Manage your shopping list and search for recipes from across the web at ZipList.com

 
my foodgawker gallery
Wednesday
Dec222010

Layered carrot cake

I want to know what person first thought that carrots and cake would go well together. It sounds terrible! It certainly is a delicious combination, though, isn't it? Pair it with a creamy frosting and there is not a whole lot that beats it.

I saw this recipe in Christmas Baking 2010 magazine and knew I had to make it. My husband's birthday was coming up, so there was my perfect excuse to do so! I don't think I need to tell you that it tasted incredible. The pictures speak quite well for themselves.

Preheat your oven to 350 degrees F. Allow 4 eggs to stand at room temperature for 30 minutes. Meanwhile, grease three 9x5x3.5-inch loaf pans and set aside. Or do like I did and use one loaf pan three times.

In a large bowl, stir together:

2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon cardamom

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Toast 1/2 cup of pecans.

Finely chop the pecans after toasting.

In a medium bowl, combine:

4 eggs

3 cups finely shredded carrots

1/2 cup toasted, chopped pecans

3/4 cup vegetable oil

Add the egg mixture to the flour mixture and stir until well combined.

Divide the batter amongst three greased loaf pans.

Bake in preheated oven for about 25 minutes, or until a toothpick inserted into the center of it comes out clean. Cool in pans for 10 minutes and remove. Do this carefully! One of my cakes broke straight down the center.

Place one cake layer on a rectangular serving platter and spread 1/2 cup of Orange-Honey Frosting over top of it. Top with another cake layer and another 1/2 cup of frosting. Add remaining cake layer and spread with the remaining frosting.

To store, cover and place it in the refrigerator for up to 3 days.

Carrots + cake = yum!

Click here for a printable recipe!

Wednesday
Dec222010

Orange-honey frosting

I have made more frosting in the month of December than I did in the previous two years. Frosting is one of my great weaknesses. Back in high school, if my stepmom ever had frosting in the house I would smear it onto a graham cracker and devour it. Then I would fight the urge to do it all over again. And still to this day, I have to exercise great willpower when it comes to frosting.

This particular frosting goes great with carrot cake. It would also be great on a spice cake or a nut cake. Licking it from the spatula works, too. (Don't think I didn't do this.)

(Source: Christmas Baking 2010)

In a medium bowl, combine:

2 8-oz. packages softened cream cheese

1/2 cup softened butter

1 cup powdered sugar

2 teaspoons vanilla

2 teaspoons finely shredded orange peel

3/4 cup honey

Beat with an electric mixer on medium-high speed until light and fluffy. If the frosting seems too soft, chill for 15-20 minutes before spreading.

Delicious!

Click here for a printable recipe!

Wednesday
Dec222010

Reuben dip

I have seen at least a dozen different variations of reuben dips, and I have made a handful of them. A few years ago, my supervisor brought this variation to a work gathering and it was by far the best I had ever tasted. I begged and pleaded for the recipe, and she gave it up! My husband and I make it a couple times a year and every time we do, it does not last long. It is supremely addicting!

Preheat oven to 350 degrees F.

In a medium bowl, combine:

2 2-oz. packages Buddig corned beef (it's easier to chop the slices up beforehand, but I tend to be lazy and use the edge of my spoon to cut them into pieces)

One 8-oz. package cream cheese

1/2 cup saurkraut

1/2 cup sour cream

1 cup grated swiss cheese

Mix it all up.

And throw it into a lightly greased baking dish.

Cook in preheated oven for 15-20 minutes.

And serve!

My favorite thing to eat this dip with is bread. Pumpernickel, rye or even pump-rye are my favorites. Crackers work, too. Or just a large spoon.

Click here for a printable recipe!

Tuesday
Dec212010

Spicy grilled cheese sandwich

This week's grilled cheese sandwich was born out of my desire for spice. I am always looking for ways to turn up the heat in recipes. This was a very fun sandwich to create, and it was even more fun to eat! If you like spice, you must try this one!

