Carrot Cake with Cream Cheese Frosting

Taste of heaven....I've been tried so many carrot cake recipes but no one had satisfied my sweet tooth, until I found this fabulous easy to make carrot cake recipes. I made it once and then made it again and again.

Do you have an all-time favorite cake?  While I would like to say chocolate, I think my absolute favorite cake is actually carrot cake.   I’m pretty sure it has nothing to do with the carrots and everything to do with the cream cheese icing.

Typically, carrot cake can be loaded with extra calories and fat.  While I think it’s okay to indulge once in a while, I’m always trying to make our favorite recipes healthier.  I mean, why not enjoy a delicious carrot cake that tastes just like the real thing, but has only healthy ingredients.  I feel a lot less guilt when enjoying a slice.

CARROT CAKE with CREAM CHEESE FROSTING

Ingredients:                  Frosting:

1½ cups flour 250 g package cream cheese

1 cup sugar ½ cup butter, softened

½ tsp. salt                     5½ cups icing sugar

½ tsp. baking sodas 1 tsp. vanilla

½ tsp. cinnamon

¾ cup veg.oil

2 eggs

1 tsp. vanilla

¾ cup shreded carrots

¾ cup chopped walnut

¾ cup shredded coconut

¾ chopped pineapple

* Preheat oven to 350°F. Grease baking pan and set aside.

* In a large bowl, combine flour, sugar, salt, baking soda and cinnamon.

  then mix well. 

* In medium bowl whisk together the oil, eggs, and vanilla. Mix egg

  mixture into the flour mixture. Fold in carrots, walnuts, coconut, 

  and pineapple until combined. 

* Pour batter into the prepared baking pan. Bake for 45 minutes or 

  until a toothpick inserted in the center comes out clean. Cool in the

  pan for 15 minutes. Invert cake onto a wire rack and cool completely.

* Meanwhile, for the frosting, in a large mixing bowl beat the cream 

  cheese and buter with a electric mixer on medium speed. Beat in the

  vanilla. Slowly add the icing sugar, scraping bowl between additions 

  of icing sugar. Continue mixing until smooth. Chill in the refrigerator

  until of spreading consistency. Spread the cream cheese frosting over

  the cooled cake.

Morning Glory Muffins

Looking for "Morning Glory Muffin" for your breakfast? well, problem solve...These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon. This is a great recipe, I have been making these muffins for a year now every two weeks as my husband takes these to work everyday.These are so good you can't stop at just one. But you can't eat too many either, because they are so filling. We love them.

 

     

                                                        

Ingredient:

2 cups all purpose flour

1¼ cups sugar

2 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. salt

1 cup oil

3 eggs

1 medium apple, shredded

2 tsp. vanilla extract

2 cups grated carrot

½ cup raisins

½ cup flaked coconut

½ cup chopped pecans

Direction:

* Preheat oven at 350°F. Prepare muffin tin cups, set aside.

* In large bowl, combine flour, sugar, baking soda, cinnamon, and salt.

   Set aside.

* Beat eggs and oil. Add apple and vanilla. Stir into flour mixture until combined.

   Fold in the carrots, raisins, coconut and pecans.

* Fill up the muffin cups three-fourths full. Bake for 15-18 minutes or until a 

   toothpick inserted in the center comes out clean. Cool for 5 minutes then serve.

Health Benefits of Apple

The old saying, “An apple a day, keeps the doctor away.” This saying comes from an old English adage, “To eat an apple before going to bed, will make the doctor beg his bread.”

Actually, an apple is good for one's digestion, and also has important vitamins and minerals. Apples also help to clean one's teeth after a meal. No other fruit has so many good qualities. Therefore, it is not surprising that the apple is regarded as the "King" of all fruits. Delicious and crunchy apple fruit is one of the most popular fruits, favorite of health conscious, fitness lovers who believe in the concept “health is wealth.” This wonderful fruit is packed with rich phyto-nutrients that in the true senses indispensable for optimal health.

Health Benefits of Apple

"Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel. Antioxidants help to reduce damage to cells, which can trigger some diseases."

Reduce Cholesterol:  A medium apple provides five grams of fibre more than most cereals. Apples are one of the top fruits with plenty of pectin, a soluble fibre that reduces cholesterol. Pectin prevents cholesterol from building up in the lining of blood vessel walls, thus reducing the risk of atherosclerosis and heart disease.

Prevent High Blood Pressure :  There is overwhelming evidence that one-third of all cancer cases and half the incidences of cardiovascular disease and hypertension can be attributed to diet. Because apples are high in potassium, a mineral that helps control blood pressure, they can help reduce the risk of stroke.

Protection Against Colon Cancer:  When the natural fibre in apples ferments in the colon, it produces chemicals that help to flight the formation of the cancer cells according to new research from Germany.

