Skillet Carrot Cake Skillet Carrot Cake is quick and easy but with all the delicious flavor and texture of a regular carrot cake. I love my cast iron pans and am a firm believer that things taste better when they have been cooked in cast iron. Several years ago I took over my husband’s camping cast iron pans he stored in the garage and now they reside permanently in my kitchen. Carrot Cake is one of my husband’s favorites and with Easter coming soon, you might want to consider a skillet carrot cake for Easter dessert. It’s a quicker and easier version of the traditional layered and frosted carrot cake. You get all the great flavor and texture of a carrot cake in less time. My favorite part of a carrot cake is all that delicious cream cheese frosting and this carrot cake has plenty of it! The addition of crushed pineapple, walnuts and coconut along with carrots create the amazing texture and flavor. This skillet carrot cake can also be made at the last minute and eaten right out of the pan! You don’t have all the fuss and mess of a frosted, layered cake. Some of my other favorite skillet desserts are Skillet S’mores and Chocolate, Nutella and Toffee Skillet Brownie. Printable Recipe for Skillet Carrot Cake Skillet Carrot Cake Print Prep time 20 mins Cook time 30 mins Total time 50 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 8-10 servings Ingredients 1 cup all purpose flour 1 tsp baking soda ½ tsp salt 1 tsp cinnamon ½ tsp nutmeg ½ cup brown sugar ½ cup graulated sugar ½ cup butter, melted 2 eggs 1½ cups, finely shredded carrot, loosely packed ½ cup undrained, crushed pineapple ¼ cup sweetened, flaked coconut ¼ cup chopped walnuts Cream Cheese Frosting 4 oz. cream cheese, softened ¼ cup butter, softened 1 tsp vanilla 2 cups powdered sugar Instructions Preheat oven to 350 degrees F. Spray a 9 inch cast iron skillet with cooking spray In a bowl, mix together sugar, butter, vanilla and eggs. Add in dry ingredients. Stir to combine Add in pineabble, coconut and walnuts. Spread batter evenly into skillet Bake 30 -35 minutes or until a toothpick comes out clean. Cream Cheese Frosting In a bowl, beat cream cheese and butter until smooth. Add in vanilla and sugar until a smooth, spreading consistency is reached. Frost cooled cake. Garnish with some additional walnuts if desired 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Skillet Carrot Cake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Spaghetti and Meatballs?! April Fools’ Day Dinner! April Fools’ Day is my favorite time of year to really challenge myself to come up with a sweet meal disguised as savory! I’ve done a couple of other projects like this in the past, including a breakfast of eggs, sausage … Continue reading → The post Spaghetti and Meatballs?! April Fools’ Day Dinner! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Cream Puff, Profiterole, Eclair Recipe (whatever you call them, they’re delicious!) I rarely bake anything other than cookies anymore, but binge-watching episodes of The Great British Baking Show has inspired me to break out the old binder of recipes from my culinary school days! One of my favorite things to bake (and eat!) … Continue reading → The post Cream Puff, Profiterole, Eclair Recipe (whatever you call them, they’re delicious!) appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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White Chocolate Lemon Cheesecake White Chocolate Lemon Cheesecake is creamy and rich with a graham cracker crust and a lemon curd top! For those of you who are new to the blog, let this be a warning. I love lemon. When there is the slightest hint that Spring may be around the corner you will see a lot of lemon here on the blog. I’m sorry, not sorry! I love lemon and I hope you do too or that you know someone that loves lemon because you are going to want to make them this white chocolate lemon cheesecake. Just you see those Lemon Streusel Muffins I posted last week or the Lemon Sour Cream Pie This cheesecake starts with a graham cracker crust and is then filled with a lemon white chocolate cheesecake. More lemon goodness is added to the top with some homemade lemon curd and then a sprinkle of more white chocolate. The sweetness of the cheesecake is a perfect combo for the tang of the lemon curd. They balance each other out perfectly. Many cheesecake recipes call for baking the cheesecake in a water bath to prevent the top from cracking. This trick does work but since I was covering the top of this cheesecake with lemon curd, it didn’t really matter if it cracked or not so I didn’t use a water bath. I also didn’t have a pan big enough to place the springform pan in! I did wrap my springform pan in foil to prevent the cheesecake and butter from the crust from leaking out all over my oven! This cheesecake would make the perfect dessert guest at your Easter