This recipe for Carrot Cake ensures a moist, tasty three-layer cake that is sure to please your most finicky eaters!

Your Ingredients

2 cups all-purpose flour
2 cups granulated sugar
2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 tsp baking soda
4 eggs
1-tsp pure vanilla extract
1-1/2 cups vegetable oil
1 bag whole carrots (do NOT use the shredded carrot variety!)
1 cup chopped pecans or walnut pieces
16-oz box powdered sugar
8-oz pkg Philadelphia cream cheese
1-stick unsalted butter
1-tsp pure vanilla extract
3 round cake baking tins (not the pie tins)

Directions

Preheat oven to 350-degrees.

Grease the cake pans liberally with vegetable oil, Pam, or butter. Coat the bottom and sides of each pan with flour and shake off. Carrot cake is a very sticky cake.

Shred 3-cups of carrots by hand with a grater. DO NOT use the packaged variety because the recipe will not come out right.

Mix together the flour, sugar, cinnamon, salt, baking powder, and baking soda. Whisk together to distribute evenly.

Add vanilla and eggs to bowl and mix thoroughly. It will appear as though there isn’t enough moisture but continue mixing until mixture is the consistency in the video.

Add shredded carrots and vegetable oil. Mix well until the batter is the consistency in the video.

Pour batter evenly between your 3 pans and place into preheated oven. Bake for 30 minutes or until a toothpick comes out dry when inserted into the middle of each cake.

Prepare the Icing

Place powdered sugar, cream cheese, butter, 1-tsp vanilla, and pecans into bowl and mix until thoroughly combined.

Cool cakes on a rack for at least 30 minutes - 1 hour.

After cakes have thoroughly cooled, remove from cake pans and frost per video instructions.

Always Enjoy!

This Strawberry Jam recipe is so easy and delicious that you’ll probably start purchasing Mason jars in bulk and giving these as yummy gifts to all your friends!

Step 1:

Your Ingredients

1-1/8 lb strawberries, destalked and washed
12-1/2 oz sugar
juice of one lemon
1 tbsp butter

Your Utensils

1 medium saucepan
1 spoon
parchment paper
1 elastic band
1 half-litre jar

Step 2:

Add sugar to strawberries.

Put the strawberries in the pan, sprinkle over all of the sugar and place it into the fridge overnight.

Step 3:

Heat the strawberries.

Place the pan on a medium heat and let the sugar to dissolve. This will take roughly 6 minutes. Do not stir at this point as not to break up the fruit.

Once dissolved bring to a boil and add the lemon juice. Stir briefly and boil rapidly for 8 minutes.

Step 4:

Add butter and cool.

After 8 minutes spoon in the butter and stir in. Take off the heat and allow to cool for 20 minutes.

Step 5:

Transfer into jar.

Spoon the strawberry jam into the jar. Cover it with a small square of parchment paper and seal tightly with an elastic band. Finally, put the jar lid back on, closing it tightly.

The strawberry jam can be kept in a cool, dry place for 2-3 weeks.

Always Enjoy!

The origin of the Shoofly/Shoo-Fly Pie/Shoe Fly recipe is debatable but several seem to agree that it’s a Pennsylvania Dutch original.

The name, Shoofly, Shoo-Fly, or Shoe Fly appears to have derived from the fact that hundreds of years ago, baking was done in a large outdoor oven and the pies were invariably cooled outside where flies were attracted to the sticky molasses.

Try a warmed slice with a dollop of whipped cream on top… along with a cup of coffee.

Always Enjoy!

This healthy Poached Pear recipe is sooo scrumptious with the addition of caramel, yogurt, and walnuts!  I could eat this dessert every single day… well maybe not.  I hope that you enjoy this delicious recipe as much as I do!

Always Enjoy!

What a great Double Layered Chocolate Cake recipe!  It’s quick, easy, moist and definitely looks delicious.  I’m hosting a small affair in a couple of weeks and I think this looks easy enough that even I won’t mess it up.  I only know how to make several different types of cakes and never quite got the hang of putting together a fabulous-looking cake that was edible too. 

Now cookies… that’s different.  I have made so many different varieties of cookies over the years and they keep coming back for more.  Hey, we all have a talent for something!  What’s yours?  Click the button on the left-hand side and “Submit A Recipe.”  And send me a photo of yourself to attach to your recipe for all the world to see!

Here are the ingredients for your convenience:

For the cake:

3 oz dark chocolate, chopped
12 fl oz brewed coffee, hot
12-1/2 oz flour
21 oz sugar
4-1/4 oz unsweetened cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
3 large eggs
6-1/8 fl oz vegetable oil
12 fl oz buttermilk
1 tsp pure vanilla extract

For the icing:

6 oz dark chocolate, chopped
6 oz milk chocolate, chopped
16 oz creme fraiche
2 tsp pure vanilla extract
a pinch of salt

Utensils:

1 saucepan
1 whisk
2 bowls
1 mixer with whisk attachment
1 spatula
2 10-inch round springform cake pans
1 wooden skewer

Always Enjoy!

I’ve eaten cream cheese cake.  I’ve eaten pumpkin pie.  I’ve even eaten honey-pecan pie.  But I’ve never had the pleasure, or even thought about for that matter, of combining the lot!

This delicious Cream Cheese-Pumpkin-Honey Pie recipe is prepared by LukaIsntLuka who says… “It’s ridiculously delicious and really simple.” 

This easy pie recipe will make an excellent addition to your upcoming holiday table too.    

Your Ingredients

1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1/2 cup honey
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1/2 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 tablespoon pumpkin pie spice
1/4 teaspoon ground ginger, optional
1/2 teaspoon freshly ground nutmeg
2 premade pie crusts
Whipped cream, for topping

Preheat the oven to 350-degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the honey and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pie spices and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Always Enjoy!