Chocolate Chocolate Chip Carrot Muffins

The people in my family, they really enjoy a muffin, so I find myself making muffins more often then any other baked good. This is fine by me because muffins are pretty easy to whip up and the flavor choices are endless.

This past batch of muffins were for the purpose of a dessert like treat so I made them chocolate and because it’s spring and carrots go hand in hand (right?) they needed to have carrots too. And sure some might question the flavor combination of chocolate and carrot but let me just stop you right there and say that nothing but good things happen when you pair the flavors. Would a 15 year old girl stuff her face with these muffins otherwise?

No, no she would not.

And so I declare this another winner for delicious muffins that the people in my family will now bug me to make them. Oh the burden of being an awesome baker. It is hard sometimes. 😂. But for real.

Now to the muffins!

The stuff. Carrots, cocoa, flour, baking powder and soda. Salt, cinnamon, brown and white sugar, plant milk, oil, chocolate chips, and some walnuts,

First you need to prepare the carrots so chop them up into chunks.

Place the chopped carrots into a pot with some water and steam until tender. Once tender, blend them up into a smooth puree.

Mix all the dry ingredients together.

And dump the carrot puree, milk, sugars, and oil into a big bowl and mix until completely combined. Add in the dry ingredients and mix until the dry is incorporated into the wet then fold in the chopped walnuts and chocolate chips.

Scoop batter into greased or lined muffin tins and pop into preheated oven.

Baked muffins.

When baked and all nice pop them out if the pan and place on a wire rack to cool.

Then you got yourself muffins to eat at your pleasure. Share if you want. No pressure.

-C

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Chocolate Chocolate Chip Carrot Muffins

makes 16 muffins

• 1 1/4 all purpose flour

• 2/3 whole wheat flour

• 1 teaspoon baking soda

• 1 1/2 baking powder

• 1 teaspoon salt

• 1/3 cup cocoa powder

• 1/2 cup neutral oil

• 1 cup plant milk

• 1/2 cup white sugar

• 1/3 cup brown sugar

• 1 cup carrot puree (about 4 large carrots and 1/3-1/2 cup water)

• 1 teaspoon cinnamon

• 1/3 cup mini chocolate chips

• 1/2 cup chopped walnuts (optional)

preheat oven 350

Take whole carrots and cut into small chunks. Place into a pot with enough water to just cover them and place on medium heat and cover. Cook for about 8 minutes, checking after 4 or 5 minutes, unitl tender. If water completely evaporates before, just add more.

Once carrots are tender, place in a blender with about 1/3 cup cool water and blend until smooth. Add a little more water if needed to get the carrots to a smooth puree.

In a medium bowl mix together the flours, baking powder and soda, salt, cinnamon, and cocoa powder. In a large bowl mix together the oil, carrot puree, milk, and sugars until completely combined. Add in the dry and minx until everything is just incorporated (don’t over mix), then fold in the chocolate chips and chopped walnuts.

Scoop batter into well greased or line muffins pans, filling each well up about 3/4 of the way, then pop the pans into preheated oven. Bake for about 17 -20 minutes or until a poke test comes out clean.

Once baked remove from oven and pop muffins from pan. Place on a wire rack to cool.

Eat. Store muffins in a airtight container at room temapture for up to 5 days. They also freeze great as well.

Savory Carrot Dill Waffle Iron Fritters with Creamy Maple Mustard

The other day I went to grab the cookie cutters out of the pantry and had to move the waffle iron out of the way. That is basically the only reason I used the waffle iron. And just like every single time I grab it out to use, I wonder to my self why the hell I don’t use it more. Maybe it’s time to move the waffle iron to a bette spot in the pantry.

So anyway these carrot waffled fritters. Theyare so so so freaking good! I could barely stop eating them before I got a chance to take a couple pictures. So simple, yet so satisfying. Carrot and dill are such a great combo and when made into a crispy fritter situation with chickpea flour and dipped into with the maple mustard. WOW! I was going to make most of this batch for the mr for dinner but I ended up eating more then half (so I ended up making him a waffled sandwich too).

