SWEET YELLOW CORNBREAD

It's WEDDING WEEK!   My daughter is getting married on Friday, October 30th.   It's a busy week trying to get the final details done.  I have to make trips to the grocery store, and last minute errands for the Brunch I will be doing for Friday morning.

I feel a little better about going in/out of the stores now that I have my MedImmune Health Virus Protect+ for my Green Air protable Immuno 2.0 Diffuser.  (ad)

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To learn more about how the concentrate works, watch this video:  https://www.youtube.com/watch?v=vY_UldNl75s&feature=youtu.be

Sanitize anything anywhere!   Save for pets, the environment, fabrics, or any surface.  This Immuno-2.0 works has a disinfectant, as well as, a hand sanitizer.   Stay safe and healthy!    External use only! 

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​It's Fall and it is time for baking!   I thought I would share another beautiful Bundt cake with you.   It's a delicious moist carrot cake.   This is a great fall cake, and is perfect to add to your fall brunch boards.

My husband and I both love a good carrot cake.  However, I left out the raisins on this one.  There are many who don't care for raisins.   I really didn't miss them.   I added in some delicious maple pecans to this batter.   The cake was delicious!   Another great cake for breakfast!  #eatcakeforbreakfast

Here's the scoop on the carrot cake:


Ingredients:

• 2 cups all-purpose flour 
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon (I use organic Vietnamese cinnamon)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup canola or vegetable oil (I use canola)
• 4 large eggs room temperature
• 1 and 1/2 cups  light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 1/2  teaspoons pure vanilla extract  (I use Bourbon vanilla)
• 3 cups grated carrots, lightly packed
• 1 cup maple pecans
• 1/2 cup of shredded coconut

For the Pineapple cream cheese frosting:

• 1 (8-ounce) package brick style cream cheese, softened to room temperature
• ½1/2  cup or 1 stick unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1 teaspoon pure vanilla extract (I use Bourbon vanilla)  
• 2 Tablespoons of Pineapple juice   

Instructions:

To make the carrot cake:

• Preheat oven to 350°F Spray Bundt cake pan well with non stick cooking spray 
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined. Add the grated carrots into the wet ingredients and mix until well combined.  Fold in the maple pecans and coconut.
• Pour the wet ingredients into the dry ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
• Pour the cake batter evenly into Bundt Pan. Bake at 350°F for 30-35 minutes or until the top of the cakes are set and a toothpick inserted into the center and comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool for about 20-25 minutes. Once the cakes have cooled, transfer to cake plate.   Cool for about 20 more minutes before frosting.

To make the Pineapple cream cheese frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar, vanilla extract, and 2 Tablespoons of Pineapple Juice and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Grazing Boards are just the best!   Some call them char·cu·te·rie, however, here in my neck of the woods we call them #grazing boards.

I love making a brunch type of board for the office.  A combination of a little meat, cheese & crackers, along side of crackers, popcorn variety, fall candies, and delicious desserts.  That brings me to the beautiful Bundt cake.    If you are like me, each time you go to remove the cake from the pan, you say a little prayer.

Bundt cakes are exquisite by themselves without all the icing, etc.   They can be difficult to remove from the plan.  This beautiful deep dark  chocolate cake didn't lose a crumb.   I admit I didn't a little dance for this one.

The cake base is deep rich dark chocolate mayonnaise cake.   The mayo keeps the cake moist.   I used buttermilk as well, and my favorite Bourbon vanilla.   The Bourbon vanilla brings out a rich flavor.  I found mine at Trader  Joe's.  However, I did see where you can order on Amazon a variety of the Bourbon vanilla's.

I topped with a dusting of just organic powdered sugar.  It looks beautiful like snow falling.   The cake was delicious for breakfast.  If you follow my posts, you know that I love cake for breakfast.  #eatcakeforbreakfast

Here's the scoop on the cake:

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder  (hershey's dark for a deep chocolate)
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 2 tsps. vanilla extract - Bourbon Vanilla
• 1 cup Hellmann's® mayo
• 1 cup Buttermilk
• 1/4 cup water

Instructions:

HINT:  Don't spray your Bundt pan until right before you pour batter.  Important!


