This sweet fruit jiuniang soup was one of the staples in a spring festival holiday banquet when I was young. Since the holiday is always in winter, the aromatic warm sweet jiuniang soup marks a satisfying finish of a great meal. I twisted it a little bit to make it more healthy.

I had a lot of clementines, but although the season had just started the family was already getting bored of them. I had to save the clementines!When you squeeze the juice, some of the pulp will get in. If that bothers you strain it. Recipe by Necchan

This recipe was inspired by Skunkmonkey101’s Warm Red Cabbage Salad. I modified it a little and added a sweet onion. Very tasty side.

Look and texture:Bright orange. Highly viscous from all the fiber.Taste:Mild sweetness complemented by a touch of ginger.

Last year, I received some sweet and delicious carrots as a gift. I was wondering if I could bake something with them. I still had the notes from when I was experimenting, so this recipe is a revised version of my original. This recipe was inspired by one I saw in a magazine – I thought it was so cute. And since I already had carrots and lemons, I gave this a go.If you don't have heavy cream, substitute with 2 tablespoons of vegetable oil instead. You can also use maple syrup instead of honey, add spices such as cinnamon, cloves, nutmeg, and ginger or even raisins or caraway seeds. Recipe by Sabumochi

Like most women, I love all that is sweet but I sometimes feel quite guilty when eating large quantities. It's like I can't have just one piece and I believe many of you feel the same way I do. In this recipe I used a very small amount of oil and less sugar than in the original one so feel free to have not one, not two, but as many pieces of this cake as you like! Also, it's a very quick and tasty desert you can make when you don't have a lot of time to spend in the kitchen so when you're in a hurry and you're craving something sweet, this is the recipe for you. Have fun making it! I’d love to see all your beautiful photos, so feel free to post them and don’t forget to leave a comment!

I love this salad, for although you may have it year round, it looks more apt in the fall due to the beautiful colors of beets and carrots, like autumn leaves.

Saw this recipe online, it was a little sweet for me, I would recommend a little less sugar.

I tried to remember how my mother used to make these. There's a lot of carrot, but it's so easy to eat that you'll just eat it right up.If you don't think it will be sweet enough, add honey or sugar. Recipe by ochikeron

This was so delicious, it surprised me. When I cooked it, I the carrots were left a little hard. I think that next time I will just buy shoe string carrots instead of trying to julienne them myself. if you don't have a honey bourbon, any whiskey will do since it is plenty sweet. I think the sauce is really good for any application. Next I will probably try to put it on some brie. :chihuahua

My father-in-law grows a lot of sweet potatoes.I generally stew them with the lemons that my father-in-law also grows, but I came up with this recipe after stewing them with some marmalade I had received. These are great as side dishes or little items to pack in lunches.I also recommend trying them as imo amanatto (candied sweet potatoes).Be careful not to overcook the sweet potatoes. You can also substitute marmalade for the orange juice.These also be transformed into imo amanatto, (candied sweet potatoes) by drying them and coating them in granulated sugar.Adjust the sweetness to taste. Recipe by Momora.

I loved this! Most Kenyans love avocado, so I gave it a little twist.