Tropical Carrot Cake

Servings:  10 to 12

Preparation Time:  30 minutes plus baking 1 hour for baking and cooling cakes

 

Note: this cake is best with either cream cheese frosting or the macadamia nut frosting given in the FNKWL blog: “Sometimes you Feel Like a Nut!”   

 

2 ½ cups all-purpose flour

1 cup flaked, sweetened coconut
1 cup macadamia nuts
2 ½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
2 (8-ounce) cans crushed pineapple, drained

1 cup flaked, sweetened coconut

 

Preheat the oven to 350 degrees

Coat 3 (9-inch) round cake pans with vegetable oil spray.  Line the bottom of each pan with parchment paper.  Spray the paper with vegetable oil spray.

 

Place ½ cup of the flour, 1 cup sweetened coconut, and the macadamia nuts in the bowl of a food processor.  Pulse until the nuts are ground and the mixture resembles course crumbs.  Pour the nut mixture into a bowl.

 

Use a whisk to add the remaining 2 cups of flour, baking powder, ginger, cinnamon, baking soda and salt to the nut mixture. Use an electric mixer to combine the granulated sugar and canola oil until smooth.
 

Stir in the eggs, one at a time. Stir in the vanilla. Stir in the flour/nut mixture. Stir in the carrots and pineapple. 

Divide the batter between the 3 pans.  Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Cool the cakes in the pan for 15 minutes.  Run a knife around the edges of the cakes.  Invert onto a rack, and cool to room temperature.

For frosting, use the recipe for “Macadamia Nut Frosting” provided in the blog post “Sometimes You Feel like a Nut!”

Place one cake onto a cake stand.  Frost with about ¾ cups of frosting.  Repeat with the next layer.  Top with the third cake.  Frost the sides and top of the cake with the remaining frosting.  Sprinkle the top of the cake with the remaining 1 cup unsweetened coconut.

SUNDAY BEST Strawberry Granita

Serves 6
Prep Time: 1 hour, plus a minimum of 3 hours to freeze

1 pound fresh strawberries, stems removed and sliced, about 2 cups
3 tablespoons all-natural granulated sugar
½ large lemon juiced, about 2 tablespoons
1 teaspoon balsamic vinegar 
1 tablespoon honey or agave nectar, optional
Fresh Mint leaves, for garnish

Place sliced strawberries in a large bowl. Toss the strawberries with the sugar, lemon juice, balsamic vinegar and honey. Honey or agave are optional for extra sweetness. 

Place strawberries in a blender and add ½ cup cold water. Pulse until smooth. If you don’t want seeds, drain the mixture through a cheesecloth.  

Pour strawberry mixture into a 13x9-inch baking dish, cover and freeze approximately 45 minutes until the edges of the granita are just set and the center is soft.

Whisk granita with a fork in order to distribute frozen portions evenly. Cover and return to the freezer for an additional 30 minutes. The edges of granita should be icy, with an overall slushy texture. 

Scrape the ice cyrstals from the side of the pan and return to the freezer for 3 hours or overnight. 
Let granita thaw for about 10 minutes before serving.

You may ring the glass with sugar for a prettier presentation.

Serve granita, using a fork to get it into ramekins or martini glasses, which make for the best presentation. Top with a fresh mint leaf and enjoy! 

Butternut Squash and Pear Strudel

Yield: 8 to 10 pieces per strudel
Prep Time: 30 minutes
Cook Time: 12 to 15 minutes

1 medium butternut squash, peeled and diced into ¼-inch squares (about 4 cups)
2 large pears, peeled, cored and diced into ¼-inch squares, about 2 cups
1 tablespoon olive oil
1 teaspoon chili powder
½ teaspoon ground cinnamon
Salt and freshly ground pepper
2 to 4 fresh rosemary sprigs
4 ounces Gouda cheese, shredded, about ½ cup
12 tablespoons (1 1/2 sticks) unsalted butter
1 package frozen phyllo dough (such as Pepperidge Farm) thawed
1/4 cup plain dry breadcrumbs

Preheat the oven to 400 degrees F.

Place the diced butternut squash and pear onto a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cinnamon, salt and pepper. Place the sprigs of rosemary into the mixture. Roast until the vegetables are browned and soft, about 20 minutes. Cool mixture to room temperature. Remove rosemary sprigs. Gently stir in the cheese.

Melt the butter in a small pan and set aside.

Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with bread crumbs until 5 sheets have been used.

Spoon a 1-inch wide row of the butternut squash mixture along 1 edge of the phyllo dough. Roll it up. Brush the top with butter and set aside. Repeat the entire process using the remaining phyllo dough and butternut squash filling. You will have 3 logs.

