Desserts

Frosted Orange Carrot Cookies

To continue with my carrot themed recipes, here is one for cookies.  However, when I made these I realized the title of the recipe was a lie! These have the texture and taste of a cake much more than a cookie but still super good. Enjoy!

INGREDIENTS

·       1 cup butter

·       1 cup grated carrots

·       2 cup flour

·       1 tsp. vanilla

·       ¾ cup sugar

·       1 egg

·       2 tsp. baking soda

·       ¼ tsp. salt

FROSTING:

·       ½ c. juice from orange

·       1 Tbsp. orange zest

·       2 c. powdered sugar

INSTRUCTIONS

1.   Preheat your oven to 350 degrees.

2.   Cream butter and sugar together.

3.   Add the rest of the ingredients and mix until combined.

4.   Grease a cookie sheet with cooking spray.

5.   Drop cookies on cookie sheet.

6.   Bake for 12 to 15 minutes. Oven times may vary.

7.   Mix together frosting ingredients while cookies are baking.

8.   Remove cookies and let cool on a wire rack.

9.   Frost the cookies with frosting when cookies have cooled.

Delicious Carrot Cake Cupcakes

These cupcakes are yummy, this is no fail recipe that are moist and will not last in your house for very long.  I took them to a yoga training and they were inhaled.

Makes 24 cupcakes or 12 if you halve the recipe.

INGREDIENTS

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups canola or other vegetable oil

1/2 cup white sugar

1/2 cup lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups grated peeled carrots (5 to 6 medium carrots)

1 cup coarsely chopped pecans

1/2 cup raisins

FROSTING

8 ounces of cream cheese, at room temperature

1 1/4 cups powdered sugar

1/3 cup heavy cream

1/2 cup coarsely chopped pecans, for topping cake leave off if preferred

DIRECTIONS

MAKE BATTER

Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.

In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.

Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.

BAKE CAKE

Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.

Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

TO FINISH

In a large bowl, beat cream cheese with a mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

When the cupcakes are done pipe, or spread the frosting on top. Scatter nuts on top., use decorations of your choice or leave plain.

Cheat Day: Chocolate Cupcakes with Almond Flour

 

These yummy cupcakes have the advantage of being made with almond flour. They are good for those who need to be gluten free.  Also, the only sweetener is maple syrup which has a low glycemic index so it's not bad for you at all.  They were easy to make and totally yummy.  I gave hubby the choice of chocolate frosting or lemon frosting and he chose the lemon, the right choice and a huge hit in our house.  Edible butterflies are from Amazon.  Enjoy!

Ingredients

1 1/2 cups of almond flour 

1/4 cup of cocoa powder

1/4 teaspoon of salt 

1 teaspoon baking powder 

1/4 cup, plus 2 tablespoons of maple syrup

1/4 cup of olive oil

1/4 cup of water

2 large eggs

1 tablespoon of vanilla 

Directions

Preheat oven to 325ºF. 

Prepare a cupcake baking pan with cupcake liners (about 8). 

Whisk the almond flour, cocoa powder, salt and baking powder together in a bowl or mixing bowl. 

Add the maple syrup, olive oil, water, eggs, and vanilla and whisk or mix until well blended. 

Fill the cupcake liners until 3/4 full with batter. 

Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 

Cool and serve. Store sealed at room temperature for several days, or sealed in the refrigerator for a few weeks. 

(Recipe from www.comfybelly.com)

Chia Seed Pudding

This is really yummy and has the added advantages of being full of protein and Omega 3 fatty acids - both of which we need more of.  It’s delicious and filling, good for breakfast, a snack or dessert.

Here's What You'll Need 

2 cups of coconut milk (homemade or natural)

1/2 cup of chia seeds

1/2 teaspoon of vanilla extract

1/4 cup (or less) of maple syrup (or sub in any sweetener)

Optional: 1/4 teaspoon of cinnamon powder

Fruit of your choice for topping

Instructions

Blended/Smooth Version

Place all ingredients into blender and blend on high for 1-2 minutes until completely smooth.

Whole Chia Seed Version

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds. 

Continue with these final steps for either version

Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight so the mixture can set. 

When ready to serve, top with fruits and/or nuts of your choice. 

Enjoy!

Rice Pudding

A very popular comfort food in England is hot rice pudding.  During the winters, it gets very cold in the Northeast and I am always craving comfort food. Hot rice pudding is super easy to make and a semi-healthy and not-too-sweet dessert that will warm your insides. 

Here's what you'll need: 

¾ Cup of Arborio Rice

½ cups of water

¼ teaspoon of salt

4 cups of Almond or Coconut milk

¼ of brown sugar (more if you like it really sweet)

½ teaspoon of vanilla

¼ cup of raisins

Cinnamon for topping

Get ready to cook! 

Bring rice water and salt to boil over medium heat

Simmer covered until water has been absorbed (about 15 minutes)

Stir in milk and cook uncovered for 30 minutes

Add vanilla and cinnamon and raisins

You can tell it’s done when it’s the consistency of porridge

Enjoy, it’s delicious and sticks to your ribs!