buffetspread:

Chocolate-Chocolate Chip Cookie Dough Cookies | Culinary Concoctions by PeaBody

breadlove:

Chocolate Caramel Bread Pudding (^recipe)

imdelicious:

Smoked Salmon and Mango Blinis
recipe here

cupcakediva:

Carrot Cupcakes with Orange Icing

For cupcakes

• 4 medium carrots
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• 3/4 cup vegetable oil
• 3 large eggs
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract

For icing

• 1 1/4 cups confectioners sugar
• 1/2 teaspoon grated orange zest
• 2 to 3 tablespoons fresh orange juice

• Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners
• Garnish: candied carrot curls

Make cupcakes:
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.

Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.

Make icing:
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

Cooks’ note: Cupcakes, without Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.

Read More http://www.epicurious.com/recipes/food/views/Carrot-Cupcakes-with-Orange-Icing-240966#ixzz0gKHKBrMA

cupcakediva:

Indian Spiced Carrot Soup with Ginger

Indian Spiced Carrot Soup with Ginger, adapted from Bon Appetit, April 2008
1 teaspoon ground coriander
1/2 teaspoon ground mustard powder
3 tablespoons oil
1/2 teaspoon curry powder, preferably Madras
2 tablespoons grated peeled fresh ginger
2 cups chopped onions
1 1/2 pounds carrots, peeled and thinly sliced (about 4 cups)
zest and juice of 1 lime
5 cups (or more) chicken broth or vegetable broth
salt and fresh ground pepper
plain Greek yogurt for garnish

Heat the oil in heavy large pot over a medium-high heat. Add the dried spices and stir for 1 minute. Next add the grated ginger and stir it for a minute. Add the onions, carrots, and zest of the lime to the pan and season with salt and pepper. Sauté the soup base until the onions begin to soften, about 3 minutes.

Add 5 cups of broth and bring the soup to a boil. Reduce the heat to medium-low, and simmer the soup uncovered until the carrots are tender, about 30 minutes.

Let the soup cool slightly, and then puree the soup with an immersion blender until it is smooth. If the soup is too thick, add more broth by 1/4 cupfuls until it is the right consistency. Stir in the juice of 1 lime and season with salt and pepper. Serve the soup with a dollop of Greek yogurt on top to stir in.

breadlove:

Sticky Toffee Bread and Butter Pudding (^recipe)

breadlove:

Chocolate Chip Banana Bread (^recipe)

dailybranflakes:

Homemade marshmallows (as always, click through for the recipe).

buffetspread:

Salmon Pinwheels | Savoring Time in the Kitchen

buffetspread:

Botero’s Frozen Watermelon Margarita | Feasting on Art