Videos 01 April 2020

Carrot Cake

(Culinary.net) Surprise your family with a dessert fit for the season. This Carrot Cake recipe is a traditional take on the timeless treat and created using everyday ingredients. 

Find more dessert inspiration at Culinary.net.

Watch video to see how to make this recipe!

Carrot Cake

  • 2 1/4    cups flour
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 1          teaspoon cinnamon
  • 1/2       teaspoon baking powder
  • 1          cup vegetable oil
  • 1 1/4    cups sugar
  • 3          eggs
  • 1 1/2    cups carrots, shredded
  • 1          cup crushed pineapple with juice
  • 2/3       cup walnuts

Frosting:

  • 2          packages (8 ounces each) cream cheese
  • 3/4       cup butter, softened
  • 1          teaspoon vanilla extract
  • 5 1/2    cups powdered sugar
  1. Heat oven to 350° F.
  2. In large bowl, sift flour, baking soda, salt, cinnamon and baking powder.
  3. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Gradually add in carrots and crushed pineapple.
  4. Add dry mixture to wet ingredients and beat until smooth. Fold in walnuts.
  5. Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until knife inserted in center comes out clean. Allow cakes to cool completely. Remove cakes from pans and slice off tops to level cakes.
  6. To make frosting: In mixing bowl, cream together cream cheese, butter and vanilla. Gradually add in powdered sugar and mix until smooth.
  7. Spread two large spoonfuls frosting over top of one cake and stack second cake on top. Frost entire cake with remaining frosting.
Videos 06 March 2020

Luck o’ the Irish Mint Pie

(Culinary.net) Even if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.

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Watch video to see how to make this recipe!



Luck o’ the Irish Mint Pie

Makes: 2 pies (9 inches each)

  • 3 3/4    cups heavy whipped cream, divided
  • 8          ounces cream cheese, softened
  • 1 1/4    cups, plus 2 tablespoons, powdered sugar, divided
  • 5          drops green food coloring
  • 1 1/4    teaspoons vanilla extract, divided
  • 1/4       teaspoon mint extract
  • 1          bag mint chocolate candies, chopped, divided
  • 2          chocolate cookie crusts (9 inches each)
  • 1          bag mint chocolate candies
  1. To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl.
  2. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well.
  3. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.
  4. To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form.
  5. Pour filling into crusts and smooth tops.
  6. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies.
  7. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.
  8. Refrigerate until firm, 5-6 hours.
Videos 09 December 2019

No Bake Chocolate Caramel Cheesecake

Add the rich flavor of caramel to your dessert table with a recipe like this No Bake Chocolate Caramel Cheesecake for a tempting, tasty treat.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

No Bake Chocolate Caramel Cheesecake

  • 10        graham crackers, crumbled
  • 7          tablespoons butter, melted
  • 1/4       cup sugar
  • 1          tablespoon cinnamon
  • caramel sauce, divided
  • 16        ounces cream cheese
  • 7          tablespoons powdered sugar
  • 1          cup whipping cream
  • chocolate covered caramels
  1. Place graham crackers in re-sealable plastic bag. Using rolling pin or soup can, roll graham crackers into fine crumbs.  
  2. In medium bowl, add cracker crumbs, melted butter, sugar and cinnamon; stir until combined. Press into bottom of pie plate. Drizzle caramel sauce over crust; set aside.
  3. In medium bowl, combine cream cheese, powdered sugar and whipping cream. Pour over graham cracker crust. Refrigerate 24 hours.
  4. Place chocolate caramel candy pieces around pie. Drizzle with caramel sauce. Refrigerate leftovers.
Dessert 22 November 2019

Holiday Desserts from Around the Globe

(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

  • 1/2       cup (1 stick) unsalted butter, softened
  • 4          ounces cream cheese, softened
  • 1          tablespoon granulated sugar
  • 1          teaspoon vanilla extract
  • 1/2       teaspoon salt
  • 1          cup flour

Filling:

  • 1/3       cup granulated sugar
  • 1          tablespoon ground cinnamon
  • 1/2       cup apricot jam
  • 1          cup finely chopped California walnuts
  • 1/2       cup raisins, chopped
  • 2          tablespoons unsalted butter melted
  1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
  2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
  3. On floured work surface, form dough into ball. Divide into two equal pieces.
  4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
  5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
  6. Line two baking sheets with parchment paper.
  7. In small bowl, combine sugar and cinnamon; mix well and set aside.
  8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
  9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
  10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
  11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
  12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
  13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