I think these carrot dill waffle fritters might just be the reason the waffle iron gets a new spot in the pantry. Heck I might even leave it out for while because I am definitely making another batch (or 3 of these before I put it away)

Now to the carrots waffle fritters!

The stuff. Carrots, a small onion, dried dill and garlic powder, chickpea flour, water, salt and pepper, maple syrup, brown mustard, vegan yogurt, and a little oil.

Maple, mustard, and vegan yogurt get mixed together and that is that. Set aside.

Shred carrots and onion into a bowl. Add in the chickpea flower, spices, a pinch of salt and pepper, and a bit of water and mix until evenly incorporated.

Ready to go

Lighy oil hot waffle iron and scoop a portion of the batter in. CLose iron and cook until the top and bottom are browned and crispy. (Use your iron settings but also check to see how the iron is cooking)

Crispy and brown and smelling so good. Remove form iron.

Fritters can go straight to plates or on a rack… Whatever you want.

But eat them. Dip or cover them in the maple mustard sauce (it is so good!) and be happy.

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Savory Carrot Dill Waffle Iron Fritters with Creamy Maple Mustard

serves 1-3

• 3-4 carrots ( 2 1/2 to 3 cups shredded)

• 1 small onion

• 3/4 cup chickpea flour

• 1 1/2 easpoon dried dill

• 1/2 teaspoon garlic powder

• salt and pepper

• 1/3 to 1/2 cup warm water

• 1 tablespoon REAL maple syrup

• 1 1/2 tablespoons brown mustard

• 1/3 cup plant based plain yogurt

• tablespoon or so of high heat oil

Preheat waffle iron.

Mix maple, mustard, and vegan yogurt together in a small bowl and set aside.

Shred carrots into a large bowl until you have 2 1/2 to 3 cups of shedded carrot. Then shred the onion into bowl as well. Mix around then add in a pinch of salt and pepper, the dill, garlic powder, and chickpea flour.Mix tighter with lesser amount of water until everything is completely incorporated. Add a bit more water if the mixture is still dry.

To make the waffle fritters , lightly oil the iron and add a large scoop of the batter to the iron while it is hot then close and cook until the fritters are browned and crispy. Once cooked to you liking, remove the waffled fritters and place on a plate or rack and continue with the rest of the batter until it is gone.

Serve right away or warm and serve with the creamy maple mustard. Dip it in or scoop it on… It’s all good!

Carrot Sugar Cookies with Orange glaze

These are definitely my favorite shaped cutout cookies I have ever made. I mean seriously, carrot shaped carrot cookies, what could possibly ever be better? Nothing, and that’s truth for you.

Not only are they carrot shaped, they are also carrot flavored. Yup, Carrot shaped, carrot flavored, awesomeness. A little cinnamon added to the cookie for little extra boost of flavor and an orange glaze because it works and orange is good and fresh and springing. All good stuff.

You might be thinking, huh, carrot puree in a cookie, well that doesn’t sound right. But it is, it is right. And you know how I know that these cookies are awesome? Well I packed them up, (2 dozen of them) and took them over to the littles house for an after school treat. When I got there, the two older ones had friends over. I asked them if they wanted a carrot which earned me that look that said “are you serious” but them showed them the cookies. Of course the wanted a carrot so I gave them each one. They ate their cookies then proceeded to beat the shit out of the mr. Then they asked for another cookies and beat the shit out of the mr some more. This when on and on for about a 1/2 hour until all the cookies were gone and the mr was crouched in the corner with a broom trying to defend himself against 4 rulely kids who where slashing at him with light sabers and spraying him in he face with kitchen cleaner. It’s because they wanted more cookies. (and yes, the littles are getting crazy). So yeah, the cookies are good. Ass kicking good.

