Carrot Tea Cake with Cream Cheese Frosting

I'm finally moving on to the "C" recipes. Don't forget about the apron giveaway. I'll be picking a winning name out of a jar this Friday. Winner gets this fun apron:


Let the "C" begin!



Let's face it, I'd rather swim in a cesspool naked without goggles than eat a plateful of carrots. But it felt sacrilegious to feature vegetarian "C" recipes without as much as a nod to the carrot. So, here's my contribution to the nasty orange demon. There is one good thing about this recipe; my kids are eating their carrots in such a sweet way. As for me, I'm only in this for the cream cheese frosting :)

Carrot Tea Cake with Cream Cheese Frosting
Serves 8
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup packed grated carrots (from about 2 carrots)
1 bar (8 ounces) cream cheese, room temperature
1 cup confectioners' sugar

Directions
Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

Bleu Cheese Macaroni

This is the last "B" recipe for now. Tomorrow I'll be offering you a sweet "C" recipe. How could I let "B" end without glorifying my absolute favorite cheese of all time? I love bleu cheese so much and this dish certainly showcases it perfectly. I'll warn you now that this is not a typical kid-style mac and cheese. If you want to go for something over-the-top decadent, you've simply got to try this. It's rich, super creamy and filling; a little goes a long way. You may be cursing me for the calories, but you'll be thanking me for a forkful of Gorgonzola heaven.

Note: I cut the recipe in half for myself (with plenty leftover) and used whole milk instead of heavy cream. Also, start off with less Bleu Cheese and add acording to taste.

Bleu Cheese Macaroni
2 cups uncooked elbow macaroni
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup sliced green bell pepper
1/2 cup sliced red bell pepper
3/4 cup heavy cream or whole milk
1/3 cup all-purpose flour
1/2 cup plain yogurt
1 cup crumbled blue cheese (or a little less if you don't want it so strong)
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, in a medium saucepan over medium heat combine butter, salt, pepper and bell peppers. Simmer until heated through. Stir in cream, flour, yogurt, bleu cheese and Parmesan cheese.
Stir cooked macaroni into cheese mixture and serve hot.

Butterscotch Oatmeal with Spiced Pumpkin Butter

I have no idea how you’re going to thank me for this recipe. It’s that heavenly. This past weekend, I found a small jackpot of pumpkin recipes. Since Fall is approaching quickly and the stores are loaded with pumpkins now, I simply couldn't wait to make some pumpkin butter and share it with you. Just one problem: Pumpkin butter starts with the letter P and I’m still on letter B. So I thought to myself, what can I put the pumpkin butter on so that I can still sneak it in now? Oatmeal came to mind but that starts with the letter O. Then, out of NOWHERE, the phrase Butterscotch Oatmeal with Spiced Pumpkin Butter hit me like a bolt of lightning. Butterscotch???? What the Hell? So I Googled it and found one obscure recipe! It turned out so incredibly phenomenal. Imagine the mellow flavor of butterscotch accented with the earthy spice of pumpkin butter. Then add on some toppings like toasted coconut, roasted almonds and crisp Granny Smith apple slivers. Oh my stars! Yes, you’ll find a way to thank me, I’m sure.


Butterscotch Oatmeal (from the collection of mrbreakfast.com)

(2 servings)

1 and 3/4 cups milk
1 cup rolled oats
1 egg - beaten
1/2 cup brown sugar
2 Tablespoons butter
In a medium-sized sauce pan at medium-high heat, combine milk, egg and brown sugar. Stir in the oats. Cook until you get a rapid boil. Reduce heat to simmer and cook until thick. When you get your desired consistency, stir in the butter until melted and mixed. Sprinkle with toppings.



Spiced Pumpkin Butter

2 cups canned pumpkin
3/4 cup maple syrup
1/4 cup apple juice
1 Tbsp lemon juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

In large heavy saucepan, combine all ingredients. Bring to boil, reduce heat. Cook uncovered, over medium heat for about 20 minutes or until thick, stirring frequently. Careful for mixture splattering. Let it cool and spoon in to an airtight container. Store in refrigerator for 1 week; freezer for 6 months.

Banana Chip Cookies

These are one of my favorite cookie recipes. I admit that I've been disenchanted with vegetarian desert recipes. But I've been a big fan of 101 Cookbooks blog for quite some time. Heidi finds a way to take very healthy, wholesome ingredients and turn them into delicious dishes. I've been making these cookies for my husband for a while now. He's got quite the sweet tooth and I feel better that he's eating cookies with whole wheat flour and natural raw sugar. Trust me when I write that these cookies are bursting with flavor and yummy goodness! The trick to baking these cookies is to NOT overcook them (7 minutes total). They might not seem fully cooked when you initially pull them out of the oven but, once they cool down, they are the perfect consistency. If you overcook them, they will turn out like rocks. Also, always use parchment paper when you're baking. I think it helps to turn out the perfect cookie every time (easy to find in the supermarket with the aluminum foil and saran wrap).

