Cake ingredients: 1 cup all purpose flour 3/4 cup granulated sugar 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp ground cinnamon 2 large eggs, room temperature ¾ cup vegetable oil 1 cup grated carrots ½ cup chopped walnuts or pecans Preheat the oven to 350 degrees F. In a medium bowl, sift the flour, baking powder, baking soda, salt and cinnamon. Set aside. Using a hand mixer or stand mixer fitted with the paddle attachment, combine the eggs and sugar on medium speed until light in color. Reduce the speed and slowly add the oil. Gradually add the dry ingredients in 3-4 additions until combined. Remove from the mixer and hand mix in the walnuts....
You can call these what ever you want but these yummy treats remind me of a Mounds bar only with a citrus zing!I swapped out the honey/maple syrup for 4 Tbsp. of my tangerine marmalade to this recipe I found @pinchofyum 🍊🤗 thank you Lindsay for this delicious creation. Ingredients2 cups dried coconut (I only had the big flaked coconut on hand so pulsed in a food processor until coarse but not too fine) 4 Tbsp Marmalade 1 tsp vanilla extract 4 Tbsp. Coconut oil In a medium size bowl, mix the ingredients until thoroughly combined.Squeeze into small balls and place on a cookie sheet and put in the fridge for about 20-30 minutes. While the little treats are chilling, slowly melt...
1 cup cream cheese (softened) ½ cup Mascarpone cheese 1 cup heavy whipping cream 2 tbsp lemon juice Lemon zest 2 tbsp sugar 1 tbsp powdered sugar ⅓ cup Just Jan’s Meyer Lemon Curd 1 store bought graham cracker pie crust ½ tbsp unflavored gelatin ¼ cup water Combine cream cheese, Mascarpone cheese, lemon juice and zest, and sugar in a large bowl. Mix until smooth and all ingredients are incorporated. In another bowl whip heavy cream, and powdered sugar until stiff whipped cream is formed. Once the whipped cream is formed, mix in the Meyer Lemon Curd. Add the whipped cream to the cream cheese mascarpone mixture. Stir until combined and set aside. In a small pot, bring...
4-5 cups vegetable oil ¾ cup all purpose flour 2 teaspoons baking powder ¼ teaspoon salt zest of one tangerine 2 ½ tablespoons Just Jan’s Tangerine Marmalade juice of ½ of tangerine 1 cup whole milk ricotta 2 eggs, lightly beaten 1 tablespoon granulated sugar 1 ½ teaspoons pure vanilla extract Confectioners sugar Heat 1- 2 inches of oil in a large wide heavy saucepan until it registers 370° F. In a small bowl, whisk the flour, baking powder, tangerine zest and salt. Set aside. In a larger bowl, whisk together the ricotta, eggs, granulated sugar, tangerine marmalade, tangerine juice and vanilla. Gradually mix the dry ingredients into the wet. Working in batches, drop in tablespoons of batter and fry,...
The leaves are starting to change! The season of fall has officially fallen on us, which guarantees one thing... pumpkin spice everything! Now I won't try to convince you that everything you eat in fall from your coffee to your cough drops requires that "basic" pumpkin spice makeover, but I can tell you about these cookies. In the words of Emeril Lagasse, we're kicking the classic snickerdoodles up a notch with a bit of Homestyle Pumpkin Butter magic. Is there a better way to warm up your homes with a hot oven and your hearts with warm cookies? Make these and dare to tell me I'm wrong. For the cookies: 1/4 tsp salt 1 tsp baking soda 2 tsp...
