Carrot Cake

Image Credit : https://highdesertvapes.com/products/

Ingredients

•  3 eggs
•  3/4 cup buttermilk
•  3/4 cup vegetable oil
•  1 1/2 cups white sugar
•  2 teaspoons vanilla extract
•  2 teaspoons ground cinnamon
•  1/4 teaspoon salt
•  2 cups all-purpose flour
•  2 teaspoons baking soda
•  2 cups shredded carrots
•  1 cup flaked coconut
•  1 cup chopped walnuts
•  1 (8 ounce) can crushed pineapple with juice
•  1 cup raisins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.

Allow to cool for at least 20 minutes before serving.

Gajar Halva

Gajar halva is a luxurious Indian dessert made from carrots slowly cooked down with sweetened milk and spices. This version is fast enough for weeknights and brings the warmth of the Indian sun to mind

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Ingredient: 

• 1 pound carrots, coarsely grated
• 1 1/2 cups heavy cream
• 1/2 cup golden raisins
• 1/2 cup sugar
• 3/4 teaspoon ground cardamom

• Accompaniment: whole-milk plain yogurt

Method: 

Bring carrots, cream, raisins, sugar, and cardamom to a boil with 1/8 teaspoon salt in a 3- o 3 1/2-quart heavy saucepan, then cover and gently boil, stirring occasionally, until most of liquid has evaporated, about 25 minutes. Uncover and boil, stirring often, until liquid has evaporated, about 5 minutes. Serve warm.

Image Credit: http://www.blogymate.com/post.aspx?blogid=2886&t=CARROT-HALWA-RECIPE

Recipe Credit: http://www.epicurious.com/recipes/food/views/Quick-Gajar-Halva-351296

Cupcakes

Cherry-Almond Vanilla Cupcakes

Ingredients

½ cup butter

4 egg whites

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

¾ cup buttermilk or sour milk*

1/3 cup maraschino cherry juice

1-1/2 cups sugar

1 teaspoon vanilla

½ teaspoon almond extract

12 maraschino cherries, halved

1 recipe Cherry-Almond Butter Frosting

Maraschino cherries with stems (optional)

directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting: Allow 1/2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 3 tablespoons maraschino cherry juice or milk and 1/2 teaspoon almond extract. Gradually beat in 3 cups additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

*Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

nutrition facts

Calories262 Total Fat (g)8 Saturated Fat (g)5, Monounsaturated Fat (g)2, Cholesterol (mg)21, Sodium (mg)151, Carbohydrate (g)47, Total Sugar (g)37, Protein (g)2, Calcium (DV%)3, Iron (DV%)3, Percent Daily Values are based on a 2,000 calorie diet

Image and Recipe Credit: bhg.com

Caramel Apples

Red Wine Caramel Apples

yield: Makes 8 apples
active time:30 min
total time: 1 hr

Ingredients
• 8 small McIntosh apples, stemmed, washed well, and dried
• 1 1/2 cups red wine
• 2 cups sugar
• 1/2 cup water
• 6 tablespoons heavy cream

• Equipment: 8 wooden ice-pop sticks; a candy thermometer

Preparation
Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.

Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.

Bring sugar and water to a boil in a 2 1/2-to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238°F. Remove from heat and cool to 200°F.

Holding apples by the sticks, dip them in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.

Image and Recipe Credit: shine.yahoo.com