Moist & Easy Carrot Cake

Apr 3, 2022


This easy 2-layer carrot cake recipe is made with fresh carrots, and raisins and is topped with a fluffy cream cheese frosting. It is the perfect dessert for Spring and Easter celebrations.

Prep Time: 20 mins  ■  Cook Time: 45 mins  ■  Total Time: 1hr 5 mins

INGREDIENTS

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 ¼ cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups grated carrots (about 5 carrots – washed, peeled, and dried)
  • 1 cup coarsely chopped pecans
  • 1/2 cup regular or golden raisins

Cream Cheese Frosting

  • 1 cup unsalted butter softened (2 sticks)
  • 2 – 8-ounce packages cream cheese, room temperature
  • 8 cups powdered sugar (confectioners’ sugar)
  • 1 tablespoon milk

DIRECTIONS

  1. Heat the oven to 350°F. Prepare two 9-inch round cake pans. Place your cake pans on a large sheet of parchment paper. Trace the bottom of each cake pan with a pencil, then cut out the traced circles. Lay the cut parchment circles at the bottom of each pan. Grease the pan and the parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon until well blended.
  3. In a separate bowl, whisk the oil, sugar, and vanilla. Whisk in eggs, one at a time, until combined.
  4. Scrape down the sides and bottom of the bowl with a spoon or spatula, then stir in the dry ingredients a little at a time, until incorporated and the batter is smooth. Stir in the grated carrots, nuts, and raisins.
  5. Divide the batter between the prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool cake in pan for 15 minutes, then carefully invert onto a cooling grid and cool completely before decorating.
  7. In a large bowl, beat butter and cream cheese with an electric mixer until light and fluffy.
  8. Gradually add confectioners’ sugar and milk to the butter and cream cheese. Beat on high until smooth (about 1 minute). Note: If frosting seems too thin, add 1 tablespoon of confectioners’ sugar at a time. If too thick, add 1 teaspoon more of milk at a time until frosting reaches desired consistency.
  9. Frost the top of one cake layer, and place the other cake layer on top. Frost the outside and top of the cake. Carefully scatter the slivered almonds on the sides of the cake and on the outside perimeter (about 2 inches) of the top of the cake. If desired, pipe on carrot decorations. Find out how at wilton.com

Add-ins: For even more delicious flavour, you can add 1 (8-ounce) can crushed pineapple, drained and 1 cup sweetened flaked coconut along with the grated carrots, nuts, and raisins in step 4.

To store: An uncut carrot cake will keep for about 1 week in the refrigerator. If it has been cut, it will stay fresh in the refrigerator for roughly 2 to 3 days.

 

 

Fudge Brownie Tarts

Feb 9, 2022

Alone, or topped with your favourite sweets or nuts, these Fudge Brownie Tarts hit the sweet spot. They’re flaky, chocolatey, and delicious!

Prep Time: 40 mins  •  Bake Time: 20 mins  •  Makes: 16 tarts

INGREDIENTS

Buttermilk Tart Shell Crust

  • 2 cups + 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2/3 cup cold butter
  • 5–7 tablespoons cold buttermilk

Brownie

  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • Toppers – caramel, Oreo cookie pieces, mini chocolate chips, etc., optional

DIRECTIONS

  1. Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl.
  2. Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal.
  3. Add buttermilk 1 tablespoon at a time and combine dough until the mixture leaves the sides of the bowl.
  4. Form dough into a ball, then, on a floured surface, flatten it into a disk shape. Cover with plastic wrap and allow to chill in the fridge for 30 minutes.
  5. Heat the oven to 375°F.
  6. In a large bowl, melt butter in the microwave on HIGH for 30 seconds, stir and repeat if necessary until most of the butter is melted.
  7. Whisk in sugar and cocoa. Add eggs and vanilla and mix well. Fold in the flour until it is completely blended into the cocoa mixture. Set aside.
  8. Take the dough out of the fridge and remove the plastic wrap.
  9. Using a rolling pin, on a floured surface, roll the chilled dough to 1/8-inch thick.
  10. Using a round or fluted cookie cutter, cut out circles of pastry. The larger the circles, the deeper the tart shells will be. They should be at least as wide as the opening of muffin pan holes. Gently slide the circles of cut pastry into each muffin hole. Carefully press on the edge between the bottom and the sides to make sure there are no air bubbles stuck between the pastry and the pan.
  11. Fill each tart shell three-quarters full of the brownie mixture.
  12. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  13. Take out of the oven and immediately sprinkle with chocolate chips, caramel pieces, or gently press cookie pieces into the brownie whilst still hot.
  14. Allow to cool for 2 minutes in the pan then gently remove to finish cooling on a wired rack.

 

Garlic Parmesan Knots

Feb 9, 2022

Slathered in garlic, herbs, and Parmesan cheese, these Garlic Parmesan Knots are easy to make using refrigerated biscuit dough.

