Carrot cake is a family favorite over here and this recipe from Susan Branch is the ultimate. It’s incredibly moist and makes such a statement– I love to make it for my husband on his birthday. This time, I swapped the vegetable oil for coconut oil and it worked beautifully. Sharing the recipe below as well as the image from her book because it’s too cute not to! If you don’t have a food processor, now is the time to get one. It’s one of my favorite kitchen products, and a game changer for shredding all those carrots!
4 eggs, well beaten 1 cup packed brown sugar 1 cup white sugar 1 1/2 cups vegetable oil (I used coconut oil) 2 cups unbleached flour 2 tsp. baking powder 2 tsp. baking soda 2 tsp. cinnamon 1 1/2 tsp. nutmeg 3 cups finely grated carrots 1 cup shredded coconut 1 8oz. can crushed pineapple 1 cup golden raisins 1 cup walnuts, coarsely chopped
Frosting: 1/2 cup butter 8 oz. cream cheese 1 lb. box powdered sugar 3 tsp. vanilla
Preheat oven to 325 degrees. Oil 3 8″ cake pans (these are my favorite). Set out butter and cream cheese to soften for the frosting. Put pineapple into a sieve to drain liquid. Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well. Put in the dry ingredients and mix until smooth. Stir in remaining ingredients and pour into the oiled cake pans. Bake for 40 minutes or until a knife comes out clean when inserted into the center of cake. Cool and frost.
Frosting: mix butter, cream cheese, powdered sugar and vanilla together until smooth. Frost between layers and on top of the cake.
We have been grilling and eating outside every night for the past week– it officially feels like summer! For dinner last night, I roasted up a ton of vegetables and plated with burrata and a leftover spinach basil pesto I had in the fridge. It was delicious! I have a bunch of recipes saved for the next few months and thought I’d pen some of them here for you to enjoy as well. I’m also stocking up on melamine plates and other outdoor dining essentials– some fun ideas linked below for dining alfresco. Bon appetit!
I absolutely love this spaghetti– not only is it delicious, but it’s incredibly quick and easy to prepare. Asparagus is the perfect addition for spring and pairs wonderfully with parmesan and lemon, but the options are endless– any roasted veg added in would be delicious.
I use a lentil and chickpea pasta that I really love. I’ve tried more kinds than I can count and this brand has remained my favorite. Of course, any kind of spaghetti works, but I love that this offers more protein and fiber than most.
Directions: Lay asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Roast at 400 until tender. Bring a large pot of water to a boil and cook your pasta per the directions on the box. Once drained, drizzle with olive oil, lemon juice, parmesan cheese and some more salt & pepper. Add in asparagus, plate up and enjoy. I often also add in a couple handfuls of fresh arugula. Anything goes! The perfect dinner in a pinch!
Happy Spring! Happy Easter! This is one of my favorite springtime appetizers. It is so perfect to make on Easter, but really it’s delicious and absolutely acceptable to have anytime. Plus, it’s extremely healthy! The ingredients are very flexible, but the below is my favorite combination. Hope you enjoy!
6 eggs 1 avocado 1 tablespoon lemon juice (or more, to taste) 1 tablespoon dijon mustard lemon zest 2 tablespoons green onion or chives salt & pepper to taste
Bring a large pot of water to a full boil. Lower in 6 eggs, carefully with a spoon. Boil for 30 seconds. Cover, reduce to very low and simmer for 10-11 minutes. Remove from heat and drop the eggs into an ice bath for 15 minutes. The eggs should be perfectly hard boiled and very easy to peel!
Mash together all ingredients– egg yolks, avocado, lemon juice, a little lemon zest, green onions, mustard, salt and pepper. With a piping bag and tip, or just a snipped plastic bag, pipe the filling into the eggs. I like to finish them with a sprinkling of more lemon zest and sea salt. Enjoy!
Wishing you and yours a very happy holiday! A large cheese and charcuterie platter is one of my favorite appetizers for a crowd. You can chuck it full of cheese, nuts, fruit, meats, olives… the list goes on. I wrote a blog post a while back that outlines what I like to add to mine and how I get variation. Hope it helps you create your own! The board I have shown here is a favorite reclaimed bread board from McGee & Co. – I have the XL size and it’s the perfect board for a crowd!
This is my go-to, tried-and-true classic chocolate chip cookie recipe. There are a few key things that make these chocolate chip cookies extra delicious– the addition of sea salt, setting the dough overnight, and giving the cookies a good fall on the stovetop mid-bake. Let me know how yours turn out!
2 1/4 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt dash of cinnamon 3/4 cup dark brown sugar 3/4 cup granulated sugar 1/2 cup (1 stick) unsalted + 1/2 cup (1 stick) salted butter, room temperature 2 eggs, room temperature 2 teaspoons vanilla 12 ounces dark chocolate chips Sea salt (to sprinkle on top)
Whisk together the flour, baking soda, salt and cinnamon in a small bowl and set aside. Beat butter and sugars until light and fluffy. Beat in eggs, one at a time, and vanilla until combined. Slowly beat in dry ingredients. Stir in chocolate chips. Refrigerate dough overnight Bake at 375 degrees until light golden brown, about 10 minutes. Midway through baking, give the sheet pan a good drop on the stovetop to flatten them. Sprinkle sea salt on top, let sit on sheet pan for a minute or two, and then transfer to a cookie rack.
Spring is officially here and I could not be more excited! I love hosting this time of year– in addition to the abundance of beautiful blossoms, there are so many fun entertaining pieces to use for a fresh spring table. I also love that recipes are light, fresh and colorful. Below are some of my favorite tableware pieces for spring as well as some delicious seasonal recipes. Happy brunching!
I’ve had this easy jam recipe on repeat lately. It’s jam-packed (had to!) with nutrients and a great addition to your morning toast, oatmeal or yogurt. It’s even delicious on ice cream for dessert. I’ve started giving it to Henry, too, and he loves it. Win for the whole family! This homemade version is far better than store-bought, despite having no added sugar. You can also try blueberries, blackberries or strawberries in addition to or instead of the raspberries.
Ingredients: 3 cups fresh or frozen berries juice of 1/2 an orange + some zest 1 teaspoon vanilla (I love this alcohol free powder) 1/2 teaspoon cinnamon 3 tablespoons chia seeds *optional 1-2 tablespoons of honey or maple syrup
Directions: Warm the berries in a saucepan over medium heat with a splash of water. Mash the berries as they begin to heat up, until they are fully softened and juicy. Let simmer for 15 minutes until the berries have thickened. Add orange juice and zest. If this mixture still isn’t sweet enough for you, add honey or maple syrup and stir. Remove from heat and add vanilla, cinnamon and chia seeds. Stir until completely combined. Let rest for about 30 minutes– the jam will start to thicken as the chia seeds absorb liquid.
Once cooled, store in an airtight container and keep in the fridge for up to one week.