Tag Archives: baking

Carrot Orange Pecan Loaf

I absolutely LOVE this recipe.  I could eat this carrot orange loaf every day.  I created it for my Cafe but have started making it at home on my days off because my kids can’t get enough of it and I love it because it’s LOADED with carrots.  Win win.

If you want it for breakfast it’s AWESOME just sprinkled with brown sugar, BUT if you want to make it more of a dessert (suggestion:  serve it warm with vanilla ice-cream!!!), just mix some icing sugar with fresh squeezed orange juice until it’s a thick spreadable texture and lather the top of the loaf with it once cooled.  Then top with crushed pecans if you want the nuts!  Soooooo good!!!

INGREDIENTS (makes one loaf)

  • 2 cups packed shredded carrot (at home I use a hand-held blender.  At work I just grate the carrot on a cheese grater!).
  • 1 large orange (all zest and juice used) (reserve a little orange juice if making the icing sugar glaze)
  • 1/2 cup milk
  • 1/2 cup canola oil + more for coating loaf tin
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar (+ more for topping loaf)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups flour
  • 1/2 cup (or as much as you like!) pecans
  • optional:  1/2 tsp almond extract
  • optional:  powdered sugar

METHOD

  • In a large mixing bowl combine orange zest and juice, carrot, egg, milk, oil, vanilla and sugars.  Mix well.
  • In a separate bowl mix together cinnamon, baking soda and powder, salt and flour.
  • Mix wet and dry ingredients.
  • Pour mixture into a WELL OILED loaf tin.
  • Preheat oven to 325 degrees.
  • If NOT using icing sugar glaze, top with crushed pecans and sprinkle a generous amount of brown sugar on top.
  • Bake for 65 – 80 minutes and allow to cool for at least 30 minutes before serving.
  • (If glazing, combine orange juice with about a 1/2 cup of icing sugar to desired consistency and spread over cooled loaf. Add crushed pecans immediately before glaze hardens).

Gooey Chewy Chocolate Chunk Oatmeal Cookies

 

cookies cookies cookies

chocolate chunk oatmeal

I really like these oatmeal cookies a LOT.  I love the slight chewiness.  I love how they’re soft on the inside and a little crispy around the edges; and of course, I love the gooey, melty chocolate.  I’ve made these using several different ingredients added and they’re delicious every way I’ve made them.  Sometimes I add some walnuts.  Other times I press a big, tart dried cherry right into the centre of each cookie (that’s what I did this time).  My son likes them with raisins.  I like them with a mix of dark and milk chocolate chunks.  No matter what you put in there, they are damn good.  This is a recipe I will be using forever (:

INGREDIENTS (yields 16 – 20 cookies)

  • 1 egg
  • 1/2 cup butter – room temperature
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 1/2 cups old-fashioned oats
  • 3/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp almond extract (optional)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup chocolate chunks (or chips) – I used semi-sweet chocolate

cookies in tin

METHOD

  • Using a hand-held blender or a food processor/mixer, cream together butter and sugar(s).  Add the egg and mix in.  Add vanilla and almond extract and mix in.
  • Mix all other dry ingredients (except chocolate) in a bowl.
  • Fold in wet ingredients and stir until just mixed.
  • Add 3/4 of the chocolate and fold into dough.
  • Form balls and place on greased baking sheet.  Flatten the balls slightly.
  • Preheat oven to 325 degrees.
  • Add the remaining chocolate chips/chunks to the tops of the cookies.
  • Bake in oven for 10 – 12 minutes (10 minutes for softer cookies and up to 12 minutes for slightly firmer cookies).
  • Allow to cool for 8 minutes or so before serving or the cookies may fall apart.

cookies on pan

NOTE:  This mix can be made ahead and stored in the freezer for up to 3 months or in the fridge for up to 2 weeks!  I like to bake the cookies a few at a time.  They are best served warm and gooey!

oatmeal cookies