Saturday, June 28, 2008

Carrot Sheet Cake with Cream Cheese Frosting



This came from a serious craving for carrot cake I was having. I've never attempted carrot cake before, so I was thrilled when this recipes was fabulous. I brought this into work and co-workers are asking for the recipe and when I'll make it again. The original recipe calls for too much sugar in the frosting. I reduced it. This makes a moist, fluffy cake and a great frosting. You could use 2 9-inch round pans and make a layer cake with it too, but I'd double the frosting recipe to do it. Just remember if you use a glass baking dish, reduce oven temp to 325. I used a metal one.

Carrot Sheet Cake with Cream Cheese Frosting
Source: Cooking Light

Ingredients


CAKE:
Cooking spray
9 tablespoons butter, softened
2/3 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup low-fat buttermilk
2 cups finely shredded carrot

FROSTING:
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup butter, softened
2 teaspoons vanilla extract
1/8 teaspoon salt
2 3/4 cups powdered sugar, divided (NOTE!! I used just under 2 cups of powdered sugar!! I suggest for best results!)
1 tablespoon orange sugar sprinkles (I OMITTED)

Preparation:
Preheat oven to 350°.
To prepare cake, coat a 13 x 9-inch baking pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 teaspoons of vanilla extract.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in carrot. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

To prepare frosting, place the cream cheese, 1/4 cup butter, 2 teaspoons of vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until smooth. Gradually add 2 cups powdered sugar, beating at low speed until smooth (do not overbeat). Stir in the remaining 3/4 cup powdered sugar. Cover and chill 30 minutes. Spread frosting over top of cake. Garnish with sprinkles. Store cake loosely covered in refrigerator.

Servings: 16
Nutritional Info: CALORIES 309 (30% from fat); FAT 10.3g (sat 5g,mono 4.1g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 52mg; CALCIUM 49mg; CARBOHYDRATE 50.2g; SODIUM 358mg; PROTEIN 4.5g; FIBER 0.9g

WW Points: 7 Pin It

Italian Creme Cake


I need a better photo of this cake, because this one doesn't do it justice. This is my go-to special occasion cake. It is phenomenal. It's actually one of the best tasting cakes I've ever had. It's delicate, sweet, and classy for any occasion. I don't have enough great things to say about it. It's great with a fruit garnish on the top, I love sweet blueberries for this!

Italian Creme Cake
Source: Cooking Light

Ingredients


CAKE:
Cooking spray
2 teaspoons cake flour
1/3 cup butter, softened
1 1/4 cups granulated sugar
2 large egg yolks
2 cups cake flour (about 8 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted (I OMIT)
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites

FROSTING:
1 tablespoon butter
1/2 cup (5 ounces) 1/3-less-fat cream cheese
3 1/2 cups powdered sugar (I USE JUST UNDER 3 CUPS)
1 teaspoon vanilla extract

Preparation
Preheat oven to 350°.
To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside.

Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and salt; stir well. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in pecans, coconut extract, and 1 teaspoon vanilla.

Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans; remove from pans. Remove and discard wax paper. Cool completely.

To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add 1 teaspoon vanilla; beat well.

Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake.

Serves: 16
Nutritional Info: CALORIES 322 (25% from fat); FAT 8.8g (sat 4.6g,mono 2.8g,poly 0.8g); IRON 1.4mg; CHOLESTEROL 45mg; CALCIUM 33mg; CARBOHYDRATE 56.6g; SODIUM 221mg; PROTEIN 4.7g; FIBER 0.5g
WW Points: 7
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Mexican Beef and Cornbread Pie






Alright, I'm back. It's been a bit of a hiatus here, but I'm going to try to be a bit better. This recipe is from the American Heart Association's Low-Fat, Low-Cholesterol Cookbook. I'm working on my cholesterol, so this book is actually a really great resource. One thing about this recipe - it was good, but when I make it again, I'll be doubling the spices.

Mexican Beef and Cornbread Pie
Source: American Heart Association Low Fat, Low Cholesterol Cookbook

Ingredients

Meat Mixture
1 pound lean ground beef
1 large onion, chopped
2 large tomatoes, chopped
1 large green bell pepper, chopped
10-ounce package frozen whole-kernel corn
1 cup fat-free, low-sodium chicken broth or fat-free, no-salt-added beef broth
1 tablespoon very low sodium or low-sodium Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
1/2 teaspoon salt (optional)

Corn Bread Mixture

1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar (optional)
1/4 teaspoon salt (optional)
Whites of 3 large eggs, lightly beaten
1/2 cup fat-free milk
1 tablespoon canola or corn oil

Preparation:

Preheat the oven to 400°F.

Heat a large heavy nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes, or until no longer pink, stirring occasionally. Pour into a colander and rinse under hot water to remove excess fat. Drain well. Wipe the skillet with a paper towel. Return the beef to the skillet.

Add the onion to the beef. Cook for 3 minutes, or until the onion is tender. Stir in the remaining meat mixture ingredients. Reduce the heat and simmer, uncovered, for 20 to 25 minutes.

In a medium bowl, stir together the cornmeal, flour, and baking powder, and sugar and salt if desired. In a small bowl, stir together the egg whites, milk, and oil. Pour into the dry mixture. Mix lightly to avoid overbeating.

Spoon the meat mixture into a 10-inch square baking pan. Spoon the corn bread mixture over the meat; spread lightly to cover the surface.

Bake, uncovered, for 30 to 40 minutes, or until the corn bread is golden brown.

Serves 6
Nutritional Info: Calories, 346; Fat, 6.5g; Saturated, 1.5g, Poly, 1.5g, Mono, 3g; Cholesterol, 34mg;  Sodium, 259mg; Carbs, 51g; Fiber, 6g; Protein, 23g
WW Points: 7
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