Anyway, a cookie with some goodness mix into it, shaped into a great shape, that will make everyone smile and happy. You could make them by yourself, make them with your friends, make them with some kids, with some old people. They are the perfect cookie to leave out for the easter bunny(do you leave carrots out for the easter bunny?) or to serve up at any easter party, spring party, or any garden party you might be attending. This cookie is pretty much perfect for any and every occasion that required a cookie. Or a carrot because carrots are always welcome.

To the carrots! I mean, the cookies!

The stuff. Flour, baking soda, salt, sugar, vegan butter, carrot puree, cinnamon, an orange, some powdered sugar, and food coloring.

Into a big bowl the sugar, vegan butter, and carrot puree go.

Beat for a minute or two until completely incorporated.

Add in all the rest of the dry stuff and mix by hand until it turns to dough.

This is the dough it turned into.

Gather the dough and wrap it or place in a plastic bag and stick it Into the fridge for a few hours or overnight. The dough NEEDS to chill.

After you let the dough be, remove from fridge, liberally dust counter, and roll out dough about 1/4 inch thick.

And then it’s time to cut the cookies out. I unfortunately do not have a cookie cutter so I improvised and make 2 carrot cutouts from paper and hand cut each cookie. That worked but took forever so I got crafty and used a fat Christmas tree cookie cutter then just did a little trim and pinch to make it into a cookie. (I am a genius for that). Any way works, and you can also do other shapes too, the cookies don’t change taste in different shapes. (but that would be so cool if they did)

Carefully place cut out cookies onto a baking sheet, giving them a little space because they do spread a tiny bit.

And into the oven to bake they go.

Out in 10 minutes looking all carrot like.

Carrots waiting to cool so they can be glazed.

The glaze. Pretty straight forward. Just zest orange into powdered sugar and juice the orange into the sugar and mix.

Divide glaze and dye one orange and one green

And glaze away. I recommend doing it over a rack and baking sheet to minimize mess because they do drip a bit.

Now just you look at that, carrot shaped carrot sugar cookies .What a sight!

And of course, carrots come in bunches. HA

Enjoy some carrots!

-C

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Carrot Sugar Cookies with Orange glaze

makes about 2 and a half dozen (depending on size)

• 2 1/4 cups all purpose flour plus more for dusting

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 cup vegan butter

• 3/4 cup granulated sugar

• 1/2 cup carrot puree ( see note about how to make puree)

  For the glaze

• 2 to 3 cups powdered sugar

• on orange

• orange and green food coloring

Note. To make carrot puree, steam a couple carrots until completely soft them blend until smooth.

Place sugar, vegan butter, and carrot puree into a big bowl. Beat with a beater until light and fluffy. Add in the flour, baking soda, salt, and cinnamon and mix by hand until completely incorporated and mixture tunes into dough. Gather dough into a disk and wrap in plastic or place in a plastic bag and refrigerate for at least 2 hours or up to overnight.

Once dough has chilled enough and you are ready to go, preheat the oven to 350.

Place dough on a flour dusted counter and roll out about 1/4 inch thick. Cut out the cookies with a cutter or by hand and place on a baking sheet. Bake cookies for 10-11 minutes or until just starting to turn slightly brown around the edges. Remove from oven and place on a wire rack to cool.

Once cookies are all baked and cooling, make the glaze. Place powered sugar into a big bowl, zest in the orange then add in the juice od half the orange. Mix completely and check consistency. You want it to be slightly running but not liquid, but also not to stiff. Add more juice or more sugar to get it right. Once it is the right consistency, separate into 2 bowls. Dye one green and one orange. Now glaze you cookies. A knife or small spatula works best and yes, the glaze drips a little so do it over a baking sheet, but after about 10 minutes the glaze hardens.

And then you have carrot cookies and all is good. Now go eat a carrot cookie!

Store uneaten cookies in an airtight container for up to 5 days. They can be frozen too.

