Carrot Cake Ice Pops, My Way

I received a cookbook for review a few weeks ago for boozy cocktails in Popsicle form, called Poptails by Erin Nichols. It's a super cute book with a variety of unique popsicles. There were several that jumped out at me, but ultimately I went for Carrot Cake Pops made with dark rum. I was super excited to try them, but they were so potent that they were hardly edible. I really wanted to like them, but with every bite, it was like I was sticking my nose into the bottle of Bacardi and inhaling. Sadly, they all wound up in a slurry down the drain. Not to say that this book wasn't a winner, this just wasn't the recipe for me. I plan on trying out the Coquito (coconut) pops really soon. If cocktails are your thing, check out this book!

Hayden's new trick!

The problem with this (besides wasting an entire cup of dark rum!) was that I still wanted the flavors of spicy carrot cake but in popsicle form. And there needed to be cream cheese, so I came up with my own recipe and it was a success! I started out by whipping up some cream cheese, sweetening it with brown sugar and vanilla and thinned it out slightly with a little half n half. You could also use a little heavy cream and milk if you'd like. I wanted it tangy without being too sweet like frosting. Then came the carrot layer. It had just the right amount of sweetness and was spiced with cinnamon, ginger, nutmeg and allspice. And it tasted like fresh carrots- that Bolthouse Farms juice is delicious stuff!

Into the freezer my concoction went and a few hours later emerged frozen popsicles. Not only were they a gorgeous and vibrant ORANGE, but they were gewd! The cream cheese layer is barely sweet and tangy, and smooth, while the juice layer is spicy and icy. I liked to eat them from the side, taking just a bit of the cream cheese with every juicy bite or the carrot layer. I intended to add a few toasted and chopped pecans to some of them, but I got so excited I just plain forgot. Adding some crushed pineapple or coconut wouldn't be a bad idea either. And while it's no longer Summer, eating carrot cake- in any form- is always in season. 

Carrot Cake Popsicles from Monica h

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For the cream cheese layer: 

• 4 oz. cream cheese, room temperature
• 2 Tbsp brown sugar
• 3 Tbsp half n half
• 1/2 tsp vanilla

For the carrot layer: 

• 1 1/2 cups carrot juice
• 1/3 cup half n half
• 1/4 cup brown sugar, packed
• 1/4 tsp pumpkin pie spice 
• 1/2 tsp vanilla

In a medium bowl combine cream cheese, brown sugar, half n half and vanilla. Using a hand mixer, beat until creamy and all ingredients are well incorporated. Transfer the cream cheese mixture to a piping bag or a Ziploc bag. Snip off the corner and pipe the cream cheese mixture into the bottom of your popsicle molds, dividing the mixture evenly. Gently tap the molds onto the counter to remove any air bubbles and to help spread the mixture into the corners. Freeze for 30 minutes or until mixture has firmed up.

Meanwhile, make the carrot juice layer. In a sauce pot, combine the carrot juice, half n half, brown sugar and pumpkin pie spice. Heat over medium heat, stirring frequently until the sugar has dissolved. Turn off the heat, add the vanilla and stir. Transfer the mixture to a 2 cup measuring cup and allow the mixture to cool to room temperature. Place in refrigerator til well chilled. 

Once the cream cheese mixture has firmed up in the pop molds, carefully pour the chilled carrot mixture over the cream cheese layer, dividing the mixture evenly. Insert sticks or handles for your pops and freeze for a minimum of 4 hours. 

Makes 8-10 popsicles 

Hayden's 1st Birthday Cupcakes

Hayden celebrated his 1st birthday last Saturday, September 1st. We went up to Mount Bonnell for an evening picnic and to watch the sunset over Lake Austin. We didn't have a birthday party for him until a week later, but I did make him a batch of kid friendly cupcakes. You can't have a birthday and not have a cupcake, right? For that matter, you can't have a birthday and not lick the beater either! 

