Homemade Carrot Cake

My dad came to visit, for the first time in 18 months (thank you COVID vaccine!), and I was over the moon. It felt special, and I wanted him to feel special. And my father, the doctor, loves his vegetables. So of course, one of his favorite cakes is Carrot Cake. Luckily, I have a friend who is a marvel in the kitchen and gave me this recipe for a homemade carrot cake. I was skeptical at first when she said it was easy, but all truth be told, the most difficult part was slicing the carrots! So, without further adieu, here is the best recipe for...

Homemade Carrot Cake

Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons ground cinnamon
1 1/4 cups canola oil
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
4 large eggs
5-6 medium carrots, peeled and sliced *
1 cup pecans, chopped
1/2 cup raisins

Directions
1) Preheat the oven to 350 degrees. Prep two 9-inch round cake pans lightly greased with oil, lined with parchment, and lightly grease the parchment.
2) Whisk together the oil, sugars, and vanilla. Whisk in the eggs, one by one, until all ingredients are combined.
3) Using a spatula, scrape down the sides of the bowl, then add 1 cup flour, 1 teaspoon baking soda, and the salt. Blend together, then add the remaining flour, baking soda, and ground cinnamon. Stir until all is smooth.
4) Add the carrot slices, pecans, and raisins, and mix together.
5) Bake for 35 minutes, then remove from oven, flip over on a rack, and let cool and release from the pan (about 15 minutes).

*To "slice" the carrots for this cake, use a peeler to peel off the skin, then just keep using the peeler all around to get your thin, fine slices. 

Cream Cheese Frosting

Ingredients
16 oz. cream cheese
1/2 cup of butter, softened
4 1/2 cups of powdered sugar
1 1/4 teaspoons vanilla extract

Beat all of the ingredients together until smooth and creamy. Makes a generous amount of frosting.

Now put it all together... Place some frosting in a full circle on the bottom of a plate. Top with the first cake round, layer the top with frosting. Carefully place the second cake round on top of the first, and frost the entire cake around.

Recipe courtesy of Inspired Taste

Homemade Croissants

Being a mother myself, I love Mother's Day. It's the one day a year where I (try to) sleep in and am brought breakfast in bed. Breakfast usually consists of a latte, a croissant, and maybe some juice or fruit. The bed tray also has some homemade cards and a small vase with flowers from the yard. Yes, my kids usually end up "sharing" the croissant, and despite my husband's every effort to the alternative, I even let them have the first bite, but it's a morning moment of pure happiness, and I soak in every second.

Now this year, Spring of 2020, was posing a bit of a problem. Typically my husband runs out to pick up said fresh croissants, but that wasn't really an option... so, what else do you do? You attempt to conquer Mt. Kilimanjaro - how hard can it be to make homemade croissants? (insert nervous face emoji)

Using a Bon Appetit dough recipe and this technique, try it I did, and conquer it, did I? For sure! To be honest, there may be no going back... Albeit, it is slightly time consuming, but not really that difficult. But these days we've got nothing but time. 

INGREDIENTS:

2 Tablespoons of Sugar

1 1/2 teaspoons of Salt

2 1/2 cups of Flour

2 1/2 sticks (1 1/4 cups) of Butter, chilled

Ice Water

Everyone is making bread right now

We are living in very unique times right now, to say the least. The ability to go to the grocery store or bakery on a daily basis has no longer become a norm, but rather a limited experience. In these times, we are all trying to manage on just the necessities to get by. And one of those necessities that has been around for mankind survival for centuries, is none other than the lovely loaf of bread.

More often than not, when you ask people what they are doing in their around the clock hours at home these days, I'd say maybe eight out of ten are making bread.

Now I already had a homemade bread recipe and process, but these days I have had the time to perfect it. A friend passed along Mark Bittman's Food & Wine No-Knead Bread recipe, and it has become my favorite. It's super simple, the only caveat is that you need time, but these days, time at home is aplenty...

