Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

Print

No Ratings

Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Spring Sweets Week 2026 Friday

Orange Poppy Seed Muffins

Photo Credit: www.hezzi-dsbooksandcooks.com

Bright, zesty, and bursting with flavor! These Orange Poppy Seed Muffins are soft, fluffy, and packed with citrusy goodness in every bite.

Read More

Deviled Egg Sugar Cookies

Photo Credit: www.jolenesrecipejournal.com

Deviled egg sugar cookies made in egg-shaped molds, topped with yellow frosting and red sanding sugar for an easy cookie recipe perfect for parties.

Read More

Pineapple Pistachio Cake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious cake starts with a boxed cake mix and is finished with instant pudding and frozen whipped topping.

Read More

Dubai Chocolate Easter Eggs

Photo Credit: magical-ingredients.com

These Dubai chocolate Easter eggs are an irresistible chocolate eggs with creamy, silky pistachio filling and crispy kadaif.

Read More

Easy Carrot Cake Crepes

Photo Credit: www.thespiffycookie.com

The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

Read More

Kentucky Derby (Bourbon) Pie

Photo Credit: artofnaturalliving.com

Like a cross between a gooey chocolate chip cookie and a rich pecan pie, Kentucky Derby Pie is a chocolate lovers dream.

Read More

Fresh Strawberry Snacking Cake with White Chocolate Chips

Photo Credit: www.karenskitchenstories.com

This fresh strawberry cake is perfect for whenever you have a craving for something simple and sweet. It's great for a midmorning or afternoon snack.

Read More

Lemon Raspberry Pound Cake

Photo Credit: www.raveaboutfood.com

Lemon Raspberry Pound Cake is a moist cake topped with a tart lemon glaze, sweet ripe raspberries and thin slices of juicy lemon.

Read More

The post A Unique Twist on Tamales – Carrot Cake Tamales appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking for a way to fill your kitchen with the irresistible aroma of warm spice and sweet dough, Swedish sourdough cardamom buns are the perfect weekend baking project. These pillowy, twisted treats are a classic in Scandinavian baking.  When made with sourdough they boast an extra depth of flavor and a tender crumb. Whether you’re a seasoned baker or just curious to try something new, this recipe will walk you through every step, from understanding sourdough to adding those last golden touches.

What is Sourdough?

Sourdough is a traditional method of bread-making that uses naturally occurring wild yeast and lactic acid bacteria to ferment dough. Unlike commercial yeast, sourdough starter brings a subtle tang and complexity to baked goods. In cardamom buns, sourdough not only provides gentle lift and airy texture but also infuses each bite with delicate, nuanced flavor.

How Can You Make a Sourdough Starter?

Creating a sourdough starter is simple.  And a little bit magical. Here’s how to begin:

In a clean glass jar, mix 1/2 cup (60g) whole wheat flour and 1/4 cup (60g) lukewarm water. Stir well and cover loosely.  Leave the mixture at room temperature (around 70°F) for 24 hours.  For the next for 5–7 days, discard half the starter and feed what’s left with 1/2 cup (60g) all-purpose flour and 1/4 cup (60g) water. Stir, cover, and rest.  Eventually, you will notice bubbles and a pleasant, tangy aroma as the culture develops. Between the fifth and seventh days, your starter should be active and ready to use.

How to Take Care of a Sourdough Starter

Maintaining your starter is all about consistency. Feed it daily at room temperature, or store it in the fridge and feed weekly if you bake less often. Feeding usually includes equal weights of flour and water but you can alter the feeding based on the hydration percentage for different results and recipes. 

Percent hydration refers to the ratio of water to flour in your sourdough starter, expressed as a percentage. Most sourdough starters use a 100% hydration, meaning equal weights of water and flour are mixed together. This balance helps create a starter that is easy to stir, ferments predictably, and provides a good foundation for baking. Adjusting hydration can influence the starter’s texture and activity, so it’s important to measure by weight for best results.

Make sure to keep your jar clean.  Sometimes I pour it out into a jar and clean the cannister I use for my starter then put it back into the clean cannister.  You’d be surprised how crusty your jar can get. 

How to tell if your starter is bad

If you haven’t fed your starter in a while, then a liquid will appear on top.  It’s called hooch, which is an alcohol byproduct of fermentation.  It’s how your starter lets you know it’s hungry.  Most bakers stir it back into the starter.  But some pour it off to make their starter a little sourer.  The choice is yours.  I prefer to stir mine back in.

Your starter is bad when it looks like there’s mold growing, the color is weird (pink or orange streaks), or smells like rotting garbage.  I’ve let me sourdough go unfed for MONTHS and it’s never reached this state.  However, I will say the longer you neglect it, the harder it is to getting it active to bake with.

How to Tell if Your Sourdough Starter Is Active?

An active starter will double in volume within 4–6 hours of feeding, appear bubbly, and smell pleasantly sour (not unpleasant or harsh). To test, drop a spoonful in water.  If it floats, it’s ready to bake. If not, keep feeding for a few more days until lively and buoyant.  This is why sourdough recipes require a lot of time.  Depending on your starter an initial rise could take 4 hours or 8 to 12.  Sometimes I let it rise overnight and then pop it into the fridge until I’m ready to bake.  If you don’t have that kind of time, then you can make this recipe with unfed starter and some added yeast.

What is Cardamom?

Cardamom is a fragrant spice made from the seeds of a tropical plant in the ginger family. It’s prized for its unique flavor.  It tastes warm, citrusy, subtly sweet, and slightly peppery. In baked goods, cardamom lends a lovely floral note that pairs perfectly with sweet dough and a touch of sugar.  It’s common in chai, curry, and other Indian recipes.

What are Swedish Cardamom Buns?

Known as “kardemummabullar” in Sweden, these buns have long graced coffee tables and celebrations. These buns were traditionally enjoyed during a cherished Swedish coffee break called “fika.”  They are a symbol of hospitality and togetherness. Their twisted shape and aromatic crumb make them both beautiful and delicious.  Their beautiful shape and warming spices make them perfect for sharing with friends and family.

US vs Metric Measurements: Which Are Better?

Baking is a science, and accurate measurements matter. Metric (grams, milliliters) is more precise, making it a favorite among professional bakers. It allows for consistent results no matter what time of year it is.  Try weighing a cup of flour in winter then compare that weight to a summer cup of flour.  The humidity will make it weigh more.  Humidity is the silent killer for some recipes like bread and macaron.

US measurements (cups, tablespoons) are familiar and convenient for many home cooks. There are conversions you can use to go between the two measurement systems.  However, I find it best to weigh ingredients for recipes like bread and macaron where humidity affects the results.  This recipe includes both systems, so you can choose what works for you.

Ingredients to Make These Swedish Cardamom Buns

For the dough:

• 248 grams (1 cup) fed and active sourdough starter
• 192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
• 113 grams (2 x-large) whole eggs
• 58 grams (1/4 cup) granulated sugar
• 614 grams (3 ½ cups) bread flour
• 65 grams (4 tablespoons) softened butter

For the filling:

• 1/4 cup unsalted butter, very soft
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom

Instructions to Make the Sweet Bun Dough

Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.  In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms.  I wound up adding an extra half a cup for a total of 3 1/2 cups of flour.  Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated.  Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.

Cover and rest for 3 to 4 hours at room temperature until it’s double in size.  Give the dough a gentle fold every hour. This time depends on how active your starter is.  Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake.  Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.

Filling and Baking the Cardamom Buns

Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste.  Roll the chilled dough into a large rectangle (about 16×12 inches/40x30cm). Spread the filling evenly over the dough.  Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.

Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy.  Don’t worry if they don’t double.  Just make sure they look fluffy. 

Heat oven to 400°F.  If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg.  Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.

Tips for Tender Cardamom Buns

• Make sure your starter is well-fed and active before using. Feed it the night before, and let it sit at room temperature until bubbly and doubled in size.
• Knead until the dough becomes glossy and elastic. It should stretch without tearing.
• If the dough resists, let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.
• Proofing lets the dough ferment and rise. Look for buns that have become pillowy and slightly jiggly. Over-proofing can lead to flat buns, so check on them every 45 minutes to an hour, especially in a warm kitchen. Under-proofed buns won’t be as fluffy—find the happy medium!
• Bake buns in the center of a hot oven. If they brown too quickly, tent with foil for the last few minutes. The buns should sound hollow when tapped and look richly golden. Let them cool slightly before seving.
• For a glossy, appetizing finish, brush buns with egg wash right before baking. For extra flavor, you can brush hot buns with a simple sugar syrup (equal parts sugar and water, simmered) for a sweet sheen and extra softness.

Serving These Swedish Buns for Easter Brunch

These cardamom buns are a showstopper for any brunch table.  But they’re especially festive at Easter! Serve them warm with butter, fruit preserves, or softly whipped cream. Pair with hot coffee or tea.  Encourage your guests to pull apart the soft spirals. The buns are also perfect for sharing as a festive treat or gifting to friends and family. Happy baking and glad påsk (Happy Easter)!

Yield: 16

Swedish Sourdough Cardamom Buns

Prep Time: 4 hours

Cook Time: 30 minutes

Additional Time: 16 hours

Total Time: 20 hours 30 minutes

Fresh from the oven, these Swedish Sourdough Cardamom Buns are the star of any Easter brunch. Each soft swirl is rich with spice and a touch of sweetness, perfect for your holiday table.

Print

No Ratings

Ingredients

For the dough:

Toggle ingredient group

• 248 grams (1 cup) fed and active sourdough starter
• 192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
• 113 grams (2 x-large) whole eggs
• 58 grams (1/4 cup) granulated sugar
• 614 grams (3 ½ cups) bread flour
• 65 grams (4 tablespoons) softened butter

For the filling:

Toggle ingredient group

• 1/4 cup unsalted butter, very soft
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom

Instructions

1. Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.
2. In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.
3. Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.
4. Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16x12 inches/40x30cm). Spread the filling evenly over the dough.
5. Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.
   Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.
6. Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.
   

