Our Signature Carrot Cake with Homemade Old Fashioned Cream Cheese Frosting!

   The last few days, the mild temperatures have   been a reminder that Spring ** is right around the corner  and  that means it is almost time to return to our beloved kitchen!

Our Amazing Breakfast Buffet is not complete without 

Our Signature Carrot Cake with Homemade Old Fashioned Cream Cheese Frosting !

Laura & Tony's Kitchen Signature Carrot Cake                                 Oven   375*F  20 minutes     

1/2 Lb softened Unsalted butter

1/4  cup oil

1 1/2 cup Sugar

2 eggs 

1/4 cup milk

1/4 cup orange juice

 Dry Ingredients

1 1/4 cup Flour

1 tsp baking soda

1 tsp Baking powder

1/4 tsp salt

1 tsp vanilla

 1 cup shredded carrots

 1 cup chopped walnuts ( optional) 

Preheat oven to 375*F

Brush 9X12 pan with oil and line with parchment.

Whip butter and oil with sugar until light and fluffy. Add eggs one at a time , milk and orange juice.

In a separate bowl mix dry ingredients with a whisk.Slowly add dry mix  to the Butter mixture be sure not too over mix , add vanilla, shredded Carrots and Chopped walnuts( optional).

Add batter to prepared pan and bake for 20 minutes or until toothpick come out clean.

Allow to cool.

Old Fashioned Cream Cheese  Frosting

1 softened stick unsalted butter

1 lb Softened Cream Cheese

1 1/2 tsp vanilla

2 c sifted confectioners sugar

Add softened butter and begin to mix on low , add cream cheese and mix til blended , add vanilla .

Slowly and on low speed begin to add  cconfectioners sugar.

Frost Carrot cake and Chill in refrigerator to set ...if you can , lol!

If your not a baker , don't fret -Laura & Tony's Kitchen  will be reopening Saturday May 12th MOTHER'S DAY WEEKEND..and of course we will be serving up Our Signature Carrot cake !

     

**The weather reports are screaming that winter is not done with us yet - this  is a recipe that will cheer you up!

Valentine's Day Dessert

SOME RECIPES DESERVE TO BE REPEATED-

FLOURLESS CHOCOLATE CAKE  is one of them -

 I have been known to have a few in the freezer for unexpected company -

they freeze and defrost perfectly!

This is a favorite because it is easy, delicious and it  just happens to be Gluten Free- but

I promise you will not miss the gluten, lol.

I love the small format  created by lining a muffin tin with cupcake paper- it’s perfect for

Valentine’s Day !

In my experience,

this cake is better if it is  prepared a couple of days before you want to indulge!

 We like to break up the dense chocolate cake with Raspberry sauce and

Fresh Whipped Cream - but this is totally optional.

Flour-less Chocolate Cake     Preheat Oven 350*F   

Ingredients:                                  Bake 10-15 mintues

¾ lb plus 2 oz unsalted butter

15 oz semi sweet chocolate chips

10 large eggs (separated)

1 ¼ c. unsweetened cocoa powder

2 1/4 c. sugar

½ tsp. salt

2 ½ Tbsp. Vanilla extract                   

Directions:Preheat Oven to 350 *F

  Line a Standard Muffin tin  with cupcake liners , paper or silicone , fancy or plain.

Combine butter and chocolate in a large, heatproof (glass or stainless steel)

bowl and then rest it over a pan with boiling water (double boiler) until melted –

Be careful not to burn it!

Sift the cocoa powder and sugar in a bowl, then set it aside.

Whip egg whites with salt until it forms soft peaks- Be careful not to over whip.

Remove chocolate/butter mixture from double boiler and stir until smooth,

allow to cool and then add cocoa mixture, egg yolks, vanilla and

¼ of whipped egg whites. Stir until smooth.

Using a rubber spatula, fold in remaining whites until they are just blended.

Do not over mix

Fill lined muffin cups  halfway  , then place a roasting pan and fill that halfway up

with hot water on second shelf in oven this will create moist heat to keep your tiny cakes

tender and delicious!

Bake 10-15 minutes. A toothpick inserted into the cupcake should not be completely clean,

and if you shake the pan, the cupcakes should be jelly like in the center.

Allow the cupccakes to cool.

Super Bowl LII February 4, 2018, 6:30 PM EST/3:30 PM PST

04DAYS:07HRS:53MIN:43SEC AND COUNTING

 

  Tony is an avid Football fan , he watches all the games and is up to date on all the stats.

For me, I only get excited about football when it is Superbowl time,

I think, I am more interested in the idea of friends getting together

and enjoying delicious food and drinks -

in short, I am more interested in the Superbowl party!

  Whether we are hosting or have been invited to a party -

the question always is - What should we make ?

My sister-in- law Kathy, really perfected this recipe and

she has been nice enough to share it with me , so I can share it with you !

Our whole family looks forward to eating these shrimp at every gathering -

Thank you Kathy!

I hope this will become a "go to" recipe for your gatherings also!

A quick sauté for the shrimp and you are done, enjoy!

---

Spice crusted Shrimp with Remoulade  Sauce

Sauce :- can be prepared up to three days in advance

1/4 cup low fat mayonnaise

1/4 cup plain fat free yogurt

1 teaspoon grated lime rind

1 1/2 tablespoon fresh lime juice

1 teaspoon capers,chopped

dash of ground pepper

Combine all ingredients  and keep refrigerated until you are ready to serve.

Shrimp:

2 teaspoons ground cumin

2 teaspoons paprika

1 tsp ground coriander

1/2 tsp garlic powder

1/4 teaspoons salt

1/8 teaspoon black pepper

48 large shrimp peeled & deveined ( about 1 1/2 pounds)

olive oil

cilantro optional

Combine spices in a large ziplock bag , add shrimp toss to coat.

