Sunday, December 18, 2011

Carrot Cake

Not only is this the best carrot cake recipe out there, it is also healthy with 4 full cups of grated carrots!! This is a nut free recipe. This cake is extremely moist and will stay great for even a few days. And the frosting is definitely my favorite part. So go ahead try it out, you wont be disappointed!


2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
4 cups loosely grated carrots


4 tablespoons margarine, melted
8 ounces cream cheese
2 teaspoons milk
3 1/2 cups powder sugar
1/2 teaspoons vanilla


-preheat oven to 350ºF
-mix flour, sugar, baking soda, salt and cinnamon
-add rest of ingredients, and mix
-grease and flour a bundt pan, pour in the batter
-bake for 40 minutes
-combine glaze ingredients and pour over cake

preparation: 20 minutes
bake time: 40 minutes
yields: 12 servings

notes: this is truly the best carrot cake I have ever tasted, I'm so glad my friend was willing to give me this recipe. Alternatives for the glaze: you may use oil instead of margarine. For a non-dairy glaze you may replace the milk for creamer, and use tofu cream cheese. Add more or less sugar to create a thicker or thinner glaze.

credits: Miriam H.

Sunday, December 11, 2011

Chocolate Pudding

This easy microwavable chocolate pudding recipe is so easy and delicious. After trying it I never had store bought pudding again!


1/2 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
2 cups milk
1 tablespoon vanilla extract


-mix sugar, cocoa and cornstarch
-slowly add the milk and whisk until smooth
-place in the microwave and cook on high for 2 1/2 minutes
-remove and stir, replace in microwave for 1 minute, remove and stir
-repeat this process several times until thick
-stir in vanilla
-place in the refrigerator until ready to serve

preparation: 10 minutes
yields: 4-6 servings

notes: decorate with black and white chocolate shavings



6 cups confectionary sugar
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
food coloring


-stir all ingredients in a double boiler until melted
-pour fondant over cake, starting from center and moving out in a circular motion. touch up sides with a spatula.               

preparation: 5 minutes
cook: 10 minutes

notes: this recipe is for white fondant, add food coloring for desired color.

Saturday, December 10, 2011

Easy Donuts


2 eggs
1 cup yogurt
1 1/2 teaspoon baking powder
3 tablespoons sugar
1 tablespoon vanilla sugar
2 cups flour


-mix all ingredients together until smooth and sticky
-deep fry: drop batter by teaspoonfuls into hot oil
-fry over medium heat on both sides, until golden brown
-remove from oil, and drain on paper towels
-dust with confectioners' sugar and serve

preparation: 30 minutes
yeilds: 15-20 donuts

Simple Strawberry Ice Cream


3 egg whites
1/2 cup sugar
1 package frozen strawberries, blended
1 teaspoon lemon juice


-beat egg whites on high speed until stiff, gradually add the sugar and rest of ingredients
-mix gently until smooth
-freeze mixture for minimum of 1 hour

preparation: 20 minutes
yields: 8-10 servings

Thursday, December 8, 2011

Peanut Butter Cookies


1 cup peanut butter
1/2 cup light brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons ground flax seed


-preheat oven to 350ºF
-mix all ingredients together with a spoon until well blended
-roll into balls and place them on 2'' apart from each other on a lightly greased baking sheet
-bake for 12 minutes or until lightly browned
-let cool on pan for a few minutes before removing

preparation: 15 minutes
baking: 12 minutes
yields: 25-30 cookies

notes: since this recipe does not contain any kind of flour, it is an ideal snack for those with wheat allergies.

Cream Doughnut Chocolate Glaze and Filling

Add this filling and glaze to your favorite doughnut recipe.

cream filling:


1/4 cup sugar
3 tablespoons flour
3 egg yolks
1 cup plus 2 tablespoons milk
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
pinch of salt


-whisk together the sugar, flour and egg yolks
-in a saucepan, bring the milk to a boil
-over low heat, whisk in the egg yolk mixture, mixing all the while until the mixture thickens and begins to boil
-remove from heat, and stir in the butter and vanilla
-cool and refrigerate until needed

chocolate glaze:


2 oz chocolate
1 tablespoon unsalted butter
1 1/2 cups confectioner's sugar
1/2 teaspoon pure vanilla extract
1/4 cup boiling water


-in a double boiler, melt chocolate with butter
-add sugar and vanilla and stir
-slowly add water to create a thin glaze
-let mixture cool slightly, then drizzle over doughnuts

notes: if your chocolate glaze becomes too thick, add warm water to thin it out.

Cappuccino Cupcakes


4 eggs
2 teaspoons vanilla sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk
pinch of salt

cream topping:
6 oz whipped cream cheese
1 cup butter
2 tablespoons instant coffee
2/3 cup milk
7 cups confectioners sugar


-preheat oven to 350ºF
-stir coffee into milk until it dissolves
-beat cream cheese and butter on medium-high speed until smooth, add sugar and milk mixture alternately until well blended and shiny
-remove 2 cups of this mixture and set aside for topping
-combine flour, baking powder and salt
-add eggs and vanilla sugar to the cream, and alternate the milk and flour mixture, beat until you have a smooth batter
-pour batter 3/4 full into muffin holders
-bake for 25-30 minutes
-cool, dip cupcakes into the cream and swirl
-decorate with chocolate curls, melted chocolate or coffee candy's

preparation: 45 minutes
baking: 30 minutes
yields: 2 dozen
notes: you may also bake this recipe as a cake-just pour the batter into a 10'' round pan and bake for 45-50 minutes.


