Carrot Cake

This was my very first time making Carrot Cake...and it turned out amazing!! I got compliments from everyone at Easter dinner.

Carrot cake was my Dad's favorite cake, I wish he would've been here to try it.

This is a classic version of carrot cake. I omitted the chopped walnuts, but I will leave them in the ingredient list for those of you who would enjoy them.

The cake came out super moist and flavorful.


             Cake:

• 2 cups flour
• 2 cups sugar
• 2 tsp baking soda
• 1 tsp salt
• 2 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1 1/2 cups vegetable oil
• 1 tsp. vanilla
• 4 eggs
• 3 cups finely shredded carrots
• 3/4 cup chopped walnuts

        Cream Cheese Frosting:

• 2 8oz cream cheese packages, softened
• 2 sticks butter, softened
• 1/2 tsp salt
• 1 1/2 tsp vanilla
• 5-6 cups powdered sugar
• 1 1/2 cups shredded coconut

MAKE THE CAKE:

Preheat oven to 350°

Line bottoms of 2  9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.

In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.

To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.

Add in flour mixture and beat to combine.

Stir in the carrots and nuts.

Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.

Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.

MAKE THE FROSTING:

Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.

Add vanilla and salt, beat to combine.

Slowly add in powdered sugar, beating well.

ASSEMBLE THE CAKE:

Spread out coconut in an even layer on a baking sheet.

Bake at 375° for several minutes, until very lightly golden and fragrant. Set aside to cool.

Spread frosting over the top of one layer of the cake, then top it with the second layer of cake.

Spread frosting over the top and sides of the cake.

Sprinkle toasted coconut around the rim of the top and around the sides of the cake.

Keep refrigerated until about 30 minutes before serving.

Crock Pot Maple Brown Sugar Glazed Ham

I've always loved ham. My poor parents made ham with mashed potatoes at least once a week when I was younger. Definitely a favorite of mine!

For Christmas and Easter I make ham in the crock pot. I do different recipes for each holiday, but I love using the crock pot because I don't have to think about it and can focus on the other sides and it doesn't take up space in the oven!!

I tried this new recipe for Easter this year and it was a big hit.

• 7-8 lb boneless ham
• 1 cup brown sugar
• 1/2 cup maple syrup
• 2 cups pineapple juice

Place the ham in the crock pot, flat side down.

Rub the brown sugar on all sides and top with the maple syrup and pineapple juice. Top with pineapple slices, if desired.

Cook on low for 4-5 hours.

Let rest 15 minutes before cutting and serving.

Bunny-Shaped Rolls

I'm not going to lie...these bunny rolls did not turn out looking as I wanted them to. The reason I'm still posting this blog entry is because the recipe and the rolls themselves were delicious!

Next time, I'll try a different way of shaping them so they hopefully look more like bunnies!

• 3 cups flour
• 2 Tbs sugar
• 1 active dry yeast package
• 1 tsp salt
• 1 cup sour cream
• 1/4 cup water
• 2 Tbs butter
• 1 egg

Preheat oven to 375°

Place the sour cream, butter, and water in a small pot and heat, but do not cook or boil.

Let cool while you prepare the next step.

In a mixture with a hook attachment, add the flour, sugar, yeast, and egg.

Add the cooled sour cream mixture and let the hook do the work.

After 5-10 minutes (depending on your speed setting) the dough should be in ball-form, but still a little sticky.

Add a little EVOO to a large bowl and let the dough rise for at least an hour.

After the dough has doubled in size, knead a few times and then break apart into 10 equal parts.

Roll into balls or into whatever shape you would like.

Bake for 10 minutes.

Carrot-Shaped Cheese Spread

This recipe was a big hit for our Easter appetizer!

Super simple, just a few ingredients, and very tasty.

• 1 8oz block of cream cheese, softened
• 1 cup (or more) shredded cheddar cheese for the outside and a sprinkle or two mixed in
• Slash of Worcestershire
• Parsley for the carrot top

Mix all the ingredients together and shape into a carrot.

Spread shredded cheese on a plate and roll on the carrot around until completely covered. Use your hands and press the cheese directly onto the cheese spread, if necessary.

