Carrot Cake

This was a recipe originally from Taste of Home that I found so long ago, I had it written down on a recipe card.

hummdinger cake

You know, not printed up on a computer or anything like that. Just hand written. Straight out of magazine I probably borrowed from my mom.

Its a great cake, a favorite among cake eaters, easy to whip up and-did I mention?- its got carrots so fiber, right? And pineapple! And nuts! Heck, this is practically a breakfast food, probably better for you than a bowl of cereal!

I print it here, now, just for you. So you can make your basic and delicious and much requested carrot cake. Continue reading “Carrot Cake”


Carrots and Apples with pecans

IMG_1314 (1024x753)
Okay, so this does not look too appealing. It was better in real life.

I had no idea what to make for dinner the other night and it was already 4 in the afternoon, which eliminates some meals like beef stew or pot roast, things that are slow and low cooking. Just no time. This is what is wrong with the world of not planning your meals. If all you have to do is look at your menu planner and say something like, “oh yeah, today is ____ so I better take some meat out of the freezer.” It takes the pressure off.

But without a plan, the pressure builds all day. “Whatsfordinner, whatsfordinner, whatsfordinner…” The mantra keeps going in the back of your brain. You can push it away, but it is still lurking there in the shadows, tapping you on the shoulder. You can wish for a miracle and sometimes it works. You might find out people won’t be home. “Oh, its just the two of us, perfect for this leftover eel pie hon!” And suddenly you find yourself going out for pizza.

But I recommend menu planning  a week at a time.

It would be nice if I took my advice more often.

Anyhoo, I was freezer diving and found some thin cut rib eyes. Rib eyes?! Jackpot!

They thawed out quickly. I had some Trader Joes balsamic glaze to drizzle over it and  there was some blue cheese in the fridge. Hot dang! This would be yummy.

Okay, meat, asparagus calling for help in the crisper…what kind of other side dish? I was a little tired of the pasta-potato-rice usual suspects. And we are kind of on a sort of diet. So how about another vegetable?

I found this tasty looking vegie-fruit treat in a magazine my mom brought over. It is another enticing way to get certain people to eat cooked carrots. (yes, I am talking about me.)

And it was so easy.  See below and enjoy. In fact I think we shall have it again tonight with the halibut and risotto. (You heard me, riiiissooootttoooo, yum!)

Carrots and Apples with pecans

Well, the title pretty much sums it up. A great and easy side dish.



  1. Cook the carrots in a skillet with a small amount of boiling water for 5 minutes. Drain off liquid.
  2. Add butter to carrots in skillet. Add the apples, ginger and salt. Cook, uncovered, over medium heat for 4-6 minutes, stirring occasionally, until tender. Add vinegar and toss to coat. In a small bowl, mix the pecans and parsley. Sprinkle over carrots and apples. Transfer to a serving dish, or dish out onto the plates, or be a read bohemian and stick a fork in the pan and pass it around.

Glorious Glazed Carrots

couldn’t even get my camera fast enough. (could be cause we didn’t eat till 7)

(reprinted from an earlier post cause its worth it)

I clipped this out of the Orange  County Register, mostly for the fish taco recipe. I saw this recipe and thought, “oh, why not”. It is  now my favorite and only recipe I use for cooked carrots.

  • 2 lbs peeled and sliced carrots (I usually cut this recipe at least in half)
  • 14-oz can of low sodium chicken broth (Trader Joes of course)
  • 2 Tblsp butter
  • 3 Tblsp brown sugar
  • 1/2 tsp salt.
  • garnish: 2 Tblsp chopped Italian parsley

Cut the carrots into uniform (more or less) slivers and put them in a pan or skillet with all the other ing. except garnish. Spread the carrots out in the pan, turn the heat on high and bring to a simmer. (about 5 minutes). Give everything a stir, put a lid on it, turn the heat to low and simmer about 5 minutes more. Now remove the lid carefully (point lid away from you, you don’t need that kind of facial, trust me). turn heat up and cook until you have a sweet syrup reduction that glazes your carrots nicely. Serve right out of the pan if you want or spoon into a pretty serving dish and sprinkle with parsley.

(even though I grow parsley in the garden, I am usually too lazy busy to run out there just to garnish carrots. I’d have to remind the boys what the parsley looks like before I’d send them to do it.)

Try these and tell me what you think!

Oops, there goes the last of ’em. No left overs. And cooked carrots?

thank you Matt Degen of for this idea!