Sunday, September 29, 2013

A Whole Lot of Baking Going On

This has been a busy week for baking things.  First we had to celebrate the one-year-anniversary of getting Mocha, our rabbit.  He got a carrot.  We got carrot cake.  Brasilian Carrot Cake, to be exact.  Here's the recipe, so I'll have it digitally in addition to on a little scrap of paper.

Brasilian Carrot Cake

3 large or 5 medium carrots
1 cup oil
4 eggs
2 cups sugar
2 cups flour
dash of salt
1.5 tsp. baking powder

Blend the carrots, oil and eggs in a blender until smooth.  Mix in the rest of the ingredients and pour into a greased 9x13 pan.  Bake at 350 for 35 minutes or so until done.  Poke holes in the cake with a fork.

Topping:

4 T. cocoa
2 T. butter
2 T. milk
2 T. sugar

Cook this together for a few minutes and then pour over the cake while it is cooling.  The glaze should ooze into the holes you made with the fork.

We ate the cake while he sat on his chair and stared at us.  I think he was feeling rather full from his carrot.

Then, 2 nights later, the 11 year old had a birthday party.  I take requests, of course, and this one was a chocolate cake with raspberry filling and milk chocolate ganache.  Voila!
By the time 14 people (2 adults and 12 children) got to it, this is all that was left.
Yesterday morning for breakfast, I made blueberry kumquat muffins.  I made standard muffins and threw in 1 cup of wild blueberries and about 1 T. chopped candied kumquats.  Each muffin the got a kumquat half on top before they baked.  Even the 8 year old ate 3 muffins.  I never cease to be surprised at what gets eaten and what doesn't...

No baking today.  We went to the Edward Gorey Museum in Yarmouthport, MA.  The rest of the afternoon was spent elaborating upon the Gashleycrumb Tinies.

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