Carrot Cake with Cream Cheese Frosting

It's impossible to find crushed pineapple and last time I tried using fresh it came out way too moist. So I substituted grated apple for the pineapple and it still came out very moist. I don't like a super sweet frosting - I even found this low sugar recipe too sweet - next time I might only use one cup of confectioners sugar and half the amount of butter.
2/28/16 Made this again and reduced the oil and sugar and it came out great. Adjusted below with original amounts in brackets

Carrot Cake

• 3 eggs
• 3/4 c buttermilk (or regular milk and 1 T lemon juice)
• 1/2 c oil (or part applesauce) [was 2/3 c]
• 1.3 c white sugar (or use part brown) [was 1.5]
• 2 t vanilla
• 2 t cinnamon
• 1/4 t salt
• 2 3/4 c flour [was 2 1/4 c]
• 2 t soda
• 2 c shredded carrot
• 3/4 c coconut
• 3/4 c walnuts
• 8 oz crushed pineapple with juice (or grated apple and extra carrot)
• 1 c raisins

1. Grease and flour two 9" round cake pans.
   
2. In a medium bowl, combine cinnamon, salt, flour and soda.
3. In largest bowl, combine eggs, milk, oil, sugar and vanilla. Add flour to mixture.
4. In a large bowl, combine carrots, coconut, nuts, pineapple and raisins. Add to egg-flour mixture and fold in well.
5. Pour into pans and bake 30-45 minutes at 180C/350F or until done.
6. Let rest in pan several minutes. Invert onto serving plates to cool.
   
7. Wrap in plastic wrap and refrigerate until ready to frost.
   

Notes

• In the mini oven use a higher rack.
• If very wet, add more flour.
• OK to bake in two rounds.
• 10" springform, 55 min. 8x8 and 12 cupcakes, 30 min.
• 5/28/2010 Used 2 carrots, 1 apple, 1/2 c butter, ~3 T oil, no nuts. Increase flour to 2 3/4 c. Be sure to let cool in pan for several minutes so it doesn't fall apart!
• 2/28/2016 Used 3 large carrots shredded in food processor. Made 8" and 9" rounds and layered with cream cheese frosting below (only using 2/3 of the batch).

Cream Cheese Frosting

• 2 - 8 oz pkg cream cheese, softened
  
• 1/2 c butter (or less), softened
  
• 1 t vanilla (or more)
• 1 c confectioner's sugar [was 2 c]

1. Combine cream cheese and butter until smooth.
2. Add vanilla.
3. Sift in sugar to avoid lumps. Mix well.
4. Refrigerate until firm enough to spread on cake.

Combining it All Together

1. Spread 1/3 frosting on bottom layer.
   
2. Place other cake layer on top.
   
3. Spread remaining frosting on sides and top.
4. Decorate with walnut pieces or carrot sticks or fresh fruit.
5. Chill until ready to serve.
   

Fresh Mango Salsa

I made this in the morning, chilled it in two spaghetti sauce jars and had them served up with tostitos for a party. Delicious! This is close to the original recipe, but because mangoes and avocados come in giant sizes, this made a lot more than it would have in the US. So I increased the garlic and red onion to match. Also couldn't find a jalapeno so used a dried chili from the garden, and no limes, so used lemon instead.

• 1 large mango, diced
• 1 large avocado, diced
• 4 tomatoes, seeded and diced
• 1 chili pepper (jalapeno or other), chopped
  
• 1/2 c cilantro, chopped
• 6 cloves garlic, minced
• 1 t salt
• 2 T lime juice (or lemon)
• 1/2 c red onion, chopped
• 3 T olive oil

1. In a large bowl, combine mango, avocado, tomatoes, jalapeno, cilantro and garlic.
2. Add salt, lime juice, red onion and olive oil.
3. Transfer to jars and refrigerate at least 30 minutes.
4. Serve with chips, on top of baked fish, or in a burrito.

Variations
Use papaya or pineapple instead of mango.
Add cucumber, red bell pepper, ...
Add 1 t minced fresh ginger.

Notes
5/29/10 Used ai-wen mangoes, no avocado, and 2 peppers from the roof (Stewart's gift). Next time, be sure to wear gloves when chopping the chili. The peppers tasted quite spicy fresh (had a burning left hand for 8 hours) but did not come through in the salsa after marinating.

6/12/10 Used ai-wen mangoes and 2 avocados.

6/26/18 Used several mangoes, several avocados, roma tomatoes, garlic, 1/2 a small purple onion and 1 jalapeno. It was not spicy at all - recommend leaving jalapeno seeds in next time.

6/5/22 Used 1 mango, 3 avocados, 5 tomatoes, rode peper with seeds (but was still not spicy), 1 small red onion. Was devoured at party with 2 bags of chips, and had leftover for wrap filling.

