Carrot Cake from Tasty Kitchen

 

For some reason when I think of Easter these days, I think of carrot cake. It probably has to do with the super cute mythos of a bunny rabbit handing out chocolate. Now that I think about... I really don't know what the deal is with the Easter bunny. Does he actually hand out chocolate? What's with the eggs? There was a note in the book, "American Gods," about the tradition deriving from pagan practices to honor  the arrival of spring. I doubt Jesus ordained a cute bunny rabbit with cocoa and sugar. Hm.

Anyways. Whatever the origin. I made a carrot cake for the boy's family get together this past holiday

Generally the sheer thought of making a cake for a special occasion is stressful because I want everything to be perfect. Yah. That aint happening. My sick brain decided to up the ante and decorate the cake as well. I created a little birdie family with some left over fondant from the Mimosa Cake and used toasted coconut to form a nest. 

In retrospect... white birds on a white cake probably was not the best aesthetic decision. Mike justified it as a symbol of peace and innocence. I still think it's too much white to notice the birds. White on white on white!  Lesson learned.

As for the cake.

Fantastic.

This cake is moist. Light. Flavorful. It totes the title of "Best Carrot Cake of All Time." I don't know if all that is true, but damn it will put up a good fight against any other carrot cake.  Mike loved it and says it's the best he's ever had. The addition of pineapple bits was amazing because they complimented the flavor of the cake and created pockets of juice. Who would have thought pineapple and carrot were so compatible! Plus bits of coconut and pecan? Get the hell out.

It gets better. Right when you pull the 2 layers of hot cake out of the oven, you pour a buttermilk glaze on top. This helps to holds in the moisture and adds smoothness. Freaking slick.

And of course... you cannot go wrong with cream cheese frosting. I played with the thought of adding maple syrup and resisted. I didn't want too many flavors competing for attention. The cream cheese is subtle and soft. It's not overly sweet.

For recipe, check out Tasty Kitchen's, "Best Carrot Cake of All Time."

Easy Grilled Chicken Shwarma

Let's take a break from the baking. Just for one post, k?

Contrary to popular belief, you cannot survive on sugar and caffeine forever! You need real food to sustain and empower your body. I don't get to post "real" food to often because there's usually no time to take pictures. Fortunately, this recipe for Chicken Shwarma is quick, easy, and oh so tasty.

If you've never had a Chicken Shwarma, I insist you find a delicious Lebanese or Mediterranean restaurant. They're thin pita wraps stuffed with grilled, seasoned meat, veggies, and this amazingly smooth white yogurt sauce.  

There's nothing I like more than a colorful plate of food at dinner time. Each color promises it's own unique mix of vitamins and nutrients. Love it!  And the best part? You can find 98% of this pre-cut at your local grocery store's salad bar. It was $4 for the veggies (minus the added hot pepper). Cheap, efficient, and a time saver. Perfect.

Note, the chicken needs to marinate for 2-8 hours! The prep is a breeze and all the ingredients required are grocery friendly and minimal. I actually bought the meat while on a lunch break, chopped it up, and let it saute in the fridge at work. Pretty awesome, no?

The only special thing about this meal is the cooking method: grilled. You can grill the chicken on the bbq or use a grill pan. I don't know about you... but after work I don't want to deal with the bbq. Grill pan it is!! If you don't have one- they're a worthwhile investment for panninis and meats. If you don't think you'll get much use of it though... I'm sure you can chop up the meat and stir fry it.

 

Oh summer... let's kick it soon.

PS   Hmm... I wonder how this would taste with tofu instead of chicken! 


Grilled Chicken Shwarma
from Men's Health
serves 4

1 1/2 lb boneless, skinless chicken thighs or breast
2 cups Greek yogurt
3 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
Juice of 1 lemon
Salt and freshly ground pepper
1/2 cucumber, minced
1 Tbsp olive oil
1/2 Tbsp red-wine vinegar
4 whole-wheat pitas or naan

Your choice of the following, for serving:

Thinly sliced red onion
Lettuce
Hot peppers
Sliced tomatoes
Sliced cucumbers
Hummus
Hot sauce

Mix the marinade Combine the chicken with half the yogurt and two-thirds of the minced garlic, along with the cumin, oregano, and lemon juice. Add a few pinches of salt and pepper, toss, and marinate in the refrigerator for at least 2 hours, or up to 8.

