Carrot Loaf Cake #Recipe for #Foodies

I decided to do something nice for myself this weekend, so I baked a Carrot Loaf Cake. I’m the only one who eats dessert in my house, so didn’t want a huge cake. This loaf cake is the perfect size for a small get together. I hope you’ll give this recipe a try.

Carrot Loaf Cake 

For the Loaf Cake:

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup neutral oil (vegetable, canola, sunflower)
• 2 large eggs, room temperature
• 1 cup dark brown sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 and 1/2 cups carrot, peeled and grated (3 to 4 medium carrots)
• 1/2 cup walnut pieces
• 1/2 cup coconut chips
• Optional add-in: 1/2 cup raisins or dried cranberries 

For the Cream Cheese Frosting:

• 4 ounces cream cheese, room temperature
• 3 tablespoons butter
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions:

1.    Preheat oven to 350° F. Grease a 9-inch x 5-inch loaf pan with baking spray. Set aside.

2.    Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until thoroughly combined. Set aside.

3.    In a separate bowl, whisk together the oil, eggs, brown sugar, sour cream, and vanilla extract until thoroughly combined. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the grated carrot, nuts, coconut chips, and any optional add-ins.

4.    Spread the batter evenly in the loaf pan and tap the pan lightly on the counter to remove any air bubbles. Bake for 50 to 60 minutes. About half way through baking, take a look at the loaf. If it looks brown on the top, lay a piece of aluminum foil loosely over top to prevent over-browning. Ovens vary, so watch your loaf carefully. The cake is done when a wooden toothpick is inserted near the center of the loaf and comes out clean. Remove from oven and cool in the pan.

5.    While the loaf is cooling, make the frosting. The easiest method is to use an electric mixer. Beat together the cream cheese and the butter until combined and creamy. Add the sugar, vanilla, and salt. Beat on low setting until smooth, creamy, and spreadable.

6.    Remove cake from pan and top with frosting. The sides should remain bare. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

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Glazed Apricots

 

Glazed Apricots are such a treat! They are sweet with that distinct tart taste of apricots. They’re plump, succulent, and delicious and very easy to make. Here’s how I make them:

Glazed Apricots

Ingredients:

• 5 tablespoons water
• 3 tablespoons honey
• 3 tablespoons sugar
• 2 tablespoon lemon juice
• 1/4-pound dried apricots

Directions:

1. Add the water, honey, sugar, and lemon juice to a small saucepan. Bring to a boil, then turn down the heat. Cover and simmer on low for 10 minutes, stirring occasionally.
2. Add the apricots and continue to cook, stirring frequently, until the liquids turns syrupy, about 10 minutes.
3. Allow the apricots to cool. Transfer to a glass bowl, cover, and refrigerate.

Once the fruits and syrup are thoroughly chilled, enjoy them on their own or over yogurt, ice cream, or oatmeal. They are also a great addition to a cheese charcuterie board.   

Oh, and this recipe can easily be doubled so you can have double the deliciousness.

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Sesame Sticks Recipe

 

I am so excited to share this recipe with you. I love sesame sticks, but the store-bought packages always taste too greasy to me. So, I came up with this recipe that’s just delicious. The salty sweet flavor of this snack is perfect. You’ll find that your guests can’t stop eating them.  

 Addictive Sesame Sticks 

Ingredients:

• 1 cup sesame seeds
• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup maple syrup
• 1/4 cup water

 Directions:

1. Preheat oven 375°F. Line 2 cookie sheets with parchment paper and set aside.
2. In a bowl, add the sesame seeds, flour, salt, paprika, and garlic powder. Whisk the dry ingredients together to combine.
3. Add the olive oil, sesame oil, maple syrup, and water. Stir until all ingredients are incorporated.
4. Place batter in 1/2 teaspoonfuls on cookie sheet. Wet hands and roll into sticks. Or place batter on a flat surface and cut sticks of batter with a knife, sliding them onto the cookie sheets (see picture).
5. Bake for 12-15 minutes or until golden and crispy. Cool before serving.

Notes:

1. Hot smoked paprika can be substituted for the sweet smoked paprika.
2. To personalized this recipe, add any spice or herb you prefer.

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Red Lentil Crackers #GlutenFree #HighProtein

 Let's make Red Lentil Crackers!

Makes about 48 crackers. 

Ingredients:

• 3/4 cup (140 g) red lentils, soaked
• 3/4 cup (170 ml) water
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tbsp everything but the bagel seasoning (optional)

Directions:

1. Prepare the lentils: Cover the lentils with water and soak for at least 3 hours or overnight in the fridge. Rinse and drain thoroughly.
2. Preheat oven to 350°F.
3. Make the cracker batter: Transfer the soaked lentils to a mixing bowl, add 3/4 cup water. Using a stick blender, blend to a smooth consistency. (A blender or food processor will also work.) Add olive oil, salt, and baking powder to the lentil mixture. Stir to thoroughly combine all the ingredients.
4. Line a half sheet pan (13-inches x 18-inches) with parchment paper. Pour the lentil mixture onto the prepared baking tray and spread it out into an even layer.  
5. Sprinkle the bagel seasoning evenly over the batter. See note.
6. Bake in a preheated oven at 350°F (180°C) for 10 minutes. Remove from the oven and use a pizza cutter or a knife to cut crackers into squares. Return the cut crackers to the oven and bake for an additional 40 minutes or until they are dry and crispy. Cool completely before serving.