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 46mgSodium 138mgCarbohydrates 45gFiber 2gSugar 8gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Spring Sweets Week 2026 Wednesday

Strawberry Swirl Banana Bread

Photo Credit: www.hezzi-dsbooksandcooks.com

This banana bread is soft, fluffy, and swirled with sweet strawberry jam for the perfect fruity twist. One slice and you’ll be hooked.

Read More

Baked Carrot Cake Donuts

Photo Credit: www.jolenesrecipejournal.com

Baked carrot cake donuts topped with cream cheese frosting. Easy homemade donuts made with carrots, cinnamon, and nutmeg.

Read More

Sushki

Photo Credit: adayinthelifeonthefarm.blogspot.com

Sushki are traditional Russian treats served with tea or coffee. They are a crunchy, hard, sweet bread that reminds me of the better-known Biscotti of Italy.

Read More

Carrot Halwa

Photo Credit: magical-ingredients.com

This carrot halwa is a classic dessert combining the fresh carrots, milk, sugar, nuts, and cardamom into an indulging dessert!

Read More

Pistachio Lemon Ricotta Cookies

Photo Credit: www.thespiffycookie.com

Nutty pistachio and tangy lemon pair exceptionally well in these soft and pillowy pistachio lemon ricotta cookies, topped with a lemon glaze and even more pistachios.

Read More

Lavender Crème Brulee (No Torch Needed)

Photo Credit: artofnaturalliving.com

Lavender Crème Brulee brings together the crunchy sugar topped custard of a standard crème brulee with subtly floral lavender flavor.

Read More

Chocolate Raspberry Marble Pound Cake

Photo Credit: www.karenskitchenstories.com

This chocolate marble pound cake is a sweet way to say hello to spring by pairing the flavor of raspberries with the chocolate. The hint of raspberry is a wonderful complement to the chocolate.

Read More

Easy Lemon Curd

Photo Credit: www.raveaboutfood.com

It takes 5 simple ingredients to make this creamy, tart Easy Lemon Curd. Use it in a variety of the best spring desserts.

Read More

The post Swedish Sourdough Cardamom Buns – the Star of Easter Brunch appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re searching for a dessert that’s both fresh and comforting, look no further than Irish Lemon Pudding Cake. Perfect for Easter or any spring celebration, this cake offers a delightful balance of tangy and sweet flavors.  There is a surprising twist that makes this cake so easy to make for any occasion.

What Is Irish Lemon Pudding Cake?

Irish Lemon Cake is a light, zesty dessert that features a tender cake made with lemon curd which keeps it moist. Unlike dense pound cakes or tart-heavy sweets, this cake stands out for its delicate texture and bright citrus flavor. What makes it uniquely Irish is its simplicity and the use of quality ingredients from fresh lemons, rich butter, and homemade lemon curd. It’s not just a cake; it’s a celebration of spring’s freshness, making it an ideal pick for festive occasions like Easter.

Though lemon cakes are enjoyed worldwide, Irish Lemon Cake has roots in the country’s love for home baking and using seasonal ingredients. Citrus fruits became popular in Ireland in the late 19th and early 20th centuries.  Home bakers began incorporating them into classic pudding cakes. The result was a comforting, custardy dessert that brought a touch of brightness to rainy days. Over time, this cake evolved to feature lighter textures and more pronounced lemon flavors.

Adding a Twist to the Traditional Recipe

To make your Irish Lemon Pudding Cake truly unforgettable, add a secret ingredient.  Lemon curd deepens the lemon flavor and makes this spring dessert rich, vibrant, and completely irresistible. It makes the cake more luxurious and impressive for guests.

What Is Lemon Curd?

Lemon curd is a smooth, creamy spread made from lemons, sugar, butter, and eggs. It’s tangy, sweet, and bursting with citrus flavor.  This versatile curd is often used in tarts, cakes, and pastries. In this recipe, lemon curd acts as the secret ingredient, adding depth and richness to this pudding cake. It’s easy to make at home and far superior to store-bought versions.

How Do You Make Lemon Curd?

Making lemon curd is simple and rewarding. It’s made with budget-friendly ingredients whereas buying it could cost you over $6 for a small jar.  Here’s a basic method:

Stovetop Method: Whisk together fresh lemon juice, zest, sugar, and eggs in a saucepan. Add butter and cook over medium heat, stirring constantly until thickened. Strain for a silky finish.

Microwave Method: Combine ingredients in a microwave-safe bowl. Heat in short bursts, stirring in between, until the curd thickens. This method is quicker but requires careful monitoring to avoid overcooking.

Both methods produce a creamy, tangy lemon curd perfect for your pudding cake.

Ingredients to Make Irish Lemon Pudding Cake

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade or store-bought lemon curd (the secret ingredient!)
• 1 cup all-purpose flour

Steps to Make This Pudding Cake

Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan.  I used an 8 x 8 square baking dish.

Whisk together the sugar and the eggs until light and creamy.  Stir in the milk, butter, and the vanilla extract.  Finally whisk in the lemon curd.  Lightly stir in the flour being careful not to overmix the batter.

Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.

Tips for Perfecting Your Lemon Pudding Cake

• Use fresh lemons for the best flavor. I use a pair of tongs to juice my lemons.  Let them do the work of getting all that delicious juice out of your lemons.  Also, don’t skimp on zest.  Juiced lemon halves are super easy to zest.
• Room-temperature ingredients blend more smoothly. Adding cold eggs to warm butter makes the butter solidify which makes for less than ideal results in any baked good.
• Don’t overbake. The cake should be moist, not dry.  Check it often and pull it when the toothpick comes out mostly clean but not completed.  The cake continues to cook as it cools in the pan.
• Experiment with the amount of lemon curd for extra tang.
• Serve with whipped cream or fresh berries for a festive touch.

Serving this Cake for Easter Dinner

This Irish Lemon Pudding Cake is perfect for gifting, potlucks, or sharing at spring gatherings. Slice and package it in decorative boxes for a thoughtful Easter treat.  Or serve it at your holiday table and watch guests marvel at your creation. A handwritten recipe card tucked alongside the cake makes a lovely, personal touch.  Make sure to share a recipe for the secret ingredient with them, too!

This Irish cake is super simple to make.  It’s even better made ahead of time.  You make the curd the day before.  I whipped mine up as I was preparing another recipe for minute.  In the microwave, lemon curd comes together in no time!  Just one minute bursts of cooking and stirring until it’s thick and creamy and you’re done!  I strained mine through a fine mesh strainer to make sure there wasn’t any bits of cooked egg or a missed seed in there.  Top with plastic wrap and let it chill.  I took mine out about an hour before making the cake so the curd wasn’t fridge cold. 

Bringing your baking ingredients to room temperature is a simple step that makes a big difference. When eggs, butter, and milk are not cold, they blend more smoothly and evenly.  This prevents lumps and ensures you get a consistent batter. This helps your cake rise properly and creates a tender crumb.  So don’t rush the process.  let your ingredients sit out for a bit before starting to bake.

What does this Irish Lemon Cake taste like?

There is SO much lemon flavor in this cake.  It is bright, vibrant, and full of flavor.  The cake is super moist.  There’s very little flour in this cake making it stay moist and irresistible.  You’d be amazed that it even makes a cake! But trust the process. 

Yield: 12

Irish Lemon Pudding Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Get ready for a citrus treat with this Irish lemon pudding cake. Light, fluffy, and bursting with lemony goodness, it’s the perfect ending to any meal.

Print

No Ratings

Ingredients

• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup homemade lemon curd (or store-bought)
• 1 cup all-purpose flour

Instructions

1. Preheat your oven to 350°F (175°C). Dampen a piece of parchment paper large enough to line your pan then press it into your baking pan. I used an 8 x 8 square baking dish.
2. Whisk together the sugar and the eggs until light and creamy. Stir in the milk, butter, and the vanilla extract. Finally whisk in the lemon curd. Lightly stir in the flour being careful not to overmix the batter.
3. Bake for 45 – 50 minutes, or until the top is golden and the cake is set. Allow the cake to cool in the pan before serving. Or you can cool completely and refrigerate to serve chilled for warm summer nights.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 288Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 88mgSodium 67mgCarbohydrates 47gFiber 1gSugar 29gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday

Spring Sweets Week 2026 Monday

Strawberry Pop Tart Cookie Bars

Photo Credit: www.hezzi-dsbooksandcooks.com

Buttery shortbread cookies layered with strawberry jam and topped with icing and colorful sprinkles.

Read More

Matcha Strawberry Cream Buns

Photo Credit: magical-ingredients.com

These vibrant matcha strawberry cream buns are soft, sweet rolls with a filling of smooth matcha cream and fresh strawberries.

Read More

Napoleon with Fresh Berries

Photo Credit: adayinthelifeonthefarm.blogspot.com

This easy-to-make, semi-homemade, elegant-looking dessert takes just a few minutes of hands-on time with delicious, stunning results.

Read More

Strawberry Lemon Crinkle Cookies

Photo Credit: www.jolenesrecipejournal.com

Strawberry lemon crinkle cookies with pretty pink sugar coating, soft centers, and bright citrus flavor from lemon zest and freeze-dried strawberries.

Read More

Strawberry Basil Lime Curd Tart

Photo Credit: www.thespiffycookie.com

This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

Read More

Lemon Crinkle Cookies

Photo Credit: artofnaturalliving.com

Bright and lemony, Lemon Crinkle Cookies are like a breath of spring.  Perfect for dessert, snacking, Easter or Mother's Day.

