NOT JUST YOUR ORDINARY CARROT CAKE

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions.  I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer.  Works well for me. 

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

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 CARROT CAKE EXTRAORDINAIRE 

1      box Super Moist Carrot cake mix

4     large eggs

1      cup buttermilk

1/4  stick of butter (1/4 cup) melted

2     cups shredded carrots

1/2  cup drained crushed pineapple

1      teaspoon ground cinnamon

1/2  cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing. 

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely  chopped pecans.

Cut in squares to serve.

A MOIST AND RICH CHOCOLATE CAKE

Today I am sharing another recipe from a friend. The Blueberry Cobbler I shared the other day is the best Blueberry Cobbler I have ever eaten. This Moist and Rich Chocolate Cake is right up there as one of my favorite Chocolate Cake I have ever eaten. 

The only change I would make when I bake it is substituting a zero sugar cake mix and zero sugar instant pudding mix. I also usually use fat free sour cream. The latter might make the cake a little lighter. Another change I like to make when using a cake mix is to substitute buttermilk for the water.

Diane used a prepared cream cheese frosting to finish off the cake which was totally delicious. 

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 A MOIST AND RICH CHOCOLATE CAKE

1       box Devil's Food cake mix

1       3.4 oz package instant chocolate pudding

4      large eggs

1       cup sour cream

1/2   cup warm water

1/2   cup oil

1-1/2 cups chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Mix the cake mix and pudding together to blend well. Add the rest of the ingredients except the chocolate chips at medium speed for 2 minutes with an electric mixer.

Fold in the chocolate chips.

Spread evenly in the pan and bake for 30 to 40 minutes. Check doneness with a toothpick in the center of the cake.

After the cake completely cools, ice with your favorite frosting.

Cut into squares to serve.

Note: to reduce calories use a zero sugar cake mix and pudding mix. Also substitute fat free sour cream.

FRESH BLUEBERRY COBBLER

 I may not be baking as much lately, but that doesn't mean I don't get to enjoy delicious treats that friends make. Two weeks ago when the canasta group met at Friend Ellen's house, she served this Fresh Blueberry Cobbler. I think it is the best one I have ever eaten.

Ellen used a package of fresh blueberries (18 ounce) but you could use frozen blueberries (enough to cover the bottom of the pan - up to 4 cups).

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FRESH BLUEBERRY COBBLER

18    oz package of fresh blueberries

1/2  cup sugar

1      teaspoon lemon zest

6     tablespoons butter

*     *     *     *     *

1      cup flour

1      cup sugar

2     teaspoons baking powder

1/4  teaspoon salt

3/4 cup milk

ground cinnamon

Slice the butter into pieces and add to a 9 x 13 - inch baking dish. Place the pan in the while it preheats to 350 degrees, to allows the butter melt. Once the butter melts, remove the pan from the oven. Set aside.

Add the blueberries, sugar, and zest to a bowl and stir to cost.

In a separate bowl, mix the ingredients for the batter : flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour the blueberries over the melted butter in the pan. 

Drizzle the batter over the top. Sprinkle with a little bit of cinnamon.

Bake for about 35 to 40 minutes or until lightly golden on top.

Serve warm with a scoop of ice cream, if desired.

CHOCOLATE OATMEAL CAKE

See UPDATE below.

This just might be the first time I have been served a dessert that I really enjoyed and a couple of days later I made it -- not once but twice in one morning. 

Friend Vicky had the group over on Tuesday for an afternoon of canasta and served this Chocolate Oatmeal Cake. She said it was one of her mother's recipes. She has served us other family recipes and they have always been delicious and just a little bit different. (Vicky is from Canada and so I don't know if that's why they always seem to be just a little bit different.)

When I decided to try the recipe this morning, I allowed my creative juices to flow and made a couple of changes. Nothing extreme. I have friends who like my recipes because they are diabetic and need to avoid the sugar. I am not diabetic, but I try to avoid using real sugar as much as I can. I do this with regular recipes so I always say you can make it using sugar if you like.

If the recipe calls for brown sugar, I just substitute my truvia (brown) sugar complete. For sugar, I substitute stevia. If the recipe calls for a cake mix, I substitute the Zero Sugar yellow or Devil's food cake mix.

