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.
To celebrate this fine occasion, I spent the day in the kitchen, mixing, stirring, licking the caramel from the spoon. I picked up a cute little bundt pan, from the local Goodwill. Eager to make a bundt, gorgeous and curvy, dusted with cocoa powder, and drizzled with caramel. Mr. H is a lover of caramel, so anything smothered in the sweet gooey sugar is always a hit. We savored each bite, dark and sophisticated, with a touch of humor, this cake is perfectly divine.
