Pumpkin Old Fashioned Donuts
yields one dozen
3 cups (355g) cake/soft wheat flour + more for cutting and rolling
2 teaspoons baking powder
1 teaspoon salt 
3/4 teaspoon nutmeg
2 teaspoons McCormick Pumpkin Pie spice
1/2 cup (100g) sugar
2 tablespoons shortening/vegetable lard
2 large egg yolks
2/3 cup sour cream (165ml)
1/2 cup canned pumpkin puree (120ml)

canola oil, for frying

Pumpkin Glaze
4 1/2 cups (450g) powdered/icing sugar, sifted
2 teaspoons golden syrup (or light corn syrup)
1/2 teaspoon salt
1 teaspoon McCormick Pumpkin Pie spice
1/4 cup (60ml) canned pumpkin puree
1/2 teaspoon McCormick Vanilla extract
1/4 cup (60ml) hot water

To make the batter, sift together the flour, baking powder, salt, nutmeg and pie spice and set aside.  In a second small bowl, combine the pumpkin puree and sour cream and set aside.

In the bowl of your mixer with the paddle attachment, blend the shortening with the sugar until sandy. Add the egg yolks and continue to mix for one more minute on medium speed, scraping down the sides of the bowl as necessary. Add 1/3rd of the flour mixture to the sugar, beating on low speed. Add half of the pumpkin mixture beating until just combined, scraping down the bowl with each addition. Add another third of the flour, mix and then the remaining pumpkin. Finally, mix in the remaining flour. Take care not to over mix. Too much mixing means too much gluten and that means tough cake donuts.

Transfer the dough to a clean bowl and cover. Refrigerate for at least 45 minutes until chilled, or up to overnight.  While waiting, prep your glaze by combining all the ingredients until smooth in your mixer. If glaze seems overly thick, add up to an additional tablespoon of hot water until it reaches the right consistency. 

When the dough has chilled, dust an area of counter top with cake flour and prepare to roll out your dough. With flour dusted hands, transfer the dough to your counter top and roll to 1/2" thick. Cut out your donuts (I'm using a 3 1/2" Ateco donut cutter), dipping the cutter in flour after each cut. Combine the scraps and roll and cut again.

In a small pan, heat 2" of oil to 325°F, monitoring the temperature with a candy or deep frying thermometer both before and between batches.

When hot, dust any excess flour from your donuts and carefully add them to the oil. Frying one or two donuts at a time. Once the donuts float to the surface, allow them to cook for 15 seconds before flipping them. Cook for 75 to 90 seconds until golden brown and cracked and then flip again, frying the first side for an additional 60 to 75 seconds.

(Trick: If your donuts are cracking in random ways that you find unbecoming, you can score the donut  with a sharp knife before frying, much like you would score a loaf of bread. This will guide the cracking.)

Drain the donuts on a layer of paper towels and while hot, completely dip each into the pumpkin glaze. (If glaze has thickened, warm for a few seconds in the microwave). Allow the donut to dry on a cooling rack until the glaze is set.

ps..sometimes i like to add hazelnut syrup or mint!

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 1+1/2 cups sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • 1/4 cup cornstarch
  • Nonstick spray


3 pkgs gelatin + 1/2 C. water in kitchenaid mixer..
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.{with the whisk} Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
or...lighty oil a pastry bag and using a STAR tip..swirl out S's onto a silpat.
dust your fingertips with powdered sugar..it gets stiiiiicky!
Store in an airtight container for up to 3 weeks.{stale ones are best on hot chocolate!}

::MAPLE ESPRESSO ready to eat in one hour CINNAMON ROLLS::

dont kid yourself.thats really why your making these.
1 brick cream cheese {omit if you want.we like it.}
1 stick melty butter
about 5-7 cups powdered sugar
1tsp.espresso powder
2tsp.maple extract
generous pinch of salt
drizzle or two of milk/half&half.
whatever you've got. just to make it a little smoother..

