Healthy Cake Made With Carrots for Your Child's 1st Birthday

By Yves C Casson

When it's time for your baby's first birthday, it's also time to start looking through all of the possible 1st birthday cake recipes that you can prepare. You might find some chocolate cake recipes, some rainbow cake, some vanilla swirl recipes for cakes and all the classics. Do you want something sweet and decadent or something homemade and healthy carrot cake recipe? Many people are opting to make their own cakes-that way they know exactly which ingredients are going into them and they can ensure that the cakes are healthy, rather than giving their baby a big pile of sugar on their special day. One of my favorite carrot cake recipe is the one I'm about to share with you.

Here's what you'll need to get started with your Healthy Carrot Cake:

· 2 1/2 cups of carrots, sliced thinly

· 2 1/2 cups of concentrated apple juice

· 1 cup of raisins

· 2 cups of whole wheat flour

· 1/2 cup of vegetable oil

· 2 eggs (whites and yolk)

· 4 egg whites

· 1 tablespoon of vanilla extract

· 3/4 cup of applesauce (unsweetened)

· 1/2 cup of wheat germ

· 2 tablespoon of baking powder (low sodium is recommended)

· 1 tablespoon of cinnamon (ground into powder)

Preparation instructions:

1. This will make enough for two medium size cake pans or one large cake pan. Line the pan(s) with wax paper and grease lightly (ideally with vegetable spray), then preheat your oven to 350°F.

2. In a saucepan, mix 1 cup of juice concentrate with the shredded carrots. Bring this to a boil then allow it to simmer until the carrots are tender. Mix in the raisins and create a puree out of this mixture.

3. Mix together all of the dry ingredients in a large mixing bowl and add the remaining juice concentrate.

4. Mix in the rest of the ingredients, including the puree you created earlier.

5. Pour this mixture into your baking pan(s) and place in the oven for about 30-35 minutes.

6. Keep an eye on it; you can tell that it's done when you are able to poke the center with a toothpick and remove the toothpick without any batter sticking to it.

Voila! Another delicious 1st Birthday cake made special for your child's special day. If you liked this one, why not take a look at some of my other cake recipes that you'll sure love?

About the Author:

Yves Casson has rich background in pastry and baking.

His flair for traditional cake recipe's can be found at Cake Recipe Secrets.

Yves latest amazing recipe is this 1st Birthday Healthy Carrot Cake Recipe.

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Finish Off Your Delicious Meal With One of These Fabulous Desserts!

By Linda Carol Wilson

The perfect ending to a delicious meal is without a doubt a fabulous dessert. The recipes in this article will help you pull off a dessert to be remembered by family, friends, coworkers, etc. Parfait Pumpkin Blocks are tasty and make a pretty presentation. You know we eat with our eyes as well as our taste buds! It can be made a day or two ahead of time and kept frozen until 20 minutes before serving! Or combine your love of cheesecake and of pie into one dessert with this Chocolate Raspberry Cheesecake Pie.

PARFAIT PUMPKIN BLOCKS

CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup firmly packed brown sugar
1/4 cup melted butter

Mix the above ingredients together until well blended. Press into the bottom of a 9-inch square baking pan.

FILLING:
1 can (16-oz) pumpkin
1/2 cup firmly packed brown sugar
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
dash of ground cloves
1 qt softened vanilla ice cream
1 cup heavy cream, whipped
2 tbsp powdered sugar
1/4 tsp ground cinnamon
1/2 cup toasted chopped pecans

In a mixing bowl combine the pumpkin, brown sugar, salt, cinnamon, nutmeg, and cloves. Fold in the softened ice cream. Pour the filling over the crust in the pan. Cover and freeze for at least 2 hours. Remove from freezer and cut into squares or 'blocks'.

TOPPING:

Before serving, sweeten the whipped cream with the powdered sugar and cinnamon. Place a dollop atop each block. Sprinkle the toasted pecans over the whipped cream.

NOTE: This is a great make ahead dessert. It can be kept in the freezer until 20 minutes before serving time. Allow to thaw during that time before cutting to serve.

CHOCOLATE RASPBERRY CHEESECAKE PIE

1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream

Preheat oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.

Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.

Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.

In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.

Just before serving, garnish each slice with two to three fresh raspberries, if desired.

Refrigerate any leftovers.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.

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Cake-Baking Secrets for Perfect Cakes

By Julia D. Johnson

Everybody loves cake, and it's even better when you can make it yourself. If you're completely new to cooking, learning to bake a cake is a simple and fun project to start your new hobby with. If you get really good at it, you might even make a career out of it. The tips in this article will help improve your cake-baking skills.

Pre-made cake mixes tend to be heavy. This not only makes it difficult to mix them, but can also make the finished cake feel heavy in your stomach. To avoid this undesirable heaviness, simply get some meringue powder. You can buy this powder at a baking goods supply store; some supermarkets also carry it. Mix the powder into the cake mix to lighten the mix's weight.

In addition to wanting your cake mix to be light, you don't want it to be too dry. Here's a secret for making moist cakes: use unsweetened applesauce in place of oil. Unsweetened applesauce is also healthier than oil, making your cake slightly more attractive to guests who are watching their diet.

Many cakes not only call for wet ingredients such as eggs, but sticky ingredients such as honey. Sticky ingredients can be messy and hard to work with. They stick to the measuring spoon, the mixing bowl and your fingers, making it hard to mix your cake batter properly. To avoid a sticky mess, spray measuring cups and spoons with non-stick cooking spray before you start pouring honey or other sticky ingredients into them. You can also spray mixing blades with this spray to make it easier to mix your cake.

In addition to sticky ingredients, you may have to use cold ingredients such as sticks of butter or eggs. Butter sticks can be as difficult to work with as honey if they are too cold; they are stiff, nearly unbreakable and don't mix into your cake batter easily. To avoid problems with butter and other cold ingredients, take them out of the refrigerator before beginning your cake. If your butter is still too cold to work with by the time you're ready for it, put it in the microwave for ten to fifteen seconds to soften it.

An undercooked cake will fall apart, not taste right and may contain bacteria such as salmonella that can make people sick. Sometimes your cake can look baked on the outside but still need to be cooked on the inside. When your oven timer rings, remove the cake from the oven, but don't turn the oven off yet. Check whether the cake is done by inserting a toothpick into it and pulling the toothpick out again. If the toothpick comes out clean, your cake is baked on the inside. You may have to put the cake back for three to five additional minutes before testing it again if your toothpick doesn't come out clean.

Cake baking takes patience. Once the cake comes out of the oven, you've only completed the first step. Now you have to frost it. Frosting cakes allows you to express your creativity; you can use colors and designs to express a mood or simply make something beautiful. However, you can't frost the cake while it's hot; the cake may crumble or the frosting may melt if you try to do so. Wait a couple of hours or even overnight for the cake to cool completely before frosting it.

Baking a cake is a fairly straightforward process. Simply mix the ingredients, bake the cake and frost it once it cools. Once you get used to baking cakes, you can experiment with different types of cakes. You may enjoy baking a cake in a particular shape, such as a Mickey Mouse cake for a child's birthday party, or making layer cakes that have frosting between each layer of cake. Whether you're making your first simple cake or are a cake expert, you're sure to impress your friends and family if you follow the cake-baking tips in this article.

Julia D. Johnson loves to bake and decorate cakes. It is a passion she learned from her grandmother, and she is now passing it on to her children. To learn more about decorating cakes, visit her website now at: Cake Decorating Ideas.

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Christmas Gingerbread Cookies Make the World Go Round!

By Christine Rankin

It is that time of year. The most joyous time of year. Christmas and all the decadence that comes with it! In my household Christmas also means cookies! My husband and I love to bake, and Christmas cookies make for the best baking around. One of the most popular Christmas cookies in existence is the gingerbread cookie.

Growing up, my mother was not much of a baker. I do not remember loads of cookies or fresh-baked bread to devour during the holidays. However, when I married my husband I took on his family's tradition of baking. On our first Christmas together, when we were still dating, my husband took me to his home where he was still living with his parents, for a day of Christmas baking. His mother did this every year and this year he invited me! I was so excited. It is truly a good and bad thing. Good because I love spending the time in the kitchen, but bad because of the extra calories. However, Christmas only comes once a year, so I believe calories shouldn't matter!