Read More

Bow Tie Cookies with Strawberry Jam

Photo Credit: www.karenskitchenstories.com

Welcome spring with these bow tie cookies with strawberry jam. They are little poppable tasty treats. Everyone will be eating these one after another after another. 

Read More

Lemon Lush

Photo Credit: www.raveaboutfood.com

Lemon Lush is perfect for your next spring gathering with a cookie crust, cream cheese layer, lemon filling and creamy whipped topping.

Read More

The post Easy Irish Lemon Pudding Cake is a Show-Stopping Spring Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

blank

I’ve smoked ribs.  And I’ve smoked brisket.  I’ve even smoked a chicken, shrimp, and eggs.  The shrimp and eggs were together and so totally delicious.  At some point I want to smoke some burgers.  Maybe some steaks, a smoked prime rib roast, and of course some mac and cheese.  Because that sounds so delicious.

blank

I decided to change our tradition.  Instead of having ham for Easter, we have lamb.  Usually, Lidl has boneless leg of lamb on sale throughout the year.  I’ve stashed a few in the freezer.  For some reason I can’t resist buying them when they’re on sale.  Which is so ironic because I didn’t like lamb for most of my life.  It wasn’t until I met the hubs that he changed my mind.

blank

blank

Boneless Versus Bone-In: Which is Better?

blank

The choice largely depends on your preference.  But there are some things to consider when making your choice.  Bone-in lamb retains more flavor and moisture from the marrow in the bone.  But it is a larger roast to smoke than a boneless leg of lamb.  So, it will take longer to smoke than it’s boneless counterpart.

blank

Boneless lamb is easier to carve and usually come rolled and “tied” with an elastic netting. The boneless leg allows for more uniform cooking.  The meat is a relatively even thickness unlike the bone-in version.  Finally, a boneless leg of lamb also gives you the opportunity to stuff the lamb.  I stuff mine with herbs, spices, garlic, roasted red peppers or sun-dried tomatoes. 

blank

blank

Can you smoke meat without a smoker?

blank

Yes, you can.  I smoked a brisket on a gas grill.  You can use some wood chips and foil pans.  Or you can use a smoker box if you have one.  You can use a charcoal grill with indirect heat. The hardest part is maintaining the temperature.  This is easier to do with a gas grill.  It just requires putting the wood in a foil pan over a burner on high.  Then you put the meat on the other side over a medium to low heat.  Check the chips every 30 to 45 minutes to make sure they’re still smoking.  If not, add some more.

blank

For a charcoal grill you need to create a two-zone fire.  Pile the coals on one side of the grill.  Place a drip pan filled with water on the other side.  The water helps regulate the temperature and adds moisture. Put the wood chips on the coals.  Finally, place the lamb over the drip pan. Make sure to keep the lid closed as much as possible to maintain the smoke.

blank

blank

I’ve had some smoker bags for the oven, but I haven’t seen those in a while.  You can try smoking them in the oven.  You’ll need to put the wood chips in a foil lined roasting pan on the bottom of the oven.  Then you put a rack as close to the top of the pan as possible.  Then put the lamb on the rack over the chips.  Finally, put a foil tent on top of the meat.  Set the oven to a lower temperature and baste regularly to keep the meat moist.

blank

Choosing the Right Wood

blank

If you didn’t know different woods impart different flavors, ranging from mild and sweet to strong and earthy.  Since lamb is a bold flavored meat, I opted for mesquite with a little apple wood for sweetness.  That’s what I read in the few recipes I checked.  Now, as much as I enjoyed the flavor, next time I might try hickory or oak with maybe some cherry wood chips.  The lighter, sweeter woods would complement the lamb.

blank

blank

Preparing the leg of lamb for smoking

blank

Since this is a boneless leg of lamb, I took the opportunity to marinate mine for additional flavor.  I thought about unrolling it and putting some garlic and rosemary in the center, but I didn’t have the energy to try to get it back in the netting and I don’t have any twine.  I can’t seem to find it at the store.  Don’t people truss meat anymore? 

blank

Anyway, I made a simple marinade with olive oil, garlic, rosemary, salt, and balsamic vinegar. I thought about making a rub for the leg of lamb, but with the netting any crust that would form would just come off when the netting came off.  Again, if I had twine I would have made a rub.

blank

blank

Tips for smoking meat

blank

First, the key to successful smoking is to maintain a consistent temperature.  Luckily, I have a smoker and can set the temperature, but it does fluctuate when I refill the chip box.  I made sure to keep the temperature between 225°F (107°C) and 250°F (121°C). Cooking the meat at a lower temperature gives the smoke time to penetrate the meat while letting the eat cook low and slow to retain moisture and flavor.

blank

Keep an eye on the meat.  As the lamb smokes, it’s important to keep an eye on the internal temperature.  You don’t want to overcook the meat.  Make sure to use a meat thermometer to check the internal temperature.  I aimed for 130 F because the roast will continue to cook as it rests.  The final temperature was 145 F, which is medium, after resting for 15 to 20 minutes.

blank

blank

It’s only common sense because of the first tip but avoid opening the grill or oven too often.  This causes temperature fluctuations which extends the cooking time. This is why I rely on the thermometer and visual cues to gauge the progress. I like those thermometers you can leave in that either has an app for your phone or a cable that puts the display on the outside of the grill.  The lamb should develop a dark crust on the outside and be around the 130 F to 140 F depending on how you like your lamb cooked.

blank

Let it rest!  This is crucial.  I wrap everything I smoke in foil and let it rest for about 20 to 30 minutes or more depending on the cut of meat.  I let the brisket rest for almost an hour.  This lets the juices redistribute and allows the meat to continue to cook to the internal temperature you’re looking for.  Besides, you don’t want to cut into the meat too soon because all that juicy goodness in the middle will just run out onto your cutting board.  Not idea.

blank

blank

How to serve your smoked leg of lamb

blank

Carefully remove the netting or twine and place it on a cutting board.  Carefully slice the lamb into thin slices and arrange on a platter or keep it rustic and leave it on the cutting board.  You can serve it with a delicious chimichurri or gremolata.  Sometimes I whip up a horseradish sauce using a little sour cream, mayonnaise, prepared horseradish, salt and pepper.  Whisk together and serve it on the side.

blank

Since we had ours for Easter dinner, I served ours with garlic pepper green bean casserole and some au gratin potatoes.  Both convenience foods because I haven’t really had great success with homemade au gratin or scalloped potatoes.  But you can try serving it with your choice of sides such as roasted vegetables like radishes, potatoes, or a fresh salad. 

blank

The lamb had such a great flavor, I wanted to make sure to have some for lunch the next day.  So, as you can see, I made a killer sandwich with thin slices of the lamb.  Not once but twice that week!  It was that good.  A little mayo and prepared horseradish, some Monterey jack cheese, tomatoes, and lettuce.  I was the envy of the office lunch both days.

Yield: 10

Smoked Leg of Lamb

Cook Time: 1 hour

Additional Time: 30 minutes

Total Time: 1 hour 30 minutes

Elevate your barbecue game with a Smoked Leg of Lamb! Juicy, tender, and full of flavor, it's the perfect alternative to typical BBQ fare.

Print

5.0 Stars (1 Review)

Ingredients

• 2 to 3 pounds boneless leg of lamb
• 3 to 4 cloves of coarsely chopped garlic
• 3 to 4 sprigs fresh rosemary
• 2 to 3 sprigs fresh oregano
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Instructions

1. Combine the lamb with the remaining ingredients in a zip top plastic bag and marinate at least an hour. Remove the lamb from the refrigerator 30 minutes before cooking.
2. Preheat your smoker to 225 F. Place the lamb in the smoker and smoke, adding additional wood or pellets as needed to maintain continuous smoke during cooking. When the internal temperature is 5 to 7 degrees less than your preferred temperature, remove the lamb and wrap in foil to rest for 20 minutes.
3. After resting, carefully remove the netting or twine from the lamb and thinly slice before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 380Total Fat 28gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 105mgSodium 103mgCarbohydrates 2gFiber 0gSugar 1gProtein 29g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Pitcher Paloma Cocktail from The Spiffy Cookie
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories

The post Tips to Master a Smoked Leg of Lamb appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Discover the irresistible charm of carrot cake shortbread cookies, where the cozy flavors of spiced carrot cake meet the tender, buttery texture of classic shortbread. If you crave variety, cinnamon shortbread cookies offer a sweet and aromatic addition to your cookie tray, while savory Gruyère and thyme shortbread crackers provide a sophisticated, herby twist.

Carrot cake is one of my favorite cakes.  I love all the spices and flavors packed in those layers.  And those layers usually include a sweet cream cheese filling.  My love for this cake goes back to the first Price Club, now Costco, opened in our area.  They made a carrot cake that was not only moist and delicious, but had a delicious, sweet tart apricot filling in the middle.  It quickly became our favorite cake for all the birthday and holiday parties.

Since I love shortbread cookies almost as much as macaron, I thought I’d turn carrot cake into a delicious shortbread cookie.  The buttery layers with flecks of carrot and all the carrot cake spices make for an unexpectedly delicious cookie perfect for spring.  These cookies have purple carrots in there which adds to the unexpected delight these cookies have.

What are shortbread cookies?

Shortbread cookies are a classic treat originating from Scotland. They are known for their crumbly texture and rich, buttery flavor. Traditionally, shortbread is made with just three ingredients: sugar, butter, and flour. This simplicity allows for the buttery taste to shine, making them a beloved favorite worldwide.  I would recommend using an Irish butter in these cookies.  It has a higher fat content that makes these cookies even more delicious.

Shortbread originated in medieval Scotland as a luxury treat. The name “shortbread” describes the crumbly texture from its high butter content. Initially made with leftover bread dough, bakers began using butter, creating the texture we know today.  They have evolved from medieval biscuit bread to a globally cherished treat, loved for their rich history, cultural significance, and delicious simplicity.

