all things food
We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables …
We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables as possible. The result? Luxuriously creamy, nutrient-packed soup with classic, indulgent flavor. Swoon!
Just 10 ingredients required for this comforting dish that might just become your new favorite way to eat broccoli.
Earlier this summer, I made what I thought was just a dinner salad that turned out to be my new favorite dinner salad of all time and it was literally all I could talk about for the next few weeks. Incessantly. Insufferably. I didn’t eve…
Perhaps even less surprising was realizing I have very strong opinions about how to adapt the idea buffalo wings to things that are not buffalo wings, which means I’m about to break down my favorite parts of all this:
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion…
What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done!
Quick Cabbage Apple Slaw (Korean-Inspired) from Minimalist Baker →
Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast…
The post Colorful Roasted Vegetables appeared first on Cookie and Kate.
Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.
You could call this recipe a roasted vegetable medley. Or a mélange (one of my favorite words!). Or just your everyday roasted vegetables recipe. The range of colors make this simple roasted side dish quite enticing. Just wait until you try my simple seasonings—they really take these veggies to the next level.
I’m obsessed with roasting vegetables because the high heat of the oven transforms standard veggies into something so much better. Roasted vegetables offer deep, complex flavor. They’re tender and irresistible, hearty and just wonderful.
You’ll find a full collection of perfected roasted vegetable recipes on this website, and this one wins the award for most colorful! It’s also perhaps the most versatile. Please give it a try.
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Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and…
The post Veggie Sushi Bowls appeared first on Cookie and Kate.
Somewhere, in the deep recesses of my kitchen drawers, lies a sushi rolling mat. I have used it once, perhaps five years ago, during my first and last attempt at rolling sushi at home. I made some lumpy rolls that day. Sushi is an art form, and it’s not a picture I can paint.
Homemade sushi bowls are the answer to my sushi-at-home conundrum. There’s no rolling involved, which means they’re much easier to make. You can get quite creative with your ingredients, too, since we’re simply piling them on top rather than rolling them up. Best of all, these fresh but hearty bowls keep me fueled for hours.
The post Veggie Sushi Bowls appeared first on Cookie and Kate.
Wondering what to do with carrot tops? Make pesto! If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it̵…
Wondering what to do with carrot tops? Make pesto! If you’ve made it before and thought “Hmm, that’s resourceful, but I wouldn’t make it again,” we urge you to give this version a try! Thanks to a little help from fresh basil, it’s just mildly earthy and worthy of saving in your recipe box!
It adds an herby brightness to pasta, quinoa, roasted carrots, potatoes, chicken, and much more. Bonus? It’s dairy-free and comes together in just 5 minutes in a food processor or blender.
Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices. Looking…
Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices.
Looking for a cozy breakfast or snack? Try these Morning Glory Muffins! This 1970’s muffin recipe is everything it’s cracked up to be. Each one is moist and warm-spiced, studded with carrots, pineapple, raisins and pecans. There’s a bit of whole wheat flour for nutty body and a hint of coconut sprinkles as a topping. It’s like a combination of carrot cake and applesauce cake, in muffin form! Here’s how to whip up a batch.
Turns out, this famous flavor was born in the 1970’s in Nantucket. Chef Pam McKinstry created the muffin recipe for her restaurant, the Morning Glory Café, in 1978. They quickly became popular and the recipe was published in Gourmet Magazine in 1981.
The original Morning Glory muffins recipe was a straightforward muffin. The batter featured all-purpose flour and cinnamon, and it was stuffed with raisins, carrots, apple, pineapple, pecans, and coconut.
Many riffs on the original have popped up in restaurants around the country, and the muffin started to take on a vaguely “health food” vibe, sometimes including either bran or whole wheat flour.
For this Morning Glory muffins recipe, we wanted to stay true to the original character of the muffins while also celebrating its vaguely “healthy” history. We took inspiration from this Epicurious source and former head of Tartine Bakery, who likes to add whole wheat flour and brown sugar to the mix to add that signature “brown” muffin texture. Here’s what you’ll need for this Morning Glory muffins recipe:
Morning Glory muffins have a variety of mix-in options, depending on the chef. If you’re used to this type of muffin, you may want to add one of the following:
This Morning Glory muffin recipe comes together quickly and simply: just mix the dry ingredients, mix the wet ingredients, and combine! Here are a few tips to making these muffins a success:
These Morning Glory muffins are even better the next day! Store them at room temperature overnight, and they become even more moist and delicious. Here are a few pointers:
And that’s it! Let us know if you try these Morning Glory muffins and what you think.
Want to try more classic muffin flavors? Here are a few to try?
Vegetarian.
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Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes 
Yield: 12 Start your day with Morning Glory muffins! This recipe is packed with goodness: carrots, raisins, nuts, and warm spices.
*Adding 1 teaspoon orange zest also brightens the flavor! Other mix in ideas: add ½ cup shredded coconut, use walnuts instead of pecans, or golden raisins instead of raisins.
Category: Muffin
Method: Baked
Cuisine: BreakfastKeywords: Morning glory muffins, morning glory muffin recipe, morning glory muffins recipe, morning glory muffin
I realize that sharing a new recipe for a carrot cake the day after Easter is about as useful as a new latke recipe the day after Hanukkah ends or a perfect buche de noel on December 26th. I’d intended to share this a week ago and —…
This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the…
This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.
Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.
This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:
This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?
This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.
Got leftover carrots? Here are some more carrot recipes to use up a bunch!
Vegetarian and gluten-free. For dairy-free, use almond milk.
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Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Yield: 6 to 8 There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.
Category: BreakfastMethod: BakedCuisine: AmericanKeywords: Baked steel cut oatmeal, Baked Oatmeal, Steel Cut Oatmeal, Carrot Cake Oatmeal, Brunch Recipes
The post Vertical Layer Carrot Cake appeared first on Izy Hossack – Top With Cinnamon.
The post Vertical Layer Carrot Cake appeared first on Izy Hossack - Top With Cinnamon.
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