Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
There are a lot of wonderful nutty and earthy flavors coming out in this meal. Definitely high in the umami department. My mom is coming to town this year to celebrate Thanksgiving, and we are all heading to friend's house for a potluck. I'm definitely making this dish - and maybe for Christmas as well.
Lately, I've become completely obsessed with Chobani Flip Yogurt - especially the chocolate haze craze, which got me thinking (for all those people who don't have access to Chobani), why not make a version of my own chocolate yogurt, for my post workout fuel.
A light moist cake, with a tender crumb. The hazelnuts are ground down with the flour, creating more of a fine hazelnut crumb rather than pieces of hazelnuts dispersed throughout. The addition of orange zest is what really through it over the top for me. I am pretty content eating this cake on it's own for breakfast, or classing it up with chocolate pudding and whipped cream for dessert.