Vicky served her cake with whipped topping. I thought I had some canned Zero Sugar frosting, but didn't so I left the first one plain but topped the second one with coconut and then baked it. It gave it a slight German Chocolate Cake look. I could have added some chopped pecans with the coconut, but didn't. You can also sprinkle chocolate chips on top of the cooked cake, stick it back in the oven for about 2 minutes to heat up the chips and then spread the softened chips with a knife for a thin frosting. I thought the toasted coconut looked pretty on top.

Print recipe.

CHOCOLATE OATMEAL CAKE

 1/2     cup oats (I used quick oats)

1          cup boiling water

2         tablespoons cocoa

1          cup brown sugar (I used truvia brown sugar complete)

2         large eggs

1          stick (1/2 cup) butter, softened

1          cup flour

1         teaspoon baking powder

1/2     teaspoon baking soda

pinch of salt

1/4     cup water

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with non-stick cooking spray. Set aside.

Measure the oats and add to boiling water. Stir. Set aside.

Combine brown sugar and cocoa in a mixing bowl until well blended.

Add eggs and softened butter. Stir until mixed together with a spatula.

Add cooled oats/water mixture. (All of the water should be absorbed.) Stir.(Forgot to take a picture.)

Combine the flour, baking powder, baking soda, and salt together to blend. Add to the wet mixture along with the 1/4 cup of water.

Stir until well blended.

Pour into prepared pan

and bake for 30 minutes or until cake checks done with a toothpick. Cool on wire rack.

Serve with ice cream or whipped topping. You could also frost it if you liked with your favorite frosting. (When Vicky served it to us.)

The second time I made the cake, I sprinkled 1/2 cup of coconut evenly on the top of the batter and then baked it.

I took this one to our neighbors as a Thank You for allowing us to add a little bit to his load to the landfield. They were very pleased. Said it would be their dessert for the evening.

o

You could add chopped nuts also if you liked. Don't be afraid to experiment.

UPDATE: I challenge you to be creative and make this recipe your own and I would love to hear from you if you did.

My husband sometimes has difficulty eating chocolate and so he told me he didn't want a chocolate cake. I really wanted to make the recipe again and so I decided to make a coconut cake, one of his favorites. I omitted the chocolate thereby just making a light colored cake. I also added a capful of coconut flavoring and 1/2 cup of shredded coconut.

After I poured the batter into the pan, I sprinkled another 1/2 cup of coconut evenly to the top.

It took longer to bake it, about 40 minutes. I just kept checking the center with a toothpick until it came out clean. (They do make unsweetened coconut, if you are making the cake for someone who is diabetic.)

We enjoyed it with our favorite ice cream. (Who says it has to be vanilla?)

CRANBERRY CHEESE BARS

 Six months seems to go by so quickly when it means going to the dentist again. I love my dentist and his staff though so it isn't as traumatic as it has been most of my life. 

I started taking them a treat each time I went at some point (I don't remember when. I have been going to the dentist office for 17.5 years.). I told them it was a bribe so they wouldn't hurt me. Dr. G always tells me to not feel like I have to bring them something every time I come, and I just tell him - "I know." But I really enjoy giving them pleasure and know they are secretly wondering what I am going to bring. Chelsea, my hygienist apologized for her stomach growling. She said she started to get some M & M's to eat, but remembered I was coming so she decided she would wait to see what I brought. I can't disappoint now.

I saw this recipe and thought it would be something tasty to take to the church for Cafe Treats. I buy bags of fresh cranberries in season and then freeze them and use them all year long. The tanginess of the berries is just perfect with the sweetness of the rest of the dessert.  I used a gluten-free cake mix but would also feel comfortable using a Zero-Sugar yellow cake mix. I do all of the time to reduce the sugar. This time I didn't have any regular powdered sugar and had to use my stevia powdered sugar. 

They turned out just perfect.

