Saturday, January 28, 2012

Have You Missed Me?! I certainly missed you all!


I was on a hiatus in December and most of January due school, work and traveling but I am here to share my goodies with you once again.

Shall we start?

Merry Christmas to me! Here was our tree prior to the full spread of presents.

Here is my FAVORITE Christmas present- Wusthof knives! These things cut through everything like butter, they are amazing to say the least!

Here are some fun gifts from my secret Santa on Cookie bowl pan, edges only brownie pan, cakesicle pan, ninjabread men cookie cutters and missing limb gingerbread men cookie cutters. So many great gifts and I can't wait to use them all!

Now on to some holiday baking- hot chocolate cookies! Before I left for the holidays I also made peppermint bark, gingerbread men and ninjabread cookies, homemade marshmallows and butterfingers. Most of which I forgot to take pics bad.

Here are my rich chocolate cookies with mini dehydrated marshmallows

So shiny and so tasty.

As per my usual I forgot to take a picture once they were done. Here is a pic from last year instead.

Dusted with cocoa mix :)

The beginning of the chocolate bark- it's a salty/sweet mix.

Layer of saltines coated in melted butter and sugar. It caramelizes in the oven and while it is still warm you pour chocolate chips over it which melt and can be spread evenly over the top of the crackers.

Again, no finished product photo here. Once the chocolate cools you break apart the bark into smaller pieces and enjoy!

Here are some finished white chocolate sugar cookies with pink and green glazes and crystallized sugar sprinkles.

I attempted to make leg lamp cookies but I didn't chill my dough enough and they were I gave up and we ate them ourselves :)

Next up is a delicious carrot cake I made for a co-workers wife's birthday just before I left for Christmas. Everyone I know loves my carrot cake recipe, I think because it is super moist and I do sneak raisins in but I use golden raisins. I just find that golden raisins have a more subtle taste, are more moist and they are less noticeable, so when people claim they don't like raisins, I can ask why they keep eating my cake ;-)

I made a simple cream cheese frosting, as is traditional for carrot cake, and piped a rose type look all over the cake.

I love piping like this, it just looks...elegant.

Here is my carrot cake recipe:


  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup golden raisins (for more moist raisins soak in water or apple juice until they look hydrated)
  • 4 eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup crushed pineapple, drained
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1 cup chopped walnuts (I finely finely chop these because I hate huge chunks of nuts in any cake)

  • Directions
  1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  2. Preheat oven to 350 degrees. Grease and flour two 10 inch cake pans.
  3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  4. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

No comments:

Post a Comment