Preheat oven to 350 Degrees:

In mixer:

Combine Flour, cocoa, baking powder, baking soda, sugar in bowl.  Fold in 3 eggs, buttermilk, water, and vanilla.   Mix for a couple of minutes - then fold in the mayo.  Mix well.

Spray your Bundt pan on every crease with Pam Spray.  Don't flour or add anything to the pan.  Pour the batter in evenly.    Bake at 350 Degrees for approx 30-35 minutes.  Oven temps vary, so you need to toothpick and remove from oven.  Don't overbake.

Remove from oven and let cool for approx 30 minutes.   Then turn Bundt Cake upside down onto cake plate and give it a little shake.  This cake came out without any problems.    

Dust with organic powdered sugar.  Keep cake airtight with plastic wrap or container.  Don't refrigerate.

Don't you just love October?  It's the kick off of all the fun ghosts, goblins, monsters & more!  It's fun making cookies with monster eyes, sprinkles, etc.  Also, ghosts made from tootsie pops & tissue paper!

I had a blast on THV 11 The Vine Morning Show on Monday.   Do to the dreaded COVID Pandemic, I was by myself in the weather garden.  It also happened to be when a cold front came through Little Rock.  It was about 50 degrees if I recall.

I am hot natured, however, in the shade with the wind blowing outside for about two hours, it gets a little nippy, even for me!

I made several boards for the Segment.  Fun candy boards, and a Petit Jean meat & cheese board.

The fun thing was making the monster dark chocolate chip peanut butter monster cookies!   I am loving the Professor Nutz Peanut Butter.   

This Peanut Butter is the best for baking!  I really love the taste, and the texture is perfect to use for baking cookies!  I also used it in making homemade granola!  

It took Professor Nutz around two years to develop this awesome PB.  Professor Nutz contains 30 grams of essential vitamins & minerals, 7 grams protein per ouce, and only 1 gram of sugar!  #winwin

The lower calorie PB is great for baking and snacking!

Here's the recipe for my Divine Peanut Butter, Dark Chocolate Chip monster cookies!

Ingredients:

INGREDIENTS

• 1 and 1/2 cups all purpose flour, spooned & leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon pink himalayian or seasalt salt
• 1 stick of Vermont Creamery Butter unsalted  (DON'T SKIMP)   Heat in microwave to soften for 30 seconds before putting in mixer ----DON"T SKIP THIS STEP
• 3/4 cup of granulated sugar
• 1/4 cup  light brown sugar
• 1/4 cup of Professor Nutz Peanut Butter ------- really great for baking
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1 cup of Dark Chocolate chips 
• 1/4 cup - 1/2 cup of Halloween sprinkles & eyes (find them in your cookie icing section or on Amazon)

TO MAKE:

• Preheat oven to 350°F. Line two large baking sheets with parchment paper 
• In a large mixing bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar for 1-2 minutes until well combined.
• Add in the peanut butter and continue mixing until well combined, Mix in the egg and vanilla extract until fully combined. Slowly add in the dry ingredients and mix until just combined.
• Add in the 1 cup of the dark chocolate chips until well combined.
• Stir in Monster eye and sprinkles - Don't mix with Mixer - I used a wooden spoon to gently fold in the sprinkles.
• Roll cookie dough in a ball and place on cookie sheet, or use a scoop.  I like mine large.  I
• Bake at 350°F for 10-12 minutes or until the tops are set.  Remove from the oven and allow to cool on the baking sheet for 5-10 minutes,    BE SURE AND CHECK YOUR BATCH TO SEE HOW YOUR OVEN BAKES.   EACH OVEN CAN BAKE DIFFERENT.  DON'T OVERBAKE - YOU WANT THEM JUST A LITTLE GOLDEN.

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