Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

Like most holidays eater weekend means …

An extra day off – yay!!

Tons of food – yay!!

Tons of easter/bunny/spring themed snacks – yay!!

And chocolate – yaaaaay! Yaaaaayyy!! Yaaaayy!!

And naps, there are bound to be a couple naps!

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Again, this year we’ll be doing our annual Easter egg hunt for my parents – seriously, this is the best thing ever. Often my parents would forget where they hid the candy, normally turning into a huge mess, so one year – I think my brother and I were probably in our early 20’s- we turned the tables, and decided to hide candy for my mom and dad.

Best.idea.ever.

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I’ve never seen anything as funny, and they totally get into it. ahhh parents, gotta love them!! Speaking of parents, I feel like I haven’t been home in forever – seriously, I live less than an hour away, and the last time I saw them was like a month ago. It.breaks.my.heart.

But also, real life … I guess. So I’m even more excited than ever to be spending the weekend with them!! Also, there’s nothing like mom’s home cooking in exchange for making her Easter bread…. And carrot cake.

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DEAL!!

Take a lookie look at the cake I got for you today – carrots, cinnamon pecans, annnddd ohhh look at that cream cheese frosting! Sooo … a muffin with frosting?! – pretty much, at least that’s how I was able to justify it when I ate it for breakfast – plus carrots, nuts, dairy in the frosting …. I’m pretty much eating kale.

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Honey Roasted Pineapple Carrot Cake with Cinnamon Pecan Brittle

1 1/2 cups + 4 Tablespoons vegetable oil ( divided 1 ½ cups + 2 tbsp – 2 tbps)

1/2 cup granulated sugar

1 ½ cup brown sugar

6 eggs

1 Tbsp. vanilla extract

2 ½  cups flour

¾  cup whole wheat flour

1 Tbsp. + 1 Tsp ground cinnamon (divided 1 Tbsp + 1 Tsp)

2 tsp. baking soda

1 tsp. salt

1 tsp. baking powder

¼  tsp. ground cumin

¼ tsp ground cloves

¼ tsp ground ginger

2 large carrots peeled ( 1 finely grated – 2, coarsely chopped)

1 tin pineapple rings

2 Tbsp Honey

Prepared cream cheese frosting  (or you can make your own … )

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Directions

Preheat oven to 400 degrees F.

In a large bowl, combine chopped carrots, 2 tbps oil, 2 tbsp honey and 1 tsp cinnamon and pineapple rings. Roast for 30 minutes. Once finished removed from oven.

Lower the oven to 350 oc and allow carrot-pineapple combo to cool.

Grease and flour  one large 12-inch round baking pan or two 9-inch round baking pans.

In the bowl of a large stand mixer, mix together 1 ½ cup + 2 tbsp oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, add vanilla.

In a separate bowl, whisk together the remaining dry ingredients flours, remaining cinnamon, baking soda, salt, baking powder, nutmeg, cloves, ginger until combined.

Add cooled carrot-pineapple mixture to a blender, and blend to a thick paste ( it should resemble apple sauce) – you may have to add a little bit a water to help the process.

Combine all wet and dry ingredients.

Pour the batter evenly into the prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

Remove from oven and allow to cool. In the meantime, prepare cinnamon pecan brittle

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Cinnamon Pecan Brittle

1 egg white

1/4 cup honey

1 teaspoon sea salt

1 teaspoon cinnamon

2 cups pecans

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DIRECTIONS:

Preheat oven to 300 degrees.

In a large bowl whisk together egg white, honey, salt and cinnamon.

Toss nuts in the egg white mixture to coat.  Pour nut mixture onto a parchment paper lined baking sheet.

Bake for 30 minutes, until nuts are browned.

Allow nuts to cool for 5 minutes at room temperature.

 

Assembling the cake

Once cake and brittle has cooled, level off both carrot cakes and break apart brittle.

Divide each cake horizontally (leaving you with 4 or 3 cakes depending on the size of pan used), between each layer, slater on the prepared cream cheese frosting, top with next later of cake. Repeat for all layers. Top the last layer of cake, with your brittle.

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Happy Easter everyone!!

 

Linzer Speculaas Carrot Cake Bunny Squares

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YYYYAAAABBBAAAA DAAABBAAA DOOOO LONG WEEKEND!!!

