Carrot Cake - Mini Style

I love baking and cooking! I have missed it so much over the last couple of months! I guess being in the kitchen is my way of relaxing and having some "me" time. There is something relaxing about looking through cookbooks, magazines, blogs, and websites for new recipes. I also enjoy the meal planning and doing all the preparations . My stupid job, that I HATE (yes I know a strong word, but true!) has kind of robbed me of this "me" time. I am still working 12-15 hours a day and the work has been stressful! So I have not only been stressed out by work but I have not had any "me" time to relax and do things I enjoy! I am too exhausted when I get home and I end up on the couch!

OK enough boo hoo Gena!

I have made these cupcakes several times and I love them more each time I make them! They are so moist and sweet with just the right amount of spice. Make sure you grate the carrots with a small grate and remove any large pineapple chunks from the crushed pineapple. This just helps with the consistency of the cake. (Have you ever had carrot cake with stringy carrots because the carrots were grated to large, yuk!). If you put nuts in your cake, you may want them to be a little on the smaller side too, so you can get a hint of the nut and not be overwhelmed with the nut flavor....you do not want to miss out on the yummy cake!


Carrot Cake
2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 C. finely grated carrots
5 oz. crushed pineapple; drained

Mix together eggs, oil and brown sugar. In a separate bowl, sift flour, baking powder, soda, salt and cinnamon. Slowly add flour mixture into egg mixture. Add in carrots and pineapple and mix well. If you like nuts, coconut, or raisins, they can be added at this time. Pour into 9x13 greased pan or into lined cupcake pan. Bake at 350 for 35-45 min for the cake, or 28 minutes for cupcakes. Frost when cool.

Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
Mix all ingredients with hand mixer. You can top these with raisins, nuts or pretty sprinkles.

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Enjoy!

Will be back soon!

Since mid February I have been working on a large project at work that has me working 15 hour days and most of my weekends, so I have not had time to cook or post anything. I really miss planning, cooking, and spending time at the table talking about our day! My hours should go back to normal within the next 5 days. I cannot wait!!

Brownies with something extra!

On Sunday Chelsea was coming over for dinner so I wanted to make a dessert. I did not have much time so gathering up 100 ingredients and whipping up a snazzy delight was out of the question. Instead I grabbed a cheap brownie mix and added one of those large Symphony candy bars with the almonds and toffee. These were sooooooo gooooood! I put half of the batter in the pan, topped with half of the crushed up candy bar, then came the rest of the batter and topped it with the rest of the candy bar. The crunch from the nuts and toffee were yummy and all that extra chocolate made the brownies so rich. Next time I will use one of those candy bars with peanut butter in the middle, or maybe something with a little carmel! This is a really good way to spruce up the cheap brownie mix and give your brownie your own little spin.
Enjoy!

Ida'a Green Bean Casserole

Many years ago I was given a school cookbook from Canada, much like the church cookbooks that everyone has in their cookbook collections. I have cooked numerous recipes from this book and I can't think of anything that has not been good. This recipe caught my eye and I have been making it for about 15 years. We have it at Thanksgiving, Christmas, and Easter. Whenever I eat the traditional green bean casserole, I feel like it is missing something! This casserole has a crunch from the corn and water chestnuts and a nice flavor between the vegetables, cheese and cream sauce.

Gena's Green Bean Casserole
Adapted from Ida's Green Bean Casserole

2 cans green beans
1 can corn
1/2 can of water chestnuts, diced fine

Filling:
8 oz sour cream
1 can cream of celery soup
1/3 cup chopped onions
3 tbsp mayo
1 1/2 cups shredded cheddar cheese

Topping:
1 sleeve of Ritz Crackers, crushed
1 stick of butter

Drain and mix all of the vegetables in a buttered 2 quart casserole dish. Mix the filling ingredients in a large bowl and then spread over the vegetables. Using a spoon, slightly mix the cream filling with the vegetables. Mix the topping ingredients together and sprinkle on top of casserole. Bake at 350 for 45 minutes.

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Enjoy!

No Bake Cookie

These no bake cookies are different from the traditional no bake because there is no peanut butter included. Nutella is used along with Dulce de Leche so they have a hint of hazelnut and carmel. I think these stay moist longer than the peanut butter chocolate variety. I really enjoy these and everytime I make them my husband says they are great and that they are keepers. Nutella No Bake Cookies
2 cups sugar
1 stick butter
1/2 cup milk
2 1/2 tbsp cocoa powder
3 cups instant oats
1/4 Dulce de Leche (Can sold in the mexican section)
1/4 cup Nutella (sold next to peanut butter)
1 tsp vanilla

Bring sugar, butter, milk, and cocoa to a rolling boil. Once you get the rolling boil start a timer for 1 minute and stir constantly.

Remove from heat and add oats, Nutella, Dulce de Leche, and vanilla. Stir quickly and then drop by teaspoonfuls onto wax paper or parchment. Cookies will set as they cool. Once they are set, I peel them off the wax paper and move them to a cooking rack to allow the bottom to set. Store in an airtight container. Makes about 2 dozen cookies.

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Enjoy!