Kim’s Easter Carrot Cake

Happy Easter!

Hey guys I’ve got a bonus recipe for you this week! I made this for last Easter and forgot to post it .. oops! I hope you are all doing well and are able to see family for the holidays this year.

I got this recipe from a past patient of mine who used to make cakes for her business. She made wedding cakes and occasion cakes, it was her true passion! Unfortunately I don’t think she is able to do this anymore with her current medical status. Either way her spirit and passion of baking live on through her recipe. This one is for you Kim!

When making the carrot cake I decided to add some additional spices that weren’t part of the original recipe and I felt it brought more dimension to the cake. I also added more cinnamon too 🤷‍♀️

The cake was VERY heavy due to the amount of carrots and nuts, but I felt pretty healthy eating it.

The cake was a success and enjoyed by my family. Let me know in the comments if you tried and you how it went!

(101) Latvia – Piragi

Riga, Latvia. Source: Kimkim.com

To start our journey over 100 we head to Latvia, a lesser known European country with historic charm and breath-taking scenery. You can find Latvia situated between Estonia, Lithuania, Russia, Belarus, and the Baltic Sea. It has an expansive coastline that spans nearly 310 miles. Latvia also has an impressive amount of forests which covers over half of the country. Riga, the capital of Latvia, was founded in 1201 and is home to famous art nouveau architecture which makes up a third of the city. Additionally in 1510 the world’s first Christmas tree was decorated in Riga and additionally caught on nationally.

Latvian cuisine is heavily influenced by Russia and Germany, along with other bordering countries. Latvia is well-known for the popularity of foraging, especially for mushrooms, berries, and herbs. With distinguished four seasons, the cuisine is dependent on what is available at the time of the year. Seafood is another substantial part of Latvian cuisine due to the country’s sizable border along the Baltic Sea. Other agricultural resources are used as well in the Latvian kitchen including the dish we are making!

Not to be confused with the Polish pierogi, piragis are meat pastries filled with bacon, ham, onion, and spices. Also known belovingly as “bacon buns” these pastries traditionally were eaten for special occasions due to the hours of work required to make these little masterpieces. Each Latvian family may have a slightly different rendition of these bad boys and luckily that is exactly where I found this recipe! I reached out to a past coworker of mine knowing of her origin and was fortunate to gain a recipe that will be apart of my repertoire. You can find Sandy’s recipe at the end of this post!

I started by making the filling which chilled in the fridge while I made the pastry. It is a timely process, but an important one. I feel it would not truly be a piragi with store bought dough due to some unique ingredients. It was so satisfying seeing how much the dough had tripled in size! As I was making the fillings I discovered using the edge of a glass helped seal the edges of my piragis. Make sure you try this on a day off or a weekend, you will need hours to go through all the steps!

WOW Latvia knows what’s up! All the labor that went into making these was paid off by the unique blend of savory flavors that danced our tastebuds. The creamy sour cream was a nice pairing with the rich meat and pastry flavors. The pastry itself was pillowy soft with a nice crust. Ian being the red sauce man that he is tried a marinara sauce too and that was also a success. Once we tried the piragis with marinara it made us think of little mini calzones. Don’t hate us Latvia 😅

We had put up our aprons for a little while and found this to be just the dish to get us back into the swing of things again. We rated this dish 9.5/10 😍

Our Favorite Recipes 51-100

Just like before, we give you the run down of our favorites, a full ranked list, and crown a top dish! Also as mentioned before we will remake anything that was rated below 6.5/10 (or if you see a lower rated country and have a suggestion we are all ears)! 🌽

It has been so much fun exploring new countries and flavors. We can’t wait to try more!! If a recipe seems intriguing to you click on the recipe name to visit the post!

(54) Malaysia: Nasi Lemak 6.5/10

6.5-7

(61) Vietnam: Pho 8/10

7.25-8

(95) Afghanistan: Kabuli Palau/Qabili Palau 8.75/10

8.25-10

OUR WINNER IS…

Puerto Rico!! My bestie Zory is the owner of this fabulous recipe and obviously we are OBSESSED. It has been made several times and is full of love and flavor.