Are the Flintstones still on T.V? Do you youngin’s know who the Flintstones are … Justin Timberlake said he was old at the Radio Music Awards … What the heck is happening to the world around me … 0o0o0o bunnies!!

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Needless to say I’m PUMPED about the long weekend. To be honest, I don’t have much planned – just lots of family time and food. The usual long weekend shenanigans … oh yes, and of course an Easter egg hunt.

My brother, husband and I are all adults … I get it – there really are no kids nearby … but that’s why our Easter egg hunts are AMAZING!!

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Some years we switch things up a bit, and we hide Easter chocolates for our parents to find … SO FREAKING HILARIOUS … not so fun, is finding week old chocolates in random places ( maybe a surprise in disguise to be honest). I thought since you’ll probably get your chocolate fix through Cadbury mini eggs … SERIOUSLY HOW ARE THESE SO ADDICTIVE … I’ve eaten the weight of a small child, in eggs in the last …. 24 hours – I’d say sorry … my tummy ache is making me say sorry … but it was sooooo good.

And still, easter isn’t the same without a little carrot cake .. and what’s dinner without dessert.

It’s a Carrot cake and cheese cake mish-mosh … and it’s so cute!!


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This was supposed to be a jelly-roll sort of cake … buuuttt … I wanted cute bunnies. I’m also super scared of rolling a cake .. what if it cracks … what if the cake isn’t all the same thickness… seriously, too much stress for a dessert.

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 I’m so happy with the way these squares came out – they’re delicious, pretty and technically 2 desserts in one – WINNING!!

 Linzer Speculaas Carrot Cake Bunny Squares

 Speculaas Carrot Cake Layer

  •  3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1 teaspoons cinnamon powder
  • 1/2 teaspoon cardamon powder
  • 3/4 cup flour + 1 tsp for sprinkling
  • 1/4 cup crushed Biscoff or Speculaas cookies ( approx 3 cookies)
  • 2 cups shredded carrots

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Cheesecake layer

  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

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 Directions

  1. Preheat oven to 350°F. Line a jelly roll pan with foil, spray with cooking spray and sprinkle with 1 tsp of flour.
  2. In a medium bowl, beat together eggs, sugars, oil, vanilla extract and coconut extract.
  3. In a separate bowl, whisk together salt, baking powder, ginger, all spice, cinnamon, cardamom, 3/4 cup flour and crushed Speculaas cookies.
  4. Combine wet and dry ingredients until blended — stir in carrots.
  5. Spread in prepared pan. Bake for 10 minutes.
  6. Remove from oven and allow to cool completely — approximately 30 min. This is  the best time to make the cheesecake layer.

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  1. In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract.
  2. Once your cake layer has cooled, taking your favourite cookie cutter ( I used a bunny) make cut outs, leaving 1 inch of cake between each.
  3. Remove the center of each of your cutouts ( helllloooo snack time!!)
  4. Layer your cheesecake batter over entire pan – filling in our bunny cutouts.
  5. Refrigerate for at least an hour / overnight.
  6. Once set, turn over onto a clean surface and slice.

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I hope everyone has a delicious, safe Easter Long Weekend!!

Spicy Apple Carrot Ginger Soup

Easter is right around the corner!!

He’s coming – the master chocolate monster – except he’s not a monster.

The Easter Bunny.

Cute – fluffy – and filled with chocolate … what’s not to love?

And so you can save the sweet treats and let’s face it the calories for when the Easter bunny leaves behind his sweet surprised, let’s start the week on a healthy note.

Comforting.

Creamy.

Slightly Sweet – A little Spicy and  Oh so incredibly delicious.

Also, shall we discuss the amazing pop of colour?

I love it when delicious food looks as great as it taste … and that extra punch of added health benefits – – winning!!

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Carrot Ginger Soup

1 Large Red Onion ~ Chopped

4 Stocks of celery ~ Chopped

2 Gala Apples ~ Chopped

6 Large Carrots ~ Peeled and Chopped

1 Tbsp Ginger ~ Chopped

4 Cloves of Garlic ~ Chopped

1 Tbsp Fresh Thyme

1 Tbsp Fresh Rosemary

1/2 Cup Plain Yogurt

1 Tbsp Apple Cider Vinegar

1 Tsp Sriracha Sauce

2 Tsp Sea Salt

1 Tsp (each) Black Pepper , Paprika, ground ginger powder

4 1/2 Liters of Water

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Directions: 

In a large soup pot, bring the water to a boil.

