Carrot Baby Bundt cakes, Pumpkin streusel loaves, & Rosemary smashed potatoes

Carrot Baby Bundt cakes

Ingredients:
1 1/4 cups unsalted butter, softened
3 cups sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon ground cinnamon 
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups finely grated carrot
1 tablespoon lemon zest

First, I mixed the butter with the sugar until it became light and fluffy. Then slowly I added the eggs and vanilla. Then, in a small bowl, I combined the dry ingredients: flour, cinnamon, baking powder, salt, ginger, and nutmeg.

Second, I gradually add the flour mixture to the butter mixture and beat until combined and then I added the carrots and the lemon zest.

Third I poured the batter into my prepared pan and baked it in the oven at 350 for 25 min. Then take out of the pan and drizzle the cream cheese glaze all over it. It is found in Paula a Deen's magazine page 34.


Cream cheese glaze

Ingredients:
4  ounces  cream cheese, softened
1/2 cup heavy whipping cream
1/2 cup confectioners sugar 
1 tablespoon fresh lemon juice
1/2 teaspoon salt

You beat the cream cheese and cream in a large bowl until smooth. Then add the confectioner's sugar beating until combined. Lastly, add the lemon juice and salt until smooth. 

My comments:

The carrot cake turned out pretty well! My dad enjoyed it. He had three of them.  My brother said mm mm and gave me thumbs up. My mom said oh mama! It was very good I said yum! It was even good with milk.

I used the small bunt pan that my grandma got me.  I put the rest of the mixture in a bunt pan. then I drizzled the glaze over it. 

 Let me know if you have any tips for using a bunt pan!

Pumpkin streusel loaves


Ingredients:
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 teaspoon vanilla extract 
4 large eggs
1 (15-ounce) can pumpkin 
2 cups flour 
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon 
3/4 teaspoon salt
3/4 teaspoon buttermilk

Oatmeal streusel
1/4 cup quick-cooking oats
1/4 cup all-purpose flour 
1/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, cut into pieces

  First, I mixed butter, sugar, brown sugar, vanilla extract until light and fluffy, and gradually added the eggs. I mixed in the can of pumpkin. In a medium bowl, I combined the flour, baking powder, baking soda, and cinnamon, salt and gradually added the buttermilk. I poured the batter into two pans.

Then my mom made the oatmeal streusel that I sprinkled on top of the batter.

The pumpkin streusel was delicious.  A very good tip is to make sure you have all your ingredients before you make it. It’s found in Paula Deen's September/October 2012 magazine on page 25.



Rosemary smashed potatoes 

 Ingredients:
3 pounds small red potatoes
3 tablespoons olive oil
1 1/2 teaspoon minced fresh rosemary 
1 garlic clove, minced
1/2 teaspoon kosher salt

First, you preheat the oven to 375 and spray it with nonstick cooking spray. Then I put potatoes in a pan with water to cover 1 inch. Bring it to a boil over high heat then reduce the heat and let it simmer for 15 mins and then drain. While the potatoes are cooking you combine olive oil, rosemary, and garlic in a microwave bowl for 30 secs stirring once. 

Second, I placed the potatoes on the prepared pan and use a drinking glass and press down on them until they are about 3/4 inch thick. Then you drizzle with the olive oil mixture and sprinkle with salt.  bake for 20 to 25 min or until lightly brown. The recipe is found in the January/February 2013 issue on page 29.

My comments:

They were very delicious. My mom was impatient for them to get browned. I loved them.

 It says to use a glass to smash the potatoes. I used a fork but that didn't work as well.