What is carrot cake?

Carrot cake is a moist, flavorful cake that includes grated carrots mixed into the batter. It is believed to date back to the Middle Ages. During this time, sweeteners were scarce and expensive.  This led bakers to use naturally sweet ingredients like carrots to enhance their desserts. The use of carrots in cakes gained popularity in Europe of their ability to retain moisture and add sweetness without the need for large amounts of sugar.

Over time, carrot cake recipes evolved, incorporating various spices and ingredients like nuts that further enhance its flavor. Today, carrot cake is celebrated for its moist texture, aromatic spices, and creamy, sweet tart frosting, making it a popular dessert.

What’s in a carrot cake spice blend?

A carrot cake spice blend is a mixture of warm spices that give the cake its distinctive flavor. There’s always cinnamon which adds a sweet and mildly spicy flavor.  Nutmeg adds a warm nutty flavor.  The cloves bring a robust and aromatic sweetness while the ginger brings a warmth and hint of spice.  All of these combine to make a delicious spice blend that enhances the flavor of the carrots and these shortbread cookies.

Carrot cake spice creates a warm, sweet, and mildly spicy profile that complements the earthiness of carrots.  Pumpkin pie spice shares a similar base of cinnamon, nutmeg, cloves, and ginger.  However, it often incorporates allspice which has a slightly peppery note, enriching the depth and warmth of pumpkin-flavored treats.  Finally there’s apple pie spice which focuses on cinnamon, with nutmeg and allspice as supporting spices which helps elevate the flavors of apples. Occasionally, cardamom is added, which brings an exotic, fragrant touch, perfect for enhancing the cozy and aromatic flavors in apple-based desserts.

Can you add fresh carrots to shortbread cookies?

Yes, you can add fresh carrots to shortbread cookies! The incorporation of freshly grated carrots brings a unique twist to the traditional shortbread cookie.  They add moisture and subtle sweetness while infusing the cookies with a delightful, earthy flavor, much like they do in the infamous carrot cake.  However, you’ll need to ensure the carrots are finely grated and well-drained. Excess moisture from the carrots can affect the texture of the cookies, so it’s important to squeeze out any liquid before mixing them into the dough.  I have an old kitchen towel that I use to squeeze spinach and used it to squeeze out any excess liquid from the carrots.

Ingredients to make your carrot cake shortbread cookies

There are no fancy ingredients in these cookies.  They were invented with simple ingredients and keep that as the base for buttery and crisp cookies.

Pantry ingredients – powdered sugar, flour, vanilla extract, cinnamon, ginger, cloves, walnuts

Refrigerator ingredients – butter, carrots, cream cheese, milk

 Instructions for making perfect shortbread cookies

Start by preheating your oven to 325 F, ensuring it’s ready when you are.  Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal.  Next, add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.

Turn the dough out onto a floured work surface and knead light until it comes together to form a ball.  Wrap in plastic wrap and refrigerate for at least 30 minutes.  Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness.  Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.

Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color.  Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Tips for baking perfect shortbread cookies

First, use high-quality butter.  That’s why I recommend an Irish or European butter because it has a high fat content.  If you can’t find a butter that does not have salt, then omit the additional salt.  Next, chill the dough.  Chilling the dough keeps the pastry dough light and crispy and helps the cookies maintain their shape and texture.

Do not overmix the dough.  Doing this can lead to tough cookies. Mix until the ingredients are just combined.  Do not overbake.  Shortbread cookies should be baked until they are just golden around the edges. Remember that cookies have carry over cooking when they come out of oven just like meat does when you remove it from the heat.  Overbaking shortbread cookies can make them dry and hard. 

What do these carrot cake shortbread cookies taste like?

They have perfect layers of shortbread pastry.  These shortbread cookies are tender and lightly crisp.  Just like I like my shortbread cookies.  I don’t like them too crispy because then you get crumbs all over you when you’re eating them. 

 The next thing you taste are all those carrot cake spices!  Oh my.  The warmth and flavor fill your mouth as you bite into the cookie.  You think you’re eating carrot cake but you’re not.  It has the perfect carrot cake flavor.  And then you see the flecks of carrot throughout.  Which are purple and not orange because I used purple carrots for a twist.

I took these to work, and they loved them!  More people than usual grabbed a cookie or two.  I received rave reviews about how delicious they were.  I only hope there’s some left so I can grab myself a couple today.

Yield: 30

Carrot Cake Shortbread Cookies

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 15 minutes

Carrot Cake Shortbread Cookies are the ultimate dessert fusion! Crumbly Scottish shortbread meets the warm, spiced flavors of carrot cake. Perfect for cookie and cake lovers alike!

Print

5.0 Stars (1 Review)

Ingredients

• 1 cup butter
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 1 cup shredded carrots
• 2 to 3 teaspoons cold water

Instructions

1. Start by preheating your oven to 325 F, ensuring it’s ready when you are. Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal. Add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.
   
2. Turn the dough out onto a floured work surface and knead light until it comes together to form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness. Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.
4. Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color. Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

Nutrition Information

Yield

30

Serving Size

1
Amount Per Serving Calories 90Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 51mgCarbohydrates 8gFiber 0gSugar 2gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Wednesday #SpringSweetsWeek Recipes

Spring Sweets Week Recipes Wednesday 2025

Sweet treats for your spring holiday dinners and family gatherings.

Blueberry Blondies

Photo Credit: www.cindysrecipesandwritings.com

Blueberry Blondies take delicate vanilla blondies and swirls in fresh blueberry jam. A taste of spring in every bite!

Read More

Caramel Twix Apple Dip

Whether it’s game night with friends or a cozy family gathering, this Caramel Twix Dessert Dip is sure to impress.

Read More

Easy Tangerine Cake

Photo Credit: www.hezzi-dsbooksandcooks.com

Tangerine Cake is bursting with fresh citrus flavor and has a sweet and tart Tangerine Glaze on top.

Read More

Heart Fruit Skewers #SpringSweetsWeek

Photo Credit: www.4theloveoffoodblog.com

Fruit skewers are always a popular snack.

Read More

Homemade Strawberry Ice Cream

Photo Credit: artofnaturalliving.com

Creamy and fruity, this homemade strawberry ice cream is easy and tasty with no cooking.  Celebrate spring! 

Read More

Lemon Greek Yogurt Bread

Photo Credit: www.jolenesrecipejournal.com

Lemon Greek Yogurt Bread is a moist, flavorful quick bread that combines Greek yogurt with a bright, citrusy kick.

Read More

Lemon Lush Bars

Photo Credit: www.thespiffycookie.com

These fluffy and creamy lemon lush bars are so good you will find yourself rationalizing that such a light dessert just might be healthy.

Read More

Nutella Stuffed Crescent Rolls

Photo Credit: adayinthelifeonthefarm.blogspot.com

No muss, no fuss stuffed Crescent Rolls, requiring only 2 ingredients and 15 minutes.

Read More

Sheet Pan Pancakes

Photo Credit: cheesecurdinparadise.com

Sheet Pan Pancakes are the easiest way to make pancakes for a crowd!

Read More

The post Carrot Cake Shortbread Cookies are an Unexpected Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

No bake cheesecakes offer a deliciously simple way to enjoy decadent desserts without turning on the oven. Popular varieties include the no-bake salted caramel cheesecake.  It combines a creamy caramel filling with a rich, salty-sweet caramel topping.  There’s tropical-inspired guava cheesecake with a Maria cookie base and has a smooth guava sauce on top. For those who love a hint of spice and cookie flavor, the no bake Biscoff cheesecake has the signature cookie butter base and creamy, cookie butter filling making it a favorite for gatherings and special occasions.

I used to make cheesecake.  For some reason I haven’t made one in forever.  My past recipes focus on health.  I made them with low fat cottage cheese, cream cheese, and egg substitute.  We used to eat healthier when we first started dating.  Now, not so much.

But I need to get back into eating healthier.  And that’s starting with this no bake salted caramel cheesecake.  Feel free to use the regular versions of the ingredients.  I used the reduced fat whipped topping and the reduced fat cream cheese.  I can’t do the no fat cream cheese.  It just doesn’t taste right to me.  And the texture is very different.

What is salted caramel?

Salted caramel is a delicious combination of rich caramel and sea salt.  This combination creates a perfect balance of sweet and savory flavors.  It is the perfect embodiment of how a twist in flavors can turn into the most desired combination of flavors.

Salted caramel was invented by a caramélier and chocolatier in France.  Henri Le Roux took his inspiration for salted caramel from the infamous butter of Brittany infused with the local sea salt.  He wanted to create something that stood out and would stand out amongst all the French confections in the world.  Combine caramel with the salted butter was divine enough, but he elevated it with some crushed nuts.

What is the difference between caramel, butterscotch, and toffee?

All three combine butter and sugar that is cooked to certain stages or candy temperatures.  Caramel combines butter and granulated sugar.  These two cook until it reaches 340 F to make the delicious confection we know and love. For the sauce, the sugar is cooked then the butter is added and cooked, and finally cream is added which makes the creamy sauce we love.

Butterscotch and toffee are closer in relation.  They’re both made using butter and brown sugar.  However, butterscotch is cooked to 289 F for a rich, buttery sauce.  Toffee continues to cook until to the hard crack stage between 295 and 309 F.  Butterscotch sauce is made the same way caramel sauce is, just with brown sugar.

How do you make the crust for this no bake cheesecake?

Most cheesecake recipes call for a graham cracker crust.  Crushed graham crackers combine with melted butter and get pressed into the pan.  There are many different graham cracker flavors out there.  Cinnamon sugar, chocolate, honey, and regular.  Goldfish has some interesting graham cracker fish flavors like strawberry shortcake, S’mores, and cinnamon roll.

