Easter Bunny Approved: Carrot Cake with Cream Cheese Frosting

How was your Easter? It was such a beautiful day here in Chicago, we felt so lucky to have a sunny, dry, warm holiday. Even more lucky to have our cousins in from Ireland. Paul’s cousin, her husband and three daughters are staying with us this week and we couldn’t be happier to have them. After an initial bout of shyness, Isla has been over-the-moon about getting to hang out with the big girls and Emmett’s been showing off every chance he gets. Eve has been getting exhausted due to all of the excitement and her new found ability to crawl, stand and just generally get around by herself. We can tell she loves it.

We had a nice sized crowd for Easter this year but I didn’t go overboard and everyone brought food so it felt effortless. Almost too effortless, it seemed almost like something was amiss because there wasn’t as much to do as usual. Not that I’m complaining.  It was fantastic. We had an Easter Egg hunt in the backyard, a turkey breast on the grill and a ham in the oven.  And for dessert I made one of my personal favorites, carrot cake.  

Checking out her stash. 

I’m a huge fan of carrot cake in its many forms.  I like it with nuts, raisins or both, coconut, even pineapple. This time however, I just kept it simple, no added ingredients, not too many spices, just classic carrot cake. I didn’t even decorate it. This cake got rave reviews at my office where most of the leftovers ended up on Monday (since it would be too hard to resist the temptation to eat cake for breakfast all week long). Maybe I’ll make it again for my birthday. 

"Coming though!"

Carrot Cake with Cream Cheese Frosting (adapted from America’s Test Kitchen)

For cake:

1 1/2 cups all purpose flour

1 cup white whole wheat flour

1 1/4 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg, freshly ground

1/8 tsp ground cloves

1/2 tsp table salt

3 cups grated carrots

1 1/4 cups sugar

1/2 cup dark brown sugar, packed

4 eggs

1 1/2 cups vegetable oil

Preheat oven to 350F. Prepare a 9” by 13” brownie pan by spraying it with cooking spray or baking spray.

Stir flours, baking soda, cinnamon, nutmeg, cloves and salt together in a bowl.

In a large mixing bowl, I use my stand mixer fitted with the paddle attachment, beat sugars and eggs on medium-high until combined and pale in color, scraping down the sides of the bowl at least once, about 5 minutes.

Switch the mixer to medium or medium low. Pour oil in a thin stream until all oil has been incorporated and emulsified.  Scrape down the sides of the bowl and beat one minute more.

At a low speed, add dry ingredients and mix until just combined. Fold in carrots.

Pour batter into prepared pan and tap the pan against the counter a few times. Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean, rotating pan once.

Cool cake in pan for 2 hours before frosting.

For frosting:

8 ounces cream cheese , softened

5 tablespoons unsalted butter softened

¼ tsp table salt

1 Tbs sour cream

1/2 tsp vanilla extract

1 cup powdered sugar

Beat together cream cheese and butter with an electric mixer until well combined, scraping down the bowl once to make sure everything is evenly mixed. Add salt, sour cream and vanilla. Add powdered sugar, little by little, scraping down the bowl at least once, until smooth and creamy.

5 Things About Saint Patrick’s Day

So as it turns out, there are a lot of things that I didn’t know about St. Patrick’s day.  Here are five facts about the Holiday that you might not know. 

#1 St. Paddy’s v.s. St. Patty’s

In Ireland, Patty is short for Patricia and Paddy is short for Patrick, technically short for Pádraig, a variant of Patrick.  I did know that Paddy is short for Patrick as this is my father-in-law’s name, but I didn’t think about it in relation to St. Patrick’s Day - which I’m sure I have referred to as St. Patty’s a millions times - probably right here on this site. Apparently, a few years back,  the Dublin Airport even issued a statement regarding this in an attempt to banish the term St. Patty’s as a reference to March 17th festivities.  I will try to remember this one and call it St. Paddy’s Day from here on out.

Clapping to the rhythm during an Irish dance performance. 

#2 St. Patrick

Do we even know what we are celebrating on St. Patrick’s Day? Green beer? I learned a little bit about St. Patrick just the other day from a friend.  St. Patrick’s Day is cultural and religious holiday that takes place on the traditional death date of St. Patrick, the patron saint of Ireland. St. Patrick was thought to have used the three-leaf clover to explain the Holy Trinity to Irish pagans. St Patrick's Day parades began in North America in the 18th century and did not spread to Ireland until the 20th century.   St. Patrick’s Day has been recognized as a national holiday in Ireland since 1903.  Today, St. Patrick’s Day parades are held across the world. Paul and I even went to one in Japan when were were there in 2012.

#3 Leprechauns

So far as I can tell, these little fairies, who, as a part of Irish folklore, are usually found mending shoes and searching for the pot of gold at the end of a rainbow, have nothing to do with St. Patrick’s Day, except of course that they are Irish.

#4 Corned Beef

So this one I knew. Corned beef is an Irish-American thing. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage. Some say that, in America, Irish immigrants weren’t able to obtain the cut of bacon used for boiling bacon which led to using cured brisket as a stand in. In New England, the proximity of Irish and Jewish communities may have led Irish immigrants to start using brisket, introduced to them by their Jewish neighbors, for this dish as it most closely approximated the taste and texture of Irish bacon.

