Carrot cake is a quintessential dessert of spring. This recipe is moist slightly sweet, and perfectly spiced. It is paired with a rich and velvety cream cheese frosting.
Asparagus is so beautiful this time of year, so I wanted to create a recipe around it. I made some basil and pumpkin seed pesto, and drizzled it on toasted bread with asparagus, avocado, and shaved Parmesan.
Because his family is a true-to-the-bone pancake family, I really wanted him to share with me the secrets to making a good pancake, thin and delicate, perfectly browned on the outside, soft on the inside. He gave me a recipe, one that he has memorized. A set of very specific instructions, the right temp, the right amount of time for frying. I followed it to a tee, and sure enough, the pancakes came out the way I had always dreamed they would.
I have been using a lot of coconut-related products lately in my cooking - coconut oil, coconut milk, and shredded coconut. Just last night, I enjoyed a delicious bowl of the silkiest yellow curry with tofu and fresh vegetables. I think my coconut obsession might have something to do with the seemingly long winter months and my desire for a well needed tropical-type vacation. So, clearly, I was going to incorporate coconut into this French toast in some fashion.
