Tag: pork tenderloin

Best Ever Carrot Cake

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.
  • Preheat
    oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
    leaving an overhang on two side. Grease foil and dust with flour, set
    aside. (This cake can also be made in a 9×13 dish just increase baking
    time to 40 – 50 minutes until toothpick inserted in center comes out
    clean, I have even halved the recipe and baked it in and 8×8 dish).
  • In
    a mixing bowl, whisk together flour, baking powder, baking soda, salt,
    cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
    combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
    Slowly stir in dry ingredients and mix until well blended. Stir in
    grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
    cakes in preheat oven for 35-39 minutes until toothpick inserted into
    center comes out clean. Remove from oven and allow to cool 5 minutes in
    cake dishes before removing to a wire rack to cool. Lift cakes out of
    pan with foil overhang and allow to cool on wire rack completely before
    frosting (once cool I cut about 1/4″ off the tops to even them out
    before frosting, you’ll notice the centers don’t rise as high as the
    rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
    Sprinkle with chopped pecans. Store cake in airtight container.
  • *Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.
  • Cream Cheese Frosting
  • In
    a large bowl, using an electric mixer, whip together cream cheese,
    butter and vanilla until fluffy. Stir in powdered sugar and mix until
    well combine.

Recipe adapted from allrecipes.com

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Best Healthy Delicious Recipes of 2017

A collection of the most popular recipes on Healthy Delicious in 2017

Best Healthy Recipes of 2017

2017 was kind of a weird year. On one hand, it seemed insanely long. On the other, I can’t believe it’s already over. A lot of really shitty stuff happened in the world, but on a personal level I actually had a really great year. I actually wasn’t super focused on this site (I went through a few phases where I kind of dreaded cooking) but I still shared 69 new recipes here in 2017! I also started playing around with doing some recipe videos – they’re a ton of work, but I do enjoy doing them.

We travelled a lot – Shawn and I went to Miami and New Orleans, and took a few day trips to New York City. It was the first time in a long time that I took a real vacation and didn’t just tack on a few days to the end of a conference. I love exploring new places and all of these trips left me with a ton of recipe inspiration.

I joined a “Biggest Loser” competition in the spring and while I was far from the biggest loser, I came out of it with an amazing new group of friends that inspire me every day (shout out to the FPs – I love you girls so much!) I also joined a gym! I never in a million years thought I’d love going to the gym, but somehow I’ve fallen completely in love with aqua classes and with spinning.

I also did a few rounds of Whole 30 and completely fell in love with that. In fact, we both liked it so much that we decided to transition to a paleo-ish diet in 2018! We don’t plan to be super duper strict with it, so this definitely won’t be turning into a paleo blog (at least not yet?), but you’ll likely start seeing more a lot more paleo and Whole 30 compliant recipes here. I’m really excited about it and already have a few great new recipes that I can’t wait to share!

Without further ado, here are the top 10 most popular Healthy Delicious recipes of 2017. Did your favorite make the cut? Leave a comment or send me an email to let me know what it was!

(Here are my most popular recipes from 2016, 2015, 2014, 2013, 2012, 2011, and 2010.)
1. Sheet pan chicken and gnocchi – sheet pan meals were really popular this year in general but this one really took off. I love that you cook the gnocchi right in the oven without having to boil it first. Talk about easy! (Here’s another sheet pan gnocchi recipe if you’re interested.)

Whole 30 Chicken Cauliflower Rice Soup
2. Chicken cauliflower rice soup – This comforting soup was inspired by childhood favorite, chicken and stars. cauliflower rice and coconut milk mean it’s paleo and whole 30 compliant! (Plus it’s super easy to make.)

Homemade goulash soup recipe
3. Goulash soup – Soup is kind of my thing, so it’s not a huge surprise to see two of them so high up on this list. This goulash soup is one of my personal favorites, too. The beef is super tender and the broth has a really deep, complex flavor.

Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs
4. Mayo-free chicken salad sandwiches – This mayo-free chicken salad is so delicious. It’s dressed with a tangy lemon vinaigrette and is delicious on a croissant or in lettuce cups (skip the bread and it’s paleo!)

Easy Turkey Wraps with Caramelized Onion Goat Cheese Spread
5. Easy turkey wraps with caramelized onion goat cheese spread – This recipe is all about that delicious spread!

Instant Pot Red Beans and Rice
6. Instant pot red beans and rice – inspired by my trip to New Orleans, of course.

Easy Watermelon Smoothies 4 Ingredients
7, Watermelon smoothies – These are so good, with a great sweet-tart flavor and just four ingredients!

One Pan Cajun Chicken Penne with Artichokes and Lemon // Recipe

8. One pot cajun chicken pasta with artichokes – I made this one a lot this year, myself. It’s so easy and really flavorful. You have to love a one pot meal!

Pina Colada Protein Shake
9. Pina colada protein shakes – This is definitely one of my favorite recipes of the year, and my favorite protein shake recipe ever. It’s how I started most mornings this summer.

Ham and Kale Egg Cups Image
10. Ham and kale egg cups – These are a great, paleo-friendly breakfast that you can make ahead for the week!

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

My daughter has this runny nose. It somehow creates this constant smear of dirt on the side of her cheek. I call it “booger face”. Gross, right? Well, if you have kids you know exactly what I am talking about- you don’t get to them with a tissue every time they need it and so they wipe their runny nose across their cheek with their hand. It ends up collecting dirt as it dries and leaves them looking like they just rolled their face around in the backyard. I’ve spent the last two days wiping her face clean on 30 minute intervals. And now I have a 102+ temperature. GREAT.

I am keeping a good 3 foot distance between me and my 5 month old for the moment. There is nothing worse than a sick baby. But because I know I can’t, all I want to do is pick him up, squeeze him, and plaster him with kisses… I just want to devour that baby! I’ll have to settle with just appreciating his cuteness from afar until I am better though.

On a totally different note- I made this crockpot pork for Dave last week. I am always looking for new things to make for him, to keep things interesting. I don’t know why I bother though. I am sure he wouldn’t feel any different about the meals I made for him if I simply rotated the same 3 meals for the rest of his life. I swear, if food wasn’t necessary for survival he wouldn’t eat. He’s crazy.

So since I don’t eat pork, I didn’t personally try this meal and can’t tell you what I thought of the recipe. I can tell you that my Husband ate it until there were no more leftovers and he was very pleased with it. It is also highly rated at the site where I found the recipe. Not to mention that it was super easy to make as well. It is a crockpot recipe after all!

And even though I don’t really eat meat, I do have a great appreciation for a good caramelized crust. The original recipe has you start to glaze the pork during the last hour of cooking and then serve it as is when it is done in the crockpot. I didn’t both glazing it in the crockpot and instead glazed in on a sheet pan and put it under the broil. I repeated this 3 or 4 times to get a good caramelized crust going. I just think its a better method, even if it is a bit more work. There is no way it will caramelize in the crockpot, will it? I don’t know, I don’t make enough crockpot recipes to have any idea. Anybody out there know whether of not it would?

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce
  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
  3. Cook on low for 6-8 hours.
  4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side.

adapted from Big Oven

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