I debated between pumpkin, banana, carrot or apple his cupcakes. Mr. H doesn't love the first two so that left carrot cupcakes or apple cupcakes, except Hayden is kind of funny about textures in his food so I wasn't sure he'd like shredded carrots in his cake. And I was out of apple sauce. Enter his baby food- Plum Organics carrot and apple puree. It's delicious and worked perfectly in this recipe. You could use all carrot or apple if you prefer, but this is what I had on hand and it was a success. You could taste both fruits, but overall it was just like a moist and moderately sweet spice cake topped with a brown sugar and spice cream cheese frosting. It doesn't get much better than that! 

Carrot and Apple Spice Cupcakes from Monica h

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• 1/4 cup (4 Tbsp) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 large eggs
• 2 Tbsp. pure maple syrup
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup carrot and apple puree (Plum Organics Baby Food)

Preheat oven to 350 degrees F. Line a cupcake tin with paper liners and set aside. 

In a large bowl, cream butter and sugars til fluffy and pale in color. Add the cinnamon and nutmeg and mix until the spices are fully incorporated. 

Add the eggs, one at a time, until well blended then add the maple syrup and vanilla and mix. 

Gently add the flour, baking soda and salt. Stir until just combined but avoid overmixing the batter. Scrape down the sides of the bowl with a rubber spatula then add the pureed carrot and apple mixture. Stir until combined. 

Divide batter into 12 cupcake liners, filling each about 3/4 full. 

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool slightly before removing to a wire rack to cool completely before frosting with Brown-Sugar and Spice Cream Cheese Frosting. 

Brown Sugar and Spice Cream Cheese Frosting

• 1/4 cup (4 Tbsp) unsalted butter, room temperature
• 6 oz. cream cheese, room temperature
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

In a medium bowl, beat cream cheese and butter until creamy and smooth. Add the brown sugar and spices and beat on medium-high speed until fluffy. Use immediately. 

Makes 12 cupcakes. 

Our attempt at a family photo :-) Happy Birthday Hayden!

Carrots For Breakfast? Yes!

Do you make resolutions for the new year? Did any of you resolve to eat healthier this year? If so, then I have a healthy and delicious breakfast recipe for you today. I don't usually make New Year's resolutions because they often get broken and I can't stand the guilt and shame I bring upon myself when I don't follow through with them. Instead I just try to do better everyday, though sometimes I slip. The one silent resolution I did make this year was to read more to Hayden- simple yet gratifying.

Anyway, back to this recipe. Carrot Cake Pancakes. Sounds and tastes completely indulgent but they're light in calories and cram packed full of goodies. I've made these pancakes before but I didn't like the way the photos turned out so I never blogged them. I decided to make them again (only better this go round) when Grimmway Farms offered me some of their carrots to make a recipe with. Grimmway Farms, also known as Cal-Organic and Bunny-Luv has some great California grown produce. We used to feed our bunny, August, Bunny-Luv carrots and he, of course, loved them :-)

These pancakes are delicious. They have all the basics that are in the actual cake, including shredded carrots, brown sugar, nuts and spices. But I decided to kick them up a bit by adding crushed pineapple, sweetened shredded coconut, and raisins. Of course most carrot cakes are topped with cream cheese frosting, but a single pat of butter and some golden maple syrup is all these really need. These pancakes are dense, hearty and satisfying but not heavy. If you're looking for a little something different to try this weekend, I hope you'll try these pancakes. They also freeze and reheat well so make a double batch to enjoy during the week.

Carrot Cake Pancakes adapted from Picky Cook

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• 1 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• 1/4 cup brown sugar
• 3/4 cup buttermilk
• 2 Tablespoons canola or vegetable oil
• 1 1/2 teaspoon vanilla
• 2 large eggs, lightly beaten
• 2 cups grated carrot
• 1 teaspoon orange zest
• 3 Tablespoons crushed pineapple
• 3 Tablespoons shredded coconut
• 3 Tablespoons raisins
• 3 Tablespoons toasted chopped pecans
• butter for pan

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix. Fold in the carrots, orange zest, pineapple, coconut, raisins and pecans.

Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.

Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with butter and maple syrup.

Makes about 12 four-inch pancakes.

Ooooh, come to momma!

If you'd like to give Grimmway Farms carrots a try, just tell me how you'd use them and you may be chosen to receive a coupon for free produce. Thank you Grimmway Farms!

The recipients of the Grimmway Farms coupons are revealed HERE.

