Preheat oven to 350 degrees. Line cupcake tins with cupcake papers (Makes 24 cupcakes)
2 cups flour
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup finely shredded carrots
1 cup sugar
1 cup brown sugar
2/3 cup veggie oil
2 tsp vanilla
In a medium bowl place flour, cinnamon,cloves, ginger, nutmeg, salt, baking powder and baking soda. Whisk together until combined. Stir in carrots and set aside.
In bowl of mixer , mix together eggs, sugar, brown sugar and vanilla until combined and sort of frothy. Slowly add your dry ingredients stirring until combined.
Fill your cupcake papers with 1/4 cup batter and bake at 350 degrees for 24-28 minutes or until toothpick inserted in the center comes out clean. Remove tins from oven and place on cooling racks for 10 minutes. Remove cupcakes from tins and let cool completely.
CREAM CHEESE FROSTING
12-ounces cream cheese
3/4 cup butter, softened
2 tsp vanilla
4-1/2 cups powdered sugar
In bowl of mixer place cream cheese and butter, beat on medium speed until combined and fluffy. Add vanilla and mix until combined. Slowly add powdered sugar and beat until desired frosting consistency.
Frost cooled cupcakes and ENJOY!! 🙂
1 oz Root beer float vodka
2 scoops vanilla ice cream
1-1/2 cup cold root beer
1 frosty mug
In a frosty mug place 2 scoops of vanilla ice cream. Cover with root beer leaving enough space to add your root beer vodka. Float your shot of root beer on top and finish with a straw.
If you enjoy a root beer freeze….add root beer float vodka, vanilla ice cream and root beer to the pitcher of your blender. Blend for 1-2 minutes and pour into your frosty mug. Finish with a straw.
Preheat Oven to 350 degrees. Place parchment paper on the bottom of an 8×8 square pan and lightly spray with nonstick spray and set aside.
12 ounces or 2 Cups of German Chocolate, rough chopped
1/2 cup butter
1-1/4 cups flour
1 cup sugar
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs, beaten
In a saucepan melt the German chocolate (I used the bakes German chocolate) and the butter over low heat, stirring. Remove from heat and stir in flour, sugar, vanilla, baking powder, salt and eggs. Place in already prepared pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted 1 inch from the edge comes out clean. Let cool
Preheat Oven to 350 degrees. Spray one removable bottom tart pan with a nonstick flour spray.
4 ounces unsalted butter, softened
1/2 cup sugar
2 eggs, room temperature
1/2 cup self rising flour
1 tsp vanilla
In bowl of mixer cream together Butter and Sugar until light and fluffy.
Beat in eggs one at a time adding a little of your flour with each egg. Beat in vanilla until incorporated. With a wooden spoon fold in the rest of your flour.
Pour into your prepared pan and bake at 350 degrees for 20-25 minutes, until golden brown and when touched the to springs back. Place pan on cooling rack and let cool 10 minutes. Tip out of pan onto cooling rack and then let cool completely .
CHANTILLY PASTRY CREAM
1 ounce block cream cheese, room temperature
1 8 ounce tub mascarpone cheese
1 Tbsp vanilla
1 tsp lemon extract (optional)
1 cup powdered sugar
1 cup heavy whipping cream
Place your bowl and whisk attachment in the freezer for at least 15 minutes before starting your cream.
Whisk Cream cheese and mascarpone till fluffy. Add vanilla, lemon extract and powdered sugar, whisk until combined. Slowly pour in heavy cream while whisking on low. Turn up to medium and whisk till creamy and thick. Place in fridge until ready to use.
1 pint strawberries, sliced
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
You can use whatever fruit/berries you like or what is in season at the time. My Mom just prefers berries. 🙂
Place cooled sponge tart cake onto cake board. Top with pastry cream. Arrange berries/fruit on top of pastry cream. Store in fridge until ready to serve.
Preheat oven to 400 degrees. Grease a removable bottom quiche pan with a vegetable shortening nonstick spray.
1 pie crust
1-1lb roll of chorizo sausage
1 cup frozen southern style hash browns, thawed
1 can diced green chili’s
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese
1-1/2 cups heavy cream
salt and pepper to taste
Place your pie crust in your greased quiche pan, you can use a your favorite pie crust recipe for this. I used my grandma’s pie crust recipe https://crumbsinmymustachio.wordpress.com/2012/08/Peach-Pie/ . This recipe will make 2 so I just froze one. 🙂 Then place in the fridge to let rest.
While pie crust is resting in a pan over medium high heat brown and crumble the sausage. Drain and let cool.
In a large bowl beat your eggs and heavy cream. Add cooled sausage, hash browns, chili’s and cheeses, stir together. Add Salt and pepper.
Remove your pie crust from the fridge and pour egg mixture into pan. Place quiche onto a cookie sheet and loosely cover with foil.
Bake at 400 degrees for 50 minutes. remove foil and continue to bake for another 10-15 minutes.
Remove from oven and let set for 5-10 minutes before slicing.