Carrot Cake with Vanilla Bean Cream Cheese Frosting

Since I had a recent request for carrot cake, I decided that I would give it a go today.  This cake is moist and delicious, and full of carrots, raisins, and fresh shredded coconut.  Topped with cream cheese frosting, it is a hearty and delicious cake that will disappear quickly.

Carrot Cake with Vanilla Bean Cream Cheese Frosting

Cake:
2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
4 eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 cups canola oil
1 pound carrots, peeled and grated (I used a food processor to grate)
1/2 cup raisins
1/2 cup fresh shredded coconut

Vanilla Bean Cream Cheese Frosting:
4 ounces cream cheese, room temperature
4 Tablespoons (1/2 stick) butter, room temperature
1 teaspoon vanilla bean paste (or just use regular vanilla)
3 cups powdered sugar

Preheat the oven to 350F.  Grease a 9x13 baking dish.

In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.  In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.  Add the oil and whisk gently until the oil is completely incorporated.  Stir in the flour mixture until no streaks of flour remain.  Stir in the carrots, raisins, and coconut.

Pour the batter into the prepared baking dish.  Bake for about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely.

For the frosting, cream together the cream cheese and butter.  Add the vanilla bean paste and mix well.  Gradually beat in the powdered sugar until completely combined.  Spread the frosting over the top of the cooled cake.  Makes 12 to 15 servings.

Enjoy!  -Cardamommy

Pasta E Ceci Soup

I'm not really one for soup.  I don't know exactly what it is, but if I have the option I will opt not for soup.  This one, however, I think will be opted for.  More than once.  It is hearty and delicious.  Pasta, carrots, and chickpeas and a hint of rosemary and thyme topped with some grated parmesan cheese unite to create a wonderful dish. Adapted from Williams-Sonoma.


Pasta E Ceci Soup


3 Tablespoons extra-virgin olive oil
3 carrots, finely diced
1 large white onion, finely diced
1 teaspoon minced garlic
1/3 cup diced tomatoes
1 1/4 cups dried chickpeas, soaked in water overnight, drained, then rinsed
6 cups water
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 pound ditalini pasta, cooked and drained
Salt and Pepper to taste
Grated parmesan cheese for serving


In a 3 -4 quart stockpot or dutch oven over medium heat, warm the olive oil.  Add the carrots and onions and cook, stirring occasionally, for about 8 minutes until soft.  Stir in the garlic and tomatoes and cook 1 more minute.  Add the chickpeas, water, rosemary, and thyme.  Increase the heat to medium high and bring to a boil.  Reduce the heat and simmer, uncovered, for about 1 hour, or until chickpeas are tender.


Strain the chickpea mixture through a colander, reserving the cooking liquid.  Place 2 cups of the chickpea mixture in a bowl or food processor and mash or blend until almost smooth. 


Return the the chickpea mixture, mashed chickpea mixture and cooking liquid to the dutch oven.  Bring to a boil, then add the ditalini pasta.  Season with salt and pepper to taste.  Ladle into bowls and top with grated parmesan cheese.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy

Crispy Lemon Chicken with Lemon Garlic Ginger Carrots

Yesterday was a rough morning. I woke up absolutely starving and wanting some cereal (a very rare desire for me), so I grabbed a bowl, poured my cereal, and went for the milk. Per college student protocol I sniffed the milk before pouring. Good thing, too, because it was slightly sour. Thus my need for a bowl of cereal could not be met and I had to figure out something to do with my newly acquired buttermilk. As I said, it was a rough morning.

My waistline put in a request for a main dish rather than a dessert and I, graciously, obliged. I did a buttermilk search of my favorite site, Cinnamon Spice & Everything Nice, and stumbled across a delicious chicken recipe. Thinking carrots would go nicely with chicken, I decided to do another search. I was pleased to find a recipe that had the same supporting ingredient: lemon.

If' you're not big into lemon or citrus, you probably should steer clear of these two recipes, as the lemon flavor is very strong. I found both dishes to be delicious. The chicken had a crispy crust while still being perfectly succulent, flavorful, and tender on the inside. Fresh and zesty, the carrots were a nice complement to this lemon chicken. This is one meal I will be making many times over.

Chicken:

2 T Grated Lemon Zest, divided
1/2 C Lemon Juice
1 C Buttermilk
4 Boneless Skinless Chicken Breasts
Salt and Pepper
1/4 - 1/2 C Flour, or more
1 C Fine Bread Crumbs
1 tsp Dried Thyme
1 tsp Salt
1 tsp Black Pepper
Pinch of Cayenne Pepper
Olive Oil Cooking Spray

1. In the container you will marinade the chicken in mix together 1 T lemon zest, lemon juice and buttermilk. Season chicken with salt and pepper and marinade overnight or for at least two hours.

2. In a small bowl combine bread crumbs, thyme, salt, pepper, and cayenne.

3. When the chicken is done marinading, mix in enough flour so the marinade is just thick enough to coat the chicken. Pour some of the crumb mixture on a plate. Place a piece of chicken on crumb bed. Pour enough crumbs on top to cover, patting to make sure they stick. Repeat with each piece of chicken, using all the crumbs. Put chicken on a greased baking sheet.

4. Bake at 400 for 35-40 minutes until chicken is cooked through. You may need to tent with foil halfway through to prevent the crumbs from burning.

Carrots:

3 T Olive Oil
3 T Lemon Juice
3 tsp Minced Garlic
1-inch Piece of Fresh Ginger, minced or grated
3 C Fresh Carrots, peeled and sliced on the diagonal into 1/2 inch thick pieces
Salt and Pepper, to taste

In a large mixing bowl whisk together oil, lemon juice, garlic, and ginger. Season with salt and pepper to taste. Add carrots and toss well. Pour into a greased 8x10 pan and spread out evenly. Bake at 400 for 40-45 minutes, until tender. Halfway through cooking time, turn the carrots.

Mahlzeit!
-Coriaunty