Gulerodskage Hawaii

1 cup (250 mL) chopped canned pineapple

4 cups (1 L) grated carrot

2 1/2 cups (625 ml) all-purpose flour

1 tbsp (15 mL) baking powder

2 tsp (10 mL) baking soda

1 tsp (5 mL) salt

2 tsp (10 mL) cinnamon

1 tsp (5 mL) nutmeg

1 cup (250 mL) butter, at room temperature

1 1/4 cups ( 300 mL) golden brown sugar

4 eggs

2 tsp (10 mL) vanilla

1/2 cup (125 mL) milk

Coconut Icing

2 pkgs (250 g each) regular cream cheese, at room temperature

1 cup (250 mL) butter, at room temperature

¼ cup (50 mL) sour cream or natural yogurt

1 tsp (5 mL) vanilla

2½ cups (625 mL) sifted icing sugar

1 cup (250 mL) sweetened flaked coconut

Method

1. Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans.

2. Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.

3. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots.

4. Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.

5. Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing.

6. Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving.

Sweetapolita's Notes:
://sweetapolita.com/wp-content/uploads/2011/04/slicedangledglasshawaiian3-680x1024.jpgHawaiian 

1. If you find the coconut icing too runny, add small amounts of icing sugar until desired consistency is achieved.

2. For a quick and easy topping, you can toast flaked (sweetened or unsweetened) coconut on a baking sheet at 350° F for about 12 minutes, or until golden brown, and sprinkle on top of cake.

3. This cake cuts best with a very sharp, serrated knife.

Recipe source: LCBO Food & Drink Magazine Spring 2011

www.sweetapolita.com/blog

Æblekage med smuldredej lavet på mandelmel

Den lækreste æblekage, superlet.

Dejen smuldre du : 80 gr mel, 150 gr mandelmel, 150 gr sukker, 150 gr smør, 1 vanillestang, et nip salt. evt lidt havregryn.
Hæld 1/3 af dejen i en smurt tærteform, herefter 1-2 gode smagfulde æbler i skiver, 1/3 af dejen, 1-2 gode æbler og herefter det sidste dej.
Bages i ovnen ved 200 gr. i 25-30 min. Serveres med kold flødeskum.

Chokoladekage med frosting

The Best Chocolate Cake

YIELD: 8 servings

PREP TIME: 25 minutes

COOK TIME: 35 minutes

INGREDIENTS:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee (I used Green Mountain Coffee’s Vermont Country Blend)
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
3. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost as desired. I used a simple and delicious Chocolate Buttercream Frosting from Savory Sweet Life. One batch was perfect for this layered chocolate cake.

NOTES:

- The Black Cocoa from King Arthur Flour is optional - it simply provides a great depth of flavor and color to the chocolate cake.
- This cake also pairs beautifully with a simple chocolate ganache.

Recipe adapted from Hershey's Black Magic Cake

Scrimps- new Orleans style

Spicy New Orleans Barbecue Shrimp

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 - 20 minutes

Total Time: 40 minutes

Savory, spicy, shrimp that you can't quit eating...use crusty, French bread to sop up every last drop!

INGREDIENTS:

2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

DIRECTIONS:

Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.

Hvid brownie - blondies

200 gr smør
200gr hvid chokolade
3 æg
175 gr sukker
125 gr Mel
1/4 tsk salt
100 gr valnødder
100 gr hvid chokolade I små stykker

Smelt smør I en gryde, og lad den hvide chokolade smelte I smørret. Pisk æg og sukker sammen og vend Mel og salt I. Vend smør og chokolade I. Tilsæt valnødder og den hakkkede hvide chokolade samt vet lidt appelsinskal. Hæld dejen I en kvadratisk form, og bag ca 28 min ved 180 gr, varmluft. Bag gerne dagen før.

Brownies yummi ones

200 gr mørk chokolade
200 gr smør
125 gr mel
3 æg
265gr sukker
1/2 vanillestang
1/2 tsk salt
150 gr hakket lys chokolade/ hvid chokolade

Varm ovnen op til 180 gr. Varmluft.

Smelt smørret i en gryde, hæld den mørke chokolade I, og lad den smelte.
Pisk Mel, æg, sukker, vanillekorn og salt til en luftig konsistens og tilsæt langsomt smør og chokoladeblandingen under omrøring. Vend til sidst den hvide chokolade I . Hæld dejen I en kvadratisk form på 22 gange 22 cm, foret med bagepapir. Bag I 22 min.
Bag helst dagen før.