Heat a grill or grill pan on high while you mix the remaining yogurt and garlic with the cucumber, olive oil, and vinegar. Add salt to taste and set the sauce aside. I added black pepper, a little extra vinegar, and hot red pepper flakes.

Grill the meat until lightly charred on both sides and cooked through, about 8 minutes total. Let them rest off the heat for 5 minutes; meanwhile, lightly toast the pitas on the grill. Slice the chicken into strips and stuff them into the pitas; add the yogurt sauce and your choice of toppings.

PER SERVING 541 calories, 59 grams (g) protein, 23 g carbohydrates (3 g fiber), 23 g fat, 300 milligrams sodium

Lemony Banana Olive Oil Bread

Bananas are the best. They're delicious naked.. they're delicious baked... they're delicious mashed. Banana pie. Banana muffins. Banana Fosters. Seriously, you cannot go wrong with a banana. The flavor is gentle and natural. 

This recipe from 101 Cookbooks pushes the innate banana capability to its max. The title alone made my head tilt to the side: lemons, bananas, and olive oil? Olive oil and lemon would make sense as a savory bread. I'd sprinkle some sea salt on top. Mmm, yum! I never would have thought to use banana and chocolate chips.

That's the beauty of the kitchen. There are infinite possibilities if you're open to trying new things. We grew up with a traditional meal for every holiday and special occasion so I am all about being daring.  Plus! Mike's mom bought me fancy olive oil for Christmas (thank you so much) from Ah Love Olive Oil and Vinegar!

The verdict?

Well. On the initial bite you notice the incredible moist texture thanks to the banana and olive oil. The sweetness of the chips make your nose crinkle with delight. Then the taste begins to settle. Some people could really taste the olive oil- others were more focused on the banana. It really is not your average bread and I greatly enjoyed it... except for one tiny detail.

There's a glaze that accompanies this bread. It's comprised of dark muscavado/brown sugar with lemon. This combination must be an acquired taste cuz let me tell yah... there was no way in hell it was going on top of this bread. You be the judge.. try it first.

The sole addition I made was the oats on top. They're not necessary, I just couldn't resist because I have a hard wired association with oats and bread.

Be daring.

Make Lemony Banana Olive Bread! Recipe from 101 Cookbooks.

Southern Sweet Potato Bread

Okay this is going to be a quickie or else I won't be able to post until the weekend. Work has been crazy hectic and everybody seems to want a piece... even as I type... Autumn is hunched directly in front of me blocking the screen and demanding pets. Pushy little thing. 

Busy is good. That's why you need to make tasty treats like this Southern Sweet Potato Bread. It makes an awesome breakfast and snack. Plus, it's sweet potato which is healthy.. right? Like how ice cream is an excellent source of calcium. Okay maybe that's a stretch.

All I know is this bread is yummy, moist, and reminds me a little of fall.. which is always comforting. It's packed in with pecans for a nutty goodness. It's really is a slice of Thanksgiving. That's why I added some maple syrup! 

 

If you want to get really frisky, add some dried cranberries! For a dessert, serve with a little bit of vanilla ice cream. It's all about the calcium, wink wink!

As to what the heck makes it Southern is beyond me. That's what the allrecipes.com title identifies it as. Thank you for the awesome recipe. There are a few modifications, like the addition of whole wheat flour and the substitution of white sugar with brown. You can use any nut you want. The original recipe incorporates raisins, if you're into that sort of thing

Note. I prefer baking the sweet potato because the taste is better preserved. It takes about an hour in oven at 400, but it's worth it. Don't forget to wrap it in tin foil.

Happy hump day!