makes 2 jelly roll pans full.
3+1/2C. hot water
1c.olive oil
5T yeast
combine these4things rest for 15MIN.
Then combine 5C. flour to this mixture
then beat in an additional 5+1/2C.flour+1T. salt+3eggs.
pour onto floured{and clean}counter+knead smooth.
divide into 2 and let rest 10-15MIN.
roll out 12x30 about the jellyroll pan..
melt 1/4C. butter for each roll..brush with butter and 1/2C.sugar+generous amounts of cinnamon. dont be shy.
roll up and slice about 20 rolls from each log.

i like to freeze the other roll at this step. just slice and then flash freeze
on a flexible cutting board in the freezer..then throw in a
giant ziplock for spurofthemoment fabulous hosting.

anyone want a homemade cinnamon roll?that'll be 10 min.
ok..a couple more for defrosting..set on silpat+cookie sheet for 20MIN.
preheat::400 for normal ovens..350 for convection.
middle of oven..bake 11MIN. or until you can poke the center and it bounces back.
frost RIGHT AWAY.so frosting becomes one with the cinnamon roll. mmmmm
call me at this step. ill need to inspect and tastetest.


4T butter, at room temperature
1 1/2C. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp salt
2 extra large apples, peeled, cored, and cut into 1/4" thick slices
2 T, plus 1/2 tsp. cinnamon
1 tablespoon fresh lemon juice
3/4 C.cream cheese, at room temperature
1 3/4 C. sugar, divided
2 tps. vanilla
2 large eggs
oven@ 350 degrees. Butter the bottom and sides of a 10" spring-form pan.

In a bowl, sift together the flour, baking powder, and salt. In another bowl, combine the apples, 2 T of the cinnamon, and the lemon juice and toss to coat the apples evenly.

on medium speed, beat together the 4 T.butter and cream cheese until creamy.
Add 1 1/2 cups of the sugar and the vanilla extract and continue beating for 1 minute.
Add the eggs one at a time, beating well after each addition.
Add the flour mixture in 3 batches, mixing well after each addition until fully incorporated.
Fold in the apple mixture, mixing gently to combine.
Sprinkle {1/4 C. sugar and 1/2 tsp. cinnamon}evenly over the batter.

Bake the cake until a toothpick inserted near the center comes out clean, the top is lightly browned and the edges are beginning to pull away from the sides of the pan, 50 to 55 minutes. Remove the oven and let the cake rest in the pan on a wire rack for about 15 minutes.
Remove the pan sides and slide the cake onto a serving plate. Serve warm.


all you need to do for this delicious dish is cut
up your choice of fruits .. cut them quite small+
squeeze fresh limes over the top and sprinkle with sugar.
use 1 lime + 1 1/2 T. sugar for every 6ish cups of fruit.
The cake is baked at a low temp of 275 degrees. The oven times here are
going to vary so it is important to keep an eye on this cake and check it.

1 ½ cups ripe bananas (mashed)
2 tablespoons lemon juice
3 cups flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter (softened)
2 1/8 cups sugar
3 eggs
2 teaspoons vanilla extract
1 ½ cups buttermilk

Cream cheese frosting-
½ cup butter (softened)
1 (8 ounce) package cream cheese (softened)
1 teaspoon vanilla extract
3 ½ cups ..or more..powdered sugar

Cooking Instructions:

Step 1: Pre-heat the oven to 275 degrees. Grease 2, 8” round baking pans.+line with parchment..

Step 2: In a small bowl mix mashed bananas and lemon juice. Set aside. In a
medium bowl mix flour, baking soda and salt. Set aside. In a large bowl cream ¾
cups butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs one at a
time. Stir in vanilla extract. Beat in the flour mixture alternately with the
buttermilk. Stir in banana mixture.

Step 3: Evenly pour batter into 2, 8” round baking pans. Bake for 45min..
or until a toothpick comes out clean.When the cake is
done take the baking pans and place them directly into the freezer for 45
minutes to cool.

(Makes 14 Servings)

1 gallon apple juice{for apple cider.it will say.}
1/3C. cinnamon flavoring{sold @ starbucks..world market..}
freshly whipped cream{say no to store bought whipped cream!}carmel sauce.drizzle over the top in hash marks.
sometimes i'll add a sprinkle or two of brown sugar..only if i'm heating in a pot.


