Friday, April 29, 2011

3-Layer Carrot Cake

It was time for me to bake a layered cake.
I combined two carrot cake recipes into the recipe listed below.
The original recipes can be found on and

Prep Time: 30 minutes ♦ Cook Time: 1 hour  Idle Time: 1 day  Ready In: 1 day, 1.5 hours

Batter Ingredients

  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups finely grated carrots
  • 1 cup chopped walnuts (can substitute with pecans)
  • Frosting Ingredients

  • 1/2 cup butter, softened (= 1/2 stick)
  • 12 ounces cream cheese, softened
  • 4 cups confectioners' sugar (=1.5 lb)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Preheat oven to 305 degrees F.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in grated carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch or 8.5-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.

To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake. Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

Filling and Icings:

In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and butter. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. Pecans are for cake decorations.


Why did my cake turn out inverted the second time I made the recipe? Maybe stale baking powder?

Sunday, April 24, 2011

Veggie Burgers

Attempt 1 to make black beans veggie burgers with edemame beans was flavored funny. I think my breadcrumbs flavor did not go well with the chili powder that was added to flavor the burger. Also too much garlic and maybe red onions should be sauteed before grilling. Used the following recipe but substituted green pepper for edemame.

Friday, April 22, 2011

Sweet Potato Fries

Want Fries with That? Recipe for Sweet Potato Fries
Yes, please! DiSpirito's version has just 58 calories and no fat per serving.
Pre-bake pic
Step 1: Slice 2 medium sweet potatoes into 1/4-inch sticks. Put sticks in a large bowl and sprinkle generously with salt. Let sit 20 minutes, then transfer to paper towels to absorb moisture.
Step 2: Return sticks to bowl, mist with nonstick cooking spray, and season with 2 tablespoons fresh thyme leaves plus salt, pepper, paprika, and cayenne to taste.
Step 3: Spread sticks on a mesh wire rack fitted over a baking sheet (it's okay if you don't have a rack). Bake in a 450-degree oven until tender, 35 to 45 minutes. Makes 4 servings.
Originally published in FITNESS magazine, April 2011.
Comments: I found this recipe to make 3 servings. Very delicious. 
When baked for 37 minutes it still could you a minute or two, so I left it in there for another 5 minutes and some of the smaller fries were over burnt. 

Skip the salt & sit part of step one for quicker prep. 

Sunday, April 17, 2011

Apple-Cinnamon Farfel Kugel

Recipe courtesy of, see original post here.

2 cups matzo farfel, or 3 1/2 matzos, broken into small pieces
1 cup apple juice
1 cup fat-free egg substitute = 4 eggs (I used 5 egg whites)
1/4 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 1/2 cups finely chopped tart apples (about 4 medium) I peeled my apples, and 2.5 of my apples yielded 2.5 cups...
1/2 cup golden raisins
1/4 cup chopped walnuts (optional) I only used as toppings

1 tablespoon plus 1 teaspoon finely ground walnuts
1 tablespoon plus 1 teaspoon sugar

1. Combine topping ingredients in a small bowl, and set aside.
2. Place the matzo farfel in a large bowl. Add the apple juice, and stir to mix well. Set aside for 5 minutes.
3. Add the egg substitute, sugar, cinnamon, and salt to the matzo mixture, and stir gently to mix well. Stir in the apples and raisins and, if desired, the walnuts.
4. Coat an 8-inch square pan with nonstick cooking spray, and spread the mixture evenly in the pan. Sprinkle with the topping, and bake at 350°F for 40 minutes, or until a sharp knife inserted in the center comes out clean. Let sit for 15 minutes before cutting into squares.

Friday, April 15, 2011

Labels: J.likes

I've added a new label titled J.likes to be able to sort through the recipes Jonathan likes best!

Tuesday, April 12, 2011

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

Red Rice and Quinoa Salad with Orange and Pistachios Recipe - Yotam Ottolenghi | Food & Wine

1 cup quinoa
1 cup Camargue red rice (see Note)
1/4 cup extra-virgin olive oil I only used 1 tablespoon
1 medium onion, thinly sliced
Salt and freshly ground pepper
1/3 cup fresh orange juice no pulp
1 1/2 teaspoons finely grated orange zest
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup dried apricots, cut into 1/3-inch dice
1/2 cup roasted pistachios, chopped nuts are expensive, so I just used what I had at home: almond slivers and raw cashews
4 scallions, thinly sliced good call
2 cups baby arugula leaves

  1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.
  2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.
  3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well. Serve with the arugula.

The cooked quinoa and rice and the dressing can be refrigerated separately overnight. Bring to room temperature before proceeding with the recipe.
Camargue red rice is available at specialty food and health food stores. Brown rice makes an excellent substitute.
One Serving 402 cal, 17 gm fat, 2.1 gm sat fat, 56 gm carb, 6 gm fiber, 10 gm protein.

Delicious. I highly recommend making more salad dressing though (without adding more garlic, it has just the right amount). 

BTW another good version of this salad is to substitute apricots for cranberries and the dressing for balsamic vinegar.