Sweet Potato Bread
slightly modified from allrecipes

1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (i prefer saigon cinnamon)
1/2 cup brown sugar
2 eggs, beaten
2 tablespoons vegetable oil
2 tablespoons milk
1 cup cooked and mashed sweet potatoes
1 cup chopped pecans
1/2 cup dried cranberries (optional)
2 tablespoons maple syrup (optional)

Preheat oven to 325 degrees F ( 165 degrees C ). Grease an 8x4 inch loaf pan.

In a medium bowl, stir together the flours, baking powder, salt, nutmeg cinnamon, and brown sugar. Add the eggs, oil, and milk; mix until well blended. Finally, stir in the mashed sweet potatoes and pecans. Pour the batter into the prepared pan.

Bake for 70 minutes, or until a toothpick inserted comes out clean. Allow bread to cool in the pan at least 15 minutes before removing. For best flavor, store overnight before serving.

May 4th: The Cupcake Social @ Blackbyrd

The Cupcake Social is a happy hour to fundraise money for breast cancer research.  Everything is better with cupcakes so we asked local bakeries to donate their goodies!  All you have to do is show up, make a donation  in the amount of your choice ($10 recommended) and you can select a free cupcake. Wait! There's more! You will also be entered into a raffle for giveaway prizes. Cupcakeries include:

Alexandria Cupcakes (Alexandria)

Bake Shop (Arlington)

Baked & Wired (Georgetown)

Mom's Office (Fairfax)

Occasionally Cake (Alexandria)

... and more to come!

The event will be held Friday, May 4th, at, Blackbyrd (U Street Corridor, DC) from 530pm to 8pm!

Food bloggers are welcome to donate cupcakes as well! Get some shine for your blog! Just hit me up!

So what sparked The Cupcake Social?

Last year, I received some shocking news: my co-worker had breast cancer. No one directly associated to me has ever been diagnosed. The closest I've come was my ex supervisor's mother who had passed away  year's prior. It's one of the most widely known forms of cancer yet it didn't touch my world. Until Susan. 

I wasn't ready to hear something so scary, so personal., so close. We work in the same office. She's the mother of two little girls- I bought  scout cookies from them. She constantly has a smile on her face and a light hearted comment to add. I have been fortunate to work with several accomplished women in a male-dominated business and she is one of whom I take notes from. 

She didn't let us see her fall though. She kept right on going, even after two surgeries. One day, I was irritated in the office and she asked me what was up. I had my tiny rant. And then I realized who I was venting to- a person going through so much is the one listening to my punk @$$ complain. Unbelievable.

Some people complain about the attention breast cancer gets... and then I heard Susan say she was not doing this for herself. 

She was doing it for her daughters' futures. 

It hadn't occurred to me that they may be in the same jeopardy as their mother one day. There's something very powerful about the love women possess. Maybe that's why this cause gets such passionate support.

Please spread the word and come out! I would deeply appreciate!

Much love to Avant9arde for the flier. 

Quick Cinnamon Apple Buns with Cinnamon Icing {no yeast}

It's a Monday. Send this recipe to your significant other, room mate, cohabitant, sibling, parent, dog, cat- whomever- and ask them to make you these cinnamon apple buns. You've earned it. Like I said... it's a Monday.

These cinnamon buns were a must try because there is something utterly magical about them: there is no yeast. How can you have a cinnamon bun without the YEAST? No sacrificial 2 hours of rising time in exchange for that doughy goodness? That's absurd.

As it would turn out, this is a fun cheat cheat when you want cinnamon buns and don't have the luxury of time. They have all the essentials: cinnamon, sugar, that signature roll, delicious icing, and gooey warmth. The brown sugar slightly caramelizes in the pan. 

I cannot IMAGINE these "rolls" without the honey crisp apple and pecans. They really shone through and added delicious dimension! The apples give moisture and the pecans add richness. I was a little out of control with the pecans.

When you get down to it though... they are not the traditional cinnamon bun.  As stated, they are a fun cheat-cheat which does not take away from their deliciousness. Just a little different. The "dough" is very thick because it's not going to expand. The buns can be eaten straight out of the pan because the texture is very cake like. 

