Incredibly Moist and Easy Carrot Cake or Apple Cake by Joanne

 FOR APPLE CAKE SUBSTITUTE APPLES FOR CARROTS AND CUT SUGAR IN HALF.

Incredibly Moist and Easy Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

This is the best carrot cake recipe I’ve ever used. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well.

This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option

**The creamy frosting recipe shared below is a soft frosting and is not ideal for frosting the entire cake. It is more the consistency of stabilized whipped cream, rather than traditional cream cheese frosting. For a more traditional cream cheese frosting, see the notes section.

Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

YOU WILL NEED

FOR CARROT CAKE

2 cups (250 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar - (Reduced total sugar by 1/2 a cup)

1 cup (200 grams) lightly packed brown sugar - (February 28, 2025 -  tasted great.)

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FOR CREAMY FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

MAKE BATTER

Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended.

In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

• TO FINISH

In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.

Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

ADAM AND JOANNE'S TIPS

• Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.
• How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.
• Using a bundt pan: We have never done this in our kitchen, but a 10-cup or 12-cup Bundt pan should be fine for this recipe. You will likely need to increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.
• Using a 9-inch by 13-inch pan rectangular pan: Simply add all the batter to the rectangular pan and bake. The bake time should be similar.

Sri Lankan Chicken Curry by Dini K.

 

Ingredients:

• ▢2 – 3 tbsp coconut oil
• ▢½ onion yellow or red
• ▢4 garlic cloves minced
• ▢1 inch ginger minced
• ▢6 – 7 curry leaves or 2 bay leaves
• ▢2 ½ tbsp roasted Sri Lankan curry powder
• ▢1 cinnamon stick or 1 small regular cinnamon stick
• ▢½ tsp salt plus more to taste
• ▢1 tsp cayenne pepper or chili powder (less if you like it less spicy. PLEASE SEE NOTES)
• ▢1 tbsp paprika not smoked or sweet paprika
• ▢2 lbs chicken, whole chicken cut into sections OR any bone-in chicken thigh or leg pieces (large thigh pieces should be cut in half)
• ▢2 serrano peppers (or regular green chili) cut length-wise, with or without seeds
• ▢3 roma tomatoes cut into cubes (or 2 medium-sized regular tomatoes)
• ▢2 tsp brown sugar see notes
• ▢2 tsp apple cider vinegar PLEASE SEE NOTES
• ▢½ cup coconut milk PLEASE SEE NOTES
• ▢½ cup water

Powered by Chicory

Instructions:

• Add the coconut oil in to a large saucepan and heat the oil over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened.
• Add curry powder, chili powder/cayenne pepper, paprika, cinnamon, curry leaves and mix to combine. Cook for a few minutes until you start to smell the spices.
• Add the chicken, serrano peppers/green chili peppers, salt, 3 roma tomatoes, 1 tsp sugar, and mix to coat. Cook for 10 minutes with the lid off, on medium high heat. Stir frequently to make sure the chicken or the spices don’t burn.
• Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid.
• Lower the heat, and let it simmer with the lid closed, for 15 – 20 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. You can add the rest of the sugar or more salt, or vinegar to your taste. Remember that curries can be adjusted to your taste!

Vegeta, Gourmet Seasoning, No MSG

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Vegeta No MSG Added All Purpose Food Seasoning

500 g

$5.99

Description & Features

The all purpose seasoning! Made from the finest vegetables, herbs and spices Vegeta is an essential ingredient for all your cooking and with its own gourmet quality enhances the taste of all dishes.

​Vegeta no MSG added makes meal preparation fast and easy, and it improves the taste of a dish at the same time. The unique combination of dehydrated vegetables and seasoning herbs found in Vegeta no MSG added will enrich and enhance the existing flavor of your salty meals. Five minutes before your meal is done, adding only 1 teaspoon of Vegeta no MSG added will be enough to make your meal even tastier and ready to serve.

Ingredients: Salt, dehydrated carrot, dehydrated parsnip, dehydrated onion, dehydrated celery, dehydrated parsley leaves, sugar, spices, cornstarch, disodium inosinate, disodium guanylate, colour.

Directions: Sprinkly 1 teaspoon of Vegeta on roasts, barbeques, poultry and fish prior to cooking or add 1 teaspoon of Vegeta during the last 5 minutes of cooking to enhance the taste of soup, stir-fries, rice, casseroles and vegetables.

No Bake Key Lime Cheesecake by Jessica Holmes

A creamy no bake Key Lime Pie topped with whipped cream.