Carrot Cake with Salted Date Sauce

As a kid, my favorite holiday was Easter. Every year my parents would fill up brightly colored plastic baskets with handfuls of neon colored plastic "grass" and top it with all sorts of candy, coloring books, bubble, and sidewalk chalk. They were beautiful and amazing.  It was like getting a basket of fun and a bunch of sugary candy to keep you going to have all that fun all day long. And the egg hunts. Plastic eggs full of candy hidden all over the house ans yard. We would all have our emptied out baskets running around full of excitement, ready to take out any sibling in our path just to be the one to get the next egg. We were ruthless and I am pretty sure every year someone would end up crying. Now, as an adult, I am not allowed to participate in the egg hunt. (but I still try to make my sibling cry)  Nope, now I get to hide the eggs and sit back and watch the new generation of littles tripping each other and stealing eggs from one another. The carnage!

And also at Easter there is cake. Is there a rule that says you have to make carrot cake for Easter? I think there must be because it is when everyone and their moms busts this cake out. And everyone's carrot cake it the best because they made it the right way, like with raisins or pineapple or walnuts. There are so many things that can be added to this cake that it's a little overwhelming. So I made a carrot cake that was mainly about the carrots. Nothing added, no nuts raisins or coconut (although you could add i if you wanted) and it's made into a pretty bundt cake, which in turn makes mine the best.

This here cake was destined for tomorrows Easter table. I made it with no nut produces cause the nephew has the deadly nut allergy. But when I went and made the date sauce, I kinda let that slip and used almond milk. Oops. So now I have a whole big carrot cake sitting on the counter with it's destiny shattered. So sad, but I think its will survive cause the mris really into it and has already eaten a few pieces. I figure that because it's a carrot cake, he can eat a few more. It's almost like eating a vegetable....almost. And now I need to make a new cake to bring over or I might just stop at the store and buy some oreos on my way over tomorrow. The littles will like that.

The stuff. A bowl containing flour, salt, baking powder ans baking soda.  Also need a few really big carrots, a bit of brown sugar, and ground up cinnamon and ginger. Coconut oil, soy milk, an orange (for it's zest) and a little apple cider vinegar are going into this cake too.

Start by chopping up 2 of the biggest carrots and tossing the into a pot with about an inch of water. Stick the pot on the stove and cook until the carrots are nice and tender. Then blend those tender carrots up.

I had a hard time not eating all of the carrot puree, so maybe if you want, cook up a few extra carrots ans have yourself a pre-carrot cake carrot snack.

And while the carrot puree is still warm, add in the coconut oil and the sugar. Mix it until the oil is melted ans it's one cohesive mixture.

And take that last carrot ans grate it up into the flour. Also add in the spices and the zest of the orange.

Note. I used a small holed grater so that the carrot shreds would be small and add texture to the cake but not make it too chunky. But use a normal grater..it's all about your carrots chunk prefernce here.

Now dump the wet carrot mixture into the dry and start to mix

Adding in the soy and the vinegar to complete the batter.

And scooped that batter into a oiled bundt pan and get it into the (preheated) oven to bake.

After about an hour, the cake is ready, golden brown and smelling like any good carrot cake should. Remove from the oven and turn the cake out from the cake pan and stick on on a rack to cool. This cake is waiting for me to decide what, or if I want to frost, drizzle, or sauce it up..... I think it wants as little something.

Ok, I figured it out. Date sauce.

The stuff. Fresh medjool dates, almond milk and sea salt.

Date (pits removed) into the food processor along with the milk and a good pinch of sea salt.  Blend until it turns into a nice smooth, fluffy sauce.

Take that sauce and spread it all over the cake. As much or as little as you want (you might have left over date sauce but its ok, you can just eat. It will last for about a week in the fridge and goes great with just about anything) Once fully sauced, sprinkle the cake with flaked sea salt.

Sliced, plated, and ready. It's carrot cake time.

Have a great weekend, eat all your candy at once!

