CARROT CUPCAKES WITH CREAM CHEESE FROSTING

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

On Easter, my best friend Kelly came over and we decided to conquer making something sweet after all of these years contemplating on cooking together. The last time we baked something together was a fruit layered cake that soon succumbed into one thin layered bread. (Quite the fail there.) But this time turned out to be a huge success. The cupcakes were so dang moist, and not overly sweet, and the frosting completed it. It was so so scrumptious, I made a point to share, but was quite resistant. ­čśë I also feel like the carrots made eating a cupcakes healthy, right? Regardless, you will reap the benefits of all that carrots provide– betacarotene, fiber, potassium, and antioxidants. Easter was the best time to share something sweet, and celebrate our risen King. But, I really hope you enjoy this recipe for the days to come, and don’t forget to spread the carrot goodness around.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Carrot Cupcakes
A slightly healthier but delicious version of carrot cupcakes.
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Prep Time
10 min
Total Time
40 min
Prep Time
10 min
Total Time
40 min
Ingredients
  1. 2 cups whole wheat flour
  2. 3 tsp cinnamon
  3. 2 tsp baking soda
  4. 1 tsp salt
  5. 4 eggs
  6. 1 cup olive oil
  7. 1/2 cup coconut oil
  8. 3/4 raw sugar or 1/2 cup maple syrup
  9. 2 tsp vanilla extract
  10. 3 cups shredded carrots (about 6 carrots)
Instructions
  1. Preheat oven to 350 degrees and line 18 muffin cups with paper liners.
  2. Using an electric mixer, mix the flour, cinnamon, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, oils, sugar, vanilla extract, and carrots.
  4. Combine and fold wet ingredients with dry ingredients.
  5. Spoon batter into lined muffin cups around 3/4th full.
  6. Bake for 25-30 minutes.
  7. Let cupcakes completely cool before frosting.
Notes
  1. Top your cupcakes with cut up triangular carrots and tiny pieces of broccoli. You can totally munch on the muffin to add a nice healthy touch, but I took them off the cupcake before consuming.
Sweeter Than Honey http://itssweeterthanhoney.com/
CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Cream Cheese Frosting
Best cream cheese frosting of my life.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 (8 ounce) package of cream cheese
  2. 1/2 cup butter, softened (1 stick)
  3. 2 cups sifted powdered sugar
  4. 1 tsp vanilla extract
Instructions
  1. Using an electric mixer, cream together cream cheese and butter.
  2. Add vanilla.
  3. Slowly pour in the powdered sugar.
  4. Fill pastry bag and tip with cream cheese frosting.
  5. Pipe the frosting unto the cupcake, and serve.
Adapted from All Recipes
Adapted from All Recipes
Sweeter Than Honey http://itssweeterthanhoney.com/
CARROT CUPCAKES WITH CREAM CHEESE FROSTING

SPRING EUCALYPTUS WREATH DIY

Spring is in full bloom, and it is now time to take off your winter wreath and dress up your front door with a delightful and elegant spring wreath. Back in 2012, I made my first ever winter wreath with artificial pine and lots of poinsettia that I hot glued and sealed. This year, I’m kicking it up a notch, and creating a spring wreath embellished with lots of citrus fruits and eucalyptus. I thought perhaps this wreath would instigate birds and bees to knock on our front door, but it hasn’t– it has only left our front door smelling heavenly and quite visually illuminating. The only downfall is that you will need to replenish the citrus leaves every other week to keep the wreath looking fresh. (They die just a little too quickly. I usually just pull the leaves out and stick new ones back in, thanks to my kumquat tree.)

materials:

wire wreath frame (any size)

floral wire

– eucalyptus (or other foliage)

gardening scissors

– kumquats and leaves (all things citrusie)

– lemons (i used lemon soap imported from italy aka capri– a gift from a friend ­čśë

hot glue

directions

  1. using your wreath frame, line up and arrange the leave to ensure fullness (you’ll want to go in the same direction), and so you know where you want to place everything. Eucalyptus on bottom, citrus leaves on top.
  2. cut multiple strips of 2 inch wire.  
  3. using the wire, wrap the leaves tightly multiple times to make sure the leaves are secured onto the frame. 
  4. hot glue lemons onto the frame. 

