Carrot Cake was a tradition in my family. We always made it for my father’s birthday. My father doesn’t care for crowds, and I never remember going out for his birthday celebrations. Once, we threw him a party when he turned 40. But otherwise, his birthdays were a stay at home affair.
My mother would also make this carrot cake. Which was odd given on everyone else’s birthdays, we ate a lot of store-bought cakes (especially ice cream cakes) or my maternal grandma, the family cake baker and decorator, would make them.
Food processors are genius when making this cake. I have memories of using a cheese grater to grate carrots. Now, I just throw all those carrots in my food processor, and wham, they’re shredded.
This cake stood the test of time with my taste buds. It’s delicious.
This recipe is from my friend Sue who claims she was inspired by reading Flowers in the Attic. I suppose if you’re going to be inspired by anything in that book, the sweet potatoes are pretty safe. Though not all the food is.
These recipe’s pretty sweet. Definitely something to make as a treat or part of a larger dinner.
I highly recommend a rice cooker; I love mine. Plus, it makes this really easy to make. You basically throw it all in the cooker. This recipe is originally from the Moosewood Restaurant Low-Fat Favorites.
I love pie and pumpkin pie is by far my favorite pie. One of my favorite things about the holiday season is pumpkin pie. (Even though all ingredients are available all year around, no one has heard my protest to make pumpkin pie a yearly pie.) Delicious pumpkin pie.
I wanted to do something different for Thanksgiving as I’m a vegetarian and not a traditionalist. My love of Thai food and pumpkin knows no bounds. This dish turned out to be very yummy. Though next time, I’ll add some more spices as Jason and I prefer hotter dishes.
I love Chai Tea, so I decided to try to make my own based on this Chai Tea recipe. I used an English Breakfast tea for my black tea. I think it needed a milder black tea with less flavor, but in general it turned out well. If you want more or less sugar, it’s easier to make with less and then add.
These were probably some of the best cookies that I’ve ever made. I was very happy with them, and I think I’m figuring out what levels of cinnamon I can eat. (I have a slight allergy.) These were so yummy that I ended up making another batch the following week.