Carrot Cake

By , December 11, 2013 18:17

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I have recently made this recipe for the restaurant.  I know what you’re thinking.  And the answer is: YES.  She WAS that good of a baker and her goods mesmerized people all around us.  This time, I made the carrot cake without nuts, and served it with a mascarpone whipped cream frosting,  Madagascar Bourbon Vanilla Ice Cream, drizzled with Spicy Caramel Sauce and dusted with ground nutmeg. Some people just don’t dig on the carrot cake, usually.  But not this one.  I had numerous people who usually HATE carrot cake say that they loved it and would never have even tried it because of the horrible monstrosities that they have experienced with others before; frosting that was too sweet, dryness of the cake (which is the ultimate sin in all of baking), and the number one complaint about previous ventures, the “weird textures,” which included the addition to nuts in the cake.  I totally get that.  I hate nuts in my cake.  I’m eating something soft.  Why should that have to compete with a totally different medium of texture like a nut?! Kinda ruins the whole experience in my mind. I never let my mom know that I hated them.  I just picked them out, or just ate them. Until I got older and started to help her bake. Then I found my voice. We would make one with nuts, and one without. Yup.  My mommy spoiled me 🙂 Now go spoil yourself with this recipe 😀

CARROT CAKE

INGREDIENTS:

  • 2C AP Flour
  • 2 tsp Baking Powder
  • 1-1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Ground Cinnamon
  • 2 tsp Ground Nutmeg
  • 2C Granulated Sugar
  • 1-1/2C Canola Oil
  • 4 Large Eggs
  • 2C Raw Shredded Carrots
  • 1 20oz can Crushed Pineapple, drained. (applesauce can also be used in place of the pineapple)
  • 1/2C chopped Walnuts (optional)

DIRECTIONS:

  • Preheat oven to 350* and grease 9’9″ pan
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a large bowl, beat together eggs, sugar, canola oil until well combined.  Add carrots and pineapple.  Add flour mixture and combine thoroughly.
  • Pour batter into greased pan and bake for 1 hour, or until top is browned and toothpick inserted in center comes out clean. Let cool for about 30 minutes before cutting.  Also freezes well.

 

 

Banana Bread Pudding Brulee

By , December 9, 2013 17:43

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While looking for bread pudding recipes, it was quite a struggle to find one that incorporated quick breads, as opposed to the usual day old baguettes.  I found a recipe for a pumpkin bread pudding brulee, which used the latter. Not exactly what i was looking for, but I read the recipe throughout anyway.  I found a new technique that I was DEFINITELY going to experiment with, which turned out to be a huge success!! YAY ME!! I did eventually find a recipe from Bobby Flay that incorporated pumpkin bread, along with pureed pumpkin (Which you can replace the bananas and banana bread with in this recipe!), so I added the brulee technique from the other recipe and voila!!  I used the Banana Bread Recipe that you can find on this website. I also served this with our Madagascar Bourbon Vanilla Ice cream (Recipe found within as well).  Enjoy!!!

Yields 16 Servings

BANANA BREAD PUDDING BRULEE

INGREDIENTS:

  • 4C Heavy Cream
  • 2C Whole Milk
  • 12 Egg Yolks
  • 2 Vanilla Beans, scraped (or 2T Vanilla bean Paste, or 2T Madagascar Bourbon Vanilla powder, or 2T Vanilla Extract)
  • 1C Granulated Sugar
  • 6T Maple Syrup
  • 2C Mashed Bananas
  • 2 Loaves Banana Bread, cubed
  • 2C Brown Sugar (for the brulee)

DIRECTIONS:

  • Preheat oven to 325*
  • In a medium saucepan, bring the milk, cream, and vanilla bean and seeds (or whatever medium of vanilla you’re using) to a simmer.
  • In a large bowl, whisk together yolks, sugar, maple syrup, and bananas. Slowly add cream mixture, constantly whisking to avoid scrambling the eggs (if you’re using vanilla bean, remove pod at this time and lay out on a dishtowel to dry. This may be used to make vanilla sugar!!)
  • Place banana bread cubes into a shallow baking dish and pour the custard mixture over, allowing to soak in for about 15 minutes.
  • Ladle into ramekins or custard dishes and place in a water bath (a larger roasting pan with HOT water that comes about halfway up the sides of the ramekins. Or, you could just bake in the dish that you had them soaking in the first place. I prefer ramekins, since they’re individual serving sizes.
  • Bake for about 1 hour, or until the tops start to turn golden brown and the center jiggles slightly. Remove from oven and water bath.
  • Spoon about 1T of brown sugar on top of each of the bread puddings. Use a brulee torch or place under the broiler until brown and bubbly.  Serve warm with some Madagascar Bourbon Vanilla Ice Cream.

