*Carrot cake is a classic, and it’s so good! This recipe has a hands-On Time of just 20 minutes, making cake shouldn’t be time-consuming.
1 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
two teaspoons baking soda
1/4 teaspoon baking powder
two teaspoons ground cinnamon
1/2 teaspoon salt
3 cups shredded carrots
2/3 cup chopped walnuts
one package (8 ounces) cream cheese, softened
1/2 cup butter, softened
one teaspoon vanilla extract
4 cups confectioners’ sugar
2/3 cup chopped walnuts
1.Preheat oven 350 F. Beat eggs, oil, and sugar until smooth in a bowl. In another bowl; combine flour, baking soda, baking powder, cinnamon, and salt. Add to egg, oil and sugar mixture and beat. Stir in carrots and walnuts.
2.Pour into a large sheet pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
4.Beat butter, cream cheese, and vanilla in a bowl, toss in sugar and mix. Spread over cake and garnish with nuts.
Best Ever Fudge Brownies
*Fudge brownies, rich in chocolate and with a “fudgy” center these brownies melt in your mouth. They are so, so good.
1 ¼ cups unsalted butter
3 cups white sugar
1 Tbsp vanilla extract
One tsp salt
2 ¼th cups all-purpose flour
½ tsp – 1 tsp instant espresso powder
unsweetened baking bar
1.Heat oven to 350 F. Smear a big sheet pan using cooking spray and set aside. Melt butter and chocolate together, either in the microwave or a glass bowl over a pot of simmering water.
2.Beat together sugar, eggs, and vanilla until creamy. Add in chocolate butter mixture and mix until smooth. Add flour, espresso powder and salt and stir until a thick batter has formed.
3.Spread mixture evenly into the pan and bake for 35-45 minutes, or until a toothpick comes out from the center with moist crumbs on it. Let cool and enjoy!
Simple Strawberry Pie
one pie crust (baked)
4 pts strawberries (fresh, gently rinsed and dried, hulled)
3/4 cup sugar
2 tbsps corn starch
1 1/2 tsp sugar (Sure-Jell for low-, recipes, the pink box)
one pinches salt
1 tbsp lemon juice
1.Process 6 ounces of strawberries until smooth either in a food processor or with a mixer.
2.Stir sugar, cornstarch, sure-jell and salt in a medium saucepan. Stir in berry puree and cook over medium-high heat while stirring and bring to a full boil. Scrape the sides and bottom.
3.Transfer to a large bowl and stir in lemon juice and let cool.
4.Pick out 2 pounds of nice looking berries and cut large berries in half. Combine berries to the dish with the glaze and mix till coated.
5.Mound into pie shell and arrange for an excellent presentation, refrigerate pie for around 2 hours. Serve!