Carrot Cake Cheesecake

The (Cream) Cheese Stands Alone

If it’s Easter Sunday, you can pretty much count on there being a carrot cake on our table…which is a good thing. I am pretty sure it’s not the cake I love so much (though that it pretty tasty) but rather, the cream cheese frosting. If I am being honest with myself, the carrot cake is just the socially accepted vessel for the creamy goodness that is cream cheese frosting. Eating the entire bowl with a spoon is, apparently frowned upon. If I could, I would put cream cheese frosting on everything.

Over the years our carrot cakes have come in many forms: cupcakes, sheet cakes even trifles, but I saw a recipe this year that has me intrigued…This Carrot Cake Cheesecake gives cream cheese frosting a twist. Though I may be giving up my precious frosting, I am still getting that sweet cheese flavor, and it is in a layer that is as thick as I wish I could spread the frosting on without people thinking I’m nuts. (Which I am by the way.)

If you’re looking for tradition with a twist this Easter, give this Carrot Cake Cheesecake a try!

Carrot Cake Cheesecake
Adapted from the Food Network

You need to get a jump on this recipe, as the carrot cake should be made a day in advance, and the cheesecake needs time in the fridge to set.

The reviews mentioned that this cake was too dry. We increased the oil by 2 tablespoons from the original recipe. Also mind your oven temperature, you might want to decrease it to bake more slowly. Or you can use your own recipe as long as it’s not too moist, since the cheese cake has to be supported.

There are video instructions at this link. Read more…

Classic Apple Pie

Baseball v.s. El Nino

This past weekend was Opening Day for Little League. We’ve been waiting for this for months, and it’s not just about the baseball. Opening Day means a parade with the mayor, fire engines, and 1800 kids dressed in their uniforms marching down a spectator-lined street. It’s oh-so Mayberry, and it’s the very definition of Americana. You just don’t see this everyday—at least not anymore. I love it.

The parade kicks off an entire day on the diamond. Nine hours of baseball, hot dogs, seeds, and forced relaxation; not to mention hanging with friends. It is my highlight of Spring. (Or at least a reminder that Spring is almost here.) That is the way it was supposed to be, anyway.

This year, for the first time I can remember, we had rain. A lot of it. We were able to sneak the parade in before the rain got really bad. The best part? Everyone still came. Armed with umbrellas and rain boots they still came, which is good. I know I am not alone in my psychosis.

As you can imagine, all of the games were cancelled, and it looks like they will be cancelled until April. (Okay. That may be an exaggeration, sort of…) It’s killing us (well, maybe just me), and while I realize that reaction is beyond irrational, it’s where I am.

I know what you all are saying, get a grip. And I am trying…it’s a process. As part of that process I am now going to get a grip of this Classic Apple Pie ‘cause that’s as close as I am getting to baseball tradition at this point.

Classic Apple Pie
Adapted from King Arthur Flour

This recipe gives some great tips for working the dough, and recommends lightly greasing the pie plate for easy serving—brilliant! I find that King Arthur Flour makes fantastic crusts—it is a staff favorite. Read more…

Hula Pie

Who’s Jared?

While watching TV last night with my husband, one of the ubiquitous Valentine’s Day jewelry commercials came on. This prompted our annual Valentine’s Day discussion. It went something like this:

Husband: Did you do anything for me Valentine’s Day?
Me: No. After knowing you almost 19 years, I’ve pretty much got you figured out.
Husband: Good…Do you still need validation of our relationship the day of?
Me: Again, after 19 years I have learned not to hold my breath…
Husband: Good, then that Tennis Bracelet will be a big surprise.
Me: (rolls eyes) Right…

Suffice it to say, Valentine’s Day probably won’t be all that exciting, at least for my husband and I. The kids, however, will want to do something.

Ice cream sundaes or giant cookies have been our go-to celebration, but I think this year I’ll put a spin on the ice cream thing…and do an ice cream pie. The main reason? The weather has been so fantastic lately that it reminds me of our family vacation to Maui, and the Hula Pie we had at Duke’s. We were just reminiscing about it the over the weekend.

I have made Hula Pie, but not for a while, so Valentine’s Day is a great excuse. It’s also a perfect reward for a day spent getting my vegetable garden ready for planting because that, my friends, is how my valentine shows me he loves me!

Hula Pie
Ingredients
1 9-inch chocolate cookie pie crust*
1 gallon vanilla ice cream (We love Loards or Alden’s Organic Vanilla.)
4 ounces chocolate fudge topping
6 ounces chopped macadamia nuts plus some for topping
Whipped cream

Directions
Bring fudge topping to room temperature.

Soften the ice cream slightly, and mix it with the chopped macadamia nuts. Scoop the ice cream into pie shell, smoothing it into a rough dome, or bombe. It needs to be 6 to 8 inches high in the center.

Heat a bit of milk, and use it to dilute the chocolate topping. Then use a warmed knife to spread chocolate topping over mounded ice cream.

Put the pie in the freezer until you are ready to serve.

Cover the top of your pie with a layer of whipped cream and chopped macadamia nuts before serving.

*We carry Nabisco’s Oreo Pie Crust, and also the Oreo wafers, if you’d prefer to make your own pie crust. To make your own, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

Variations
This is also amazing with Talenti Salted Caramel Gelato instead of the vanilla—and also Häagen Dazs Coffee Ice Cream!

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce

Super Mardi Gras

The Super Bowl is this weekend, and if you read last week’s post you already know that I am indifferent. But there is something else coming up that I find I am excited about…Mardi Gras is Tuesday.

Laissez Les Bon Temps Rouler, Y’all!

I have never experienced a New Orleans Mardi Gras in person, and I am of split mind as to whether I would want to. It’s possible that I am just too old, and missed the opportunity when I was in my twenties. I would definitely do it for the food and cocktails, and I have no problem with people wanting to throw jewelry at me, but I do draw the line at flashing people to make it happen. Plus, that barely-controlled chaos vibe doesn’t appeal to me. (Unless it’s a stampede for beignets…that I can get behind.)

Making “theme dinners” mid-week can be challenging, so I’m combining Super Bowl with Mardi Gras to cover all bases. The hardest part is picking what to make. I love Cajun and Creole food. (Jambalaya, Gumbo, Crawfish, Muffaletta…yum!) But, I have to make something everyone will eat. If there is okra in it, my husband will have lawyers on the phone. Too spicy, and the kids won’t touch it—unless it has sausage, maybe. So I’m still brainstorming that one…

Anything sweet is eaten without complaint, so I will be making this dessert, a favorite of my sister’s. It calls for day-old French bread. I have made it with croissants as well—just that much more decadent. You could even do it with banana bread if you really like bananas (but expect it to be pretty rich). Feel free to nix the banana liqueur; you’ve gotta have the rum, though. You could even serve it buffet style for your Super Bowl crowd.

Bananas Foster Bread Pudding with Vanilla Ice Cream and Caramel Sauce
Adapted from Emeril Lagasse and the Food Network
Yields 10 to 12 servings Read more…