Saturday, January 29, 2011

Carrot Cake with Cardamom and Cream Cheese Frosting

My fifteen-year-old requested a carrot cake, this cake is the result. The only thing missing, he said, was the little orange icing carrot on top!


  • ¾ cup sugar
  • ¾ cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 4 cups carrots, shredded
  • 1 orange, zest of
  • 2 cups flour
  • 1 cup self-rising flour
  • 2 teaspoons baking powder
  • 1 teaspoon cardamom
  • ½  teaspoon cinnamon
  • ¾ cup vegetable oil
  • ¾ cup yogurt, plain

In the food processor, combine sugars and eggs.  Add oil and yogurt.  Blend well.  Add vanilla.

In a large bowl, combine flours and spices.  Add carrots and orange zest, toss to coat.

Pour egg mixture into bowl with carrots.  Stir until just combined.

Grease and flour two 9" cake pans.  Preheat oven to 325.  Pour batter into prepared pans.  Bake 50-60 minutes, or until golden.  Allow to cool completely, before frosting with Cream Cheese Frosting.

Cream Cheese Frosting


  • 1/2 cup butter
  • 16 ounces cream cheese
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
Cream butter and cream cheese.  Add powdered sugar.  Mix well.  Add vanilla.

I received this awesome Cuisinart food processor as a birthday gift.  It is incredibly fun to use!

Saturday, January 22, 2011

Best Ever Blueberry Scones

Scones can be tricky to make, light and not too sweet.  I found a recipe that turns out a spectacularly tasty scone.  Please enjoy-


  • ½ cup buttermilk
  • ¾ cup dried blueberries
  • 1 teaspoon vanilla
  • 1½  cups self-rising flour
  • ⅓ cup honey crunch wheat germ
  • ⅓ cup brown sugar
  • ½ teaspoon cardamom
  • 1 teaspoon ginger
  • ½ teaspoon salt
  • 8 tablespoon butter, chilled cut into 1/2" cubes
  • extra buttermilk for brushing, and raw sugar
Preheat oven to 400 F.

Whisk flour, wheat germ, brown sugar, cardamom,salt, and ginger together.

Add butter, cut into coarse meal with pastry cutter or fingers.

Stir in buttermilk and vanilla.  Add blueberries.

Form into ball and press into circle on oiled sheet pan.  Cut into 8 wedges.  Brush with buttermilk and sprinkle with raw sugar.

Bake until golden, about 25 minutes.

Saturday, January 15, 2011

Pumpkin Muffins

These are deeeeelicious pumpkin muffins.  Take advantage of the post-holiday pumpkin clearance at your local grocer.  I like to stock up on canned pumpkin and use it in baking all year long.  This recipe is a staple at our house, part of a quick breakfast!

  • 1 cup butter
  • 1½ cup brown sugar
  • 15 ounces pumpkin
  • 3 eggs, extra large
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 2 cups self rising flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ¾ cup buttermilk
Preheat oven 375.

Cream butter and sugar.  Add eggs one a a time, beat well after each addition, add pumpkin and vanilla. Combine dry ingredients, add alternately with buttermilk, to butter mixture.  Combine until just mixed.

Fill greased muffin tins, bake 18-20 minutes.

Saturday, January 8, 2011

Cranberry White Chocolate Biscotti with Lime

My new years resolution is to faithfully post to my blog.   I have renewed inspiration and I am cooking like crazy with a new mac-daddy food processor! cuisinart elite food processor  My old food processor was a serious health hazard, I was glad to have retired it before I maimed myself.
In North Carolina last month, we visited A Southern Season for the first time,  it is an awesome store.  We were especially excited about their after Christmas sales.  If you are in the Chapel Hill-Durham area, don't miss it.
Here is the first entry of the year, a delicious biscotti.


  • 2 cups flour
  • 1 teaspoon baking powder
  • ¾ cup sugar
  • ½ cup butter
  • 1 lime, zested, chopped fine
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup pecans, toasted, chopped
  • ¾ cup dried cranberries
  • ¾ cup white chocolate chips
Preheat oven to 350.

In mixer with paddle attachment, cream butter, sugar, lime zest, and salt.  Add eggs one at a time beating well after each addition.  Mix in flour and baking powder, until just combined.  Stir in cranberries, pecans and white chocolate.

On greased baking sheet, form log, 3" wide.  Bake 35-40 minutes, until lightly browned.  Cool.  Slice log into 3/4" slices, return to baking sheet and bake until lightly browned on each side, about 15-20 minutes