Reaching Into The Archives

I'm reaching into the archives today for this recipe. I made this bread back in August of last year and forgot to post it, then winter came along and it didn't seem very seasonal to share then and it just got lost in the shuffle. And since zucchini is plentiful at the moment, it just seemed like a good time to share this with you. I'm sure many of you have recipes that are backlogged....right? Please tell me I'm not the only one! I hope not, because there are more where this one came from.

Now that doesn't mean that I haven't been busy in the kitchen, because I have. In the past couple weeks, I made almond jam bars for a friend, chewy coconut lime cookies (that I'll share soon!), Mr. H's grandmother's homemade vanilla ice cream, and today I made a rustic apple pie with a secret ingredient. I'll share all of those recipes in due time, but today it's about a simple tea bread flecked with vibrant orange and green veggies- carrots and zucchini.

The original recipe was for two loaves of bread so I cut it in half to make one. It also called for a handful of candied ginger, but since I'm not a fan of the sweet heat, I left it out. Please feel free to include it in your loaf if that's what you fancy. I liked this bread because it was simple in flavor, not too sweet, and had a nice texture thanks to the shredded veg. Just like carrot cake or other zucchini breads, the carrots and zucchini add a healthful aspect and moisture without tasting like you're eating vegetables. It would be a nice addition to a bread basket, great with coffee or tea and a breakfast treat you don't have to feel guilty about. This would make great muffins too.

Carrot Zucchini Bread adapted from Baking With Lisa Printer Friendly Version

• 1 1/2 cups all-purpose flour
• 3/4 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/8 tsp baking powder
• 1/2 tsp kosher or sea salt
• 1/4 cup minced candied ginger, optional
• 2 large eggs
• 1/2 cup canola oil
• 1/2 cup plus 2 Tbsp. sugar
• 1 tsp vanilla extract
• 1/2 cup coarsely grated carrots
• 1/2 cup coarsely grated zucchini

Preheat the oven to 325F. Grease an 8.5×4.5 inch loaf pan and set aside.

In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda. Whisk in the salt and candied ginger, if using.

In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking hard until well combined. With a rubber spatula, stir in the carrots and zucchini.

Add the dry ingredients to the egg mixture and stir/fold until just blended. Pour mixture into prepared loaf pan.

Bake for about 1 hour, until the loaf is firm to the touch and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold onto a cooling rack to cool completely.

Makes 1 loaf.

Thanks for reading and have a great weekend!

My Easter Table

I hope everyone had a wonderful weekend! We celebrated Easter Sunday with brunch at my house this year. It was nice but it's so much work entertaining people, even if it is your own family. It's important to me to have a very clean house and to have the clutter put away and the plants watered (ha!) and the table set and flowers arranged in vases. It's not all necessary, but it's part of my gift to those who visit. I want to give them the best of what we have. Does that make sense?

Anyway, it's exhausting and that's why we only have people over a couple times a year :-) This year we had my in-laws, my mom and stepdad, and my siblings over. For brunch I made mini frittatas with sausage and potatoes and brown sugar pancakes. My mother-in-law made a wonderful punch and my mother brought over fruit salad. We had orange juice and coffee and for dessert I made these yummy carrot cake sandwich cookies that I saw on Every Last Cookie, which I served on my new cake stand. For thank you favors I sent our guests home with ducky and egg iced sugar cookies!

These cookies were like having your own personal carrot cake. The cookies were loaded with spices, oatmeal and carrots. The recipe called for raisins but I forgot to add them because I was chatting with Ingrid while making these and I got distracted. Truthfully, I think she was sending me subliminal messages NOT to add them because she doesn't like them but I think the chewy contrast of the raisins would be nice. ha ha! They're a soft cakey cookie then you fill them a simple cream cheese frosting. I made them a day in advance and refrigerated them so the flavors could meld together and the cookies softened. I would say these were a hit and if you like carrot cake these are for you! They make a ton so there's plenty to share. The only thing that could make these better would be this mascarpone cream cheese filling!

Carrot Cake Cookies from Martha's Cookies

Cookies:

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon freshly grated nutmeg
• 1⁄2 teaspoon ground ginger
• 2 cups old fashioned rolled oats
• 1 1⁄2 cups finely grated carrots (about 2 large carrots)
• 1 cup raisins (optional)

Cream Cheese Filling:

• 8 ounces cream cheese, room temperature
• 1⁄2 cup (1 stick) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour. (I did not chill the dough and they were fine).