Banana Chip Cookie Recipe

If you can't find whole wheat pastry flour, regular all-purpose white flour will work. If you can't find wheat germ, substitute an equal amount of flour. I look for organic banana chips - the ones I like are made with organic coconut oil and bananas.
1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped
Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.
Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.
Make about 24 cookies.

Basil Pesto

Basil pesto has been a long standing favorite of mine. I love the flavors of olive oil, garlic, Parmesan cheese and pine nuts. Basil is such a nice herb to work with. You can snip it off and add it to sauces for subtle flavor or you can go on basil overload and whip up some pesto. I've been known to slather pesto on my veggies and tofu slices while they're grilling. Simply said, basil pesto adds a wonderful flavor to just about anything you're cooking from pasta to bruschetta. The recipe for basil pesto is very simple and pretty much the same from cookbook to cookbook. This one comes from Giada De Laurentiis's "Giada's Family Dinners."

It all starts with this:

Try it on french bread slices with a little blue cheese and roasted red pepper:


Here it is over gnocci with fresh chopped summer tomato:



Basil Pesto (makes 1 cup)

2 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1 large garlic clove
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2/3 cup olive oil
1/2 cup Parmesan cheese

In a food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt and pepper until finely chopped. With the food processor still running, gradually add enough olive oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. Pesto can be made 2 days ahead. Cover and refrigerate.

Bow ties and kasha

It’s kosher time in the neighborhood.

I live in a highly populated Jewish area. In the local supermarket, there’s an entire section of the store dedicated to the kosher community. I used to be married to a Jewish man, so I know the culture. If I may be so bold to give myself snaps, my matzo balls were legendary in these parts. Many a Jewish maven picked my brain for the recipe. Who knew the shiksa could make a killer ball?! But today’s recipe is not the Matzo Ball (unless I want to feature it as “Ball, Matzo” under my “B” category). But I digress. Bow Ties with Kasha is something I’ve always wanted to try but never got around to making. It’s also a recipe steeped in Jewish tradition. So, today I decided to go to my local supermarket and hang out in the kosher department with a bewildered look on my face. You see, there’s a high holiday being celebrated in the Jewish community and I suspected the supermarket would be swarming with good Jewish women doing their food shopping for the big dinner on Saturday night. And I was right. Of course I could just Google the recipe for Bow Ties and Kasha but it’s much more rewarding to get the best recipe straight from the horse’s mouth. All it took was a few inquiries and I had a handful of mavens offering suggestions. It took a little playing and adjusting, but it was well worth it. Kasha, if you aren’t aware, is actually buckwheat grains. I love the nutty flavor. I did something completely unorthodox and splashed it with a little Panang Curry sauce from Whole Foods for some extra zip. Yummy!!!

Bow Ties and Kasha
3 oz. bow tie pasta (about 1/4 of a full 12 oz. box)
2-3 tablespoons olive oil
one large onion, chopped
3 large cloves of garlic, minced
one cup sliced mushrooms
salt and black pepper to taste
one egg, beaten
1/2 cup of kasha (whole roasted buckwheat groats)
1 cup vegetable broth
1/4 cup of panang curry sauce (this is very mild and OPTIONAL)

1. Heat olive oil in a large non-stick skillet. Add onions, garlic, mushrooms and salt and pepper to taste. Cook until the onions and mushrooms are nice and tender. Remove and set aside in a bowl.

2. In a pot, cook the bow tie pasta until tender and done (about 15-20 minutes). Drain and toss with the onion/mushroom mixture.

2. In a small bowl, beat the egg and add the kasha until it is well coated. Add them to the skillet that you cooked the onion/mushroom mixture in. Cook them on high for about 2-3 minutes until the grains are toasted and separated. Reduce the heat to low and add the vegetable broth. Cover and cook for about 7 minutes until the broth is absorbed. Add the pasta, onion/mushroom mixture and the panang curry sauce. Heat it through and serve in bowls.

Bruschetta; two ways

Today marks the beginning of "B" recipes. Today's feature is embarrassingly simple but sometimes simple does the trick. I've always been a BIG fan of "little dishes". Anything ranging from Dim Sum to Tapas. If life were perfect, I would eat 5 or 6 little meals instead of 3 each day. Bruschetta is a perfect way to enjoy crusty french bread and a few favorite toppings. So easy to put together too! For lunch today, I made some traditional bruschetta with tomato and basil and another variety using blue cheese, toasted pine nuts and black olives.

Directions:
1. a few hours before making the bruschetta, chop a big ripe tomato and add 1/4 cup of chopped basil and one minced garlic clove. Drizzle with a tiny bit of olive oil, cover and marinate. The longer you let it marinate, the yummier it tastes!

2. Buy a loaf of fresh crusty French bread. Slice it in to 1/4 inch slices and toast lightly. Rub each slice with a garlic clove and drizzle olive oil. Top the toasted bread with a heaping spoonful of the tomato and basil mixture. For the blue cheese bruschetta, follow the same steps but top with a slab of blue cheese, toasted pinenuts and black olives.