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.

 

Print Recipe
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.
Share this Recipe

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.

   

Print Recipe
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.
Share this Recipe

Best Pumpkin Cheesecake

Best Pumpkin Cheesecake

 

Best Pumpkin Cheesecake

                                                        Crust:                                                              

   Preheat oven to 325°
2 cups Gingersnap Cookie crumbs (about 8-ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon

 Filling:

3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)

 

**For Serving, You’ll Also Want:

   Whipped Cream


   Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)  

           You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

               

  Crust –

 Process gingersnaps in the bowl of food processor until finely ground.  Add the pecans, the melted butter, brown sugar, and cinnamon. 

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.

*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan.  After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment and set on serving plate.

 

   Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling –

    Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.

 

   Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well.

 

   Add the eggs, one at a time, beating after each addition.

 

   Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.

   Prop the oven door open slightly and allow to cool for an hour.  Remove from the oven and the hot water bath, cover and refrigerate overnight.Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com

    Remove from the refrigerator and transfer to a serving plate.  Serve with caramel sauce and a dollop of whipped cream.  Yum!

 

Print Recipe
Best Pumpkin Cheesecake
Love pumpkin pie? This pumpkin cheesecake will blow your mind!
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Course Dessert
Prep Time 30 minutes
Cook Time 80 minutes
Servings
Ingredients
Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com
Instructions
  1. Crust - Process gingersnaps in the bowl of food processor until finely ground. Add the pecans, the melted butter, brown sugar, and cinnamon. Process until combined and the mixture holds together. Transfer mixture to a 10" springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1" up the sides of the 10" springform pan. Bake the crust until lightly set, about 10 minutes. Set aside to cool. Filling - Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy. Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well. Add the eggs, one at a time, beating after each addition. Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes. Prop the oven door open slightly and allow to cool for an hour. Remove from the oven and the hot water bath, cover and refrigerate overnight.
Share this Recipe

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!

Print Recipe
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!
Share this Recipe
 

Beef Barbecue

 

Beef Barbecue

3 pounds Beef Chuck Roast

1-1/2 cup Water

1 Onion quartered

2 Celery Tops

1 tsp. Salt

8 Peppercorns

1 Bay Leaf

Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.

 

Remove the meat from the crockpot and shred.

Strain the broth and pour into a saucepan.

Add:

   1 large  chopped Onion

   1/2 cup chopped Celery

   1/2 cup shredded Carrots

Simmer on the stove top for 15 minutes.

 

Add the following to the broth and vegetables and stir well:

   3 Tblsp. Red Wine Vinegar

   2 Tblsp. Brown Sugar

   4-1/2 Tblsp. Worcestershire

   1-1/2 Tblsp. Dijon Mustard

   1-1/2 Tblsp. Lemon Juice

   1-1/2 cups Catsup

   2 tsp. Salt

   1/2 tsp. Pepper

 

Return the shredded meat to the crock pot.  Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.

 

Serve on hamburger buns.

Print Recipe
Beef Barbecue
Course Main Dish
Servings
Ingredients
Strain the broth and pour into a saucepan. Add chopped onion, celery, and carrots. Simmer on stove top 15 minutes.
Add the following to the broth and vegetables and stir well:
Course Main Dish
Servings
Ingredients
Strain the broth and pour into a saucepan. Add chopped onion, celery, and carrots. Simmer on stove top 15 minutes.
Add the following to the broth and vegetables and stir well:
Instructions
  1. Return the shredded meat to the crock pot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour. Serve on hamburger buns.
Share this Recipe