I reeeeeeeeeeeeeeeeeeeeeeeeeeeeaally think Mary Poppin's magical medicine was not, in fact, a spoonfull of sugar, but a nice, yummy carrot cake.
It is moist and flaverfull and you have a great excuse as it is....... "healthy"!
So here goes the cure to any type of damage or illness:
Cake:
4 eggs
1 and 1/4 cup of vegetable oil
1 and 1/2 cup of white sugar
1 and 1/2 cups of brown sugar
2 teaspoons of vanilla extract
2 cups of all-purpose flour
2 teaspoons of baking soda
A pinch of salt
Walnuts
About 6 cups of grated carrots
Icing:
8 oz. Mascarpone cream cheese
Stick of butter
1 box of icing sugar
2 tablespoons of vanilla extract
First of all pr-heat the oven to 200ºc.
After grating the carrots (and nearly leaving my poor little fingers behind doing this! Phew...)
I put them in a medium bowl and mixed the brown sugar in. Let the mixture rest, so the brown sugar will react with the carrot's juice and make extra juicy juice.
Beat the four eggs and pour them in another bowl.
Add the white sugar and mix (or beat) to crerate a nice, soft texture.
Add the oil and the vanilla extract and mix it all together.
(Recomendation: I do luuuuuuuuuuuuuuuuuurve the long lasting- hahahahha this sounds like a makeup advert :S- omnipresent vanilla taste in your mouth, after grabbing a bite of this yummy cake. That is why I put more than two teaspoons)
After that, combine the flour, the baking soda and add a pinch of salt.
Chop the walnuts and add to the mixture.
Add the juicy, grated carrots into the main mixture and stir.
Bake between 45-50 minutes until the carrot baby is done!
LONG LIVE CARROT (ORANGE TANNED) CAKES! :)
Loys of love
XXX
I haven't had much time to touch the kitchen recently, buuuuuuut as I am starting to get fonder of this dessert blog I would like to pass you a very old recipe.
Butter could be considered the king of the french plates. Without butter three hundred and forty five (and maaaany more...) recipes I know wouldn't be so heaven tasty if it wasn't for the magic ingredient... butter.
If you want something to be more thick, add butter. If you want something to be more cremier, just add butter. If you want something to be more greasy, sticky, smooth or even just to put that last salty touch, just add butter!
So as butter is such a special ingredient in any kind of recipe I decided to give , 'cause it's special to me :)
So here goes. Llengues de gat ( Although the translation may sound awful "Cat tongues" it does not have anything to do with the poor animal!) is a very traditional buiscuit. The type your grandmother used to give you everytime you went to visit her, know what I mean?
This buiscuit brings so many memories... it brings back the soapy odor, the summer eavning sun that peeked through the courtains, the slight purring of the dishwasher.... Small details that, without knowing why, remain in someones memory.
The ingredients for this magical (and surprisingly easy cooking) cookie are:
100g of white sugar
100g of flour
100g of butter (yummy... lots of butter!!)
2 eggs
Procedure:
Preheat the oven 180ºc.
First of all, you must crack the egg open and separate the yolk from the white of the egg .
After throwing away the yolk (you don't have to throw it!! you can also cook it), beet up the white of the egg, until it becomes foam (like snow!).
Add the sugar and the flour to the egg foam.
Melt the butter in the microwave and add it to the mixture.
Grease the oven tray with butter and then sprinkle some flour on it, so the cookies won't stick to the base.
Put tiny blobs of cookie mixture on the greaseed tray and let them bake for ten minutes (aproximately).
and... voilà, yummy grandma's cookies!
I hope I helped you, once again, in the kitchen. I may not be a five michelin star cook, but I do know my way to the oven! And cooking is just a nice way to escape into my cookie dough scented bubble :)
Yours sincerely, Dessert Disaster.
XXX
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