As co-owner of a bed and breakfast, we meet a lot of fascinating people. This month we are hosting a snowmobile retreat for some wonderful people that we have known for the past 2 years.
I cook breakfast (of course), but for this group I also cook dinner, and dessert. At the end of week 2 my desserts have included: Rice Krispie treats with chocolate, cherry cheesecake brownies, pineapple upside-down-cake, S'mores in a pan, lemon cake, Texas sheet cake, and chocolate chip cookie bars.
Well, I was at the grocery store 3 days ago and I saw these gluten-free carrot cake cupcakes in the frozen section. I am not gluten-free, by the way, but they were the only carrot cake muffins around. I had bought them previously on a late-night binge after my son and I were done with our EMT class (3 months of going to town twice a week). OK, several late-night binges. Well, there are four 10-ounce muffins for, get this, $11.99. That's $2.99 and 3/4 of a cent each!
So I says to myself, I do, why not make carrot cake for the dessert? And while you're at it, Sherri, make TWO 13"x9" pans of carrot, pineapple, pecan & spice goodness with freshly whipped cream cheese frosting as thick as you want it. I mean, for the guests of course.
So I did.
And today, the carrot cake is my guilty pleasure that helps me write.
This is the best recipe I have found so far. And a side note, using packaged pre-shredded carrots is JUST FINE and SAVES TIME. Just don't drain the pineapple, it will add some moisture.
コメント