Monthly Archives: November 2016

Join me on my first YouTube collaboration with Fernelle Davis from @NutureInChrist! Head on over tomorrow to check out her Lasagne recipe, to enjoy before my Spiced Carrot Cupcakes w/Cream Cheese Frosting. These cupcakes are a perfect end to any meal & a great addition to any holiday table. Watch the video here.

Spiced Carrot Cupcakes w/Cream Cheese Frosting

12 medium

Spiced Carrot Cupcakes w/Cream Cheese Frosting

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/8 tsp dried ginger
  • 1/8 tsp all spice
  • 3/4 cup brown sugar, unpacked
  • 1 egg
  • 1/2 cup buttermilk or soured milk
  • 1 tsp vanilla extract
  • 1 1/2 cup carrots, finely grated
  • 1/2 tsp orange zest
  • 1/2 cup raisins, if they are large chop them a bit
  • 1/2 cup toasted coconut, unsweetened
  • Frosting:
  • 1/4 cup butter at room temperature, add 1/2 tsp of salt if using unsalted butter
  • 1 - 250g pkg of cream cheese at room temperature
  • 1.5 cup powdered sugar
  • 1/2 tsp vanilla
  • 1/4 tsp fresh orange zest, optional

Instructions

  1. Measure dry ingredients, set aside.
  2. Mix together wet ingredients. Stir in raisins & coconut flakes.
  3. Fold flour mixture, into wet mixture. Do not overmix. Batter will be on the looser side.
  4. Evenly divide in a 12 cup muffin tin.
  5. Bake in a pre-heated oven of 350°F for 12-15 minutes. Times will vary by oven.
  6. You want the cupcake to spring back when lightly pressed & starting to pull away from the sides of the pan.
  7. Or use the wooden toothpick test. When inserted into the cupcake, if it comes out clean, the cake is done.
  8. Leave in the pan for 2-3 minutes.
  9. Remove and cool on wire rack completely before frosting.
  10. For the frosting:
  11. Whip the cream cheese and butter, until light and fluffy. About 2-3 minutes. If you do this by hand you may need to increase the time to 5 minutes.
  12. Add powdered sugar & vanilla. I like to mix this by hand & then use the mixer.
  13. Whip for an additional 2-3 minutes.
  14. Refrigerate for at least 1 hour or overnight, before frosting cupcakes.

Notes

Add 1/2 cup of nuts or other dried fruit, of your choice.

If you are not serving the frosted cupcakes within a couple of hours, refrigerate them. Remove them from the fridge a half hour before serving.

The cupcakes are delicious on their own.

They freeze well, frosted or unfrosted. Make sure to wrap them well or put them in a tightly sealed container.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2016/11/24/spiced-carrot-cupcakes-wcream-cheese-frosting/

Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms Sweetcane Best Brown Sugar, 1Kg & Everland Organic Unsweetened/Unsulphured Large Coconut Flakes/Chips, 227gm
Previous Easy Peanut Butter Cookies video & recipe.
(This post is not sponsored.)

Till next time,

Nadia

Easy & simple is what you get here. If you love peanut butter try these out! If you're looking for a quick holiday cookie to put on the work party table or your own, give my Easy Peanut Butter Cookies a try. Watch the video here.

Peanut Butter Cookies

12-16 depending on the size you make them

Peanut Butter Cookies

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/2 tsp salt, omit if using salted butter
  • 1/2 tsp baking soda
  • 1/8 tsp cinnamon
  • 1/4 cup butter at room temperature
  • 1/4 cup creamy/crunchy peanut butter
  • 1/2 brown sugar, lightly packed
  • 1.5-2 tsp vanilla extract
  • 1 egg, lightly beaten

Instructions

  1. Mix first 4 ingredients together. Set aside.
  2. Beat butter and peanut butter together, until light and fluffy. 2-3 minutes.
  3. Scrape down sides and bottom of bowl.
  4. Beat in egg and vanilla extract. About 1-2 minutes.
  5. Scrape down sides and bottom of bowl.
  6. Fold flour mixture into wet ingredients, just until incorporated.
  7. I prefer to let the dough set for at least an hour in the fridge. You don't have to but your cookies will spread a little more. Make sure to leave enough space between cookies.
  8. About 1.5 tbsp of cookie dough per cookie.
  9. Bake in pre-heated oven for 9-11 minutes. Times will vary by oven.
  10. Do not overbake, cookies will continue to bake for a minute or so after you take them out of the oven.

Notes

You can add 1/2 cup of chocolate chips, more nuts or dried fruit to the cookie dough.

You can portion out the cookie dough, freeze in a single layer. Bag them up for later.

You can depress the cookies with a fork & sprinkle with a little white sugar for a more traditional look.

Recipe Management Powered by Zip Recipes Plugin
http://nadiadonella.com/2016/11/23/easy-peanut-butter-cookies/

Previous: Miso Soup - My Style video.

Some ingredients that I use, online: 
Robin Hood Original All Purpose Flour 2.5 Kilograms Sweetcane Best Brown Sugar, 1Kg
(This post is not sponsored.)

Till next time,

Nadia