Crock Pot Corned Beef Brisket with Vegetables

Mar 15 2018

DELICIOUS CROCK POT Corned Beef Brisket with Vegetables recipe! This slow cooker recipe cooks a 4 pound corned beef brisket with cabbage, carrots, potatoes and onion to create a amazing dinner! Use the leftovers the next day for the best BBQ sandwiches!

When it was my first time buying brisket many years ago, I didn’t know where to look for it at – with the meats on the shelf? Behind a refrigerated door?Is it at the meat counter? And what does it look like? I had no idea. So after a google image search and phone in hand, there I found it in the meat department on the top shelf all the way to the left.
My first thought- yikes, that is expensive.

My second thought – they had point cut and flat cut. What is the difference? Again… to Google I went in the meat department. Point cut has more fat content but is more tastier. Flat cut is less fat, less tender. Also to note Flat cut is about twice the price (twice the yikes).

Best type of meat for Brisket

So when I saw a reviewer saying “If you want taste, go with the Point Cut” that was it. I wanted the flavor and texture, I wasn’t about to take that away for less fat. If this is a special meal you have a few times a year, do the point cut – just do it.

Mar 07 2018

PRETTIEST Cheese Dip ever! MEXICAN Vegetable Bowl MONTEREY JACK Cheese Dip! This easy dip recipe is made with grated Monterey Jack cheese and Mexican spices! Cover the top with chopped up vegetables to make the most beautiful homemade dip! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Cheese lovers, this dip is calling your name! This Vegetable Bowl Monterey Jack Cheese Dip is made with Monterey Jack cheese, which is perfect for 2 reasons. First, Monterey Jack cheese melts beautifully, it’s one of the best melting cheeses in my opinion, so it makes a perfect cheese for dip. Secondly, when you add a little seasoning and spice, it’s a great cheese to use for Mexican inspired dishes, like this cheese dip!

I got to thinking about what makes the perfect dip. It needs to be cheesy, creamy and full of flavor. But it also needs to have perfect partners in crime, in this case Mission Organics® Blue Corn Tortilla Chips and vegetables! Instead of putting the vegetables on the side, I decided to include them in the dip to make a Vegetable Bowl Cheese Dip!

Feb 12 2018

HEALTHY & CREAMY Roasted Cauliflower Carrot Soup! This recipe is loaded with fresh vegetables and is so easy to make! Even though it tastes cheesy there’s no cheese in the recipe – it’s amazing! Recipe can easily be made dairy free by using almond milk.

Roasted vegetables don’t get enough love in my opinion. Magic happens when you crank your oven up to 450 degrees, and roll your vegetables around in olive oil. Cauliflower and carrots are good by themselves, but ROASTED cauliflower and carrots? They are amazing!

I had some beautiful carrots that I planned on making baby puree with (which I did – with a kick of cinnamon – she loves it!), but I was left with half a pound of carrots. I took another glance in the refrigerator and saw a head of cauliflower that was screaming to be used. I was feeling in the soup mood so I decided to make my family’s favorite cauliflower soup, but with a carrot twist!

This soup is so creamy – but without all the extra fat that usual creamy soups call for! In fact, there is no cheese in this soup! There is only 1 cup of milk, and if you want to make it dairy free you can easily substitute almond milk instead.

Jan 29 2018

EASY & CREAMY Cauliflower Pot Pie Recipe! This easy Vegetarian Pot Pie uses frozen pie crusts to make a delicious dinner! The pot pie is made with cauliflower, carrots and peas filling in a creamy sauce! It’s a healthy, vegetable friendly solution to homemade chicken pot pie!

I have a confession. I wasn’t going to post this recipe. Not because I didn’t think it was delicious and that your family would love it. No, quite the opposite! This is one of my most popular recipes to make that often leaves friends asking “Can you give me the recipe?”. But I wasn’t going to post it because I was ashamed of how it looked. I had pot pie embarrassment.

I am not a expert pie maker. I cannot make perfect crust. I am not Marie Callender! What my pot pie lacks in beautiful crust makes up for in taste, and that’s how I feel about this Cauliflower Pot Pie!

