I once wrote an ode to coconut on my blog because what’s not to love about coconut.
Unbelievably, for every person that I know who loves coconut, I know one more that hates it.
I don’t get it. How can you not love coconut?
I have a theory that much of the coconut-dislike relates to the dried [...]
I had the opportunity to speak to someone recently about the pleasure of blogging and as I explained, one of the greatest pleasures are the friendships.
Early on in my blogging career, I met Jasmine and consider myself blessed to know her.
In May, she contacted me asking if I’d do her a favour by baking some [...]
I saw my first urban rabbit munching on a fresh dandelion today, a sure sign of spring! In an attempt not to do everything myself, this is my first spring in 11 years that I’m not planting a vegetable garden, sniff. I’ve outsourced that work to a local CSA, which should be a fun adventure anyway! Somehow, I just can’t let the garden and my rainbow carrots go…so here’s a little garden swan song from my kitchen.
Egg-Free and Dairy-Free Carrot Cupcakesor Morning Glory Muffins if you’re not in a Frosting Mood!2 cups grated carrots1 apple, cored and grated1 cup crushed pineapple, drained1/2 cup golden raisins (or regular)1/2 cup shredded sweetened coconut1 1/4 cups brown sugar1 cup oil2 egg replacers (I use Ener-G)2 1/4 cups flour2 teaspoons baking soda2 teaspoons cinnamon1/2 teaspoon salt1.) Preheat the oven to 350.2.) Dump the top set of wet ingredients into a medium bowl and mix well.3.) Measure the flour, soda, cinnamon and salt into a large mixing bowl and whisk together.4.) Dump the wet ingredients into the dry ingredients and mix together carefully, until just blended.5.) Scoop the batter into paper-lined muffin tins, about 3/4 full.6.) Bake for 20-25 minutes or until set on top and they start to smell good.7.) Remove from muffin pan and cool on a rack before frosting.8.) Makes about 18.Dairy-Free Cream Cheese Frosting1/2 tub Tofutti cream cheese (4 ounces, or 1/4 cup), softened1/2 stick dairy-free margarine, softened( I use Fleischmann’s Unsalted Margarine)1 t. vanilla extract2-2 1/2 cups powdered sugar1.) Cream the Tofutti and margarine together with a hand mixer.2.) Add the vanilla and enough powdered sugar to make the frosting as thick as you want.3.) This makes enough to frost generously with a knife, if you’re planning to pipe on piles of frosting, you might need to make a bit more frosting.Note: These cupcakes will freeze and thaw at room temp or in the fridge beautifully, frosting and all.