-C

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Carrot Cake with Salted Date Sauce

Makes a bundt cake (but could be made into a 9x13 sheet cake)

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup brown sugar
• 1/3 coconut cup oilany oil works)
• 1 tablespoon apple cider vinegar
• 3 large carrots (makes about 2 cups carrot puree and 1/2 cup of raw grated carrot)
• 1 heaping tablespoon cinnamon
• 1 teaspoon ginger

Salted Date Caramel

• 1 cup medjool dates (pitted)
• 1 cup almond milk (or any milk you want to use)
• sea salt

Start by chopping up 2 of the biggest carrots and placing them into a pot with water about an inch of water. Stick on stove and bring to a boil then reduce to a simmer until the carrots are fork tender. When done, puree them with any means nessasary (hand blender, regular blender, food processor) Add the coconut oil and sugar to the warm carrot puree and mix until oil is melted.

Preheat oven to 350

In a large separate bowl, mix together the flour, baking soda and powder, salt, and the spices. Grate the smallest carrot in with the dry.

Take the wet carrot mixture and dump into the dry and mix, adding in the soy milk and the vinegar as you mix. Once everything is completely incorporated, pour mixture into a well oiled bundt pan and stick the cake into the preheated oven

While the cake is baking, make the date sauce. Just take the dates, remove pits if they have any and place in a food processor with a good pinch of sea salt and the almond milk. Pulse a few times, scrap down the sides, and keep blended, stopping to scrap sides if needed, until a nice thick smooth sauce is formed. If you want a thinner sauce, just add more milk til you get your desired consistency.

Now check cake. Once it's golden brown and a tester comes out clean (between 50 minutes to an hour) remove from oven. Let cool for a few minutes in pan the then turn it over onto a wire rack to finish cooling off. Once the cake is cool, dump the date sauce all over it then sprinkle with another good few pinches of the sea salt.

And now eat it. This is a cake that needs no fork, but you can go ahead and use one if you must.

Happy Birthday Strawberry Cake with Lemon Cream Cheese Frosting

      My Moms birthday was this past week, and naturally, I made the cake for our big family birthday gathering. (and I bought and made dinner and cleaned everything up, although the mister did do all the dinner dishes) Word to my sisters… You guys suck! (but I still love you)

Every year my mom asks for the same cake. Strawberry with Lemon frosting. Then a few years ago, other people in the family started asking for the same one. Now there is a weird strawberry cake thing going on between some of my family members. They have taken claim of the strawberry cake and don't want me to make it for anyone else but them. They think that because I make them this awesome cake that they are somehow special. Well guess what people.. Your only special for one day, then you go back to being normal.

I have a family full of a bunch of weirdoes.

Anyways, My mom said she wanted the usual strawberry cake, but as cup cakes, or actually she asked me to make the little square cakes. I was kind of confused when she said square cakes because well, what the hell was she talking about? But then I remembered that a long time ago I use to have a square cupcake pan. (I lost in somehow) So no, I couldn't make the cakes square, but I sure could make them cute. And cute as hell is what I did.

Cake Stuff. Flour, baking soda, baking powder, and salt whisked together in a bowl. Butter, a little oil, vanilla, eggs and buttermilk. Then of course we have strawberries cause it wouldn't be a strawberry cake with out them.First things first. Wash, trim and dice up the strawberries. Stick them into a pot and sprinkle with a few tablespoons of sugar. Heat on low and let the strawberries cook for about 10 minutes, stirring frequently, until they turn into a thick syrup. The sugar and the butter get beaten together until light and fluffy. Then goes in the oil, eggs, and vanilla. The milk is then added to the strawberry mixture. Add half the dry mixture to the wet, mix, then mix in half the strawberry mixture to that. Mix the rest of the dry in and finish off with the strawberry mixture.

Pour batter into well greased and parchment lined baking sheet (or pans).  Stick cake into preheated oven for about 35 minutes, rotating cakes after 15 minutes. Cake is done when it starts turning a light gold brown and a cake tester stuck in the middle comes out clean. Cake gets pulled from the oven and set on a rack to cool.

