Category Archives: vegetable

We like cartoons.

I like cartoons, always have and I know I always will. I’m sure when I’m 45 I will still love to watch all sorts of cartoons… correction… I KNOW I will.  🙂  This last weekend I was fortunate enough to have my family out for the husband’s birthday; by the way, we had a blast! Initially it was my mom, Andrea (little big sister), Linda (big sister), her husband and daughter. We got things ready for a little birthday party for the husband while he was out taking a police officer exam. [Wish him luck! 😀 ] We did a Bee Movie theme, it’s his new favorite movie. My husband and I signed up for a Hollywood Video membership for $29 a month and get unlimited movie rentals a month. The second we signed up I told him I wanted to see Bee Movie. He rolled his eyes and said I was lame. 🙄  I’ve seen the previews and thought it looked too stinkin’ cute to pass up. After about 4 weeks, I FINALLY got a copy and we saw it as soon as we got home. The movie is SO cute and funny. I definitely recommend it to anyone.

Back to the main topic… my sisters, mom and bro-in-law get the house decorated and began the enormous task of making food. We begin to make cupcakes, salsa, potato salad, baked beans, corn on the cob, hamburgers and hot dogs.  😀  The party went off great! Everyone ate, talked and enjoyed the day to celebrate such a great man… my husband! We all sat and vegetated after filling our bellys with food and began watching UFC when the door bell rings. Koa flips out and I run to the door to tell whoever it is to stop ringing the door bell when I see my dad! WHAT! MY DAD! My dad didn’t come with my sisters and mom on Friday evening because he had to work on Saturday and was just going to stay home and wait for his girls to come home.  So while we were eating then beginning to vegetate he was getting out of an 8 hour work day, then driving the 4.5 hour drive for the husbands birthday. How awesome is my dad? I know, too flippin’ awesome.  🙂  On Sunday morning, I woke up at 7 am. BOO!  😐  and began to make breakfast for everyone. My dad wakes up and showers and plops on the couch. What is he watching you ask? SpongeBob SquarePants. Yup, SpongeBob SquarePants. He is a 48 year old dood that absolutely loves cartoons, which shows me what I will be like to watch at that age.

When I saw this weeks recipe was carrot cake, I secretly got excited! The husband loves carrot cake, but I don’t make it all that much because of the shredding. I am famous for my crappy shredding skills and shredding chunks of my fingers off. But I knew Dorie wouldn’t fail me with a fantastic recipe… and as usual, she didn’t. This is a great cake with an awesome flavor. I changed my version up a bit by making it like a jelly roll then cutting circles out to make mini cakes. I cut the sugar on the frosting but it was still delicious. Check out other TWD bakers here.

Bill’s Big Carrot Cake
Baking: From My Home to Yours by Dorie Greenspan

Yields 10 servings

Ingredients:

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened)
½ cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola oil
4 large eggs

For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:
Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.
Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:
This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:
The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

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Filed under birthday, cake, dessert, fruit, nuts, sugar, Tuesdays with Dorie, vegetable

Why do you have a glove on?

No glove no love! haha! Just kidding, but I couldn’t resist with the blog title I chose. ;-P

I was surfing through my usual blog roll trying to figure out what to make with the one pound of ground beef I had in the fridge already defrosted. I went over to Bake & Destroy and checked out The Joy of Cooking Humans for a recipe but didn’t find anything that really caught my eye or my zombie eye for that matter. I went over to Ley at Cilantro & Lime and saw she made a Meatloaf and Mashed Potatoes but it didn’t get my buds salivating. Then I heard a co-worker in the next cubicle say “Damn!”. I roll over in my chair and see what the crap is going on. He says his chili isn’t good re-heated. Then it hit me like a Mack Truck. I want to make chili! I have never attempted to make chili or anything close to it. I searched online for a recipe that I had the majority of things for and after about an hour of searching I found the Best Ever Chuck Wagon Recipe. I read it and realize I have everything to make the best chili that my big orange pot has EVER seen! Muwahahaha! LOL

I get home and start immediately on the chili, it said it needs to simmer for an hour. So I get started and realize I don’t have a green pepper. CRAP! It’s ok, I’ll throw in some corn. No biggie. CRAP! I don’t have a Habanero Chili! CRAP! It’s ok, I’ll throw in 2 chopped Jalapenos. I only have one can of kidney beans! CRAP CRAP CRAP! Wait a minute… that is a recipe for two pounds of beef. So I halfed the recipe and I added a little more corn so substitute for the extra beans I didn’t have. I begin to chop the onion and Jalapenos with a green medical-like glove. My husband says “Why do you have a glove on?” I said “I don’t want to burn my eye ball out of it’s socket”. I have, on occasions, chopped some Jalapenos for spicy corn or salsa, then later in that day or even WHILE I chop, I give my eye a little rub. Then… 3…2…1… F*CK!!! My eye burns and I want to rub it so I do with my JALAPENO infused hand. Yeah, it’s no fun. LOL So I let it simmer for about 35 minutes and it was insanely delicious. It isn’t as spicy and the husband and I would have liked it. But it was still really good. When he was putting the left overs away he added some red pepper flakes and he said that’s what it needed to be… the best chili the orange pot has ever seen! Muwahahahah!

We served it with a side of cornbread. It was fantastic. We give this chili a thumbs up, in a medical glove of course. 😉

Enjoy!
-M

INGREDIENTS
2 pounds ground beef (I used 1 1/4 pounds)
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped (Substituted with about 2 cups of corn)
1 habanero pepper, chopped (Used 2 Jalapenos)
3 (15 ounce) cans kidney beans, drained (Used 1 15 oz. can)
3 (15 ounce) cans tomato sauce (Used about 2 15 oz. cans)
1 tablespoon chili powder (Used 2 T )
2 teaspoons salt
1/2 teaspoon garlic salt (Used 1 T )
1 drop super-hot hot pepper sauce (Used about 2 T )

DIRECTIONS
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

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Filed under beans, beef, chili, jalapeno, spicy, tomato, vegetable