Protect Your Heart
University of California-Davis researchers found that apples and apple juice may help slow the oxidation process that is involved in the build up of plaque that leads to heart disease. Participants added only two apples or 12 ounces of apple juice to their diet daily and positive effects were evident after only six weeks.

Bone Protection
Researchers believe that a flavanoid called phloridzin found only in apples may, protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Weight Loss
Apples satisfy hunger for few calories so it’s not surprising that they can be part of a healthy diet that promotes weight loss. Women who ate a cup of dried apples daily for a year lost some weight and lowered their cholesterol and heart disease markers.

Get Whiter, Healtier Teeth

An apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.

Avoid Alzheimer’s 
A new study performed on mice shows that drinking apple juice could keep Alzheimer’s away and fight the effects of aging on the brain. Mice in the study that were fed an apple-enhanced diet showed higher levels of the neurotransmitter acetylcholine and did better in maze

tests than those on a regular diet.

Boost your immune system
Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you're stressed out.

Get a healthier heart

An extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.

Prevent cataracts

Though past studies have been divided on the issue, recent long-term studies suggest that people who have a diet rich in fruits that contain antioxidants—like apples—are 10 to 15 per cent less likely to develop cataracts. 

Detoxify your liver

We’re constantly consuming toxins, whether it is from drinks or food, and your liver is responsible for clearing these toxins out of your body. Many doctors are skeptical of fad detox diets, saying they have the potential to do more harm than good. Luckily, one of the best—and easiest—things you can eat to help detoxify your liver is fruits—like apples.

Avert hemorrhoids

Hemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with controlling constipation, fibre can prevent you from straining too much when going to the bathroom and thereby help alleviate hemorrhoids.

Stabilize blood sugar

Apples are loaded with soluble fiber, which slows the digestion of food and the entry of glucose into the bloodstream. One group of researchers discovered that women who ate at least one apple a day were 28 percent less likely to develop diabetes than those who ate none. 

Blueberry-Banana Muffin

Muffin..muffin..muffin..! Everyone loves muffin! We love it for our breakfast and snack. These muffins are super easy to make, super moist and perfectly delicious. Using fresh blueberry is absolutely amazing but if you dont have fresh blueberry you can substitute the frozen blueberry instead. When substituting fresh fruit for frozen fruit, you will need to be more careful about incorporating the berries so that the tender, fresh berries don’t get smashed as you mix them in.

Ingredients

3 large ripe bananas

¾ cup sugar
1 egg, slightly beaten
⅓ cup melted butter
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1½ cups blueberries

Directions

 * Preheat oven to 375. Line 12 muffin cups with paper liners and set 

   aside.

 * Mash the bananas in a large mixing bowl. Add the sugar and egg and 

   mix until well combined. Stir in the melted butter.

* In a separate bowl, combine the flour, baking soda, baking powder and 

  salt. Stir into the wet ingredients. Gently stir in the blueberries. 

* Transfer the batter into prepared muffin tin. Bake 20 minutes, or until 

  a toothpick inserted in a center muffin comes out with moist crumbs 

  attached.

The Power of Lemon

What Is Lemon?

The lemon is a small evergreen tree native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though the pulp and zest, are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid which gives lemons a sour taste.

 The Origin of Lemon:

The origin of the lemon has not yet been determined, although science suggests it may be northwestern India, where they have been cultivated for more than 2,500 years. Arab traders brought the lemons to the Middle East and Africa sometime after 100 C.E. It is believed to have been introduced into southern Italy around 200 C.E.; and was being cultivated in Egypt and in Sumer, the southern portion of Mesopotamia a few centuries later.

At first, lemons were not widely cultivated as food: It was largely an ornamental plant (as were tomatoes), until about the 10th century. The Arabs introduced the lemon into Spain in the 11th century, and by 1150, the lemon was widely cultivated in the Mediterranean. Crusaders returning from Palestine brought it to the rest of Europe.

The lemon came into full culinary use in Europe in the 15th century; the first major cultivation in Europe began in Genoa. Lemons came to the New World in 1493, when Christopher Columbus brought lemon seeds to Hispaniola. Spanish conquest spread the lemon throughout the New World, where it was still used mainly used as an ornamental plant, and for medicine. Lemons were grown in California by 1751; and in the 1800s in Florida, they began to be used in cooking and flavoring.

The name “lemon” first appeared around 1350–1400, from the Middle English word limon. Limon is an Old French word, indicating that the lemon entered England via France. The Old French derives from the Italian limone, which dates back to the Arabic laymun or limun, from the Persian word limun.

