Wilmington Weekend: Paula Deen's Carrot Cake

Happy Birthday to me!

Yesterday actually, but I was too busy celebrating myself to do a post. To top off the food bonanza that was my most recent trip to Wilmington, my mom baked a carrot carrot for Quin's and my birthdays.

She used Paula Deen's recipe (as one should when baking) so you know this cake was extra delicious. And healthy.

Sadly, I only have a few pictures since some ants got to the cake before the candles. They only raided the bottom layer so we just removed that and munched onward. Don't judge.

Paula Deen's Carrot Cake

Ingredients:

Butter, for pans

2 cups all-purpose flour, plus more for pans

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

[Recipe from The Food Network]

Wilmington Weekend: Huevos Rancheros with Salsa Ranchera

I'm not done with treats from my Wilmington visit yet. As you can tell most of my time was spent eating. Before leaving on Sunday my dad whipped up some brunch. Huevos rancheros to be exact.

My family loves Mexican food but none of this over-cheesed, over-sauced mess. We go a little more authentic. My dad got this recipe from The Essential Cuisines of Mexico by Diana Kennedy who is basically the Julia Child of Mexican cuisine. 

By using fresh veggies to make the salsa and moderating the amount of cheese, this can be a very satisfying but non-nap inducing brunch choice. Since there aren't too many elements to this dish, the salsa is the star.

WAY better than jarred salsa

Fry the tortillas like you would for enchiladas - making sure not to make them crispy. Drain them and then fry the eggs right in that oil. Everyone's different but I prefer my whites completely set with a runny yoke. This would be a good time to whip up some homemade refried beans too. I won't judge you for using a can, but homemade ones are much tastier and look way more appetizing. 

Multitask

Now it's time for assembly. Almost done! Place a fried egg on a tortilla and surround with salsa. Grate a little cheddar cheese on top and stick under the broiler for about 30 seconds - just enough time to melt the cheese. Top with some cilantro and dig in! I definitely think it's a respectable decision to eat two. 

Huevos Rancheros with Salsa Ranchera
Serves 1

Ingredients:
1/2 cups of salsa ranchera, warmed (recipe below)
2 tbsp oil
2 small tortillas
2 eggs

Directions:
Heat oil and fry the tortillas lightly on both sides, as you would for enchiladas - they must not become crisp. Drain them on some toweling and place them on the warmed dish.


In the same oil, fry the eggs, then place them on the tortillas.

Cover the eggs with the warmed sauce and shredded cheddar cheese. Put the dish briefly under the broiler until the cheese melts.

Salsa Ranchera


Ingredients:
1 tomato (about 1/2 lb), broiled
1 or 2 chiles serranos, toasted
1/2 clove of garlic, peeled

Directions:
To toast chilies, place the chili on a warm cast iron pan and turn it from time to time until the skin is charred and the flesh is soft.

To broil tomatoes, out onto a hot cast iron pan and cook until the skin is wrinkled and brown and the flesh is soft right through - this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler - do not have the flame too high or the tomato will burn without cooking through - and turn them from time to time so that they cook through evenly - the skin will be blistered and charred. A medium tomato will take about 20 minutes.

Blend tomatoes, chilies, and garlic together to a fairly smooth sauce. Do not overblend.

[Recipe from The Essential Cuisines of Mexico by Diana Kennedy]