Emily Carrara's blue ribbon-winning Decadent Fudgy Nutter Brownies, courtesy of the DuPage County Fair.
Updated: January 1, 2012 8:00AM
Today's fabulous treats - blue-ribbon winning Decadent Fudgy Nutter Brownies by Emily Carrara and Bundt Carrot Cake from Lori Sana of Chicago (requested by J.G. of Elmhurst) - are perfect for holiday get-togethers.
Carrara, an attorney by trade and a baker by night, won first place in the Ghirardelli Chocolate Championship at this year's DuPage County Fair. Though Swap Shop generally avoids naming specific products in recipes, a taste test comparing Ghirardelli to other popular chocolate products revealed more decadence in the brownies made with Carrara's chocolate of choice.
To make Sana's Bundt Carrot Cake:
Preheat oven to 350 degrees. In large bowl, sift together 3 cups flour, ¼ teaspoon salt, 2 teaspoons baking soda, 2 teaspoons cinnamon and 2 teaspoons baking powder. To sifted dry mixture, add 1½ cups vegetable oil. Mix well by hand.
Add 4 eggs and 2 cups (a 1-pound package) finely grated carrots; mix well by hand. Add 2 cups sugar a little at a time while mixing. Add ½ cup chopped walnuts or pecans; gently mix by hand.
Pour batter into ungreased Bundt pan. Bake for 50 minutes or until inserted toothpick comes out clean. Cool on wire rack. Needs no frosting; when cooled, can be sprinkled with confectioners' sugar.
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