Spinach Potato mix

This is a work in progress. It's really hard to get fresh or frozen spinach in Taipei, so while I'm out of the country, I thought I'd try my hand at some spinach recipes. This one needs some modification - mostly less potato and more spices. First what I used:

• 3 medium Yukon gold potatoes
• 16 oz frozen spinach (2 packages, or 1 large package)
• oil
• 1/2 med onion, chopped
• 5 garlic cloves, minced
• Curry powder (garam masala mix)
• salt

1. Boil the potatoes until softened but still firm (not fork split/mashable).
2. Add the spinach at the end.
3. Drain. Set aside.
   
4. Heat the oil in a pan. Add the garlic. Fry 1 minute. Add the onion.
5. Add spices (cinnamon, coriander, mustard seeds, paprika, cardamom, ginger, turmeric).
6. Add spinach-potato mixture.
7. Keep at low heat for 20 minutes so spinach can absorb the flavors.
8. Season with salt as needed.
   
9. Serve with rice or bread (naan).

Thoughts
Too much potato! Not enough spice flavor.

Next time
only one potato. Add turmeric.
Maybe cook the spinach separately. Combine with garlic and then puree.
Add yogurt to make it creamy.
More spices!

Blueberry Cream Cheese Muffins

I've picked about 7 pounds of blueberries in two days. The last batch had some tart ones in it so I decided to use them for muffins.

• 2 c minus 4 T all purpose flour (or 2 c cake flour)
• 3/4 c sugar
• 1.5 t powder
• 1/2 t soda
• 1 pinch salt
• cinnamon
  
• 3 oz cream cheese, cubed
• 2 t vanilla
• 2 eggs
• 1/4 c melted butter
• 1/2 c milk
• 1 3/4 c blueberries, fresh
  

1. Grease or line 12 muffin cups.
2. In a medium bowl, combine dry ingredients (first 6), using cinnamon to taste.
3. In a large bowl, combine cream cheese and vanilla. Mix until smooth.
4. Add eggs. Blend in.
5. Stir in melted butter.
6. Add milk.
7. Just barely combine the flour mixture into the wet ingredients.
8. Gently fold in blueberries.
9. Spread evenly in muffin cups. Bake at 350 for 25 min. Cool for 15 min.

Variations

• Add 2 t lemon juice with the cream cheese and vanilla.
• Use frozen blueberries - be sure they are patted dry.
• Top muffins with a cube of cream cheese before baking.
• Add nutmeg with cinnamon.

Salmon-Spinach Pasta

Whipped this one up for the kids, too.

• sliced smoked salmon (Pacific, not Atlantic!), bite size pieces
  
• onion, chopped
• spinach, frozen or fresh
• black pepper
• pasta
• oil
  

1. Cook the pasta.
2. Fry the onions.
3. Add the spinach.
4. Cook the pasta.
5. Drain the pasta. Oil or butter to keep from sticking. Add onion-spinach and salmon. Season with black pepper.

Notes
The smoked salmon is usually salty enough you don't have to add any more salt.

Variation
Add ricotta.

October 11, 2011 ****
- handful of green peas, chopped to bite size pieces
- half bowl of frozen peas
- frozen spinach, 1 pkg
- 7 cloves garlic, minced
- butter
- spiral pasta
- small package smoked sockeye salmon, cut into bite size pieces
- grated cheese

Zucchini Ideas

Zucchini Cakes
egg, breadcrumbs, mustard, seasoning; baked

Eggless Zucchini Fries
breadcrumbs/cornflakes, yogurt; baked

Zucchini Nut Bars
honey, butter, eggs, flour, dried fruit, nuts, baking powder; baked

Zucchini Basil Muffins
eggs, milk, oil, flour, sugar, salt, basil, parmesan, baking powder; baked
not too sweet

Zucchini Muffins
butter, sugar, eggs, vanilla, soda, salt, flour, cinnamon, nutmeg, nuts, c/raisins; baked

Zucchini Pancakes
shallots, chives, parsley, garlic, eggs, parmesan, flour; pan fried

Zucchini Muffins
flour, eggs, butter, sugar, sour cream, soda, powder, spices; baked
good with kids, not too sweet

Zucchini Pea Pasta

Whipped this up for the kids today.

1. Lightly brown sliced zucchini in olive oil.
2. Sprinkle with chopped fresh basil.
3. Add generous amount of boiled, buttered peas and marscapone (1-3T per cup of peas).
4. Stir in cooked pasta.
5. Sprinkle with black pepper and salt.
6. Serve with freshly grated parmesan cheese.

Variations

• use cream instead of marscapone
• 11/26/11 Added mushrooms with zucchini, no cream or marscapone - just mixed grated cheese.