Treasure Box Tuesday 13

Welcome to Treasure Box Tuesday!

Classic Carrot Cake with Cream Cheese Frosting

Topped with a rich cream cheese frosting, this lovely cake is the perfect way to end a special meal. It's beautifully simple with no extra add-ins: just carrots and nuts and a hint of cinnamon throughout moist, tender cake. Carrot Cake with Cream Cheese Frosting is a classic for any time of year, but is especially good for a special holiday dessert.

Classic Carrot Cake with Cream Cheese Frosting  Print Recipe

For cake:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1/4 cup applesauce
1 teaspoon vanilla
3 cups grated carrots (I use a larger grate)
1 cup chopped pecans

For frosting:
8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
1/8 teaspoon salt
1 (16 oz.) box confectioner's (powdered) sugar

1. Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. Set aside.  

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set aside.
3. In the bowl of an electric mixer, beat the sugar and oil until smooth. Add the eggs and beat until completely combined. Stir in the applesauce and vanilla.
4. On low, slowly add flour mixture to egg mixture. Stir in carrots and nuts. Divide evenly between prepared cake pans. Bake for about 38 to 39 minutes, or until a tester comes out with a few small moist crumbs attached. I usually rotate cake pans once about half way through baking.
5. Let cakes cool on wire rack for about 15 minutes. Carefully turn cakes out of pans onto wire racks to finish cooling completely.
6. When cakes are cool, prepare frosting. In the bowl of an electric mixer, beat cream cheese and butter until light and fluffy. Sprinkle with vanilla and salt and mix well. 

7. Sift powdered sugar into cream cheese mixture. On low, mix until well-combined. Beat on medium until frosting is desired consistency. If too thick, add a little milk or cream, 1 teaspoon at a time, until desired consistency. Frost cake. Keep covered, and refrigerate leftovers.

Classic Carrot Cake may have been taken to some of these fun parties!

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Treasure Box Tuesday 12

Welcome to Treasure Box Tuesday!

We're glad you're here!

Treasure Box Tuesday is the place to show off your talent, whether it's cooking, crafting, DIY, photography, parenting, or writing. We love it all!

Every month we pick two bloggers from those of you who party with us each week. You'll get free ad space on our blog for the month.

The featured bloggers for March are:


Heather from My Sweet Mission

Be sure to visit these wonderful ladies- 
you'll love 'em!

Please follow your hosts ♥

We share your link-ups on our social media sites:

Joy from Yesterfood


Wanda Ann from Memories By The Mile

And now for the features!

Most Viewed link from last week was...

Joy's Picks...

Chili Cheese Chicken Tenders by Kitchen Dreaming

Homemade Onion Soup Mix by Happy Mothering

Wanda Ann's Picks...

Jalapeno Popper Dip by Family Food and Travel

Chicken Salad In A Red Delicious by Little Miss Celebration

Congratulations to everyone who was featured!
Please help yourself to a Treasure Box Tuesday Featured button:

Now it’s time to party!

Visit a few other guests, link up anything family friendly that you have created yourself, and have fun!

If you enjoy our party, please share it

...or post our party button! :)

And please remember to come back every Monday evening at 7:00 p.m. Central Time! 

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Broccoli Rice Pilaf

Have you seen the rice blend by Minute Rice, called Multi-Grain Medley? It's a 100% whole grain mixture of brown rice, red rice, wild rice, and quinoa. My family and I really like it, and it cooks in 10 minutes. Score. And this is not a sponsored post. I just really like it.

We enjoyed this pilaf- it goes together quickly and makes a delicious side dish or light lunch.

Broccoli Rice Pilaf  Print Recipe

1 and 1/2 tablespoons olive oil or butter
1 small onion, finely chopped

1 garlic clove, finely chopped
1 cup Minute Rice Multi-Grain Medley or instant brown rice, dry (unprepared)
1 cup chicken or vegetable broth
2 cups broccoli florets, steamed

salt, to taste

1. Heat oil or butter in a large skillet over medium heat. Add onion and garlic and saute until onion begins to soften.
2. Stir in dry multi-grain medley or rice and cook, stirring frequently, until it begins to turn golden. Stir in broth, bring to a boil, and cover. Simmer, covered, for about 10 minutes. 

