Cat Cooks

Just a collection of my favorite recipes. I can cook - I just can't clean.

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Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
4 eggs
1 1/3 cups vegetable oil
4 cups grated carrots
3/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
All done! Now take a photo, rate it, and share your accomplishments!

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 3/4 cups white sugar
  • 4 eggs
  • 1 1/3 cups vegetable oil
  • 4 cups grated carrots
  • 3/4 cup chopped walnuts
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.
  3. Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with your favorite Cream Cheese Frosting.
  4. All done! Now take a photo, rate it, and share your accomplishments!
— 1 month ago

Chinese Sweet Bread (makes two loaves)
Ingredients:

2½ cups bread flour3tbsp+2tsp sugar1/2 tsp salt1 large egg½ cup milk120g tangzhong (about half of the tangzhong made)2½ tsp active dry yeast
3 tbsp butter (cut into small pieces, softened at room temperature)


Directions:
1. Warm milk in the microwave for about 20 seconds. Add in yeast and sugar, let sit for 15 minutes until a foam develops.

2. Add flour, salt, milk, egg and tangzhong, butter and yeast mixture into Kitchenaid. Knead on medium until dough comes together and the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.

3. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.

4. Transfer to a clean surface. Divide the dough into eight equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.
5. Roll out each portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

6. Flip dough over with the folds facing down,and flatten dough with rolling pin.

7. Flip dough over so the folds face up. Now roll the dough up. Place 4 of the rolls into one 8x5 pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.

8. Beat an egg and brush egg mixture on top to create shiny eggwash finish.
9. Bake at 325 degrees F for approximately 25 minutes (convection off)

Chinese Sweet Bread (makes two loaves)

Ingredients:

2½ cups bread flour
3tbsp+2tsp sugar
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (about half of the tangzhong made)
2½ tsp active dry yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
Directions:

1. Warm milk in the microwave for about 20 seconds. Add in yeast and sugar, let sit for 15 minutes until a foam develops.
2. Add flour, salt, milk, egg and tangzhong, butter and yeast mixture into Kitchenaid. Knead on medium until dough comes together and the dough is no longer sticky and is elastic. You should be able to stretch the dough without it breaking right away.
3. Knead the dough into a ball shape. Take a large bowl and grease with oil.  Place dough into  greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
4. Transfer to a clean surface. Divide the dough into eight equal portions. Knead into balls.  Cover with cling wrap, let rest for 15 minutes.

5. Roll out each portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
6. Flip dough over with the folds facing down,and flatten dough with rolling pin.
7. Flip dough over so the folds face up. Now roll the dough up. Place 4 of the rolls into one 8x5 pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
8. Beat an egg and brush egg mixture on top to create shiny eggwash finish.

9. Bake at 325 degrees F for approximately 25 minutes (convection off)
— 8 months ago

Chewy Oatmeal Bars

Ingredients
4 tbsp. (1/2 stick) unsalted butter or coconut oil
1/4 cup packed light brown sugar or brown rice syrup
1/4 cup honey
2 cups plain granola
1 cup rice cereal (Rice Krispies, etc.)
1/4 cup semisweet chocolate chips
1/4 cup peanut butter chips
Process
Line two 9×5 loaf pans or one 11×7 inch baking pan (see tip #4 above if you want to use 9×13) with foil or parchment. Lightly butter or spray the foil.
Combine butter, honey and brown sugar in a large saucepan over medium heat. Stir until the butter is melted.
Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar is dissolved, 2 minutes. Remove the saucepan from the heat.
Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down with the spatula.
Let sit for 15-20 minutes or until mostly cooled and set*; lift out of the pan and cut into bars.
- See more at: http://backtothecuttingboard.com/dessert/no-bake-chewy-granola-bars/#sthash.2ZGT2fv8.dpuf

— 8 months ago