Happy Friday y'all!
It has been another busy week. I was off work on Monday and Tuesday (which means I work this weekend, unfortunately), and was able to spend time doing what relaxes me most: cooking and baking. I have been fighting a cold for a while now, while The Husband has been in full-on man-cold mode. This, combined with the ever-present emotional roller-coaster of the whole infertility/adoption thing, and you have the winning formula for a drained and blubbery wife.
Thankfully, there is always cake to bring me back to sanity.
The flavour of the week: carrot cupcakes with "cream cheese" icing. I am using quotes here, because I actually made my own cream cheese out of cashews using this recipe, but you can just use plain old cream cheese, of course. To get an idea of how delicious these cupcakes were, know that I was planning on taking them to work after The Husband and I sampled a couple. Well, I regret to inform you, dear coworkers, that The Husband and I ended up eating all 10 cupcakes in 3 days. Enough said.
Carrot Cupcakes with Cream Cheese Icing:
For the cupcakes:
- 1.5 cups whole wheat pastry flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 cup canned coconut milk, mixed well before measuring
- 1/4 canola oil
- 1/4 cup unsweetened applesauce
- 1.5 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1 cup finely grated carrots
- 1/4 cup raisins
- 1/4 cup coarsely chopped walnuts
- 1/2 cup pineapple tidbits, drained
Preheat oven to 350F and line a cupcake pan with 10 liners.
In a large bowl, combine flour, sugar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
In another, medium bowl, whisk together coconut milk, oil, applesauce, apple cider vinegar and vanilla.
Pour wet ingredients over dry and mix until just combined. Fold in the carrots, raisins, walnuts and pineapple.
Fill liners and bake for 18-20 mins. Wait until the cupcakes are completely cooled before icing.
For the icing:
- 3/4 cup cream cheese
- 1.5 cups icing sugar
- 1 tsp vanilla extract
Beat all the ingredients together and spread a thin layer on each cupcake.
Reward yourself with one.
The carrot recipe that I will share now is quick, easy, and probably healthier than the cupcakes if you are looking for a main course.
Carrot Coconut Curry Soup:
- 1 medium sweet onion, roughly chopped
- 1.5 lbs unpeeled and roughly chopped carrots
- 1 tsp cumin
- 1.5 tbsp red curry paste
- 1 tbsp grated fresh ginger
- 1 can coconut milk
- 4 cups veggie broth
- salt + pepper, to taste
In a large pot, sauté the onions in olive oil until they are starting to soften, then add carrots and sauté for a few more minutes. Add cumin, curry and ginger and cook for another 2 minutes.
Add coconut milk and veggie broth. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes or until the carrots are just soft. Blend the soup in batches, return to pot, season with salt and pepper, and enjoy!
One more baking effort worth mentioning is that I made bagels. I don't often buy bagels because of the crappy ingredients that most brands contain, which means that we don't often eat bagels....that has now changed, thanks to this recipe.
And for those who are curious to see how my cashew "cream cheese" turned out, here ya go!
Have a great weekend my friends!