Spicy Caramel Sauce

By , December 9, 2013 16:55

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Why conform to pop culture when you can WOW people with something different and off the beaten path?! With the resurgence of Salted Caramel EVERYTHING, its a nice change to check something unique out.  Now, I know what you’re thinking-“DUDE!! Salted Caramel is the S**T!!!” Undoubtedly, it is pretty amazing.  BUT Spicy Caramel Sauce is where it’s at.  Truly.  It has a veritable myriad of uses.  I have made it for Apple Streusel Dumplings (recipe coming soon!), Madagascar Bourbon Vanilla Ice cream topping,  swirled on top of a Bourbon Buttercup Squash Soup, drizzled over Carrot Cake with mascarpone whipped cream frosting, talks of cocktails, BBQ mops, Pork loin glazes, and so forth.  Enjoy this recipe and change it up a bit!! Don’t always go for what Starbucks tells you is hot (although I DO love me some Starbucks 😉 )

 

SPICY CARAMEL SAUCE

  • 2C Heavy Cream
  • 1C Apple Juice
  • 2 Star Anise
  • 8 Whole Cloves
  • 1 teaspoon Ground Ginger
  • 4 Cinnamon Sticks
  • 1/2 teaspoon Ground Nutmeg
  • 3C Granulated Sugar
  • 1C Water

DIRECTIONS:

  • Combine cream, apple juice, and spices in a medium saucepan.  Bring to a simmer, remove from heat, and let steep for about 20 mins.  Strain through a fine mesh sieve into a clean bowl and keep warm while preparing the caramel.
  • In a large saucepan over high heat, combine sugar and water.  DO NOT STIR!!! Let this boil until it reaches a deep amber color. SLOWLY add the cream mixture, constantly whisking until smooth. Remove from heat and let stand 5 mins for sauce to thicken up.  Keep refrigerated up to 2 weeks.

Madagascar Bourbon Vanilla Ice Cream (French Style)

By , December 9, 2013 16:41

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I have just discovered the joys of  ice cream making at the restaurant, due to a gift from a friend (THANK YOU LIL DB!!!).  The reviews all came back as “This is the best freakin ice cream I’ve EVER had!!” so, it may be a staple recipe!! The image above was our inaugural batch, served as a tasting with Spicy Caramel Sauce, whose recipe you can also find on this site!  The key to this ice cream’s allure is this magical little bottle of yum:

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MADAGASCAR BOURBON VANILLA ICE CREAM

INGREDIENTS:

  • 1C Whole Milk
  • 2C Heavy Cream
  • 3/4C Granulated Sugar
  • Pinch of Kosher Salt
  • 6 Egg yolks (8 for a richer custard like consistency)
  • 1T Madagascar Bourbon Vanilla Powder

DIRECTIONS:

  • Heat milk, cream, vanilla, sugar, and salt until sugar is dissolved.  Remove from heat.
  • In a separate bowl, whisk egg yolks, SLOWLY adding the cream mixture to temper eggs.  Once all the cream mixture is incorporated, pour back into the sauce pan.
  • Place saucepan over medium heat and constantly stir until mixture thickens to coat the back of a spoon.  Run your finger through the back of the spoon.  If the sauce doesn’t run back into the stripe you just made with your finger, remove from heat.  Pour into a large bowl over an ice bath.  Whisk mixture until cool.
  • Pour custard into ice cream bowl (this has been frozen for about 4 hours prior, preferably overnight) and churn to manufacturer’s directions (about 20-25 mins).  Using a rubber spatula, place ice cream into freezable container and freeze for about 4 hours before serving. Yields 1 quart of ice cream.