easter Archives - Alida's Kitchen

Carrot Cake Waffles #SundaySupper

March 6, 2016 ·

An easy recipe for Carrot Cake Waffles studded with fresh carrots, warm cinnamon and raisins throughout and topped with a lighter cream cheese drizzle. Waffles with a carrot cake twist are an instant family favorite!

Carrot Cake Waffles are everything wonderful about carrot cake made into a delicious (and socially acceptable) breakfast. Don’t get me wrong – I have been known to have cake for breakfast (shh…don’t tell my kids!!) But we have all heard that breakfast is the most important meal of the day, so why not start with something super tasty made a little healthier, like these Carrot Cake Waffles….

Filed Under: breakfast, healthy, kid-friendly, Recipes, vegetarian Tagged With: brunch, buttermilk, cake, carrot, easter, easy, holiday, quick, raisins, sundaysupper, waffles, whole wheat

Carrot Bundt Cake with Cream Cheese Swirl | alidaskitchen.com #recipes #SundaySupper

Carrot Bundt Cake with Cream Cheese Swirl #SundaySupper

April 20, 2014 ·

Nothing says Springtime (or Easter) quite like a carrot cake, and this Carrot Bundt Cake with Cream Cheese Swirl is no exception. The cake is a classic, moist and delicious carrot cake, and inside is a beautiful swirl of sweetened cream cheese.

I wanted to make a new carrot cake-inspired recipe this year and was deciding between waffles and this cake. Then Adam chimed in with a suggestion for carrot muffins. He claimed to have a good recipe and assured me ‘they are very easy to make.’ I was definitely intrigued by this good and easy recipe by my 4 year old, so asked how to make them. Here is his recipe:

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Filed Under: dessert, kid-friendly, Recipes, vegetarian Tagged With: brunch, bundt, cake, carrot, cream cheese, easter, easy, holiday, sundaysupper

Southwestern Quinoa Egg Bake

April 3, 2014 ·

{This recipe for Southwestern Quinoa Egg Bake is part of a Kraft FreshTake #shop hosted by the social shopper media company #CollectiveBias. This story and all opinions are my own. #FreshTake}

Southwestern Quinoa Egg Bake is made with a mix of vegetables, quinoa, three cheeses and seasoned bread crumbs. It takes minutes to prepare and then bakes into delicious brunch perfection!

With Easter Sunday only a few weeks away, I am working on planning our brunch menu. We always like to have something carrot cake-inspired (Carrot Cake pancakes are definitely a favorite!) We also enjoy having a savory egg bake, packed with lots vegetables and cheese. This year, I wanted to give our egg bake a southwestern twist. Then I discovered that Kraft Fresh Take has a new Southwestern Three Cheese flavor. The savory blend of garlic, cumin and red chili pepper bread crumbs along with the Colby, mozzarella and cheddar cheese sounded just perfect for this Southwestern Quinoa Egg Bake!

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Filed Under: breakfast, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: #collectivebias, #freshtake, brunch, cheese, easter, easy, holiday, quick, quinoa, spinach, vegetable

Chewy M&M Sugar Cookies

March 26, 2013 ·

Chewy M&M Sugar Cookies add M&M chocolate candies to the best chewy sugar cookie recipe, resulting in one of my favorite cookies of all time. These are also fun for holidays!

When I first saw a recipe for Chewy M&M Sugar Cookies, and realized it used the same base recipe as my Chewy Sugar Cookies I knew they were going to be good. Since those cookies are one of my favorites of all time, I figured M&Ms could only make them better, right? Right! The sugar cookie base is deliciously chewy and the cream cheese adds a little tang. Chocolate bursts of M&Ms are studded throughout. Chewy sugar cookies made with M&Ms. Genius idea.

I love how cute these look and that they can be made festive for any occasion. Truth be told, I have been trying to make these cookies for months. I have M&Ms for every holiday stocked in my treat drawer that were intended to be used for Chewy M&M Sugar Cookies. While I used Easter “Bunny Mix” M&Ms, these are made in honor of Spring (since there won’t be any left for Easter…Oops!).

Chewy M&M Sugar Cookies

Yields: 24 cookies

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups sugar, plus ⅓ cup for rolling
2 ounces cream cheese, cut into 12 pieces (I used ⅓ less fat cream cheese)
6 tablespoons unsalted butter, melted and hot
⅓ cup canola oil
1 large egg
1 tablespoon milk (I used skim)
2 teaspoons vanilla extract
1⅓ cup M&M chocolate candies

Instructions

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place ⅓ cup sugar in a shallow bowl and set aside (this will be used for rolling).
In a medium bowl, whick the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add 1½ cups sugar and cream cheese. Pour butter over sugar and cream cheese and whisk to combine (some small lumps may remain). Whisk in oil until incorporated. Add egg, milk and vanilla; continue to whisk until smooth.
Add flour mixture and mix with rubber spatula. Add 1 cup of M&Ms and continue mixing until dough forms.
Divide dough into 24 equal pieces. Using hands, roll dough into balls. Roll balls in reserved sugar to coat and place on prepared baking sheets, 12 balls per sheet. Using bottom of drinking glass, flatten balls until 2 inches in diameter. Using remaining M&Ms, gently press 2-3 candies onto tops of cookies.
Bake 1 tray at a time until edges are set and beginning to brown, about 9 to 12 minutes. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely before serving.

Source: as seen on Carrie’s Sweet Life, originally fromTracey’s Culinary Adventures

Filed Under: dessert, Recipes Tagged With: candy, chewy, cookies, cream cheese, easter, holiday, spring, sugar

Carrot Cake Pancakes

March 27, 2012 ·

Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!

Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast

After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes. He wanted them for breakfast, lunch, and dinner. And I can’t blame him really. These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots. There is a touch of brown sugar to give a little sweetness. While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle. Either way is excellent. Pineapple, or whatever your favorite topping, would also be tasty. Enjoy this little taste of spring!

Carrot Cake Pancakes

Yields: 4 servings

Ingredients

1½ cups whole wheat pastry flour (or all-purpose flour)
3 tablespoons brown sugar, packed
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
1 teaspoon vanilla extract
2 cups carrots, finely shredded (about 3 to 4 carrots)
¼ cup chopped walnuts or raisins (optional)
Cooking spray
2 ounces neufachtel cream cheese, room temperature
¼ cup powdered sugar
½ teaspoon vanilla extract
1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)

Instructions

In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.