Layered Birthday Carrot Cake

Adapted from: @Cooking_Light and @brooklynbaker

What to do when your birthday also happens to be National Carrot Cake Day? Make a delectable layered birthday carrot cake! I tested many different recipes and found my favorite in a bright and spongy Cooking Light carrot cake. It has a tasty crumb texture and an amazing cinnamon punch finish (using Vietnamese ground cinnamon from Penzey’s), paired with a tangy fromage blanc cream cheese frosting between the layers, and coated in a classic cream cheese buttercream. Topped with toasted coconut and chopped pecans, it is my ultimate birthday cake. It tastes even better the next day.

The only thing I would consider changing would be to make it as a two-layer cake instead of three next time for more cake with each bite.

16 servings, 435 calories.

Vanilla Bean Toffee Streusel Caramel Apples make for a very happy Halloween indeed. As do Soul Cakes and Shrunken Apple Heads in Hot Mulled Cider.

Adapted from: Baked: New Frontiers in Baking by @brooklynbaker, @Cooking_Light, @NPR, @MarthaStewart, & @Cooking_Light.

Toffee Streusel Topping by me:

• 1 1/4 cups toasted rolled oats
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• 1 tbsp frozen apple juice concentrate, thawed
• 6 tbsp toffee bits

In a food processor combine the rolled oats, sugar, cinnamon and pumpkin pie spice. Pulse two to three times, or enough to just chop the oats. Drizzle in the apple juice concentrate, then pulse one to two times. Combine in a large bowl with toffee bits.

Makes 14 caramel apples, 320 calories each.

Soul Cakes photographed by pixilation, and the recipe made 17 cakes, 128 calories each.

Oatmeal-Raisin Banana Bread

Adapted from: @Cooking_Light

Happy Father’s Day, honoring the best father in the world also known as my dad. He has supported me and provided for me beyond what I ever deserved, including with a continuous supply of delicious walleye and venison which often make appearances in my posts. In return I hope he enjoys this gift of a banana bread adaptation inspired by his favorite cookie flavor.

Yield: 12 servings (1 regular-size loaf or 3 mini loaves, cut into 12 slices), Calories: 185

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup regular oats
• 1 cup mashed ripe banana (about 2 large)
• 1/4 cup buttermilk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• 1/3 cup raisins, chopped
• Cooking spray

Topping:

• 1/4 cup regular oats
• 1/4 teaspoon pumpkin pie spice or cinnamon
• 1 tablespoon brown sugar
• 1 tablespoon butter, melted

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.

Combine mashed banana, buttermilk, melted butter, vanilla extract, and eggs; add to flour mixture. Stir just until moist and fold in raisins.

Spoon batter into one regular-size loaf pan coated with cooking spray. Combine remaining oats, pie spice or cinnamon, brown sugar, and melted butter in a small bowl. Sprinkle topping over batter and lightly press.

Bake at 350° for 55 minutes (35 for mini loaves) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.