Carrot and Pineapple Cake

I can honestly say this carrot cake is one of the best baked goods I have ever made.  It. Was. THAT. Good!! So moist, super flavorful and the cream cheese icing - AMAZING!  And I knew it would be all those things because it's a Barefoot Contessa recipe - and she has, in my opinion, never put out a recipe that doesn't taste like solid gold. I love love love her recipes and her baked goods are the best of the best!  This cake was slightly involved and on the website is says "intermediate" level - so keep that in mind....it is time consuming....but it is certainly worth the effort. 

Here is the Barefoot Contessa's recipe word for word (and please do follow it carefully):

Ingredients

For the cake:

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 1 cup raisins 
• 1 cup chopped walnuts
• 1 pound carrots, grated (approx 3 1/2 cups)
• 1/2 cup diced fresh pineapple <I actually used a can of crushed pineapple, drained>

For the frosting:

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar, sifted

For the decoration:

• 1/2 cup diced fresh pineapple

Directions:

Preheat the oven to 350 degrees F

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour.

Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes <I baked my cakes for only 52 minutes and they were perfect>, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sifted confectioners sugar and mix until smooth.

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. Decorate with diced pineapple.

Mushroom & Hummus Soup with Rice

Oh my goodness, hummus in soup??? YES! And it is SOOOO good!!! When I came across this recipe on the Food Network website I knew I had to make it immediately. The ingredients and steps were simple, it has no cream in it (yet it's creamy), it's full of flavor, and it's filling -  it's a win-win-win! After reading some of the comments on their website, I decided to add cooked rice....definitely add the rice! I also decided to skip the lemon juice and only added lemon zest to the yogurt topping - I think this was a smart move, as well. Finally, I don't care for thyme much, so I did what I always do when a recipe calls for thyme, I used sage instead - it was great! I really loved the yogurt topping, but I think I might sub sour cream next time I make this for an even creamier topping.....just an idea!

I served this yummy soup with my Fennel & Apple Salad and a side of crusty bread. Enjoy!

Here is the recipe (with my changes in italics) from the Food Network:
 
Soup Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 shallots, minced
• 1 1/4 pounds cremini mushrooms, sliced <I used a combo of baby bellos and button mushrooms>
• Kosher salt and freshly ground pepper, to taste
• 2 cloves garlic, minced
• 2 tablespoons madeira wine or brandy <I used regular white wine>
• 6 cups low-sodium chicken or veggie broth
• 2 sprigs thyme <I used 6 chopped sage leaves instead of thyme>
• 3/4 cup hummus 
• 1 1/2 cups of cooked brown rice <my own addition, but highly recommended>

 Yogurt Topping: 

• Grated zest of one lemon (no juice)
• 2 tablespoons roughly chopped fresh parsley
• 2 scallions, roughly chopped
• Greek yogurt

Directions

Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.

Discard the thyme sprigs (if using the sage like I did, do not discard). Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, season with salt and pepper. Mix the lemon zest, parsley, scallions and Greek yogurt in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture. Serve immediately.

Fennel & Apple Salad with Sugared Walnuts & Dried Cherries

Wonderfully delicious salad I made for dinner tonight! During dinner my husband said, "You're blogging this, right?" So, here it is! Enjoy!

Ingredients:

Mixed salad greens
Fennel bulb, use only the white bulb
Sweet, crisp apple, like a honey crisp or a jazz
Candied pecans or walnuts, or plain nuts if you prefer
Feta cheese
Dried cherries or craisins

Balsamic dressing (I made my own, but you can use a good quality store bought brand like Briannas)
To make a simple balsamic:
3 Tbl olive oil
2 Tbl balsamic vinegar
1 Tbl pure maple syrup or honey
Salt & pepper

Directions:

Cut the fennel first. Cut off the root at the bottom and the green stalks so you are only left with the white bulb. I usually remove the first layer of fennel because it's discolored and looks dirty. Once your bulb has been trimmed, cut it in half so it's easier to work with. Continue cutting into very thin strips. If you need a little help cutting your fennel bulb, click here.

Next cut your apple into thin strips or chop it into little chunks.

Divide salad greens between two large bowls (for two dinner servings) or four salad plates (if serving as a side). Top with sliced fennel, apple slices, candied nuts, feta cheese and dried cherries or craisins. Drizzle with dressing. Serve immediately.

Asian Chicken and Coconut Curry Noodle Salad

You all know how much I LOVE the blog Cafe Sucre Farine.....her recipes, her photos, her salad dressings!!! This woman is amazing - everything I have made from her blog, I have LOVED!  This salad is no exception....it was downright delicious! My husband probably said so at least five times while we were eating!  The salad dressing IS TO DIE FOR!!!! Oh mercy me, it is incredible!! I made this salad for just myself and my husband as our main course. There was plenty of dressing to marinate the chicken for my husband, the tofu for myself and then also enough to top a salad for tomorrow night's dinner. Please notice I used dried spices instead of fresh - that was out of pure laziness on my part (sorry guys, it is just a regular Wednesday night after all). Next time I'll grate the ginger and mince the onion and garlic because I know it'll make the dressing even tastier! 

I really really recommend you mosey on over to the Cafe Sucre Farine blog and check out her culinary genius for yourself.

