Delicious Carrot Cake and Cream Cheese Frosting

Delicious Carrot Cake and Cream Cheese Frosting

     This Delicious Carrot Cake and Cream Cheese Frosting will definitely impress your guests!                                              

Delicious Carrot Cake!

  Preheatoven to 350º

2 – 1/2 cups all-purpose flour      

3/4 cup packed light brown sugar

1 cup vegetable oil

1 Tblsp. vanilla extract

3 cups lightly packed shredded carrots

1 cup chopped walnuts

3/4 cup golden raisins

1 can (8 – 1/2 oz) crushed pineapple in juice

2 tsp baking soda

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp ground nutmeg

4 large eggs

1 cup granulated sugar

 

   Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

   In a large bowl, with the mixer, beat eggs until blended.  Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.

 Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.

   Fold in carrots, walnuts, raisins and pineapple with juice.

   Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached.  Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).

Cream Cheese Frosting

8 oz cream cheese, softened

8 Tblsp. unsalted butter softened

4 cups powdered sugar

2 tsp vanilla

   In a large bowl, with mixer on low speed, blend the butter and cream cheese together.  

Whip for 8 minutes.

 Add the powdered sugar a cup at a time until blended.

 Add the vanilla and blend, then increase speed to medium.

 Beat 1 minute, or until smooth and fluffy.

 

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Delicious Carrot Cake and Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Course Dessert
Servings
Ingredients
Carrot Cake - Moist Delicious!
Cream Cheese Frosting
Delicious Carrot cake on MyHumbleHomeandGarden.com
Instructions
Cake:
  1. Preheat oven to 350º Line the bottom of two round 9-inch cake pans with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
  3. In a large bowl, with the mixer, beat eggs until blended. Gradually add sugar, then brown sugar; beat 2 minutes, frequently scraping the bowl with rubber spatula.
  4. Beat in oil and vanilla. Reduce speed to low; add flour mixture and beat about 1 minute, until smooth, frequently scraping the bowl.
  5. Fold in carrots, walnuts, raisins and pineapple with juice.
  6. Pour batter into pans. Bake for about 40 minutes, until a toothpick inserted in center of the cake, comes out clean, with a few moist crumbs attached. Cool cake completely before frosting with Cream Cheese Frosting, (recipe below).
Cream Cheese Frosting
  1. In a large bowl, with mixer on low speed, blend the butter and cream cheese together. Whip for 8 minutes. Add the powdered sugar a cup at a time until blended. Add the vanilla and blend, then increase speed to medium. Beat 1 minute, or until smooth and fluffy.
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Best Burger Ever!

Best Burger Ever!

Best Burger Ever

1 pound hamburger meat

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon garlic powder

1 medium onion

1 egg

Buns or Bread

Butter for toasting buns or bread

 Best Burger Ever! on MyHumbleHomeandGarden.com

  The hamburger meat is key to the best burger.  We buy ours at Sam’s. When we first bought the hamburger there, I couldn’t believe there could be such a huge difference in flavor, but there is. Buy the best you can.

 

   First, take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder.  Add one small egg or just the yolk of a large egg.   Then grate a third to half of a medium sized onion and add to the meat and seasoning.  (Cut the rest of the onion into slices and set aside.)  Mix together gently.  Shape your patties.

 

   Preheat your skillet or grill.  My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it.   When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness.  When the patties are done on one side, I put the onions around the outside of the pan to cook.  You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet.  When Dave grills the burgers, I usually cook the onions in a skillet on the stove.

 

  While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don’t have to do this, but it makes the sandwich so much better! 

 

   I shaped those first patties into squares to match the bread pieces.  When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam’s usually has very little grease and  there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.

