A couple of weeks ago, for Eric’s 25th birthday, I made a gluten-free carrot cake with loads of brown sugar, molasses, nuts, raisins, shredded coconut, and of course cream cheese frosting. It was this recipe and ohhh so delicious. (I may have scraped out the frosting bowl with a spoon after decorating it… don’t judge me.)

Anyways, it reminded me that I really don’t make carrot cake enough! Because every time I have a piece, I’m reminded how much I love it. Glutenous or not, loaded with nuts and dried fruit or not, fluffy or fudge-y, I don’t discriminate. I’m up for any kind of carrot cake any day.… Read More »

Since I became interested in healthy living a few years ago, Eric has had to be on his guard against my baking experiments.

Why, you ask? Well, that would be because my husband has a serious sweet tooth, while his wife happily eats 90% dark chocolate, takes her coffee black, and–worst of all–makes all sorts of good-looking, good-smelling baked goods that don’t actually have mounds of sugar in them. The treachery!… Read More »