INGREDIENTS

Crust

• 250 grams (2 and 1/2 cups) store bought cookies*, broken into pieces
• 115 grams (1/2 cup / 1 stick) unsalted butter, melted

Pie filling

• 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature
• 240 ml (1 cup) sweetened condensed milk
• 120 ml (1/2 cup) lime juice, freshly squeezed
• 240 ml (1 cup) thickened or heavy cream*

Topping

• 240 ml (1 cup) thickened or heavy cream
• Lime zest, to decorate

INSTRUCTIONS

1. Add cookies to a food processor or blender and whiz until finely crushed. Add melted butter and mix well. Pour crumbs into a 9-inch pie plate. Press down firmly to form a crust and place in the fridge.
2. Add cream cheese in a large mixing bowl. Use an electric mixer to beat until smooth. Add condensed milk and lime juice and beat briefly until combined. Finally, add cream and beat for 2-3 minutes until mixture is thick and creamy.
3. Pour lime mixture over crust and smooth top. Place in the fridge for at LEAST 6 hours, or even better, overnight.
4. Place cream in a large mixing bowl and beat with an electric mixer until cream is whipped. Cover key lime pie with cream. Scatter over lime zest. Cut and serve.

SPICY BANANA PEPPER CURRY RECIPE | KARI MILAGAI PULI KUZHAMBU

 

SPICY BANANA PEPPER CuRRY RECIPE

INGREDIENTS

• Banana pepper – 200g - Remove seeds to reduce heat.
• Onion – 75g
• Garlic cloves – 4 to 6
• Curry leaves – Few
• Thin coconut milk – 250ml
• Thick tamarind juice – 50ml
• Curry powder – 1 ¼ tablespoons
• Mustard seeds – ¼ teaspoon
• Turmeric powder – ¼ teaspoon
• Salt – As you wish
• Cooking oil – As you wish

INSTRUCTIONS

1. Take the banana peppers and wash them well. In each banana pepper make two slits lengthwise, keeping the stem on.

2. Chop the onion and slice the garlic cloves. Also, get ready with curry leaves, mustard seeds, curry powder, turmeric powder, and salt. 

3. Get ready with the coconut milk and tamarind juice. 

4. Heat the oil in a cooking pan and place the banana peppers.

5. Fry them uncovered under medium flame. Make sure to fry every side of the banana peppers. For me, it takes about 3 minutes.

6. Now add curry leaves, onion, mustard seeds, and garlic. Stir and fry uncovered under medium flame for 2 to 4 minutes.

7. Add curry powder, turmeric powder, and salt. 

8. Also, add tamarind juice.

9. Add coconut milk, stir, and mix them gently.

10. Cook covered under low flame for 4 to 6 minutes.

11. Add salt if needed.

Mushroom and Leek soup(Milk Calendar 1981)

 

INGREDIENTS

• 1/2 cup (125 mL) butter
• 6 medium leeks (white and light green parts only)
• 1/2 lb (225 g) mushrooms chopped
• 1/4 cup (60 mL) all-purpose flour
• 1 tsp (5 mL) salt
• A pinch of Cayenne pepper
• 1 cup (250 mL) chicken broth
• 3 cups (750 mL) Milk
• 1 tbsp (15 mL) dry sherry or lemon juice
• Salt and pepper to taste
• Thin slices of lemon (for garnish)
• Fresh parsley (optional)

PREPARATION

Wash leeks very well; slice and use white and light green parts only. Sauté leeks in 1/4 cup (60 mL) butter until tender but not brown. Remove and set aside.

In remaining butter, sauté mushrooms until soft, about 10 min. Blend in flour, salt and Cayenne pepper. Gradually stir in chicken broth and milk. Cook, stirring, until mixture thickens and comes to a boil. Add leeks, sherry, salt and pepper to taste. Simmer for 15-20 min.

Serve with thin slices of lemon and a sprinkling of parsley, of desired.

Added a few finely chopped/grated potatoes, and used coconut milk

Also added finely chopped garlic and a couple of shallots.

 Oat Crumble Crust Recipe

LAUREN WEISENTHAL

https://www.seriouseats.com/recipes/2011/08/oat-crumble-crust-recipe.html

Published: Last Updated: August 30, 2018

I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.

YIELD: 8

Ingredients

3 cups rolled oats

1 teaspoon salt

1/2 cup all-purpose flour

8 ounces butter, softened

1 cup packed light brown sugar

3 tablespoons melted butter

Directions

1. Preheat the oven to 350° F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.

2. Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.

3. Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.

4. After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.

5. Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.

6. Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.