I actually wrapped the cake when it was cool enough and stuck outside for a few hours. It didn't completely freeze, but it was close. Frozen cake is easier to cut then soft non frozen cake. No necessary, but if you have the time…. 

While the cake is cooling, make the frosting.  Powdered Sugar, a stick of butter, cream cheese, lemon zest, lemon juice, and vanilla get mixed together until it turns into a big bowl of thick lemony frosting. Tomato can cutout. (I couldn't find my biscuit cutters)  A biscuit or cookie cutter would probably work a little better.. The cakes kept getting stuck in the can. Frost the cake!! Place frosting into a piping bag or a big plastic zip lock with the tip cut off.  2 rounds to a cake. A squeeze of frosting goes on one, topped with another and given a little smoosh. A nice big dollop of frosting on top then…. Sprinkles!!!!  Or sliced  strawberries (my mom doesn't like sprinkles..I know)

So freaking cute. I don't know if I can make a normal cake again.

Mom gets the bigger 3 tiered cake.. and a few more of the little ones. 

HAPPY BIRTHDAY MOM!

-C

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Strawberry Cake with Lemon Cream Cheese Frosting

makes 16 two tiers cupcakes or can be made in three 8 inch cake pans

The Cake

• 3 Cups All Purpose Flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Cup or  one Stick Soften Butter
• 1/3 Cup Vegetable Oil
• 3 Eggs
• 1 teaspoon Vanilla
• 1 Cup milk
• 1 Cup Sugar plus 2 Tablespoons
• 1 lb Fresh Strawberries (Can use Frozen, just let them thaw )

The Frosting

• 4 1/2 Cups Powdered Sugar
• 1 Stick Soften Butter
• 4 oz Cream Cheese (Half a block)
• Zest of a Lemon
• 1-2 Tablespoons Lemon Juice
• 1 teaspoon Vanilla
• pinch of salt

Preheat oven to 375

Grease a parchment lined  13x18 high rimmed baking sheet and dust with flour. If you baking sheet isn't as big as mine, use whatever size you have and make a few cupcakes on the side. Or make one , 3 tiered  cake with 8 inch cake pans.  I trust that you can find a way to bake all this cake batter.

Wash, trim and dice strawberries. Toss them in a medium sauce pan and sprinkle with 2 tablespoons of sugar. Place on low heat and cook for about 10 minutes  until  strawberries break down and turn into a thick syrup. Take of heat and let cool.

Combine flour, salt, baking powder and soda in a bowl and whisk together, In another large bowl, add butter and sugar together and beat on medium until light and fluffy. Add in oil, vanilla and eggs. Beat together. Now add the milk to the  strawberries and mix together. Beat in half the dry into the wet, add in half the strawberry mixture, then the rest of the dry, and finish off with the rest of the strawberry mixture. 

Pour batter into prepare baking sheet (or pans) and place in oven. Check cake after about 15 minutes and rotate to help insure an even bake. Bake for another 15- 20 minutes, or until cake  starts to turn golden brown and a tester (toothpick) comes out clean.  

Remove from oven and let completely cool.  (Not necessary, but once cake is cooled , wrap with plastic wrap and stick cake into the freezer of a little while before cutting the circles.. its makes it a little easier)

While cake is cooling, make the frosting. Place all ingredients in a big bowl and beat together until a nice soft but sturdy frosting forms.  If. you frosting seems to thick add in a  splash of milk. To thin.. add a little more sugar. 

When the cake is cooled, get to it. With you cookie or biscuit cuter dipped in powdered sugar, cut as many circles as you can. 

Fun Time!! Frost the cakes. Place frosting into a pastry bag, or like me, a large zip lock bag with the tip cut off. Partner up all the cake rounds and go through and give one of each of the pairs a good dollop of frosting. Top with the remaining cake, give it a lithe smooshto make sure they stick, and squeeze a nice dollop of frosting on top. Finish off with sliced strawberries and lots of sprinkles.

Sing Happy Birthday and eat!