We started the day with making snowball cookies and then moved on to haystacks. After we completed those came the Christmas gingerbread cookies! We made the dough, rolled it out, and cut it into various shapes. We had: gingerbread men, gingerbread women, candy canes, Christmas trees, angels and more.

After we baked the cookies, came the fun part, decorating the cookies! With tubes of frosting, candy bits and more we decorated the cookies and had so much fun. That is the wonderful thing about Christmas gingerbread cookies, it really is the cookie that the whole family can help make. Children and kids love to help in the kitchen and I truly cannot think of a better way than decorating Christmas cookies.

Christmas gingerbread cookies recipes are readily available. I have seen some of my favorite chefs, Paula Deen and Ina Garten, make them on their Food Network Shows. If you look on the internet you can find thousands of these recipes readily available.

Since I first started that tradition years ago of making Christmas gingerbread cookies with my husband, I now look forward to it every year. We both relish in the opportunity to make cookies and decorate them together. It wouldn't be Christmas time without it. It has become almost important and fundamental as putting up the tree, wrapping the presents and driving around and looking at Christmas lights. Now that is saying a lot!

Christine is a professional writer who provides information on Christmas gingerbread cookies for All Christmas Cookies - your premiere online resource for Christmas cookie recipes!

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Wow 'Em With This Old Fashion Angel Coconut Roll for Dessert!

By Linda Carol Wilson

The next time you want to impress with your dessert, try this recipe from my old time recipe collection. This Angel Coconut Roll in not only beautiful but very tasty and a dream come true for those who love coconut! You will wow your family, friends, co-workers, etc not only in taste but also the presentation!

ANGEL COCONUT ROLL CAKE:

3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract

Adjust oven rack to the lowest position and preheat oven to 375 degrees.

Lightly grease two 15 1/2 x 10 1/2-inch jelly roll pans and line them with waxed paper. Grease paper lightly and sprinkle with flour. Set aside.

Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.

In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper. Make the COCONUT BUTTERCREAM:

1 can (15-oz) cream of coconut
pinch of salt
1 egg, room temperature
1 egg yolk, room temperature
1 1/4 cups unsalted butter, softened
1/2 tsp vanilla extract
2 cups whipping cream, divided
2 tbsp powdered sugar
2 tsp cornstarch
pinch of salt
1 tbsp amber rum, optional

4 cups shredded coconut, toasted

In a medium saucepan combine the cream of coconut and salt. Simmer the mixture until it is reduced by half (takes about 10 to 15 minutes). Increase heat to medium-high and boil until candy thermometer reaches 230 to 235 degrees, around 5 minutes. Reserve 2 tablespoons of the syrup.

While mixture cooks, beat the egg and egg yolk together in a mixer bowl until very light. Add the remaining hot coconut syrup in a slow, steady stream while beating. Beat until cool, about 5 minutes. Add the butter, one tablespoon at a time. Beat in the vanilla extract.

In a small saucepan, combine 1/2 cup of the whipping cream, powdered sugar, cornstarch, and salt. Bring to a boil over medium heat, whisking constantly. Boil 5 minutes and remove from the heat. Whisk in the rum, if using, and the remaining syrup. Refrigerate until cold, not just chilled.

In a large mixer bowl, beat the remaining whipping cream until stiff peaks form. Whisk in the cream mixture.

To Assemble Rolls:
Unroll the cakes and spread a thin layer of the coconut buttercream over all. Top each with half of the flavored whipped cream. Reroll the cakes. Spread the remaining buttercream over the cakes including the ends. Sprinkle with the toasted coconut, pressing it gently into the buttercream so it adheres. Cover and refrigerate until 30 minutes before serving time.

NOTE: Rolls can be made ahead, wrapped tightly and frozen for up to a week. Thaw, unwrapped, at room temperature.

