In honor of my best friend becoming engaged last month and planning a wedding for the end of 2014, I've decided to write a very special post in her honor. Ok, so it's not so much a lengthy post about weddings, just inspiring images to get her motivated. Not that she needs any motivation.
There will be much more wedding posts, including recipes and DIY ideas over the next few months. So make sit back sip a cup of tea, savor a Blueberry Scone and enjoy!
Originally featured as my guest post for Paleo Parents. My daughter loves the idea of carrot cake, but is simply not a fan of what's usually put into it. She's anti anything that has to do with cheese, which means even a faux cream cheese frosting is completely out. The thought of raisins baked in a dessert bothers her, I kinda understand that. Walnuts are definitely out, she doesn't like the additional chewing involved. To accommodate my daughters pallet (as well as a few of her friends) I whipped up a batch of Carrot Cupcakes sans raisins and nuts, and topped with a basic sweet frosting. Feel free to add raisins and walnuts to your treats if you can't live without them. Also, there are plenty of cream cheese frosting recipes on the internet if you simply cannot eat carrot cupcakes without the traditional frosting.
CARROT CUPCAKES: Dry Ingredients:
1 c almond flour
1/2c coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
12oz grated carrots
1 tsp. vanilla extract
1/2 cup full fat coconut milk
1 c. coconut sugar
1/4 c. coconut oil - melted
3/4 c. palm shortening
1/3 c. honey
1/4 tsp. cinnamon
1 Tbsp. vanilla extract
2 Tbsp. arrowroot starch/flour
Preheat oven to 350°F and line 12 muffin tins
In large bowl, combine all dry ingredients, being sure to remove any lumps
In a medium bowl, combine all wet ingredients and blend until smooth
Gradually stir the wet ingredients into the dry
Let mixture sit for 5 minutes allowing the coconut flour to absorb the moisture
Spoon the mixture into the lined muffin tins filling almost to the top
Set on middle rack and bake for 20 minutes or until a toothpick inserted into the center comes out clean
Cool on rack and prepare frosting
To prepare frosting, combine all ingredients into chilled bowl and use a hand mixer to blend until light and fluffy
Pipe or spread onto cooled cupcakes and top with walnuts, cinnamon or shredded carrots or nothing - up to you!
My need for baking therapy is at an all time high as of late. Work has been crazy, but a good "I'm glad I'm working" kinda crazy. Anyway, when I'm not at the gym, which I'm not at the gym often lately, I've been heading straight in the kitchen and pulling an Iron Chef America. Grabbing whatever I have handy and making something out of it; usually edible.
The outcome of my last therapeutic bake session are these Nana-Chip Cookies. With just a hint of banana and a decent amount, but not an overdose, of chocolate, these gals really hit the spot.
If I worked out rather than baked I would have the most rockin' body. Alas, baking will always take me to my Happy Place and that is all there is to it!