littlehousebigalaska.com

These Carrot Cake Bars take all the flavors of a perfect carrot cake with pineapple and put them in a layered bar. All in all if you like carrot cake with pineapple, you’re going to love this fun take on that recipe. cut cold butter in small pieces and work into the flour mixture until it looks like crumbs, be sure you don’t leave any big chunks of butterset aside one cup of the crumbs, press the rest in a 9X13 baking pandrain the pineapple and save the juice, no need to drain it completely it cook while grate the carrots, then add the carrots to the pan, stir in the sugar and let it cook for 5 minutes, stirring occasionally, if it’s too dry add a splash of the pineapple juicemeasure 1/2 cup of the pineapple juice and whisk it into the flour until smoothpour the pineapple juice flour mixture into the saucepan on the stove, cook and stir until the mixture is thick and bubblythe pour the bubbling carrot-pineapple mixture over the base layer, spreading evenlyplace in preheated oven and bake for 35-40 minutes or until set and firmmix the softened cream cheese and sugar togetheradd milk a teaspoon at a time until it’s drizzling consistency either for using a bag OR using a fork and bowl methodput in a piping bag or use a fork and drizzle over the cooled carrot cake bars

I’ve baked it a couple of times now and when I do I follow the exact directions as given by Mr. Paul Hollywood himself. It wants to stretch out and get all weird so, flour the top well, cut decisively, turn it a 1/4 turn to get the cutting line down the top, gather it firmly in hand, move to the baking sheet, and lay it down. if you’re scooping flour sift it, you’ll need about 4 7/8 cupsmeasure the flour into the bowl of a stand mixer, put yeast on one side of the bowl, salt on the otherpour 3/4 of the water in the bowl, set the machine on low and let it mixonce it’s started to mix in, slowly add the remaining waterthen let the mixer work until a very soft dough has formeduse the olive oil to grease a 2-3 liter tub with a lid, glass or plasticput the dough in the box, cover and let rise slowly at room temperature until at least doubled in sizeonce the dough has risen prepare two baking trays with parchment, or dust with flour dust a clean counter with flour and sprinkle a little corn meal over the flourturn the dough box completely over and turn dough out in a square, it will spread a bit, resist the urge to knock it back or punch it down, let it keep all its lovely bubblesdust the top with more flourusing a bench scraper cut the square in half, then cut each half in half so you have 4 equal lengths of doughtake each length firmly in hand, turn it over slightly so the cut runs along the top, and place on prepared baking traysplace two loaves on each tray and let them rest uncovered for 25 minutespreheat the oven to 430˚ after 15 minutes of restingonce the oven is hot, place the baking trays in the oven and bake the ciabatta for 25 minutes or until they sound hollow when you thump themyou need a stand mixer for this recipeI have found the even with weighing flour sometimes the dough is just too wet, an extra 25 grams of flour helps a lotyou will also need a square plastic box for proofing your dough, it helps with loaf shape, I used a good cooks box about 6×6 inchesyou could proof it in 2 smaller rectangles as well and just cut each rectangle in halfa bench scraper is helpful for cutting the dough

When you need a hearty dinner everyone will eat without complaint turn to Lasagna Soup. I’ve never been a fantastic soup maker; I think I like to throw in whatever is in the kitchen instead of having a solid plan. But this time I took a solid lasagna soup recipe and worked it over a bit for our family. This lasagna soup recipe brings a lot of the flavor of lasagna with it to the soup bowl.

Got a bun pan, use it, otherwise fire up the muffin tin and rock on.line an 8×12 pan with parchment paper, I buttered the pan, cut the parchment to fit, and press it in mix the Jello, boiling water, and zest the orange together until the Jello has completely dissolved– this takes longer than you think it does pour in lined pan, refrigerate for at least 2 hoursmeanwhile, preheat the oven to 350˚, butter a muffin tin and set asidewhip the egg and the sugar together until it’s light and foamy, 4 minutes or so on high with a mixerput a little less than a TBSP in each muffin cup, smooth top if you need toremove to cooling rack, let cool in the pan for ten minutes, then loosen them, remove from the pan, cool completelyonce cooled line a baking sheet with parchment paper or foil, place the cakes on the panwhen the Jello has set up use a 1 inch round cookie cutter to cut out 12 circlesgently use a small metal spatula to remove the circlesplace one circle of Jello on each cake, place in the refrigeratorjust melt the chocolate in a double boiler and then cool it until it’s cool but still pourableremove the cakes from the fridge, spoon some chocolate on top of each cake, use the spoon to smooth it over the Jello and to the edge of the cake to completely seal itbefore the chocolate hardens draw lines across with a toothpick OR forkyou need a muffin pan, parchment, metal spatula, and round cookie cutter smaller than your muffin pan , I used a one inch cutterMary Berry’s recipe called for English “Jelly” but in message boards online I found people suggesting just use Jello– I tried to use the equivalent of Jello but it didn’t set enough so I used a 6-ounce box and it worked like a charmI think you could also use something like marmalade as well but it may squish out when you bite itgetting the circles of Jello OFF the parchment was a bit fiddly but even if they break or come apart