You may recall my love affair with Superhero Muffins, the healthy and insanely delicious muffins chock full of vegetables. If the insanely delicious part of that description appeals to you but you could do without the healthy, this Carrot Cake is for you.
I followed this recipe from The Greek Vegan’s brilliant mind exactly, and it was gobbled down by a whole bunch of kiddos who are not inclined to eat carrots, even if they are hidden in cake. If you think this is a stranger-than-usual photo, you are right: I took the picture on my desk at work and was terrified I would accidentally publish patient information, so I covered my desk in random sheets of paper to avoid that. So, uh, yeah… here’s the least weird one of the bunch:
Anyway, I am told this cake is awesome. The secret is pre-flavoring the carrots by boiling them in orange juice and spices and then later using that same liquid in the cake batter. Greeks think of everything. This Greek-American will try to make another version that is a bit healthier… but you just feel free to ignore that and keep making this one.
Vegan Carrot Cake
- 3 c chopped carrots
- 1 c orange juice
- 1 c water
- 1 small cinnamon stick
- 8 whole cloves (I used 2ish tsp ground cloves)
- 3.5 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c sugar
- 1/3 c molasses
- 1/2 c cooking liquid from carrots
- 1 tsp cinnamon
- 1.5 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1 tsp lemon zest (I used zest of about half a lemon)
- 1/2 c vegetable oil
- 1 c raisins (or walnuts if you don’t hate them as much as I do)
- Preheat oven to 350F. Lightly grease a bundt pan. Bring chopped carrots, orange juice, water, cinnamon sticks and cloves to boil in a small pot. Reduce to a simmer and cook for 20 minutes, or until carrots are tender but not mushy. Set aside to cool. Do not even THINK of dumping out that cooking liquid–we are coming back to it!
- Once cool, drain the liquids from the carrots AND KEEP THE LIQUID IN A BOWL SOMEWHREE. Throw carrots in your food processor and pulse 2 or 3 times, then scrape down sides, then add 1/3 cup cooking liquid and pulse 2 more times. Scrape down side and set aside. At this point, carrots will be a variety of sizes, with a little mashing but not a full on puree.
- In medium mixng bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In large bowl, whisk together 1/2 cup cooking liquid, sugar and molasses until combined. Add spices, whisk. Add oil, whisk. Add carrots and stir to combine completely.
- Add dry ingredients to wet and mix completely. Stir in golden raisins and/or nuts if they’re your jam. The batter will be dense and a teeny bit dryer than you might have expected. This is okay..
- Pour batter into lightly greased bundt pan and use a spatula to even out the top. Bake at 350F for 45-50 minutes. Allow to cool in pan. Once completely cooled, turn the cake out and serve–if you’re fancy you can dust with powdered sugar before serving.
At our staff end-of-year party, a coworker made the best thing ever: a cauliflower mash with the taste of stuffing and the texture of mashed potatoes. It is as easy as roasting two heads of cauliflower and whirling it with some other delicious ingredients in a food processor. For the love of all things holy, go whip this up for your next meal.
Rosemary Cauliflower Mash
- 6.5 TBS olive oil
- 2 heads of cauliflower, chopped
- 1 onion, chopped
- salt, to taste
- pepper, to taste
- 3 sprigs rosemary
- 1 head garlic
- about 1/4 c whole milk or half and half
- half stick of butter
- ancho chili powder (optional)
- Preheat oven to 400F. Toss cauliflower in 4-5 TBS olive oil and season with salt and pepper to taste. Slice the head of garlic across the top so all the cloves are exposed. Pour 1 tablespoon of olive oil over the garlic and wrap loosely in tinfoil. Roast the cauliflower until tender and garlic until fragrant and soft, about 40 minutes. While those roast, saute the onion with the remaining olive oil until soft and fragrant.
- Place the roasted cauliflower in food processor. Squeeze out the roasted garlic cloves into the food processor. Add remaining ingredients and grind to desired texture, adding milk if necessary.
Another year has come and gone. I don’t have a lot of deep reflections on 2016, but I do have this delicious pie to share today. And that’s got to count for something, right?
Like every year, 2016 brought some great times and some not-so-great times. I worried lot, ate a lot, studied a lot, and missed my grandmother a lot… but I also laughed a lot, learned a lot, and ran a lot, so it’s all probably a net gain once the counting’s done. Bring it on, 2017.
Back to the pie. My dear friend FlailKef turned 31 on 31 December, which means it was a GOLDEN birthday. She loves the chocolate cream pie from Waffle House, so I doctored up my own little version of the classic diner pie because she is wonderful and a GOLDEN birthday deserves a special treat. In what will probably be my only culinary achievement in this life, my pie was gone before the one from the inimitable MOM’S was–which I will take to mean this is an out-of-the-park homerun of a recipe.
I made very minimal changes to this pie recipe and followed Martha’s vanilla bean whipped cream recipe to a “T”. Complete recipes with my small tweaks reposted below because I hate having to have two different windows open for one recipe–but, as always, you just do whatever your little heart and personal code of internet-recipe ethics would lead you to.
FlailKef is clearly winning at life– she got golden goblets for her birthday AND has friends like these:
Chocolate Cream Pie
For the crust
For the filling
- 2/3 c sugar
- 1/4 c cornstarch
- 1/2 tsp salt
- 4 large egg yolks
- 3 c whole milk
- 5 oz dark chocolate, melted
- 2 oz milk chocolate, melted
- 2 TBS unsalted butter, softened
- 1.25 tsp vanilla extract
For the whipped cream
- 2 c heavy cream, cold
- 1 vanilla bean
- 1/4 c sugar
- Preheat oven to 350F. If you are making and serving this pie on the same day, see step 6 and be sure to chill the cream about an hour before you want to make it.
- Crush cookies into a fine crumb using a food processor (or, throw ’em in a ziploc bag and pound ’em with a wine bottle). Add sugar, and pulse to combine cookie crumbs and sugar. Transfer to a bowl, and mix in butter until mixture is moist and sticky, but not wet. Press into the bottom and up side of a 9-inch pie plate. Bake for 15 minutes. Set aside to cool.
- Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will thicken).
- Strain filling through a fine-mesh sieve into a bowl (I used my mesh colander), then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely (on the counter, not in the fridge), about 2 hours.
- Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
- Pour heavy cream into metal bowl of stand mixer. Cut vanilla bean in half lengthwise, scrape seeds into cream and whisk to combine. Throw the bean pod in the cream, cover bowl, and chill cream in fridge for about an hour.
- Once cream and bowl are thoroughly chilled, remove bean pod and discard. Using the whisk attachment, beat at medium speed for 1 minute. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Chill for 1-2 hours, then spread over top of pie and serve.