• 1 loaf challah{halla-say it like your german}
• 4eggs
• 2C.heavy cream
• 1T.Brandy
• 1T.brown sugar
• 1tsp.vanilla

strawberry compote:
let strawberries macerate for about 30 min.
1orange.zest and juice

Top with mascarpone cheese{I add a splash or two of my
favorite creamer..or vanilla}
Sifted powdered sugar.and more orange zest

• 2C. flour
• 1tsp. soda
• 1tsp.powder
• 1tsp.salt
ADD in..
• ½ C. oil
• ½ C. buttermilk
• 1¼ C. bananas
BEAT till foamy..
• 2 eggs
ADD then FOLD in..
• 1 ½ C. sugar
BAKE @ 350 for 30 minutes.
{ I doubled this recipe to fill a bundt pan.}

Brown sugar glaze::
• 5T. brown sugar
• 2T. butter
• 1C. powdered sugar
• 2T. milk
MELT then BOIL all ingredients..1 minute.
when cool..BEAT until creamy. Then ADD in
• 1tsp. vanilla

{i also added toasted coconut to the top and drizzled the cake 3 times.
be sure to let the cake cool..before frosting..or it will just melt down the sides.}

• 3-8oz. pkgs cream cheese{@room temp..}
• 1C. sugar
• 2 eggs
• 4T. fresh lemon juice

MIX all ingredients until smooth..POUR over crust and BAKE @ 350 for 30 min..the center will look soft. Let rest on cooling rack..then POUR the topping over the cheesecake..and REFRIDGERATE for 24 hours.

• 2C. sour cream..full fat..
• {be sure to use firm not runny sour cream}
• 1C. sugar
• 2tsp. vanilla

• 2½C. graham cracker crumbs
• 1 stick butter
• ½C. sugar

ginger-lemon-bundt cake

Fresh citrus and crystallized ginger sparkle up this buttery, dense cake.
• 1C.{2 sticks} unsalted butter, room temperature, plus more for pan
• 3C. flour.. plus more for pan
• 2 T.finely grated lemon zest + 1/3 C. fresh lemon juice {from 2 lemons}
• 1/3C. minced crystallized ginger
• 1 tsp. baking soda
• 1 tsp. salt
• 2½ C. sugar
• 6 large eggs
• 1C. sour cream

Preheat oven to 350 degrees. BUTTER and flour a standard 12-cup bundt pan. In a medium bowl..WHISK together flour.lemon zest.ginger.baking soda.and salt..set aside.
Using an electric mixer, BEAT butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. ADD eggs one at a time, beating well after each addition..MIX in lemon juice.
With mixer on low, alternately ADD flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.. MIX just until incorporated {do not overmix}. Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
BAKE until a toothpick inserted in center of cake comes out clean, 50 minutes {if cake browns too quickly..tent loosely with aluminum foil}. Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.
thanks martha!
..apple puffy pancakes..• 6 eggs
• 1½C. milk
• 2C. flour
• 3T. sugar
• 1tsp. vanilla
• ½tsp. salt
• ¼tsp. cinnamon
• 1 stick butter
• 2 apples peeled and sliced..{thinly}
• ½C. brown sugar..or more!

Bake @ 425…in a 9x13 pan..
MELT butter till melted..{not brown}..ADD apples.. COOK about 20 minutes..MIX all remaining ingredients except brown sugar.POUR batter over the top of the apples..TOP with brown sugar..COOK for another 15 minutes.
Serve immediately.
{I sometimes half this recipe for just us.. and cook it in a 9x9 pan..not recommended for a full batch.. they need more room to get nice and puffy...}

fold in 1-2 cups of freshly whipped
whipping cream with cooled curd.

{if in a super chaotic..no time to even shower moment..
traders carries a curd that's dang good. about $2.79.. send
your hubby out to fetch it for you...ok. and have him get 2 while he's out}
i like to have these on hand in case of a
last minute invite to a bbq or beach picnic.

..lemony lemon curd..