DELICIOUS Vegetable Pot Pie!

I know this Cauliflower Pot Pie is not the most beautiful pot pie you’ve ever seen. The crust is uneven, it has caved in spots, heck it even has a crack down the middle of the pie. But goodness gracious, this pot pie is DELICIOUS! AND EVERY DELICIOUS POT PIE DESERVES A DAY TO SHINE!

So here I am. After attempting to photograph it 3 times but putting away my camera every single time, I came back to it before the sun went down. I googled photos of “pot pie” that looked perfect. They were magazine cover beautiful. And then I laughed. Who am I kidding? I will never make the most beautiful pot pie that has intricate leaf designs cut out of it. That’s not me. That’s not my style. I’m Pamela. I make messy casseroles and blueberry muffins that sometimes fall apart.

Jan 07 2018

4 HOUR JUICY Slow Cooker Meal for a 6 Pound Whole Chicken! This easy recipe makes the entire meal in the crock pot, including potatoes and other vegetables! You’ll love how simple it is to cook a HEALTHY Rotisserie Chicken meal! This is one of my favorite crockpot dinners!

I’ve been big on Slow Cooker recipes lately. Last week I shared with you my Slow Cooker Bread, and this week I’m sharing the main course to go with it – a whole chicken! This chicken is juicy, full of flavor and is so easy to make!

This recipe makes a 5-7 pound whole chicken in the slow cooker in 4 hours on high. Alternatively you could set it to 7 hours on low. The key to making a juicy chicken in the slow cooker is that you want to give it some liquid to become moist, but you don’t want it to sit in the liquid. The solution is that you cut up a bunch of vegetables so the chicken has a “bed” to be placed on, keeping it above the liquid for the majority of cooking time.

What that also does is provide you a full meal, so you have your whole chicken and vegetables! I cut up potatoes, celery, carrots and onions to place in the bottom of the slow cooker.

Oct 30 2017

CREAMY SLOW COOKER Sweet Potato and Ham Soup recipe! This easy Crock Pot meal includes ham, sweet potatoes, celery, carrots, red pepper, onion, corn and white beans in a creamy cheesy broth! It’s a great idea for leftover ham for dinner and it’s packed with healthy vegetables!

This soup is the real deal. Your entire family is going to declare this meal the best! This soup is creamy, comforting and packed with vegetables (sweet potatoes, celery, carrots, red pepper, corn, onion and white beans!). What’s not to love?

Over the weekend I was itching to make something with sweet potatoes so I decided instead of a casserole, I was more in the mood for a creamy Fall soup!

What I love about cold weather soups is that they can be creamy (and cheesy) but you pack them full with vegetables! As I mentioned so many times before I’m in love with my slow cooker, so you’re going to love how easy this is!

Oct 08 2017

SLOW COOKER Meatball Potato Casserole with a creamy beef gravy is delicious! This easy to make crockpot recipe is perfect for busy weeknights! This Italian Meatballs dish uses cream of mushroom soup and is filled with vegetables including potatoes, carrots, celery and onion! My husband officially declares this one of his favorite meals! This is a sponsored post written by me on behalf of Carando®. All opinions are entirely my own.

When my husband tasted this meal, his first words (with eyes closed) were “This is good. Real good.” I immediately agreed! Not only does this Slow Cooker Meatball Potato Casserole taste great, but it smells amazing too! Don’t you love the way your home smells after you’ve been slow cooking a home cooked meal all day long?

For this dish, we’re slow cooking Italian meatballs, potatoes, carrots, celery, and onion in a delicious cream of mushroom soup/beef onion mix gravy to make one delicious casserole!

The recipe calls for 1 pound Italian-Style Meatballs. I used Carando Abruzzese Italian Style Meatballs, which are blended with cheese and herbs.

Mar 20 2017

SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make! We love this as a Fall and Winter meal!

This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally. It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.

On the emotional side it makes me happy because it is filled with vegetables from our Summer garden. Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of. We canned so many of these tomatoes I lost track of how many.

