Lots of things going on around here! The biggest news is that I’ve sold my other foodie site, Refrigerator Soup! I started it in September and for various reasons decided that it was time to move on. I’ve really missed posting here more regularly and now that my workload has lightened up I can do just that. I’m happy to be back where I’m most comfortable. ;-)
I was also fooling around a bit today, changing colors, adding a new headline banner, etc. What do you think of the new look? I’m sure I’ll change it a bit more before I’m finally done, but I thought it needed a change and I’m happy with it so far.
I thought I’d kick off the news by sharing one of my all time favorite recipes – Carrot Souffle! A staple on our holiday table, this is easy enough to make on weeknights and everyone in my family loves it. It’s sort of similar to sweet potato casserole, but – trust me here – it doesn’t need anything other than the listed ingredients. No spices, no marshmallows or pecans…just yummy, sweetened carrots. It’s dessert in the form of cancer-fighting veggies!
7 cups chopped carrots (about 2 pounds)
2/3 cup sugar
1/4 cup sour cream
3 tablespoons flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon powdered sugar
1. Preheat the oven to 350ºF.
2. In a pot of boiling water cook the carrots until tender enough to be speared with a fork. Then place them in a food processor and pulse until completely smooth.
3. Add the sugar, sour cream, flour, butter, baking powder, vanilla extract, salt and eggs to the processor and pulse to combine.
4. Coat a 2 quart baking dish with cooking spray and spoon in the mixture. Bake for 40 minutes or until puffed and set in the center. Sprinkle with powdered sugar and enjoy!