INGREDIENTS

4 cups Flour 

1/2 teaspoon Instant Yeast

2 teaspoons Salt

2 cups Water (at 70 degrees)

Dutch Oven *

Braised Duck with Dried Fruit

Now that it is finally getting colder in the Northeast I’ve been thinking about warming Fall meals and there is nothing that says early Fall like braised duck with dried fruit.  Serve it with a side of polenta or cheesy grits for an unforgettable entrée. 

Ingredients: 

Four whole duck legs

Cup of dried fruit (raisins, apricots, prunes)

Chicken Stock

Salt/Pepper

Red Wine (French table wine will do)

Olive Oil

Preparation:

-      Add enough olive oil to coat a 12 inch skillet (cast iron is preferable). 

-      Sear duck skin side down and flip once, sufficiently browning both sides.

-      Add stock and wine until duck legs are a quarter of the way submerged. 

-      Season with salt and pepper (teaspoon or more each).

-      Add a cup of dried fruit and put heat down to medium low, cover, and cook for one hour – one hour, fifteen minutes. 

-      Remove each leg to serving plate, drain skillet for liquid and reduce on high to make an incredibly flavorful, medium thick sauce. 

-      Plate polenta/grits and drizzle sauce on entrée. 

-      Pair with medium bodied Cote du Rhone. 

Bon Appétit! 

Homemade Pasta

I have been wanting to try to make homemade pasta for a long time now, but you know how life is, something always comes up - we're getting married, work's too busy, we're moving, we're having a baby, we're moving again, and another baby, and let's throw one more move in there just for fun! :)

Somewhere along the way I finally acquired a classic Kitchen Aid stand mixer and last Mother's Day I received the pasta attachment and voila! There were no more excuses.

So folks, it was on my to do list (for many years), and I finally did, and I now do make homemade pasta all the time! It's so easy, and so flavorful, and it's loads of fun for all! But just a heads up, once you go fresh, you'll never go back... So, here it is, super easy fresh pasta the old fashioned way:

Ingredients

2 cups of flour

3 eggs

pinch of salt

Directions

Pour the flour into a bowl. Sprinkle in the salt, as desired. Crack in the eggs.

Using your hand, combine together all ingredients. *

Work with the dough, kneading for a good 5-10 minutes to help ensure it is smooth. The more you work with it now, the easier it will be to roll out.

Let rest for 5-30 minutes. Again, the longer it rests, the easier it'll be to work with, but if you are in a time crunch, it will still be ok...

Once dough is ready, roll it out using a rolling pin, or a handy dandy pasta rolling machine! **

Cut the dough into the desired shape, boil hot water and cook for no more than 5 minutes. 

Delicious!!!

* If it's too sticky, add more flour. If it's too dry, add just a touch of water.

** When using a machine to roll out your dough, you will break the dough into smaller balls and stretch the balls out slightly so it fits into the machine. If the dough is tough or sticky, just remember that flour is your friend!

Pepe's in New Haven

It's been six years since our last visit to Pepe's, and while a lot has changed in my life in that time, I can happily say that at Pepe's nothing has changed. And that's just the way folks like it.

A Pear Tartlet

I am so excited that our new house has a matured and producing pear tree! But the only question was... when are they ready?! Pick them after the first one falls to the ground, I was told. That is to mitigate any bees arriving on scene. And to ensure they are indeed ripe, grab each pear on the tree and lift it to a ninety degree angle. If it falls right off into the palm of your hand, they're ready!

So I saw one on the ground, and we went running! Indeed, we tilted them to the side and they fell right off. It was so exciting! But a few bushels later, my next question was - now what do I do with all of these? Of course we cut into a few right away, but then we had to get creative... so while I had never had it before, or maybe even heard of it before, I decided to try to make a Pear Tartlet!

The steps were simple, I followed the same pie crust recipe and fruit cooking technique that I do for my Homemade Apple Pie. Both work like a charm!

Cupcakes in a Cone

Pinterest wasn't around when I was growing up, yet somehow my mom always found a way to make things extra special. And of course birthdays were no exception - they were above and beyond.

