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| Week 9 goods |
Weeks are disappearing before I have a chance to catch up... I really don't know how we're already halfway through August?! Thank you all for the birthday wishes!
This week I've got a couple salads that I've had the please of enjoying recently. No real recipes, just some fresh pictures and ingredients :)
Aurgula
Green beans, blanched
Fresh corn kernals, raw
Yogurt-marinated chicken, diced
Croutons, made from cubed wheat baguette, rubbed with olive oil and garlic
Leftover dressing
Baby spinach
Fresh corn kernals, raw
Cherry tomatoes, halved
Feta, crumbled
To balance out the carrots, how about some cake? (I know, you just had pie) This one is totally worth it, too, everyone at work was a fan-- especially my birthday buddy :) Unfortunately I didn't get good pictures... check out Jen's!!
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| Please excuse the mess and out-of-focus picture, it ended up looking great!! |
Carrot Cake Cheesecake Cake
slightly adapted from Jen
I followed her instructions, but used slightly different recipes, which I'll note below. The cake was nicely spiced and not too sweet. The cheesecake, well,
Carrot Cake Layers
adaptations to the CI recipe:
Mix of all purpose and white whole wheat flour
Reduced sugar to 7oz
Reduced oil to 3/4c
Added 3/4c applesauce
Cheesecake
adapted from Louis
2 pkg reduced-fat cream cheese, RT
1c evaporated cane juice (or granulated sugar)
3 eggs, RT
8oz greek yogurt, RT
1t vanilla extract
Preheat oven to 330deg.
Cream together cream cheese and sugar. Add eggs and beat until incorporated. Add greek yogurt and vanilla and mix until well combined. Pour mixture into a springform pan, give the pan a tap to unsettle any bubbles.
Bake at 330deg for 30min, then lower temperature to 300deg for 15min. Turn off the oven and leave cheesecake in oven for 1hr. Then remove and let cool.
Cream Cheese Frosting
Recipe by Shannon
8oz reduced fat cream cheese, RT
4T butter, RT
1 3/4c powdered sugar, sifted
1t vanilla extract
Add cream cheese to the bowl of a stand mixer and beat until light and fluffy, a few minutes. Add butter and continue mixing until well combined. Gradually add in powdered sugar until frosting has reached your desired consistency (might be more or less than what I used depending on temperature/humidity/personal preference). Add in vanilla, mix well and then refrigerate for a bit before frosting the cake.
19 comments:
oooh how yummy does that cake look!
Those are my favorite kinds of salads to make during the summer.
And the cake looks great!
i went right past the veggies to the cake.
clearly i'm not a healthy eater am i? lolol
Yum! It looks like you've been having some fabulous summer eats!
I have been DYING to make that cake! Swoon.
The carrot cake is heavenly! And all of your salads look like ones I've been eating!
Loveeee fresh corn on salads! And that cake looks and sounds amazing. I like cheesecake, but not a ton of it-this would be perfect
We've been eating a lot of salads recently. This past week, I ate a lettuce and tomato sandwich almost every day for lunch since we've been getting so many tomatoes in our CSA. Not that I'm complaining, they're amazing! Love your cake without the frosting on the side.
Carrot cake and cheesecake are definitely two of my favorite desserts. I can't imagine what they're like together!
Excellent salads and the cake sounds super decadent!
That cake looks intriguing!
Seriously... carrot cake cheesecake might be my ultimate dessert. The salads sound delicious, but that cake stole the post ;).
salad + cake = the perfect summer dinner! this cake looks amazing, if only JB liked, that would be deadly if I made it, then I would have to eat the WHOLE thing! :) HMM.. haha
gorgeous salads and cake!!
Such pretty reminders of summer. I love topping salads with corn too!
Your food always looks so yummy!
that is one amazing looking cake--perfect for a birthday! :)
That's kind of an insane dessert. And by "insane," I mean, "I hope you saved me a piece." Wow.
The perfect bday cake :) And what refreshing summer salads!
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