Yield: 2 rolls of about 10 servings each.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com

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Try These Yummy Recipes for Some Delicious Sweets for Your Family and Friends

By Linda Carol Wilson

Who doesn't love sweets? I believe I was born with a sweet tooth somewhere in my gums and I know there are many of you out there who are just like me! This column is for you. If you want to soothe your sweet tooth, try these recipes for Delicious Chocolate Cinnamon Dip, Canadian Popcorn Nut Crunch, or Drop Doughnut Puffs.

DELICIOUS CHOCOLATE-CINNAMON DIP
8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping

In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies. Or serve over ice cream for a sundae, if desired.

Yield: 2 cups

CANADIAN POPCORN NUT CRUNCH
2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup pecan halves, toasted
1 cup cashews, toasted
1 cup Brazil nuts, toasted
1 cup almonds, toasted
1 1/2 cups sugar
1 cup corn syrup
1/2 cup butter
1 tsp vanilla extract
1/2 tsp ground cinnamon

Lightly spray a 5-quart Dutch oven with nonstick cooking spray. Add the popcorn and all the nuts; bake at 250 degrees for 20 minutes.

While nuts and popcorn bake, combine the sugar, corn syrup, and butter in a saucepan. Over medium heat, bring the mixture to a boil, stirring constantly. Cook, without stirring, until a candy thermometer reads 290 degrees (reaches the soft-crack stage). Remove the pan from the heat and add the vanilla and cinnamon.

Pour the syrup mixture over the nuts/popcorn mixture very slowly while stirring constantly until all the mixture is well coated. Immediately spread onto baking sheets that have been sprayed with nonstick cooking spray. Cool and break into pieces.

When completely cooled, store in airtight containers.

Yield: Approximately 4 quarts.

DROP DOUGHNUT PUFFS
1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com.

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Delicious Quick and Easy Dessert Recipes for Today's Busy Cooks

By Linda Carol Wilson

Even the busiest of cooks enjoy serving family and friends a delicious and beautiful dessert! The recipes in this article are specifically for those cooks although cooks who have all day to prepare a meal (are there any out there?), will enjoy making them, too. These recipes gives cooks a wide choice of dessert type. Pudding type, a fruit crisp, and a nutty tart couldn't be more different. Maybe you will want to make all three since they are so easy! Yummy Banana Cream Dessert can be made with either banana or vanilla pudding. Easy Peach Crisp uses dry cake mix for the topping, and the Coffee Caramel Nut Tart is a microwave recipe.

YUMMY BANANA CREAM DESSERT
This recipe has to chill but it does go together in minutes and chills quickly.

1 pkg (4-serving size) no-cook banana pudding and pie filling mix, prepared according to pkg directions
1 cup diced bananas
1 cup miniature marshmallows
2 tbsp chopped maraschino cherries

Add the bananas and miniature marshmallows to the prepared pudding; mix well. spoon into dessert dishes and top with the cherries. Chill.

Note: May substitute vanilla pudding for the banana.

EASY PEACH CRISP
1 can (16-oz)peach pie filling
1 box (7 1/2-oz) yellow cake mix
1 stick butter
3/4 cup chopped pecans

Preheat oven to 350 degrees.
Very lightly spray an 8-inch square baking pan or dish with nonstick cooking spray

Pour the can of pie filling into the bottom of the pan. Sprinkle the dry cake mix over the pie filling. Cut butter into thin slices and lay over the cake mix. Sprinkle the chopped nuts over all.

Bake at 350 degrees for 30 to 35 minutes.

This recipe is great served warm with vanilla ice cream.

COFFEE CARAMEL NUT TART
This tart is quick to assemble but does need to refrigerate for about an hour before serving.

1/2 cup whipping cream
2 tbsp instant coffee granules
1 pkg (14-oz) caramels, unwrapped
4 cups toasted pecans
1/4 tsp cinnamon
1 9-inch prepared graham cracker crust

In a large microwavable bowl, stir together the cream and coffee granules; add caramels. Microwave mixture on high 2 to 3 minutes, stirring every minute. Cook and stir until caramels are completely melted. Stir in pecans and cinnamon. Spoon mixture into the prepared crust. Refrigerate for about an hour or until firm. Drizzle with melted chocolate or chocolate ice cream topping, if desired, before serving.

Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her other quick and easy recipes go to http://grandmasquickfixrecipes.blogspot.com

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