We've had a pork tenderloin in the freezer for a while now and keep forgetting to get it in the crockpot. Matt stumbled upon a recipe from Natasha's Kitchen and we adapted it to be our own. This is a way to make pork tenderloin that will melt in your mouth and is loaded with herby flavours.
I had these granola bars from a hiking partner named Ruth. They are a great hiking treat packed with nutty protein and that hit of sugar you (I) sometimes crave on a hike and easy to make.
Yield: 16-18 bars
Quick note that if you don't have a GIANT batch in your roasting pan. This recipe works well cut in half too.
Cake Batter
1 ¼ cups flour
1 tsp Baking Powder
1 tsp ground cinnamon
Pinch ground nutmeg
¾ cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 carrots, shredded (about 1 cup)
Cream Cheese Mixture
1 pkg. (250 g) Philadelphia Brick Cream Cheese
¼ cup white sugar
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