And for now, here is her recipe word for word:

Ingredients:

Ingredients for the coconut curry noodles:

• ¾ cup light coconut milk
• 1 tablespoon green curry paste
• 8 ounces angel hair pasta
• 1 teaspoon salt
• 2 teaspoons extra virgin olive oil
• sea salt, to taste

Ingredients for the salad:

• 6 cups Bib or butter lettuce <I used 2 heads of romaine lettuce>
• diced cooked chicken breast <I used chicken for my husband and roasted marinated tofu for myself>
• 2 large ripe avocados, peeled, pitted and diced <I only used one>
• 3 medium nectarines, diced <I only used one>
• ½ cup salted peanuts, coarsely chopped
• fresh basil leaves, chopped
• Asian Honey-Sesame Salad Dressing (see ingredients and recipe below)

Asian Honey-Sesame Salad Dressing:

• 2 medium cloves garlic, finely minced <I used 1 tsp garlic powder>
• 1 tablespoon finely chopped or grated fresh ginger <I used 1 tsp dried ginger>
• 1 tablespoons red onion, finely chopped <I used 1 tsp onion powder>
• ¼ cup rice vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons light brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha
• 2 tablespoon sesame seeds
• 2 tablespoon poppy seeds
• ⅓ cup extra virgin olive oil
• ¼ cup canola oil
• 1 teaspoons sea salt
• ¼ teaspoon finely ground black pepper

**Combine all ingredients in a glass jar and shake well. That’s it!

Directions for Salad:

1. Combine coconut milk and curry paste in a medium size pot. Bring to a boil, then lower heat to maintain a steady simmer. Cook for 10-15 minutes or until reduced by one half. Set aside.
2. Bring a large pot of water to a boil. Add 1 teaspoon salt and angel hair pasta. Stirring frequently, cook for 3-4 minutes or until noodles are al dente.
3. Once noodles are cooked, drain well and drizzle with the olive oil. Toss with 2 forks to coat pasta with oil. Transfer to a medium size bowl and add the coconut milk/curry mixture. Toss again with forks till noodles are coated then cover lightly with plastic wrap and set aside. Allow to sit for 30 minutes before serving for pasta to absorb liquid. Taste and add a pinch of sea salt if needed.
4. Place lettuce on a large platter or divide between 6 large salad bowls or plates. Arrange nectarines, chicken, avocado and pasta in rows on top of lettuce. Drizzle lightly with the Asian Honey-Sesame Salad Dressing (recipe above) then scatter the chopped peanuts and fresh basil over the top. Pass extra dressing at the table.

Grilled Veggie & Cream Cheese Sandwich To Go

This scrumptious sandwich comes from one of my favorite blogs - The Pioneer Woman. Everything I make from her blog is golden....this sandwich was no different. YUM!!!! This recipe makes four sandwiches. I served them with a large fruit/spinach smoothie and chips. My husband ate two sandwiches for dinner. I ate one sandwich and then had one for lunch the next day (which was a delicious alternative to my usual granola bar). 

Check out her blog for helpful step by step pictures (I love how she does this with each of her recipes).

Here is her recipe word for word:

Ingredients

• 1 whole Large Zucchini, Cut Lengthwise Into Thin Slices
• 1 whole Medium Onion, Cut Into 1/2-inch Rings
• 1 whole Red Bell Pepper, Seeded And Cut Into 4 Slabs
• 1 whole Yellow Bell Pepper, Seeded And Cut Into 4 Slabs
• Olive Oil For Brushing
• Kosher Salt And Black Pepper To Taste
• 3/4 cups Cream Cheese Mixed With Herbs <I used 2 Tbl. fresh parsley, 2 Tbl fresh basil and 1 tsp dried oregano>
• 8 slices Good Sandwich Bread <I used a fresh, soft, sourdough sandwich loaf from WF bakery that I cut into thick slices- it was amazing - go ahead and splurge on the bread>

Preparation

Heat a grill pan over medium-high heat and place the veggies on the surface.

Let the first side cook without oil, so it gets great grill marks on the surface. After that, turn them over And brush them with a little bit of olive oil. Grill until they're soft and have black marks. Remove them from the pan and let them cool.



**<I roasted all of the veggies I used in the oven on 425F. I roasted the zucchini and bell peppers for 8 minutes on each side; the onion for 15 minutes, flipped and then another 8 minutes>

Toast the bread. Spread cream cheese on both slices, sprinkle with salt and pepper. Layer the veggies between two slices.

Wrap in plastic wrap and store in the fridge up to 24 hours! Great for grabbing and going!

Tropical Banana Bread

By now you all know how much I LOVE banana bread (I have posted so many banana bread recipes it's almost embarrassing) - I really do make it about once a week....the kids love it and it makes for an easy, grab and go breakfast in the morning when we are rushed (it's also the perfect after school snack). I had some beautiful, fresh pineapple in my fridge and though, ooh, I should try making a banana bread with pineapple!  And so I did, and it's delicious! I just had to share with you right away! Enjoy!

• 2 ripe banana, well mashed
• 1/2 cup fresh pineapple or if using canned, well drained
• 1 stick butter, melted
• 3/4 cup white sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1 Tbsp poppy seeds
• 1/3 cup shredded coconut, optional
• 1 3/4 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 

Directions:
Preheat oven to 350F

Mash the bananas and pineapple together using a masher or if you have time, throw them in the blender/food processor and pulse until slightly chunky, but blended (this is what I did).



Cream the butter and the sugar in the bowl; add the mashed bananas and pineapple and stir.  Mix in the eggs, one at a time, and then the vanilla and poppy seeds.  Stir in the coconut, if using.
 
Add the flour, baking powder, baking soda and salt. 

Lightly butter and flour a standard loaf pan.

Spread the batter evenly into the pan and tap it against the counter a couple times to release any air bubbles.

Bake for about 55 minutes or until a wooden pick comes out clean. Let cool for an hour in the pan then slice and enjoy.