Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
Cream Cheese Icing
Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
Recipe Notes
-Cake freezes well without icing for up to a month if well wrapped.
-Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.
-Recipe makes for a thick layer of icing. Icing freezes well on its own in an airtight container for up to a month.
Preheat oven to 350°F and set a rack in the middle position.
In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
Cut into desired wedges and serve immediately.
Recipe Notes
-Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using. Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.
In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
Divide batter evenly between squares or pour into prepared 9" x 9" pan.
Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
Recipe Notes
-Use almond milk or other milk substitutes in place of the 2% milk if desired.
-Add a scoop of vanilla protein powder if you want more protein.
-The individual brownie pan is perfect for meal prep baked oatmeal squares.
-Allow the squares to cool completely before wrapping and freezing. Will keep well wrapped for up to one month in the freezer.
-Allow frozen squares to thaw before warming gently in the microwave.
Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
Serve with fresh raspberries and lightly sweetened whipped cream.
Recipe Notes
-If you do not use boiling water to start with the cooking time will be longer.
-You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.
-Do not skip the straining as it ensures a smooth custard.
-Can be made up to 2 days in advance, covered and chilled.
Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
Divide among serving mugs and top with whipped cream and a candy cane.
Recent Comments