Friday, January 22, 2010

The first nibble...

Well, kids, I’ve finally done it. I’m jumping in there, getting my feet wet and writing a blog. I found myself wanting to be far more expansive as to my “goings-on” than the Facebook status updates would allow, so what the heck? Let’s dive in, cook, eat, run, workout, share, create and LIVE OUT this wonderful, crazy life!

Before we get started, say hello to the newest and perhaps most beloved member of my little family, my lovely, fire-engine red Kitchen Aid mixer.

You know how there is a different food-feel to each day? Summer evenings have a swaggering, macho, masculine grilling-out quality to them.

On a more cliché note, sick days have a thin, hot, moist, chicken soup-type feel to them. Well, tonight, I feel a baking milieu coming on.

I've never tried this recipe before, so don't judge too harshly.

Spiced Brown Sugar Carrot Bread

Adapted from Food & Wine

Yield: 1 Loaf

1 1/2 cups unbleached all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
1/2 cup oil
grated zest of 1/2 lemon
1 1/4 cup shredded carrots

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray or grease and lightly flour the pans.

In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt.

In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter has doubled in volume, about 2 minutes. Beat in the vanilla and lemon est. Fold in the shredded carrots. Beat in dry ingredients at low speed in 3 batches, mixing well between additions.

(Okay, little confession here: no lemons in the house. Skipped this ingredient).

Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour. Let loaf cool in pan for about 10 minutes before transferring to a baking rack.

It's in the oven now, smells good!
I've got Saturday morning breakfast!

Cheers, kids, good night!


  1. Hi Tay,

    Love the blog...keep'em coming

  2. Excellent Taylor! You have a very unique writing style. I like it! :) Keep em coming!

  3. Thanks guys! I swear on a stack of cookbooks and on the life of my Kitchen Aid mixer that there will be new stuff up tonight.