Carrot Cake

This IS, hands down,  the best carrot cake I have ever eaten. It came from King Arthur's Bakers Companion, which is a cookbook every baker must have. It is filled with flour and pastry goodness and every recipe is spot on.
Feed it to friends, family, neighbors, request it for years to come ;)

This IS the best carrot cake I have ever eaten.

• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 3/4 cup melted butter
• 3/4 cup vegetable oil
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon allspice
• 3 1/2 cups finely grated carrots
• 1 cup diced pecans or walnuts, toasted if desired
• 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
• 1/2 cup diced dried pineapple*
• *Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred

frosting

• 6 tablespoons butter, at room temperature
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 1/2 cups confectioners' sugar, sifted
• 2 tablespoons milk, or enough to make frosting spreadable
• 1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2) Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.
  3) Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.
  4) In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
  5) Stir in the carrots, nuts, coconut, and pineapple.
  6) Spoon the batter into the pan, spreading it to the edges.
  7) Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
  8) Remove the cake from the oven, and cool right in the pan.
  9) When it's completely cool, make the frosting.
  10) Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
  11) Add the sugar gradually, beating well.
  12) Add the milk a little at a time, until the frosting is a spreadable consistency.
  13) Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.
  Yield: 9" x 13" sheet cake, about 24 servings.

Cranberry Orange Nut Bread

>Yes, I am still working out of the King Arthur Flour Bakers Companion. There hasn’t been one recipe i have been dissapointed in. ( exept the ciabatta bread, which I messed up on, need a redo.. hahah)
I bet my other cookbooks are having meetings at night wanting to “do in” my new one.
I hope you try this, it would be wonderful for gatherings with family and friends or just a treat for the family.
Thanks King Arthur Flour for another wonderful recipe!

2 cups all-purpose flour
1/2 cup sugar
1/2 cup honey
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons veg oil
juice and zest of one orange
3/4 cup buttermilk
1 large egg
1 1/2 cups coarsely chopped cranberries
1/3 cup coarsely chopped walnuts ( I like to toast mine in the oven)
Preheat oven to 350
Mix the flour, sugar, honey baking powder, salt, baking soda in a large mixing bowl. Set aside. In a medium bowl, mix veg oil, juice and zest of orange, buttermilk, and egg. Add to dry mixture and barely stir together. Add cranberries and walnuts. Pour into loaf pan and bake for 66-60 min.
King Arthur Flour provided the book for this recipe.

King Arthur Bakers Companion Cookbook Review and Recipes

This was written at the end of last summer, but as some of you know, i am in the process of moving from Blogspot, so please be patient with me and enjoy the recipes and photos

Imagine my delight when the postman finally delivers my copy of King Arthur Flour Bakers Companion All Purpose Cookbook.

I first noticed this book about two years ago when we finally had made the trip to their bakers store in Norwich, Vermont. I’m talking die hard foodie stuff here, they have everything you need plus some things you never thought you would!
Sign for store, YAY!

There is an in store bakery and cafe’ with fresh sandwiches, goodies, hot cocoa, and coffee. There is even a Bread Schedule online telling you what breads are being made on what days.

Pastry

Blueberry Blintzes

Samples

Mouth watering signs

Anyway, if you are ever in the area, not only is that area of Vermont beautiful, but if you are a foodie. GO!!!!!!!
Back to THE BOOK. The nice people from King Arthur sent me their Baker’s Companion Cookbook and a copy of The Baking Sheet, a small newsletter packed with delishious recipes. I am more than proud to display my love for them and all their things culinary.
Here are a few of the recipes i have tried.
~~~~~~Gingersnaps~~~~~~~~
For my Pumpkin Cream Cheese Dip, a nice spicy perfectly textured cookie.

~~~~~~ Spicy Cheese Puffs~~~~~~
If you have never made a choux pastry (  cream puff pastry), please try this. The eggy, cheesy goodness inside will tempt even the pickiest of eaters.

~~~~~~ “Kitchen Sink” Carrot Cake~~~~~~~~
IS THE BEST carrot cake i have ever made or had. Delishiously moist and a combo of textures with the pineapple, nuts( which i kept quite large) , and coconut. This is now my “GO TO” recipe for carrot cake! Thanks KAF!