   

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Best Burger Ever!
Best Burger Ever on MyHumbleHomeandGarden.com
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Best Burger Ever on MyHumbleHomeandGarden.com
Instructions
  1. The hamburger meat is key to the best burger. We buy ours at Sam's. When we first bought the hamburger there, I couldn't believe there could be such a huge difference in flavor, but there is. Buy the best you can.
  2. First, take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder. Add one small egg or just the yolk of a large egg. Then grate a third to half of a medium sized onion and add to the meat and seasoning. (Cut the rest of the onion into slices and set aside.) Mix together gently. Shape your patties.
  3. Preheat your skillet or grill. My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it. When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness. When the patties are done on one side, I put the onions around the outside of the pan to cook. You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet. When Dave grills the burgers, I usually cook the onions in a skillet on the stove.
  4. While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don't have to do this, but it makes the sandwich so much better!
  5. I shaped those first patties into squares to match the bread pieces. When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam's usually has very little grease and there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.
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Mushroom Appetizer

Mushroom Appetizer

8 ounces baby Bella mushrooms

2 Tblsp. butter

1/2 cup chopped onion

2 cloves garlic, minced

1 – 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

Sourdough Bread

Olive oil

In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot butter until tender.

 Lightly drizzle olive oil on both sides of slices of sourdough bread and grill until lightly brown on both sides.  They will have the nice grill marks if placed on your grill, but you can also lightly toast them in a pan on the stove.

 Spoon the cooked mushroom mixture on toasted or grilled sourdough bread and enjoy the best mushroom appetizer you have ever had!

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Mushroom Appetizer
The best mushroom appetizer you have ever had!
Course Appetizer
Servings
Ingredients
Course Appetizer
Servings
Ingredients
Instructions
  1. In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot butter until tender. Lightly drizzle olive oil on both sides of slices of sourdough bread and grill until lightly brown on both sides. They will have the nice grill marks if placed on your grill, but you can also lightly toast them in a pan on the stove. Spoon the cooked mushroom mixture on toasted or grilled sourdough bread and enjoy the best mushroom appetizer you have ever had!
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Cinnamon-Caramel Pecan Rolls

 

Cinnamon – Caramel Pecan Rolls

Preheat oven – 375°

4 Tblsp. butter, melted

1/2 cup brown sugar

2/3 cup coarsely chopped pecans

1 – 8 pack roll of Refrigerated Cinnamon Rolls

   Use non-stick spray to coat a 9-inch metal cake pan on the bottom and sides.

   Pour the melted butter into the pan.

   Evenly, distribute the brown sugar and pecans around the pan on top of the butter.

   Evenly place the unbaked cinnamon rolls on top of the brown sugar-pecan mixture.*

   Bake 25 minutes on the lower rack of your oven.

   Remove from the oven, place your serving platter on top of the pan, and invert.  The rolls will be covered in caramelized goodness.

* Toss the container of icing or use for another purpose.

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Cinnamon-Caramel Pecan Rolls
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Use non-stick spray to coat a 9-inch metal cake pan on the bottom and sides. Pour the melted butter into the pan.
  2. Evenly, distribute the brown sugar and pecans around the pan on top of the butter.
  3. Evenly place the unbaked cinnamon rolls on top of the brown sugar-pecan mixture.*
  4. Bake 25 minutes on the lower rack of your oven
  5. Remove from the oven, place your serving platter on top of the pan, and invert. The rolls will be covered in caramelized goodness.
Recipe Notes

* Toss the container of icing or use for another purpose.

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Homemade Burger Buns – Made with a Bread Machine

Homemade Burger Buns –Made with a Bread Machine

3/4 cup water

2 Tblsp. butter, cut into eight pieces*

1 large egg, beat slightly

3-1/2 cups  flour

1/4 cup sugar

1-1/4 tsp. salt

1 Tblsp. yeast

 

Pour the water, the pieces of butter, the egg, the sugar and salt into the bucket of the bread maker.  Add the flour and top with the yeast.

 

Turn the bread machine on and program for the dough setting.  

 

When the dough is finished, place dough on cutting board and cut in half.  Cut each half into 4 or 6 pieces, depending on whether you want 12 medium size or 8 larger buns.  