 

*  You can personalize this recipe by swapping out the everything bagel seasoning with your favorite seeds, spices, or herbs.

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Homemade Buttermilk Ranch Powder

I’ve seen lots of variations of the Buttermilk Ranch Powder recipe floating around the internet, lately. So I thought I’d give it a whorl. I've added more of this, less of that, and I've substituted white pepper for black because I think its milder nature lets the other spices shine. Here’s my version of the powder. Use it when cooking chicken, vegetables, casseroles, and anything else you can think of. How about Air Fried Ranch Potato Wedges? Or Buttermilk Ranch Chicken Breasts?

Of course, you could buy your own ready made ranch dressing powder. Hidden Valley makes it. And so does the Spice Enthusiast. But why buy it when you can make your own? Here’s how:

Buttermilk Ranch Powder

Ingredients:  

• 1/2 cup Buttermilk Powder
• 2 tablespoons Parsley Flakes
• 1 tablespoon OnionPowder
• 2 teaspoons Dried Chives
• 1 1/2 teaspoons Garlic Powder
• 1 teaspoon Dill Weed
• 1 teaspoon Salt
• 1/2 teaspoon White Pepper

·     Directions:

Thoroughly mix together all ingredients and store in an air-tight glass jar. Mix it into mayonnaise, sour cream, Greek yogurt, bread crumbs, and more to add a creamy goodness to your food.

Let your imagination run wild as you make your favorite dips, dressings, coatings, marinades, and more. From hamburgers to hummus and everything in between, this buttermilk ranch powder will add a boost of flavor to your favorite dishes.  

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Hannah Cohoon and The Tree of Life

Hannah Cohoon's original Tree of Life

I have often seen jewelry, artwork, quilts, and other things that feature what is called the Tree of Life. I did a bit of investigating and learned some interesting history.

Hannah Cohoon was born in 1788 in Massachusetts. Her father, Noah Harrison, was a drummer boy during the Revolutionary War and he died the year after Hannah was born. Little is known about Hannah’s husband, but she was married and had 2 children, a son named Harrison and a daughter named Mariah. At the age of 29, Hannah became a Shaker when she joined the Hancock Shaker Community.

The Shakers experienced a major spiritual shift between the 1830s and the 1850s where believers received visions which were revealed in songs, art, and dance. Hannah Cohoon drew her first Tree of Life during one of these visions.

Another of Hannah's Depictions

Hannah’s art has been displayed several times at the Whitney Museum and has been used on a UNICEF Christmas postcard for fund-raising.

I found all of this so interesting. To learn more about Hannah Cohoon and see some of her other drawings, visit her Wikipedia page.

The Tree of Life shows up in Norse Mythology, the Bible, the Kabbalah, and other religious texts. The tree has been a subject of sculptors from around the world. It’s been a source of inspiration in film, in music, and in literature. But this story about Hannah Cohoon and her beautiful drawing captured my attention. I’m inspired by the idea of a woman whose glorious belief led her to have such a lovely vision.   

Beautiful Buttermilk Biscuits by @DonnaFaz #Foodie #Recipes

Few people would use a word like 'beautiful' to describe these easy homemade biscuits, but that's just the way I roll. (Pun intended!) You see, I have an on-going love affair with food so it's easy for me to see any type of bread as beautiful (as well as delicious)!

Today, I'm sharing my Buttermilk Biscuit recipe. Mmmmmmm!

Buttermilk Biscuits

Ingredients:

• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons butter, chilled and cut into small pieces
• 2 tablespoons shortening
• 1 cup cold buttermilk

Directions:

1.  Preheat oven to 450 degrees F. (Preheating the oven is important.)
2. Measure out the flour, baking powder, and salt into a bowl. Work in the butter and shortening until you've got a crumb-like consistency. (I use my fingers, and I work fast so the butter and shortening won't melt.) Add the buttermilk and stir just until the dry ingredients are moistened. Dough will be sticky.
3. Turn dough out onto a floured surface and fold it a few times. Pat into an oval that's about an inch thick. I use a drinking glass to cut the biscuits into rounds. Gently reform the 'scraps' and cut into rounds. Place the dough rounds on a cookie sheet. If you like soft-sided biscuits, let the rounds touch. If you like crisper sides, give each biscuit some room on the sheet. Bake for 15-20 until they're tall and golden brown.

Alton Brown has a similar recipe, but suggests using a little less salt. Even with all those cookbooks and cooking shows under his belt, what does he know?

Here are some other delicious biscuit recipes I've found on the web:

Paula Deen offers a great recipe for Garlic Cheese Biscuits. Yum, y'all! Yum!

These Mayonnaise Biscuits look interesting, although I haven't tried them. Yet.

And for those who feel biscuit-challenged, here's a neat video from the Joy of Baking website. (Please note, I never add sugar to my biscuits.)

If you're looking for fast and easy, the Betty Crocker website has a recipe using Bisquick, that very well-known all purpose baking mix. I've added chopped herbs and a 1/2 cups of cheddar cheese to this recipe to make dumplings for chicken stew. Everyone knows a dumpling is simply a steamed biscuit!

Whether they're slathered with butter, honey, or jam - or steamed on top of a pot of thick, luscious chicken stew - there's nothing quite as delectable as a fluffy biscuit!

If you enjoyed my Buttermilk Biscuit recipe, or any of the recipes I've linked to, please use the buttons below to share this post. Thanks, and happy eating!