I remember the special cupcake cones we brought to school one year. I felt so cool and unique and it was the great start to the school year with a September birthday.

Fast forward a few decades and here I am with a son with a summer birthday. And in the summer, especially in the south, it is hot. Everything melts, and you mostly want things that melt. So what do you do for a birthday of an ice cream cone loving boy without all of the mess of melted ice cream?

CUPCAKES IN A CONE!

It's so simple. Here's what you do...

Buy a cake mix box and the corresponding ingredients. Preheat the oven to the recommended temperature and make the batter. Fill a cupcake tray with sugar cones and fill the cones with batter, about a 1/4 inch short of the top. Bake as recommended, and test with a toothpick (when the toothpick comes out dry, the batter is fully baked). Let cool and then generously frost the top and add sprinkles or whatever toppings you desire. Delicious!

And to make these even more spectacular, follow this amazing (super easy!) frosting recipe that is sure to please:

Homemade Frosting

Ingredients:

1 cup heavy whipping cream

1 Tablespoon powdered sugar

Optional: Food coloring

Directions

Add all ingredients together in a bowl and beat on medium to high speed until the mixture forms soft peaks (5-10 minutes). That's it!

Clam Stuffies Recipe

Many moons ago my husband and I took a trip through Essex, CT and stopped for dinner at the Black Seal. Everything on the menu sounded amazing, including the house specialty, Baked Stuffed Clams. "You have to try them," I recall our waiter saying. And we really didn't need much convincing...

Although there was only one problem... once you try them, you need them. Cravings for Baked Stuffed Clams, also known as Clam Stuffies, hit hard and don't dissipate until satisfied. But the good news is - making them at home is actually quite easy!

Ingredients:

6 large or 12 small clams, cleaned and rinsed

1/4 cup of butter (1/2 a stick)

3 Tbsp minced onion

2 minced garlic cloves

1/4 cup bread crumbs

1 teaspoon (large wedge) squeezed lemon juice

1 Tbsp clam juice (store bought or from the cooking liquid)

1 tsp dried parsley

Optional: grated Parmesan cheese

Directions:

1. Steam the clams in boiling water for 8-15 minutes (depending on size), until the shells pop open. Discard any shells that don't.

2. Preheat oven to 350 degrees. 

3. Melt the butter in a sauce pan and add the onion. Cook for about 8 minutes, until softened and slightly browned. Add the garlic and cook for one minute. Remove from heat.

4. Remove the clams from their shells and mince the clam into small pieces. 

5. Clean, rinse and wipe the clam shells with paper towels. Place them on a cooking tray.

6. Add the lemon juice, clam juice, parsley and bread crumbs to the sauce pan and combine all of the ingredients together. 

7. Gently fold in the clam meat, and then stuff the stuffing into the clam shells using a spoon. *

8. Bake in the oven for about 20 minutes. Let cool, and enjoy!

* Optional step to add some grated parmesan cheese inside the clam shells on top of the stuffing for some extra flavor boost.

Using a Tortilla Press

Homemade Tortillas are super fun and super easy!

To start, you'll need Corn Masa, which can be found at most grocery stores. Follow the recipe on the packaging, 2 cups Corn Masa and 1 1/2 cups of water.

Line a tortilla press with a long strip of plastic wrap, enough to cover both the top lid and the bottom lid of the press. This is so that the dough doesn't stick to the press.

Take a ball of dough in your palm (anywhere from a golf ball size to a tennis ball, depending on how big you want your tortilla) and place it in the press. *

Using the handle, bring the sides of the press together to flatten the dough. And voila!

Place a cast iron skillet over medium heat and cook the tortilla on both sides for about 5 minutes, until slightly browned.

Have fun, and let the kids participate! They really do like to eat what they help to make...

* This is the one tricky part - I've learned that it's best to place to ball closer to the inside of the press, since it will flatten out away from where the press comes together.

Some of My Favorite Places

Bucatini alla Carbonara

Last night we cooked another wonderful cover of the Williams Sonoma magazine, and it was delicious! Simple and easy. A quick fix to a long day!

