Category: Recipe

Carrot Cake with Cream Cheese Frosting

This decadent carrot cake with cream cheese frosting is the perfect springtime dessert.  Moist, flavorful cake with a creamy, sweet frosting will have you licking the plate clean!

Happy day after Easter!!   Did you have a good one?  Ours was very low-key.  It was just the four of us, so the girls got up and checked out their Easter baskets, hunted for eggs and feasted on pumpkin pancakes.  Then the girls played with their new toys.  A LEGO set for Cupcake.  And My Little Pony set for Pumpkin.  We watched a movie together and we had ham and cheese sandwiches for dinner. Because the 4 of us don’t need a whole ham.  And for dessert we had carrot cake with cream cheese frosting.

Carrot Cake with Cream Cheese Frosting #baking #dessert #recipe #carrotcakeMaybe you think I’m a day late with this recipe.  If so, I’m sorry.  Maybe you’re wondering why you didn’t have carrot cake yesterday.  In that case, you’re welcome.  Now you can make a carrot cake with this fantastic recipe.

Carrot Cake with Cream Cheese Frosting #baking #dessert #recipe #carrotcakeDespite containing a vegetable, this cake is in no way good for you.  But it tastes so good and that is what dessert is all about. 

We may not have had family in town to celebrate the holiday, but I have a family cookbook and that is where this recipe comes from.  My mother-in-law made it some time ago and I thought it was amazing.  I was very happy when she told me the recipe was in the family cookbook!  I love a good carrot cake!  Especially with cream cheese frosting.  That’s the only way to serve it!  Cute carrot decorations optional.

Carrot Cake with Cream Cheese Frosting
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  1. 2 C flour, sifted
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1 tsp cinnamon
  5. 1/4 tsp salt
  6. 1 1/2 C vegetable oil
  7. 2 C sugar
  8. 4 eggs
  9. 2 C carrots, finely grated
  10. 1/2 C butter, room temperature
  11. 8 oz cream cheese, room temperature
  12. 2 lbs powdered sugar
  13. 1 tsp vanilla
  14. 1 C walnuts, chopped (optional)
  1. Preheat oven to 350 degrees F.
  2. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside. In a large mixing bowl combine the oil and sugar and mix well. Add the eggs, one at a time, beating well after each. Gradually add the dry ingredients, mixing well. All the carrots, mixing well.
  3. Divide batter evenly among two greased and floured 9" cake pans. Bake for 35-40 minutes. Remove to a cooling rack. Remove from pans and cool completely before frosting.
  4. For the frosting: Combine butter and cream cheese. Beat until light. Add the vanilla. Gradually add the sugar while continuing to beat. Add in nuts if using. If the frosting is too thick add water 1 tsp at a time until you reach desired consistency.
What Does She Do All Day?
Carrot Cake with Cream Cheese Frosting #baking #dessert #recipe #carrotcake


Lemon Poppy Seed Muffins

When it starts feel like spring I start to get excited about fresh flavors, like lemon.  Lemon just screams spring to me, so when Pumpkin asked if we could make muffins I knew exactly what kind of muffins I wanted to make.  Together she and I made a delicious batch of Lemon Poppy Seed Muffins.  Or as she kept calling them, lemon poppy bean muffins.

Lemon Poppy Seed Muffins #recipe #breakfastI haven’t spent much time baking with Pumpkin, just the two of us.  Typically we bake in the afternoon after Cupcake is home from school.  So I have two helpers taking turns pouring in the ingredients.  But this time Pumpkin got to do it all herself.  And she loved it!

Baking muffinsThe muffins were her idea after all.  She’s on quite the muffin kick lately! She did a great job mixing the ingredients, but she didn’t think we added enough poppy seeds.  She was happy with sprinkling a few extra on top. 

Lemon Poppy Seed Muffins #recipe #breakfastLemon poppy seed muffins might be my favorite muffins ever and these are delicious!  The lemon syrup adds and extra punch of lemon, which is so good, but they’re great without it, too (if you don’t want the extra sugar).  Whip up a batch of these.  I promise you won’t be disappointed!

Lemon Poppy Seed Muffins
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  1. 1 3/4 cup all purpose flour
  2. 3/4 cup sugar
  3. 1 tsp baking powder
  4. 3/4 tsp baking soda
  5. 1/4 salt
  6. 1 cup plain or vanilla Greek yogurt
  7. 1 egg
  8. 1/3 cup butter, melted
  9. zest of one lemon
  10. 1 tbsp fresh lemon juice
  11. 1 tbsp poppy seeds
  1. Preheat oven to 400 degrees.
  2. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt. In a small bowl combine the yogurt, egg, butter, lemon zest and lemon juice. Add the wet ingredient to the dry ingredients. Stir just until moistened. Fold in the poppy seeds.
  3. Fill 12 paper lined muffin cups two thirds full. Bake for 16-18 minutes or until golden brown and toothpick comes out clean. Cool for 5 minutes in the pan, then remove to a wire cooling rack.
  4. (Optional) In a saucepan combine 1/3 cup lemon juice and 1/4 cup sugar. Cook, while stirring over medium heat until sugar dissolves. Using a toothpick poke 6-8 holes in each muffin. Spoon the syrup over the muffins and sprinkle with poppy seeds.
  5. Serve warm or at room temperature.
Adapted from Taste of Home
Adapted from Taste of Home
What Does She Do All Day?
Lemon Poppy Seed Muffins #recipe #breakfast

Recipe: Mashed Parnsips

Good morning!  How are you feeling today?  Did you stay up late watching football?  Drink too much?  Eat too much?  I didn’t.  I went to bed at my usual, reasonable hour because, well, I like sleep.  I like it way more than I like football!  So, I hope you’re not in a food coma because I have food for you today!!!  I have a quick and delicious side dish for you, Mashed Parsnips.