After another 50 we will make another go to list of our favorites and maybe you’ll find a new favorite yourself 😊

(100) Honduras – Enchiladas Hondureñas

Pulhapanzak Waterfall, Honduras. Source: wildfrontierstravel.com

Our 100th country can be found in Central America bordering El Salvidor, Guatemala, and Nicaragua. Honduras also borders two bodies of water- the Caribbean Sea and Pacific Ocean. Honduras can be translated to “great depths” and was named this by Christopher Columbus due to the great depths of the ocean along its shore. The hieroglyphs of the Mayan ruins in Honduras have given the most information of their history. The Copan Mayan ruins in particular have the most intact hieroglyphs which hold the most value. The country’s flag has 5 stars which represent all Central American countries, the center star representing Honduras. Honduras is a hot travel destination due to its rich history, tropical forests, and gorgeous coast lines.

The cuisine of Honduras is a combination of several influences including Spanish, African, Caribbean, and Mesoamerican. Coconut and coconut milk are largely used with cooking. Corn, beans, and rice are other staples found often at the heart of a meal accompanied by local produce such as sweet potato, tomatoes, carrots, and cassava to name a few. Another key component to Honduras cuisine is the meat- cue Arby’s commercial “we have the MEATS.” Beef is the most commonly prepared meat, with others based by region such as seafood by the coast. Due to the high rates of poverty in the country beans are often substituted when meat is not available or affordable. Some of the popular dishes of the country include tamales, pupusas, bean soup, chilaquiles, and enchiladas which we will be making today.

The Honduras enchilada is not like the typical Mexican enchilada, it differs not only by its presentation but also its filling. These enchiladas are often seen as a breakfast dish and are served in an open format vs rolled. The only clear similarity is that both use tortillas as their base! If you are intrigued by a new way to have “enchiladas” click here.

Cooking the Honduras enchilada involves several steps and layers. For this particular recipe it called for making a sauce from scratch then cooking the meat, potatoes, and eggs. While I prepared this it made me feel like I was having breakfast for dinner, what a delight! Don’t forget to fry the tortillas before you build these little masterpieces! I will say though my sauce wasn’t as thick as I would have liked and leaked through which effected crispness of the tortillas.

We found these breakfast treats very savory and can see why they would be a solid way to start the day. This open faced format did make it challenging to eat especially with the juice soaking through. I also probably should have made the lettuce more finely shredded to make it easier to enjoy. Overall they were really good and worth 7.5/10.

That’s 100 countries guys can you believe it!? We have learned so much about the world of cuisine and it has given me more insight to what kind of food I enjoy which has been surprising. I can’t wait to serve up more traditional dishes and discover new favorites. Maybe you will discover a new favorite dish yourself!

(99) Guadeloupe – Chicken Colombo

Source: cntraveler.com

Welcome to Guadeloupe, an archipelago of 12 islands and is a French territory. It can be found in the Northeastern portion of the Caribbean by Monserrat and Dominica. This nation is home to one of the tallest peaks of the Caribbean which so happens to be an active volcano. At nearly 5,000 ft, La Soufrière is situated in Basse Terre, the capital of Guadeloupe, on the Western part of the region. The original indigenous name for Guadeloupe was Karukera which translates to “island of beautiful waters.”

Guadeloupian cuisine is similar to other surrounding Caribbean islands. Local produce, seafood, and creole seasonings can be found on the menu. Rum or as the locals call it “rhum” is the preferred alcoholic beverage and is made on the island. Colombo is the national dish of Guadeloupe and was what we decided to make today. Colombo’s origin stems from Indian laborers that worked in the sugar cane plantations of Guadeloupe and Martinique in the 19th-20th century. Colombo is a type of curry that includes the following ingredients: coriander, cumin, fennel, turmeric, allspice, fenugreek, pepper, and yellow mustard seeds. Make your own chicken colombo here!

Cooking and preparation was easy to follow. Luckily this recipe also had directions to make colombo seasoning- I will admit I did not have “fenugreek” so I omitted it. I let the chicken marinate prior for the recommended amount of time which is an important step. Too many times have I cut time short to marinate the meat and it shows! I will admit when I added the coconut milk my heart skipped a beat- one of my favorite ingredients!

It looked like it had potential but I thought it was water down in flavor. Definitely could omit some of the water to let the coconut milk flavor pull through more. I felt it should have been cooked less for a better texture, but it was well seasoned. Unfortunately we thought the dish fell flat and was rated 6/10.

