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If you’re planning the perfect spring dinner at your house this year, I’ve got a recipe for you: the best ham ever. I’m serious, the orange slices and the Coke and the mustard just give this ham the most incredible flavor. You’ll be glad you made this one – and your guests will too.


By Amy Poore

Here's a dessert option that's sure to please, and best of all? It's easy. What spring gathering would be complete without carrot cake? This  super moist carrot pineapple cake is a new twist on an old favorite. It’s packed with flavor and yes, I use baby food to make it so moist (it absolutely works).

Bon appétit!

 

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1¼ cups vegetable oil
  • 4 eggs
  • 2 jars (6 oz each) carrot baby food
  • 1 can (8 oz) crushed pineapple, drained
  • ¾ cup chopped walnuts

Frosting

  • 1 block cream cheese (8 oz.), softened
  • ½ butter, softened
  • 1 teaspoon vanilla extract
  • 1 box (1 lb) confectioners’ sugar
  • Chopped walnuts (optional)

In a large bowl, stir to combine the dry ingredients.

Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.

Stir in pineapple and nuts.

Pour into a greased and floured 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to wire racks to cool completely.

 

For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until the mixture reaches spreading consistency.

Remove the cake from the pan, frost top and sides. Garnish with nuts if desired.

Store in the refrigerator.

 

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com

Photo: Amy Poore


Spring has finally arrived, and it’s the perfect time of year to sit outside on the porch in the morning, enjoying a cup of coffee and one of these fabulous blueberry streusel muffins. Grab a few quiet moments of solitude and treat yourself – it’s worth it. This recipe is one you'll enjoy making for years to come.

Enjoy the spring, and bon appétit!

 

Blueberry Streusel Muffins

Topping

  • 2 tablespoons butter, melted
  • 3 tablespoons white sugar
  • 3 tablespoons light brown sugar
  • 1/3 cup flour

Muffins

  • 1 cup fresh blueberries (or frozen, thawed)
  • 1 ½ cups sugar
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla

Preheat oven to 425 degrees.

For topping:

Mix sugars, flour and melted butter with fork until crumbly, set aside.

For muffins:

In a medium bowl, mix together flour, baking powder and salt.

In a mixer, use whisk attachment to mix sugar and eggs. Continue until completely mixed.

Slowly add in the butter and oil until combined. Followed by buttermilk and vanilla.

Remove bowl from mixer and fold in the flour mixture and blueberries. Do not over mix (it’s ok if it’s a little lumpy).

Fill a muffin tin lined with muffin cups (12 muffins) to the top.

Now, crumble the streusel topping on each muffin.

Bake for 17-20 minutes or until the tops are golden brown and toothpick comes out clean.

Cool muffins for about 5 minutes, then transfer to cooling rack to continue to cool before serving.

Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com

 

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Lake Tuscaloosa Living (LTL) is the premier community newspaper, covering the great people, places and activities of the area.

 

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