  • 2          cups California walnuts, toasted, divided
  • 2          cups all-purpose flour
  • 3/4       teaspoon salt
  • 1          cup (2 sticks) unsalted butter, softened
  • 1/3       cup granulated sugar
  • 1 1/2    teaspoons vanilla extract
  • 1 1/2    cups powdered sugar, plus additional (optional)
  1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
  2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
  3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
  4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
  5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
  6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
  7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

Source: California Walnuts

Videos 18 October 2019

Whoopie Pies

(Culinary.net) If you’re looking for an easy dessert, this Whoopie Pie recipe is the perfect way to cap off weeknight meals.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Whoopie Pies

  • 1          box spice cake mix
  • 1 1/2    cups apple butter
  • 1/2       cup canola oil
  • 2          eggs
  • 8          ounces cream cheese
  • 4          tablespoons butter
  • 3          cups powdered sugar
  • 2          tablespoons milk
  • 1          teaspoon vanilla
  1. Heat oven to 350° F.
  2. Line baking sheet with parchment paper.
  3. In large bowl, whisk spice cake mix, apple butter, oil and eggs.
  4. With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.
  5. Bake 14 minutes. Let cool.
  6. In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.
  7. Frost flat sides of pie halves and place halves together.
  8. Refrigerate and store in sealed container.
Videos 07 October 2019

Pumpkin Caramel Spice Cake

This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Pumpkin Caramel Spice Cake

  • Nonstick cooking spray
  • 1          box spice cake mix
  • 1          can (15 ounces) pumpkin
  • 1          cup water
  • 1/2       cup canola oil
  • 3          eggs
  • 1 1/2    cups caramel sauce, divided
  • 1          package (8 ounces) cream cheese
  • 2          tablespoons milk
  • 1          cup powdered sugar
  • 1          carton whipped topping
  1. Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
  2. In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
  3. While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
  4. In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
  5. Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
  6. Drizzle remaining caramel sauce over frosting.
Videos 23 September 2019

Stuffed Cherry Tomatoes

Whether you need a quick appetizer or something to snack on, these Stuffed Cherry Tomatoes make for an appealing bite.

Find more snack recipes at Culinary.net.

Watch video to see how to make this recipe!

Stuffed Cherry Tomatoes

  • 24-48   cherry tomatoes
  • 1          package (8 ounces) cream cheese, softened
  • 2          tablespoons mayonnaise
  • 1          medium cucumber, peeled and diced
  • 3          green onion stalks, diced
  • 2          teaspoons minced dill
  • fresh dill, for garnish
  1. Cut thin slice off top of each tomato. Scoop out pulp. Invert tomatoes on paper towel to drain.
  2. In medium bowl, combine cream cheese and mayonnaise until smooth. Stir in cucumber, green onion and dill. Spoon mixture into tomatoes. Top with fresh dill.
  3. Refrigerate until ready to serve.
Videos 17 September 2019

Frosted Banana Cake

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Frosted Banana Cake

  • 2          medium ripe bananas
  • 1/2       cup butter, softened
  • 1 1/2    cups sugar
  • 2          eggs
  • 1          cup sour cream
  • 1/4       teaspoon vanilla extract
  • 2          cups flour
  • 1          teaspoon baking soda
  • 1/4       teaspoon salt

Frosting:

  • 1          package (8 ounces) cream cheese, softened
  • 1/2       cup butter, softened
  • 2          teaspoons vanilla extract
  • 3          cups powdered sugar
  1. Heat oven to 350° F.
  2. Peel, slice and mash ripened bananas; set aside.
  3. In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.
  4. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.
  5. To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.
  6. Frost cake. Store in refrigerator until ready to serve.
Videos 12 June 2019

Grilled Pineapple with Lime Dip

(Family Features) The grill isn’t just for hamburgers and hot dogs. Try a different way to eat pineapple this summer by grilling it and pairing with a lime dip for a tasty delight.

Find more recipes for summer at Culinary.net.

Watch video to learn how to make this recipe!

Grilled Pineapple with Lime Dip

  • 1          pineapple
  • 1/4       cup brown sugar
  • 2          tablespoons lime juice
  • 3          tablespoons honey

Lime Dip:

  • 8          ounces cream cheese, softened
  • 1/2       cup plain yogurt
  • 3          tablespoons honey
  • 2          tablespoons brown sugar
  • 2          tablespoons lime juice
  • 2          teaspoons lime zest
  1. Peel pineapple; cut into wedges.
  2. In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
  3. To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
  4. Heat grill to medium heat.
  5. Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
  6. Serve with Lime Dip.

Source: Culinary.net

Holiday 10 April 2019

Celebrate a Sweet Cinco de Mayo

(Family Features) Cinco de Mayo is, officially, a holiday celebrating Mexico's victory over France in the 1862 Battle of Puebla. In the U.S., where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.

