Carrot Orange Bundt Cake with Candied Carrot Curls

I became fond of Carrot Cake while I lived in London. Ever since the first time I made it at home, it was a hit on a variety of parties including children’s birthday parties. It was adorn even by children who didn’t liked cakes at all. Only after several years of continuous making of carrot cake I cooled down a bit from it and last time, after a long time, I prepared it for the last New Year's Eve.

Somehow, the decision was made that for Christmas I will make Carrot Cake in a mold for Bundt Cake. I decorate it with candied carrots curls, recipe from Gourmet Magazine, December 2007. I have always used cheese icing on Carrot Cake so this was the first time I used plain sugar icing because I thought that it emphasizes the beautiful shape of Bundt Cake better. It was also more suitable base for these pretty carrot decorations. Instead of walnuts, I used almonds, substituted part of flour with whole wheat flour and I have also added a bit of orange zest and ginger.

Large, Thin, Very Gingerly Oat Cookies

I know I'm posting too much sweet food lately, but if not at this festive time, when to publish recipes for cookies? It is difficult however to find meaning in posting a recipe for oatmeal cookies, since it is so easy to find any kind of oat cookie recipes. As a fan of oatmeal, I make them sweet and salty, with chocolate chips, raisins, dried fruit, or just plain. Playing with various ingredients I came across this combination this summer and made them many time since then. The reason is mainly the healthy ingredients and nutritional value that makes them very convenient breakfast on the go. They do not contain flour, but only oatmeal. Another reason is that they are very large and thin and are therefore slightly different from other cookies I make and for that reason my children are very fond of them. If you have not yet prepared such thin cookies I believe you will find interesting this simple technique of making them. Although these are everyday biscuits, you can add them as a little healthier addition to your holiday cookies collection.

Princess Donuts Muffins

These donuts are not Princess Donuts, but one of my kitchen experiments, which turned out quite interesting. This is a combination of Yorkshire Puddings and light vanilla egg cream made with rice flour. They are very tasty and easy to make.

Dates Stuffed with Ginger & Almonds

“As a healthy dessert, snack, or hors d'ouvres, stuffed dates are a multifaceted treat. Better make a double batch!” Is said about stuffed dates on ayurvedic website Joyful Belly where I got the idea for this recipe. Instead of crystallized ginger from the original recipe I made something like ginger jam so that the filling is firmer and stuffed dates can last for days. Here is more explanation from the original recipe: “Fall is the time of year to sweeten the blood. Dates and almonds nourish the blood plasma carrying sugars, fats, and proteins to nourish all cells, essential for helping the body prepare for colder days ahead. Dates and almonds, like most nourishing foods, are heavier to digest and should be paired with spices like ginger to stimulate the stomach and circulation.”
If you like healthy and healing foods, make a note of this recipe as a healthier alternative to Christmas cookies.