Radish Dip

I know I'm late to share this for the big Super Bowl weekend, but I just KNOW that you'll find time to make this dip.  It's bursting with flavors! Green onion. Garlic. Cream Cheese. Radishes. Oh, boy!  It's the kind of dip that makes you want to lick the bowl clean.  I almost did when my friend (thanks Perda!) made this for me.  Thankfully, I did show some semblance of self control.  Only a little. It's THAT good!


{radish dip}

1-8oz block Cream Cheese, softened

1/4 c. Butter, softened (do not use margarine if you can avoid it!)

1 c. finely chopped radishes. About one bunch. (I dry the radishes after chopping with paper towels so they won't turn the dip pink.)

1/2 c. finely chopped green onions

2 tsp dried parsley flakes

1/2 tsp season salt (I prefer Lawry's)

1/4 tsp garlic powder

Cream butter and cream cheese together in medium bowl.  Combine remaining ingredients until well combined.  Chill overnight or for a couple of days for best flavor.  Okay, you can chill for at least ONE hour, but the flavors will taste better if you can plan ahead and let it sit longer.  Trust me on this one.

Serve with either crackers or veggies.

Tie-dyed Birthday Cake

Last year just about this time, I found a recipe in the Family Fun magazine that I really wanted to make for Taste-A-Rainbow Cupcakes.  I tore it out of the magazine before I threw it away just so I could file it away in my to-do recipes folder.  Super cute, huh!?

Well, as we approached my daughter's 7th birthday this past January, she INSISTED we make her these cupcakes.  Originally I had wanted to make them for her class and stay true to the recipe.  Then remembered that homemade treats are no longer allowed in schools.  We were sad.  So, instead we opted to make one giant cake for home.  I had envisioned this cake being perfect rainbow stripes.  

I measured the batter out equally into six bowls (I used white cake mix but you could also use yellow without problem).  Then added our Wilton food coloring for even more intense colors. If you've never tried the Wilton food coloring, I HIGHLY recommend it.  They're going to cost you a bit more, but you will be so much happier with the outcome and a little goes a LONG way!  I get mine at a local craft store.  

As you can see, the cake didn't end up with perfect stripes, but more of a tie-dyed look.   Which still looked pretty darn awesome!  I used vanilla pudding between the cake layers and a homemade buttercream frosting with a touch of cream cheese in it.  FABULOUS!!!  

{buttercream frosting}

1/2 c. butter, softened
6-7 c. powdered sugar
2 tsp. vanilla extract

1/2 tsp. almond extract

1-8oz. pkg cream cheese, softened

Whip butter and cream cheese together until light and fluffy.  Add extracts.  Slowly add powdered sugar until you get the desired consistency/flavor.  You might add a little more or less powdered sugar depending on how you like it.  

Enjoy!

If you want the directions on how to make this cake/cupcakes using store-bought food coloring drops, go HERE.  Otherwise, head on over to your favorite craft store and pickup the colors you like best to go into your cake!

Carrot Cake with Fresh Orange Cream Cheese Frosting

So, I still can't get the newer photo uploader to work. I finally figured out how to switch to the old uploader...so we can have pictures to look at BUT they're just not as big or as good. Sorry.

This is a recipe I've made twice now, and comes from one of my favorite baking books. If you haven't tried any of Melissa Murphy's recipes, you HAVE TO! They're all incredible!!! Every single time I've made this cake it's a HUGE hit! The carrot cake is very basic and EXTREMELY easy to whip together. Neither time, did I make it in layers like the directions say, but no matter. It still tastes incredible! The cream cheese frosting is just your basic cream cheese frosting, but with the orange zest kick, it takes it up about a dozen notches. I have the hardest time allowing the cake to have all the frosting and not just sitting there eating it all alone. It's THAT good! So, if you need a cake to WOW your guests, definitely make this one. It's a definite crowd pleaser!!!!!
{carrot cake with fresh orange cream cheese frosting}
from the Sweet Melissa Baking Book by Melissa Murphy
For the cake:
2 c. all-purpose flour
1 1/2 Tb. ground cinnamon
3/4 tsp. baking soda
1/4 tsp. baking powder
4 large Eggs
3/4 c. oil (I subbed equal parts of greek yogurt this last time and liked the moisture even better)
2 c. granulated sugar
1 tsp. salt
1 lb. carrots, grated medium fine
3/4 c. walnut pieces, coarsely chopped (I used pecans, but whatever)

For the Frosting:
12 oz. cream cheese, softened
2 1/2 c. powdered sugar
Zest of 1 orange
1/2 lb. (2 sticks) unsalted butter, softened
1 tsp. pure vanilla extract

Before you start:
Position a rack in the center of your oven. Preheat the oven to 350 degrees F. Butter and flour two 8x2-in round cake pans (or one 9x13). Line with 8-in round parchment paper.

