Carolyn Braden: Mother's Birthday Cake

Here's the cake I made for my mom's birthday. It's carrot cake with cream cheese icing. Cream cheese icing is tricky to use. It is hard to make it smooth. I was just experimenting with some new ways to decorate using it. The cake is three layers (6 inch pans) with a 4 inch cake on top. It was yummy!

Cream Cheese Icing (makes approximately 5 1/2 cups)

2 sticks softened butter (use unsalted)

16 oz. softened cream cheese

8 cups powdered sugar

2 tablespoons milk

Using a mixer (I used a Kitchen Aid stand mixer), beat butter and cream cheese until smooth and blended. Add one cup of powdered sugar at a time into the mixture. Add the milk. Beat on a medium speed until smooth. 

Carolyn Braden's Mini Cupcakes

Carolyn Braden's Stuffed French Toast

This recipe idea comes from Woman's Day magazine (womansday.com)  After making it, I realized how many variations you can make using the basic recipe. I changed their recipe a little and it tasted delicious. Instead of the peanut butter and jelly as filling, try fresh fruit like bananas or strawberries. You could also mix together a little cream cheese and sugar for a creamy filling alternative. Try this recipe and you'll be hooked on breakfast foods forever!

8 slices bread (I used Light Oatmeal Pepperidge Farm)

Creamy Peanut Butter (I used Smucker's Natural Peanut Butter)

Any flavor of jam (I used Smucker's Strawberry, Grape, and Blackberry varieties)

3 eggs

4 tablespoons milk

cooking spray (I used Pam Grilling spray due to it being able to handle high temperatures)

Confectioners sugar, for dusting

Spread peanut butter on each slice of bread. 

Spread jelly down center of each piece. Fold bread in half, pressing the edges to seal.

In a shallow bowl, whisk together the eggs and milk.

Heat a large skillet over medium heat. Spray with cooking spray. Dip each of the sandwiches in the egg mixture, turning to coat. Transfer to the skillet and cook until golden brown. Dust with confectioners sugar, if desired. I also put a little maple syrup on them with the confectioners sugar. 

Carolyn Braden's Blackberry French Toast Photo

Here's a photo of the Blackberry French Toast I blogged about a while ago.  Click the link below for the recipe on my blog.  

http://cookingwithcarolynbraden.blogspot.com/2010/07/carolyn-braden-says-who-likes-brinner.html

Carolyn Braden says "Easy Crustless Mini Quiche!"

Here's a new recipe I tried the other night.  It's Crustless Broccoli and Cheddar Mini Quiche.  It comes from www.meals.com but I adjusted some of the ingredients.  You can use broccoli and red pepper like the recipe calls for, or try chopped asparagus instead.

1 can (12 oz.) Evaporated lowfat 2% milk (I only had a 5 oz. can so I substituted 7 oz. fat free half & half and it worked perfectly)

3 large eggs

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded mild or sharp cheddar cheese (I used 1 cup Italian blend and 1 cup mild cheddar instead)

2 cups chopped frozen broccoli, thawed and drained

1/2 cup chopped red bell pepper

Heat oven to 350 degrees. Grease and lightly flour twelve 2 1/2 inch muffin cups.  (I used Baker's cooking spray with flour).

Whisk evaporated milk, eggs, flour, salt, and black pepper in a medium bowl until blended. Stir in cheese, broccoli, and bell pepper.  Spoon 1/4 to 1/3 cup of the mixture into the prepared muffin cups, filling to the rim. 

Bake for 23 to 28 minutes or until knifed inserted near centers comes out clean and tops are lightly browned. Cool in pans for 15 minutes.  Run knife or small, flat spatula around inside edges of muffin cups.  Carefully remove quiche.  

Carolyn Braden says "Easy Crustless Quiche", Pre-Baked Photo

Recipe:

http://cookingwithcarolynbraden.blogspot.com/2011/01/blog-post_7858.html

Carolyn Braden says "Easy Crustless Quiche", Mixture Photo

Recipe: 

http://cookingwithcarolynbraden.blogspot.com/2011/01/blog-post_7858.html