brunch or dinner. It takes a little time to make as it bakes for 65-75 minutes and then it needs to chill overnight, so plan ahead. You can always use store bought lemon curd if you need to but homemade is easy to make and tastes so much better! You’ve got all that baking time to fill too, so make your own! Printable Recipe for White Chocolate Lemon Cheesecake White Chocolate Lemon Cheesecake Print Prep time 30 mins Cook time 65 mins Total time 1 hour 35 mins Author: Leigh Anne Wilkes Recipe type: Dessert Serves: 12 servings Ingredients Crust 1⅓ cups graham cracker crumbs ⅓ cup sugar ⅛ tsp salt 5 Tbsp butter, melted Cheesecake 4 8 oz. pkgs cream cheese, softened 1¼ cups granulated sugar 10 oz white bakingt chocolate, melted and cooled 2 Tbsp all purpose flour 2 Tbsp heavy whipping cream 2 Tbsp lemon juice 2 tsp lemon peel 1 tsp vanilla extract 1 tsp lemon extract 4 eggs, slightly beaten Lemon Curd 3 eggs 1 cup granulated sugar ⅔ cup lemon juice ½ cup butter 1 Tbsp lemon zest white chocolate, grated for garnish Instructions Crust Preheat oven to 350 degrees F. Mix together all crust ingredienets. Press mixture into bottom and one inch up the side of the springform pan. Wrap the bottom of the pan in foil. Bake for 10 minutes and allow crust to cool. Filling In a bowl combine cream cheese and sugar and beat until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel, lemon extract and vanilla extract. Add eggs, beat on low speed until just combined. Pour into crust. Place foil covered pan on a baking sheet. Bake for 65-75 minutes or until center is set and top appears dull. Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen cake and cool on hour. Cover with plastic wrap and refrigerate over night. Remove springform pan from cake. Cover with lemon curd and garnish with white chocolate. Refrigerate until ready to serve. Lemon Curd Mix together eggs, sugar and lemon juice. Place in a double boiler over simmering water until mixed well. Stir until thickened. About 8-10 minutes. Fold in butter and lemon zest Cover and refrigerate until cooled and thickened. Notes Recipe adapted from Taste of Home 3.5.3226 For other cheesecake goodness check out: No Bake Oreo Cheesecake from Crazy for Crust Mini Cheesecake Cookies from Browned Eye Baker Chocolate Chip Cheesecake Bars from Your Homebased Mom Cheesecake Dessert Tacos from Spend with Pennies Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading White Chocolate Lemon Cheesecake. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Book Signing in Englewood, New Jersey Come say hello and enjoy some refreshments at my book signing at Jewel Spiegel Gallery in Englewood, New Jersey on May 6th! If you have a moment, please head over to my Facebook page to let me know if you’ll … Continue reading → The post Book Signing in Englewood, New Jersey appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Beauty and the Beast Inspired Cookies When I was a kid, My favorite part of the animated Beauty and the Beast movie had to be Belle’s beautiful dress! I spent a lot of time drawing all of that draping fabric and trying to get the shading just … Continue reading → The post Beauty and the Beast Inspired Cookies appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Sour Cream Lemon Pie Sour Cream Lemon Pie is a little piece of heaven on a plate.In honor of National Pie Day and that Easter is coming soon I’ve got a recipe redo of an amazing Sour Cream Lemon Pie for you today. I love it when I receive a comment on an old post. I first posted this recipe back in April of 2009 and I love that people are still finding the recipe and making it. The reader said, “This was so delish! I grew up on lemon meringue pies so I was eager to try another version. I was not disappointed. It was so easy! I will definitely make this again!! Getting that email reminded me of how good it is and that it needed a little recipe redo. The pie starts with a graham cracker crust that is topped with a delicious lemon sour cream layer and then topped with whipped cream. This pie is so delicious and the combination of lemon and sour cream give it the perfect lemon flavor. Not too tart, just enough sweet. Here is the original post. It was posted right after Easter when we had enjoyed this pie for Easter dinner. You’ve got plenty of time to make it for this year’s Easter brunch or dinner! We enjoyed the day at church and then dinner with friends. There was so much yummy food. I am excited to share some of the great new recipes with you in the next few weeks – after a few more lemon recipes! Easter and lemon just go together at our house. Easter dinner would not be complete with out some type of lemon dessert. In the past we have enjoyed Lemon Angel Pie and Marilyn’s Lemon Curd and Ice Cream Pie. I tried a new lemon dessert this Easter – a recipe that was sent to me by reader, Brandee. This pie is SO GOOD! It was a huge hit at Easter dinner. It is a smooth and sweet pie with just the right amount of lemon loveliness! The original recipe called for a pastry crust but Brandee said she preferred a graham cracker crust so I took her suggestion. I learned a great new tip for making a graham cracker crust from my America’s Test Kitchen Family Cookbook. Use your measuring cup to press the crumbs into the bottom and sides of the pie pan to get a nice smooth, even crust! Printable Recipe for Sour Cream Lemon Pie Lemon Sour Cream Pie Print Prep time 30 mins Cook time 20 mins Total time 50 mins Serves: 8 servings Ingredients Pie Filling 1 C Sugar 3 Tbsp plus 1-1/2 tsp cornstarch 1 Tbsp grated lemon peel ½ C lemon juice 3 egg yolks, lightly beaten 1 Cup milk ¼ Cup butter, cubed 1 Cup (8 ounces) sour cream 1 pastry shell (9 inches), baked or graham cracker crust 1 Cup heavy whipping cream, whipped * Lemon twists for garnish Graham Cracker Crust 1¼ C graham cracker crumbs 5 Tbsp butter, melted 2 Tbsp sugar Instructions Pie Filling Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan Cook over medium heat until thickened Stir in butter Cool mixture to room temperature Add in sour cream Pour into Graham Cracker Crust Top with Whipped Cream Garnish with lemon twists Refrigerate until ready to serve Graham Cracker CrustToss the graham cracker crumbs, butter and sugar together thoroughly with a fork Pour the crumbs into a pie plate Use your measuring cup to press crumbs into bottom and sides of pie plate Bake at 325 until the crust begins to brown - about 15-20 minutes Allow to cool Store in refrigerator 3.2.2925 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Sour Cream Lemon Pie. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

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Mint Chocolate Cookie No Churn Ice Cream No ice cream machine is need to make this Mint Chocolate Cookie No Churn Ice Cream. If you’re looking for a fun way to add a little green to your St. Patrick’s Day celebration this year, this no churn ice cream should do the trick. Several years ago, I took a DNA test and discovered I am 25% Irish. I had no idea. For years I pretty much ignored St. Patrick’s Day because I wasn’t Irish. Oops!! So I guess I have some celebrating to make up for and this Mint Chocolate Cookie No Churn Ice Cream is the perfect way to do it. The beauty of this recipe is that it only takes minutes to make (with some time in the freezer afterwards) and it doesn’t require an ice cream maker. Everything is done in the mixer. I like a combination of vanilla and mint extract (this is different from peppermint extract) along with some chocolate mint cookies such as Keebler Grasshopper Cookies or if you are lucky enough to have some Thin Mint Girl Scout cookies hanging around, use those! I also added in mini chocolate chips for more chocolate goodness. After mixing it all up in the mixer, just fold in the cookies and chocolate chips and then put it in the freezer to harden up. Then just grab a spoon and a lucky friend and enjoy. It’s the perfect way to get your green on for St. Patrick’s Day. Printable Recipe for Mint Chocolate Cookie No Churn Ice Cream Mint Chocolate Cookie No Churn Ice Cream Print Prep time 10 mins Total time 10 mins Author: Leigh Anne Wilkes Recipe type: Dessert Ingredients 2 cups heavy whipping cream 1 14 oz. can sweetened condensed milk ½ tsp vanilla extract ½ - 1 tsp mint extract 3-5 drops of green food coloring 20 chocolate mint cookies, broken into pieces ½ cup mini chocolate chips Instructions With a mixer, beat the whipping cream until stiff peaks form. In another bowl combine condensed milk, extract and food coloring. Mix to combine Fold milk mixture into whipped cream mixture until combined. Gently fold in cookies and chocolate chips. Put in a container and cover. Place in freezer for at least 6 hours or overnight. 3.5.3226 Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Mint Chocolate Cookie No Churn Ice Cream. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Shimmery Shamrock Cookie Time Lapse I just received a few jars of the super shiny and FDA approved Roxy & Rich luster dusts from my sweet friend Hillary of The Cookie Countess. These dusts are seriously awesome! Since St. Patrick’s Day is right around the … Continue reading → The post Shimmery Shamrock Cookie Time Lapse appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Easter Cookies – Bunnies and Bears My three month old daughter looks so cute in her teddy bear snowsuit that I couldn’t resist putting her sweet face on a cookie! I used a fine tip edible ink pen from Rainbow Dust to capture the tiny details in her big … Continue reading → The post Easter Cookies – Bunnies and Bears appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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