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CRANBERRY CHEESE BARS

Cake Base:

1           box yellow cake mix (I used a gluten-free cake mix - could use a Zero Sugar cake mix)

1           stick (1/2 cup) butter, melted and cooled slightly

1           egg

2          teaspoons orange zest (I used the dried orange zest)

 Filling:

1           package (8-ounces) cream cheese, softened

3-1/2   cups powdered sugar (I used stevia powdered sugar)

1          stick (1/2 cup) butter, melted and cooled slightly

3         eggs

2         cups fresh or frozen (thawed) cranberries

Topping:

1          tablespoons powdered sugar

Preheat the oven to 350 degrees F. Spray the bottom only of a 9 x 13 - inch pan. Set aside.

In a large bowl, stir the cake base ingredients together until no dry cake mix remains.

Press evenly in the pan.

(I also keep some of the mixture aside and

drop dollops of the dough across the pan. I press the dough across the bottom not worrying about any holes or thinner places.

Once I have the dollops flattened out, I will use the dough I kept aside and then just fill in where the holes or thin places are.)

In another large mixing bowl with an electric mixer, prepare the filling. Beat the cream cheese and the powdered sugar on medium speed until blended. (You should start with it on lowest speed at first or the powdered sugar will be thrown everywhere.)

Beat in the rest of the filling ingredients except the cranberries. Scrape the sides of the bowl as necessary.

Then stir in the cranberries gently.

Pour batter evenly over the cake base.

Bake for 38 to 43 minutes or until golden brown and center is set. (Mine was only brown around the edges but at 40 minutes the center moved around as I checked it so I ended up baking mine the 43 minutes.)

Cool completely, about 2 hours before cutting to serve. (I made mine the evening before and after 2 hours just placed it in the refrigerator.)

When ready to serve, sift some powdered sugar to dust the top.

Cut in squares to serve. Store in the refrigerator. 

CHOCOLATE CHESS PIE

We like to go to Golden Corral (Buffet) because Wayne likes to "eat healthy" by eating a lot of vegetables. He won't say it is so he can get dessert too, but he always does. More than one, often. 

One dessert I really love is a chocolate pie they have often, not every time we go, but often. Earlier this year, I talked Wayne to try it and he did and he asked our server if they sold whole pies. That's how much he liked it. Thus ended a conversation with him and our server re the best way to buy it. We didn't buy it, but I decided to more diligently search for a recipe that I thought might be a copy of it.

I found a recipe that I thought might work and copied down on an envelop  (a family trait when you find a recipe you want to try and it's never a new one - always used and torn) but just didn't get around to trying it. That is until earlier this week.

I made the pie Monday and then took it on Tuesday afternoon to the canasta group for dessert. It might not have looked good (I just always have problems with pie crusts "drawing up" when they bake. I pie the rolled ones that claim to bake a 9 - inch pie crust, but they never bake nice and evenly. That's why next time I am going to try using a graham cracker crust. They always work out.) but everyone thought it was delicious. Friend Janice even said she liked it better than Golden Corral's pie. 

Well, if you have never been to Golden Corral or just never had the chocolate pie, you will have to trust me and make this one and then you will know why I am so excited to have found this recipe.

                   

                     

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CHOCOLATE CHESS PIE

1-1/2    cups sugar

4          tablespoons unsweetened cocoa powder (I used Special Dark Cocoa)

2          eggs, lightly beaten

2/3       cup evaporated milk

1          teaspoon vanilla

pinch of salt

4          tablespoons butter, melted

1          9 - inch pie crust, uncooked or graham cracker crust

whipped cream or Cool Whip for serving

Preheat the oven to 350 degrees F.

Whisk together the sugar and cocoa in a large bowl until well blended. Set aside.

Combine the beaten eggs, milk, vanilla, salt, and butter in a smaller bowl. Mix well with a whisk.

Add the liquid mixture to the dry mixture and

mix well with a whisk.

Pour crust into pie crust.

Bake approximately 45 minutes. The center should have a little jiggle. (I baked mine 40 minutes and the "center" that jiggled was larger than I wanted. I returned the pie to the oven, set the timer for 5 more minutes, but turned the oven off. The pie looked a little dark like maybe it burned, but that's just because I used Special Dark Cocoa.)

Cool the pie on a wire rack completely. Chill before serving.

(I baked mine a day before and then added the whipped topping before serving the next afternoon.)

Update:

I made the recipe again for pi day. I used a graham cracker crust and regular cocoa and not special dark.