Mar 02 2017

EASY TO MAKE recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Best served with biscuits to dip into the chicken broth! Mom, your families are going to love this!

This Homemade Chicken Dumpling Soup is a Winter comfort food favorite. It’s so delicious that I can almost guarantee that whenever I make it, we’ll have it the night after again because the craving will still be there. That’s what happened last week. I made it on Wednesday, we ate it all, we loved it. On Thursday we decided we were going to make it for dinner again. And we ate it all again.

The Best Things About Chicken Dumpling Soup!

The best thing about this chicken and dumpling soup besides the homemade dumplings (yum!) is that it’s also filled with veggies – potatoes, celery, carrots – everything a good chicken soup should have in it.

FAQ for this recipe:

Can I substitute or add additional vegetables?
Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge – onions, peas, green beans, and bite size cauliflower are all equally good in it. Just don’t skip on the potatoes – never skip on the potatoes!

Can I use chicken bouillon cubes instead of broth?
Absolutely, I do it all the time.

Can I make this vegetarian?
You sure can. Use vegetable broth instead of chicken broth and don’t add in chicken breast. You might want to add in some additional protein like white or great northern beans.

Are dumplings hard to make?
No. Homemade dumplings are one of the easiest things to make. It’s really just about mixing some simple ingredients together and then dropping it into hot broth to form the dumpling. The dumplings might not be the prettiest you’ve ever seen, but they will taste just as delicious.

Do I need to make a side dish for this soup?
I never do, it’s pretty hearty as is. I like to serve with some buttered bread or rolls.

How many servings is this recipe?
3-4 supper servings.

How good is this soup?
So good you’ll make it again tomorrow.

Nov 14 2016

Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.

I love Curry. And I’m not talking about Steph Curry because you guys know I’m a Cavs fan. I’m talking about curry, the delicious dish that can be found in multiple varieties around the world. In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone. It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.

Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more. For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist. You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more!

May 19 2016

In just 45 minutes Roast Pork and Mashed Potatoes with Molasses-Stewed Collard Greens will be ready enjoy. Your family will love this classic comforting meal!

This meal reminds me of my childhood on a Sunday. Sunday dinners were always the most comforting since Mom or Dad had time to relax and take their time in the kitchen.

One of the most popular Sunday meals were pork, mashed potatoes and a vegetable side – my brother loved this! Now fast forward 25 years and I still love making a classic dish for my family to enjoy. I made this for Matthew a few days ago and he fell in love with it!

Apr 25 2016

Delicious Vegetarian Chili made in 45 minutes that even meat eaters will love!

Last weekend we had some pretty amazing chili for lunch on the land. The chili was filling, tasty with great spices and had that very important texture that ground meat gives in dishes. The thing is though, this was vegetarian chili. After I exclaimed for the 20th time how great this chili was (everyone agreed – vegetarians and meat eaters) I then made it my goal to make similar style homemade chili. This 45 Minute Vegetarian Chili recipe was born!

Vegetarian Chili Recipe

The chili is made up vegetables: tomatoes, bell pepper, corn, carrot, jalapeno and diced green chilies. Now comes the beans: black and kidney beans. There’s plenty of spices: garlic, bay leaf, cumin, oregano, chili powder salt and pepper. We’re going to give it that texture that ground meat gives it with meatless crumbles.

If you’re a meat eater and you’re thinking “yuck” you better check yourself because these are good (I promise!). It has the same texture consistency of meat while being tasty. I recommend using Neat or Morningstar brands for crumbles. Matthew (husband) is a meat and potatoes guy. His dream meal is a pot roast with mashed potatoes and he even says how good this recipe is, so you can trust me (and him).

Aug 20 2015

EASY CHOCOLATE CHIP Carrot Bread recipe! This homemade loaf uses fresh carrots and takes 1 hour to bake! The bread tastes just like cake – it’s so moist! This is one of my BEST carrot recipes! Serve for breakfast, dessert or snack!

There’s something magical about a warm piece of homemade carrot bread, isn’t there? Maybe it’s the love that goes into making it. Maybe it’s the smell of cinnamon, nutmeg and clove that fills your kitchen. Maybe it’s the feeling of Fall being around the corner. Or maybe it’s just the great feeling of knowing there’s a bunch of vegetables in this bread and that makes it healthy, right? I love this carrot bread recipe!