Take a break from mashed potatoes and try mashed parsnips instead.  I love parsnips, so I’m always looking for ways to prepare them and feed them to my family.  I want them to love parsnips, too.  So far it’s working on at least one child………..

Mashed Parsnips #recipe #sidedish #veggiesBefore I even took a bite of mashed parsnips and a bite of meatloaf Pumpkin had pretty much eaten her entire scoop of parsnips!  I can’t blame her.  They are deliciously sweet.  They were a perfect compliment to the meatloaf and a nice change from mashed potatoes. 

If you’re looking to add a little variety to your life try these mashed parsnips!!!

Mashed Parsnips
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  1. 2 lbs parsnips, peeled and cut into 1" pieces
  2. 2 tsp salt
  3. 3 tbsp heavy cream
  4. 2 tbsp unsalted butter
  5. 1/4 tsp nutmeg
  1. Add the parsnips, 1 tsp of salt and parsnips to a medium saucepan and bring to a boil. Reduce heat and simmer until tender, about 12 minutes. Drain the parsnips.
  2. Transfer parsnips to a food processor. Add remaining salt, cream, butter and nutmeg. Process until smooth.
Adapted from Whole Foods Market
Adapted from Whole Foods Market
What Does She Do All Day?

Frozen Banana Bites

So I have this love affair with chocolate.  I love all things chocolate.  Except white chocolate, which isn’t really chocolate at all.  I super love dark chocolate.  And I wanted a chocolatey snack that would keep me from eating a whole bag of chocolate chips in one sitting.  So I made Frozen Banana Bites.

Frozen Banana Bites #healthy #treat #dessertThese are so easy to make and give you a dose of sweet with a dose of healthy.  They are a perfect little treat to have on hand when you need something sweet but don’t want a calorie laden dessert.  Remember, I signed up for a DietBet after all!

Frozen Banana Bites #healthy #treat #dessertI started with 3 bananas.  Cut them into 1″ slices and put them on a baking sheet and freeze.  Once they are frozen, grab some chocolate chips (I used dark chocolate chips) and melt them in the microwave.  I used about 1.5 cups for the 3 bananas.  If the chocolate is a little thick add a bit of oil to make it a bit more smooth (I prefer coconut oil).

Frozen Banana Bites #healthy #treat #dessertThen dip them one at a time in the chocolate, making sure to coat all sides.  Move quick because the chocolate will start to firm up on the frozen bananas.  Place them back on your baking sheet and freeze.

Once the chocolate is nice and solid transfer to a covered container to enjoy later!  Of course you sneak one first.  😉

Happy snacking!!!

Frozen Banana Bites #healthy #treat #dessert

Recipe: Skillet Shrimp and Rice

Hello!!  Happy Monday!  How was your weekend?  I had a busy one between cleaning up the Christmas decorations and putting my house back to normal, getting a long run in, having a group outing with my running group and playing in the first snow of the year!  It wasn’t much snow but the girls couldn’t resist going out to play in it. 

It seems like busy is the theme of most homes so saving a little time in the kitchen is always welcome.  I got a new cookbook, America’s Test Kitchen The Best Simple Recipes, for Christmas.  I had tried a recipe from the cookbook before owning it and it’s been one of our family favorites, so I wanted to try a few more.  The recipes are quick and easy, taking 30 minutes or less.  So far I’ve made two of them and they’ve both turned out great.  We really like Skillet Shrimp and Rice.

Skillet Shrimp and Rice #recipe #dinnerI love that this recipe is all prepared in one (oven proof) skillet.  The fewer the dirty dishes the better!!  And everyone in this house likes shrimp.  Even the little people.  And when the little people like something it makes momma happy.  This recipe make a ton of food (serves 6) so we had leftovers which were also delicious! 

Skillet Shrimp and Rice
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  1. 1 lb shrimp, peeled and deveined
  2. 2 tbsp plus 2 tsp extra-virgin olive oil
  3. 1 tsp paprika
  4. salt
  5. pepper
  6. 4 oz chorizo
  7. 1 onion, diced
  8. 6 cloves garlic, sliced thin
  9. 1 1/2 cup medium-grain rice
  10. 2 cups water
  11. 1 (14.5 oz) can diced tomatoes, drained
  12. 1 (8 oz) bottle clam juice
  13. 1 cup frozen peas
  1. Preheat oven to 350 degrees.
  2. Toss shrimp with 1 tablespoon oil, paprika and 1/4 teaspoon salt in a bowl. Heat 1 teaspoon oil in large ovensafe skillet over medium-high heat. Cook the half the shrimp until lightly browned on each side. Repeat with remaining 1 teaspoon of oil and shrimp. Transfer to a clean bowl and cover. Set aside.
  3. Reduce heat to medium and add remaining tablespoon of oil, chorizo, onion and garlic. Cook until sausage begins to brown. Add rice andcook for 1 minute. Stir in water, tomatoes, clam juice and 1/4 teaspoon salt. Bring to a boil over high heat, cover and transfer to the oven (if your skillet is not ovenproof, transfer to a baking dish). Cook until rice is tender and liquid is absorbed, about 20 minutes.
  4. Remove skillet from oven and stir in peas. Scatter shrimp over the top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper and serve.
Adapted from America's Test Kitchen
Adapted from America's Test Kitchen
What Does She Do All Day?
Skillet Shrimp and Rice #recipe #dinner


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