To make the cake:
1. In a medium bowl, whisk together the flour, cinnamon, baking soda and baking powder.

2. In the bowl of and electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 min. Decrease the speed to medium and add the oil, sugar, and salt and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.

3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.

4. Pour batter evenly between prepared pans. Spin the pans to level the batter. Bake for 45 min (same as in a 9x13) or until a wooden skewer inserted into the enter comes out clean. Remove to a rack to cool for 20 min before turning the layers out onto the rack. Cool completely before filling or frosting.

Frosting:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1 1/2 to 2 min. Scrape down the sides of the bowl.

2. Add the butter and mix on medium speed until just fluffy and smooth, about 45 seconds more. Add the vanilla and mix until just combined. Do not overbeat.

A Mouse of a Cake

This year my youngest turned 3.  He really wanted a soccer ball cake until we made a trip to "Wal-martian" for some groceries.  Once he saw the Mickey Mouse Clubhouse "stuff" he was sold and I was now making a Mickey Mouse cake.  I didn't decorate his cake too fancy only using sprinkles we found in the party isle, but I did make it a fancy flavor cake!  The Head was peaches and cream and the ears were chocolate vanilla. The whole cake was covered with Cream Cheese frosting.  YUM-o!

I used my 8" Wilton cake pans for the large head part and the smaller 4" Wilton cake pans for the ears and just trimmed them down a touch.

First the chocolate vanilla cake.  I used a box of cake mix and made it according to directions except one thing.  I substituted real mayonnaise for the oil.  It is AMAZING how moist your cake will turn out if you do this...and you don't taste the mayo at all...just the incredibly moist chocolate cake!  Then, for the vanilla, I used a box pudding.  French vanilla, not sugar-free, and made it according to the pie filling directions for extra thickness. 

For the peaches and cream cake I used this recipe from my favorite baking book:

Perfect Party Cake
From Dorie Greenspan’s “Baking: From My Home to Yours”
Makes 12 to 14 servings
For the Cake

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups whole milk or buttermilk (I used whole milk)
• 4 large egg whites
• 1 1/2 cups sugar
• 2 teaspoons grated lemon zest (I omitted)
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon pure lemon extract (I substituted with one vanilla bean)

Getting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or  whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

Peachy Fruit Filling
Yield 5 cups 

• 2-16oz. packages frozen, sliced peaches, Thawed (or your fruit of choice...I've also used raspberries with fantastic results!!!)
• 2 c. sugar
• 1/4 c. butter
• 1/4 c. lemon juice
• 2 envelopes unflavored gelatin
• 1/3 c. cold water
• 1 Tbsp. vanilla

Cook 1st 4 ingredients in a large saucepan over medium heat, stirring often about 30 min.  Let cool slightly. 
 Sprinkle gelatin over 1/3 c. water in small saucepan; let stand 1 min. Cook over low heat, stirring until gelatin dissolves, about 2 min.
Process peach mixture in blender or food processor until smooth.  Stopping to scrape sides down.  Stir in gelatin mix & vanilla.   Cover & chill 8 hours.

Cream Cheese Frosting

• 2 (8 ounce) pkgs. cream cheese, softened
• 1/2 c. butter, softened
• 7 c. powdered sugar
• 2 tsp. vanilla extract (I actually subbed another vanilla bean here)

Beat all ingredients together, adding 1c. of powdered sugar at a time, until well blended and light and fluffy.

TWD::Non-Tarte Noire

This week's Tuesdays with Dorie selection comes from Dharmagirl of Bliss: Towards a Delicious Life. As you can already tell, I didn't choose to bake the Tarte Noire. I even bought myself a tarte pan recently. I just wasn't in the mood. What was I in the mood to make, you ask? Cheesecake! Mmmm, creamy dreamy silky tall cheesecake. Not just any Cheesecake, though. A turtle cheesecake! I mean really, who doesn't LOVE caramel, chocolate and pecans!? I actually came across the idea on Katrina's blog, baking and boys and thought, why not?

