Fresh from not cooking for the better part of a week, I was excited to see this week’s Four Foods questions since at least two of them deal with room service food. My favourite thing to do when Hubby and I stay in a hotel is to order breakfast in bed at least once – pastries and bread for him, pancakes with maple syrup for me.
1. What’s your favorite kind of roll?
A roll in the hay, of course. *blush* Oh you meant the bread type! My bad. In that case, my favourite type of roll is a croissant.
2. Got a tip for keeping your cabinets or pantry organized?
I need some good tips since our cabinets are always a disorganized disaster!
3. What’s your favorite kind of pastry?
When Hubby knows I’m down in the dumps, I can instantly be made happy again with either a chocolate éclair or an apple danish.
4. Share any original recipe.
This award winning cake goes really well with my icing recipe from a few weeks ago. (The fact I was 13 when I won the aforementioned award has no bearing on the fact that it has won important culinary awards.) If you can find them, purple carrots have a slightly sweeter flavour than traditional orange ones and are a nice twist on this recipe.
Ingredients
5 medium carrots
1 cup sugar
½ cup vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1½ teaspoon mace
½ teaspoon salt
1½ cups all-purpose flour
1 tin (8oz) crushed pineapple, undrained
1. Preheat oven to 375F.
2. Shred the carrots using the disk shredder of your food processor.
3. Swap out the shredding disk for the cutting blade and add the sugar, oil, eggs, baking powder and soda, cinnamon, and salt to the bowl. Pulse several times then mix for about 30 seconds.
4. Add the flour and process for an additional 15 seconds.
5. Add pineapple, and pulse to mix. If you don’t like pineapple, take the leap and add at least half of the tin – It will help keep the cake moist but ensure that it won’t taste of pineapple.
6. Place batter in a greased and floured 9-inch square baking tin.
7. Bake for 30-35 minutes. Cool and remove from pan, frost with cream cheese frosting. Keep refrigerated.
1. What’s your favorite kind of roll?
A roll in the hay, of course. *blush* Oh you meant the bread type! My bad. In that case, my favourite type of roll is a croissant.
2. Got a tip for keeping your cabinets or pantry organized?
I need some good tips since our cabinets are always a disorganized disaster!
3. What’s your favorite kind of pastry?
When Hubby knows I’m down in the dumps, I can instantly be made happy again with either a chocolate éclair or an apple danish.
4. Share any original recipe.
This award winning cake goes really well with my icing recipe from a few weeks ago. (The fact I was 13 when I won the aforementioned award has no bearing on the fact that it has won important culinary awards.) If you can find them, purple carrots have a slightly sweeter flavour than traditional orange ones and are a nice twist on this recipe.
Ingredients
5 medium carrots
1 cup sugar
½ cup vegetable oil
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1½ teaspoon mace
½ teaspoon salt
1½ cups all-purpose flour
1 tin (8oz) crushed pineapple, undrained
1. Preheat oven to 375F.
2. Shred the carrots using the disk shredder of your food processor.
3. Swap out the shredding disk for the cutting blade and add the sugar, oil, eggs, baking powder and soda, cinnamon, and salt to the bowl. Pulse several times then mix for about 30 seconds.
4. Add the flour and process for an additional 15 seconds.
5. Add pineapple, and pulse to mix. If you don’t like pineapple, take the leap and add at least half of the tin – It will help keep the cake moist but ensure that it won’t taste of pineapple.
6. Place batter in a greased and floured 9-inch square baking tin.
7. Bake for 30-35 minutes. Cool and remove from pan, frost with cream cheese frosting. Keep refrigerated.
15 comments:
Purple carrots?! I've eaten purple potatoes but never lilac carrots!
I like home-made bread rolls best - musli rolls, in fact.
Organizing pantry... ho! hum! Pass!
Don't like pastry.
Original recipe - courtesy of my 7-yr-old. Jam on pizza!
Did you get your pancakes with maple syrup in Cyprus?
Sounds like you guys had a nice break. :)
I've heard of Purple Rain but purple carrots? LOL
The icing on the carrot cake is Typo's special cream cheese icing with mace...
My favourite roll is one or several of my home-made scones.
merthyrmum
I found yellow carrots at our local grocery store, but they were rather bitter. I will have to look up purple carrots!
And a roll in the hay is my favorite roll, too. ;-) Well...actually....a good roll anywhere.
And that cake? YUM!
I agree with your favorite roll.;) BOTH of them,.;)))
A roll in the hay! That cracked me up! LOL
I've never even heard of purple carrots, much less seen them. Are they actually purple in color?
My husband would love that cake. Gonna have to give that a try!
My husband would like that cake, too. He loves carrot cake!
This sounds delisch! I will have to try it. But never heard of purple carrots before....
Maybe a picture some time?
Now that must make that cake look wicked but I've never seen purple carrots over here :/
I didn't know purple carrots existed - that's probably a great way to get kids to eat their veggies.
And that crushed pineapple probably adds a nice kick of tropical flavour to the cake. Sounds yummy.
Roll in the hay!
Purple carrots!
I so needed a laugh, thanks for giving me more than one!
A roll in the hay cracked me up! And our grocery will get purple carrots once in a blue moon, and they are fun, but I don't notice much difference in taste.
I am rather partial to a roll in the hay myself :-)
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