For this no bake salted caramel cheesecake, I wanted to play on the salted caramel.  I used my favorite cookie for crusts, Maria cookies.  I combined them with some mini pretzels.  This combination of flavors plays off the salted caramel filling of this no bake cheesecake.  The crunchy texture of the crust also adds an extra layer of deliciousness to each bite.

Ingredients for this no bake cheesecake recipe

There are only 2 ingredients that you might not have on hand. Salted caramel sauce and butterscotch pudding mix are not something I keep on hand either.

Pantry ingredients – cookie crumbs, pretzel crumbs, butterscotch pudding mix, salted caramel sauce

Refrigerator ingredients – butter, cream cheese, milk, whipped topping

Instructions to make this salted caramel no bake cheesecake

Put 2/3 of a package of Maria cookies into the food processor with 1/2 cup of mini pretzel twists. Pulse until they resemble large crumbs.  I didn’t want to process them to a fine crumb. I wanted pieces of pretzel to stand out in the crust.  Next, combine them with the melted butter and press the crumbs into an 8 inch springform pan.  Refrigerate for about 30 minutes or until the crust hardens.

Since I had the food processor out, I combined the milk with the butterscotch pudding. I couldn’t find caramel pudding mix! I added the salted caramel sauce and processed until it was smooth.  Next, I added cream cheese and continued to process the filling.

Then I poured the mixture into a large mixing bowl. Then I folded in the whipped topping until the filling was light and smooth.  I poured the filling into the prepared crust. Lastly, I put it in the refrigerator until it set up which took about 3 hours for me.

Serving your No Bake Salted Caramel Cheesecake

I spread some caramel sauce on top of my cheesecake for added caramel flavor.  And it makes for a nice topping that your pretzel pieces can stick to.  Since I included the pretzels in the crust I thought it would be a great twist to sprinkle some crushed pieces of pretzel on top.  That will let everyone know that there’s pretzels in the crust, too.

Alternatively, you could sprinkle some chocolate shavings on top or some crushed nuts.  I’m thinking of something buttery like cashews or toasted macadamia nuts.  Both of would elevate the buttery flavor of the salted caramel filling. 

You could go with a toasted almond on top, too.  Or even a honey roasted peanut or peanut brittle!  The peanut brittle would really bring home the caramel flavor, too.

What does this no bake caramel cheesecake taste like?

I like that it’s not overly sweet.  The salted caramel sauce added the perfect amount of salt to pair with the pudding and cream cheese.  The cheesecake flavor comes through with the sweet tart cream cheese filling.  And then there’s the crust!  It has a sweet and salty flavor to it to pair with the salted caramel sauce.

This no bake cheesecake is a great dessert for your Easter or spring dinner.  It doesn’t take a lot of ingredients or skill to make this no bake dessert.  If you can use a processor then you’re golden! 

It can easily be made a couple of days ahead of time.  Just make sure to put cling wrap on top of the filling so it doesn’t form a skin.  You could spray it lightly with cooking spray so it doesn’t stick but still keeps a skin from forming.

Yield: 8

No Bake Salted Caramel Cheesecake

Prep Time: 10 minutes

Additional Time: 2 hours 30 minutes

Total Time: 2 hours 40 minutes

Looking for a show-stopping dessert for your Easter celebration? Look no further than this easy and delicious No Bake Salted Caramel Cheesecake.

Print

5.0 Stars (1 Review)

Ingredients

• 1 1/2 cups cooke crumbs
• 1/2 cup pretzel crumbs
• 1/2 cup melted butter
• 1 cup milk
• 1/2 cup salted caramel sauce
• 3.4 ounce butterscotch pudding mix
• 12 ounces cream cheese
• 2 cups whipped topping

Instructions

1. Combine the cookie crumbs and pretzel crumbs with the melted butter and stir until the crumbs are thoroughly coated. Press the crumbs in the bottom of an 8 inch springform pan and refrigerate for 30 minutes.
2. Put the milk and salted caramel sauce in a food processor and pulse to combine. Sprinkle the pudding mix on top of the milk and process until smooth. Add the softened cream cheese to the food process and process until the filling is smooth.
3. Pour the mixture into a large mixing bowl and fold in the whipped topping until creamy. Spread the filling into the springform pan. Cover with plastic wrap and refrigerate at least 1 hour or until the filling is firm.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 366Total Fat 32gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 9gCholesterol 84mgSodium 312mgCarbohydrates 16gFiber 0gSugar 12gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday #SpringSweetsWeek Recipes

Spring Sweets Recipes Monday 2025

Delicious recipes for all your spring family gatherings and holiday dinners.

Basil Strawberries and Cream Cookie

Photo Credit: www.thespiffycookie.com

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

Read More

Homemade Butter Toffee

Photo Credit: artofnaturalliving.com

Homemade butter toffee is a crunchy and tasty treat that is perfect for beginner candymakers!

Read More

Carrot Cake Shortbread

Photo Credit: www.jolenesrecipejournal.com

Carrot Cake Shortbread is a fun twist on a classic cookie, combining the flavors of carrot cake with the buttery, crumbly texture of traditional shortbread.

Read More

Springtime Pretzel Bites

Photo Credit: www.4theloveoffoodblog.com

These sweet and salty snacks are a fun party treat to make and eat!

Read More

Funfetti Easter Cupcakes

Photo Credit: www.hezzi-dsbooksandcooks.com

Made using a spring Funfetti cake mix as the base, they’re light, fluffy, and speckled with colorful bursts of confetti sprinkles and are topped off with homemade buttercream frosting.

Read More

Irish Apple Cake

Photo Credit: adayinthelifeonthefarm.blogspot.com

Dense, yet moist, stuffed with apple slices and served with a creamy, custard sauce it is a little taste of heaven.

Read More

Lemon Matcha Muffins

Photo Credit: www.cindysrecipesandwritings.com

Lemon Matcha Muffins taste like a tea party! Green matcha tea cake-like muffins with a drizzle of lemon.

Read More

Small Batch Carrot Cake

Photo Credit: cheesecurdinparadise.com

My Small Batch Carrot Cake with Cream Cheese Frosting is a quick and easy dessert. A delicious, sweet treat for a small get-together or a potluck.

Read More

Twix Cookie Cups

These delightful little treats are sure to hit the spot and leave you wanting more.

Read More

The post Surprise Your Guests with No Bake Salted Caramel Cheesecake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

Nothing says spring desserts than bright and fresh citrus recipes. That includes Meyer lemon desserts. I have a few on the blog. All stemming from this #SpringSweetsWeek. Before then, I had only heard of them but never found them at my local grocery store. I’m thrilled to get a generous amount of them to create delicious recipes like this one for this event.

What are Meyer lemons and how are they different from other lemons? 

Before we dive into the ingredients needed for this Moist Meyer Lemon Loaf, let’s first explore what sets Meyer lemons apart from other varieties. Meyer lemons are a hybrid citrus fruit believed to be a cross between a traditional lemon and a mandarin orange. They are smaller, rounder, and have thinner skin than regular lemons. This gives them a sweeter and more floral flavor profile. Meyer lemons are also less acidic than their counterparts, making them a popular choice for baking and cooking. Their distinct taste adds a unique twist to recipes, like this delectable lemon loaf.

My husband loves to make chicken piccata. I keep waiting for him to perfect his recipe so I can share it on the blog. He keeps changing it up every time he makes it. I think the basic recipe is the same, but this time he added mushrooms which changed the dynamic of the dish completely! And in a good way. I keep asking him if he’s finished with it and he keeps saying, “Almost!”

To me, they are like lemons combined with a drop or two of rose water. Not overly floral but definitely have a little floral hint to their flavor. I like that Meyer lemons are not as acidic as regular lemons but that does mean it might take a little more Meyer lemons that regular to get that lemon flavor you want. Don’t expect this loaf to be overly lemon in flavor. It’s there but not in your face lemon flavor.

What ingredients are needed for this Moist Meyer Lemon Loaf?

To create this Moist Meyer Lemon Loaf, you will need a handful of simple yet basic ingredients that come together to produce this moist Meyer lemon loaf:

• Butter – make sure it’s room temperature to play well with the sugar in the bowl.
• Sugar – not too much to take away from the sweetness of these Meyer lemons. This also goes into the syrup that is drizzled on top of the loaf.
• Brown sugar – this provides a little extra crunch on top of the loaf.
• Eggs – make sure they’re at room temperature to blend in better with the rest of the wet ingredients.
• Meyer lemon juice and zest – I used about 4 lemons for the juice and 3 for the zest. These go into both the lemon loaf and the syrup drizzled on top.
• Sour cream – adds a little extra moisture and tang to the loaf.
• Milk – combined with the cream keeps this lemon loaf moist.
• Vanilla bean paste – adds a nice flavor that brings out the floral notes of the Meyer lemons.
• Ground cardamom – also brings some flavor to the party to compliment the Meyer lemon flavor.
• Flour – I used all-purpose unbleached flour.
• Salt – for all desserts you should add a little salt to balance the flavors of the recipe.
• Baking powder – gives rise to the loaf and makes the crumb nice and tender.

How do you make this Meyer Lemon Loaf?

First, preheat your oven. Sometimes I forget to do this and have to wait for it to heat up before I can combine the wet and dry ingredients. If you do forget and also forget to set out your butter and eggs to come to room temperature then it’s a win win for you! Yes, I do this, too.

Of course, there’s a trick to getting these things to room temperature quickly. Heat a glass bowl of water in the microwave. Then you carefully pour out the water and put the bowl upside down over the butter or eggs. Give it about 5 to 10 minutes and they should be soft/warm enough to start making the batter.