Place the parsley on top of the carrot cheese spread and add your favorite cracker along side.

Bunny Pancakes

I'm super behind in my blog posts...between Easter and now the sickness that has hit my house, I haven't had much time.

We're also helping my Mom go through the house and downsize. We should have her downstairs apartment ready and be moved into the main house by the summer! It's A LOT of work and there's soooo much stuff. My anxiety is through the roof...

Anyways...for the holidays I always like to do a themed breakfast for the kids. I decided on Bunny Pancakes this year and they turned out pretty cute!

I used an awesome cinnamon vanilla buttermilk pancake batter recipe that I'll post below, but you are more than welcome to use your own recipe or a box mixture.


Cinnamon Vanilla Buttermilk Pancakes:

• 2 cups flour
• 3 Tbs sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups buttermilk
• 1 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1 egg
• 1/4 cup butter, melted

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Melt the butter and let cool a bit.

In another bowl, combine the buttermilk, vanilla, cinnamon, and egg.

Slowly add the wet ingredients to the dry and stir until combined.

Add in the melted butter and combine completely.

Heat your skillet to medium-low heat and use a 1/4 cup to scoop out the batter.

Flip the pancakes once bubbles start to form and then cook for a few more minutes on the other side.

For the Bunny Pancakes, I used a piping bag to make the smaller shapes for the ears and feet.

I used 2 banana slices and mini chocolate chips for the pads of the feet and shredded coconut for the fluffy tail!

Italian Stuffed Peppers

One of the meals I remember having all the time as a kid, besides pasta, was stuffed peppers! Now, when I was younger I was a pain in the butt and would only eat the inside of the pepper. But, I know now how delicious and important the pepper is as well as the meat.

This recipe is super easy and doesn't take much skill, BUT will taste like your a professional chef and have been slaving over the stove all day!!

• 3-4 bell peppers
• 1 lb ground beef
• onion powder
• garlic powder
• salt
• pepper
• Italian seasoning
• 1 cup marinara (plus a little more for topping)
• shredded cheese for topping

Preheat oven to 350°

Cut the tops off of the peppers and discard the innards.

Brown the ground beef in a large skillet.

Add a sprinkle of the onion powder, garlic powder, salt, pepper, and Italian seasoning.

Drain excess fat.

Add the marinara and stir to combine.

Place the peppers in a baking dish and spoon in the meat mixture.

Bake for 45 minutes.

Top the peppers with the shredded cheese and bake for another 5 minutes, or until cheese is melted.

21 Day Fix: 1 Green 1 Blue 1 Red

Chicken & Broccoli Alfredo

As you have probably learned by now, I am a huge Chinese food freak! Chicken and broccoli used to me my go-to meal (I have since fell in love with beef and broccoli).

When I found this 21 Day Fix approved chicken and broccoli with Alfredo sauce, I was ecstatic!

This recipe uses Greek yogurt and almond milk instead of heavy cream and butter. You will not miss the high-calorie taste! Plus, everything goes into 1 pan, which eases my hatred of doing dishes!

• 1 lb chicken breast, cut into strips
• 1 Tbs coconut oil
• 4 cups broccoli, chopped
• 1 small onion, diced
• 2-3 garlic cloves, grated
• 1/2 cup Greek yogurt
• 1 cup almond milk
• 3/4 cup Parmesan
• 3/4 cup mozzarella
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Heat coconut oil in a large skillet that can be fitted with a lid.

Add the onion and garlic and cook until translucent, about 5 minutes.

Add the chicken and sauté until almost cooked all the way through.

Add the broccoli and sauté another 5-10 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, milk, cheese, and spices.

Add to the skillet and let simmer until chicken is cooked through, broccoli is tender, and sauce has thickened, about 10 minutes.

I baked an organic spaghetti squash to go along with the chicken and broccoli.

Preheat the oven to 350°

Cut the squash in half, long ways, and scoop out the innards.

Drizzle the inside with EVOO, salt, and pepper.

Bake for about an hour.

Using a fork, scrape the inside out to make your spaghetti!

21 Day Fix: 1 Red, 1 Yellow, 1 Blue, 1/2 Green, 1 tsp