Health Benefits of Lemon:

Lemons are rich in vitamin C and also contain potassium and folic acid. The vitamin C in lemon juice (and lime juice) is a powerful antioxidant. It travels through the body neutralizing any free radicals with which it comes into contact. Free radicals can interact with the healthy cells of the body, causing damage to the cell. Depending on the cell, the results can be inflammation or disease. Vitamin C has been shown to be helpful for reducing the inflammation caused by arthritis.

There are many health benefits of lemons that have been known for centuries. The two biggest are lemons’ strong antibacterial, antiviral, and immune-boosting powers and their use as a weight loss aid because lemon juice is a digestive aid and liver cleanser. Lemons contain many substances--notably citric acid, calcium, magnesium, vitamin C, bioflavonoids, pectin, and limonene--that promote immunity  and fight infection.

Lost Weight - Mix lemon juice in a glass of lukewarm water and drink it on an empty stomach when you wake up in the morning. This helps to move this extra flab in your body and it can directly be used to remove this from the beginning, and body fat. If you continually do it on a daily , you will see the results automatically.

Dark  Underarm - Rub a thick slice of lemon on the dark area, the fruit will remove dead skin cells and lighten the skin. Follow-up by washing and if necessary applying moisturizer.

Fever - add the juice of 1 lemon to a cup of hot water with honey and drink at once, then every 2 hours until the fever or chill subsides.

Cold and Flu - Drink the freshly squeezed juice of 1 lemon in a glass of lukewarm water every 2 hours.

Sore Throat - add the juice of 1 lemon and 1 teaspoon (5ml) of sea salt to 1 cup (250ml) lukewarm water. Gargle three times a day for 1 minute to diminish the burning sensation. If it’s a case of tonsillitis, gargle every 2 hours for at least 30 seconds with the freshly squeezed juice of 1 lemon. Tilt the head back to allow the antibacterial and antiviral properties of the juice to flow into the back of the throat. You can swallow the juice when you have finished gargling thereby benefiting from an immune-boosting vitamin C shot.

Eczema - Add 8 drops of lemon essential oil to 1 cup lukewarm water and 1 tablespoon of honey. Honey also has anti-inflammatory effect and strengthens the healing power of lemon. Soak a linen cloth in the liquid, squeeze out the excess, and gently place the cloth on the affected area for 15 minutes, 2 to 3 times a day. Not only will this ease the infection, it will counter the overwhelming urge to scratch.

Fresh Breath - To keep breath fresh, thoroughly rinse your mouth several times a day with the freshly squeezed juice of 1 lemon in a glass of lukewarm water. Chewing on a lemon slice after every meal will also help.

Healing Hypertension - Add 3 crushed garlic cloves and 1 chopped onion to 1 quart or cold skimmed or low fat milk or soy milk. Slowly bring to the boil and let it stand for 5 minutes. Pour through a sieve and chill. Add the freshly squeezed juice of 3 lemons and sip throughout the day.

Bloating/Save your Stomach - Drink the juice of 1 freshly squeezed lemon in a glass of lukewarm water after each meal. The lemon acid will stimulate the production of stomach acid and the activity of stomach muscles.

Varicose - For varicose veins, add 6 drops of lemon oil to 1 ½ oz (50 ml) wheat germ oil, and 2 drops each of cypress and juniper oil. Use this mixture daily for a gentle massage of the legs from bottom to top, in the direction of the heart. 

For a vein and vessel-rejuvenating bath add 8 drops of lemon oil to a warm bath. Also add 4 drops of cypress oil blended with 1 tablespoon (15ml) of honey. Soak in the bath for 15 minutes and when you come out, pat your skin dry – don’t rub it.

For spider veins, take 2 to 3 drops of lemon oil every day and mix in a small bowl with jojoba, avocado or almond oil and massage the affected area.

French Bread

Since, I learned how to baked, I do challenged myself baking instead of buying bread from my favorite bakery shop. I’ve gradually moved more and more towards making my own food at home. There are several reasons for this: it tastes better, it reduces preservative intake, it’s more nutritious, and it’s often substantially cheaper than what you find in the store. It does take time, but once you get used to it, most food preparation doesn’t take much more time than going to the store, buying it, taking it home, popping it out of the package, and following the directions.

French bread is bread made flour, yeast, water and salt. that has a strong and chewy crust. The interior is full of bubbles, often due to the use of sourdough starters to prepare the bread, though not all French bread is sourdough. Usually, the loaf is shaped into a torpedo, batard, or baguette style. In France, the baguette form is standard, and bakers may prepare this type several times a day so people have access to fresh bread for breakfast, lunch, dinner, or a late-night snack.

Ingredient:

2 cups warm water (105-115°F)

4½ tsp yeast (2 packages)

1½ tsp. salt

1 tbsp sugar

5½ to 6 cups of all purpose flour

1 egg white, lightly beaten 

cornmeal for dusting

*  Combine ½ cup of warm water, yeast and pinch of sugar in a small bowl, let stand 

   for 10 minutes or until foamy.