(98) São Tomé and Príncipe – Matata

Pico Cão Grande. Source: elevation.maplogs.com

Here we are with yet another African Island country, São Tomé and Príncipe. This nation made up of two islands, two atolls that’s found in the Gulf of Guinea near the equator along a volcanic chain. It was another country that was uninhabited until Portuguese explorers discovered it in the 15th century. The main crop of the country is cocoa and at one time of the world’s biggest producer. You can rest easy if you explore the rainforests of the island- the most predatory creature is a mosquito!

Cuisine of São Tomé and Príncipe include seafood and local crops such as bananas, plantains, pineapple, maize, and avocado. Coffee is frequently used not only as a wake me up drink but a seasoning for meals! The main influences of their cuisine is Portuguese and African. For São Tomé and Príncipe I found a recipe called “matata” which is a seafood dish with recipe that involves vegetables and clams cooking in port wine. This dish is also popular in Mozambique. You can find the recipe I used here.

I have to admit the aromas were not desirable compared to past dishes- definitely a strong seafood odor. If I had fresh clams I wonder if the experience would be any different. Prep and cooking was easy, not time consuming at all. I couldn’t buy pumpkin leaves so I substituted spinach.

It was better than what we were expecting- man was it smelly! The flavor was relatively bland, however the flavor of the wine came through. The peanuts did help the texture and surprisingly worked well with the rest of the dish giving an extra dose of saltiness. We weren’t super into it which warranted a rating of 4/10. Side note I am aware the plating is not the greatest- Ian let me know about it after the fact 😅

(97) Austria – Jägerschnitzel

Hallstatt, Austria. Source: Finduslost.com

Getting closer to 100, how amazing the journey has been! Austria marks 97, another scenic destination in all seasons. It borders Slovenia, Italy, Switzerland, Germany, Czech Republic, Slovakia, and Hungary. This country is very mountainous containing the Northern Calcareous Alps, Southern Calcareous Alps, and the Central Alps which roughly makes up over 60% of the country. The world’s largest ice cave can be found in Werfen and spans 26 miles. As it seems pretty obvious Austria is known for its winter sports and outdoor adventures. A lesser known fact is that the beloved energy drink Red Bull was created in Austria. Now for the real good stuff..

Austrian, also known as Viennese cuisine, is a fusion of the past Austro-Hungarian Empire. Several cooking methods are used including stewing, frying, boiling, braising, and roasting. Meat is usually at the heart of the meal and common accompanying ingredients include mushrooms (especially local wild ones), Paprika is no stranger in an Austrian’s kitchen. Like many other countries the specific cuisine differs on providence.

For Austria we decided to go with a classic recipe- jägerschnitzel (which translates to hunter’s cutlets from German). Not only is it a fun word to say, but it is an adored dish in Austria and surrounding countries. It was originally made from venison or other wild game and topped with a creamy mushroom sauce. The meat is pounded until it becomes a thin cutlet and fried. The mushroom sauce contains white wine, heavy cream, and butter- name a dreamier combination? Now that you are salivating you better check out the recipe.

Ian cooked this dish which he found to be straight forward which is just how he likes it. The preparation of the sauce was crucial as this is what really brought the meal together. The mushrooms do not take long to cook, but it is important they have the opportunity to absorb all the essence from the paired ingredients.

This dish was excellent. The sauce was perfectly creamy with a buttery flavor. The mushrooms really absorbed that sweetness from the sauce which tasted divine on the pork. The pork was well seasoned and cooked perfectly. This well rounded dish deserved an 8.75/10 rating.

(96) Cape Verde – Canja

Source: responsibletravel.com

Cape Verde brings us to our 96th country, which is an archipelago nation that can be found in the Atlantic Ocean off the west coast of Africa. It wasn’t inhabited until Portuguese explorers discovered the islands in the 15th century. The country is made up of 5 islets and 10 islands, only 9 of which are inhabited. Charles Darwin made his first stop at the capitol Praia when on his HMS Beagle voyage. The island of Cabo Verde is home to the third largest nesting site for Loggerhead turtles in the world. What makes this country a desirable vacation destination is the year-round warm climate, low rainfall, and ideal conditions for wind surfing.

The cuisine of Cape Verde has a heavy West African influence along with Portuguese and Southwestern Europe. Being an island nation locals rely on natural resources such as fish and produce. A very popular drink called grogue, which is a rum drink made from distilled sugar cane is often enjoyed by locals.

The dish I chose to make doesn’t scream island nation, but definitely was fitting for the time of year. Canja is a chicken soup with rice and veggies that is often made when someone is feeling sick, for special occasions, or when mourning the loss of a loved one. There are alternates to this dish in Portugal and Brazil with the exact origins unclear. To recreate this dish click here.

