Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
I was in a playful mood so I used my challah pan to make this carrot cake. This is another cake from what is becoming a favorite cookbook, Everyday Baking. I made it gluten free and hubby gave it, his approval.
Carrot Cake (adapted from Everyday Baking - Cooking Light)
1 1/2 cups gluten-free flour mix
1 1/3 cups sugar
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons oil
2 large eggs
2 cups grated carrot
Confectioner's sugar for top....
Preheat oven to 350°.
Spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, pecans, baking soda, salt, and cinnamon in a large bowl and stir well with a whisk.
Combine oil and eggs and stir well.
Stir egg mixture and grated carrot into flour mixture.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
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My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
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