Salads & Cake (CSA Week 9)

Week 9 goods

Weeks are disappearing before I have a chance to catch up...  I really don't know how we're already halfway through August?!  Thank you all for the birthday wishes!

This week I've got a couple salads that I've had the please of enjoying recently.  No real recipes, just some fresh pictures and ingredients :)

Aurgula
Green beans, blanched
Fresh corn kernals, raw
Yogurt-marinated chicken, diced
Croutons, made from cubed wheat baguette, rubbed with olive oil and garlic
Leftover dressing

Baby spinach
Fresh corn kernals, raw
Cherry tomatoes, halved
Feta, crumbled

To balance out the carrots, how about some cake?  (I know, you just had pie)  This one is totally worth it, too, everyone at work was a fan-- especially my birthday buddy :)  Unfortunately I didn't get good pictures...  check out Jen's!!

Please excuse the mess and out-of-focus picture, it ended up looking great!!

Carrot Cake Cheesecake Cake

slightly adapted from Jen

I followed her instructions, but used slightly different recipes, which I'll note below.  The cake was nicely spiced and not too sweet.  The cheesecake, well,

Carrot Cake Layers

adaptations to the CI recipe:

Mix of all purpose and white whole wheat flour

Reduced sugar to 7oz

Reduced oil to 3/4c

Added 3/4c applesauce

Cheesecake

adapted from Louis

2 pkg reduced-fat cream cheese, RT

1c evaporated cane juice (or granulated sugar)

3 eggs, RT

8oz greek yogurt, RT

1t vanilla extract

Preheat oven to 330deg.

Cream together cream cheese and sugar.  Add eggs and beat until incorporated.  Add greek yogurt and vanilla and mix until well combined.  Pour mixture into a springform pan, give the pan a tap to unsettle any bubbles.

Bake at 330deg for 30min, then lower temperature to 300deg for 15min.  Turn off the oven and leave cheesecake in oven for 1hr.  Then remove and let cool.

Cream Cheese Frosting

Recipe by Shannon

8oz reduced fat cream cheese, RT

4T butter, RT

1 3/4c powdered sugar, sifted

1t vanilla extract

Add cream cheese to the bowl of a stand mixer and beat until light and fluffy, a few minutes.  Add butter and continue mixing until well combined.  Gradually add in powdered sugar until frosting has reached your desired consistency (might be more or less than what I used depending on temperature/humidity/personal preference).  Add in vanilla, mix well and then refrigerate for a bit before frosting the cake.