Preheat oven to 350°F. Shape tablespoons of dough into balls, and place on prepared baking sheets, spacing 2 inches apart. Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely.

Meanwhile, make the cream cheese frosting: Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in powdered sugar and continue beating until smooth. Add vanilla and stir to combine.

Once cookies are completely cooled, using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refrigerated in airtight containers up to 3 days.

Makes about 40 sandwich cookies.

I have this little guy in display all year round. Isn't he the cutest?!

How did you guys celebrate this weekend? What did y'all eat?!

Homemade, Not Store Bought. But I'm Flattered.

A few weeks ago my mom shared my blog with her co-workers. Her cubicle neighbor forwarded my blog to her friend in another state who then emailed me to order a surprise cake for her friend. Who is my mom's cubicle mate. Got that?

She asked for either a rum cake or a carrot cake. After a few emails back and forth we both decided on a carrot cake. She wasn't sure about the addition of raisins, nuts or coconut so I settled on a carrot cake recipe from Alton Brown that The Repressed Pastry Chef made a couple months back.

The cake recipient was very pleased with her birthday cake. When my mom presented her with the boxed cake she said "I thought your daughter made this?". She thought it was purchased from a bakery! She was gracious enough to share with her co-workers. Soon after my mom sent me a text that said "Your cake was a hit. Everyone loved it!"

I doubled the recipe and made a triple layer cake. With the remaining batter I made carrot cupcakes. While they were on the cooling rack, my older brother and husband kept sneaking by and eating them. I had 3 left to photo, so here are the carrot cake and cupcakes! Perfect for a fall day or just because it's a Monday.

Carrot Cake from Alton Brown via TRPC

• Unsalted butter, for the pan
• 12 oz., approximately 2 1/2 cups, all-purpose flour, plus extra for pan
• 12 oz. grated carrots, medium grate, approximately 6 medium
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/2 teaspoon salt
• 10 oz. sugar, approximately 1 1/3 cups
• 2 oz. dark brown sugar, approximately 1/4 cup firmly packed
• 3 large eggs
• 6 oz. plain yogurt
• 6 oz. vegetable oil

Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

NOTE: I don't remember exactly how long I baked the cupcakes, so keep an eye on them and test them after the first 20 minutes. Remove from oven when a toothpick inserted in the center on the muffins comes out clean.

Wilton Course 1, Week 2 (And A Review)

Here's my cake for week 2 of my Wilton class. Only one more week to go! In this week's class we learned how to pipe a shell border, make hearts (I suck at those!) make dots of various sizes and how to pipe drop flowers.

Oh and we learned how to pipe using parchment triangles. I officially don't like those. My paper kept shifting at the base by the tip. It was messy and far more problematic than I ever thought possible. I see how they can come in handy and I see how they could be used in a pinch for scribing out a name with melted chocolate on a cake, but if I don't have to use them, I won't be.

The drop flowers also look simpler than they are. They're not hard, but you have to twist your hand while squeezing out the icing. It just takes practice. I think mine came out alright. I was going to pipe a shell border on the cake but my icing was too thick and the ends kept breaking off, causing it to look a little jagged, so I left them off.

This is how I chose to incorporate clowns and flowers. Last week she told us we had to have clown bodies on our cake, but that we could use any head we wanted. Some people did Hello Kitty, others did Sponge Bob and Darth Vader! I chose the clowns because I was determined to make them un-scary. So I piped a field of wild (read: overgrown) grass, some pink flowers (totally not scary!) and the clowns sitting on the side.

I'm pleased with the way it turned out, but I had one minor problem with the clown in the red collar. The orange cream cheese icing below him had gotten a little soft and the weight of the clown body made it look like he had a saggy butt. As soon as I got home I put it in the fridge, but as I was trying to fix it, the other clowns foot fell off- ha! Oh well. Next time I'll use a more stable (a stiffer) icing to frost my cake in.

