Love to Bake Global Carnival Edition #5 (Sept. 3rd, 2012)

Welcome to the September 3rd, 2012 Edition (#5) of TheFamilyFeed Love to Bake Global Blog Carnival.  Every week, we invite other bakers and chefs from around the world to share their recipes, photos and stories from their own kitchens and from their own unique perspectives.   Angie and I are enjoying a long weekend in Nashville thanks to the Labor Day Holiday, Delta airlines and three full grown kids willing to take care of the dogs and who promised not to burn the house down.  That makes this week’s contributions extra special because it also means I don’t have to feel guilty for not posting anything new…these three fantastic people took care of that for us.  We sincerely thank all of you for sharing great recipes, pictures and words from your own kitchen.  It not only helped us buy a little time together, but brings our guests something new (and probably better written).

Starting with Rachel, the Vagabond Baker (and a regular blog of inspiration for us), we have a gorgeous looking vegan cupcake recipe (with carrots no less!).  Thank you Rachel for, again, sharing something exciting and for the (always) beautiful photography that comes with it.  Stephie Swope contributes a recipe I’m personally dying to try.  If I can end my dependance on store-bought whole wheat English muffins, I’ll be forever grateful.  Finally, Yosef contributes a delicious sounding Broccoli and Potato Daiya Cheese Bake (also Vegan).  Yosef, thank you for taking your time to share with our guests.  We welcome all of you back anytime and hope you’ll join us again.  To our guests, please be sure to visit these high quality blogs and get to know the great people behind them.

Until next week, all of our best (from Nashville)…Angie and Kevin @ TheFamilyFeed

Love to Bake

Rachel D presents Vegan Carrot Cupcakes with Orange and Cinnamon Fluttercream « The Vagabond Baker posted at The Vagabond Baker, saying, “My greatest ever carrot cupcake, and it happens to be vegan.”

Stephie Swope presents Whole Wheat English Muffins posted at Eat Your Heart Out, saying, “These whole wheat English muffins are really quite easy – they just take a little bit of time. The results are worth it though! Golden on the outside, with a soft, ready-to-toast interior.”

Love to Cook

Yosef presents Broccoli and Potato Daiya Cheese Bake – Vegan posted at This American Bite, saying, “Inspired by the British Cheesy classic “cauliflower cheese”, here’s a vegan broccoli alternative to wet your appetite!”

That concludes this edition. Bloggers, submit your blog article to the next edition of love to bake global carnival using our carnival submission form. Past posts and future hosts can be found on our blog carnival index page.

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One response on “Love to Bake Global Carnival Edition #5 (Sept. 3rd, 2012)

  1. Pingback: Roast Chicken and Sweet Potatoes | Eat Your Heart Out·