Here's the recipe from the website:

Ingredients:

• 6 thick-cut bacon slices, chopped

• 2 garlic cloves, minced

• 2 eggs, at room temperature

• 1/2 cup (2 oz./60 g) plus 2 Tbs. grated Parmesan cheese

• Kosher salt and freshly ground pepper

• 12 oz. (375 g) bucatini *

• 2 Tbs. chopped fresh flat-leaf parsley

*If you can't find bucatini, regular spaghetti works just as well.

Directions:

Heat a fry pan over medium-high heat and add the bacon. Cook, stirring often, until crisp, about 6 minutes total. Using a slotted spoon, transfer the bacon to a large bowl. Remove the pan from the heat and add the garlic to the bacon grease in the pan. Let the garlic soften in the residual heat, about 30 seconds. Using a slotted spoon, transfer the garlic to the bowl with the bacon.

Beat the eggs in a small bowl and stir in the 1/2 cup Parmesan. Set aside.

Bring a large pot of generously salted water to a boil over high heat. Add the bucatini and cook according to the package directions. Drain the pasta, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Add the pasta to the bowl with the bacon and immediately stir in the egg mixture. Add the reserved pasta water and stir to combine. Stir in the 2 Tbs. Parmesan and the parsley. Season with salt and pepper and serve immediately. Serves 4.

Southern Custard

There are so many lovely things I am finding in my new town of Atlanta. One of which is Southern Custard, a recent addition (like me) but must visit for those in town.

So custard... It's super creamy, silky, and smooth. I didn't know there existed such a thing that could compare and compete with ice cream.

And according to the owner, a super cool (slight pun) friend of yours truly, it's okay if you call it ice cream, but don't you dare call it froyo! Personally, I'd say to give it the title it deserves... Damn good custard!

Give it a try, bring on a smile. It's happiness in a cup, or cone.

* Images courtesy of Southern Custard *

Krause's Biergarten in New Braunfels, TX

I've mentioned before of the many Texas towns founded by German settlers, and this weekend we stumbled across another that is uniquely the same.

In the town of New Braunfels is Krause's Biergarten, mimicking all one might expect to see in a true German biergarten. Beer is flowing, kids are running around, and food is served like hot pretzels, beer cheese, schnitzel, and more. You feel like you're outside, but you're not really outside. It's perfect for those hot summer days that we all know are right around the corner. And better yet, go on a Saturday when the weekly Farmer's market pops up with lots of local vendors.

Krause's Café

148 S Castell Ave

New Braunfels, TX



* Image courtesy of the Austin Chronicle *

Peoples Pharmacy

Peoples Pharmacy is another one of those iconic Austin institutions (founded in 1980!) that you hear so much about and ultimately have to make your way there. And when I heard this holistic pharmacy made sandwiches at their in-house deli, I just had to give it a try.

The curry chicken salad sandwich was perfectly flavorful with complimentary flavors to the chicken, all in the right proportions:

And the veggie sandwich did not come light, it was packed full of goodness:

Pop into one of the six different Austin locations to check out some of the great products on display - from food to cosmetics, all sourced with a natural and nutritional approach. And being the holistic wellness center that they are, Peoples carries Kombucha on draft! with free samplings...

And of course, don't forget to refill your prescription while you're at it.

Classic Austin Eatery Instituitions

Austin may have just recently hit the list as one of the top towns in the U.S., but this city has been buzzing for quite some time. And there are plenty of places that have stood the test of time where you can find old Austinites, the true locals. Here are some favorites, just to name a few:

Scholz Garten

1607 San Jacinto Blvd

 

Along with some of the other nearby towns, Germans made their way down to Texas in the late 1800s and thus a pop up of German food and beer took over. Some have stood the test of time, and Scholz is no exception. After all, when you're in Austin and you have food inside with a music venue outside, it's hard not to meet your market. Add the campus next door, put the Longhorns on the TV, and you've got a line out the door.