Cover a baking sheet with parchment paper. Score the strudel diagonally into 1 1/2-inch pieces and bake for 12 minutes, or until the top is lightly brown. Slice and serve.

Note:
You can substitute with any cheese, goat or brie cheese are good alternatives. You can also substitute apples for pears. You can prepare the strudel in advance and freeze. To bake, remove them from the freezer, place onto a baking sheet lined with parchment paper until golden, 12 to 15 minutes.

My Pumpkin Puree

Ingredients:
1 medium sized pumpkin

Yields: About 18 ounces of puree (equivalent to 2 cans of pumpkin)

Preheat the oven to 350 degrees

Wash the pumpkin and, with a large knife, cut the stem off. Cut the pumpkin in half so that you can see the seeds and strings; scoop them out with a big spoon and set the seeds aside for roasting later.

Cut the seedless pumpkin into 6 to 8 pieces and arrange, skin side up, on a baking sheet covered with aluminum foil.

Bake for 45 minutes and check with a fork to see if the pumpkin is soft. Wait until the pieces cool and then scrape the pumpkin meat away from the skin. Discard the pumpkin skin.

Working in batches, place the pumpkin into the bowl of a food processor and pulse until smooth. You can also mash it with a potato masher, adding up to 3 tablespoons of water if the mixture seems to dry.

Store any excess puree in a ziplocak freezer bag for later use.

Tropical Trifle

Serves 8 or more

3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup butter (2 sticks), room temperature
1 ½ cups granulated sugar
4 large eggs
1 cup milk
Juice of 1 medium lime (about 2 tablespoons)
Zest of 1 medium lime (about 2 teaspoons)

4 egg yolks
¼ cup granulated sugar
½ cup orange juice
¼ cup Cointreau (plus extra for brushing on cake)
½ cup heavy cream

1 pint strawberries, sliced about 2 cups
1 mango, peeled, pitted, cut into ½-inch cubes about 2 cups
1 papaya, peeled, seeded, cut into ½-inch pieces about 3 cups
1 medium pineapple, peeled, cored, cut into ½ inch pieces about 3 cups

For cake
Preheat oven to 325 degrees
1. Combine the cake flour, baking powder and salt in a small bowl and set aside.
2. Use an electric mixer to beat the butter until fluffy.
3. Add the sugar and mix on medium speed, scraping down the sides of the bowl, for several minutes.
4. Add the eggs, one at a time, stirring well after each addition.
5. Stir in 1/3 of the flour followed by 1/3 of the milk. Repeat until both ingredients are incorporated into the batter.
6. Stir in the key lime juice and zest.
7. Pour the batter into 2 8-inch cake pans that have been with vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes or until the tops begin to turn golden on the edges and a toothpick inserted into the center comes out clean.
8. Cool the cakes on metal racks for 10 minutes. Invert the cakes onto the racks and cook completely. Use a serrated knife to trim the cakes to fit into a 7-inch trifle bowl.
For custard
1. Whisk the egg yolks and sugar together in the top part of a double boiler over simmering water.
2. Whisk in the wine and orange juice.
3. Continue whisking until the sauce has doubled in volume. It will thicken, become fluffy and turn pale yellow, about 5 to 8 minutes.
4. Remove the top of the double boiler to a large bowl filled with ice. Continue whisking the custard until it cools.
5. Use an electric mixer to beat the cream soft peaks form.
6. Fold the whipped cream into the custard mixture. Chill until ready to serve.
To assemble
1. Spoon 1/3 of the custard into the bottom of a trifle dish.
2. Use a pastry brush to lightly coat the cakes with Cointreau. Place one cake layer on top of the custard.
3. Arrange half of the fruit on top of the cake.
4. Repeat with 1/3 more custard, the remaining cake pieces and a layer of fruit.
5. Top with the remaining custard.

Strawberry Cake with Cream Cheese Frosting

Serves 10 to 12
Prep time: about 1 hour and 30 minutes

2 ¾ cups cake flour
21/2 teaspoons baking powder
2 cups granulated sugar
1 3-ounce box strawberry flavored gelatin
1 cup margarine
4 egg yolks
1 cup milk
1 teaspoon strawberry extract
6 to 8 strawberries, pureed, about ½ cup
4 egg whites

1 cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla extract

½ cup shortening
2 8-ounce packages cream cheese
3 cups confectioners’ sugar
2 teaspoons vanilla extract
8 to 10 sliced strawberries (about ¾ cup)

Preheat oven to 350 degrees.

Prepare 3-inch round layer pans by coating with cooking spray and then dusting with flour.

In a medium bowl combine the flour and baking powder. Set aside.

Use an electric mixer to combine the sugar, gelatin and margarine until fluffy.

Add the egg yolks one at a time. Mix well.

Add the flour mixture in 3 parts, alternating with the milk. Stir in the strawberry extract and pureed strawberries.