On to the review part of this post. I love carrot cake so when I saw a commercial for this cake mix I thought I'd give it a try. I like how the box says "decadent" and "ingredient rich". If by that they mean, a spice cake mix with a baggy of dried shredded carrots and raisins, then okay.

It was not bad, but I don't think I'd make it again. The "recipe" calls for rehydrating the carrots and raisins in hot water for 5 minutes. I let them sit for 15 minutes before adding the eggs, oils and cake mix. The end result was a very moist cake, but it was a little too spicy for me and the carrots were a little chewy. Of course if you like spice cake, then you might love this one. I, on the other hand, will be making mine from freshly grated carrots. I prefer a carrot rich cake with added spices, not the other way around. On a good note, those that tasted the cake said it tasted homemade. I iced my cake with orange cream cheese icing.

Has anyone else made this cake mix? What did you think of it? Are there other mixes out there that you love that I should give a try?

Thank you and A Salad

Thank you all so much for your kind and supportive emails and comments on my last post regarding my son. Some of them made me smile, some made me cry (in a good way) and I truly appreciate each and every one of them...more than you know.

Moving on to carrot salad. Simple, delicious and good for you. It's vibrant and orange so that makes it fun! And it's a necessity on any Southern buffet line, IMHO.

Whenever we go to our favorite mom and pop restaurant we go through the salad bar and get carrot salad. I love it when they add mini marshmallows to it, because they add a bite of tender sweetness that is just so good. It's also something we always get when we go to Luby's Cafeteria or "Luly's" as the folk on King of the Hill call it :-) So I decided to make it at home and it couldn't be simpler and the hubs gave it two thumbs up!

Carrot-Pineapple-Raisin Salad from Luby's

• 2 lbs. raw carrots, peeled and shredded
• 1 cup chunky or crushed pineapple, drained
• 1 cup mayonnaise
• 1 cup raisins soaked in hot water to plump, then drained*
• 1/2 powdered sugar

Combine carrots, pineapple, mayonnaise, raisins and powdered sugar; mix well. Chill until ready to serve.

Makes 8 servings. (I halved this recipe.)

NOTE: *I warmed the pineapple juice (from the drained pineapple) to soak the raisins in.

And another for good measure- Autumn eyeing my carrot salad :-)

My Secret Love

I love carrot cake. It's a secret passion of mine. Really, it is. I love it! So when I came across this recipe, I had to make it. It does not taste like carrot cake, however- sorry to disappoint. But it is very good. It has all the same elements that are in a carrot cake minus the cream cheese frosting, but I can fix that. Add a dollop of frosting to the top and there you have a very sinful breakfast.

Regardless of what you put in or on this oatmeal, it is healthy and filling. Oatmeal is heart healthy, carrots are full of Vitamin A and Beta Carotene which are good for your eyes and skin (I think) And brown sugar, vanilla and cinnamon are just plain good. Honestly do I have to twist your arm to try this? I just look at it and I start drooling!

Carrot Cake Oatmeal adapted from A Cup of Jo

• 1/2 cup rolled oats
• 1/2 cup milk
• 1/2 cup water
• 1/2 cup grated carrot (1 carrot)
• 1/4 cup raisins
• 1 tbsp brown sugar
• pinch of salt
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 tbsp chopped pecans, toasted
• 1 tbsp shredded unsweetened coconut, toasted

Combine the oats, milk, water, carrots, raisins, brown sugar and salt in a saucepan. Cook on medium heat and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes.

Meanwhile, toast chopped pecans and coconut in a 350 degree oven until slightly golden. When oats are done, stir in vanilla and cinnamon. Pour oats into a bowl and add top with pecans and coconut.

NOTE: Don't get impatient and put the oven on broil because the coconut isn't browning fast enough because it'll burn faster than you know resulting in blackened, unrecognizable, inedible shards and you'll have to scrap it and start all over again. And, no, I do not speak from experience :-) Or you can skip this step all together and use untoasted nuts and coconut. But if you choose to toast them, your house will smell so good!

The original recipe calls for a drizzle of maple syrup over the top, but I decided to swirl in brown sugar, because I LOVE brown sugar and oatmeal. It's a match made in heaven. And I added in raisins because every carrot cake I've ever had, had raisins in it. But leave them out if you don't like them.

I saved a bite for you.