~~~~~~Cheddar and Black Pepper Biscuits~~~~~~

For my “sick day” to go with chicken noodle soup.
3 cups unbleached all purpose flour
2 T baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 T sugar
1/2 cup ( 1 stick or 4 oz) butter
1 cup grated cheddar cheese
3/4 to 2 1/2 teaspoons freshly ground black pepper
3/4 cup buttermilk or plain yogurt
additional buttermilk or yogurt for glaze
In a large bowl sift together the flout, baking powder, baking soda, salt , and sugar. Cut in the butter and cheese. Stir in the black pepper. Refrigerate the dough for 1/2 hour. Meanwhile, preheat the oven to 400 degrees farenheight.
Gently stir the buttermilk into the chilled dough. Gather the mixture into a ball with your hands, and on a well floured surface, roll or pat the dough into a 12×8 inch rectangle ( apoprox 3/4 inch thick)
Grease a baking sheet. Using a large spatula, or a couple of spatulas transfer the dough to the baking sheet. Use a dough scraper or bakers bench knife or knife to cut the dough into into 1 1/2 inch squares. Separate the squares slightly on the baking sheet. Brush each square with a little buttermilk or yogurt.
Bake for 15-20 minutes, or until lightly brown.
Last but not least, Peanut Butter Brownies from The Baking Sheet
newsletter.
~~~~~~~Peanut Butter Brownies~~~~~~

3/4 cup peanut butter ( crunchy or smooth)
6 Tablespoons butter
1/2 cup sugar
3/4 cup brown sugar
2 large eggs
1 tablespoon vanilla
1 cup King Arthur, unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup lightly salted peanuts, chopped
1/2 cup caramel
1 tablespoon water
Grease a 9 inch pan and line with foil or parchment. Preheat the oven to 350. Combine butter, peanut butter and sugars in a large bowl. Heat in microwave or over a pan of simmering water to melt butter and sugars. cool to lukewarm. Stir in eggs, vanilla, and dry ingredients until the batter is smooth. Stir in the chocolate chips. pour the batter into the prepared pan and sprinkle half the peanuts on top. Bake 28 minutes, or until the center is set. Remove from oven and place on rack.
~Topping~ Optional.. but ohh so good!
Melt the caramel in a small saucepan with the water and drizzle over the top of brownies, sprinle with remaining peanuts.
King Artur sent me a copy of their The Baking Sheet, and i have permission to post this recipe.
I do hope you enjoyed this blog.
King Arthur provided their King Arhtur Flour Baker’s Comapnion Cookbook and a copy of their Baking Sheet for me to review.

King Arthur Flour Bakers Companion Popovers and I was published

The heat has broke here in New Hampshire, it rained, it is cool out, and i don’t have to water my parched garden. No air conditioners blasting away as i see dollar signs floating around the house.
 The first thing i jump on is making a  broth for soup. There are plenty of fresh vegetables in abundance at the moment, so why not use them up? Zucchini, summer squash, green and yellow beans, fresh herbs…limitless! 
And what to go with it? Hmmmmmm…. how about popovers from my King Arthur Bakers Companion Cookbook.  This particular recipe came tomind because my poor poor friend Cheryl, from Desserts in My Kitchen has still not recieved her copy of it yet. It’s been almost a week i think, but i can imagine the suspense  and anticipation of waiting for the mailman every day…… : Sorry hun, insert giggle here….) You will get it.. it just seems like forever.  By the way, if you have a minute (or 10) please stop by her blog, it is full of beautiful pictures and recipes.
On to the popover recipe~

• 3 eggs
• 1 1/2  scant cup cup King Arthur Flour
• 1 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 1/2 teaspoon mixed herbs, optional

1. Preheat oven to 450 degrees F (230 degrees C). Grease  six 6-ounce custard cups or each cup in pan. I, myself have invested in a popover pan.
2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 2/3 full.
3. Bake at 450 degrees F (230 degrees C) for 15 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 10 minutes more. Let sit for 5 minutes, then poke with sharp knife and remove from pan.

 Seriously, they have another recipe on their website that is just as good, RIGHT HERE

I opened my mail today, thinking ” I didn’t order any books!” and to my suprise  was a complimentary copy of  COUNTRY WOMAN CHRISTMAS with a small note attached saying that one of my recipes is displayed on page 57. REALLY?  I open it up and see this…..  YAY!
Comments are most welcome..