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In case you haven’t met me, I must tell you one thing: my passion for baking is almost as strong as my current simmering infatuation with Don Draper. I love baking. I used to bake almost daily. I can whip up a cookie out of almost anything.
I had an insatiable urge to bake on Saturday. So, I did it. Even though I’m trying to quit (or at least cut down on) sugar (my therapist confirmed that I’m probably suffering from a true addiction, not that feeling some people have when they “can’t quit eating the stuff” — people: I have withdrawl symptoms).
I had a lot of carrot pulp from juicing, so I made some carrot cake cupcakes. Because cupcakes bake and cool faster, and I didn’t have time to waste sitting around waiting to frost those suckers.
Anyway. I can’t have all that sweet, sweet,
heroin baked goodness sitting around or I’ll be elbow deep in frosting. So, I did what any resourceful gal does. I took it to twitter.
— Joseph A Parker (@joepa2213) February 3, 2013
And with that, my friend Joe got a dozen cupcakes. Simple.
In case you want to bake TWO dozen cupcakes of your own, here’s a recipe.
carrot pulp cupcakes
- 2 1/4 cups whole spelt flour
- 1/4 c ground flax (optional)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1.5 tablespoon ground cinnamon
- 1.5 teaspoon ground nutmeg
- 1.5 tablespoon ginger
- 2 cups unrefined sugar
- 1 3/4 c unsweetened applesauce
- 1/2 c butter (softened, and almost melted)
- 4 large eggs
- 2-3 cups carrot pulp from juicer (to taste)
- 1/2 c raisins
- 1/2 c pecan or walnut pieces
- Preheat oven to 350Â°F.
- Prepare 2 12-count cupcake tins with lining or grease â��Â your preference.
- In a large bowl, beat together sugar, applesauce, and vanilla until combined.
- Add the eggs one at a time.
- In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Slowly mix in the flour mixture until combined.
- Stir in carrot pulp, raisins, and pecans.
- Pour into cupcake tin.
- Bake for 18-24 minutes, or until a toothpick comes out clean.
- Let cool completely before frosting.
[ cupcake recipe modified heavily from this one ... because honestly, who uses olive oil in a cake? ]
dreamy cream cheese frosting
- 1/4 c butter
- 12 oz cream cheese (both should be softened)
- 1 t vanilla
- 3-4 c powdered sugar (depending on if you like it cream-cheesier or more icing-like)
- (best results with an electric mixer)
- Combine butter, cream cheese and vanilla.
- Add sugar, 1/2 c at a time.
- Beat until smooth.
These received rave reviews across the twittersphere.
— Jonathon Vial (@jvial) February 6, 2013
Besides cupcakes, I also continue to ingest cacao nibs. I cannot get enough. Navitas Naturals sent me some more and they sent me some other products to try, so I’ll be sharing a recipe with you soon. I’m trying to figure out a good way to use maca powder … I’m not digging the taste. But in the meantime, I’ve eaten at least a bag of these nibs.
I love them on oatmeal. No your eyes aren’t playing tricks on you. That is a mini wooden spoon.
And I love cacao nibs on yogurt. I’ve been mixing cacao nibs with chia seed and cinnamon and topping pear Chobani. YUM.
Finally, we made more Indian food. We found this recipe for dhal. And you know what? No matter how good Indian food tastes, it always looks like cat puke in photos. So here’s a photo of what I can promise you is NOT cat puke, just for fun.
mmmm … doesn’t that look appetizing? Not really.
Do you like to bake?
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Hi there. I'm Calee (pronounced CAL-e). If that's too hard, just call me Cal. Also known as chimes or the chimes. I'm 28ish, a designer, a runner, a self-proclaimed fitness queen, a craftster, a foodie, a music snob — some might call me a hipster. Here's the unabridged version.
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