What are some tips for making a moist quick bread like this lemon loaf?

First, make sure to measure your ingredients accurately, especially the flour. Too much flour can result in a dense and dry loaf. I fluff the flour before I measure it so it’s not dense and packed down when I go to measure it. I scoop up some flour and sprinkle it on top. Doing this a few times will aerate the flour and make sure you don’t measure too much flour for this recipe.

Next, don’t overmix the batter. I use the Alton Brown method. I stir the batter just a few times. There’s usually still some flour lumps in there, but that’s okay. The batter sits for 5 to 10 minutes before I come back and stir it one or 2 more times. This ensures that it’s not overmixed and has a light texture when it bakes.

Make sure your ingredients, especially your wet ingredients, are at room temperature. If you combine softened butter with sugar and then add in some cold eggs, it will harden the butter up. This could prevent the wet ingredients from becoming smooth and creamy like they should be. And could alter the texture and moisture of your lemon loaf.

Finally, when the loaf comes out of the oven poke it with a skewer. This will allow the lemon syrup to penetrate the loaf and bring even more moisture to the party. It elevates the lemon flavor and makes it sweet for those that don’t really like lemon desserts. Like my husband.

Serving ideas for Moist Meyer Lemon Loaf

For a delightful twist on a classic lemon loaf, serve slices with a dollop of tangy Greek yogurt, drizzle of honey, sprinkling of chopped pistachios, and a dusting of freshly grated lemon zest on top. This addition not only enhances the citrus flavors but also adds a creamy and refreshing element to each bite. The pistachios add a nice salty crunch, too.

If you’re looking to indulge, try drizzling a homemade lemon glaze over the cooled loaf. To make the glaze, simply whisk together powdered sugar, fresh Meyer lemon juice, and a touch of vanilla extract until smooth. Pour the glaze over the loaf, allowing it to drip down the sides for an extra burst of sweetness. This is a classic way to top a lemon loaf.

For a more elegant presentation, serve the Meyer Lemon Loaf alongside a scoop of rich vanilla ice cream or a light and airy vanilla mousse. This changes the bread from a breakfast treat to a delicious dessert. A light dusting of powdered sugar to garnish will complete the presentation.

Whether you choose to keep it simple with a dusting of powdered sugar or get creative with different serving ideas, one thing is certain this Moist Meyer Lemon Loaf will be the star of any gathering. Enjoy experimenting with different pairings and presentations to find your perfect way to celebrate this citrusy treat this spring!

Yield: 10

Meyer Lemon Loaf

Cook Time: 50 minutes

Total Time: 50 minutes

Indulge in a burst of tangy sweetness with every bite of our Moist Meyer Lemon Loaf ???? Perfect for a summer picnic or an afternoon treat.

Print

No Ratings

Ingredients

• 1/2 cup butter
• 1 1/2 cup sugar, divided
• 2 tablespoons brown sugar
• 2 room temperature eggs
• 1/4 cup sour cream
• 1/4 cup milk
• 2 tablespoons lemon zest, divided
• 4 1/2 tablespoons lemon juice, divided
• 1/2 teaspoon vanilla bean paste
• 1 1/2 cups flour
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 350 F.
2. In the bowl of a stand mixer combine the butter with the 1 cup of sugar and the brown sugar and beat until combined. Add the eggs one at a time stirring after each. Stir the sour cream, milk, and 3 tablespoons lemon juice together and add to the mixer. Finally, stir in 1 1/2 tablespoons of lemon zest and vanilla bean paste until combined.
3. Combine the flour with the salt, ground cardamom, and baking powder in a mixing bowl and stir with a whisk to break up any lumps in the flour.
4. Add the flour mixture to the batter and stir until almost combined but some pockets of flour remain. Let the batter sit for 5 to 10 minutes. Stir one or two more times before pouring the batter into a loaf pan lined with parchment.
5. Bake at 350 F for 45 to 50 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean because then the carryover cooking will dry it out.
6. While the loaf is baking, combine the remaining sugar, lemon juice, and lemon zest in a small saucepan and simmer until the sugar is melted and the mixture is slightly thickened. Allow it to cool in the pan.
7. When the lemon loaf is done, remove it from the oven and poke the loaf with a skewer. Brush the top of the loaf with the lemon syrup and allow it to cool completely in the pan before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 306Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 249mgCarbohydrates 48gFiber 1gSugar 33gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

View the list of prizes in my blood orange crepe suzette recipe.

a Rafflecopter giveaway

Disclaimer:

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

Rules:

The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Lemon Recipes

Blueberry Lemon Scones

Blueberry Lemon Scones are moist and delicious with a hint of lemon flavor and full of blueberry goodness.

Get the Recipe

Strawberry Lemonade Macaron

Strawberry Lemonade Macaron have the sweetness of strawberries in the shells and the tartness of lemons in the buttercream. They taste like the delicious summertime drink in a macaron.

Read More

Poison Ivy Muffins with Lemon Drop Glaze

Dare to be bold with our Poison Ivy Muffins with Lemon Drop Glaze - a unique and delicious treat that is sure to impress.

Read More

Meyer Lemon Scones

Meyer Lemon Scones have a hint of lemon flavor in a British style scone. They’re taller, less sweet, and oh so delicious spread with lemon curd.

Read More

Meyer Lemon Upside Down Cake

Meyer Lemon Upside Down Cake is super simple to make and tastes lemony and delicious. The cake is rustic with flecks of candied ginger throughout for a pleasant surprise.

Read More

Meyer Lemon Olive Oil Muffins

Meyer lemons have the flavor of lemons without the acidity. These Meyer Lemon Olive Oil Muffins are packed with delicious lemon and olive oil flavor and speckled with chia seeds for added protein.

Read More

Meyer Lemon Ginger Cookie Truffles

Meyer Lemon Ginger Cookie Truffles have light, lemon flavor, rich ginger flavor, and a sweet white chocolate coating on the outside. These are not overly sweet and taste perfectly packed with flavor.

Read More

Lemon Lime Macaron

Lemon Lime Macaron have lemon in the shells and key lime buttercream filling.  They're the perfect sweet tart treat.

Read More

Lemon Daisy Tartlets

These dainty little flowers are super easy to make. Even the curd is easy because it’s made in the microwave! Lemon Daisy Tartlets are super cute and packed with sweet tart flavor of fresh lemon curd. They’re perfect for spring time menus!

Read More

Lemon Blackberry Poppy Seed Muffins

Satisfy your sweet tooth with these delectable Lemon Blackberry Poppy Seed Muffins! Bursting with flavor and perfect for breakfast or dessert.

Read More

Lemon Basil Macaron

Read More

Almond Sesame Ginger Lemon Cookies

Read More

Lemony Turkey Piccata Meatballs and Spaghetti

Read More

One Pot Brussels Sprouts and Lemon Orzo

Read More

Lemon Dill Orzo Shrimp Salad

Read More

Lemon Dill Finishing Salt

Read More

Lemon Dill Crab Cakes

Read More

Lemon Chicken with Spinach and Orzo

Read More

Lemon Bay Pan Roasted Shrimp

Read More

Crispy Lemon Pepper Wings

Read More

Chicken and Pasta with Lemon Basil Cream Sauce

Read More

Lemon Basil Carbonara

Read More

The post Moist Meyer Lemon Loaf is a Citrus Lover’s Dream Come True appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

The only figs I’ve eaten are dried or in those cookies.  You know which ones I’m talking about, right?  So, when I got my hands on some fresh figs for Spring Sweets Week, I was thrilled!  I had such great plans of making something delicious with the fresh figs.  But I was sort of underwhelmed by the fig flavor in the cookies I made with them.  Don’t get me wrong they had great texture, but I couldn’t taste the figs.  And I wanted to taste the figs! 

Then I thought how much I love fig preserves!  So, I decided to make some fresh fig preserves with them.  But then what to make with the preserves?  Fig jam shortbread bars!  It would highlight the delicious, fresh fig preserves and be a tasty cookie bar with a buttery shortbread crust. 

What are figs?

Figs are the fruit of a particular type of Ficus tree.  Ficus carica to be exact.  The “fruit” is a syconium or a type of multiple fruit.  Meaning they’re a fruit that forms around a cluster of inverted flowers similar to a pineapple.  And they’ve been around a long time.  It’s one of the first plants humans cultivated.  Researchers found fig fossils dating back to 9400 BC!  That’s a really long time ago.

Figs have a unique sweet honey-like flavor with a soft texture.  Some say they taste like strawberries or cherries and some say they taste like brown sugar or melons.  Because of their soft flesh most figs do not transport well.  That’s why most are processed into dried figs or fig preserves.  Or turned into cookies like those famous ones I talked about earlier.

How do you make fresh fig preserves?

I made a very simple fig preserve for these shortbread bars.  I took four pints of fresh figs and coarsely chopped them.  They went into a small saucepan with 1 cup of sugar, 1 teaspoon vanilla bean paste, and 2 tablespoons of Meyer lemon juice.

I simmered the fig mixture for about 20 to 30 minutes, stirring occasionally, until the sugar dissolves and the figs are soft.  I smoothed the mixture out with my immersion blender.  You could use your blender if you don’t have an immersion blender.  Just make sure there’s a few chunks of figs for aesthetics.  It cooled in the pan before I put it in the fridge to chill until I was ready to make the fig preserve bars.

Ingredients in homemade fig preserve shortbread bars:

For the homemade fig preserve shortbread bars, you’ll need a few key ingredients to create a perfect balance of flavors and textures:

Butter – use cold butter to keep the shortbread crispy and layered with buttery goodness.

Sugar – I used a combination of granulated and brown sugar.  The brown sugar makes the base a little crispier when they first come out of the oven, but they soften up as the cookies cool and rest overnight.

