There’s a story behind this recipe! My sister adores carrot cake -I think it might be her favourite! I never really understood this obsession of hers, but she was craving carrot cake and begged me to make her one. So a few days ago, I searched up some recipes and found a promising one:

www.annaolson.ca/news/40/classic_carrot_cake_with_cream_cheese_frosting

So I made this carrot cake for my sister and she loved it! (well, she loves any carrot cake). It turned out so well that today, I decided to make one with my Sunday School kids! I think the best part of this recipe is that it’s pretty healthy and it’s super easy to make! Without further ado, here’s the recipe:

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Makes 1 9-inch cake, serves 12

Carrot Cake:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1⁄2 tsp salt
  • 3 cups loosely packed, coarsely grated carrots

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The Domestically Impaired Guide to the Retro Kitchen Arts

I received the greatest little gadget in the mail Friday and I will tell you about that in a minute, but for the benefit of all the new people who are following my blog, I want to tell you a little about me and mine first.

I am Kalamity Kelli and last year, on my 49th birthday, I decided to finally learn how to cook. I know how to can jam, jelly, and marmalade. In fact, my cover photo shows the very first fair ribbons I won at the fair a few years ago. Cooking has never been my strong point. Mom, who was a career woman back when it wasn’t popular, wasn’t a great cook – still isn’t. My Nana was but I just never learned. I’ve been learning from all the great bloggers I follow while challenging myself to post a recipe every single week at The Country…

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saladcheese

After last night’s debaucle, we decided to go old school American. Juicy Lucys are an invention of the city of Minneapolis, Minnesota. Up there, the burgers go by the misspelled moniker “Jucy Lucy.” It’s basically an up-sized hamburger patty with a block of American cheese embedded. You have to cook them gently and for long enough to get the cheese to melt inside while maintaining its shape.

JUCY LUCY

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Sarah's Musical Kitchen

For most of my life I’ve loved summer. What’s not to like? Long days, ice cream, warm nights on the lake, fresh fruit, swimming pools….then I moved to Texas. Don’t get me wrong, I love the Lone Star State, but damn it’s hot. Thank god this summer hasn’t been remotely as excruciating as the last, in fact, it’s reminded me of all the reasons I love summer.

Basil is one of my favorite herbs to grow. It’s super easy and produces an abundance of fresh basil the entire spring and summer season. So  when the heat started to pick up I wanted to put some of the beautiful leaves to use before the sun burned them all up. Oh and lets not forgot all of the amazing fresh fruit on hand!

I made two versions of the tarts, one with yogurt and one without, but for the sake of this…

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TheCoutureCook

In honor of national ice cream month, here’s a recipe for DELICIOUS nutella gelato/ice cream without all of the hassle // so whip out your pre frozen bowl, and ice cream makers to indulge in a creamy Couture Cook favorite

Recipe

Over low heat, incorporate:

3 cups of heavy whipping cream

4 egg yolks

1/3 cup sugar

1 tablespoon vanilla extract

Once everything is well incorporated, stir in

3/4 cup of Nutella

Whisk together. Once all the ingredients are completely incorporated into one another, and chill in the refrigerator, covered, for at least 2 hours

On a piece of wax paper, spread out a thin layer of Nutella and put it in the freezer until solid, than chop into pieces

Once the custard is cool, add the Nutella pieces and put everything in the ice cream maker, turning until desired consistency

Put ice cream into a container and freeze in…

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