Kate's Crazy Culinary Creations

This recipe is from one of my favourite cook books and is probably my favourite Baking book. The book is called Baking, From my home to yours , By Dorie Greenspan. This is also the book my favourite carrot cake recipe comes from. I am yet to find a recipe in this book that hasn't been easy to follow and worked out great. I had a little bit of free time so I thought I would give these a go. So firstly preheat your oven to 190 degree Celsius. Place your rack in the centre of the oven. Prepare a 12 hole muffin tray by lining them with paper liners. In a bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In your stand mixer, fitted with a paddle attachment, beat the butter on a medium speed until sot and creamy. Add the sugar and beat for 2 minutes, until well combined. Add the egg, then the yolk and beat for 1 minute. Scrap down the sides of the bowl and beat in the vanilla. Then reduce the speed and add half the dry ingredients. When just combi...

I was looking for a way to use up some carrots that I had in the fridge and came across this recipe. Usually I would just make some carrot cakes but I was looking for something a little different. Another plus for this recipe is that it is lactose free, which is always a plus for me. It is a super easy recipe and I had all the ingredients in my pantry. So firstly preheat your oven to 180 degree Celsius. Prepare your tin. I used a 20 centimetre high sided round tin, however the recipe said to use two 25 centimetres by 8 centimetres bar tins. It's up to you. You will just need to adjust the cooking time a little depending on your choice. In a large bowl sift together the dry ingredient. Make a well in the centre and add the remaining ingredients. Mix well to combine and distribute the carrot and pineapple throughout the mixture. Poor into your prepared tin and bake for 35-45 minutes, depending on the shape of your tin. Allow the cake to cook for 5 minutes in the ...