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks.lemon zest.lemon juice.sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of the wooden spoon.5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
Makes 1 1/2 cups

Byron's Berry Blintzes
Basic Crepe Batter
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
1 tablespoon vanilla
3 tablespoons unsalted butter, melted, plus more for cooking the crepes

Chesse Filling, (recipe follows)

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Flip the crepe and cook the other side for an additional 30-45 seconds. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Dust some plates with powdered sugar. Fan out some cut strawberries and place two blintzes on top. Top with a little chantilly cream (freshly whipped cream) and a few dots of strawberry puree.
Cheese Filling
1/2 cup ricotta cheese
6 oz cream cheese
3 tablespoons confectioners sugar
zest of one lemon
1 egg

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Spice Cookies


1 brick cream cheese
1-3C. powdered sugar
Dash of vanilla..and the
real secret ingredient is..
Starbucks hazelnut syrup
{..can’t get enough..}
{can also use flavored
Coffee creamers.yum!}

2C. sugar
1C. shortening
I stick butter
2 eggs
2C. mashed bananas
3C. flour
3+1/2c. oats
1tsp. soda
2tsp. salt
1/2tsp. Nutmeg
1C. golden raisins
1+1/2 tsp. cinnamon

400 for 10 minutes
{looks .under cooked…take
out of oven and let finish
cooking on pan till cool.}

super sweet cantaloupe sorbet

3/4C. sugar
3/4C. water
6C. cantaloupe cubes{about 3}
2/3C. POG {passion.orange.guava juice..}
may subsitute with {fresh}tangerine or orange juice
1T. corn syrup

simple syrup..
Place sugar + water in saucepan. Bring to a boil . reduce heat to medium and cook until the sugar is completely dissolved to make a simple syrup -- you will have 11/4 cups simple syrup. Transfer to a bowl and cool completely.{i'll set bowl in an ice bath to speed up the process..}

throw the cantaloupe in your blender till its completely puréed ..you will have about 6 cups cantaloupe purée. Stir in the juice., corn syrup and cooled simple syrup. Cover and chill for 2 hours or less.. if using an ice bath.

Turn the machine on.. pour the mixture into freezer bowl, and let mix until thickened. about 20 to 25 minutes. The sorbet will have a soft+slushy texture.. similar to a freshly scooped Italian ice. If you want a firmer consistency.. transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

we like to serve this on a frozen cantaloupe wedge..along side fresh watermelon and honey dew..topped with mint..{we like spearmint.}

best meringue frosting..

  • 1C. sugar
  • 1/3C. water
dissolve over medium heat w/o boiling..
then boil 5 minutes.or till it reaches 240.let bubbles subside...
  • 2 egg whites
beat till small peaks form..SLOWLY add syrup to egg while sill beating..
continue for 10 minutes.don't add any flavor or extract to meringue. it will flop if any moisture is added. make sure mixing bowl is free from water drops.
that's it! one batch makes enough for 4 sets of cakes. about 50.

Chessa said...
Brit- This is the best flourless chocolate cake recipe we've found...Byron makes it great!

Chocolate Nemesis
1/2 C water
1 C sugar
1 lb. bittersweet chocolate (good quality!)chopped
2 sticks unsalted butter..cut up
7 large eggs..@ room temp.
Softly whipped cream or creme fraiche
Fresh berries for garnish
1. Preheat oven to 325˚. Grease bottom and side of 9-inch springform pan. Line bottom of pan with parchment paper. Dust side of pan with flour. Set pan on wide sheet of heavy-duty foil and tightly wrap foil up outside of man to prevent water from leaking in during baking.
2. In 4-quart saucepan, heat water and 1/2 C sugar until sugar completely dissolves, stirring occasionally. Add chocolate and butter to mixture in saucepan; stir constantly until melted. Remove pan from heat; cool chocolate mixture slightly, about 30 minutes.
3. Meanwhile, in large bowl, with mixer at high speed, beat eggs with remaining 1/2 C sugar 6 to 8 minutes or until mixture thickens and triples in volume. With wire whisk, fold warm chocolate mixture into egg mixture until completely blended.
4. Pour batter into prepared spring form pan; place in large (17" x 11 1/2 ") roasting pan and set on oven rack. Pour enough boiling water into roasting pan to come halfway up side of spring form pan.
5. Bake 30 to 35 minutes or until edge begins to set and a thin crust forms on top. Carefully remove spring form pan from water bath and place on wire rack. Cool cake to room temperature. Cover and refrigerate overnight.
6. About 30 minutes before serving, run sharp knife around edge of pan to loosen cake, remove foil and side of pan. Invert cake onto waxed paper; peel off parchment. Turn cake right side up onto platter. Serve with whipped cream and berries.
Enjoy! Byron and Chessa<--they don't mess around.follow each step! ..ruby red grapefruit sorbet..