Salt – you should always add salt to your sweets to have a nice balance of flavors.

Vanilla bean paste – this gives makes the shortbread base have a hint of vanilla that ties into the vanilla in the fig preserves.

Flour – I used all-purpose unbleached flour.

Cold cream – 2 to 3 tablespoons of whipping cream is just enough to bring the dough together and make it easier to press into the bottom of the pan.

Fig preserves – if you don’t have fresh figs to make your own then use a quality store bought brand.

How do you make fig shortbread bars?

To make fig shortbread bars, start by preheating your oven to 350 F.  Then put your butter, sugars, salt, and flour in the bowl of a food processor.  Pulse until the butter and flour forms a coarse meal.  Add in the extract and the cream 1 tablespoon at a time until the mixture either forms a ball or you can ball it up in your hand.

Press two thirds of the shortbread mixture into the bottom of a 9 x 13 x 3 baking pan.  I have a broiling/roasting pan that came with a rack that I used, but if you have something similar in size, then use it.  After pressing the shortbread crust into the pan, bake it for about 10 minutes for a crispier bottom.

There’s no need to cool the crust before putting the fig preserves on top.  Spread them out evenly and then sprinkle the remaining shortbread mixture on top.  Then place everything back into the oven for 20 to 25 minutes or until the fig preserves are bubble and the crumb topping is lightly browned. 

Allow the fig shortbread bars to cool before cutting them into squares or bars for serving. The combination of buttery shortbread, sweet fig preserves, and a hint of vanilla creates a decadent treat that is sure to impress your guests.  With homemade fig preserve shortbread bars, you’ll have a crowd-pleasing dessert that is both simple to make and incredibly delicious. 

What do Homemade Fig Preserve Shortbread Bars taste like? 

That depends on when you eat them.  If you eat them the same day, the shortbread crust is crispy and flaky just like shortbread should be.  The figs preserves are sweet and have a hint of fig flavor.  However, if you refrigerate them and let them sit overnight the shortbread crust is soft and tender.  The fig preserves have more flavor.  And the whole bar tastes like those famous cookies. 

For me, it’s hard to decide which I like best.  I really liked the crispy shortbread crust on the first day, but I thoroughly enjoyed the flavor of the figs that come out after sitting in the fridge overnight.  To be honest, I enjoyed them both equally.  

So, I have this friend who has recently planted a fig tree.  I am hoping that she will have a lovely harvest and have extra figs to share with me.  Because I know I want to make these bars over and over again.  They were not difficult to make and tasted scrumptious whether you noshed on them straight out of the oven or waited for the crust to soften. 

Push comes to shove, I can just look for some fresh figs at the grocery store.  Hopefully, I can find some.  I haven’t had much luck thus far, but I haven’t tried all the 20+ stores I have in the area.  Oh, and you can swap out the fig for your favorite preserves.  Maybe add a sprinkling of toasted almonds or pecans on top for extra crunch and flavor, too.

Yield: 12

Homemade Fig Preserve Shortbread Bars

Cook Time: 45 minutes

Total Time: 45 minutes

Craving something sweet but tired of the same old options? These Fig Preserve Shortbread Bars are a twist on a classic treat that will satisfy your sugar craving.

Print

5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla bean paste
• 2 cups flour
• 1 - 2 tablespoons cold cream
• 1 1/2 - 2 cups fig preserves

Instructions

1. Preheat your oven to 350 F.
2. Then put your butter, sugars, salt, and flour in the bowl of a food processor. Pulse until the butter and flour forms a coarse meal. Add in the extract and the cream 1 tablespoon at a time until the mixture either forms a ball or you can ball it up in your hand.
3. Press two thirds of the shortbread mixture into the bottom of a 9 x 13 x 3 baking pan. Bake it for about 10 minutes for a crispier bottom.
4. Spread the fig preserves out evenly and then sprinkle the remaining shortbread mixture on top. Then place everything back into the oven for 20 to 25 minutes or until the fig preserves are bubble and the crumb topping is lightly browned.
5. Allow the fig shortbread bars to cool before cutting them into squares or bars for serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 406Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 177mgCarbohydrates 79gFiber 1gSugar 47gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Wednesday #SpringSweetsWeek Recipes

• Air Fryer Blueberry Crisp from Shockingly Delicious
• Cardamom Lemon Mousse from Cindy’s Recipes and Writings
• Chocolate Easter Eggs with Matcha, Beet or Lemon Filling from Our Good Life
• Dragon Fruit and Citrus Overnight Oats from Cheesecurd In Paradise
• Drangonfruit Kheer from Magical Ingredients
• Fig Preserve Shortbread Bars from A Kitchen Hoor’s Adventures
• Green Tea Matcha Cookies from The Spiffy Cookie
• Homemade Fig Bars from Blogghetti
• Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D’s Recipe Box
• Lavender Cardamom Biscotti from Jolene’s Recipe Journal
• Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm
• Lemon Ginger Ice Cream from Karen’s Kitchen Stories
• Lemon Pound Cake with Lavender Glaze from That Recipe
• Lemonade Cookies from In Our Spare Time
• Raspberry Coffee Dessert Crepes from For the Love of Food
• Waffle Bar from Art of Natural Living

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

The prize information can be see in my Blood Orange Crepe Suzette post.

a Rafflecopter giveaway

Disclaimer:

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

Rules:

The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Impress Your Family with Homemade Fig Preserve Shortbread Bars appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

Crêpes are so delicious. Their delicate flavor and versatility makes them a fun and tasty dish. I’m going to tell you that crêpes aren’t as hard to make as you think. You don’t need a crêpe pan or that little wooden paddle thing. I speak from experience on this one. Because I made a crêpe cake roll that required a lot of crêpes. Not to mention a really old paleo recipe for crab crêpes.

To make crêpes you only need a blender, a good non-stick skillet, and a spatula. Oh, and a ladle. Yes. That’s it. The ingredients go in the blender and have a whirl. You spoon some into the pan and swirl it around quickly before it sets up and you flip it with the spatula. Easy peasy! As with all things, it just takes a little bit of practice. And with this delicious crêpe suzette you’ll want to practice making crêpes all the time!

History of crêpes and crêpe suzette

Crêpes claim to fame are a mistake of a housewife in the 13th century. The story goes that she accidentally dropped some porridge on a hot skillet. Back then you didn’t waste anything even happy accidents like this one.

Crêpe Suzette has two stories. One is an accident of a 14-year-old assistant waiter that accidentally allowed the liqueur to catch fire and flambe. The head waiter was under the gun and couldn’t start over. He served the dish anyway and the prince loved it. The second has it name after an actress in the Comédie Française. She played a maid and served crêpes. The director wanted to get the audience’s attention and set the liqueur on fire. Things flaming on stage would definitely get my attention.

No matter who invented it, Crêpe Suzette is a simple but stunning dish. It’s crêpes in a caramel butter sauce with orange juice and orange flavored liqueur. Typically prepared tableside, the liqueur is flambéed before serving which brings all the flavors together and makes this dish look stunning when it’s made.

What is a blood orange and how do choose the perfect oranges for this recipe?

Blood oranges are a variety of orange that are known for their rich, crimson-colored flesh and a unique blend of sweet and tart flavors. The pigmentation in their flesh comes from anthocyanins, antioxidants also found in other red fruits like cherries and raspberries. Ripe blood oranges offer a juicy sweetness with a slightly tangy undertone, adding a complex, citrusy flavor to dishes. To me they taste like an orange and a tangerine with a drop or rose water or two. They have a hint of a floral flavor to me.

When choosing blood oranges for your Blood Orange Crêpe Suzette, look for fruits that are heavy for their size and have a firm, smooth skin. Avoid any oranges that are soft or shriveled, as this may indicate over ripeness. The best blood oranges will feel plump when gently squeezed and have a bright, vibrant skin color. Some may even have a red hue to their skin. Additionally, give the oranges a gentle sniff to check for a fragrant, citrus aroma which is a good indicator that it’s ripe.

I used fresh squeezed blood orange juice to replace the orange juice in a traditional Crêpe Suzette. To add even more orange flavor, I used the zest of the blood oranges, too. This combined with the Triple Sec I used made this blood orange crêpe suzette over the top with orange flavor. 

If you want to kick things up a bit you can add some of the zest to your crêpe batter. Since I used pre-cooked crêpes I didn’t have that luxury. But if you plan on making your crêpes from scratch, try it! It won’t hurt to have more orange flavor making this a vibrant and super scrumptious dessert. 

Tips for flambéing your crêpe suzette 

To truly elevate your Blood Orange Crêpe Suzette to the next level, consider incorporating a flambé finish. Flambé is classic technique involves heating a small amount of liquor, such as Triple Sec, Grand Marnier, or Cointreau, in a pan and then lighting it to create a dramatic burst of flames. It not only looks amazing, but it also burn off the alcohol making the sauce smoother and more cohesive. 

Carefully pour the liqueur over your crêpes just before serving to infuse them with a warm, boozy undertone that complements the tangy citrus flavors. I typically do this with the pan off the hat. Then I return the pan to the heat, grab a skewer and light it off the burner, then touch it to the alcohol to ignite it. Some might have a long electric fire starter for a fireplace or a grill. If you have one, use it. I just grab what’s on hand and that’s a wooden skewer. 

The flambé not only adds a visual element to your dessert presentation but also imparts a rich and aromatic essence that will leave your guests impressed. With this final touch, your Blood Orange Crêpe Suzette will be transformed into a show-stopping masterpiece that is sure to dazzle everyone at your table. 

Serving tips for you Blood Orange Crêpe Suzette

For a truly memorable spring or Easter dessert spread, consider serving your Blood Orange Crêpe Suzette alongside a selection of complementary treats. Fresh berries, such as raspberries or strawberries, add a burst of color and freshness that pairs well with the citrusy notes of the crêpes. A dollop of whipped cream or a scoop of vanilla ice cream can help balance out the tartness of the blood orange sauce and provide a creamy contrast to the delicate crêpes.