With a whole bunch of carrots just picked from the garden and a whole bed of seeds just planted I’m stocked with carrots. We’ve been eating some processed junk for dessert lately so I was on the mission to bake something delicious that could use our batch of just picked vegetables. My mind immediately went to the carrots, what could I make?

What’s your favorite carrot dessert?

There’s carrot cake, carrot cake cupcakes but I wanted something a little more savory without the frosting on top, so carrot bread was what I started daydreaming about.

This bread is delicious and really hits that Autumn dreaming spot. I can imagine this would be a Fall or Winter favorite on those chilly days where you’ll curl up with a blanket, book and a hot cup of tea. This can be a delicious breakfast or a dessert and it would be a perfect hit at holiday dinners, potlucks and friendly get togethers.

Jan 27 2015

This Vegetarian Slow Cooker Chili is packed full of vegetables! It’s the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!

Have you been watching the news? If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:

WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!

I love snow. I know not everyone likes it. After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).

Vegetarian Slow Cooker Chili

There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights. Let me introduce you to this Vegetable Packed Slow Cooker Chili. This chili is a game winner. Curl up to it with inches of snow on the ground. Curl up to it at a tailgating party. Curl up to it during the big game this weekend.

This is a vegetable chili which means it’s great for a meatless Monday meal. It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables. I eat meat, but sometimes I need a break. Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat. This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked!

So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili!

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Vegetarian Slow Cooker Chili

This Vegetarian Slow Cooker Chili is packed full of vegetables! It's the perfect healthy comfort food that your whole family will love! This vegetarian recipe is so easy to make!

Course Main Course

Ingredients

1 28 oz can of crushed tomatoes
1 15 oz can of black beans
1 15 oz can of dark red kidney beans
1 large green pepper - chopped
2 cups frozen corn
3 medium sized carrots - chopped
1 jalapeno - finely chopped
1 tablespoon chili powder
1 tablespoon oregano
1 teaspoon cumin
Shredded Cheddar Cheese to top
Sour Cream to top

Instructions

Place all ingredients inside slow cooker, stir to combine.
Put on LOW for 4 hours.
Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.

Carrot Souffle Cake

Aug 07 2014

Carrot Souffle Cake recipe made 2 pounds of carrots and made sweet with butter, brown sugar and more. It’s delicious healthy alternative to carrot cake!

This Carrot Souffle you guys!

I invite every single one of you over my house to try a piece of this Carrot Souffle. I want you all to be believers that boiled and mashed carrots can make one heck of a great tasting dessert. This Souffle is made out of magic… and a ton of carrots!

Carrot Desserts

Last week we picked pounds and pounds of carrots in the garden. We usually use them in pasta dishes or some breakfast bread, but I really wanted to use them for dessert. There’s the go to carrot cake but I really wanted a dish that would let the carrots shine. This Carrot Souffle totally does that.

Carrot Souffle Cake

This recipe uses 2 pounds of carrots! 2 pounds! So if you’re swimming in garden carrots this is a great and tasty way to use them up! Even though there is a ton of carrots in here, it’s still a very sweet and decadent dessert. The texture is of a lightly baked cake. You can serve it with a dusting of powdered sugar or throw some frosting on top. Either way, this Carrot Souffle is going to be a winner at the dessert table!

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Carrot Souffle Cake

Carrot Souffle Cake recipe made 2 pounds of carrots and made sweet with butter, brown sugar and more. It's delicious healthy alternative to carrot cake!

Ingredients

2 pounds of carrots - peeled and sliced thin
1/2 cup butter - melted
1/4 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
pinch of cinnamon
pinch of salt
powdered sugar or frosting to put on top

Instructions

Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Place sliced carrots into pot. Cook carrots until tender, about 20 minutes.
Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
Transfer to circular baking dish that has been sprayed with nonstick spray.
Bake for 30 minutes.
Sprinkle powdered sugar or put a dot of frosting on top of each slice.