Butter one side of a piece of wheat or white bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

Cheddar, cojack or pepperjack cheese (I used pepperjack, but next time I'll make a different choice; I loved the extra spice from the pepperjack, but it is not a cheese that melts well)

Salsa (Adding the salsa right away made my sandwich just a teeny bit soggy; I didn't mind it, but if you want to avoid this, I would suggest adding the salsa immediately before serving or perhaps dipping the entire sandwich into a bowl of salsa before each bite)

Sliced turkey

Banana peppers (I used jarred peppers; be sure to dab peppers with a paper towel first to avoid extra moisture and sogginess)

Jalapeno pepper slices (Again, I used peppers from a jar, and be sure to dab with a paper towel)

Ground black pepper

Top with:

Cheddar, cojack or pepperjack cheese

A piece of wheat or white bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and enjoy!

Saturday
Dec182010

Veggie cheese stromboli

The first time I ate stromboli was a few years ago at 3:00 in the morning after a night out in Fort Myers, Florida. And oooohh my, did it taste delicious! Our friend's mother had made it for us, knowing we would likely be hungry when we got back to her house. My husband and I often reminisce about that late-night meal and immediately we are both salivating as badly as our 6-month-old drool machine, Sammy. Over the years, we have talked about attempting a stromboli recipe ourselves, but we just never did it. Until now!

I didn't want to make just any old stromboli recipe. I wanted to make one that looked and sounded really good. I kept my eyes open for a while and eventually I came across this recipe from Parenting magazine, of all places. It is incredible! We had a friend over at our house when it came out of the oven and the three of us stood at the kitchen counter and devoured almost the entire thing as if we were cows at the trough.

You have to make this! Yes, I'm giving orders. I don't want anyone to miss out.

Preheat your oven to 400 degrees F and line a baking sheet with aluminum foil. Coat the foil generously with cooking spray.

Combine in your food processor's bowl:

1/2 cup pitted kalamata or black olives

8-10 sun-dried tomato halves, packed in oil

1 Tbsp. oil from the sun-dried tomato jar

Pulse until the mixture forms a rough paste.

Lightly flour a flat working surface and a rolling pin. Roll 1 pound of pizza dough into a 14x10-inch rectangle. Spread the olive-tomato mixture onto the dough, leaving a 1-inch border around the edges.

Top with 12-15 slices of overlapping provolone cheese.

Top this with a 10-oz. box of frozen spinach that has been thawed and squeezed (to drain water) and a 12-oz. jar of roasted red peppers that have been drained, patted dry and cut into strips. Make sure the pepper strips run parallel to the longest side of the rectangle.

Fold 1 inch of dough over the filling on the short sides of the rectangle. Then fold the long sides over and pinch the dough together at the corners.

Roll the dough, starting at one of the long ends, as tightly as possible.

Brush the border lightly with a bit of beaten egg and pinch the seam to seal it shut.

Transfer the roll to your prepared baking sheet, seam side down. Brush the entire surface with beaten egg.

Bake for 30 minutes in the preheated oven, or until the bread is golden and sounds hollow when it is tapped.

If a bit of the guts have spilled out, take photos of it so you can show people how delicious it looks.

Close-up of the deliciousness.

Allow it to cool for a bit and cut into 1-inch strips crosswise.

Have you started making it yet?

Veggie Cheese Stromboli

One of my Top 5 favorite recipes of all time. This stromboli is SO GOOD.

Serves: 12

Total time: 50 min

Veggie Cheese Stromboli

 


Ingredients:

  • ½ cup pitted kalamata or black olives
  • 8-10 sun-dried tomato halves, packed in oil
  • 1 tablespoon oil from the sun-dried tomato jar
  • 1 lb pizza dough
  • 12-15 slices provolone cheese
  • 10-oz. box frozen chopped spinach, thawed and squeezed to drain excess water
  • 12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
  • 1 egg, lightly beaten
Instructions:
  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray.
  2. Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.
  3. Lightly flour a work surface and rolling pin; roll dough into a 14x10-inch rectangle. Spread with olive mixture, leaving a 1-inch border around the dough edges on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer, long sides parallel to the long sides of the dough rectangle.
  4. Fold 1 inch of dough over the filling on the short sides of the rectangle. Fold the long ends over the filling, pinching the dough together at the corners. Roll the dough, starting at one of the long ends, as tightly as possible. Before roll is done, brush the border lightly with egg and pinch the seam to seal.
  5. Transfer the roll, seam side down, to the prepared baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped.
  6. Loosen the bottom of stromboli from the foil with a spatula; transfer to a cutting board and let cool.