Wednesday, October 24, 2018

Carrot Cake with Cream Cheese Icing

A moist carrot cake filled with crushed pineapple, chopped walnuts, sweetened cococut and topped with an easy cream cheese frosting. This particular recipe was passed on to me from my husbands side of the family. Many years ago we were at a family gathering and I thought it was such an amazing carrot cake. I am so happy that this recipe was given to me. Perfect for Easter, Thanksgiving, or Carrot Cake lovers!

3 eggs beaten
1 3/4 cups sugar (I like to divide this with white and brown sugar)
1 cup cooking oil (canola or light Olive)

2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons vanilla sugar
2 cups medium sweetened coconut
2 cups finely grated carrots
1 – 19 ounce can crushed pineapple – undrained
1 cup chopped nuts (I use walnuts or pecans)

Beat eggs well, add sugar and mix, add oil and beat a little more.  In a bowl, mix the flour,cinnamon, vanilla sugar, and soda together. (If you don't have vanilla sugar then add a tsp of vanillla extract to the egg mixture)  Add flour mixture to the egg mixture and mix well. Then add coconut and grated carrots, pineapple, and nuts. Mix well. Spoon into 9”x 13” or 2 – 8”x 8” pans. Bake 1 hour at 350 degrees F. Check for doneness at 50 mins.

If you are removing the cake for decorating, line the pan with wax paper, (bottom and 2 sides) so it is above the sides – just so it doesn’t crack in the removal.

To make your icing:
1/3 cup butter
8 ounces (250g) (Philadelphia) Cream Cheese (plain)
2 cups icing sugar (or more till it holds reasonably firm points)
1 to 2 teaspoons vanilla sugar or vanilla extract

In a medium bowl, cream together with electric beaters the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the icing sugar. Slather frosting on top of cooled cake. Store in the refrigerator after use.

Let me know if you try this recipe and how it turned out!

Saturday, September 15, 2018

Christina's Vanilla Chai Tea Latte

Happy Septmember! Fall is in full swing... Although its not officially Fall yet, I was craving a delicious warm cup of spiced chai tea. I also had to work with the ingredients I had on hand, which was... Chai Spice Black Tea, vanilla extract, pumpkin spice, honey, 2% milk, and vanilla flavored milk. Creating a chai tea latte at home is really easy and will only take you 10 minutes. I like to use whatever milk I have on hand, which is usually 2%. If you want to go dairy free try using soy, almond or coconut milk. All of those options work great in this homemade chai tea latte.

My recipe is for 2 cups: One for me and one for hubby!

What you'll need:
-2 tea bags of black Chai Spice
-1/2 cup of 2% milk
-1/2 cup Vanilla flavored milk
1 tbsp of honey
1/2 tsp vanilla extract
1/2 tsp pumpkin pie spice

What to do:
In a medium saucepan bring both milks to a soft boil (is there such a thing as soft boil!!) I know there are soft boiled eggs... but soft boiled milk! I did not do so good in home-economics!! LOL!!
Anyways, just make sure your milk is hot and not boiling over. Then add the tea bags and simmer for 5 minutes. Remove tea bags, add honey and extract. Stir with a whisk until chai tea foams. Pour into your favorite cups or mugs and sprinkle with pumpkin pie spice. Then enjoy! I took my cup into my craftroom and had a fabulous time working in my journal!


Monday, August 13, 2018

Sourcream Pound Cake

Today I am sharing with you a pound cake recipe that I have been making for the last 20 years. This recipe is not up for discussion on health or nutrition. No substitutions have been made to reduce fat, cholesterol or calories. I got this recipe from a Betty Crocker Holiday Ideas cookbook back in 1991. It is a wonderful recipe and I hope you have the opportunity to try it sometime!

Sour Cream Pound Cake
1/2 pound butter
2 1/2 cups sugar
6 eggs separated (I only had 5 and it still turned out good!)
1 cup sourcream (if you don't have sourcream and can use plain yogurt)
1 tsp almond extract (optional)
2 tsp vanilla extract
3 cups all purpose flour
1/4 tsp baking soda

Preheat oven to 325 degrees
Cream butter and sugar together. Beat in egg yolks until well blended. Beat in sourcream, almond extract, and vanilla. Mix flour and baking soda together in separate bowl. Beat flour mixture into batter one cup at a time, until well blended. In another bowl beat egg whites until stiff and gently fold into batter. Pour cake batter into greased and floured 10-inch tube pan. Bake for 1 1/2 hours.

Here's the recipe I used to ice the cake.
1 tbsp butter
1/3 cup pineapple juice
1 tbsp lime juice
2 cups icing sugar (powdered sugar)
Add butter to saucepan and melt. Pour in pineapple juice and lime juice; stir well and add icing sugar. Let sauce boil and keep stiring. The icing will thicken. Remove from stove and let cool for a couple of minutes. Pour over cake and voila!

I also added some chopped maraschino cherries to the batter!
Mmmmm yummy!

Sunday, August 12, 2018


Welcome to my corner of the World Wide Web! I have another blog here but haven't been active on it in a very long time. I'm not sure why.... hmmm... I probably could give you a super long reason why, but I won't. Short version.... I created this blog years ago and wanted all my posts under one unbrella so to speak. So here we are! LOL! I thought I would add a few recent pictures of our beautiful lake, me and hubby on BC day, a new coffee mug (btw, I love coffee) and wine & watermelon.

We have had hot summer days since June but this week it has been hazy due to the local fires and yesterday we had a crazy rain storm! My husband thinks summertime is over but I disagree. I have a feeling the warm weather will return and will take us right through to September. A part of me is so excited for September! That means sweater weather is around the corner, apple picking and apple pie! I love the aroma of coffee, vanilla and cinnamon! Yipee!! Maybe I do want summertime to be over..... NOT!! Okay, so there we go, my first blogpost on 'Under the Shuswap (shoe-swap) Sun!