Prep Time: 5 mins  •  Cook Time: 10 mins  •  Makes: 16 knots

INGREDIENTS

  • 1 -16 oz. can refrigerated biscuit dough
  • 1/4 cup unsalted butter, melted
  • 2 1/2 Tbsp. grated parmesan cheese
  • 3/4 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley flakes
  • 1/4 tsp. salt

DIRECTIONS

  1. Preheat oven to 400°F and line a baking sheet with parchment paper, or lightly grease pan.
  2. Cut each of the 8 biscuits in half, making 16 pieces of dough.
  3. Roll each biscuit into a rope, 1/2 inch thick, and tie them into a knot.
  4. Place each knot onto a prepared baking sheet.
  5. In a small microwave-safe bowl, melt butter. Add parmesan cheese, garlic powder, dried oregano, dried parsley, and salt. Whisk to combine ingredients well.
  6. Brush each knot with half of the garlic butter mixture and place in a preheated oven for 10-12 minutes or until golden brown.
  7. Remove from oven and brush garlic knots with the remaining garlic butter mixture. Serve immediately.

 

Lightly Breaded Broccoli Florets

Feb 9, 2022

Coated in a light beer batter then deep-fried, these broccoli bites are great for snacking.

Prep Time: 15 mins •  Cook Time: 20 mins  •  Makes: 4 servings

DIRECTIONS

  • 4 cups fresh broccoli florets
  • 1 cup corn flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 large eggs
  • salt, to taste
  • Pinch of paprika
  • 1/2 cup beer
  • oil for frying

DIRECTIONS

  1. Add the broccoli florets to a large pot of boiling water. Cook for 4-5 min. and then immediately drain and plunge the florets into ice water. Remove from ice water and leave the blanched florets to drain off excess liquid.
  2. In a bowl, whisk together the eggs, flour, beer, and spices.
  3. In a deep fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F. Dip the broccoli florets in the batter, tossing well to coat. Then fry broccoli in batches for 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
  4. Serve warm broccoli bites with ranch dressing for dipping.

 

 

Mini Beef Wellington Bites

Feb 8, 2022

Tender beef tenderloin, duxelles, and Proscuitto all wrapped up inside flaky puff pastry. Served with a Creamy Horseradish & Mustard Dip, these bite-size, mini versions of traditional Beef Wellington are perfect party appetizers.

Prep Time: 45 mins  •  Cook Time: 20 mins  •  Makes: 24 bites

INGREDIENTS

  • 1 tablespoon + 1 teaspoon olive oil
  • 2 lbs beef tenderloin
  • 1 tsp each coarse salt and freshly ground black pepper
  • 2 tablespoons butter
  • 6 slices prosciutto, diced
  • 2 ½ cups cremini or button mushrooms, finely chopped
  • 1 shallot minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon Dijon mustard
  • 1 package frozen puff pastry thawed (2 sheets)
  • 1 large egg, beaten
  • Coarse salt for sprinkling, optional

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Take the puff pastry out of the freezer one hour before starting to thaw.
  3. Trim and cut beef tenderloin into 24 1-inch pieces.
  4. Season the beef pieces with salt and pepper. Heat 1 tablespoon of oil in a large skillet or cast iron pan over medium-high heat. Sear one side of the beef pieces and quickly flip to brown the other side (about 1 minute total). Remove the pieces and set them aside to cool while preparing the filling.
  5. Melt butter and the remaining 1 tsp. of oil in the same skillet over medium-high heat. Add prosciutto pieces and cook until fat has rendered and pieces are crispy and brown. Add in mushrooms and minced shallot. Reduce heat to medium and sauté for about 8 to 10 minutes, stirring frequently.
  6. Stir in fresh thyme. Remove from heat and pat away any excess liquid. Stir in 1 tablespoon of Dijon mustard. Allow to cool while prepping puff pastry.
  7. On a lightly floured surface, unfold defrosted puff pastry. Using a rolling pin, roll the pastry to a 12-by-16-inch rectangle. Cut into 12 equal squares by cutting 4 long strips, then cutting each strip crosswise 3 times.
  8. Place a small amount of the mushroom mixture (known as duxelles) into the center of each square. Top each square with a piece of the steak. Fold the puff pastry up and over the steak, totally encasing the steak and mushroom mixture inside. Place on the prepared baking sheet with the smooth side facing upwards. Repeat with the remaining pastry, duxelles, and steak. Cut 2-3 small slits across the top of each pastry.
  9. Brush with egg wash and sprinkle with coarse salt.
  10. Bake for 15-18 minutes, or until golden brown.
  11. Serve with Creamy Horseradish & Mustard Dip.
Creamy Horseradish & Mustard Dip

INGREDIENTS

  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon minced chives

DIRECTIONS: In a small mixing bowl, stir together all the ingredients. Serve alongside warm Beef Wellington bites.

 

Seared Scallops with Creamy Lemon Orzo

Jan 17, 2022

Prep Time: 5 mins • Cook Time: 30 mins • Makes: 4 servings

 

INGREDIENTS

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • 1 cup orzo, uncooked
  • 2 cups chicken broth
  • ½ cup dry white wine
  • ¼ teaspoon dried tarragon
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon heavy cream
  • Juice of one lemon
  • 2 tablespoons unsalted butter
  • 1-½ pounds sea scallops, patted dry
  • salt and pepper, to taste

DIRECTIONS

  1. Heat olive oil in a medium saucepan over medium-high heat. Add the chopped onion. Sauté for three minutes then stir in the orzo pasta, broth, wine, and tarragon.
  2. Bring to a boil and cover, simmering for 15 minutes and until liquid is absorbed and pasta is al dente. Stir in chives, heavy cream, and lemon juice. Remove from heat and keep warm.
  3. Heat the butter in a large heavy-bottomed or cast-iron skillet. Season scallops with salt and pepper. Add them to the pan and cook for three minutes on each side or until golden on each side. Serve on top of orzo pasta.