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april 10-16, 2022 What's up! 47 try these recipes Springtime desserts Sweet treats worthy of a spot on your Easter table Chef John's Carrot Cake Ingredients For the Cake: • 2 cups all-purpose flour • 1 teaspoon salt • 1 teaspoon baking soda • 2 teaspoons baking powder • ½ teaspoon ground ginger • 2 teaspoons ground cinnamon • 2 cups white sugar • 4 large eggs • ¼ cup unsalted butter • 1 cup coconut oil • 2 cups finely grated carrots, or more to taste • 1 (8 ounce) can finely crushed pineapple, drained • ½ cup finely chopped pecans (Optional) • ½ cup finely chopped walnuts (Optional) For the Frosting: • 1 (8 ounce) package cream cheese, softened • ¼ cup unsalted butter, softened • 1 ½ teaspoons vanilla extract, or to taste • 3 cups confectioners' sugar, or to taste Directions 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside. 3. Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes. 4. Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well. 5. Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface. 6. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes. 7. Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing. Chef's Notes: You can substitute vegetable oil for the coconut oil. Lemon Bar Peeps® Ingredients Crust: • 1 cup butter, softened • ½ cup white sugar • 2 cups all-purpose flour • 1 teaspoon cornstarch Lemon Layer: • 1 1/3 cups white sugar • 2/3 cup lemon juice • 2/3 cup all-purpose flour • 4 large eggs • 1 tablespoon lemon zest • 1 tablespoon mini chocolate chips Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13- inch baking dish with parchment paper. 2. Beat butter and 1/2 cup sugar together in a bowl with an electric mixer until creamy. Add 2 cups flour and cornstarch; beat until mixture forms a dough. Press dough into the bottom of the prepared baking dish. 3. Bake in the preheated oven until crust is light golden brown, 10 to 12 minutes. 4. Beat 1 1/3 cups sugar, lemon juice, 2/3 cup flour, eggs, and lemon zest together in a bowl with an electric mixer until smooth. Pour lemon mixture over crust. 5. Bake in the oven until lemon mixture is set, 25 to 30 minutes. Cool to room temperature before removing from baking dish. Cut into desired "Peep" shapes using shaped cookie cutters. Place 2 mini chocolate chips onto each "Peep" to create "eyes." Homemade Banana Pudding Pie Ingredients • 2 cups vanilla wafer crumbs • 3 bananas, sliced into 1/4 inch slices • 1 ½ cups white sugar • ¼ cup all-purpose flour • 2 cups milk • 3 egg yolks • 2 teaspoons butter • 2 teaspoons vanilla extract • 3 egg whites • ¼ cup white sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices. 3. To Make Pudding: In a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine. 4. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract. Pour half of pudding over vanilla wafer and banana layer while still hot. 5. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer. 6. To Make Meringue: In a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer. 7. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving. Courtesy: allrecipes.com