Recipe Notes

If there's any leftovers, store in refrigerator. When ready for a piece, throw in microwave for 30 seconds to heat up.

Chinese Fried Rice With Lettuce

May 29 2014

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear! Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!

That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box. I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas. Because of this Chinese Fried Rice with Lettuce was born!

This Fried Rice is delicious and so full of vegetables. It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you! Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here! In this recipe we’re going to throw a ton of chopped up lettuce and eat away!

This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas. After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready!

Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!

Looking for more rice recipes? Try my basmati rice!
If you’re looking for more Chinese recipes make sure to check out my Chicken and Broccoli, and 10 Minute Lo Mein!

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Chinese Fried Rice With Lettuce

EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Course Side Dish

Cuisine Chinese

Servings 4

Ingredients

2 cups uncooked instant rice
2 cups beef broth
2/3 cup chopped carrots
3/4 cup frozen green peas
2 tablespoons vegetable oil
3 eggs
1 1/2 cup chopped lettuce
2 tablespoons soy sauce
1/4 cup oyster sauce
sesame oil to taste don't skip this!

Instructions

Cook rice according to box. Instead of water, cook rice in beef broth.
In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
Crack in eggs and stir them quickly to scramble them with carrots and peas.
Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
Add sesame oil to taste on top. Stir again.
Serve and enjoy!

Royal Cheddar Cheese Soup

May 28 2014

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook. It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards. I don’t even watch Downton Abbey (YET) and I’m already obsessed. The cookbook includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts. In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real. Also very real in the television dramatization is the food”.

(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours. They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious. Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully. I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live! The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup. The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese. When this soup was served it was never served hot. It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

Royal Cheddar Cheese Soup

Servings 4

Ingredients

1 tablespoon butter
2 yellow onions peeled and chopped
2 potatoes peeled and chopped
4 cloves garlic peeled and minced
6 cups chicken stock
1/2 teaspoon dry mustard
1 cup heavy cream
2 cups grated sharp cheddar cheese
1/2 teaspoon hot pepper sauce
3 tablespoons minced chives or grated carrots

Instructions

In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
Remove the contents of the saucepan to a food processor and puree.
In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
Stir the puree into the saucepan and simmer 5 minutes.
Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
Ladle into serving bowls, top with some chives or carrots, and serve.

Recipe Notes

Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards

Glazed Carrot Cake Donuts

Apr 17 2014

The Best Carrot Cake Glazed Donuts! These homemade baked donuts are made with carrots (healthy!) so they taste just like carrot cake! This recipe is easy to make and the donuts are moist and full of flavor! These donuts are perfect for breakfast or dessert – they’re so yummy!

This Winter we got very lucky with our carrots. We didn’t have high hopes for them but upon one Spring cleanup day we were surprised to find pounds of carrots hiding under the soil waiting for us to find them. It was a giant surprise and it created some giant garden smiles

Aren’t they just beauties? I just can’t get enough of fresh carrots. There’s nothing like the taste of a carrot that was just picked. Sometimes I nibble on one as soon as I pick it, I just can’t help myself. So I took the carrots down to the kitchen and pondered… What to make? I was craving carrots for dinner so I made some brown sugar glazed carrots that were delicious but I wanted to make a dessert with them too.

I had a real craving for carrot cake but I didn’t have everything on hand. Then I thought to myself: DONUTS! Then I thought..

CARROT CAKE DONUTS!

These donuts taste just like carrot cake with a sweet sugary glaze on top. Think of a bakery glazed donut + a carrot cake…. all as fresh as possible. The freshness of the carrots really make these donuts something special and you really get a nice taste of the carrots with the sweetness of the donuts.

These donuts are definitely a keeper in my garden notebook now. I can’t wait for our next carrot harvest to make (and devour!) some more Carrot Cake Donuts!

