Archive | desserts


I love carrots…don’t you?
These are some old pictures from a few years ago when we harvested our first round of home grown carrots. They are tasty, fresh and flavorful when they are plucked right out of the earth in your own back yard! I seem to eat baby carrots almost daily for their crunch and while they are good… they are not as good as these puppies. If you have not tried them home grown you are missing out!In the spirit of all things carrots: here are a few of my favorite recipes for you to enjoy (home grown or not)!
::Grandma Lil’s Carrot Cake::

1 1/2 cups sugar
1 1/2 cups oil
4 eggs
2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 cups grated, raw carrots
15 oz can crushed pineapple {drained}
1/2 cup raisins {chopped}*
1/2 cup chopped nuts {such as walnuts}*
Preheat oven to 350 degrees. Mix together sugar, oil & eggs. Sift flour, baking powder, baking soda, salt and cinnamon. Combine with wet ingredients. Add carrots, pineapple, *raisins & *nuts. Blend. Turn into 3 greased and floured 9 inch layer pans or one 13×9 inch baking pan. Bake at 350 for 35-40 minutes and cool on wire racks. *nuts and raisins are optional {I usually make it with out them}.
1/2 cup butter {1 stick}
8 oz cream cheese
1 tsp. vanilla
1 pound powdered sugar
*nuts {chopped} & orange rind {grated}
Combine butter, cheese, vanilla & cream well. Add sugar gradually, beating well. *Nuts {chopped} & orange rind {grated} may be added if desired.
Spring is a great time to eat your carrots
{after all…the Easter Bunny sure loves them}!


favoriteTHINGS Friday
I never had the chance to post this recipe at Christmas time but it is worth posting now. My mother-in-law makes these every year with the kids. They are the best sugar cookies I have had!
I figure they are good anytime of year so try them out. Enjoy!
Nana’s Sugar Cookies
1 cup Butter (at room temperature)
1 1/4 cup of Sugar
2 Eggs
1 tsp. Vanilla
1/4 tsp. Almond Extract
3 1/2 cups Flour
1 tsp. Baking Powder
1/4 tsp. Salt
Beat butter until creamy. Beat in sugar, eggs, vanilla & almond extract. Stir together flour, baking powder & salt. Add to butter mixture and beat well. Cover and chill for 1 hour or just start rolling out cookie dough as it usually is just fine to do so. Roll out and cut into shapes of choice! Bake in 400 degree oven for 6 to 8 minutes or lightly brown (around the edges of the cookies).


Here are a few of my favorite Zucchini recipes before summerYUM officially ends…enjoy!

::Chocolate Zucchini Cake::
  • 1 medium zucchini or 2 small (grated)
  • 1 box of chocolate cake mix (I used gluten-free)
  • muffin cup liners if making cupcakes
1. Grate the zucchini and pat with a towel to get rid of some of the extra moisture.
2. Make cake according to the box directions (adjusting the water slightly so that it’s not too wet; I reduced the water by half) and fold in the zucchini.
3. Scoop the batter into the muffin cup liners (i used a mini muffin tin and a regular size) and bake according to the packaged directions. Enjoy!
*This ended up being a great snack to make with the kids. They filled the muffin cups, helped grate the zucchini and even helped scoop the batter into the mini muffin cups with a melon-baller. I also set out to get the kids into zucchini by helping. I told Paige that she would not be able to taste the zucchini in the chocolate but she was very skeptical.  When she finally tasted them she told me I was right and that she loved the cupcakes…mission accomplished!

::Zucchini Fritters::
  • 1 small zucchini (grated)
  • 1/2 cup flour (or almond meal*)
  • 1 egg
  • 1 green onion (chopped)
  • 1 tablespoon cilantro (chopped, or parsley)
  • salt and pepper to taste
  • 2 tablespoons oil
1. Mix the zucchini, flour (or almond meal), egg, green onions, cilantro, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon zucchini mix into pan & cook until golden brown on both sides, about 4 min per side. Enjoy!
*I used the almond meal because I’m trying to explore gluten-free options in our diet. It came out great!

 ::Zucchini, Eggplant & Polenta Towers::
  • 1 medium zucchini (sliced)
  • 1 medium eggplant (sliced)
  • pre-cooked polenta (sliced)
  • marinara sauce of choice
  • salt & pepper
  • canola oil or EVOO
  • basil (optional)
  • parmesan cheese (optional)
1. Slice the zucchini, eggplant and polenta to the same thickness (about 1/4″) and saute in oil until all are cooked. Pat on a paper towel if desired.
2. Meanwhile heat marinara sauce on the stove and keep warm.
3. Layer the cooked zucchini, eggplant and polenta; stacking them one by one. Drizzle marinara over stack and garnish with cheese and basil if desired! Enjoy!
And finally, I wish I could take credit for this amazing Zucchini Bread Recipe, but it’s Paula Deans. There are no words to describe how great it tastes!  Check it out HERE!

jen’s favorite dessert {Ice Cream Pudding Dessert}

This delicious Ice Cream Pudding Dessert has been my sisters favorite for years! The directions are simple and the taste is scrumptious! It takes a few steps of layers and you are all set! This is not a very detailed recipe so check out the pictures of each step to get a better idea! Enjoy!
Start with the crust.  Combine the following ingredients and press into a 9×13 pan:
1 (1/2) cups graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Next blend together the pudding & the milk. Once combined add the ice cream & layer the mixture on top of the graham cracker crust:
2 large INSTANT vanilla pudding packs
2  (2/3) cup milk
1 quart of chocolate ice cream
Finally add a large container of thawed cool whip on top and sprinkle with sliced almonds (these are optional but add texture and color…if you have time I think they taste better toasted). Be sure to chill immediately if you will not be eating it right away. Hope you love it as much as our family!
The only problem with this dessert is that it will not last long.
  • 1 (1/2) cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter
  • 2 large INSTANT vanilla pudding packs
  • 2 (2/3) cup milk
  • 1 quart of chocolate ice cream
  • large cool whip container (be sure to thaw in time)
  • small bag of sliced almonds (1/2 – 2/3 cup)

Hope you are hungry this summer!

In honor of this weeks change in season I’ve compiled a bunch of my favorite summer recipes (mostly dips) that you can enjoy for the next three months and hopefully into the Fall! Hope you are ready for some summerFUN with this week’s summerYUM!
Here are two of my favorites from the past that you can check out now!

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