For those looking to make a statement with their dessert presentation, consider incorporating candied blood orange slices or mint leaves as a garnish. These decorative elements not only add a pop of color to your spread but also offer a subtle hint of freshness that can enhance the overall dining experience.

While you’re thinking of your garnish, also think of how you can showcase this delicious Crêpes Suzette. Serve them on a beautifully patterned plate or platter to create a visually striking display that is sure to impress your guests. I suggest a light color platter so your guests can see the rich, red orange color of the caramel sauce.

Incorporating the vibrant flavors of blood oranges into your Crêpe Suzette will elevate your dessert game to new heights. Impress your guests this Easter with a show-stopping treat that melds tangy zest with decadent sweetness. As you try your hand at making this indulgent dessert, remember that the key ingredient is your passion for creating memorable culinary experiences. So go ahead, make this blood orange crêpe suzette and savor the sweet success that follows.

Yield: 4

Blood Orange Crêpe Suzette

Cook Time: 15 minutes

Total Time: 15 minutes

Satisfy your sweet tooth with the ultimate indulgence - #BloodOrange Crepe Suzette! A citrus twist on a classic dessert that is sure to brighten up your day.

Print

5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1/4 cup blood orange juice
• 2 tablespoons blood orange zest
• 1/4 cup orange liqueur
• Caramel sauce

Instructions

1. Place the butter, sugars, orange juice, and orange zest in a large nonstick skillet over medium heat. Stir until the sugar dissolves and allow the mixture to simmer, stirring occasionally, until thickened enough to coat the back of a spoon; about 10 minutes.
2. Fold the crepes into quarters and carefully add them to the pan. Turn them over to coat both sides.
3. Remove the pan from the heat and pour the liqueur into the pan. Carefully ignite the liqueur and put the pan back onto the heat. Continue to simmer a few more minutes stirring with a whisk until the flame goes out.
4. Garnish with caramel sauce and your choice of fresh fruit, fresh mint, whipped cream, or ice cream and serve immediately.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 364Total Fat 23gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 61mgSodium 220mgCarbohydrates 34gFiber 0gSugar 33gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday #SpringSweetsWeek Recipes

• Banana Dragon Fruit Muffins from Palatable Pastime
• Berry Triple Layer Cake from In Our Spare Time
• Blood Orange Crumb Muffins from Cindy’s Recipes and Writings
• Blood Orange Posset from Karen’s Kitchen Stories
• Holiday Fruit Salad from A Day in the Life on the Farm
• Lavender Lemon Creme Brulee from The Spiffy Cookie
• Lemon Blueberry Pound Cake from Art of Natural Living
• Lemon Mousse Filled Crepe Cups with Berries from Blogghetti
• Lemon Raspberry Crepe Cake from Jolene’s Recipe Journal
• Meyer Lemon Almond Pound Cake from Cheesecurd In Paradise
• Meyer Lemon Upside Down Cake from Hezzi-D’s Recipe Box
• Split Seconds Cookies from Shockingly Delicious
• Springtime Chocolate Terrarium Dessert from For the Love of Food
• Sweet Crepes with Luscious Fruits from Our Good Life
• Tangerine Upside Down Cake from Magical Ingredients
• Tangerine Vanilla Fig Preserves from That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

The post Level Up Your Brunch Game with Blood Orange Crêpe Suzette appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

April 4th is Carrot Day! I feel like they just don’t get the star attention they deserve. Not like asparagus or green beans. You basically get them sautéed with honey and butter or they’re roasted. Maybe you’ll get a puree or mash out of it if you’re lucky. I did find this delicious honey carrot soup, but if you look for carrot recipes, there’s really not much that stands out.

We love carrots in this house. I don’t know why I don’t make them more often. When I do make them, they vanish. There’s none left. I could cook 2 pounds of air fryer carrots  and we would still eat them all for dinner with no leftovers.  

What is a carrot?

It’s a root vegetable. I think we can all agree about that. They’re the domesticated version of the wild carrot that is native to Europe and Southwestern Asia. It probably originated in Persia where they grew it for leaves and seeds. It took a while before we started eating the tap root. Historians have found seeds as far back as 2000-3000 BC but the first mention of the root isn’t until the 1st century.

Carrots are in the same family as parsnips, which is sort of obvious. But did you know that they’re related to fennel, celery, and celery root? They’re also related to herbs grown for their seeds like anise, caraway, dill, coriander, and cumin. However, they’re also related to giant hogweed, poison hemlock, and Queen Anne’s lace which are invasive and can be toxic.

Carrots are not just orange. They come in a range of colors from purple to yellow to white. The purple carrots have high levels of flavonoid compounds that make the red, blue, and purple pigmentation in plants. Carrots are white due to pigmentation and lack of carotenoid. These carotenoids are the reason carrots are orange in the first place.

Did you know baby carrots aren’t actually baby carrots? They’re not. Baby carrots are carrots cut down into that shape. And it was a worthwhile venture in the 80s. Baby carrots are a very popular snack food. I even feed some to the dogs as treats. They love them!

What are Irish Buttered Carrots?

Also known as Slieve Na Mbam, they’re carrots cooked in milk and butter. Cream is added and the sauce simmers until thickened. Some recipes call for egg yolks to thicken the sauce. I opted for simmering the sauce until reduced and then adding a little slurry to thicken it up a little more.

I don’t know the history of the dish. And I think Slieve Na Mbam means mountain of women. So, I’m not sure how that translates into carrots cooked in cream and butter. But it’s also the name of place so maybe the recipes originated from there? I can’t find much history about this recipe. But what I do know is that it’s simple and simply delicious.

How do you make Irish Buttered Carrots?

Normally I don’t peel carrots. I just scrub them really good with a food brush. But this time I peeled them to make them look pretty for you. You can keep the carrots whole or slice them in half lengthwise. If you keep them whole, make sure you put enough milk in the pan to cover the carrots. Or else you can flip them halfway through the cooking time. OR you can cut them into large chunks. They’re your carrots. Cut them however you want!

I put the carrots, garlic, and bay leaves in the pan. Some traditional recipes call for thyme. Fresh thyme would be another good aromatic. You don’t want something overpowering like rosemary in there. You wouldn’t be able to taste the subtle flavors of the carrot if you do. I added the butter and milk to the pan and let the carrots simmer for about 20 minutes.

I took my carrots out of the pan when they were just starting to become tender. I didn’t want them to overcook because the carrots will go back into the sauce. Then I added the cream and simmered the sauce until it was reduced and thickened. If you want it to be thicker, then add a slurry or egg yolks like I talked about above.

Once the sauce thickens, I added the carrots back to the pan and removed the garlic and bay leaves. And any other aromatics you added. When the carrots are warmed up it’s time to eat! Just make sure to garnish the carrots with parsley. The bright flavor of the parsley rounds out the richness of the cream sauce and the sweetness of the carrots.

What do Irish Buttered Carrots taste like?

So sweet. My carrots tasted super sweet. And then there’s the aromatic cream sauce. It has a hint of garlic in there. The bay is even more subtle. I find it deepens the existing flavors in the dish without being obvious.

And then there’s the cream sauce. It’s rich and slightly salty with the butter in there. Preferably Irish butter. The pinch of nutmeg, in my opinion, is always required with a cream sauce. It really does heighten the flavor in the cream sauce. I don’t know how that works, but it does. Trust me.

The delicate flavor of these Irish butter carrots would be great with fish or even chicken. Maybe not beef because that might be a little too rich. Lamb would be delicate enough to pair with these carrots. Especially they’re chops maybe marinated in garlic. Yes, I think that would be delicious!

Yield: 4

Irish Buttered Carrots (Slieve Na Mbam)

Cook Time: 30 minutes

Total Time: 30 minutes

Irish Buttered Carrots, also called (Slieve Na Mbam) is a simple dish that tastes delicious. Simmered in milk and butter, they’re sweet, butter, and packed with flavor.

Print

No Ratings

Ingredients

• 1 pound peeled carrots
• 4 tablespoons butter
• 1 1/2 cups milk
• 3 cloves peeled garlic
• 2 bay leaves
• 1/2 cup heavy cream
• Pinch ground nutmeg
• 2 tablespoons chopped parsley

Instructions

1. Cut the carrots in half lengthwise.
2. Put the carrots, garlic, and bay leaves in a skillet and pour the milk on top.
   Simmer 20 to 30 minutes or until the carrots are fork tender. Remove them and keep them warm.
3. Add the cream and the nutmeg to the pan and simmer until thickened, about 10 minutes. If you want your sauce to be a little thicker, add a flour and water slurry. Remove the bay leaves and garlic before adding the carrots back to the pan. Simmer in the sauce until warm.
4. Serve garnished with chopped parsley.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 295Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 71mgSodium 214mgCarbohydrates 16gFiber 4gSugar 9gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Creative Creations with Carrots

• Bird’s Nest Carrot Cake Cupcakes from Hezzi-D’s Books and Cooks
• Cheesy Baked Carrot Casserole Recipe from Blogghetti
• Chinese Jamaican Beef and Carrots from Karen’s Kitchen Stories
• Copper Penny Salad from Palatable Pastime
• Glazed Turnips and Carrots from That Recipe
• Honey Garlic Roasted Carrots from Jen Around the World
• Irish Buttered Carrots (Slieve Na Mbam) from A Kitchen Hoor’s Adventures
• Maple Glazed Carrots from Art of Natural Living
• Vegan Carrot Almond Rice Kheer from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Irish Buttered Carrots (Slieve Na Mbam) is Simple to Make appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.