The cooking process was enjoyable. It was pretty relaxed and with my Crime Junkie Podcast on I was in my element chopping up the veggies. The entire apartment smelt amazing like a warm hug on a winter day -wasn’t that poetic?

This was a hearty, creamy chicken soup that felt like comfort in a bowl. I typically drift towards chicken and rice soups over chicken noodle personally. We felt it could have used more herbs and seasoning than what it called for, but overall was definitely a good, well rounded meal. We we gave an averaged rating of 7.25/10.

(95) Afghanistan – Kabuli Palau/Qabili Palau

Buddhas of Bamiyan, a UNESCO World Heritage Site in Afghanistan. Source: WorldAtlas.com

Doesn’t Buddas of Bamiyan look like something out of Star Wars? Welcome to Afghanistan, a landlocked country situated between Pakistan, Iran, Turkmenistan, Uzbekistan, Tajikistan, and China. It holds the title for the most flag changes out of any other country- a total of 26! This country is known for its extreme weather due to its large range of elevation of 23,734ft between its highest and lowest points and contrasting arid and mountainous terrains. The world’s oldest oil paintings have been found in Afghanistan and date back to 650 BC. Lastly did you know Afghans have been asking for their national game buzkashi or goat grabbing to become an Olympic sport? Wouldn’t that be interesting..

The cuisine of Afghanistan has influence from India, Persia, and Central Asia. Rice using usually found at the base of every meal accompanied by meat (lamb and chicken mostly), nuts, fruit, and vegetables. Tea like in many countries is a sign of hospitality and often shared between family and friends. The recipe I decided to make is called Kabuli Palau, also known as Qabili Palau which is Afghanistan’s national dish! This decadent dish was first made by the upper class Afghans, but over time as society became wealthier the dish was made all over the country despite status. The name then changed from Kabuli Palau to Qabili Palau. Its said that the ability of a Afghan woman to make this dish will effect her marriage prospects (dramatic eye roll).. If this dish entices you click here.

To help myself out I decided to cook the carrot, raisin, and almonds the night before so that I wasn’t so crunched on time during the week. The recipe was easy to follow and used basic cooking techniques. The chicken smelled so lovely while it cooked!

What a beautiful dish! I knew from the get go it was going to be delicious. The warmth from the seasoning for the rice and meat is well balanced with the caramelized carrots, almonds, and raisins. Overall it left me feeling completely satisfied! We have already made this meal again since it was originally made, it is now part of my repertoire. We rated it 8.75/10.

(94) Seychelles – Creole Prawn Curry

A beautiful Seychelles beach. Source: CNN.com

Doesn’t that look nice? I would love to be sticking my toes in that warm, white sand.. but instead of sand I’m stuck with white snow. Anyways.. welcome to Seychelles! You can find this African country in the Indian Ocean north of Madagascar. Seychelles is an archipelago made up of 115 islands with 8 being having the majority of inhabitants. Interestingly there were no inhabitants until the late 1700s when the French discovered the islands. These are the only islands in the world that are formed from granite versus typical volcanic or coral elements. The worlds largest seed, Coco de Mer, can weigh up to 40lbs and can be found on two of the 115 islands making it heavily (pun intended) protected due to its variety.

The cuisine of the island is like many other neighboring islands. Local produce and seafood dominate the main course which includes shark chutneys and fish curries. You can eat the cherished Coco de Mer seeds however due to their size and harvesting rules many do not. Breadfruit is very popular here and according to legend if you eat breadfruit here you will return some day. I used this recipe which was actually created by Chef Daniel Louis on the island of Mahe, Seychelles. The recipe is for traditional shrimp creole curry. Creole cuisine ) is a mix of African, French, Spanish, and Caribbean influences that involve a lot of spice and heat using simple cooking methods.

Cooking and preparation was simple using basic cooking techniques. I liked that this recipe used a whole cinnamon stick to give a deeper flavor. Good thing I still have 50+ from a previous order..🙃

As you know we love shrimp dishes and this one didn’t disappoint! We enjoyed the warmth from the ginger and curry, however it did remind us of some dishes we have made before. The shrimp pairs well with these flavors and the coconut rice is just a given at this point (it is the only way to eat rice with curry flavors). We though it was deserving of a 7.25/10. Side not still not a huge fan of eggplant- think I will pass in the future🍆