Pour the batter into a large mixing bowl. Set aside.

Beat the egg whites until stiff. Fold the egg whites into the batter.

Divide the batter into 3 pans. Bake in the center rack of the oven for about 25 to 30 minutes or until a toothpick inserted into the middle comes out clean. Cool the cakes in the pan for 10 minutes. Continue cooling by removing each cake from the pan to a rack.

Use an electric mixer to combine the whipping cream, powdered sugar and vanilla. Whip until stiff. Set aside.

Use an electric mixer to combine the shortening, cream cheese, confectioners’ sugar and vanilla to form the frosting.

Mixed Fresh Berries with Zabaglione Sauce

Serves 6 to 8
Preparation time about 30 minutes

1 pint strawberries, hulled and halved
1 pint blueberries
1 pint raspberries

4 egg yolks
¼ cup granulated sugar
¼ cup Marsala wine
½ cup heavy cream

Wash the berries, place in a large bowl and chill.

Wisk the egg yolks and sugar together in the top part of a double broiler over medium high heat.

Whisk in the wine.

Continue beating until the sauce has doubled. It will thicken, become fluffy and turn pale yellow.

Remove the top of the double broiler to a large bowl filled with ice. Continue whisking the sauce until it cools.

Place the heavy cream in the chilled bowl of an electric mixer. Beat until the cream forms peaks. Do not overbeat or you will end up with butter!

Fold the whipped cream into the Zabaglione sauce. Chill until ready to serve.

Mexican Coffee

Servings: 8 cups
Preparation Time: 10 minutes

8 cups brewed coffee
1 cinnamon stick
2 tablespoons instant cocoa powder
Whipped cream

Add the cinnamon stick and cocoa powder to the pot of brewed coffee. Allow the flavors to infuse for 5 minutes. Remove the cinnamon stick and pour the coffee into cups. Garnish with whipped cream.

Lemon Coconut Macaroons

Prep time: 20 minutes, plus baking
Makes about 3 dozen cookies.

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
2/3 cup sugar
6 tablespoons butter or ¾ stick at room temperature
4 oz. Cream cheese (also at room temperature)
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (about ½ medium lemon)
½ teaspoon ground lemon peel
1 10 ounce package sweetened coconut (about 3 cups)

Preheat oven to 350 degrees

Prepare a baking sheet by coating it in vegetable oil spray.

In a medium bowl combine the flour, baking powder and salt, and set aside.

Using an electric mixer, combine sugar, butter and cream cheese and beat together until fluffy.

Beat in the eggs, vanilla, lemon juice and ground lemon peel.

Add the dry ingredients and mix until just combined.

Mix in the coconut.

Drop heaping teaspoons of the batter onto the cookie sheet, leaving at least 1 inch between each cookie.

Bake for 18 to 25 minutes until the cookies puff and the coconut begins to brown on the top.

Transfer to a rack to cool completely.

PEANUT BRITTLE

Makes 12 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

2 cups granulated sugar
1 ½ cup salted peanuts (about 6 ounces)

Coat a rimmed baking sheet with vegetable oil spray. Place the sugar in a deep sauce pan. Pour in ½ cup water. Cook over medium heat until the sugar melts and the mixture begins to turn golden, about 3 minutes. Continue cooking, stir often until the mixture darkens to caramel and the sugar is totally dissolved, about 10 minutes more. Stir in the peanuts.

Pour the mixture onto the baking sheet. Coat a spatula with vegetable oil spray. Use the spatula to spread out the peanut mixture to about ½-inch thickness. Work fast as the brittle sets up quickly. Cool completely, about 15 to 20 minutes

To serve, break the brittle into bit-size pieces.

Chocolate Chip Oatmeal Bars with Plum Filling

Yield 2 dozen bars
Preparation Time: 20 minutes plus baking

2 cups all purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
1 cup butter (2 sticks), room temperature
12 ounces semi-sweet chocolate chips
1 cup red plum jam

Preheat oven to 375 degrees

Place the flour, oats, baking soda and salt in a bowl and set aside.

Use an electric mixer to combine the brown sugar and butter until fluffy.

Add the flour/oat mixture and stir. The dough will be very crumbly.

Place 2 cups of the dough mixture into a bowl.

Add the chocolate chips to the bowl and stir.

Press the remaining dough into the bottom of an 11 x 9 x 2-inch baking dish.

Spread the dough with the jam.

Sprinkle the flour/chocolate chip mixture over top.

Bake for 30 minutes or until the top begins to look golden brown.

Cool completely on a wire rack. Cut into 1 ½-inch squares.

