Featured Recipe: Nutty Carrot Cake

I made this cake for Victor's recent birthday. It took a while to make (mostly due to my current pregnant state) but was a huge hit with everyone! I hope you enjoy this recipe.

Nutty Carrot Cake with Cream Cheese Icing

Serves 8 to 10

Carrot Cake

3 cups all-purpose flour

2 3/4 cups granulated sugar

1 tablespoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons kosher salt

4 eggs, lightly beaten

1 1/2 cups corn oil

2 teaspoons vanilla extract

1 1/2 cups grated carrot, about 2 large carrots

2 jars (4 ounces each) carrot puree (baby food)

2 cups toasted pecans, chopped (reserve 1 cup for decorating)

Cream Cheese Icing

3 1/2 cups powdered sugar

12 ounces cream cheese (at room temperature)

1/2 cup (1 stick) unsalted butter (at room temperature)

2 teaspoons vanilla extract

1/4 teaspoon kosher salt

Position the rack in the center of the oven and preheat to 350 degrees. Line two 9-inch cake pans with parchment paper circles, and butter and flour each pan.

Toast the whole pecans for 10 minutes at 350 degrees. Chop once cooled, for use in the recipe.

To make the cake:

Sift together the flour, granulated sugar, baking soda, cinnamon, nutmeg and kosher salt into the bowl of a stand mixer fitted with the paddle attachment. In a separate bowl, whisk together the eggs, oil, and vanilla and add to the dry ingredients. Beat on low speed for about 1 minute. Add the grated carrot, carrot puree, and chopped pecans and mix until just incorporated.

Pour the batter evenly into the prepared pans and bake until a knife or toothpick inserted into the center of the cake comes out clean, 40 to 50 minutes, rotating halfway through the process for even baking. [Note: Mine were done in exactly 40 minutes, so set your timers accordingly to avoid overcooking.] Transfer the pans to a wire rack and let cool completely. Invert onto the wire rack after 15 - 20 minutes, and peel the parchment paper off once cakes are completely cooled.

Note: If you would like to save the cakes for frosting later, wrap each cake tightly in plastic wrap and store in the refrigerator until you are ready to frost them.

To make the icing:

Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and kosher salt, scraping down the sides of the bowl at least once, until the mixture is smooth, with no lumps, about 1 to 2 minutes. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through.

To assemble, place one cake, flat-side up, on a platter. Spread part of the icing over the top of the cake. Top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake. Decorate with the remaining 1 cup of chopped pecans, as desired.

Featured Recipe: Chicken Piccata

This is one of my favorite chicken dishes when I'm on the road, since it's so light and simply delicious -- so I never feel too guilty eating this late at night! I've tried a few versions of this recipe, and this is my favorite--from the queen of Everyday Italian: Giada De Laurentiis. You'll love making this if you consider yourself a cooking novice, and are looking to make a tasty meal under 30 minutes. Served best over linguini. Happy cooking!

Chicken Piccata
Recipe courtesy Giada De Laurentiis
Featured on the Food Network

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Featured Recipe: Tembleque (Shaky Coconut Custard)

Here is a very simple recipe, that is always a big hit. I brought it into my office pot luck this week and everyone raved about it. It's a typical Puerto Rican dessert. Good luck and enjoy!

Tembleque [Adapted from original recipe in 'A Taste of Puerto Rico' Cookbook]

3 cups fresh coconut milk, or unsweetened canned coconut milk
1/2 cup sugar
1/4 cup cornstarch
Cinnamon sticks and ground cinammon, for garnish

Blend all the ingredients well, to combine thoroughly. You can use a blender if you like, but I use a whisk. Transfer the ingredients to a saucepan and bring to a boil, stirring constantly. Reduce the heat and simmer until the custard coats the back of a spoon, about 4 minutes.

Pour the custard into individual cups or a serving bowl. Garnish with fresh cinnamon sticks and ground cinnamon. Cover with plastic wrap (to prevent a skin from forming) and refrigerate overnight, or until firm (at least four hours).

Yields: 6 servings
Difficulty: Easy

Featured Recipe: Artichoke and Spinach Dip

Here is the first of many recipes I plan to share on my blog. I have made this dip several times, and it's always been a great hit. Hope you enjoy it.

Artichoke and Spinach Dip [Recipe Courtesy of Emeril Lagasse]

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup flour 2 cups milk
1/2 cup grated Parmesan cheese (about 2 ounces)
1/2 cup grated Monterey Jack cheese (about 2 ounces)
1 cup chopped onions
1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned
Salt and cayenne 10-15 small corn tortillas, cut into fourths
Vegetable oil for frying

Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside. In a sauti pan, heat the remaining vegetable oil. When the oil is hot, add the onions and sauti for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauti for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10-15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip

Yield: about 8 servings

Difficulty: Easy

NOTE: Making your own chips is optional. I usually serve this with corn chips or even in a bread bowl. Yummy!