Sandy's

603 Barton Springs Road

There's a reason Sandy's is frequented by well known names, both celebrity and politician alike. Pull in through the drive thru or walk on up, order a good old burger, fries, and a shake. Finish it off with a custard in a cone, and who isn't smiling from ear to ear.

El Patio

2938 Guadalupe St

In Texas, there are Tex Mex options a-plenty. So when you encounter a Tex Mex restaurant that is over sixty years old, you know it has stood the test of time. And having married into a native Austinite family, I love that there is a place where we can say that family has dined there for at least four different generations. El Patio is well known for the chalupas.

Dirty Martin's

2808 Guadalupe

Then and now, horse carriage aside, not much has changed at Dirty Martin's over the past 90 plus years. When we first moved to Austin, my husband kept telling me that I couldn't call myself an Austinite until I had a burger at Dirty Martin's. So one day we finally went, ordered our food, surveyed the memorabilia on the walls inside, found a seat outside on the back patio, and waited until our number was called. The food came, delicious, and the milkshake was hard to share, although share I did. It was a great experience, memorable, and I appreciated the understanding of why I may now call myself an Austinite.

Quality Seafood

 5621 Airport Blvd

I find joy in hearing the stories of times past. One of my favorite stories is when my mother-in-law tells me about how her sister used to park herself at the wooden bar inside of Quality Seafood and order oysters on the half shell along with a glass of champagne. So nowadays when we stop into Quality Seafood for some fresh deliciousness, unbeknownst to my husband, I look over at the bar and I picture the young version of the woman I knew as Marcia and it makes me smile. There are many things about Quality Seafood that make me smile, but knowing just a mere glimpse of the previous lives once lived there, I find even more respect in a wonderful place.

A Day Trip to Blanco, TX

One of the things that brings me back to Blanco each year is the annual Lavender festival where I have been introduced to some lovely products, but each time I go back, I remember what a wonderful town it is on its own.

Starting with the center square, Blanco is like any other old classic Texas town. The beautiful, almost intimidating County Courthouse stands tall and proud right smack in the center of it all. It's magnificently breath-taking on its own.

Redbud Café

410 4th Street

A perfect stop for lunch, Redbud Café offers a plethora of soups, salads, and sandwiches. I lean towards the Reuben, the husband likes the French Dip, the Fish Taco is delicious, and of course there is always the Pimento Cheese. And during the lavender festival, they take it to another level with lavender dishes, both to eat and drink. The lavender tea is a must.

Hacienda El Charro

49 Main Street

Open every day of the week from 7am to 10pm, El Charro provides that classic Tex Mex comfort food that we all love. For breakfast you can get eggs any and every style. Lunch provides tacos, tortas, gorditas, and a few classic plates. Dinner offers just over 50 different options to choose from - enchiladas, flautas, fajitas, and more!

Real Ale Brewery

231 San Saba Court

And just right on the edge of the outskirts of town, make sure to stop in and visit the genius behind one of Texas's finest beers, Real Ale. Take a tour if you want, or just visit the tap room and enjoy some of their refreshing product on-site. Some of my favorites include the year-round Fireman's 4 Blonde Ale and Rio Blanco Pale Ale, or the seasonal Oktoberfest and Coffee Porter. Yum, yum, delicious!

So go to Blanco, walk the town square. Take in, enjoy, and indulge.

Bourbon Bombs

Recently I came across a new brand - No. Four St. James. A Texas brand with a London address? Sounds perfect for Slone Ranger! After all, we both share previous London Pride with current Texas true. Even cooler, catch the story of their name:

 

"We’re often asked about our name, and just as often we’re happy to explain. From 1836 to 1844, Texas was a proud republic—a country of its own. Like other sovereign nations, the Republic of Texas maintained foreign legations (small embassies) abroad. The Texas Legation in London, England was located at No. 4 Saint James’s Street. Nearly 170 years later, we’ve taken that address for our name."

 

 

But more importantly, their products are really cool. Especially the Bourbon Bombs, I'm not sure if Santa is going to be putting those in my stocking or my husband's - hopefully both!