I can take no responsibility for that gloriousness of a carrot cake in that picture, because that is my mama’s best carrot cake. Rich and moist and frosted with a buttery cream cheese frosting that is what I imagine clouds must taste like, if clouds have a taste. We love this served on a plate painted with bunnies for Easter dessert, but I would happily eat it on any day of the year. Ready to bake up this classic treat? Let’s make it!
Carrots, carrots, carrots – I love ’em. Maybe it’s the sweet crunch. Maybe it’s that they are the perfect portable guilt-free snack. Maybe it’s my red hair – who knows? One thing I do know is that when you take carrots and onions and thyme and chicken broth and cook and blend them up into a thick, creamy, dreamy soup, something magic happens. Carrot-wise.
Just when you thought I couldn’t possibly find one more soup recipe to send your way, here I am back with this scrumptious tortellini number. Although honestly, it’s kind of a cross between a soup and a dish of pasta with lots and lots of warm and wonderful chicken broth sauce…that’s how hearty and fillingRead More & Get the Recipe
A while back I made a recipe for what I called Shepherd’s Pie. It is a scrumptious mixture of ground beef and vegetables in a light tomato-ish sauce, topped with mashed potatoes and baked. Perfect, easy comfort food. I wrote a little story about how I fell in love with shepherd’s pie. I even included a picture of a sheep, because I had one hanging around and it seemed like the perfect time to use it. I posted it up on the blog, and started reading the comments. (I love comments, by the way. Leave me comments!) Anyway, in addition to all the sweet things everyone said to me about the pictures and the recipe and the story, more than one person gently told me that I had not in fact made Shepherd’s Pie. I had made Cottage Pie.