Carrot Cake with Light Cream Cheese Topping

I love carrot cake, but it has to be rich, decadent, moist and loaded with goodies.  This carrot cake is just that because it is loaded with lots of rich flavors and textures.  I baked it for my father's birthday and everyone enjoyed because I did not ice the cake with a very sweet frosting.  Rather, I made a cream cheese whip topping to dollop over each piece of cake.  The topping was slightly sweet, tangy and very fluffy so it  perfectly complimented the sweet rich cake. 

To make the cake:

For the wet ingredients gather:
2 cups of grated carrots
1 cup of drained canned crushed pineapple (from 20oz can)
1 cup of raisins
1 cup of applesauce
Stir together and set aside for a few minutes to allow the raisins to soak up some of the moisture and plump up.          

Add 4 large eggs
1/4 cup of oil canola oil
1 3/4 cups of sugar
1 tsp of vanilla
Stir well with  the carrot/pineapple mixture and set aside while you gather the dry ingredients.

For the dry ingredients gather:
2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp of cinnamon
Blend dry ingredients together well.

Finally add 1 cup of chopped walnuts and one cup of sweetened coconut and stir into the carrot/pineapple mixture.  Then add the dry ingredients slowly to the wet ingredients.  Stir gently and mix well until it forms rich cake batter.  

I baked the cake for 55-60 minutes at 350 degrees in a large bundt pan that was sprayed well with cooking spray (or you can butter it).  Prick to see if it done and allow to cool before serving. 

For the cream cheese whipped topping: 
Blend together 1 brick of cream cheese (at room temperature) with 1 cup of powdered sugar.  Once well incorporated and smooth, gently fold in one tub of cool whip topping. Allow to chill for a few hours before serving.  Dollop on cake slices as desired.

 

Serves 8-12 people.   Enjoy. 

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission 

Hunan Chicken 2

My husband and son love a dish called Hunan Beef if we ever indulge in Chinese take-out.  Well, I wanted to make it at home and see if I could make it a bit healthier since we usually see a lot of oil in our take-out box.   The first step to making it lower in fat was using chicken breast instead of beef.  I don't cook beef so that was easy for me to swap out. : )  I also swapped out a lot of the oil for a nice spicy "Hunan sauce".  I think with this Hunan Chicken on my recipe list the take out menus are getting tossed away.

The Hunan Sauce:
4 Tbs Soy Sauce
1Tbs of Chili Sambal (or to taste)  You can substitute with some chili flakes to taste
1 Tbs rice vinegar
1/4 cup Shao Hsing Chinise cooking wine or sherry
2 tsp sesame oil
1 Tbs brown sugar
2 Tbs Hoisin Sauce
1 Tbs Oyster Sauce

Also have ready:  1 Tbs of grated garlic and 2 Tbs of grated ginger for the stir fry.  1Tbs of cornstarch with 4 Tbs of water to make a slurry to thicken the sauce at the end of the stir frying process. 

Marinate 2lbs of thinly sliced chicken breast for 30 minutes with:
1 Tbs of soy sauce
black pepper
1 Tbs cornstarch

You can add any veggies you want to your stir fry.  I recommend broccoli, carrots and water chestnuts.  This is what is used in my local Chinese take out.  I also added some sliced mushrooms.

In a wok or large pan, heat 2-3 Tbs of canola oil on high heat.  When the oil is hot, add the marinated chicken and stir fry for 3-4 minutes.

Then add the grated garlic and ginger and stir fry for another 2-3 minutes.

Now add the prepared Hunan Sauce.  Stir fry for another 2-3 minutes (your chicken should be almost cooked by now).    After the sauce has had enough time to cook , add the cornstarch/water slurry and stir well.

Now add your veggies and saute.  If you want the veggies tender crisp just stir fry for another 2 minutes,  taste for seasoning and turn off the stove.  Then put a lid on the pan and allow the broccoli and carrots to "steam" in the pan for a few minutes before serving.  If you want your veggies more cooked through then cook on the stove longer until the veggies are to your desired texture.  

Serves with Rice and Enjoy.  Serves 6-8 people.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

Key Lime Pie- No Bake Version

I think I have a new favorite pie in my life.  This Key Lime Pie has such a lovely balance of sweet and tangy flavors.  It is decadent and luscious yet light and smooth.  I will definitely make this pie again and again because it was a big hit with my family and so very easy to make.

Ingredients:
1 pre-made graham cracker crust (or you can make your own)
1 14oz can of condense milk
1 8oz brick of cream cheese (at room temperature)
1/2 cup of fresh key lime juice (or fresh lime juice)
1 Tbs of lime zest
1 1/2  tubs of cool whip topping

Note:  to make your own pie crust follow this link:  homemade pie crust directions
 

 In a bowl use a mixer to blend together the brick of room temperature cream cheese, can of condense milk and Tbs of lime zest.

Next gently fold in 1/2 tub of cool whip topping.

Pour filling into your pie crust and allow to chill at least 8 hours or over-night for best results.

Before serving, top pie with an entire tub of cool whip and garnish with more lime zest and lime slices.  Serves 6-8 people.  Enjoy.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission

Sour Cream Marbled Brownies

I baked these brownies out of necessity.  I had a large tub of sour cream that I needed to use so why not add it to some brownies and see what comes out.  Well, what came out was pretty darn tasty and my family and friends were very happy for my little experiment.  These brownies are not your "crumby-cakey" style brownie.  Instead these sour cream brownies are very fudgy and rich. 

Ingredients:
1 box of Brownie Mix made per box instructions
1 cup of  sour cream

For the Swirl:
1/2 cup sour cream
1 egg
1/4 cup sugar
2 Tbs of all purpose flour

Make the brownie mix with the 1 cup of sour cream and pour into a greased 9x13 pan.

Dollop the sour cream swirl over the brownie mixture.

Make swirls with a butter knife.

Bake according to brownie box instructions or until knife comes clean.  Allow to cool and then cut into squares.  Enjoy.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission 

Dreamy Pineapple-Orange Trifle

Happy Easter Everyone!  I made this Trifle as one of the many desserts I made for my family's Easter Luncheon.   This Pineapple-Orange Trifle is the perfect creamy and light dessert after a big heavy lunch.  The best part is it is very easy to make and fun too.  

You will need:
1 Box of Orange flavored cake mix (prepared per package instructions *see note)
1 20oz can of Crushed Pineapple
2 tubs of Cool Whip
1 package of vanilla pudding
2 cans of 16oz Mandarin Oranges

Note:  For this recipe, you will not need the Mandarin juice.  I suggest you use it as the liquid required in the cake mix to give your cake an added orange flavor.

Bake the cakes in 2 round cake pans if possible then cut each cake layer in half with a serrated knife.  If  you only have a rectangular pan, then cut the cake into slices so you can layer them in the trifle bowl.

In a separate bowl, mix the dry pudding mix and the can of crushed pineapple with the juice.

Gently fold in one tub of cool whip with the pineapple pudding mixture.

Then drain one can of mandarin oranges and  fold into the pudding pineapple mixture with cool whip.

In a trifle bowl or large glass bowl, layer the ingredients.  Start with a layer of cake.  Then top with a layer of the pineapple/pudding filling and repeat.  Finish with a layer of cake on top.

Finish off with the 2nd tub of cool whip on top and cover the entire trifle bowl.

Drain the 2nd can of Mandarin Oranges and decorate the top of the trifle in a pattern.  Allow the trifle to chill in the fridge for 6-8 hour or overnight. 

Serves a party.  Enjoy!

Sri Lankan Fiery Pork Curry

My Mother makes the best Sri Lankan Spicy Pork Curry that I know.  So I had her by my side as I made this dish so I could make sure I got the best cook giving me the best advice on how to get it right.  Well, it worked because this curry turned out wonderful.   Now, it's my turn to share it with you. 

I used 2lbs of lean pork loin for this recipe that I cut into 1 inch cubes. The first step is to marinate the pork for 30 minutes or up to over-night.  I just marinated it for 30 minutes and the flavors were still really great.  You will marinate it with:

• 2 Tbs of Cider Vinegar
• 2 Tbs of Red Chili Powder or to taste **(see note below)
• 2 Tbs of Roasted Curry Powder
• 1 tsp of Turmeric
• salt and pepper to taste
• 2 Tbs of grated garlic cloves
• 2 Tbs of grated ginger

**Note:  When I mention red chili powder it is powder from dried red chilies and available at your Indian Grocers if you are in the US.  Do not use chili con carne "chili powder" used in Texas style chili.

Now gather other aromatics:

• 2 stalks of lemongrass bruised
• 1 cinnamon stick
• 20-30 curry leaves
• 1 large onion chopped
• 2-3 green chilies (serrano) chopped
• 1tsp of fenugreek seeds
• 6-7 cardamom pods
• 6-7 cloves

 Heat 3 Tbs of oil in a large pan or pot on medium-high heat.  Once oil is hot, fry your onions, lemongrass and other aromatics until onions soften a bit.

Now add the marinated pork and fry with the aromatics for 3-5 minutes until the pork browns.Keep stirring so nothing burns.

We decide (just by the color) that it did not look spicy enough for us so we added another 1Tbs of red chili powder.  This step is of course optional.  The red chili powder gives you the reddish color to the dish.  If you have a very strong brand of chili powder  and need to you less chili powder, you may have a more brown dish, but it all tastes good. : )

 Add 1/2 cup of water to the pan and allow to simmer on medium heat for 15-20 minutes with a lid on.  Stir occasionally.  The pork should produce more liquid, if it does become too dry you can add a little more water.








Once the pork is cooked through and a "reddish-brown" color, add 1 cup of coconut milk or regular cow's milk and stir well.  Taste for seasoning here.  You can adjust the salt if necessary.  You can also add more chili powder.   ** if the dish happens to be too spicy for you, you can add more milk to dilute some of the spiciness.

Simmer for another 5 minutes and give your final taste for salt and seasoning.  If you adjust anything here, simmer for another few minutes.   If not, you can turn off the stove at this point.  Your pork curry is done.

Serves 6-8 people.  Serve with white/brown rice and mild lentil curry or other vegetable curries.  You can also serve this with fried rice, roti, chapathi, naan etc... Enjoy.

Copyright: All content, photos and text are property of Curry and Comfort and cannot be used without permission