Carrot Cake Muffins with Orange Zest Cream Cheese

This is another friend and family favorite. They are much easier than they sound, and fresh out of the oven, there is truly nothing better. A good combination of sugar and spices, perfect on a cool fall or damp spring day. These pictures are from when I got to bake with the lovely Bethany :)

Ingredients:


_Carrot Cake:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 1/2 c grated carrots
1/2 tsp. vanilla extract
1 c. flour
3/4 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/2 tsp ground cloves (optional)

Cream Cheese Filling_
8 oz cream cheese (low fat is fine, though some brands can affect texture)
3 Tbsp granulated sugar (not powdered sugar)
1/2 to 1 tsp orange zest.. depending on your taste.. or zesting dilligence

To Make:

1_ Preheat oven to 350°F Grease a muffin tin, or use cupcake liners. 

2_ In a smaller bowl, whisk flour, baking soda, nutmeg, cinnamon, pumpkin pie spice, and cloves (if using)

3_ Cream butter and sugars together until smooth. 

4_ Add eggs one at a time, then vanilla, until well mixed

5_ Mix in carrots.

6_ Slowly add the dry ingredient mixture to the bowl, at least in 3 rounds, making sure to incorporate all the flour from the sides of the bowl. 

7_ Make the cream cheese mixture by combining cream cheese, sugar, and zest.. It helps if the cream cheese is at room temp, and hand/stand mixers are nice if you have them. Cream cheese mixture should be pretty smooth and creamy. 

8_ In each muffin cup, drop a heaping tablespoon of carrot cake mixture, followed by a teaspoon of cream cheese mixture in the center, followed by another large tablespoon of cake mixture. Make sure crema cheese is completely covered to hide the surprise inside.. or uncover some as a teaser.. 

9_ Bake for about 18-20 min, until the cake springs back. Be aware that if the muffins are underbaked, there is a higher probability that the centers will sink more from the hidden cream cheese.

10_ Cool muffins on wire rack, consume while warm for instant smile. 

(adapted from http://bakersdaughter.typepad.com/the_bakers_daughter/2010/02/carrot-cake-with-a-pecan-and-raisin-swirl-and-cream-cheese-icing.html )

Currently listening to_

Grouplove // 'Colors'

Apple Cinnamon Belgian Waffles

My favorite waffle recipe, with additional cinnamon and apples because I love them. I got this great Belgian waffle iron at an estate sale.. for the steep price of $1.75... but it is my favorite I've ever used. Incredibly non-stick, and it makes amazing fluffy-on-the-inside-crisp-on-the-outside goodness.

Wonderful old Oster waffle iron! 

also very good with apples on top as well as inside! 

yummm!

not surprisingly.. the guys on my dorm would usually congregate in the kitchen when they smelled these stacks of waffles.. 

Apple Cinnamon Belgian Waffles

Ingredients:
2 cups whole wheat flour
1/4 cup white sugar
3 tablespoons baking powder
3/4 tsp salt
2 cups milk
3 eggs
1/3 cup vegetable oil
1 tsp vanilla extract
approx. 1 medium apple, sliced into small pieces
1 tsp cinnamon

To Make:
1_ Combine flour, sugar, baking powder, cinnamon and salt in a large bowl
2_ Add milk, eggs, and oil to the dry ingredients, mix until combined.
3_ Add chopped apples, mix until combined.
4_ Every waffle maker is different, but usually use approximately 1/3 cup for Belgian waffles, and less for a regular waffle iron.
5_ Bake on waffle maker according to maker's directions
6_ Voila! Yummy (healthier AND tastier) Waffles!

(adapted from http://www.food.com/recipe/bellas-whole-wheat-belgian-waffles-109880)

Currently listening to_
Middle Class Rut // 'New Low'

Prep Time: 5 mins

Total Time: 45 mins

Easy Rich Chocolate (Cream Cheese) Truffles

This has been my go-to chocolate truffle recipe for a while. No, it is not a classic truffle recipe, which I do love, but everyone loves the creaminess of this recipe. And I've adapted it many ways, from orange-, hazelnut-, almond-, to cherry-chocolate truffles.

so much chocolaty goodness.

