I imagine that these lovely carrot bars are the sort of thing Good Hostesses have on hand at all times. The sophisticated marriage of carrot and maple has a decidedly uptown appeal, while the drizzle of cream cheese glaze reassures that this recipe is a crowd-pleaser. The bars are elegant enough to be the perfect accompaniment for an afternoon tea or after-dinner coffee. And if you skip the glaze, they would be a sweet and hearty addition to your breakfast table. See? Elegant, versatile, crowd-pleasing–these are things that the Good Hostess in my imagination would definitely appreciate.
Posts Tagged ‘dessert’
She called for the doctor, and the doctor said // Give that baby some shortnin’ bread!
In my mind, there are only two ways to eat amazing strawberries, and one of them doesn’t require a recipe. If you want to just eat them raw, rinsed, straight out of the container, you now have my permission. For the rest of you, those who can delay gratification for about 30 minutes, I have this recipe.
Strawberry shortcake is my all-time favorite summer dessert. There is nothing else like it. Smother fluffy, flakey, buttery biscuits in sweet and tangy local strawberries and you have heaven on a plate. Let the strawberry syrup soak the inside of the biscuit so it is fully infused with flavor, while the outer crust remains slightly crisp and flakey. Would you like whipped cream with that?
I have always loved strawberries. When I was three I named my cat Strawberry. Actually, I pretty much love all fruit. I dare you to find a fruit I don’t like. Wait, I have one for you: durian. My problem with durian is 100% the smell. I want my fruit to smell sweet or tart, I do not want it to smell like compost. Luckily I don’t come across durian very often. But I am getting off track here. Back to strawberries. Mmm strawberries. I mean, come on.
Last weekend I found myself with more strawberries than I could possibly eat and several bananas quickly going past their prime. I had been toying with the ideas of making a strawberry sour cream loaf and banana oatmeal bread for a couple of weeks now, but when all of the ingredients landed in my lap (or more precisely my fridge) in a must use quickly form, I figured, why not combine the two recipes for all-around deliciousness.
Now, it took a couple of tries to get this recipe right. Between all the fruit it was hard to keep the bread, well, bread-like. But after some careful tweaking with the formula, it came out beautifully: well-risen, moist but not gummy, and bread like. The end product is amazing, if I do say so myself.