HAND PIES HANDMADE

Apple Hand Pies

Made with love. Get your Pi on!!!! 

Hand Pies

Hand Pies

Apple Hand Pies

Hand Pies

It’s National Pi Day, and I am all pied out! Whether you have already snagged all the pie deals today or not, I thought creating your own pie sounded extra heart warming. Who knows, you might earn some extra brownie points from your family and friends for making it yourself on Pi Day as well. (That is, if you share of course!) I made these pies awhile back and felt like this post was most appropriate to share on Pi day, and you can plan on making this any day of the week. The prep may take a while, but the ingredients are minimal. Once you nail down the pie crust, you can pretty much get creative with your filling. I handcrafted these pies into mini heart shapes filled with blueberries and apple cinnamon, and they went on their way to friends and family. The apple ones were my fav, they reminded me of McDonald’s apple pie. I had no shame in eating them for breakfast every morning. They’re super fun to make, but make sure to sprinkle some extra love before you devour them with your dear ones. 

Hand Pies

BERRY HAND PIES

Ingredients

pie crust

1 egg

apple filling:

3 green apples, peeled and cored

1 tsp lemon juice

1 tsp lemon zest

2 tbsp brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp cornstarch

blueberry filling:

2 cups blueberries

1 tsp lemon juice

1 tsp lemon zest

1 tbsp raw sugar

1 tsp corn starch

Instructions

  1. In a medium bowl, mix all your filling ingredients of choice.
  2. For a juicier and softer apple filling, saute your apples over a skillet at medium heat until apples brown and slightly soften.
  3. Use a small bowl to mix egg for an egg wash.
  4. Form pie crust into a ball and flatten into a round disk until slightly thin. Use shape cutter to form your pie crust.
  5. Preheat oven to 400 degrees
  6. Fill pie crust with filling and use your fingers to glide egg wash around the surroundings.
  7. Top with second pie crust, and seal your crust with a fork.
  8. Brush the tops with egg wash.
  9. Bake for 20-25 minutes until golden brown. Let cool for at least 15 minutes before serving.

Notes

For the pie crust, I substituted 1 1/2 cup of white flour with whole wheat flour and 1/4 cup of butter with coconut oil. Use parchment paper to flatten out dough. Blueberries can be replaced by any type of berries.

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Blueberry Hand Pies

Apple Hand Pies

Hand Pies

PEANUT BUTTER COOKIES

I could munch on peanut butter all day and never get sick of it (nor feel bad about it). The ooey gooey feeling is just oh so GOOD. Amiright? But cookies, on the other hand, are dangerous when they’re set in plain sight– I consume so way too many. I wanted to find a way to combine two of my favorite things without┬ácompromising my health, but still taste great. I made these peanut butter cookies with whole wheat flour, maple syrup, olive oil, and coconut oil (I’m obsessed). Then, I drizzled semi-sweet chocolate, peanut butter, and sea salt flakes all purchased from Trader’s. I’ve been inhaling┬áthese cookies every morning this past week, and I’m not mad about it. Hope you enjoy them as much as I do.

Au revoir,

Kami

Peanut Butter Cookies

Oh, GOD. I’m in love.

Peanut Butter Cookies

HEALTHY PEANUT BUTTER COOKIES

Prep Time: 15 minutes

Cook Time: 10 minutes

Consume these delicious and healthy peanut butter cookies!

Ingredients

2 cup whole wheat flour

1 tsp baking soda

1/2 salt

3/4 cup maple syrup

1 tsp vanilla

1/3 cup olive oil

2 tbsp coconut oil

1 cup peanut butter

Instructions

  1. In a large bowl, mix dry ingredients: flour, baking soda, and salt.
  2. In a separate bowl, mix together maple syrup, vanilla, olive oil, coconut oil, and peanut butter. Combine liquid mixture with dry mixture.
  3. Roll dough into 1 inch ball and place on lined baking or silpat.
  4. Use fork to make criss-crosses.
  5. Bake at 350 degrees for 10 minutes.
  6. Optional: Drizzle melted chocolate and peanut butter. Then, sprinkle crushed sea salt flakes.

Notes

Not going to lie, silpats are life changing. Nothing ever sticks on the baking sheet, and I can reuse them.

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Peanut Butter Cookies