Sunday, April 27, 2014

Classic Carrot Cake with Cinnamon Cream Cheese Frosting: Baked Sunday Mornings

The Baked Sunday Morning group is making carrot cake!  
This is your classic carrot sheet cake with toasted coconut and walnuts 
added.  I did something a little daring, I guess you could say....I used my carrot pulp from my morning carrot juice for the carrots in this recipe.  I guess it worked OK.  There weren't the normal visible bits of carrots like you normally have with carrot cake, but it tasted good.  The frosting was light and fluffy and I really liked the cinnamon added to it.  This was an Easter treat that my family loved!

I had a small piece and it was not my favorite carrot cake recipe 
but it was good. I think it needed some raisins or something.  I would still give it a thumbs up!

Take a look see at what the other bakers did here.
Get the recipe here.

As Always

Sunday, April 20, 2014

Raspberry Almond Scones

Gotta love Easter brunch at my sister's house.  I always make scones.  These were a big hit! 

Raspberry Almond Scones

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 30 minutes

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted Land O Lakes® Butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup raspberries

For the Almond Glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish


1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)

3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.

4. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

5. While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!

Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

This delicious recipe brought to you by Two Peas & Their Pod

Thank you Two Peas & Their Pod!  Awesome Recipe!
As Always

Sunday, April 13, 2014

Cinnamon Chocolate Soufflés

I have been so involved in eating healthy that I have been MIA with the Baked Sunday Mornings group.  I miss my baking but love the rewards that I have from living a healthy and clean eating lifestyle!  I have lost 40 pounds! And I feel amazing!  Yay me! I still have quite a ways to go but I feel that this time I can actually reach my fitness goals.  

While I know that baking will not help me achieve these goals it serves another purpose in my life.  One that I don't want to give up.  I just have to learn not to overdo.  So when I saw that these Cinnamon Chocolate Soufflés were next on the Baked schedule, I thought that I would give it a try.  Hey there isn't any flour involved a small amount of sugar and dark chocolate... good antioxidants...right?  Well anyway, I have never made a soufflé
and I love cinnamon and chocolate together so I thought that 
I would give it a try!

I halved the recipe and baked it for 8 minutes like the recipe said to do...they looked great when they came out of the oven.  I am not sure they were quite done as they were just slightly lava-like in the center when I spooned into it.  They were quite bitter...I think that maybe they needed more sugar? 

Well, it didn't stop me from eating the whole thing.  
Would I make them again?  No.  
Still was nice getting back into the swing of things with all my Baked buddies!

You can see how the others did here.
And get the recipe here.

As Always....