You wanna know the best part? Even though it LOOKED all elegant and fancy it was incredibly easy! Don't you just LOVE desserts like that!?! I know I do! I used the turtle crust, caramel and pecans portion from the Kraft Foods website, while using Dorie Greenspan's Tall and Creamy Cheesecake recipe from the book, "Baking: from My Home to Yours."

{Tall and Creamy Cheesecake: a basic}

As we all took a slice and started devouring, the only change I'd make to this deliciously elegant and incredibly RICH cheesecake....the chocolate drizzle. I'd make it more of a ganache next time. Just melting the chocolate and drizzling on top, did NOT provide the flexibility and gooeyness it needed when we cut into it. No matter, it still tasted FANTASTIC!!!

Tortilla Roll-ups

First of all, I must apologize. I've not been blogging much lately on any of my blogs. I've been de-junking & sanitizing my garage (we had a big infestation from a little creature...eeewww....), focusing on getting my garden in the ground and getting sick. In that order. Ugh. Anything else life wants to throw my way...bring it. I'm ready!!!

A couple of months ago I threw a bridal shower for a friend and made these delicious little babies for everyone to enjoy. And enjoy they did. Before I knew it, these few were all that were left. Okay, okay. So, I ate a dozen or so myself. They're just SOOOOO good! Creamy mexican flavors wrapped up in a tortilla...bite-sized! What's not to love!? My Mom has made these for YEARS and I've just recently caught the "tortilla roll-up loving bug."

I know, they look good. Don't be fooled, they're not. They're INCREDIBLE!!! Go make them for yourself. NOW. Then try to share them. I DARE you.





Tortilla Roll-ups

4-5 flour tortillas, softened
8oz. cream cheese, softened
1/2 c. cheddar cheese, shredded
1-2 green onions, chopped
1/2 c. black olives, broken
1 can diced green chilies, drained

Combine last five ingredients well. Spread onto softened tortillas in a square shape on the center of the round tortilla. Roll up. You can either cut into bite-sized pieces now and serve, or wrap tube tightly in cling wrap and store in the refrigerator until ready to use, then cut and serve.

*NOTE: The number of tortillas used depends on how thick you spread on the ingredients.

A Nothing Bundt Cake Copycat

I am completely madly deeply in LOVE with the Chocolate Chocolate Chip Cake from Nothing Bundt Cakes. So when I came across this recipe at Favorite Family Recipies, I just HAD to try it!

My version doesn't look nearly as pretty as the store's, but it sure does taste incredibly close to the original version! Oh yeah! Intense chocolate flavored cake with little bursts of chocolate chips topped with a decadent cream cheese frosting...drool.....

You're going to definitely want to make your own, so here's the recipe for you to try it, too.

{Click here for the Recipe for Chocolate Chocolate Chip Bundt Cake}

Banana Cake with Cream Cheese Frosting

This is not your typical cake. It's leaps and bounds better. It's a delicious cross between banana bread and the most deliciously moist cake. You'll definitely want to make this yourself. Especially if you have any bananas turning a shade or two darker than yellow. Yes. This is one of those incredible ways to use them up...that is IF you have bananas going bad. We don't very often, so when I get to use them in something, I prefer making this cake instead of bread.

BANANA CAKE

Preheat oven to 350 degrees.

Sift the following together:
2 1/2 c. flour
1 1/4 tsp. baking powder
1 tsp. salt
1 2/3 c. sugar
1 1/4 tsp. soda

Then Add:
2/3 c. butter, at room temperature
4 mashed bananas, large

Beat thoroughly, then add:
2 large eggs
2/3 c. buttermilk or plain yogurt
2/3 c. chopped nuts (optional)
1 tsp. vanilla

Mix until well combined. Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 40 minutes. When cooled, top with Cream Cheese frosting. Recipe below.

CREAM CHEESE FROSTING

8oz. cream cheese, at room temperature
2 c. powdered sugar
2 tsp. vanilla
1/2 c. butter

Combine all ingredients until smooth.