Ingredients:
1 block 8oz cream cheese @ room temp (many times I have used low-fat, though depending on brand this compromises the texture)
approx. 3/4 cup cocoa powder
approx 1/2 cup powdered sugar
1 tsp flavoring (vanilla extract, almond extract, etc.) if desired
6-8 oz semi-sweet chocolate chips

To Make: 
1_ 'Beat' cream cheese with a mixing spoon until smooth and workable
2_ Mix in half of powdered sugar until well mixed
3_ Mix in about half of cocoa powder until evenly mixed
4_ Repeatedly mix in powdered sugar and cocoa powder until it is to your taste: I error on the side of too much cocoa powder, as I like dark chocolate, but you can adapt this to be sweeter if you like. The mixture should be stiff and difficult to stir once everything is added.
5_ Add a teaspoon of flavored extract if you wish, though it is not necessary. Vanilla is always a good choice, even if you just want a simple chocolate flavor.
6_ Prep a cookie sheet (that will fit in your freezer) by covering with waxed paper
7_ Scoop out approximately a tablespoon of filling, and place on the cookie sheet. Repeat until all filling is used, they can be placed very close together, as long as they are not touching
8_ Place in freezer for about 10 minutes, or until chilled but not completely frozen
9_ Roll chilled filling into a ball and place back on waxed paper
10_ Place in freezer if they have warmed, for 5-10 min
11_ Meanwhile, melt chocolate chips in a double boiler, or in the microwave on high for 1 minute at a time, stirring in between. Be careful not to burn! 
12_ Take out fillings from freezer, and coat in chocolate, returning to clean waxed paper to set. These can be kept at room temp for a day, refrigerated for 2 weeks, or frozen for 3 months. But really, they will not last that long, believe me.

Currently listening to_
Tokyo Police Club // 'Gone'

Rustic Pear Tart

I've had this blog for a long time, but never actually had the time/energy to post! So for all of those people who wanted my recipes, here they are!

I made this tart last spring, but it was really delicious. I little thicker, crumbly crust and a delicious not-too-sweet filling. It's perfect for breakfast, dessert, and everything in between.

I did a simple twisted edge to the crust, little extra work,  but makes it pretty! 

yum! 

(Adapted from dulcisinfurno.blogspot.com)


Ingredients: For the pasty dough: 

2 2/3 cups all purpose flour
2/3 cup cold butter into small pieces
1/2 cup sugar
1 egg
1 pinch of salt
2 tsp baking powder

Pear Filling
1 1/2 lb pears
1/2 cup sugar
1/2 tsp cinnamon
1 tsp rum extract
1 tsp vanilla extract
1 tsp water

Wash for Crust
1 tablespoon milk
2 tsp melted butter
icing sugar to sprinkle


To Make:

Prepare the pastry dough: 
1_ Combine flour, sugar, baking powder, and salt into a large bowl. 
2_ Cut in butter with a pastry cutter or fork, until the mixture becomes even and crumbly. 
3_ Add egg and mix until combined. 
4_ Form into a ball, wrap in plastic wrap and refrigerate at least 20-30 minutes. 


Meanwhile, prep the filling:
1_ Peel all pears and cut into slices
2_ Combine in bowl with sugar,
Prepare the filling: peel the pears and cut into very thin slices. Put them in a bowl, add sugar, cinnamon, rum extract, vanilla, and water; stir gently
3_ Let rest at least 5 min


Assembly:
1_ Butter and flour a 12 in springform pan
2_ Roll out approximately 2/3 of the pastry dough on a floured surface, and place it in the pan, working it up   the sides of the pan about 1 in or so. 
3_ Arrange the pears on the pastry - DO NOT add liquid, as this makes the tart mushy. The pears have enough juice of their own. (Also, I am very particular with fruit fillings - I work in layers, making the most solid arrangement I can, so that there is minimal sinking during baking. It is annoying, but worth it)
4_ Roll out remaining dough, and place over the filling. 
5_ Cut off extra, and recombine if you wish to make a braided/twisted edge
6_ Fold any overlapping bottom pastry over the top pastry. .
7_ Make twisted edge out of extra, and place around the perimeter. 
8_ Mix butter and milk for the wash, and paint crust with a basting brush or fork. 
9_ Poke holes in the top crust with a fork to let air escape during baking. 
10_ Bake in a preheated oven at 350°F for 45-50 min or until the pastry crust turns a light golden brown.
11_ Let cool and remove form pan. Sprinkle with icing sugar and serve.


Note_ This pasty gets better after about a day, when the pear filling has had a chance to mix with the flavors of the crust. Perfect for picnics and the like :)


Currently listening to_ 
Armistics// 'Mission Bells'