carrot cake

A much-requested dessert in my house. Worth the work.

Dry ingredients:

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp salt

• 1 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground ginger

• 1 tsp baking powder if subbing applesauce for eggs

Wet ingredients:

• 1 cup vegetable/canola oil

• 1/4 cup cinnamon applesauce

• 1 1/2 cups light brown sugar

• 1/2 cup white sugar

• 3/4 tbs vanilla extract

• 4 large eggs (or 1 cup applesauce for vegan)

• 3 cups peeled/finely grated carrots

To finish:

• Cream cheese frosting (1 tub) or homemade below

• optional: candied pecans, chopped

Preheat the oven to 350º. Grease and flour your bundt pan (I like the Pam with flour for baking).

Combine all dry ingredients. I like to use a whisk so there are no clumps.

In a large bowl, combine all wet ingredients. Add the eggs one at a time and mix well after each (if using applesauce, add very gradually and mix well.) Add the carrots last. Add the dry ingredients to the wet ingredients in thirds, mixing well after each addition.

Pour into bundt pan and bake for 35-40 minutes or until a knife inserted in the middle comes out clean. Cake will require an additional 5-10 minutes if vegan. Invert onto a plate to finish cooling, and frost once cake is cool to the touch.

Homemade frosting:

• 4.5 ounces cream cheese, at room temperature

• 6 tbs butter, at room temperature

• 1 1/2 tsp vanilla

• 3 cups sifted confectioner’s sugar

Beat together cream cheese, butter, and vanilla until light and fluffy; slowly add sugar.

Sprinkle with candied pecans to finish.

candied pecans

A semi-healthy snack and they make your house smell like fall.

• 1 egg white (you can throw the yolk out, don’t need it for this)

• 1 tsp water

• 1/2 tsp vanilla extract

• 1/2 cup white sugar

• dash salt

• 1/2 tsp ground cinnamon

• 2 cups pecan halves

Preheat the oven to 250º. Line a baking sheet with tinfoil or parchment paper.

Using a fork or a whisk, combine the egg white, water, and vanilla in a large bowl. In a separate bowl, combine the sugar, salt, and cinnamon.

Add the pecans to the liquid mixture and stir to coat. Add the sugar mixture and stir again.

Spread the nuts out on the baking sheet. Bake for 45 minutes, stirring every 15 minutes. Allow them to cool on the baking sheet before moving.

deviled chicken

This is my go-to dish when I have to impress someone. Serves 2-4.

• 2 lbs boneless skinless chicken breasts, butterflied

• 4 tbs butter, softened but not melted

• 1 tbs dijon mustard

• 1 tbs white vinegar

• 1/2 tsp paprika

• 1/2 cup bread crumbs

Preheat the oven to 375º. Dry chicken with paper towel and place in a glass baking dish.

Combine butter, mustard, vinegar, and paprika. Spread over chicken.

Sprinkle lightly with breadcrumbs, and bake for 25 minutes.

turkey + sweet potato skillet

Because one-pan meals are superior. Makes 4-6 servings.

• 2 tbs olive oil

• 2 pounds lean ground turkey (I try to buy 90%)

• 1 small onion diced

• 3 cups sweet potatoes, peeled and diced

• 3 cups kale or spinach

• 1/4 cup of soft cheese: goat, feta, mozzarella, or ricotta

• salt, pepper, parsley to taste

Warm the olive oil in a large cast-iron skillet. Saute the onions until translucent, then add the ground turkey and brown. Add the sweet potatoes and a splash of water, and cover. Cook 10-15 minutes or until potatoes are tender.

Add the kale/spinach and cook until wilted. Add the cheese. Serve immediately.

deviled eggs

One of my all-time favorite foods. Yes, I know how weird that is. Makes 12 halves (6 eggs), but can be easily doubled.

• 6 eggs

• 1/4 cup mayo

• 1 tbs white vinegar

• 1 tsp dijon or yellow mustard

• dash salt and pepper

• paprika for garnish

Hard boil the eggs: Place them in a large pot in a single layer, and cover with water so that there is 1 1/2 inches of water above the eggs. Heat on high and once the water boils, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then immediately place the eggs in a bowl of ice water.

Once the eggs are cool, peel them and rinse under cool water to remove any shell pieces. Slice them in half lengthwise, and pop the yolks into a small bowl. Place the whites in a paper towel-lined container.

Combine the yolks with all other ingredients except the paprika. You can use a fork, a whisk, or a potato masher to get them smooth. Spoon into the whites, or scoop the filling into a plastic bag and cut the corner to create a piping bag if you’re feeling fancy. Garnish with paprika and serve cold.