Yum. Carrot cake! What could be better? It was one of my absolute favorite cakes as a child (actually pretty much the only cake I would eat) and, since it had been so long since I’d had one, I thought it was time I try it.
I used this recipe and just substituted all purpose gluten free flour for the regular flour. It came out great! My one issue is that the cake did seem a bit delicate at first, so be sure to grease your pans well and maybe even line them with parchment so it doesn’t stick.
First off, I’m sorry for disappearing for a while there. My summer was crazy busy and most of it didn’t involve food. Well… Not the kind with recipes anyway. And secondly, I’ve missed you and I’m so happy to be back!
One year ago yesterday I signed up for WordPress and two days later published my very first post. I know I went away for a while, so it feels like cheating, but I can’t believe it’s already been an entire year!
This past Monday I decided, almost by accident, to start prepping my meals for the week. I had just finished grocery shopping the day before, and what a perfect way to spend my day!
I’ve been wanting to do freezer meals for a while now, I just haven’t gotten around to it. I’m taking small steps in that direction by making extras for the freezer. I’ve done three meals this week! And it didn’t even take much extra work or thought!
I hope you’re looking forward to this upcoming week as much as I am! Thanksgiving plans are pretty well set and now there’s just some last minute shopping, some prep and cooking for the big day! I’m so excited for it!
Today I have a last minute Thanksgiving dessert for you. Pumpkin spice cake. Yum! It’s somewhat between a cake and a pie in that it’s kind of soft, but it works perfectly because of that.
I hope you enjoy! It goes perfectly with my cream cheese frosting, so I’m attaching that recipe again as well.
I hope you enjoy! And have a wonderful Thanksgiving! Do you entertain at home, or go to family’s? We’re going to my parents’ house this year, and I am so looking forward to spending it with them again!
Today I’m going to be finding recipes for our Thanksgiving meal plan. I’m so excited about it this year because I get to do a lot of the planning! Thus far I have a list of dishes, I just need to find some gluten-free options for certain things like rolls and pie crusts. I have a few ideas, but I’m not quite sure which ones we’ll be going with.
We’re going to my family’s this year. I haven’t been there in three years and my husband’s never been. I am so looking forward to it! A real family Thanksgiving!
Last year it was just the two of us, and I have to say, it was quite relaxing and wonderful, but I’m looking forward to spending this one back at home.
I think Thanksgiving is more about the gathering, being with the ones you love, and just celebrating everything that we have. When I was a kid, we just had our immediate family, but there were enough of us that it still constituted a group.
We might also have a dear woman over, who has been like a grandmother over the years. I love the idea of spreading the joy of Thanksgiving by sharing it with others!
Do you have a large group of family and/or friends for Thanksgiving? Or do you enjoy it being a smaller group of closer ones? Do you have any unique recipes or traditions? I’d love to hear from you!
Did you get a chance to check out my gluten-free yellow quinoa cake? If not, be sure to check it out! Scroll to the bottom for the recipe. I’d also love to connect with you on Facebook where I’ll be sharing smaller posts and we can interact more.
After a cold, long, and busy day (in a good way) a warm and comforting bowl of soup sounded absolutely perfect! To be more specific, Panera’s black bean soup sounded pretty amazing.
We don’t have a Panera’s nearby, and I wouldn’t have wanted to go out anyway. Are they even open at 10 pm? So I looked it up online.
I found this recipe. I had almost everything I needed for it, except for the red peppers and celery. Red peppers tend to give me a headache, and I don’t care much for cooked celery anyway, so I decided to try it with what I had.
I ended up adding a couple extra carrots to make up for the other missing veggies, and it was too watery for my taste, so I also added an extra can of black beans.
It wasn’t quite like Panera’s (possibly because I changed it), but it was still a perfect way to warm, relax and unwind.
I would definitely suggest giving it a try on a chilly day! It’s the perfect balance between light and heavy that leaves you feeling satisfied, but not overstuffed.
Do you have any favorite soups for a chilly fall/winter day?
(Sorry I don’t have pictures this week, I have a more exciting post planned for next Monday!)
Happy Thursday everyone! Here’s what I have for you today.
I love autumn! (As if I haven’t said that enough already.) Thursday seems like an autumn sort of day, doesn’t it? I don’t know, maybe it’s just me, and maybe I’m just too happy about it.
It’s just so peaceful, so refreshing, so full of hope… And good food! That always adds points in my book.
There are so many new beginnings. I know most people typically think of spring that way, and I do too I suppose, it’s just… There’s something about the cooler weather, beautiful, deep and rich colors. The smells, the crispness in the air… Ah! Love it!
There’s just something about it that brings people together. And I love that. As the weather cools down, people warm up. Maybe it’s the approaching holiday season, or maybe it’s that people feel the same way I do, or maybe it’s just that everyone’s more relaxed because they don’t have pressure to do something with the summer. Things are winding down, and with that, people’s minds are set at ease. Whatever it is, I very much enjoy it.
On this perfect morning I decided to try my hand at creating a new recipe–I know, daring, since my last attempt didn’t go so well… I’m not one to give up easily or let a little bit of a struggle get between me and good food. I wanted muffins.
I’ve been trying to find a good, simple, gluten-free muffin recipe for a long time now; I’m sure there’s one out there, I just hadn’t found it. They always have so many ingredients/fours, or a ton of nuts. And I’m not a huge fan of either.
So, I decided to look at several muffin recipes and make my own. These were exactly what I was looking for! They were a wonderful breakfast paired with a homemade vanilla chai latte.
(Random tidbit: I’ve always wondered why some recipes call for room-temperature eggs. So I decided to look it up a couple months ago. There actually is a reason behind it; it’s so that the eggs don’t harden the butter or other fats in the mix.)
Also, is it weird that I have a folder on my desktop titled “In my dreams,” and it primarily contains pictures of food? I guess it shows my priorities…
And I have three ways for you to try the muffins: warm with melted butter, or cooled with one of two frostings to top them off… Brown sugar cinnamon buttercream, or pumpkin buttercream.
Have you done anything festive this week to celebrate the changing seasons? I’d love to hear about it!
I also have new recipe cards for you! I’m very excited about that! Feel free to click to enlarge, save it to your computer and/or print it out!