The holiday also provides a great excuse to make irresistible Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down. Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple.

Luckily, Cinco de Mayo falls right in the middle of Florida's Sunshine Sweet Corn season, meaning that the sweetest corn, available all year, arrives just in time to be a part of your Cinco de Mayo celebration. These naturally-bred varieties are grown by a group of family farmers who are committed to producing the finest sweet corn.

Get the fiesta started with this Fire Roasted Corn and Chorizo Dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this addictive dip will have your guests asking for more.

Next, be sure to serve Mexican Style Corn, a truly authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.

Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist on your typical taco, try this recipe for Charred Corn Tacos with Radish Zucchini Slaw that will have both vegetarians and meat eaters clamoring for seconds.

Incorporating more healthful whole foods and veggies into your Cinco de Mayo celebration this year makes it easier to justify one more margarita. No matter what you serve at your Cinco de Mayo celebration, make sure to incorporate the sweet and wholesome flavor of fresh spring sweet corn.

Discover more mouth-watering recipes for Cinco de Mayo and every time of year at www.sunshinesweetcorn.com.

Six Global Spreads for Sweet Corn

  1. North America: Maple Bourbon Butter - Combine one stick butter, 4 teaspoons bourbon, 2 teaspoons maple syrup and pinch of salt.
  2. South America: Lime-Avocado Crema - In a blender, combine one avocado, 1/4 cup lime juice, one garlic clove, 1/2 bunch cilantro, 1/2 cup sour cream and pinch of salt. Blend until smooth. Add water if necessary.
  3. Europe: Combine 2 ounces goat cheese, 2 tablespoons butter, 1 tablespoon fresh thyme, and pinch of salt and pepper. Stir until smooth.
  4. Asia: Sriracha Butter - Combine 1/3 cup butter with 3 tablespoons Sriracha.
  5. Africa: Harissa-Yogurt Spread - Whisk together 1 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1/2 teaspoon lemon juice, 2 tablespoons Harissa sauce, one crushed garlic clove and pinch of salt.
  6. Australia: Honey-Ginger BBQ Sauce - In saucepan combine 1 1/2 cup apple cider vinegar, 1/2 cup honey, 1/2 cup ketchup, 1 1/2 tablespoons hot sauce, 4 minced garlic cloves, 2 tablespoons minced ginger and 1 teaspoon salt. Simmer, stirring occasionally until thickened and reduced to about 1 1/4 cup, 20 to 25 minutes.

Mexican Style Corn

Serves: 4

  • 4 ears fresh Sunshine Sweet Corn, husked
  • 1/4 cup mayonnaise
  • 4 ounces Cotija or feta cheese
  • 1 teaspoon chili powder
  • 4 lime slices
  1. Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear.
  2. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.

Charred Corn Tacos with Radish Zucchini Slaw

Serves: 4

  • 4 ears Sunshine Sweet Corn
  • Extra virgin olive oil, as needed
  • Salt and freshly ground pepper, as needed
  • 1/2 cup torn cilantro, parsley and mint leaves
  • 1/2 small red onion, thinly sliced
  • 2 1/2 tablespoons fresh lime juice
  • 1 teaspoon maple syrup
  • 1 cup radishes, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1 jalapeno, seeded and thinly sliced
  • 1/2 cup (2 1/2 ounces) crumbled Cotija or feta cheese
  • 10 to 12 small (6-inch) soft corn tortillas
  1. Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool. With large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.
  2. In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.
  3. Heat your tortillas one of two ways: Wrap whole stack in foil and place in warm 250°F oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.
  4. To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Fire Roasted Corn and Chorizo Dip

Serves: 8 to 12

  • 3 to 4 ears Sunshine Sweet Corn
  • 1 small onion, peeled and sliced into rings
  • 1 small red bell pepper
  • 1 cup cooked chorizo
  • 3 cloves garlic, minced
  • 1(8-ounce) package cream cheese, softened
  • 1/2 pound spicy pepper cheese, like pepper-jack or habanero cheddar
  • 1/4 cup chopped green onions
  1. Preheat oven to 400°F and preheat grill to high heat.
  2. Remove cornhusks and corn silk, and place fresh Florida Sweet Corn, onion slices and red bell pepper on grill.
  3. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred.
  4. Grill onion slices for approximately 3 minutes per side. When veggies are cool enough to handle, cut corn off cob. Then chop onions and pepper, removing pepper seeds. In 8-by-8-inch baking dish or one-quart souffle dish, mix all ingredients together until well combined.
  5. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Source: Sunshine Sweet Corn

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