I was supposed to be baking a Pumpkin Cheesecake but things don't always work out as planned. I ended up making a Carrot Coffee Cake and a possible addition to the upcoming Christmas Cookie List.
First the Carrot Coffee Cake. I don't mean to make every recipe from the An Italian in My Kitchen blog but it seems like I am going to do that. They are very good recipes.
Below is the 1/2 recipe that I made.
Carrot Coffee Cake
Ingredients-
1 1/4 cups cake flour
3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
3/4 cup carrots grated
1/4 cup plus 2 tbsp sugar
1/4 cup brown sugar (lightly packed)
1 and 1/2 large eggs
1/4 cup greek yogurt
1/8 cup milk (whole or 2%)
1/4 cup plus 2 tbsp vegetable oil or light olive oil or melted butter
Streusel Topping-
1/4 cup brown sugar
1 tablespoons flour
1 teaspoons cinnamon
1 tablespoons butter (softened)
1/4 cup plus 2 tbsp chopped nuts (walnuts, hazelnuts or pecans)
Method-
Pre-heat oven to 350 F (180 C), grease and flour a 6-inch bundt pan
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, and shredded carrots.
In a medium bowl beat on medium speed the sugars, eggs, yogurt, and milk until combined (1-2 minutes) then add the oil and beat until smooth (approximately one minute).
Then pour the creamed mixture into the dry mixture and stir (do not beat) to combine (stir 18 times, do not over stir).
Spoon 1/2 of the batter into the prepared pan and top the streusel topping then add the remaining batter.
Bake for 35 minutes then reduce heat to 325 F, continue to bake for approximately 10 minutes or until toothpick comes out clean. Let cool completely before serving.
STREUSEL TOPPING
In a medium bowl combine brown sugar, flour, and cinnamon cut in butter until crumbly then stir in the chopped nuts.
Slice & Bake Coconut Shortbread Cookies
Yes, I am finalizing our Christmas cookie list.
We will have a new addition to the try. Coconut Shortbread. This one comes from Taste of Home site.
Ingredients-
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 cup sweetened shredded coconut
Method-In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
Beat in vanilla.
Gradually beat flour into creamed mixture.
Stir in coconut.Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle.
Wrap in waxed paper; refrigerate 3 hours or overnight.Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices.
Place 1 in. apart on ungreased baking sheets.
Bake until edges are light golden, 18-20 minutes.
Cool on pans for 5 minutes.
Remove to wire racks to cool.
And in closing, I would like to announce that we have a new baker's assistant...
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