The combination of carrot and cake may, at first, seem odd (and maybe at second as well), but, if you’ve always shunned this springtime staple due to sheer cognitive dissonance, I sincerely urge you to take the risk and give it a try. Carrot cake, in no way, tastes like a dessert that’s been corrupted by the hefty presence of an interloping vegetable, and it certainly doesn’t taste “healthy,” rather, it tastes downright moist and decadent (especially when slathered with cream cheese frosting — its classic partner in crime).
There is a general misconception regarding yeast breads. Just because they take a lot of time to come together, many people assume that this fact necessarily means that making yeast breads is hard. NOT SO!!! The most important skill a yeast-bread-maker must possess is patience (they say it’s a virtue, you know).
In the world of dentistry, “SRP” stands for “Scaling and Root Planing.” In the world of FoodSwingBlog, “SRP” stands for “Short Recipe Post,” a way for me to augment the recipe archives without the pressure of excessive punning.
Creme de Menthe Brownies
Happy St. Patrick’s Day! That special day when green is good, alcohol is encouraged (more than usual), and all red-haired humans are appreciated. These chocolatey brownies, with Creme de Menthe-spiked buttercream, and fudgy chocolate ganache are the perfect way to share festive tidings with your friends, while using up some of the Creme de Menthe that seemed like a good idea when you bought it a few years ago (alcohol doesn’t go bad though, right?!). Don’t worry, it only gets better with age; like bleu cheese. [Note: Do not sub bleu cheese for the Creme de Menthe in this recipe. Trust me on this one.]
Time to clarify a matter of frequent confusion within the citrus family. Mandarins, clementines, and tangerines are NOT the same things. Clementines and tangerines are separate members of the mandarin family (kind of like that whole a square is a rectangle, but a rectangle is not a square thing). Clementines are those seedless, easy-to-peel beauties that kids and adults love; tangerines are the similar-looking cousin that you accidentally buy expecting them to be clementines, which only reveal their true identities when peeled, bearing their ~1 million pointed seeds, rendering the eating experience decidedly unpleasurable. I may be speaking from experience.
One bowl. No fuss. Packed with MUFAs and PUFAs. There is, indeed, a perfect food. Homemade granola. This homemade granola, to be exact.
Homemade granola is ridiculously simple and incredibly versatile. You can basically add whatever components you like, as long as you have sufficient wet stuff to coat the dry stuff (sorry for being so jargony).