Southern Pecan Pie

Servings: 6
Preparation Time: 45 minutes plus baking

2 cups all-purpose flour
¼ cup confectioners’ sugar
¼ teaspoon salt
½ cup butter, chilled and cut into pieces (1 stick)
1 to 2 tablespoons ice water

¼ cup butter, room temperature (1/2 stick)
½ cup granulated sugar
3 large eggs
1 tablespoon dark rum
1 cup light corn syrup
1 cup pecan halves

Preheat the oven to 450 degrees

Place the flour, confectioners’ sugar and salt into the bowl of a food processor. Add ½ cup chilled butter pieces. Pulse until the mixture resembles coarse crumbs. With the blade running, pour 1 tablespoon of ice water through the feed tube. Repeat until the mixture comes together around the blade.

Transfer the dough onto a sheet of plastic wrap. Gently form into a round disk. Wrap and chill for at least 30 minutes.

Roll out a pastry disk to about 1/8-inch thickness. Place the pastry into the bottom of a deep pie dish. Crimp the edges to form a decorative crust.

Pierce the bottom of the crust with the tines of a fork. Bake for 5 to 7 minutes. Remove from the oven and reduce the temperature to 375 degrees.

Use an electric mixer to combine ¼ cup room temperature butter with the granulated sugar until smooth and fluffy. Stir in the eggs, one at a time. Stir in the rum and corn syrup.

Place the pecan halves in the bottom of the pie shell. Pour the filling over the top. Bake for 40 to 50 minutes, or until a knife inserted into the filling comes out clean and the pastry is golden.

Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Deep Dish Apple Pie

Serves 8
Preparation Time: 30 minutes plus baking

3 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
2 ½ sticks butter, chilled, cut into small pieces
1 egg yolk (save the egg white)
4 teaspoons ice water

1 (5 pound) bag granny smith apples
1 tablespoon flour
1/3 cup granulated sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees.

Place the flour, sugar and salt into the bowl of a food processor.

Add the butter and pulse until the mixture resembles course crumbs.

Add the egg yolk and pulse.

Add the chilled water 1 tablespoon at a time through the feed tube until the dough begins to clump together.

Remove the dough and divide into halves. Form each half into a disk, wrap in plastic and refrigerate.

Peel and thinly slice the apples.

Sprinkle the apple slices with 1 tablespoon flour, 1/3 cup sugar and cinnamon. Toss.

Roll out one disk of pastry into a round about 1/8 inch thick. Place into a pie pan.

Mound the pastry with sliced apples.

Roll the second pastry disk into a round. Cover the apples, form a decorative crust and slit the top crust so that the steam will escape.
Brush the top of the pie with the egg white mixed with 1 tablespoon water. Sprinkle with extra sugar. Bake for 50 to 60 minutes or until the crust is golden brown and the filling begins to bubble.

MAPLE CAKE DOUGHNUTS

It’s way too easy to eat warm doughnuts in your own kitchen. These remind me of the ones my Grandma used to make on “Fat Tuesday”, the day before Ash Wednesday.

Note: Change the flavor of these doughnuts by substituting with your favorite spices.

Makes about 12 doughnuts and a whole bunch of dough nut holes
Prep Time: 20 minutes
Cook Time: 20 minutes for all of the doughnuts

3 ½ cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup all natural sugar
2 large eggs
Zest of ½ medium orange (about 1 tablespoon)
1 teaspoon maple extract
6 tablespoons unsalted butter, melted
1 cup sour cream
Canola oil for frying
Confectioners’ sugar for dusting

Whisk together the flour, baking powder, cinnamon, salt and baking soda in a small bowl.

In a large bowl, whisk together the sugar and eggs until fluffy and thick. Whisk in the orange zest, maple extract and butter. Whisk in the sour cream. Use a rubber spatula to gently fold in the flour mixture. The dough will be sticky. Cover with plastic wrap and let rest for 1 hour.

Line 2 baking sheets with parchment paper (or layout 2 Silpat liners). Dust work surface with flour. Dredge a rolling pin, 2 ½-inch diameter round cutter, and 1-inch diameter cutter in flour. Roll out 1/3 of the dough to ½-inch thickness. Cut large rounds and place onto prepared baking sheets. Use the small cutter for doughnut holes, and to cut additional holes from scraps. Continue until all of the dough has been used.

Pour enough canola oil in a deep pot to come to 1 ½-inches. Heat to 365 degrees. Line 2 baking sheets with several layers of paper towels. Use a slotted spoon to place the doughnut holes into the oil in batches. Do not crowd. Watch as they drop to the bottom of the pot. When they bob to the surface, gently turn over to evenly brown. Remove to baking sheets. Repeat until all of the holes and doughnuts have been fried. The hole will brown in 2 to 3 minutes. Doughnuts will take a minute or two more.

Dust the doughnuts with confectioners’ sugar while still warm.