In a hot (med high heat) nonstick pan add oil, add shrimp, be careful not to overcrowd ,

cook for 3 minutes on each side , remove shrimp

and keep warm until all shrimp are cooked .

serve shrimp with sauce and garnish with cilantro (optional).

Be prepared to be delighted!

THE best Coffee Cake you'll ever taste!

  When we first opened Laura & Tony's Kitchen in 2004 , my husband kept asking me to make a Coffee Cake for Our "Amazing Breakfast Buffet" I kept brushing him off thinking it would be too difficult to master. Finally, I gave in , this recipe is delicious and easy to put together , really best while still warm - right out of the oven.Several of our guests have pleaded with me to share my Coffee Cake recipe, I am delighted that you love it as much as we do , enjoy!!

    Laura & Tony’s Kitchen Coffee Cake                             preheat oven 375*F

1-      9x12 glass pan sprayed with vegetable oil

 

Topping –

2 cups dark Brown sugar

2 cups Flour

1 Tbsp cinnamon

½ teaspoon salt

8oz (room temperature) butter

     

Mix together until it resembles wet sand, refrigerate until butter is chilled at least 20 minutes.

 

2 eggs

1 cup milk

2 cups sugar

3 ½ Flour

1 Tbsp 1 tsp baking powder

1 Tbsp cinnamon

1 cup melted butter

Mix eggs and sugar add butter, milk mix dry ingredients and add slowly to the egg mixture stir til combined.

Spray pan , add cake dough bake 15 minutes add topping and bake until a toothpick comes out clean.

 

Gluten Free? NO Problem !

Recently, I read a review of one of our customers on Yelp ,she was disappointed that our Gluten Free selection was very small - In my  response, I reminded her of all of the Gluten Free options we DO have -Such as, we always have Gluten Free Bread and also Gluten Free Pancakes available upon request.

 

 In addition ,on our " Amazing Breakfast Buffet" the Gluten Free items are as follows : eggs , home fries , fresh fruit salad, yogurt,

 crustless quiche , fritattas, sautéed fresh vegetables , Tony's fabulous Grits, smoked salmon and assorted cream cheese and homemade jelly to be enjoyed on your gluten free toast!
                   We also offer Eggs benedict prepared to order so we can easily remove the English muffin and serve it  on gluten free toast and  we also make custom omelettes - so you can see a person  who has Celiac disease  or a Gluten Sensitivity- or someone who is just trying to stay away from wheat, can eat like a King or Queen on our "Amazing Breakfast Buffet"!
We hope to see you all soon !!
Oh and did I mention we have $3.00 Bloody Marys and Mimosas!

 

 

                             LAURA &TONY’S KITCHEN- ESTABLISHED 2004

   We are so excited to be celebrating 10 years of our “Amazing Breakfast Buffet”!

When we think back over the years, we both know that none of it would be possible if it wasn’t for the family, friends and wonderful staff( who became friends) helping us, who were able to understand and embrace our food philosophy and our desire to couple our Amazing food with incredible customer service!

We also know that without our wonderful customers who also love and embrace our unique ”Amazing Breakfast Buffet”, returning year after year and helping us grow by  spreading the  good word for this funky Mom & Pop establishment – we would not be celebrating this milestone.

To all of you a deep, heartfelt and sincere “THANK YOU”!

We are happy to announce we will be Reopening for the 2014 season on Saturday May 10, 2014- we hope to see you all there!

 

My funny Valentine!

I have been making this recipe for years because it is easy , delicious and everyone loves it ,but, did you know, it is also a perfect GLUTEN FREE indulgence!
It is  also the perfect dessert to share on Valentine's Day!
To make  these mini flour less chocolate cakes* - prepare batter and cook in muffin tins with cupcake cups to make individual portions - freeze the rest for a  quick dessert for unexpected guests!
                                    

In my experience, this cake is better if it is  prepared a couple of days before you want to indulge! Certainly, if time is not on your side , rest assured , it is still fabulous!

 

Flour-less Chocolate Cake             Bake 30-35 minutes  

GLUTEN FREE!!!!! *when making individual mini cakes adjust cooking time to 15- 30 minutes

Ingredients:

¾ lb plus 2 oz unsalted butter

15oz semi sweet chocolate chips

10 large eggs (separated)

1 ¼ c. unsweetened cocoa powder

21/4 c. sugar

½ tsp. salt

2 ½ Tbsp. Vanilla extract

Directions:

Preheat Oven to 350 degrees Fahrenheit. Prepare a springform pan( muffin tin with cupcake cups) by brushing it with melted butter and lining the bottom with a circle of parchment paper.

Combine butter and chocolate in a large, heatproof (glass or stainless steel) bowl and then rest it over a pan with boiling water (double boiler) until melted – be careful not to burn it!

Sift the cocoa powder and sugar in a bowl, then set it aside.

Whip egg whites with salt until it forms soft peaks- be careful not to over whip.

Remove chocolate/butter mixture from double boiler and stir until smooth, and then add cocoa mixture, egg yolks, vanilla and ¼ of whipped egg whites. Stir until smooth.

Using a rubber spatula, fold in remaining whites until they are just blended. Do not over mix.

Put mixture in springform pan or muffin tin , then place it in a larger roasting pan and fill that halfway up with hot water.

Bake 30-35 minutes. A toothpick inserted into the cake should not be completely clean, and if you shake the pan, the cake should be jelly like in the center. Allow the cake to cool .

Serve cake with fresh whipped cream and raspberries to really fit the holiday!