How many times have you walked past a piece of creamy carrot cake and said, “Ya know, I think imma pass this up.” Probably never! And if you have, well you are not human but rather a mythical creature with excellent willpower skills. I’m telling’ ya, this carrot cake recipe is da bomb. It’s rich, bold, and decadent. You won’t be able to have only one piece let alone walking past a slice and turning the other cheek. No way, son!

Another thing that I absolutely adore about this carrot cake recipe is how easy it is to make. You will be making your own cream cheese frosting, too, which is also a snap to produce. You’ve got this! Just imagine how accomplished you will feel once you have this glorious cake sitting on your table and everyone is ooooing and ahhhing over your baking skills!

This carrot cake recipe is one for the books, yo!

Recipe and photo courtesy of Ree Drummond.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: For this recipes, always use regular carrots. Baby carrots just don’t work as well as the garden-fresh variety. Why? I do not know, they just don’t.

Mornings in our house can be a mad dash.  We wake up, get the kiddos ready, pack lunches and arrange book bags as we watch the clock to get them to school on time.  Because I work from home, you’d think I would have more time for a leisurely breakfast, but often I barely have time to grab a protein shake from the fridge before heading to my office for the day.

This recipe makes it easier to have a leisurely breakfast, and although it’s a bit indulgent, it’s absolutely worth it.  Grab your morning beverage and a slice of this bread before beginning your day and you’ll feel like you had a luxurious morning without spending the time to ACTUALLY have a luxurious morning!

Recipe and photo courtesy of Inside Bru Crew Life.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip – Make your mornings easier by slicing this bread as you make it and placing them in individual Ziploc bags, for easy grab and go.

My grandmother used to make the best oatmeal.  I’ve tried to re-create it many times, but have never really perfected her recipe.  She must have used a lot of love, because nothing I’ve tried has come close to the comfort her oatmeal provided.  Since I had a lot of oatmeal, I sought out ways to use our oatmeal in a different way.

I’m so glad I found this recipe!  It’s such a different twist on the traditional oatmeal comfort food than you might be used to.  It’s hearty and filling, yet delicate and sweet.  It’s an amazing way to start your day!

Recipe and photo courtesy of Family Food On The Table.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip – Serve this recipe cold or hot.  I like pouring a little milk over the top before eating.

I hate the mornings.  And it’s sad because the mornings truly are such a peaceful time.  You know when you wake up earlier than anyone else in the house, and it’s just…. Quiet.  You can sit by your favorite window and enjoy a book, or perhaps lounge in the kitchen and listen to your favorite radio show?

Those are my favorite kinds of mornings.  It takes a lot to motivate me to get up in the morning, but these muffins consistently do it.  When I make these the night before, I know I’ve got something great waiting for me in the kitchen.  I pop them in the microwave for about 15 seconds while I prepare a drink.

Recipe and photo courtesy of Heidi Washington.

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

Quick Tip – If you use frozen blueberries, be sure to thaw them first so there’s not too much liquid in the batter.