Ultimate Carrot Cake

I love a good carrot cake! And this one did not disappoint. Next time I make it the only change I would make is to use pecans and not walnuts. 

 submitted by Michelle

from It's A Keeper

Ultimate Carrot Cake

Ingredients 

Cake 

2 cups flour 

2 teaspoon baking soda 

½ teaspoon salt 

2 teaspoon cinnamon 

3 eggs 

2 cups sugar 

¾ cup vegetable oil 

¾ cup buttermilk 

2 teaspoon vanilla 

2 cups grated carrot 

8 ounces can crushed pineapple, drained 

3.5 ounces can flaked coconut 

1 cup pecans or walnuts, chopped 

Buttermilk Glaze 

1 cup sugar 

1 ½ teaspoon baking soda 

½ cup buttermilk 

½ cup butter or margarine 

1 teaspoon vanilla extract 

Cream Cheese Frosting 

½ cup butter, softened 

8 ounces package cream cheese, softened 

16 ounces package powdered sugar 

1 teaspoon vanilla extract 

Cook Instructions 

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans. 

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. During the last 5 minutes of baking, begin making glaze. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla. 

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. 

To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla. Spread frosting between layers and on top and sides of cake. 

This cake is best if you refrigerate it for at least 4-6 hours before serving.

Four Ingredient Funfetti Cake Batter Dip

 This is the other sweet dip I made for my friends baby shower. This one was a hit, too!

Four Ingredient Funfetti Cake Batter Dip

submitted by Michelle

from the Chunky Chef

Ingredients 

8 oz cream cheese, softened to room temperature 

8 oz whipped topping, thawed (cool whip) 

1/3 - 2/3 cup milk, (start at 1/3 and go from there) 

1 box Funfetti cake mix, (unprepared) 

sprinkles, for garnishing

Instructions 

Heat up the cake mix before using. I recommend adding the cake mix to a microwave-safe shallow bowl and heating in 30 second increments until it reaches an internal temperature of 160-165°F.

Add whipped topping and cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy. 

Add cake mix and 1/3 cup milk and stir with a wooden spoon until combined. 

Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency. I used about 2/3 cup for my dip. 

Serve garnished with sprinkles and whatever dippers you prefer. Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc.

Brownie Batter Dip

This is one of two dips I took to a friends baby shower a few months ago. The food theme was dips, and I brought two sweet ones. They were both a hit!

submitted by Michelle

from crayonsandcravings.com

Brownie Batter Dip

Ingredients

8 ounces cream cheese, room temperature 

18.3 ounces brownie mix 

¼ cup milk 

¼ cup mini chocolate chips 

1 cup whipped topping, thawed

Instructions

Add the dry brownie mix to a large microwave-safe bowl. Microwave in 30-second increments, stirring after each, for a total of 2 minutes. Set aside. 

In a large bowl, use an electric mixer to beat the softened cream cheese on medium-speed until smooth. 

Add the brownie mix and milk; beat until well combined and smooth. 

Gently fold in the whipped topping until completely blended. 

Fold in the chocolate chips. 

Transfer the dip to a serving bowl, and top with additional mini chocolate chips, if desired. 

Serve immediately with your favorite dippers, such as pretzels, graham crackers, cookies, or fruit.

Notes 

It is important to heat treat the brownie mix before beginning so that it will be safe to consume. Please do not skip this step. 

Beating the cream cheese, brownie mix and milk together first minimizes the mixing once the whipped topping is added. This will help prevent the dip from “deflating.” 

It is important to gently fold in the whipped topping so it doesn’t deflate.

Best Chocolate Chip Cookies

 I think I may have found a new favorite chocolate chip cookie recipe. I have made it at least six times now since I found it last fall, and they are devoured each time! I even made them for my Aunt and cousin who were visiting last week and they loved them and needed the recipe, too.

*I do not add the walnuts

Best Chocolate Chip Cookies

submitted by Michelle

from allrecipes.com

Ingredients 

1 cup butter, softened 

1 cup white sugar 

 1 cup packed brown sugar 

 2 eggs 

 2 teaspoons vanilla extract 

 1 teaspoon baking soda 

 2 teaspoons hot water 

 ½ teaspoon salt 

 3 cups all-purpose flour 

 2 cups semisweet chocolate chips 

 1 cup chopped walnuts

Directions

Gather your ingredients, making sure your butter is softened, and your eggs are room temperature. Preheat the oven to 350 degrees F (175 degrees C). 

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. 

Beat in eggs, one at a time, then stir in vanilla. 

Dissolve baking soda in hot water. Add to batter along with salt. 

Stir in flour, chocolate chips, and walnuts (*I do not add walnuts). 

Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. 

Bake in the preheated oven until edges are nicely browned, about 10 minutes. 

Cool on the baking sheets briefly before removing to a wire rack to cool completely. 

Store in an airtight container or serve immediately and enjoy!