4 C. grapefruit puree
{making @least 3 C. juice}
2C. water
2C. sugar
2T. corn syrup

BLEND peeled and halved grapefruits in VITA-MIX..STRAIN through flour sack or super thin kitchen towel.ADD simple syrup{boil down water and sugar..till amount reduces slightly.place syrup in metal bowl..and sit in an ice bath until cool.} ADD to grapefruit juice and add in corn syrup.THROW in ice cream machine and go watch some Martha.done in 25 minutes! Freeze longer if desired consistency is thicker. Just remember to transport the sorbet into a new container. nobody wants grapefruit ice.
Makes 2 quarts..
**may add some puree if you don’t have enough juice.

..peanut butter coffee cupcakes..
• 12 T. butter{ 1½ sticks}room temp.
• 2/3C. sugar
• 2/3C. light brown sugar.packed
• 2 eggs..@ room temp.
• 2 tsp. vanilla
• 1 C. buttermilk{don’t forget to shake}@ room temp.
• ½ C. sour cream@ room temp.
• 2T. freshly brewed coffee
• 1¾C. flour
• 1C. good cocoa powder
• 1½ tsp. baking soda

CREAM butter.2 sugars on high until light and fluffy.approximately 5 minutes.LOWER speed to medium.ADD eggs 1 at a time.then vanilla.separate bowl..WHISK buttermilk.sour cream.coffee.In another bowl..SIFT flour.cocoa.baking soda...low speed ADD buttermilk mixture.flour mixture.. alternately in thirds to the mixer bowl, beginning with buttermilk mixture..ending with flour mixture. MIX only until blended.

{1 rounded standard ice cream scoop per cup is the right amount} Bake @ 350° in the middle of the oven for 20 min.cool for 10 min.remove and allow to cool completely before frosting.
FROST each cupcake and sprinkle w/ chopped peanuts..

..nutter butter frosting..
1C.powdered sugar
1C. creamy peanut butter
5T. butter{preferably unsalted}@ room temp.
¾ tsp. vanilla
pinch salt
1/3C. heavy cream

MIX..on low..sugar.peanut butter.butter.vanilla.salt{with a paddle attachment} until creamy..scraping down the bowl with a rubber spatula as you work..ADD cream..turn to high speed until the mixture is light and smooth.
No need to refrigerate before frosting. best @ room temp.

Serves 24.or makes..24.

..strawberry cheesecake cupcakes..
• 4T. butter-room temp.
• 5T. sugar
• 2 eggs
• ½ C. self-rising flour
• ½ tsp. vanilla-real stuff of course
• 2T. milk

BEAT butter.sugar..till pale and fluffy.BEAT in one egg at a time.SIFT flour into mixture and FOLD in.STIR in vanilla and milk.i like to SCOOP out my batter with an ice cream scoop..for even distribution.BAKE for 10 min.@ 350. remove from pan..and let cool on rack.

..for decoration..
• 3oz. white chocolate
• 3oz. cream cheese
• 6T. crème fraiche/sour cream. Don’t worry..i won’t tell.
• 1½ tsp. vanilla
• 6T. powdered sugar..sifted{before measuring}
• fresh berries
check that none of the cakes have risen past the rims of the paper liners..if any have..cut off tops using a serrated knife to create a flat surface.MELT chocolate in double broiler..or in microwave-about 30 seconds.set aside to cool.BEAT cream cheese.crème fraiche.vanilla.sugar..in a separate bowl..then ADD in the chocolate.
SMOOTH frosting over cooled cakes..chill @least 1½ hours until set..top with fresh berries.

