Chocolate Carrot Cake? Yep!!

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• 12-16 Servings
• Prep: 35 min. Bake: 25 min. + cooling

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1-1/4 cups canola oil
• 3 cups finely shredded carrots
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  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1/4 cup baking cocoa
• 3 teaspoons vanilla extract
• 1/4 cup chopped walnuts
• 1/4 cup semisweet chocolate chips

Directions

Mix dry ingredients set aside. Blend eggs sugar, carrots and vanilla and add chips. Fold into dry ingredients mixing well. Divide in half pour into 9 inch round greased & floured pans and bake.

Nutrition Facts: 1 serving (1 piece) equals 578 calories, 31 g fat (10 g saturated fat), 84 mg cholesterol, 276 mg sodium, 72 g carbohydrate, 2 g fiber, 6 g protein

The Wonders of Coconut Milk

Coconut milk is a very nutrient-dense food containing calcium, Omega 3 fats,
fiber and protein. It is a sweet and luxurious treat that you can add to 
smoothies, or just take alone as a nutritional supplement.

Try cooking with coconut milk, because the chemical composition of the oils
 in the milk don't change;it doesn't lose its nutritional benefits like some oils.

Calories

1. One tbsp. of coconut milk contains about 120 calories, so consume it in small amounts. About a tablespoon of coconut milk per day is all you need to enjoy the health benefits from the Omega 3 fats. These healthy fats are needed by the body to maintain good health.

Fat

2. Coconut milk is a good source of fat for the body. Coconut oil contains several different types of fat, such as saturated fat, polyunsaturated fat, Omega 3 fats, Omega 6 fats and monounsaturated fat. Your body actually needs a certain amount of healthy fat for your heart, brain and health. Omega 3 fatty acids also reduce inflammation, as well as lubricate your cells and joints.

Sugars

3. Coconut milk is very sweet, yet it contains a small amount of sugars such as glucose and fructose. The body does need a small amount of sugar to use as energy. Coconut milk is very dense, so even though it is rich, it only contains about 1 to 2 percent sugar. This is why the milk has a thick, sweet taste.

Calcium

4. Coconut milk also contains a good amount of calcium. One cup of coconut milk contains about 200 IU of calcium. Your body needs calcium for healthy teeth and bones, as well as your immune system. Coconut milk also contains trace minerals such as sodium, potassium, iron, phosphorus and copper.

Protein

5. Coconut milk contains very small levels of protein. The type of protein found in coconut milk are alanine, cystine, arginine and serene. These are easily digestible, simple proteins. Your body uses protein to maintain and build new cells. Your hair, nails and skin are made up mostly of protein.

FACTS ABOUT COCONUT MILK:

1. Coconut milk comes from coconuts, but it's not the liquid found inside the coconut. That's the coconut water.
2. On the tree, young coconuts are green, often the size and shape of bowling balls. At this stage, the liquid inside is sweet, and the flesh (meat) is gelatinous, the consistency of pudding. When the coconut matures to the "hairy brown rock-hard stage," the meat inside also solidifies, and the coconut water turns bitter. Coconut milk is made by grating the solidified coconut meat, then squeezing it to extract the liquid.
3. In the can, the solids separate; the thick cream floats to the top, and can be scooped off for recipes that call for coconutcream. (Actual coconut cream is made by steeping coconut meat in milk. Honestly, could this be more confusing?) The thinner milk remains at the bottom. Shaking the can redistributes the creamy bits.
4. It's easy to make your own coconut milk: crack open and peel a ripe (hairy brown) coconut; grate the white flesh; place in a heat-proof bowl and cover with hot simmered (not boiling) water; allow it to soak for 30 minutes or until cooled. Line a colander with cheesecloth, and pour the soaked coconut into it. Lift and twist the cheesecloth to squeeze out the coconut milk. Refrigerate until ready to use.
5. Most of the time, you'll find coconut milk in 14-ounce cans, but Chaokoh brand Thai coconut milk comes in 5.6-ounce mini cans, the perfect amount for a curry for two.
6. While it contains no cholesterol, it contains 552 calories per cup, of which a whopping 88% is saturated fat. But the fat contains a high percentage of lauric acid, which is found in breast milk, and may promote brain development and bone health.
7. Store cans in the cupboard for up to a year; once opened, keep coconut milk in the refrigerator for 1-2 days.
8. You'll need coconut milk in your pantry, to make coconut split pea soup, basil chicken in coconut curry sauce, Goan coconut-milk pilaf, coconut macaroon pancakes, dum aloo -- andchocolate coconut milk ice cream with coconut milk cupcakesfor dessert.

Coconut milk (Recipe: chicken satay)

2 1/2 lb. boneless chicken breasts

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. shoyu
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh coriander, chopped (for garnish)

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours.

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. shoyu
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

5 Minute Chocolate Mug Cake

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake...

Turkey Left Overs?

Greetings Everyone! I know you are wondering what to do with your left over turkey, right? TURKEY POT PIE

6 tablespoons butter 6 tablespoons flour 2 cups turkey or chicken broth 1 cup milk or heavy cream salt, to taste 2 cloves garlic, pressed 1/2 teaspoon black pepper 4 cups cubed cooked turkey or chicken 1 lb. frozen peas, carrots and onion mixture 2 Pillsbury pie crusts or 9" home-made Preheat oven to 425°F.In a medium saucepan, melt butter over medium-low heat with the pressed garlic cloves. Whisk in the flour and cook for several minutes, stirring occasionally. Gradually stir in the broth until absorbed. Add the milk or cream slowly, stirring constantly so that lumps don't form. Season with salt and pepper. Cook, uncovered, over low heat (low simmer) until the sauce has thickened, stirring occasionally. Allow to cool for at least 30 minutes (may be made a day ahead). Thaw the frozen peas, carrots and onions for 15 minutes. (Note: If you're unable to find peas, carrots and onion combination, use 12 oz peas and carrots with 1 whole fresh onion, chopped). Lightly butter or spray with non-stick spray a deep dish pie pan or shallow casserole. Line the bottom of the pie plate or dish with one of the pie crusts. Add cooked cubed turkey and the vegetables. Pour in the gravy mixture. Cover with the upper pie crust and flute or crimp the edges, if desired. Bake for about 40 minutes or until golden brown.

