RAINY DAY BAKING, INTERIOR INSPO & MY ROUTINE | Natalie Estes Marceta

Описание: PART 1: RAINY DAY BAKING, INTERIOR INSPO & MY ROUTINE | Natalie Estes Marceta

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CARROT CAKE RECIPE:
2.5 cups flour
2 cups sugar
1.5 tsp baking soda
1.5 tsp baking powder
1.5 tsp cinnamon
1 cup oil (safflower or olive oil)
1 stick butter
4 eggs
4 to 5 cups grated carrots (we did 5)
Dash salt

Mix dry ingredients in a bowl. In mixer, combine eggs, oil, sugar and carrots. Mix the dry ingredients into the wet ingredients slowly until all combined.
Pour in 3 round pans (9 inch). Butter the pans and line with wax paper to prevent sticking. Bake at 325° for 30min.

Icing:
2 boxes confectioners sugar
2 sticks butter
2 8oz cream cheese
4 tsp vanilla

Combine in a mixer. Wait for cake to cool completely in fridge before adding frosting!
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HONEY WHOLE WHEAT BREAD
Combine in large mixer bowl:
3 cups whole wheat flour
1 cup nonfat dry milk
1 tablespoon salt
4 packages active dry yeast

Heat in saucepan over low heat until warm:
3 cups water
1 cup honey
2 tablespoons cooking oil

Pour warm (not hot) liquid over flour mixture. Blend at low speed 1 minute, medium speed 2 minutes. By hand stir in 1 cup additional whole wheat flour and 4 to 4½ cups all purpose flour. Knead on floured surface, about 5 minutes. Place dough in greased bowl; cover, let rise 45 to 60 minutes until light and doubled in bulk. Punch down dough; divide in half. Shape each half into a loaf by rolling the dough out to a 14x7-inch rectangle. Starting with 7-inch side roll up jelly roll fashion. Place in greased pan. Cover loaves; let rise 30 to 45 minutes until light and doubled.

Bake at 375° for 40 to 45 minutes until loaf sounds hollow when lightly tapped.

Remove from pan; cool on wire rack before slicing.
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