..carrot cake with toasted coconut..


3/4 cup all-purpose flour (about 3 1/3 ounces)
1/4 cup quick-cooking oats
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 (2 1/2-ounce) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 cups finely grated carrot (about 4 ounces)
1/2 cup golden raisins

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon butter, softened
1 1/4 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine sugar.oil.baby food{or puree}. and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8''pan or bundt..coated with cooking spray.

Bake at 325° for 35-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.. {i like to serve mine @ room temp or fresh out of the oven. if you have a warming shelf..place it there till everyone's ready for dessert!}

serves: 12

..nutella and banana panino..
really.for those silly people that want this..
bananas cut lengthwise..then slivered again
1 heaping spoonful of nutella/other chocolate spread on both faces of bread.
top the tops of bread with butter.{actual tops. not the soft part.}we had some ??'s
cook till melty.enjoy!!

..chocolate hazelnut mousse cakes..
.mousse topping.

1 pkg cream cheese @ room temp.
1+1/2 C. sugar..i do much less.
2 tsp. pure vanilla
3/4 C. unsweetened cocoa powder
2+1/4C. heavy whipping cream
hazelnut syrup to taste..about..1T or 2.

whip the cream on high speed until firm..not butter. then set aside.on medium speed.. beat together...cream cheese.sugar.vanilla..increase speed to high..continue mixing until light and fluffy..2 minutes.reduce speed and add cocoa a little at a time.continue mixing 2 minutes.

spoon half of the whipped cream onto the chocolate mixture..using a rubber spatula..gently fold it in..being careful not toovermix and deflate the mixture.when no white streaks remain..fold in the rest..cover w/ plastic wrap in the fridge about 2 hours.
..then transfer to a pastry bag and use a star-tip nozzle..

serves 12 or 36 cupcakes.

..crumbly peach cups..
4 peaches(squishy please)
1 basket blackberries(or any extra berry on hand)
juice from one lemon distributed over 8 ramekins
1C. flour
2/3C. sugar blend..raw.brown.white
4 oz butter..cold
pinch of..nutmeg.cinnamon.allspice.salt(anything you've got)
Work butter into the dry ingredients with your hands until it is crumbly. i store the extra topping in freezer..and save for crisps, muffins or galettes.oven temp.and time..350..and place ramekins on a cookie sheet for 20 to 30 or until fruit is bubbling and the topping is gooey. yum!

serves 8 or 4 hungry hippos

..citrus smoothie..
• 1 lemon
• 1 orange
• 1 C. pineapple w/ juice
• ½ C. orange juice
• 1 C. ice
blend all ingredients..

serves 4

..fresh blueberry syrup..
• 1 C. fresh blueberries
• ¼ C. sugar/honey
• Squeeze of half a lemon

blend all ingredients..
• if you have a Vitamix..flip switch to high for 2 minutes or until steamy
• if not..I’m sorry . place in saucepan and heat up.(no microwaves please)

serves 4.

..valentines lava cakes..
• 10 oz. semi or bittersweet chocolate, chopped
• 4 T. butter
• 5 eggs
• 1/2 C. sugar
• 3/4 C. flour
• 1 1/2 tsp. baking powder
• 1/8 tsp. salt
Caramel sauce(Starbucks)
Coffee ice cream (Häagen-Dazs®)

heat oven @ 325º.
butter & sugar insides of a cup-cake pan.
melt chocolate and butter in a double broiler..or just use a bowl over a saucepan of simmering water. then set aside.
in a separate bowl..beat eggs and sugar @ med-high speed until light and fluffy.
add flour. baking powder. salt. and melted chocolate.mix with a spoon until blended.
divide the batter evenly into spots..
(i like to use an ice cream scoop for even distribution.
fill remaining spots with water..to make sure the cakes don't dry out.)
bake until the cakes have just cooked through, about 15 minutes. The cakes will still look a bit jiggly on top. take out and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.

serves 6

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