by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by The Noshery on July 22, 2009 in Cakes, Desserts
Examine this cake closely, look at all the goodies and hidden treasures in this slice of carrot cake. Do you see the raisins, pineapple and pecans….Mmmmmm and carrot of course. Anyways this is the most fabulous carrot cake ever….well I think so.
Pre-heat oven to 350 degrees. Grease and flour 2 9 inch round pans.
Mix flour, baking soda, baking powder, salt, nutmeg and cinnamon.
Make a well in the center and add sugar, oil, apple sauce, eggs and vanilla. Mix with wooden spoon until smooth. (DO NOT USE ELECTRIC MIXER)
Stir in carrots, pecans, raisins and pineapple.
Split evenly between both 9 inch pans. Bake at 350 degrees for about 35 minutes. Don’t panic, the center will sink a little. Allow to cool.
To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Sooooooo YUM-E!
by lululu and filed in Cakes, Desserts
Yellow Butter Cake with Dark Chocolate Buttercream
by Regan and filed in Cakes, Desserts
This pear cake is a almost like a cross between a blondie and a coffeecake. It is tangy, spicy, and divine. It takes more pears than necessary so I have included directions for preparing them for a sweet and savory stew.
Prep Time
Cook Time
Difficulty Intermediate
Servings 12
System US Metric
by Courtney and filed in Cakes, Desserts
This nutty, dense cake is complemented by subtle honey, tangy cream and sweet fresh berries.
by Allergy Mom and filed in Cakes, Desserts
Very decadent, divine and filled with coconut. For the coconut lover this is heaven. It’s also dairy, egg and nut free. Sharing is optional!
by Diplomatickitchen (Elizabeth) and filed in Cakes, Desserts
Sour Cherry Cake is made from a swift little recipe that will give you a fine result the first time—and every time, unless one bakes with such winged speed that the batter goes in the oven without adding the flour. Even then the mistake may be undone on a second try with remarkable ease. It is a seriously delicious cake.
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
Duchess of Fork on 7.30.2009
YUM!! My bday is in August! I’ll have to make this!
rikkifish on 8.30.2009
This was fabulous! Moist, full of flavor – outstanding! If you want to see a picture of the cake I made using this recipe, go to http://rikkicarr.blogspot.com/2009/08/claws-fondant-and-un-loved-middle-child.html (but keep in mind it was my first time using fondant
)
xiuxiu on 12.13.2009
Really good. It’s moist, and packed with flavor. I changed several things: I don’t have applesauce, so upped the oil to 1 cup instead. And add about 1/2 c of shredded coconut. Also, I used this frosting recipe http://tastykitchen.com/recipes/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/
Rebecca on 1.31.2010
Anyone try to make this in a bundt pan?
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