 

Shape each piece into a ball and flatten.  Place on lightly oiled baking sheet, parchment-lined, or Non-Stick Reynold’s Wrap-lined baking sheet.

 

Cover with a kitchen towel and allow to rise for 1 hour.  The buns should look puffy.

 

Melt 3 tablespoons of butter.  Brush the tops of the buns with half of the butter.

 

Bake in a pre-heated 375° oven.   

Bake the 12 medium sized buns 12 – 15 minutes.

Bake the 8 larger size buns 15 – 18 minutes.

 

Remove the buns from the oven and brush the tops with the remainder of the butter.

 

 

* If the butter is cold, cutting it into pieces makes it easier for it to combine.

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Homemade Burger Buns - Made with a Bread Machine
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pour the water, the pieces of butter, the egg, the sugar and salt into the bucket of the bread maker. Add the flour and top with the yeast.
  2. Turn the bread machine on and program for the dough setting.
  3. When the dough is finished, place dough on cutting board and cut in half. Cut each half into 4 or 6 pieces, depending on whether you want 12 medium size or 8 larger buns.
  4. Shape each piece into a ball and flatten. Place on lightly oiled baking sheet, parchment-lined, or Non-Stick Reynold's Wrap-lined baking sheet.
  5. Cover with a kitchen towel and allow to rise for 1 hour. The buns should look puffy.
  6. Melt 3 tablespoons of butter. Brush the tops of the buns with half of the butter.
  7. Bake in a pre-heated 375° oven. Bake the 12 medium sized buns 12 - 15 minutes. Bake the 8 larger size buns 15 - 18 minutes.
  8. * If the butter is cold, cutting it into pieces makes it easier for it to combine.
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The Secret To Perfect Buttercream Frosting!

 

December 9, 2014

Buttercream Frosting Secret

   The Magic Secret To The Best Butter Cream Frosting Revealed for you here!   You have all the ingredients and tools to make it right in your own kitchen!

   Aidan’s birthday is this week.  He likes white cake and frosting, so I searched for a special cake and found the recipe for white velvet cake from the Cake Boss. That recipe, I will definitely use again and again! 

 

   Then, in search of a recipe I had found for buttercream frosting, I came upon this site, “Cooking Classy”, which had the secret to light, fluffy, creamy, buttercream frosting.  The secret is not in the ingredients so much as in the mixing technique! 

   Are you kidding me?  No!  This is without a doubt, the best frosting I have ever made, which is saying something because I have been baking and cooking since I was nine years old!   The big secret is in the mixing technique!  This recipe is delicious, light, fluffy and creamy!   

   The secret is in whipping air into the butter for 7 to 8 minutes and then whipping more air after the cream is added!  Now, I will be trying this technique with other buttercream recipes!  Thinking about it, doesn’t it make sense, after hearing,(or reading) the secret?

Vanilla Buttercream Frosting

  Ingredients:

  • 1-1/2 cups butter, at room temperature (3 sticks)*

  • 4-1/2 cups powdered sugar

  • 3 – 4 Tbsp heavy cream

  • 1-1/2 tsp vanilla extract (use clear if desired)

 

Directions:

 In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 – 8 minutes, frequently scraping down the sides of the bowl.

 Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended.  Then increase speed to medium and beat until very light and fluffy, about 5 – 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.

 

Note: if you want an alternate flavor of frosting, coconut or almond extract would be a great substitute for the vanilla extract, just add it to taste.

 

*I used half salted butter and half unsalted butter (3/4 cup of each)

  Use Land O’ Lakes or really good butter.  I tried a store brand and it did not have the same consistency!   More powdered sugar had to be added for the right consistency.

   Now, you can make the ‘best’ buttercream frosting!   The Magic Secret To The Best Butter Cream Frosting Revealed here in this post!   

