Calling all snack cake lovers, do I have the BEST copycat recipe for you! My husband always makes fun of me because although I'm a baker, when I'm craving
Embark, on an adventure with this Limoncello Ricotta Cake, where the vibrant essence of Italian lemons intertwines gracefully with the creamy decadence of ricotta cheese. This cake is a harmony of flavors. The bold and lively notes of limoncello seamlessly blend with the gentle texture of ricotta creating a dessert that tells enchanting stories of Mediterranean shores. Each slice offers an escape delivering a crumb that tantalizes the taste buds, complemented by a shimmering limoncello glaze reminiscent of the sparkling Italian coastline. It's not a cake; it's a slice, from an idyllic Italian summer dream that comes to life in your own kitchen.
Hello! Un nouveau jour se lève une nouvelle recette à découvrir alors aujourd’hui nous allons faire un Carott Cake, un gâteau délicieux à base de carotte comme l’indique son nom. Le fam…
Our friend and guest blogger Chez LaRae created this festive Carrot Cake Jam canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Carrot cake lovers, what if you could preserve the warm, rich flavors of this delicious cake in a jar? Freshly shredded orange carrots, chopped apples, juicy pineapples, coconut, and nuts suspended in a lovely spiced jam. Make and can this today, and enjoy the sweet taste throughout the year. Serve on English muffins, with yogurt, pancakes, waffles, alongside cheese and crackers, or with vanilla ice cream. For a real treat, make this cream cheese ice cream. And remember to affix lovely CanningCrafts' canning labels on your jars with a bit of pretty ribbon for tasty gifts for all of the carrot cake enthusiasts in your life. Carrot Cake Jam Recipe Recipe adapted from “Ball Complete Book of Home Preserving” 2006. Preservation method: Water bath canning Difficulty level: Easy Yield: About six 8-oz jars You will need clean jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer PRINT THE RECIPE CARD 1 ½ cup peeled and finely grated carrots (about three carrots) 1 ½ cups cored, peeled, chopped Granny Smith apple (about one apple) 1 ¾ cup canned crushed pineapple, including juice 3 tbsp bottled lemon juice 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves 1 package regular powdered fruit pectin (49 to 57 grams) 6 ½ cups granulated sugar (measured out in a bowl and ready to use) ½ cup unsweetened, shredded coconut ¼ cup finely chopped pecans or walnuts Prepare water bath canner, lids, and jars. Place one or two small, clean plates in your freezer for jam “frozen plate test.” See details below*. In a large, deep stainless steel saucepan (that has a lid), combine carrots, apples, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. At first sugar mixture will appear dry, but it will turn into a thick liquid when heated and stirred. Boil hard, stirring constantly for one minute. Add coconut and walnuts. Remove from heat and skim off foam. Ladle hot jam into hot jars, leaving ¼” head space. Remove air bubbles and readjust head space, if necessary. Thoroughly wipe rims with moistened cloth. Center lids on jars, screw bands down until finger-tip tight. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and cool completely.Wipe jars and affix CanningCrafts’ canning labels. Date and store in a cool, dry place for up to 12 months. PRINT THE RECIPE CARD These Custom Foodie's Delight Canning Labels come in 9 color options. Customize these printed labels with your name, food, saying, contact info, or weight. Custom Foodie's Delight Kraft Canning Labels make a rustic addition to jam jars, baked goods, or sugar scrubs. * Frozen plate test: To avoid runny jam, when you believe the jam is cooked, grab one of the plates from your freezer and plop a small spoonful of carrot cake jam at the center. Let it sit for a minute or so and then run a wooden spoon through the jam. If the jam does not run back into the line, it is set. If it is runny and saucy, boil the sauce for another minute until done. Follow our We're Jammin' Pinterest Board for more jam recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
This Homemade Strawberry Cake is full of sweet, fresh strawberry flavor! Moist strawberry cake layers are paired with a strawberry cream cheese frosting for the ultimate strawberry cake! The texture isn't light and fluffy, but instead tender with a tight crumb. You might even find it a little dense, but not too heavy.
Soft and fluffy lemon drizzle cake! A simple homemade pound cake drizzled with citrus syrup and the bright lemon-y glaze. Perfect for afternoon tea, brunch or dressed up as dessert with berries and cream.
Hello, dessert lovers! Today, we're going to delve into the world of simple yet utterly delicious desserts with a recipe that will leave you amazed—the Lemon Posset! If you're craving a tangy, creamy, and refreshing treat that requires minimal effort, then this dessert is for you. Get ready to indulge in a velvety smooth lemon-infused delight that will leave you wanting more. So, let's gather our ingredients, put on our aprons, and dive into this easy and satisfying dessert adventure! For this delightful recipe, I found an incredible resource at What a Girl Eats. Now, let's get started and create this luscious Lemon Posset! Ingredients : - 2 cups heavy cream - 3/4 cup granulated sugar - Zest of 2 lemons - 1/2 cup freshly squeezed lemon juice (approximately 3-4 lemons) - Fresh berries and mint leaves for garnish (optional) Instructions: Step 1: Preparing the Cream Mixture In a medium saucepan, combine the heavy cream and granulated sugar. Place the pan over medium heat a
This ultra lush and rich vegan chocolate cake is the definition of decadence with a soft and tender moist crumb. Frosted in the creamiest chocolate buttercream, you won't believe this vegan chocolate cake is made without eggs nor dairy- and it keeps moist for 4 days!!
This soft and scrumptions pumpkin bundt cake is the perfect treat this fall. With cinnamon, nutmeg, and cloves, the pumpkin spice flavor is amazing!
Tender stuffed peppers filled with all of the flavours of a meat lovers pizza including sausage, pepperoni and bacon all topped with plenty of melted cheese!
These rich, buttery gluten free croissants have tons of flaky layers, a crispy crust, and they're still tender inside.
Phanouropita (or fanouropita) is a symbolic and traditional Greek vegan cake full of meaning.
If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!
Lemon lovers, rejoice: Four-ingredient lemon dump cake with cream cheese is one of the easiest desserts you'll ever make. You don't even need a mixing bowl to pull it off!
Discover the ultimate zucchini bread recipe that's moist, delicious, and easy to make. Perfect for breakfast or dessert, this recipe is a must-try for zucchini lovers!