Glazed Carrot Cake Donuts

2014-04-13 20:58:14

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Ingredients

1 egg
1/2 cup orange juice
1/4 cup melted butter
½ teaspoon vanilla
1/4 cup brown sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
¼ teaspoon allspice
1 ¼ cup shredded carrots

For the glaze

2 tablespoons milk
1/2 teaspoon vanilla extract
1 cups confectioners powdered sugar

For the donuts

Preheat oven to 350 degrees.
Beat egg in large bowl. Add orange juice, butter, vanilla and sugar, beat well.
Stir in flour, baking powder, baking soda, salt, cinnamon and allspice and mix till moistened.
Gently fold in shredded carrots.
Fill donut pan up.
Bake for 9-11 minutes. Let cool for 2 minutes.

For the glaze

Combine milk and vanilla in a saucepan and heat over medium heat.
Stir in confectioners powdered sugar into milk mixture. Whisk slowly, until well combined.
Remove from heat and dip each donut into glaze.
Set on rack until cool enough to eat.

Notes

Makes 12 donuts.

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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The Best Carrot Cake Glazed Donuts! These homemade baked donuts are made with carrots (healthy!) so they taste just like carrot cake! This recipe is easy to make and the donuts are moist and full of flavor! These donuts are perfect for breakfast or dessert - they're so yummy!

Slow Cooker Peanut Butter Potato Stew

Mar 13 2014

Just in time for St. Patrick’s day I bring you a delicious potato stew!

Even better? It’s a slow cooker recipe so relax for the day.

Even better better? There’s peanut butter in it!

Head on over to Peanut Butter & Co to get my Slow Cooker Peanut Butter Potato Stew recipe!

Enjoy and have a great hearty dinner!

Slow Cooker Peanut Butter Potato Stew recipe can be found here.

Homemade Vegetable Chicken Noodle Soup

Feb 20 2014

Homemade Vegetable Chicken Noodle Soup recipe – just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

Guys, is this winter just crazy?

Besides a few wild snowstorms over the past few years winter has been on the mild side. Sure, we had a record setting snowfall a few times during those years, but that was it for the winter. This year, it’s just winter, all the time. We’re talking snow, ice, slush and cold all the time. It seems to me that whenever I check the weather forecast there’s some type of snowy mix being talked about. And can we talk about how much it stinks to have to walk in the snow? Living in a city is great for so many reasons, one being that I can walk and get anywhere that I want to go, but that means walking through the snow and slush and trying not to fall in the process. It’s a nightmare. On every single corner there will be a giant puddle of slush just waiting for you.

The good thing through all this cold and snow is seeing all the creatures the kids (and adults) create on the sidewalks to cause some smiles. This always cheers me up.

What else cheers me up? Coming inside from a super cold day and warming up with a big bowl of Chicken Noodle Soup. That totally cheers me up.

The secret I’ve found to some great Chicken Noodle Soup is always to use a whole chicken. Not only is this going to provide the meat in your meal but it gives you that real rich chicken broth that no bouillon or boxed broth can give. Pair this with some fresh vegetables and spices and you’ll have one big bowl of soup that will be sure to warm you up.

Homemade Vegetable Chicken Noodle Soup

2014-02-15 22:30:10

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Ingredients

1 whole chicken, cut up
3 carrots, diced
3 stalks celery, diced
2 teaspoons salt
1/2 teaspoon tumeric
1/2 teaspoon white pepper
1/4 teaspoon ground thyme
2 teaspoons parsley flakes
12 oz bag of egg noodles
3 tablespoons flour

Instructions

Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to simmer for 30 minutes.
Remove chicken from pot carefully. Remove all the meat you can from the bones, but carefully as it is hot. Set meat aside. Put bones back into broth and simmer for 45 minutes, covered.
Remove the bones from both, be sure to get them all out.
Add carrots, celery, salt, turmeric, white pepper, thyme and parsley flakes to the pot. Stir and simmer for 10 minutes.
Turn heat back to high and add in egg noodles and chicken. Cook for 6-8 minutes, or until your noodles are cooked.
Mix your flour with a few tablespoons of water until smooth in a small bowl. Pour into soup and continue to stir to make the broth creamier.
Serve and enjoy.

Adapted from Tasty Kitchen

Brooklyn Farm Girl https://brooklynfarmgirl.com/

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