Search Results for: parsnip cake

Parsnip Cake with Cream Cheese Glaze

I’m a big fan of using vegetables in dessert. I mean, I now eye roll when people do the whole ‘well it’s got vegetables in it so I can eat it for breakfast right!? ha ha ha’. Mate, if you want to eat cake for breakfast, you do you. Don’t need to justify it!! I’m all on board the cake train. What I DO like about the vegetable addition is that a) it sometimes can bring a different aspect of flavour or colour to the cake, making it more interesting to eat b) its a GREAT way to use up a hell of a lot of veg at once e.g. if you have a bag of carrots starting to look a biiiit sad, turn em into cake instead of chucking them! and c) they often also bring moisture to recipes which can make things all fluffy and soft – it’s also why usually they’re not used in cookies cos who on earth wants a fluffy cookie?

…

Personal Buckwheat Dutch Baby Pancake with Caramel Yogurt {GF option}

A belated happy Thanksgiving to anyone who celebrates it! I’m still on the thanksgiving-prep-stress-train right now because I’m hosting turkey day for 13 people on Sunday. There’s gonna be parsnip & sage stuffing, double roasted cauliflower cheese, duck fat potatoes, sauteed brussels sprouts, and of course a turkey (which I’m attempting to spatchcock. Wish me luck).

I’m not great at cooking for large groups of people becuase my brain can’t handle scaled up recipes so I have to plan and prep way in advance. However I’ve always been the designated holiday dessert maker so I’m used to baking a LOT of dessert. For a few years now I’ve made rugelach each Thanksgiving and so now it’s become a kind of strange tradition. This time I’m using a challah bread dough instead of the usual flaky pastry – I did a test run of the recipe last week and it was goooooood. Like mini chocolate croissants. I inhaled about 10, obviously.

There’s no pie this year becuase pecans and maple syrup for one pie cost as much as my weekly food shop!! Instead I’m making an apple cinnamon cake with (maple-flavoured) salted caramel sauce and sourdough shortbread crumble. #casual.

…

TAHINI CARAMEL APPLE TART

HOT CROSS CHELSEA BUNS

CARROT PIZZA WITH GARLIC SAUCE

BLUEBERRY CHEESECAKE MUFFINS

SWEET POTATO NACHOS + CORIANDER CREMA

YORKSHIRE PUDDING PIZZA

VEGAN MOLTEN CHOCOLATE CAKES

CAULIFLOWER & BLACK BEAN TACOS

LEMON & CARDAMOM GINGERBREAD COOKIES

PARSNIP CAKE WITH CREAM CHEESE GLAZE

Order The Savvy Cook! (UK)

Order The Savvy Cook! (USA)

Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing

Ah bowl food, the trend of 2016 which, imo, is GREAT (I mean, if you looked at how many pasta bowls I have with me at uni, you’d see I’m not lying). The typical bowl food format is one I automatically turn to for dinner when I need something a) with lots of veg and b) easy to assemble from whatever I have in the fridge.

…