Over the Top Carrot Cake

Every once and a while, you have to make something a little extra special. Any Milk bar recipe qualifies as just that, over the top, but it requires a little preparation. 

Okay, a lot of preparation. This recipe asks you to make a cake, graham cracker crust, frosting, liquid cheesecake and crumb. I would recommend making this recipe over the course of two days. Or one long snow day. That's what I did!

While it took several hours to complete this cake, the end result is worth the effort. The cake is soft and tender. The frosting is rich with graham cracker and butter. My only complaint? The original recipe is a bit too salty, which is a common issue with Milk bar recipes. The recipe below has the salt content tweaked a little, but is otherwise true to the original.

Be sure to share this little cake with friends and family, there is no way you will be able to (or should) eat the entire thing on your own. A small slice will do you, don't let your eyes be bigger than your appetite!

Dig in!

Two Years Ago: That Chicken Lettuce Cups
Three Years Ago: Asparagus Lasagna
Four Years Ago: Apple Marshmallows & Apple-Cinnamon Krispy Treats

Hoisin Chicken Stir Fry

It's another snow day here in Central New Jersey! The snow is coming down steady and it's a good heavy snow. The kind of snow that makes perfect snowmen. You can start with a tiny snowball and roll it up into a giant car-sized ball, perfect for carving out into an igloo. Have you ever made a snow igloo? Growing up in Buffalo, we had many winter igloos in our yard each year!

Sadly, I'll be working from home today, not playing outside and making giant snow igloos. On the bright side, I made this stir fry last night! Lunch hour will be tasty leftovers. This recipe comes together so quickly, I probably could prepare this fresh again today in less than fifteen minutes. Plus, this recipe has hoisin in it and I love anything with hoisin!

Are you stuck inside again today because of the weather? This snowstorm is huge! Stay safe and warm everyone, Spring is coming soon! Until then, I'll be looking out the window at the falling snow, drinking hot chocolate.

Two Years Ago: Biscofferoos
Three Years Ago: Homemade Greek Yogurt
Four Years Ago: Sugar Crisp Cookies

Raspberry & Cheesecake Mousse Entremet

Recently, we had a "Bake Off" at work. In reality, it was just a day where everyone brought in homemade goodies and ate way too much sugar. There were no winners and no losers, just a whole lot of sugar. Well, maybe the diets were the losers of the day. I'm pretty sure that I didn't have lunch that day.

Rather than baking a cake or a batch of cookies, I decided to go big and prepare an entremet. I was dreaming of a light and bright dessert that tasted like spring. The joconde sponge cake came together quickly and holds a citrusy layer of lemon cheesecake mousse and the lightest raspberry mousse ever.

A small serving of this dessert was enough to satisfy my sweet tooth. It only lasts in the fridge for a day, as the cake absorbs the moisture from the mousse. I reccommend making this cake over the course of two days.  Day 1 - prepare the sponge cake, cover with plastic wrap and set in the fridge for the second day. Day 2 - Cut sponge cake, make cheesecake mousse, make raspberry mousse, fill cake.

I know it looks like a lot of work, but it's totally worth the effort! It's got great wow factor for a dinner with friends, or trying to win a bake off!

One Year Ago: Whole Wheat Pasta with Cabbage & Leeks
Two Years Ago: Chicken Florentine with Pasta
Three Years Ago: Honey roasted Root Vegetables
Four Years Ago: Gorgonzola Risotto