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How to make Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

How to make Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Marshmallow Fluff Carrot Cake (03:21)

Bobby tops his carrot cake with a marshmallow-fluff-cream-cheese frosting.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/carrot-cake-with-marshmallow-fluff-cream-cheese-frosting-recipe2.html?oc=linkback

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting
1 video | Marshmallow Fluff Carrot Cake (03:21)

Total Time:
3 hr 30 min
Prep:
1 hr 15 min
Inactive:
2 hr
Cook:
15 min

Yield:
1 (8-inch) cake, about 10 servings

Level:
Intermediate

Total Time:
3 hr 30 min
Prep:
1 hr 15 min
Inactive:
2 hr
Cook:
15 min

Yield:
1 (8-inch) cake, about 10 servings

Level:
Intermediate

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Marshmallow Fluff Carrot Cake (03:21)

Bobby tops his carrot cake with a marshmallow-fluff-cream-cheese frosting.
Ingredients

1/4 cup melted unsalted butter, cooled, plus more for buttering pan
1 cup crushed pineapple, drained
3 large eggs
1/2 cup canola oil
2 teaspoons vanilla extract
1 pound carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
Cream Cheese Marshmallow Frosting, recipe follows
Cream Cheese Marshmallow Frosting:
Fluff:
3 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup
1/3 cup plus 2 tablespoon granulated sugar
1/2 vanilla bean, seeds scraped and reserved
2 large egg whites
Pinch salt
Pinch cream of tartar
8 ounces cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 pound organic powdered sugar, sifted twice
2 cups Fluff
1 teaspoon vanilla extract
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Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.
Fluff:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.

Recipe courtesy of Bobby Flay

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How to Make Carrot Cake Cupcakes – Online recipe list

How to Make Carrot Cake Cupcakes – Online recipe list

Recipe courtesy of Kevin VanDeraa,
Online recipes list

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Total Time:
1 hr 20 min
Prep:
1 hr
Cook:
20 min

Yield:
16 cupcakes

Level:
Intermediate

Ingredients

Nonstick coating
1/2 cup hot water
1/2 cup dark raisins
6 1/2 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cocoa powder
1 teaspoon ground cinnamon
4 1/2 ounces corn oil
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
8 ounces carrots, shredded
2/3 cup walnuts, toasted, chopped
Maple Cinnamon Pastry Cream Filling, recipe follows
Cream Cheese Frosting, recipe follows
Orange and green food coloring, for garnish, optional
Marizpan or almond paste, for garnish, optional
Maple Cinnamon Pastry Cream Filling:
1 ounce butter
1/4 teaspoon maple flavoring
1 egg plus 2 egg yolks
4 ounces sugar
1 1/4 ounces cornstarch
1/8 teaspoon ground cinnamon
16 ounces milk
1/2 vanilla bean
Cream Cheese Frosting:
4 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
6 ounces powdered sugar
1 teaspoon vanilla extract
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Directions

Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.

In a small bowl, pour the hot water over the raisins to rehydrate and set aside.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.

Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.

To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.

Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Maple Cinnamon Pastry Cream Filling:

The key to making pastry cream is in the set up. It’s best to set the stage with everything before you start cooking anything.

Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.

In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.

In a medium mixing bowl, beat the eggs and set aside.

In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.

In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.

Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.

Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs’ temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
Cream Cheese Frosting:

In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

Recipe courtesy of Kevin VanDeraa, Cupcake Wars, 2012

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Web recipes online – Carrot Cake Whoopie Pies

Recipe courtesy of Sandra Lee

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IngredientsWhoopie Pies:
One 18-ounce box carrot cake mix
1 stick (4 ounces) unsalted butter, at room temperature
3 large room temperature eggs
1/2 cup raisins
1 carrot, grated
Filling:
12 ounces room temperature cream cheese
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup finely chopped walnuts
Add Checked Items To Grocery List DirectionsFor the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisinsand carrots. Refrigerate for at least 30 minutes or up to 2 hours.

Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.

For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners’ sugar and vanilla with a hand mixer until well combined and light and fluffy.

To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat

with the remaining cookies and filling. Arrange the pies on a serving platter and serve.

From the online web Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Recipe courtesy of Sandra Lee

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How to Make Easy chocolate cake Recipe

Easy chocolate cake Easy chocolate cake

Perfect for birthdays, this is a great recipe for an easy, foolproof chocolate cake. It’s moist and fudgy and will keep well for 4-5 days.

Ingredients

For the cake

 225g/8oz plain flour

350g/12½oz caster sugar

85g/3oz cocoa powder

1½ tsp baking powder

1½ tsp bicarbonate of soda

2 free-range eggs

250ml/9fl oz milk

125ml/4½fl oz vegetable oil

2 tsp vanilla extract

250ml/9fl oz boiling water

For the chocolate icing

200g/7oz plain chocolate

200ml/7fl oz double cream

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
    Technique: Greasing and lining cake tins
    Greasing and lining cake tins
  2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
  3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
  4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
  5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
  6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
  7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
    Technique: Removing cakes from a cake tin
    Removing cakes from a cake tin
  8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
  9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.
    Technique: Icing a cake with chocolate ganache
    Icing a cake with chocolate ganache

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How to make beef burgers – online recipe list

Beef burgers - learn to make

Ingredients list

  • 1 small onion
  • 500g good-quality beef mince
  • 1 egg
  • 1 tbsp vegetable oil
  • 4 burger buns
  • All or any of the following to serve: sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method

  1. Peel the onion, slice in half through the root and trim off the top. Place cutside down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.
  2. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
  3. Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.
  4. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

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How to make carrot cake – online recipe list

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DIANE WEBER

About this recipe:This is a great carrot cake recipe that is easy to make. It calls for self-raising flour, carrots, walnuts and cinnamon – no other spices, pineapple, raisins, etc. The Cream cheese icing is also easy to make and really delicious. Feel free to reduce the amount of sugar in the cake if you prefer your cakes less sweet.

Ingredients list
Serves: 12 

  • 250g self-raising flour
  • 2 teaspoons ground cinnamon
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 120g chopped walnuts
  • Cream cheese icing
  • 225g cream cheese
  • 110g margarine, softened
  • 450g icing sugar
  • 120g chopped walnuts
  • 1 teaspoon vanilla extract

Method
Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.
  2. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
  3. Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
  4. To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.

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How to make Shortbread- Online Recipe list

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Shortbread

Shortbread

Try making these easy, buttery biscuits as homemade Christmas presents, with chocolate chips worked into the dough.

Ingredients list

  • 125g/4oz butter

  • 55g/2oz caster sugar, plus extra to finish

  • 180g/6oz plain flour

Preparation method

  1. Heat the oven to 190C/375F/Gas 5.
  2. Beat the butter and the sugar together until smooth.
  3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
  4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
  5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

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50 Rounds Semi & Full Rubber Band Machine Gun


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Ukraine Student Builds Rubber Band Machine Gun

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Ukraine Student Builds Rubber Band Machine Gun

 

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How To Make The Ultimate Reusable Ring Pull Smoke Grenade Sf17

 

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