What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
Slightly crunchy, a little salty, it has the chew factor, it has texture, a little bit of sweet offered up by the dried fruits, and a teeny bit of heat.
Never in my life, until just over a year ago, had I known so many people with food allergies. Now […]
Rice pudding can be a great way to use up left-over rice (unless, of course, you’re me and typically cook […]
This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no […]
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
Are you a fan of the “morning glory” muffin? They are the breakfast muffin with a little bit of everything […]
A stand-up carrot cake recipe is always a good thing to have in one’s repertoire, in my opinion. This recipe […]