Wednesday, December 7, 2011

Blueberry Pie


Pastry for 10-inch pie dish 
1/3 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
5 cups fresh blueberries
1 tablespoon lemon juice
1 1/2 tablespoons butter


-heat oven to 425ºF
-prepare pastry in pie dish, reserving half for the top
-mix sugar, flour and cinnamon, stir in blueberries and lemon juice
-pour into prepared pastry dish, sprinkle with butter, cover with top crust. 
-seal crust and decorate the edges, make a few decorative cuts into the crust to allow steam to escape
-bake for 35-40 minutes, or until crust is brown and juice starts bubbling through the crust

yields: 6 servings
preparation: 25 minutes
baking: 35 minutes

notes: you can buy already prepared pastry pans to make this recipe a little easier

Monday, December 5, 2011



3/4 cup cocoa
1/2 teaspoon baking soda
1/2 cup oil
1/2 cup boiling water
1 1/2 cups flour
2 cups sugar
2 eggs
1/3 cup oil
1/2 teaspoon salt
1 1/2 teaspoon vanilla


-preheat oven to 350ºF (180ºC)
-mix cocoa and baking soda
-mix 1/2 cup oil and water, add to mixture and mix
-add the rest of the ingredients and mix well

-pour into a 9x13 pan
-bake for 35 minutes, or until toothpick inserted in center comes out clean

preparation: 20 minutes
baking: 35 minutes
yields: 12 servings

notes: do not overbake, or it will not come out moist. After 35 minutes, a toothpick inserted in the center should not be liquidy/battery. it is ok if it comes out crumy.

Marble Cake


2 cups flour
2 cups sugar
1 cup oil
2 teaspoons vanilla sugar
2 teaspoons baking powder
6 eggs
1 tablespoon cocoa

-preheat oven to 325ºF
-mix all ingredients together except cocoa
-pour 2/3 of batter into bundt pan
-mix cocoa with rest of batter, and pour into pan
-swirl with a spatula for a marble effect
-bake for 45 minutes

preparation: 20 minutes
baking: 45 minutes
yields: 10 servings

notes: don't have a mixer handy? no worries, this recipe can be done using a fork as well.

Choco Chip Cookies


3/4 cup sugar
1 cup brown sugar
1 cup oil
2 eggs
2 1/2 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon vanilla
chocolate chips


-preheat oven to 350ºF (180ºC)
-mix all ingredients together besides chocolate chips
-stir in chocolate chips
-drop by tablespoonfuls on ungreased baking paper
-bake for 9-11 minutes or until edges start getting brown

preparation: 20 minutes
baking: 11 minutes
yields: 30-35 cookies

notes: to get really soft cookies remove from oven at 9 minutes, don't worry that they might fall apart,  they will harden once they cool off

Lemon Freeze


3 packages graham crackers
3 sticks margarine, softened
2 10 oz. whipped topping
2 cups sugar
8 eggs
2/3 cup lemon juice


-crumble crackers, and mix with margarine
-press into the bottom of 2 round 8" pans
-bake at 350ºF(180ºC) for 5-10 minutes
-whip sugar and whip cream until stiff
-slowly add eggs and juice
-pour onto crusts and freeze

preparation: 30 minutes
baking: 5 minutes
yields: 15 servings

Sunday, December 4, 2011

Oatmeal Cookies


1(2 sticks) cup margarine/butter softened
1 cup brown sugar
1/2 c sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon-optional
3 cups quaker oats
1 cup raisins or chocolate chips


-heat oven to 350ºF (180ºC)
-beat margarine and sugar until creamy
-add eggs and vanilla, beat well
-add combined flour, baking soda, cinnamon and salt, mix well
-stir in oats and raisins/chocolate chips
-drop by tablespoons on ungreased cookie sheet
-bake 10-12 minutes or until golden brown

preparation: 20 minutes
baking time: 10 minutes
yields: 25-30 cookies

notes: you can use this same recipe for cookie bars, just bake this batter in an ungreased 9x13 baking pan for 30-35 minutes, let cool and then cut into bars

Mississippi Mud Pie


1 1/2 sticks of margarine, melted
1 1/2 cups sugar
1 1/2 teaspoon vanilla extract
3 eggs
1/2 cup cocoa
3/4 c flour
1/2 teaspoo baking powder
1/4 teaspoon salt


1/2 cup marshmallow fluff
1/2 cup chocolate chips
2 tablespoons peanut butter
1/2 cup rice crispies


-preheat oven to 350ºF(180ºC)
-mix all ingredients together, pour into round baking pan, and bake for 20-30 minutes
-while still hot, spread the marshmallow fluff on the cake evenly
-freeze the cake, until the fluff hardens
-in a pot melt the chocolate chips and peanut butter on a low flame
-shut the flame, add rice crispies, and stir well
-remove cake from freezer and spread the rice crispies over the cake evenly
-serve warm or at room temperature

preparation: 45 minutes
yields: 10 servings

notes: serve warm with a scoop of your favorite flavored ice cream on the side

Wednesday, November 30, 2011

Peanut Butter Balls

1 cup crunchy peanut butter
1 cup rice crispies
1 cup confectionary sugar
baking chocolate
(colored chocolate)


-mix peanut butter, rice crispies and sugar by hand forming small balls about walnut sizes
-freeze the balls on a cookie sheet for a half hour
-melt baking chocolate in a deep pot, on a low flame
-immerse frozen balls in chocolate
-lift out of pot and refreeze on cookie sheet until hardened
-remove from freezer and drizzle colored chocolate over them
-place balls in mini cupcake holders
-keep frozen until ready to serve

preparation: 20 minutes
yeilds: 6 servings

notes: have fun dressing them up with sprinkles, colored sugar, or anything else that tempts you!

Here is how your balls should look before dipping them into the chocolate.

immediately after dipping balls into chocolate, roll in powdered sugar for this style!