Mother’s Day BBQ dessert. So tasty it hit the spot!
My grandma and I were both craving this cake when we saw it on the cover of the mag- but we found out my mom had already snatched the recipe! I managed to wrangle it from her to make it for the BBQ.
I did use the whisk attachment on my stand mixer. I started with the paddle but it wasn’t getting the flour incorporated into the wet ingredients like I wanted it to. So the recipe says to just start with the whisk attachment. Also, I bought Minneola Tangerines instead of oranges and didn’t buy walnuts so I used 1/3 pecans and 2/3 pumpkin seeds. It still turned out to be a great cake.
- 4 eggs [room temperature]
- 1 Cup olive oil
- ¾ packed brown sugar
- 1 Tbsp orange zest
- ½ Cup orange juice
- 1 tsp vanilla extract
- 1 Cup all-purpose flour
- 1 Cup [white] whole wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt [optional]
- ½ tsp [fresh] ground nutmeg
- 2½ Cups shredded carrots
- 1 Cup chopped walnuts [I used pecans and pumpkin seeds]
- Cream Cheese Frosting:
- 8 oz cream cheese [room temperature]
- 3 Tbsp [unsalted] butter softened [room temperature and I used 4 Tbsp]
- 1 Tsp. orange zest
- [1/2 tsp almond extract]
- 2 Cups powdered sugar
- For Cake
- preheat oven to 350 degrees F. Grease a 9x13 baking pan, set aside.
- in the bowl of a stand mixer using whisk attachment, combine eggs, oil, brown sugar, orange zest, orange juice and vanilla until well combined. Whisk in flours, baking powder, soda, and spices until just combined. Remove bowl from stand mixer and stir in carrots and walnuts. Pour batter into prepared pan
- bake 30-35 minuts or until toothpick comes out clean from the center of the cake. cool in the pan on a wire rack completely.
- Cream Cheese Frosting
- In bowl of stand mixer with whisk attachment, combine cream cheese and butter thoroughly, scraping bowl sides as needed.
- Add orange zest and almond extract and stir on medium speed to combine thoroughly
- Add powdered sugar one cup at a time building up to a medium-high speed with each cup to incorporate some air into the frosting.
- When cake is completely cool, frost with the cream cheese frosting and sprinkle with orange zest. Store with cling wrap over top and in the fridge
Mother’s Day BBQ veggie side dish. This was so good!
Some of my family thought it was a little on the spicy side but my portion wasn’t bad at all. It was super easy to bring the ingredients to my parents house and make it there. I followed the note on the page to leave the core in while roasting- a few portions still fell apart! I didn’t cut the core our before serving and just mentioned it to the fam while serving.
I definitely see more cabbage in my future kitchen adventures.
Insert Photo Here
I’m proud of myself that it took until Week 12 of this long term adventure to not have a pic to share.
I made this on Sunday while we were at the BBQ because I knew I had Monday night plans and needed lunches for at least Monday and Tuesday- and dinner for Joe Monday night while I was out. I did broccoli instead of carrots. My crock pot must be small because I ended up layering potatoes at the bottom then chicken then broccoli on top and pouring the sauce over it.
This wasn’t my favorite. Joe really liked it though. Maybe it needed more garlic or something.
This may be too good. I was going to use carrot ribbons instead of pasta but I really do love pasta too much. I used leftover chicken from the crock pot and from the Sunday BBQ.
It made plenty of leftovers. What’s notable is that I taste roasted garlic and Parmesan while Joe mostly tasted cauliflower with a hint of garlic.
- 1 large head of garlic
- olive oil
- 2 medium cauliflower heads, roughly chopped
- 7 cups of broth or water
- 3 Tbsp unsalted butter
- 1 Cup milk
- 1 Cup grated Parmesan
- 1 package of linguine cooked to al dente per package directions
- chopped cooked chicken- I used 4 thighs and 1 breast
- Roast Garlic
- preheat oven to 375 degrees F
- cut top off head of garlic so most cloves are exposed
- drizzle lightly with olive oil
- enclose in foil packet loosely closed
- roast in oven for about an hour
- remove from oven and open packet to cool garlic
- when cool enough to handle but still warm, squeeze garlic out of the papery wrapper
- store in fridge for a up to a week
- for sauce, place broth/water and chopped cauliflower in large pot, bring to boil and boil for 7-10 minutes with lid on.
- transfer cauliflower and 1 Cup of liquid to a blender along with the roasted garlic and rest of sauce ingredients.
- blend until smooth adding more oil or broth or parmesan as needed
- combine sauce with cooked pasta and chopped chicken
- serve hot
- great leftover
Ninja Blender Peanut Butter
3 prongs because I know I can do better and I didn’t measure so don’t have a recipe to share.
I decided to make peanut butter with the 2 opened bags of peanuts in my freezer (recently discovered when scrounging for walnuts for the carrot cake). So I threw some in the largest blender cup I have along with some honey, coconut oil (should have melted that first) and ended up adding a cup of canola oil a drizzle at a time to get the party really going- probably would not have been necessary if the coconut oil had been liquid.
I store the peanut butter in the fridge in small containers to have with carrot sticks. It’s a little runny at room temperature and certainly not my best peanut butter but it’s still more-than-palatable for dipping veggies in.