Carrot Cake (with Browned Butter)

By Heather Harris Brady I've featured a carrot cake before, with coconut and crushed pineapple, but when I saw this one in Cooking Light I had to give it a try. The browned butter adds a nice depth, and it does get better over the second and third days. I made some adjustments to the... Continue Reading →


Blintz Souffle

by Heather Harris Brady Since you may be thinking about entertaining now as we head into the holidays I'm going to put up a few recipes in that line. Brunch is my go-to, pretty much anything goes food-wise and such a nice, casual way to have people over. This is sort of a beginner's souffle,... Continue Reading →

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