Add onion, celery, apples, carrots, ginger & garlic. Allow to boil for 25 minutes.

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Add fresh thyme and rosemary. Allow to boil for an additional 10 minutes.

Remove from heat and blend 2 cups of soup to create a smooth – velvety texture. After every 2 cups, return to soup pot. Continue until all of the soup is as smooth as a bunny 😉

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Once all of the soup has been blended, return to heat. Add yogurt, apple cider vinegar  sriracha sauce, salt, pepper, paprika and ginger powder.

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Simmer for 10 minuets to allow the flavours to get to know each other.

Then, dig in!!

Besides keeping you healthy, I’m helping to sharpen your eyes so come next weekend when hunting season begins, you’ll be right on top of your chocolate game 😉 

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Have a great week, ladies & gents

xox

All your eggs in one basket Easter Bread

Happy Easter Sweet Peeps!!

How was your weekend?

What did you do for Easter?

What was on the menu?!?

… are you glad it’s all over?

……..

Just think, now you get to sit back – relax and chow down on all of that extra chocolate that your kids are begging you to take away from them 😉

And of course, I’m here to help you with the stealing master plan.

*dooo dooo doooo … never fear, LTSL to the rescue * (especially if it involves chocolate)

Technically, you’re not stealing their chocolate eggs – – you’re just borrowing them to make this bread.

You’re really not intentionally doing them any harm by snatching away the goodies – – in fact you’re doing them a favour by saving them a trip to the dentist.

They should be thanking you for taking away all that totally delicious disgusting sugary stuff … and whatever you doing use for this bread – – you might as well chomp since it is your job as their parent to keep them safe annndd the last thing they would want are cavities.

Perfect logic don’t you think?

…. mmhmmm maybe not, but this bread is totally worth any incognito ninja actions you have to take.

All your eggs in one basket Easter Bread

6 Cups Flour

1/2 Cup Granulated Sugar

1 1/4 Tbsp Quick Acting Yeast

1 Tbsp Fresh Orange Zest

2 Tsp Candied Citrus Peel

1 Tsp Sea Salt

1 1/2 Cups Milk

1/3 Cups Butter

4 Large Eggs

1/2 Cup Cadbury Mini Eggs

2 Tbsp Water

1 Tsp Coconut Extract

Directions

In a large bowl, combine 2 cups of flour, yeast, orange zest and candied citrus peel.

Over medium-high heat, combine butter and milk. Allow the butter to melt into the milk – – approximately 3 minutes.

Add your heated milk mixture to your dry ingredients.

Add 3 of your eggs.

Now, add the rest of your flour. Knead the dough just until combined and it becomes as soft as a pillow ( 5 minutes)

Place your dough in a large greased bowl and allow to rise for 1 hour. Once complete, push down to deflate your dough.

Turn out onto a lightly floured surface. Cut your dough into thirds.

Now cut, each third into half.

Cut 3 of your 6 mounds of dough in half. You should now have 9 mounds of delicious bread dough.

Roll each mound into long ropes. You will notice, that you will be left with 3 long ropes, 3 medium-sized ropes as well as 3 mini sized ropes.

Taking 3 ropes of the same size, braid together to form the workings of your egg nest. Repeat with the other two sized ropes.

Form each braid into a ring.

Preheat oven to 350 oc. Prepare a baking tray by lightly spraying or lining with parchment paper.

In a small bowl, combine the last egg, water and coconut extract.

Place your largest ring on your baking tray, brush with egg wash. Add your medium sized ring on top of the large and once again brush with the egg wash. Last add your smallest ring and brush with egg wash.

Carefully tuck in your Cadbury mini eggs, into your nest.

Bake for 40 minuets, until golden brown.

Remove and – – well, eat up!!

Stay sweet love bunny’s

p.s if you’re a nice person and don’t want to steal candies from the rugrats, this is the perfect reason to jump into that discounted Easter candy 😉 

xoxo