Carrot Cake

Today I searched around to see what I had in the house to work with and I came across a bag of carrots in the refrigerator. Just like a lot of people you go to the store and you always have good intentions to eat healthy. It seems like in our household its either carrots or celery. Here is a great recipe for carrot cake. I decided to make them into muffin size portions.

Ingredients:
2 1/2 cups all purpose flour
1 cup sugar
1 cup brown sugar
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup vegetable oil
1/2 cup unsalted butter (softened)
4 large eggs
1 teaspoon vanilla extract
3 cups shredded carrots

Cream Cheese frosting
1/2 cup unsalted butter (softened)
8 oz cream cheese
1 teaspoon vanilla extract
1/2 teaspoon salt
4 1/2 cups confectioners sugar

Preheat the oven to 350 degrees and position a rack to the center. Place muffin papers into a 12 slot muffin pan.

In a large bowl whisk together the flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg. Using an electric mixer at a low speed add in the oil and butter until well combined. Then add in one egg at a time. Stir in the vanilla extract and shredded carrots until blended. Divide the batter into the 12 muffin liners and bake for 30 – 40 minutes (test with a toothpick to ensure the muffins are done)

Cool in the muffin pan for 10 minutes then remove and place onto a cooling rack.

In the mean time make the frosting by combining all ingredients into a medium bowl. Using a hand mixer at high speed whip until light and fluffy.

After the carrot cake is completely cool top with the cream cheese frosting.

Enjoy
Chef Brian Klauss

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Peanut Butter Cookies

Making cookies are a favorite in any household and especially Peanut Butter. I have a good friend that loves these cookies, so today I decide to make a batch for her. This recipe makes about 36 cookies and should take about 1 1/2 hours.

Here is a few tips before we get going. You will need to refrigerate your dough after mixing for at least 1 hour. Refrigerated dough allows the flour to absorb the moisture adding to the flavor and secondly, the cookie will not spread as much when baking.

The second tip is to check both the baking soda and baking powder to ensure it is active. With baking powder add a teaspoon to a small bowl then add a tablespoon of hot water, it should bubble up. For the baking soda add a teaspoon to another small bowl and because it requires an acid you will add one tablespoon of vinegar. This should also bubble up. If either fails to do so replace with fresh ingredients.

The third tip is to place a 1/4 cup of sugar in a small bowl and dip your fork into it each time you crisscross your cookie dough to prevent the fork from sticking to the dough.

Prepare two 1/2 sheet trays with parchment paper and preheat the oven to 375 degrees when you are ready to bake.

Ingredients:
1 cup of soft unsalted butter
1 cup of Peanut Butter
1 cup white sugar
1 cup of brown sugar
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cup of cleaned shelled spanish nuts (optional)

In a medium bowl with a hand mixer cream the brown sugar, white sugar, butter, peanut butter until incorporated. Then add in the eggs and mix well.

In a second bowl add the dry ingredients; flour, baking soda, baking powder and salt, whisk well.

Slowly add the dry ingredients into the wet and beat at a slow speed until the mixture comes together.

Stir in the nuts until well divided throughout. Refrigerate for one hour.

Using a scoop make 1″ dough balls and place about 1 1/2″ to 2″ apart onto the prepared sheet pan. Using a fork press each dough ball down slightly then rotate the fork 45 degrees and press a second time to form a crisscross pattern. Bake at 375 degrees for approximately 12 – 16 minutes (the edges should look brown when done) Allow to cool 10 minutes then move to a cooling rack.

Enjoy
Chef Brian Klauss

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