Every so often, a recipe will pop up on my Facebook feed or be printed in a magazine I'm reading that not only sounds delicious, but also features ingredients I already have in my kitchen. Such was the case with this Carrot Bread with Cider and Olive Oil from Smitten Kitchen that I made last week. It came together quickly and baked up perfectly. The blend of spices in the recipe was really nice and paired well with the cider and carrots. The olive oil kept the cake moist. But, for some reason, I was kind of underwhelmed with this. It was a tasty fall snack but I think I'd only make it again if I had excess cider and carrots to use up.
No pics this time!
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