Month: August 2024

Carrot Cake

Created on 8/16/2024

Ingredients:

Bread Ingredients

  • 2 ½ cups (315 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) light or dark brown sugar¹ firmly packed
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (235 ml) cooking oil use canola, avocado, or vegetable oil
  • ½ cup (113 g) unsalted butter melted
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups (340 g) grated carrots² peel before grating
  • 1 cup (125 g) chopped walnuts or pecans optional

Cream Cheese

  • ½ cup (1 stick) (113 g) unsalted butter softened
  • 8 oz (226 g) cream cheese softened (brick-style, not spreadable)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups (500 g) powdered sugar

Baking Instructions:

Step One: Preheat oven to 350F and prepare a 9×13″ pan by lining the bottoms with parchment paper and lightly greasing and flouring the sides

Step Two: In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg

Step Three: Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely)

Step Four: Add eggs, one at a time, stirring well after each addition. Then stir in vanilla extract. Then Stir in carrots and nuts (if using) until ingredients are well-combined

Step Five: Evenly divide carrot cake batter into prepared baking pans and bake on 350F for approximately 45-50 minutes

Step Six: Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely

Cream Cheese Instructions:

Step One: Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free

Step Two: Add vanilla extract and sprinkle salt into the bowl and stir well to combine

Step Three: With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula)

Step Four: Once your cake has cooled completely, cover with frosting

Pork Potstickers

Created on 8/9/2024

Ingredients:

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions:

Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined

Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this

Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own

Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.

Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed

Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil

Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds

    Gluten-Free Zucchini Bread

    Created on 8/9/2024

    Ingredients:

    OTHER:

    • 1/4 cup brown sugar
    • 1/2 cup white sugar
    • 2 eggs
    • 1/3 cup vegetable oil or oil of choice
    • 1/4 cup almond milk room temperature
    • 1 teaspoon lemon juice
    • 2 teaspoons vanilla
    • 1 cup finely grated zucchini squeezed of excess water (from about 1 large zucchini)
    • 1/2 cup chopped walnuts or chocolate chips

    Instructions:

    Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil

    Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute

    Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine

    Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature