ground cinnamon – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Mon, 12 Jul 2021 09:58:47 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 ground cinnamon – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 3-Layer Carrot Cake with Cream Cheese Buttercream http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/ http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/#respond Sun, 28 Feb 2021 13:54:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3576 Arguably one of America’s favorite cakes. Wether as cupcakes, jelly rolls, one layer or 12, this American classic has become a global phenomenon, in an incarnation.
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.

  • Grate 3 cups fresh carrots
  • The Carrot Cake Batter
  • Use a scale to weigh batter for even layers
  • Tap pans on the counter to release air bubbles
  • If a skewer or toothpick come out clean, it’s ready
  • Even rise
  • Cool in pans on a rack 15 minutes
  • Allow butter & cream cheese come to room temperature
  • Gradually add confectioners sugar
  • Whip buttercream until light & fluffy
  • Light & fluffy buttercream
  • Spread buttercream from the center out
  • Dollop buttercream in center
  • Grease, line, and flour sides
  • Ice the top
  • Smooth sides of cake
  • Smooth edges inward with offset spatula
  • The star tip for scalloped border
  • Thoroughly blend colour
  • Gently press finely chopped walnuts into sides
  • Use a toothpick to add colour concentrate
  • Carefully place cake on cake drum or cake stand
  • Add a scalloped border
  • Buttercream carrot roots
  • Hold the ‘leaf’ tip vertically
  • Pipe on carrot in a ‘ball’ shape
  • Start carrot top, wiggling out
  • The Carrot Cake

3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
Cream Cheese Buttercream
Decorating Tools
Instructions
To Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
  4. Add brown sugar, mix until combined.
  5. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  6. Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
  7. Divide batter into three 9-inch greased & floured cake pans.
  8. Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks 15 minutes.
  10. Remove from pans to wire racks, and cool completely, about 2 hours.
  11. Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  2. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  3. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Repeat with second layer.
  3. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  4. Top with 1 cup of the buttercream, again, spreading from the center out.
  5. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  6. Press chopped walnuts into the sides of the cake to cover the sides.
  7. Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
  8. Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
  1. In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
  2. In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
  3. Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
  4. Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
  5. For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes

Cupcakes & Mini Cupcakes

This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.

Mini Cupcakes

Mini Carrot 2” Cupcakes

Mini 2-inch White Gold-Lined Cupcake Liner

Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.

Recipe Variations & Substitutes

Golden raisins are a perfect substitute for sultanas.

Try chopped pecans instead of walnuts, or a combination of both!

Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.

]]> http://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/feed/ 0 3576 KEFTE (kofta) http://aubreyabouttown.com/recipe/kefte-kofta/ http://aubreyabouttown.com/recipe/kefte-kofta/#respond Sat, 09 Jan 2021 05:27:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3477 These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

  • Kefte (kofta) ingredients
  • Shaped kefte ‘meatballs’
  • Kefte Pita Sandwich served with Tabbouleh
KEFTE (kofta)
Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.
Servings27 pieces
Prep Time10 mins
Cook Time8 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a 1/2 sheet pan with aluminum foil, fit with a rack.
  3. Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
  4. On a box grater, grate one small onion, retain with juice.
  5. In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
  6. With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
  7. Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
  8. Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)
]]> http://aubreyabouttown.com/recipe/kefte-kofta/feed/ 0 3477 Exquisitely Decedent: Hummingbird Cake http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/ http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/#respond Fri, 22 May 2020 08:33:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2377 This quintessential Southern classic is my absolute favorite cake. Packed with banana, pineapple, and toasted pecans, this cake is boss.

If Mae West was a Cake, she’d be this one right here; it’s indomitable, sultry & sweet, and the kind you say “I’ll just have a sliver…May I have another slice?!”.

– Aubrey Brewster

Weighing in at nearly 8 pounds, it’s a force to be reckoned with!

I’m so delighted to share this incredible recipe with you, and I hope you come to love it as I do. This one is from my heart.

Hummingbird Cake
This beyond decedent cake will quickly become a favorite.
Servings12 slices
Prep Time30 mins
Cook Time25 mins
Passive Time90 mins
Ingredients
Cake Batter
Vanilla Bean Cream Cheese Frosting
Instructions
Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  4. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  5. Stir in vanilla extract, pineapple, chopped bananas, and toasted chopped pecans.
  6. Divide batter into three 9-inch greased & floured cake pans.
  7. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 15 minutes.
  8. Remove from pans to wire racks, and cool completely, about 2 hours.
Prepare Vanilla Bean Cream Cheese Frosting:
  1. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
  2. Gradually add confectioners sugar, beating at low speed until blended after each addition.
  3. Stir in vanilla bean paste. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble the Hummingbird Cake
  1. Place 1 Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, spread top with 1-1/2 cups of the frosting.
  2. Repeat with second layer.
  3. Repeat and top with third layer, spreading frosting over top and sides of cake.
  4. Sprinkle finely chopped toasted pecans on top, 1-inch from the edge.
  5. Fill piping bag fitted with a star tip and fill with remaining frosting.
  6. Pipe a scallop border around the edge of the chopped pecans.
  7. Place the 12 toasted pecan halves on top of the scalloped border, denoting each slice.
  8. Alternatively, press toasted chopped pecans around sides of cake.
Recipe Notes

Alternatively, This recipe will also make a 1-layer 9”x13” cake, or 18 cupcakes. 

]]> http://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/feed/ 0 2377 Lebanese Rice Pilaf http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/ http://aubreyabouttown.com/recipe/lebanese-rice-pilaf/#respond Mon, 18 May 2020 09:04:36 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2261 Growing up, I fondly remember helping out Marilyn Habib, our church director at St. Nicholas Greek Orthodox Church in San Francisco where she also was the head chef in their banquet kitchen.
There are two recipes I’ve carried close to my heart from her, my Hummus, and this, Marilyn’s Lebanese Rice Pilaf. This rice was used to accompany her baked chicken, which was often served at wedding receptions in the church’s reception hall.

Lebanese Rice Pilaf
Servings4 servings
Cook Time20 mins
Ingredients
Instructions
  1. In a small skillet, over medium-high heat, and stirring constantly, brown capellini pasta in olive oil until it reaches chestnut in colour.
  2. Add remaining ingredients, stir.
  3. Bring just to a boil, stir, cover with lid, and turn heat to low.
  4. Cook on low for 15 minutes then turn off heat.
  5. Allow to continue to steam (covered) for 10 minutes in residual heat.
  6. Fluff with fork and serve. Serves 4.
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