3. Stir in steamed broccoli florets, adjust for seasoning, and serve.

I served Broccoli Rice Pilaf with my Sweet and Spicy Orange Glazed Salmon

Broccoli Rice Pilaf may have been taken to some of these fun parties!

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Treasure Box Tuesday 11

Welcome to Treasure Box Tuesday!

Sweet and Spicy Orange Glazed Salmon

Orange glazed salmon is citrus-fresh, with the perfect balance between sweet and savory. A spice rub gives the pink salmon a lovely color; it lends just enough heat to make it interesting.

Sweet and Spicy Orange Glazed Salmon  Print Recipe

2 tablespoons Cajun seasoning
2 teaspoons brown sugar
1 teaspoon smoked paprika
(1/4 teaspoon salt if your Cajun seasoning does not contain salt)
6 boneless, skinless salmon fillets (about 6 oz. each)
1/2 cup orange marmalade
2 to 3 tablespoons fresh lime juice, or to taste

1. Line a rimmed baking sheet with parchment paper. Set aside. Preheat oven to 325 degrees.

2. In a small bowl, combine Cajun seasoning, brown sugar, paprika, and salt (if your Cajun seasoning doesn't already contain salt). Rub mixture over all surfaces of fillets, covering completely. Place fillets on prepared baking sheet.

3. In a small bowl, combine marmalade  and lime juice. Spoon liberally over fillets, covering completely.

4. Bake for 15 to 20 minutes, or until fish flakes when tested with a fork.

Sweet and Spicy Orange Glazed Salmon has been shared at these fun parties!

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Craftsy Sale

Are you familiar with the website called Craftsy? It's a place where you can access online classes to learn how to do just about anything to do with cooking, baking, cake decorating, sewing, knitting, crocheting, quilting, gardening, home and garden projects, photography, wedding planning, and more.

Some of the classes are free, and some are for purchase. The reason I'm writing this is that all of their classes are on sale (for up to 50% off) through Tuesday, 3/18. And if you register or enroll in a class, even a free one, I get a small commission at no cost to you.

My daughter and I have been enjoying the classes that we bought. They're really very good, with several modules each. I like being able to stop and go over the parts I need to review.

  • 100% money back guarantee.
  • Watch classes on your own schedule wherever, whenever you want.
  • Your access never expires.

You can access Craftsy right here. Even if you don't sign up for anything, it's a really fun place to look around! 

Click here:

Thanks, and I hope you enjoy it as much as we do!

Pistachio Kiss Pudding Cookies

These festive little cookies come together quickly by using mixes. Dress them up with some chocolate and nuts, and you have a fun treat with the great taste combination of chocolate and pistachio!

Pistachio Kiss Pudding Cookies  Print Recipe
Makes about 36 cookies

1 pouch (1 lb, 1.5 oz.) sugar cookie mix
1 box ( 3.4 oz.) pistachio instant pudding mix
2 tablespoons flour
1/2 cup unsalted butter, melted and cooled
2 large eggs
2 drops green food coloring (optional)
chopped nuts (I have used pistachio nuts and pecans. They're both delicious)
36 unwrapped chocolate kisses

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Pour a thin layer of nuts on a plate and set aside.
2. In a large mixing bowl, combine cookie mix, pudding mix, and flour. Whisk to combine well. Set aside.
3. Whisk together cooled melted butter, eggs, and food coloring, if using. Pour butter mixture into dry ingredients and mix thoroughly.
4. Roll 2 tablespoon-size balls of dough. Flatten slightly, and roll edges in nuts. Place on prepared cookie sheets and bake until cookies are just barely beginning to get any golden color, about 9 minutes. Place cookie sheet on a wire rack and immediately push a chocolate kiss into the middle of each cookie, pushing about halfway down.
5. Let cookies cool on cookie sheet for about 5 minutes, then remove cookies onto wire rack to cool completely. Store tightly covered.

Cook's notes: 1. The cookies are pretty without the added food coloring, they're just a very light shade of green. 2. The pistachios I used were roasted and salted. If you like a sweet/salty combination, you'll love it. If you don't care for sweet/salty, use pecans or walnuts.

While the cookies are still warm, the kisses hold their shape but are soft and melty ♥

You may also enjoy:

Little Shamrock Cross Stitch

We go to these fun parties!

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