 

 

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The Secret To Perfect Buttercream Frosting!
Course Dessert
Servings
cake
Ingredients
Course Dessert
Servings
cake
Ingredients
Instructions
  1. In the bowl of an electric stand mixer, using the paddle or whisk attachment whip butter on medium-high speed (if using whisk attachment whip on high speed) until nearly white and very fluffy, about 7 - 8 minutes, frequently scraping down the sides of the bowl.
  2. Add in powdered sugar, heavy cream, and vanilla extract and mix on low speed until blended. Then increase speed to medium and beat until very light and fluffy, about 5 - 6 minutes, frequently scraping down the sides of the bowl. Immediately spread over cooled cake or cupcakes.
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Butter Rich Rolls

Butter Rich Rolls –

Made With A Bread Machine

1 cup Milk                                                  1-1/2 Tblsp. Crisco shortening

1/4 cup Sugar                                            3/4 tsp salt

2 large eggs – beaten                                4 cups flour

3 Tblsp. butter                                           1 pkg or 2 – 1/4 tsp bread machine yeast

   Pour the milk into the baking pan, add sugar, eggs,* butter, shortening, and salt.  On top of those, add the **flour and lastly, add the yeast.

    Plug the machine in and insert baking pan securely into the baking unit.

   Select the dough cycle and push START.

   The Zojirushi Bread Machine has a dough cycle of 2 hours.  It’s easy to figure when I should start the bread maker.  When the dough is ready, I remove the pan and turn the dough out onto a board.  I usually make 12 regular sized buns and 12 mini buns.  The kids love those.

   I cut the dough into 3 equal pieces and then cut each of those into 12 equal pieces and fill the regular muffin tins with 2 pieces in each cup and the mini tins with 1 piece in each cup.

   Cover and let rise until double.

   Bake in preheated  375º oven for  8 – 12 minutes or until golden brown.

   Obviously, the mini’s take less time than the regular size.  Adjust the time for baking each of these according to your oven.  I always check my baked goods early so they are not overdone.

* I have found that the machine works better if I cut the butter, if it is cold, into about 6 pieces.  It seems to mix better and more easily.

** I also found that if  I add 3 cups of flour and the yeast, allow the machine to work a little for a few minutes to be sure it is mixing well, and then add the last cup of flour, not having a batch of unmixed ingredients, is assured.  Yes, I found that out through experience.

 My Humble Home and Garden - Homemade Rolls with Honey Butter

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Butter Rich Rolls
Prep Time 2-1/2 hours
Servings
Ingredients
Prep Time 2-1/2 hours
Servings
Ingredients
Instructions
  1. Pour the milk into the baking pan, add sugar, eggs,* butter, shortening, and salt. On top of those, add the **flour and lastly, add the yeast. Plug the machine in and insert baking pan securely into the baking unit. Select the dough cycle and push START.
  2. The Zojirushi Bread Machine has a dough cycle of 2 hours. It's easy to figure when I should start the bread maker. When the dough is ready, I remove the pan and turn the dough out onto a board. I usually make 12 regular sized buns and 12 mini buns. The kids love those. I cut the dough into 3 equal pieces and then cut each of those into 12 equal pieces and fill the regular muffin tins with 2 pieces in each cup and the mini tins with 1 piece in each cup.
  3. Cover and let rise until double. Bake in preheated 375º oven for 8 - 12 minutes or until golden brown.
  4. Obviously, the mini's take less time than the regular size. Adjust the time for baking each of these according to your oven. I always check my baked goods early so they are not overdone.
Recipe Notes

* I have found that the machine works better if I cut the butter, if it is cold, into about 6 pieces. It seems to mix better and more easily.

** I also found that if I add 3 cups of flour and the yeast, allow the machine to work a little for a few minutes to be sure it is mixing well, and then add the last cup of flour, not having a batch of unmixed ingredients, is assured. Yes, I found that out through experience.

Serve with honey butter!

Honey Butter

3/4 cup  butter - room temperature

1/4 cup honey

  • In a small bowl mix butter and honey until smooth.

  • Store, covered, in the refrigerator.

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