Grated carrot salad seem to be all the craze suddenly and I definitely get why. It is sweet, crunchy, delicious and actually good for you. But why stop with just orange carrots. Use some purple and yellow carrots in the mix. For 1 lb. of carrots, a simple vinaigrette with 1 table spoon lemon juice, 1.5 table spoon olive oil, salt and pepper to taste is all you need. I sometimes just sprinkle some chopped mint and nothing else.
Rainbow Carrots
These cupcakes’ glaze were made with strained frozen blueberries and powdered sugar.
Lemon Cupcakes with Blueberry Frosting
Below I made some orange and strawberry cupcakes. The orange frosting is just orange juice, orange zest and powdered sugar. The strawberry frosting is frozen strawberries that were thawed and strained and then mixed with powdered sugar. The pulp that was strained was puréed and added to the strawberry cake batter.
One of my favorite desserts is a lemon bar. Its a harmony of contrasts – sweet yet tart, crisp and soft. I usually use simple white paper cups to serve them but sometimes I use colorful ones depending on the season. Now they are not just lemon bars but Christmas bars or sweet-16 bars or mardi gras bars.
Super Mommy - Not! 