*  In a large bowl, combine the remaining water, salt, sugar. Add the yeast mixture

   and stir until combine. Add 2 cups of flour and mix well. Continue to beat 

   the mixture for 2 minutes until smooth and creamy. Add additional flour ½ 

   cup increments stirring well after each addition, until the dough becomes stiff 

   and starts to pull-away from the sides of the bowl.

*  Turn out the dough onto a generously floured work surface, or switch from 

   the paddle attachment to the dough-hook attachment in your stand mixer. 

   Knead in the remaining flour, adding a few tablespoon at a time, until the 

   dough is stiff and no longer sticks o your hands. If kneading by hand process 

   is about 6 minutes. If using the mixer it takes 4 minutes.

*  Lightly grease a large bowl , put the dough and turn over to coat the surface 

   with oil. Cover and let stand at room temperature for 1 hour or until double 

   the portion.

*  Divide the dough in half. To shape each loaf, press or roll each portion into 

   rectangle. Make the rectangle as long as you would like your loaves to be-- 

   9 inches or so for free-roem loaves, longer and thinner for baguettes.

*  Lightly dust the baking sheet with cornmeal. Please the loaves seam-side 

   down on baking sheet with at least 3 inches between them. Lightly cover 

   with plastic wrap and let rise until double about 20 minutes.

*  Preheat oven 375°F 

*  Just before baling brush the tops  and sides of the loaves with the beaten 

   egg white. Using the sharp serrated knife, make three diagonal slashes ¼ 

   to ½ inches deep on the top of each loaf. Bake for 35-40 minutes or until 

   loaves are deep golden brown and sound hollow when topped. 

   Allow the loaves to cool, and serve warm or room temperature.

Ultimate Chocolate Cake

Happy Monday everyone...!!! I baked this beautiful cake for my male friend's birthday party as a surprise.  It's perfectly moist, fudgey and has a wonderful texture and chocolate flavor you ever asked for. With one bite of this chocolate cake with chocolate frosting, every single person around the table commented that this was the best chocolate cake they’d ever tasted. So as for my house, this chocolate cake recipe now holds that honor.

 

Theres nothing compared the taste of homemade cake, so I did homemade buttermilk as well, to add the freshness flavor of fresh lemon. I know..its easy to use store-bought buttermilk but I preferred fresh one. It is easy to make, every 1 cup of whole milk just add 1 tbsp. fresh lemon juice, stir together and let stand for 15 minutes before use. 

So, enjoy and happy baking.....

Ingredients

Butter, for greasing the pans

1 ¾ cups all-purpose flour, plus more for pans

2 cups sugar

¾ cups good cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk

½ cup vegetable oil

2 extra-large eggs, at room temperature

1 tsp. pure vanilla extract

1 cup freshly brewed hot coffee

Fresh raspberries, for decoration

Shaved chocolate, for decoration

Chocolate waffles, for decoration

Chocolate Buttercream, recipe follows

Cream cheese frosting, recipe follows

Directions

* Preheat the oven to 350°F. Butter two 8-inch x 2-inch round cake pans. Line with 

  parchment paper, then butter and flour the pans.

* Sift the flour, sugar, cocoa, baking soda, baking powder, and salt, set aside.

* In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on 

  low speed, slowly add the flour mixture. With mixer still on low, add the coffee 

  and stir just to combine, scraping the bottom of the bowl with a rubber spatula. 

* Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake 

  tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto 

  a cooling rack and cool completely.

* Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset 

  spatula, spread the top with frosting. Place the second layer on top, rounded 

  side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting

  6 ounces semisweet chocolate (good quality chocolate)

  1 cup  butter, at room temperature

  1 extra-large egg yolk, at room temperature

  1 tsp pure vanilla extract

  1¼ cups sifted confectioners' sugar

  1 tbsp instant coffee powder

* Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering

  water. Stir until just melted and set aside until cooled to room temperature.

* In the bowl of an electric mixer fitted with a paddle attachment, beat the butter 

  on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg 

  yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, 

  gradually add the confectioners' sugar, then beat at medium speed, scraping 

  down the bowl as necessary, until smooth and creamy. Dissolve the coffee 

  powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate 

  and coffee to the butter mixture and mix until blended. Don't whip! 

  Spread  immediately on the cooled cake.

Cream Cheese Frosting

  250g cream cheese, room temperature

  ½ cup butter

  1½ cup icing sugar

  ½ tsp. vanilla extract

 Cream the butter until smooth add cream cheese and vanilla  mix well, 

 gradually add icing sugar beat until smooth.

 Spread into cake.