Easy carrot cake

Ingredients

  • 235ml vegetable oil, plus extra for the tin
  • 100g natural yogurt
  • 4 large eggs
  • 1½ tsp vanilla extract
  • ½ an orange , zested
  • 265g self-raising flour
  • 335g light muscovado sugar
  • 2½ tsp ground cinnamon
  • ¼ fresh nutmeg, finely grated
  • 265g carrots(about 3), grated
  • 100g sultanas or raisins
  • 100g walnuts or pecans, roughly chopped (optional)
For the icing
  • 100g slightly salted butter , softened
  • 300g icing sugar
  • 100g full-fat cream cheese

Directions

  1. Heat oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
  2. Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
  3. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.
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Prinsesstarta

Ingredients

For the vanilla custard
  • 1 tbsp Vanilla bean paste
  • 550ml Milk (whole)
  • 6 Egg yolk(s) (free range)
  • 110g Unrefined golden caster sugar
  • 50g Cornflour
  • 50g Butter (unsalted) (softened)
For the rosewater jam
  • 200g Strawberry jam
  • 1 tsp Rose water
  • For the sponge
  • 4 Egg(s) (free range) (large)
  • 150g Unrefined golden caster sugar
  • 75g Cornflour
  • 75g Plain white flour
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder
  • 50g Butter (unsalted) (melted)
For the cream
  • 700ml Double cream
  • 2 tbsp Unrefined golden icing sugar
  • 2 tsp Vanilla bean paste
For the marzipan
  • 400g Almonds (ground)
  • 150g Unrefined golden caster sugar
  • 250g Icing sugar
  • 2 Egg(s) (free range) (medium)
  • 1 tsp Almond extract
  • Pink food colouring ((gel))
For the decoration
  • Pink sugar paste icing
  • Icing sugar (to dust)

Browned Butter Banana Bread

Ingredients

  • 1/2 cup butter
  • 3 very ripe bananas
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon ground nutmeg (optional)

Directions

  1. Melt butter in a small saucepan over medium heat; bring to a low simmer and cook, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Set aside to cool to room temperature, about 15 minutes. Measure 1/3 cup of browned butter; reserve remaining browned butter for another use.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  3. Mash bananas in a large bowl; stir in brown sugar, white sugar, egg, vanilla extract, and 1/3 cup brown butter.
    Whisk flour, baking soda, cinnamon, and nutmeg together in a bowl. Fold flour mixture into banana mixture just until all ingredients are moistened; pour into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 45 minutes.

Maple, Brown Sugar and Cinnamon Overnight Oats

Ingredients

  • 2 c rolled oats gluten-free
  • 1 tsp vanilla
  • 2 c almond milk
  • 3 Tbsp brown sugar
  • ¾ tsp cinnamon
  • 3 Tbsp pure maple syrup
  • ¼ c pecans coarsely chopped, toasted

Directions

  1. In four mason jars place equal amounts of the oats, vanilla and milk in each. Stir to mix well.
  2. In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour a quarter of this mixture in each of the jars over the oats. Stir to combine.
  3. Refrigerate jars for at least 2 hours or overnight.
  4. Just before serving, toast pecans at 325 degrees for 5-7 minutes. Divide pecans and sprinkle in each jar.
  5. Serve with additional cinnamon and maple syrup, if desired, and enjoy!

Tips: This recipe can either be made in two larger mason jars, each holding two servings, or four smaller mason jars, each containing one single serving.

Cheesy Chicken Enchilada Skillet

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 (16-ounce) jar medium red salsa
  • 1/2 cup sour cream, plus more for serving
  • 4 corn tortillas, torn into quarters
  • 4 cups shredded cooked chicken (from 1 [2 1/2-pound] rotisserie chicken)
  • 1 (15.5-ounce) can black beans, drained, rinsed
  • 1 cup shredded Mexican cheese blend
  • Pickled jalapeños and cilantro (for serving; optional)

Flower Cookies

Ingredients

  • 350g Plain white flour
  • 1 tsp Bicarbonate of soda
  • 1 tsp Rose water
  • 125g Butter (unsalted)
  • 175g Unrefined light muscovado sugar
  • 1 Egg(s) (free range)
  • 4 tbsp Golden syrup
For the decoration
  • 300g White sugar paste icing
  • Pink food colouring
  • Sprinkle decorations
  • Designer icing (pink)

Directions

  1. Preheat the oven to 180°C, (160°C fan, gas mark 4). Line 2 baking trays with non-stick baking paper.
  2. Sift the flour and bicarbonate of soda into a bowl and add the rose water. Then rub the butter in the mix until it resembles breadcrumbs. Stir in the sugar.
  3. Lightly beat the egg and golden syrup together, and then add to the flour and mix to make a dough. Leave to chill for 20 minutes.
  4. Roll out on a lightly floured surface to ½ cm thick. Cut out with flower shaped cutters. To make the flower stem carefully insert lolly stick into the flower shaped dough, flattening the dough over the stick. Place on a baking tray, leaving a gap between them.
  5. Bake for about 15 minutes. Leave on the tray for 10 minutes then move to a wire rack to finish cooling.
  6. To decorate, roll out half of the white sugar paste and cut smaller flower shapes out of it. Then attach to the biscuit using a small amount of water. Colour the other half of the sugar paste icing with pink food colouring and then roll out and cut out flower shapes. Chocolate sweets such as smarties can be used as the centre of the flower. You could also simply, pipe around the outline of the cookie using designer icing and attach chocolate sweets in the centre.