Chef Mia

Carrot Cake Jam Canning Recipe – CanningCrafts

Carrot cake lovers, what if you could preserve the rich flavors of this delicious cake in a jar? Shredded orange carrots, chopped apples, juicy pineapples, coconut, and nuts suspended in a lovely spiced jam. Get the water bath canning recipe on CanningCrafts.com | #canningcrafts #canning #foodpreservation #preserving #homecanning #canningrecipes #recipe #canningjam #jam #carrotcake #carrotcakejam

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Carrot Cake Jam Canning Recipe

  • Author: Chef Mia
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Instructions

    Strawberry Oatmeal Crumble Bars

    Strawberry Oatmeal Bars with Crumble Topping – Averie Cooks

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    Strawberry Oatmeal Crumble Bars

    • Author: Chef Mia
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    Description

    These buttery bars are bursting with fresh strawberries! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!

    Ingredients

    Scale
    • ½ cup unsalted butter, melted
    • 1 cup all-purpose flour
    • ¾ cup old-fashioned oats
    • ½ cup granulated sugar
    • ¼ cup light brown sugar, packed
    • ½ teaspoon salt, or to taste

    Instructions

    1. Crust and Crumble Topping:Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
    2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
    3. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
    4. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
    5. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
    6. In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasnt dissolved fully thats okay because it liquifies while baking.
    7. Evenly distribute strawberry mixture over the crust.
    8. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
    9. Bake for about 50 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden and the strawberry filling mixture will be bubbling along the edges. Bars may take longer than 50 to 55 minutes if the strawberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
    10. Place pan on a wire rack and allow bars to cool for at least 1 hour before slicing and serving. If you try to slice bars before theyve cooled completely, theyll be extremely messy and could fall apart.

    Notes

    Oats: Dont use quick cook or instant, because theyre finer and behave like flour and will make the mixture too dry.
    Storage: Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
    Adapted from Blueberry Oatmeal Crumble Bars.

    Nutrition

    • Calories: 308cal
    • Sugar: 27g
    • Protein: 2g

    Starbucks Copycat Lemon Loaf

    If you’ve ever savored the tangy, moist, and perfectly sweet Lemon Loaf from Starbucks, you’ll be thrilled to know you can recreate it at home. This Starbucks Copycat Lemon Loaf is easy to make, packed with citrusy goodness, and perfect for breakfast, dessert, or an afternoon treat.

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    Starbucks Copycat Lemon Loaf

    • Author: Chef Mia
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    Description

    This Starbucks-inspired Lemon Loaf is perfectly moist and bursting with bright lemon flavor. Topped with a simple lemon glaze, its the perfect treat to pair with your morning coffee or tea.

    Ingredients

    Scale
    • 1 1/2 cups all-purpose flour
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 3 large eggs
    • 1 cup granulated sugar
    • 1/2 cup sour cream or Greek yogurt
    • 1/2 cup vegetable oil
    • 2 tbsp unsalted butter, melted
    • 2 tbsp lemon zest (from about 2 lemons)
    • 1/4 cup fresh lemon juice
    • 1 tsp vanilla extract
    • 1/2 tsp lemon extract
    • 1 cup powdered sugar
    • 23 tbsp fresh lemon juice
    • 1/2 tsp lemon zest (optional, for garnish)

    Instructions

    1. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
    2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. Prepare the Wet Ingredients: In a large mixing bowl, whisk together the eggs, sugar, sour cream, oil, and melted butter until smooth.
    4. Stir in the lemon zest, lemon juice, vanilla extract, and lemon extract.
    5. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
    6. Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top.
    7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
    9. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of lemon juice until smooth. Adjust the consistency as needed.
    10. Glaze and Serve: Once the loaf is completely cool, drizzle the lemon glaze over the top. Garnish with lemon zest if desired.
    11. Slice and enjoy!

    Notes

    For extra lemon flavor, you can add an additional 1/2 tsp of lemon extract or more lemon zest to the batter.
    Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

    Lemon Raspberry Cookies

    These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They’re soft and chewy with a perfectly balanced sweet and tart flavor.

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    Lemon Raspberry Cookies

    • Author: Chef Mia
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    Description

    These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They’re soft and chewy with a perfectly balanced sweet and tart flavor.

    Ingredients

    Scale
    • ½ cup (100 g) granulated sugar
    • 1 large lemon zested
    • ½ cup (113.5 g) butter room temperature
    • ¼ cup (55 g) brown sugar
    • 1 large egg yolk
    • 1 tablespoon lemon juice about half a lemon
    • 1 teaspoon vanilla
    • ½ teaspoon (0.5 teaspoon) salt
    • ½ teaspoon (0.5 teaspoon) baking powder
    • ¼ teaspoon (0.25 teaspoon) baking soda
    • 1¼ cups (175 g) all-purpose flour
    • ¾ cup (75 g) frozen raspberries, chopped small
    • flaked salt for sprinkling

    Instructions

    1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
    2. In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
    3. Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.
    4. Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
    5. Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. You don't want to mix too much or the juice will bleed all through the dough.
    6. Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt.
    7. Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.

    Notes

    Do not take the raspberries out of the freezer until you are ready to add them to the cookie dough. And then once added you will want to bake as soon as possible. This will help keep the dough from turning a red or purple hue from the juice.
    You can also use fresh raspberries, but I found that frozen seemed to work better.
    I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you dont have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

    Nutrition

    • Calories: 233kcal
    • Sugar: 18g
    • Protein: 2g

    Raspberry Dark Chocolate Banana Bread

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    Peanut Butter Texas Sheet Cake

    • Author: Chef Mia
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    Description

    For when you need a little something more in your banana bread!

    Ingredients

    Scale
    • 2 cups all purpose flour
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granulated white sugar
    • 4 tablespoons (½ stick) unsalted butter, at room temperature
    • 2 large eggs
    • 1½ cups mashed ripe banana (about 3 bananas)
    • cup plain low fat yogurt
    • 1 teaspoon vanilla extract
    • 1 cup dark chocolate chunks or chips
    • 1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

    Instructions

    1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
    2. In a medium bowl, whisk together the flour, baking soda and salt.
    3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
    4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

    Nutrition

    • Calories: 304kcal
    • Sugar: 26g
    • Protein: 5g

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