#5 What do you do when March 17th falls on a Friday?

According to the archdiocese of Chicago, Chicago’s Irish-Catholics MAY eat corned beef today, as long as you substitute another form of penance. Whew. Just kidding. I made this corned beef on Wednesday so we could eat it before St. Patrick’s Day and again after since it’s even better a day or two later. It was my first time EVER making corned beef. And well, I didn’t really make it. I was planning on getting all of the ingredients to cure my own a couple of weeks ago but when I ran into our local market for a gallon of milk, the pre-cured ones were right there in front of me and I couldn’t help myself. Maybe next year I will cure my own, but this first time all I did was buy it, rinse it off and throw it in the slow cooker.  It was GREAT.

Here’s how I made it.

Open the package of corned beef.

Rinse off the meat under cold running water. 

Throw it in the slow cooker with enough water to go ½ to ⅔ the way up the sides of the meat.

Turn slow cooker on low for 7 hours.

At the 5 hour mark, turn the meat over and throw some cabbage, carrots and potatoes in with the brisket.

Once the timer goes off, remove and slice your corned beef.

Remove the vegetables from the pot leaving the cooking liquid.

Place your vegetables on a large serving platter and lay slices of corned beef on top.

Add 1 tablespoon of dijon mustard to the cooking liquid and boil the liquid for about 10 minutes until it is reduced slightly - tasting to make sure it’s not reducing too much (i.e. getting too salty).

Pour the cooking liquid over your meat and vegetables and serve.

Happy St. PADDY’s Day!!!

Cornbread Dressing with Winston’s Sausage

When I was a kid, I used to eat so much on Thanksgiving that I would invariably get a stomach ache and spend a good portion of the evening on the couch asking my mom when the pain would subside.  My brother Mark is known to have done this well into adulthood.  It must be genetic, we just couldn’t help ourselves.  These days, I have more self-restraint when it comes to portion size but I still love to indulge in all the special food that we prepare only for the Holidays. Stuffing (or dressing) is one of those dishes. We usually have stuffing, potatoes, corn pudding and Yorkshire puddings on Thanksgiving. Let me know if you think of any other carbs we should consider adding.  As you can see we try to include them all.

I mix it up with the stuffing, trying different variations each year.  I think I am always trying to find a stuffing that is as good as my mom’s.  My mom makes it with the gizzards and actually stuffs the bird.  Hers is the best. Like me, she doesn’t really follow recipes so the only time “I’ve” been able to make her version is when she made it and I helped.  Yes, I should have taken notes but I think I took a bunch of goofy pics elbow deep in turkey-cavity with my brother instead.  Some things you never outgrow. 

Still, I’ve got a good thing going with the addition of Winston’s sausages.  I’ve made versions of this stuffing/dressing with cornbread, brown bread and white bread but always with Winston’s Irish sausages, which got me to thinking, do they even eat stuffing in Ireland? Based on a quick perusal of the internet, I feel pretty confident that they do and that that they regularly add Irish sausages to theirs. Another great idea that, apparently, I was not the first to have (along with 2-in-1 shampoo and conditioner, which my brother and I invented in the bathtub WAY before PertPlus hit the shelves). No matter. This stuffing is still really good.

Ingredients

8 cups ½” cubes cornbread

1 pound bulk Winston’s sausage, casings removed

10 tablespoons (1¼ sticks) unsalted butter, divided, plus more for baking dish

4 celery stalks, chopped

1 yellow onion, chopped

2 tbs chopped chives

2 garlic cloves, finely chopped

2 pears or apples, peeled, chopped

¼ cup dried cranberries or cherries

½ cup pecan pieces

½ cup dry white wine (such as Sauvignon Blanc)

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon chopped fresh thyme

1 teaspoon dried sage leaves

2 cups (or more) low-sodium chicken broth, divided

Kosher salt and freshly ground black pepper

3 large eggs, beaten to blend

Preparation

Preheat oven to 300°. Divide cornbread between 2 large rimmed baking sheets. Bake, tossing occasionally, until beginning to brown in spots and dry out, 40–45 minutes.

Meanwhile, cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until dark brown, 6–8 minutes. Using a slotted spoon, transfer sausage to a small bowl; let cool.

Reduce heat to medium and heat 8 Tbsp. butter in same skillet. Add onion, celery, and garlic and cook, stirring often, until vegetables are tender, about 15 minutes.

Add pears/apples and wine, increase heat to medium-high, and cook, stirring occasionally, until wine is almost completely evaporated, about 5 minutes.

Increase oven temperature to 400°. Butter a 13x9x2” baking dish. Combine sausage, onion mixture, dried fruit, pecans, parsley, thyme, sage, and 1½ cups broth in a large bowl.

Add cornbread and toss to combine; season with salt and pepper. Let sit 10 minutes, then add remaining ½ cup broth and toss, adding more broth if needed (bread should be very moist but not soggy).

Add eggs and mix gently just to combine.

Transfer dressing to prepared baking dish and dot with remaining 2 Tbsp. butter.

Cover dressing with foil and bake until heated through, about 30 minutes. Remove foil and bake until dressing is golden and crisp on top, 20–30 minutes longer.

Have a bunch of people you love over to help you eat it all. 

I would love to know what she's thinking... maybe "Ah-ha! THIS must be where I got my blue eyes"?