Pumpkin Pie

The BEST Pumpkin Pie Your Ever Ate
Paula Deed w/ Peg Christensen
I took this recipe and made it really pretty by enhancing the crust and cut out oak leaves of pie crust dough both large ones for the middle and small ones layered around the edge and brushed with a little water to make them stick. I took a tooth pick and traced some "veins" on the large leaves and sprinkled with large grain  white sugar to make them sparkle. Feel free to use store bought prepared dough if you are in a hurry. (Just don't tell!)
Super Pie Dough: The New Best Recipe cookbook from Cook's Illustrated (must have)


2 1/2 cups flour
1 tsp salt
1/2 c chilled vegetable shortening
12 tablespoons chilled butter
6-8 tablespoons iced water
Put dry ingredients in a food processor and blend. Add vegetable shortening and pulse until coarse. Then add butter pieces one at a time pulsing one second at a time until small bits of butter can be seen about small pea size. Then sprinkle 6 tablespoons of water over mixture, then with a spatula, fold it over and over until it sticks together. Do not over mix, it will get tough. Add up to 2 more tablespoons but not more! You just want it to stick together into a ball. Divide dough in half, pat between two sheets of plastic wrap  in a four inch disc and chill for one hour up to two days ahead of making pie filling. This dough is tricky to handle and the key is to keeping it cold working quickly. Whne you roll it our don't use too much flour. You can do it!Pie Filling Ingredients:

• 1- 8 oz. package of cream cheese softened
• 2 c. canned pumpkin
• 1/2 c. light brown sugar (you can use all or either or  a combination of brown or white sugar)
• 1/2 c. regular sugar
• 1/4 tsp salt
• 1 egg plus two egg yolks, slightly beaten
• 1 c. half and half
• 1/4 c. butter melted and cooled
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp. ground ginger
• 1 pie shell (see method for blind baking technique below)

Directions:

Preheat oven to 350 degrees

Make pie dough or use pre-made dough, put into a 9 inch pie pan (TIP: put 2 tsp flour in the bottom of the pan prior to placing dough in pan to prevent sticking)
Pinch or crimp edge or cut out leaf shaped pie dough and place along edge. Use a sharp knife to create veins in the leaves. Overlap dough leaves one about half way over the other all the way around edge. Use an egg and water wash and sprinkle with coarse sugar. Put pie shell in the freezer for 1 hour.
Take out of the freezer and cut a piece of aluminum foil to the size of the bottom of the pie pan with a one inch lip to hold pennies or pie weights or beans to go half way up the sides. Put on the bottom rack of the oven bake for 10 minutes, remove pie weights and bake another 10 minutes. Make sure your filling is made and ready to put right into the shell and bake.
Filling:
Beat cream cheese, add pumpkin, beat until all combined. Add sugar, and salt, then add eggs mixed in one at a time, add half and half and melted butter. Then add vanilla, cinnamon, and ginger, beat until well incorporated. Pour into shell and continue to bake for 50 minutes.  Remove and place on a wire rack to cool to room temperature. Make  the day before and refrigerate until one hour prior to serving. Serve with a generous amount of whipped cream.  You won't believe how fabulous this is!

The Best Oatmeal Cookie

Now that the crisp cool weather has finally gotten here, pumpkin bars, oatmeal cookies, ginger snaps and other hearty fall treats are in the forefront of our minds. Not to mention stews, soups and home made muffins and breads. Here is an oatmeal cookie that has a magic ingredient that makes it chewy and you cant tell its in there!
I will be adding stews and soups and some main meal items soon.
If you are not careful the dough will be gone before the cookies get baked!
This prize winner is the ultimate in chewy, buttery, bet you cant eat just one cookie, ever!

1 c butter softened

2 c flour

2 c old fashioned oats

1 tsp salt

2 tsp soda

1 tsp baking powder

1 c sugar

1 c brown sugar

2 large eggs

1 tsp vanilla

1 c nuts, (pecans work the best)

1 c coconut (that is the magic ingredient)

Cream together sugars butter and eggs and vanilla well, mix dry ingredients in a bowl and gradually add to creamed mixture until blended. Bake at 325-350 for 12-14 minutes (do not over bake) Cool on a wire rack. As a gift idea get large Chinese carryout boxes, line with parchment paper stack a dozen cookies and give to a friend. The box is darling and they will want the recipe.

The Question of Cranberry Sauce

So, what's the deal with cranberry sauce? 

It's really pretty simple. Cranberries have huge flavor and antioxidants and are super intense in color. Some folks even admit they like the ocean spray canned gelatinous stuff!  But it is an inexpensive garnish and it is lovely with turkey. it's great mixed with a little cream cheese on a bagel turkey sandwich. Yum! So here is a super simple version. It thickens on it's own so no need to add any cornstarch. It's the pectin in  the fruit which make it thicken naturally. I like to add orange zest and chopped pecans as well. BUT, too much zest can make it bitter so go light on the zest! 

Ingredients

• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Directions

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.