Carrot Cake

 

Hello, today is Carrot Cake! I've been trying to find this amazing carrot cake that I tried once, it was so moisted and really good but till I find it I leave you this one that I'm looking forward to try! 

The Ingredients:

Carrot Cake Recipe:

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup (57 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

2 cups (230 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon (4 grams) pure vanilla extract

1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

How To Make It:

Carrot Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. 

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake. If desired, garnish with toasted nuts on the top of the cake. Cover and refrigerate any leftovers.

Serves 10 - 12.

Cream Cheese Frosting: In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, and lemon zest.

 

Hope you like it and please let me know if you have any question or something else that you would like me to share in the blog!

Mocha Cake

Hellooooo everyone! Today I'm gonna share a recipe of an amazing cake, mocha cake. Mocha is chocolate with coffee so you can see that it will be amazing. I think you have noticed that I preferer to share recipes with video because this way you can just read it and copy it and, with the video, you can watch it and you can even like the chef and some curiosity can apear to make you search new recipes. Hope you like it but if you don't, don't worry because I always write don't the recipe!
 
CAKE:

200g of Milk Chocolate
100g of Butter
1/2 Cup of Milk
1/2 Cup of Caster Sugar (Super Fine White Sugar)
1 1/3 Cups of Self Raising Flour
4 Eggs (Beaten)
3 Teaspoons of Instant Coffee Powder
1 Tablespoon of Water
-  Put chocolate, butter, sugar and milk in a pan and make it melt. Take it from the stove when melted and let cool. Add coffee and beaten eggs and mix it. Then add flour, mix it again and take it to the oven.

FILLING:

200g of Milk Chocolate
40g of Butter
Icing / Powdered Sugar (for dusting over cake)
 - Melt all ingredients and let it cool and spill it over the cake.

SERVES 8 - 10

Preparation Time: About 15 minutes
Cooking Time: About 1 hour

Stuffed Pork Tenderloin

I bet you are a lillte bit tired of cakes so I'm gonna move on to pork loin. Big jump hun? Hope you like it! 

Ingredients for Stuffed Pork Tenderloin (for 4)

• 1 pork tenderloin butterflied
• 1 cup diced mushrooms
• 1 cup baby spinach
• 1 large shallot diced
• 1 garlic clove mined
• 1 large pinch of thyme
• 3 tablespoons of goat cheese

Stuffed Pork Tenderloin

• Butterfly the pork tenderloin, by slicing it long way and opening it up like a book (see the video, or you can also ask the butcher to do this)
• Once opened up a bit, lay the tenderloin down on the cutting board, and pound it out with a mallet until uniformly about an half inch thick
• Move the pork to the fridge while you make the stuffing
• Add enough olive oil to a hot sauté pan to coat the bottom, and add the diced mushrooms
• Season the mushrooms with salt and pepper, toss and then sauté.  Continue to cook, tossing every 3 – 4 minutes until the water is evaporated out and the mushrooms are browned
• Add the diced shallots, garlic, and thyme and sauté until the shallot is soft
• Remove to a holding bowl and add the spinach to the pan; sauté until fully wilted down; then remove to a cutting board
• Chop the spinach, and add it to the mushrooms, along with the goat cheese
• Taste the stuffing, and if needed, add more salt and pepper
• Get the pork out of the fridge and open it up flat on your cutting board
• Spoon the stuffing onto the pork, leaving about 2 inches of space on one side; keep in mind we have to roll this thing, and it is possible to overstuff – you can always remove some stuffing if needed
• Once the stuffing is down, roll the pork together so that it overlaps with the 2 inch gap you left, and leave the rolled pork resting on the seam
• Use 5 – 6 pieces of string or butcher twine to tie the pork – the ties don’t need to be that tight, just enough to hold it together
• Everything up to this point can be down hours, even a day ahead of time.
• When ready to cook, heat a large sauté pan over medium high heat, and add enough olive oil to coat
• Season all sides of the pork with salt and pepper
• Add the pork, seam side down, to the pan.  You should get a loud sizzling, if not , remove and allow the pan to get hotter
• Allow the pork to cook for 3 – 5 minutes on that side, until it is browned, then rotate to the other side to sear.
• Continue to rotate until all sides are browned (about 12 minutes total) and then move it into a 400 degree oven
• It should take about another 8 minutes to cook through, if needed you can use a meat thermometer and allow the pork (remember there is stuffing in there) to get to 140 degrees
• Allow the pork to rest for 5 – 7 minutes, and if desired, make a little pan sauce with the drippings
• Remove the strings, and slice the pork (slice on the bias is very nice) and serve it up!

So let me know what do you think and what kind of recipes do you prefer. Soups? Fish? Meat? Deserts? 

Chocolate Cake

Today is chocolate cake day!!!

Add one and a half cup(195g) of flour, one cup (200g ) of sugar, a quarter of a cup of choco powder, one tea spoon of baking powder, three quarters of a tea spoon of baking soda and a quarter of a tea spoon of salt and, finally, mix it. Now that you have all your dry ingredients mixed add one cup (240g of water), a table spoon of lemon juice, one tea spoon of vanilla extract and, finally, the last wet ingredient is a third of a cup (75g) of butter.

Super Crunchy Fried Chicken

Hello everybody, last sunday I went to KFC and I must say I love their fried chicken so today I decided to share the recipe with you. Found this one that I really think is the right one. If you have any other idea please share, a huge fried chicken family fan is waiting for it! Hope you like it!
P.S. I know his voice is a little bit annoying but just focus on the recipe. =)

Here are the Ingredients:

1kg chicken, cut into 8 portions (or buy precut chicken)
1 Cup flour
1/2 Cup instant mashed potato powder
1 Tbs salt (table salt)
1 Tbs mixed dried herbs
½ Tsp ground black pepper
¼ Tsp cayenne pepper
½ Tbs garlic powder
1 Tbs onion powder
2 Eggs
¼ Cup water
Canola oil for frying

Opening Day - Bounty Chocolate Bars

Today it's the day to start publishing new recipes, new flavours and that for sure you will enjoy! Fell free to comment, give your one ideas and participate.
Please, just Have Fun, live it's to short to not do it.

So, to opening day I will show you how to make Bounty Chocolate Bars!

Bounty Chocolate Bars

Firts put 1/2 cup of butter in a pan. Wait 2 minutes and add 1 cup of cream and 1/2 cup of sugar. Mix it and wait 5 minutes. After it add 3 cups of dessicated coconut. Mix it and let it cook for a little bit. Put it in a tray with greaseproof paper and take it to the fridge to the night. In the morning, melt 200 g of milk chocolate and line the bar with it. Take it to fridge for some minutes and it's ready to eat!