Latest recipes with photos
Mom's Cream of Broccoli & Pea Soup
Cream of broccoli and pea soup with puréed fresh broccoli, sweet peas, and silky half-and-half. A classic homemade soup smoother than canned and far brighter in color.
Very Cheesy Cream of Broccoli Soup
Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.
Bob's Curried Carrot Soup
Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.
Cream of Carrot Souo
Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.
Spiced Sweet Carrot Soup
Chilled carrot soup blended with orange juice, fresh nutmeg and chicken broth. A bright, low-calorie warm-weather starter served cold with an orange slice and mint. Six ingredients, blender-easy.
Mom's Spiced Carrot Soup
Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.
So Good Carrot & Orange Soup
Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.
Spiced Carrot & Orange Soup
Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.
Easy & Tasty Pumpkin Cake
Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.
Granny's Carrot Cake
My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)
Favorite Carrot Cake
Favorite carrot cake loads a moist buttermilk batter with shredded carrots, crushed pineapple, coconut, and walnuts, finished with a hot buttermilk glaze and classic cream cheese frosting.
Chocolate Mocha Mud Cake
Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.
Cream of broccoli and pea soup with puréed fresh broccoli, sweet peas, and silky half-and-half. A classic homemade soup smoother than canned and far brighter in color.
Cheesy cream of broccoli soup loaded with sharp cheddar, Swiss, and a swirl of sour cream. Blended cashews add silky body to this vegetarian, can-be-gluten-free comfort bowl.
Low-fat curried carrot soup simmers carrots in chicken broth, then purees with curry powder and a dash of hot sauce. Four-ingredient pantry soup that's silky, vibrant, and surprisingly low calorie.
Cream of carrot soup made the classic way: onions sweated in butter, a quick roux for body, then carrots simmered in stock, blended and strained silky-smooth, and finished with cream. Velvety, elegant, and simple.
Chilled carrot soup blended with orange juice, fresh nutmeg and chicken broth. A bright, low-calorie warm-weather starter served cold with an orange slice and mint. Six ingredients, blender-easy.
Mom's spiced carrot soup purees tender carrots into a silky bowl warmed with cumin, coriander, cinnamon, and a whisper of cayenne. Healthy, low-fat, and on the table in 30 minutes.
Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.
Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.
Six-ingredient pumpkin bundt cake from yellow cake mix, eggs, oil, pumpkin puree, pumpkin pie spice, and nuts. The shortcut autumn bake for potlucks and last-minute hospitality.
My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)
Favorite carrot cake loads a moist buttermilk batter with shredded carrots, crushed pineapple, coconut, and walnuts, finished with a hot buttermilk glaze and classic cream cheese frosting.
Chocolate mocha mud cake: a dense, fudgy Australian-style cake baked low and slow, then finished with a glossy chocolate-butter icing. Instant coffee deepens the chocolate without tasting like coffee.