Yeast or no yeast, these cinnamon buns are yummy, easy to make, quick, and comforting. They are best served the day they are made, when they are hot and gooey. Serve with ice cream if you're feeling extra naughty and nestle down like Autumn in a blanket.   

Recipe from Passionate About Baking.

Vegan Red Curry: Tofu, Red Pepper, and Sweet Potato

Lately, my family has been teasing me to turn in my "ethnic" card. I love vegetables and don't pine for meat the way they do. Growing up, there were three components to every meal: 1) rice or small noodles with red beans; 2) a dead animal; and 3) a salad with olive oil and vinegar for dressing. Dinner was on lock.

As I got older, I started to say foreign words, like sushi and gluten. An entire meal could be a spruced up salad. Scandalous, right? Don't get me wrong- I love my mom's cooking and it was very healthy. Nothing was fried (minus octopus and some desserts) and it was all home-made. We cook frequently, but I will never be able to match what mom used to do every single day.

This vegan red curry dish is great for those with limited time and are health conscious. It's from Men's Health Magazine but with a lot of modifications. For starters, the steak is substituted with semi-firm tofu, one of those weird things my family doesn't believe in. There is additional seasoning, vegetables, and peanuts! Without the spices, we found the red curry terribly bland. The heat is cranked up with complimentary spices. I love the soft, smooth texture of the sweet potatoes (chop them small or else it will take forever to tenderize) with the subtle crunch of the red pepper.

The curry pictured above is from the next day and a bit thicker. The longer you cook the coconut milk, the more concentrated it becomes. If you want it thinner, hold off on adding it until the last 10 minutes of cooking. We like it thick! 

Serve with some fluffy brown rice instead of plain jasmine.



Vegan Red Curry: Tofu, Red Pepper, and Sweet Potato
adapted from Men's Health Magazine
4 large servings

1 tablespoon peanut oil
1 large shallot
1 medium sweet potato, peeled and cubed (about the size of a sugar cube)
1/2-1 red pepper, sliced
1 tablespoon freshly grated ginger
1 teaspoon lime zest
1 1/2 tablespoons red curry paste, divided
1 package (14 ounce) semi-firm tofu, drained and crumbled
*1 tablespoon fish oil (optional for non-vegans)
1 can (13.5 ounce) coconut milk (lite or regular)
1 tablespoon minced garlic paste
2 teaspoons cayenne pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon crushed ginger
3/4 teaspoon black pepper
2 kaffir leaves (optional)
1 tablespoon ground cilantro or fresh chopped cilantro to garnish
Juice of 1/2 a lime

1/4 cup unsalted, toasted peanuts (crushed if so desired in a food processor)

Marinate the tofu in a medium bowl with the 1/2 tablespoon red curry paste, coconut milk, lime zest, and fish oil. Add cayenne pepper, crushed red pepper, and ginger. Set aside and marinate for about 10 minutes.

Heat a large skillet with peanut oil. Add shallots and ginger; let it cook till fragrant, about 3 minutes. Stir in 1 tablespoon red curry paste for about 30 seconds. Add tofu mixture.  Heat for about 2 minutes.

Add the chopped sweet potatoes, sliced red pepper, kaffir leaves (optional), and garlic paste. Bring mix to a boil and then reduce to a simmer. Cover and cook until potatoes are tender, about 10 minutes, stirring on occasion. Add the black pepper and cilantro. Let it go for another 5 minutes. Add in lime juice and give it a good stirring!

Serve with toasted peanuts on top and some fluffy brown rice! Yay for vitamins!

Mini Chocolate Cupcakes with Nutella Frosting

I wanted to share these lovely Chocolate Cupcakes with Nutella Frosting. I made them as minis because they are so rich and decadent; they were like shots of yumminess. The cake is light like devil's food and you can never go wrong with fluffy nutella topping. They are very easy to make and even easier to enjoy. Thanks Sweetapolita for the recipe!

~

Eat a cupcake. 

and have a Happy Monday! *hugs*