust, and realized I had way to much..then I googled springform pan. Anyways, I quickly figured out that much batter in my little pie plate wouldn’t work, so I had to remove some, and continue baking. It still turned out wonderful, just wanted to share my mishap so none of you do the same! Let me know what you think:)

 

Oreo Balls: Our Favorite No-Bake Treat! December 22, 2011

Filed under: Deserts — Peaches and Pumpkins @ 9:17 am
Tags: , , ,

A friend gave me this recipe last year, and it has definitely become one of our favorite deserts. Make sure you have a little time on your hands to do this though. The recipe usually makes about 70 balls when I do it, but the size of them can vary. You can also experiment with different types of Oreos. I know the mint flavored and the peanut butter flavored are great for this recipe. These are a great, easy holiday gift I usually make..if Brandon can go without eating all of them! Enjoy!

 Oreo Balls

  • 1 Package of Bark White Chocolate
  • 1 Pack of Bark Milk Chocolate
  • 1 Package of Cream Cheese, softened
  • 1 Package of Oreo Cookies

Directions:

    1. Separate the Oreo cookies, and the cream filling. Mix together the cream fillings and the softened cream cheese. Crush the Oreo cookies very fine. Slowly mix into cream cheese mixture.
    2. Line a baking sheet with wax paper. Roll Oreo mixture into one inch balls, or sized to your liking. Place on wax paper, and freeze for one hour.
    3. Melt white chocolate according to package. Using tooth picks, dip Oreo balls into chocolate, and allow to cool on the wax paper. It usually takes about 15 minutes to cool. If you find that the balls are falling apart, or the chocolate is becoming gunky: try sticking them back into the freezer for a few minutes before dipping them into the chocolate.
    4. Melt milk chocolate according to package. Drizzle over Oreo balls, and allow to cool on the wax paper.
    5. You can leave the finished Oreo balls out at room temperature, or serve them frozen.