Delicious Recipes: ✨🍍 Aloha Carrot Pineapple Cake ✨🍍

✨🍍 Aloha Carrot Pineapple Cake ✨🍍

Ingredients:

For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the Frosting:
1 cup unsalted butter, softened
16 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Zest of 1 orange (for garnish)
Fresh pineapple slices (for garnish)

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.

Combine Wet Ingredients: In another large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until mixed well.

Add Extras: Fold in grated carrots, drained pineapple, and walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
Decorate: Apply a layer of frosting between each layer, on the sides, and on top of the cake. Garnish with orange zest and fresh pineapple slices before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

This Carrot and Pineapple Cake is a moist, flavorful delight, with the tangy sweetness of pineapple complementing the earthy taste of carrots, all enveloped in rich, creamy frosting.

Dessert Recipe: "Blueberry Pie"

Want a great reason to make a scrumptious Blueberry Pie?Here's one... It's healthy! If you do decide to try this for dessert today, here's what you will need.

Cook time: 1 hour
Prep time: 1 hour
Makes 8 servings / 1 Pie

INGREDIENTS:

Crust:

DOUBLE CRUST
2 cups Pillsbury BEST® All Purpose Flour
1 teaspoon salt
3/4 cup Crisco® All-Vegetable Shortening
4 to 8 tablespoons ice cold water

Filling:

6 cups (about 2 1/4 pounds) of fresh or frozen blueberries, rinsed (not stems) (if using frozen, defrost and drain)1/2 teaspoon lemon zest
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces
1 Tbsp lemon juice
1/4 cup all-purpose flour
1/2 cup white granulated sugar
1 egg
1 tablespoon milk

METHOD:

Prepare the crust. Roll out half of the dough to 1/8-inch-thick circle on a lightly floured work surface, about 13 inches in diameter. Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes.

Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Transfer them to the chilled bottom crust of the pie pan. Dot with butter pieces. Roll out remaining dough to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

Whisk egg and milk together to make an egg wash.

Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

Happy Baking! Post a pic of your finished pie let's see who's the head Baker!! :)

Delicious Recipes: Oatmeal-Flax Chocolate Chip Cookies

A "healthy dessert" can put a smile on anyone's face. So why not bake a few cookies for your kids snack or who knows when guests will knock! Have fun...

Oatmeal-Flax Chocolate Chip Cookies

Ingredients:    
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup flaxseed, finely ground in a spice grinder, or pre-ground flaxseed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Directions: 

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.

Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.