I’m passionate about women. I’m a total feminist.
I’m extra passionate about women entrepreneurs. Starting something from scratch, making it yours, making it successful, taking charge and being what you want to be. Like a girl. Like a boss. I love it.
So, when my friend and fellow blogger, Kathy of Panini Happy, started her own publishing company I was pretty dang impressed and proud of her. Yes. So much yes.
And when she launched a Kickstarter to help fund the publishing of her latest book, The 8×8 Cookbook, and it raised half it’s goal in just a couple of days? Damn, girl. Git it.
And that’s why I’m here, sharing a recipe from The 8×8 Cookbook. Because I like what Kathy’s doing and because I super like what this book is all about. Go check out her Kickstarter campaign and watch the video she made about the book. Get excited. I did. I pretty much never use an 8×8 pan, but now I can see so much dinner potential.
If you help back the project, you can get signed copies of the book and an adorable t-shirt designed by Kathy’s daughter.
To help you fall in love with the book, I’m sharing this carrot custard. Let me repeat that: Carrot Custard.
It’s like pumpkin pie filling, but with carrots. And it’s for dinner instead of dessert. Although, I can totally see myself topping it with a dollop of whipped cream and eating the whole thing cold, straight from the pan, in the middle of the night – just like I do with pumpkin pie.
I love the colors in this dish and I love the warm, Fall flavors. I think you will, too. Give it a try and let me know?
Yield: serves 8-10 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes
Yield: serves 8-10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes