August 17, 2016 Leave your thoughts
So, I think I can say I have really and officially made it. Eleven days from today, I will begin my freshman year of college. I said high school to myself for a second, then proceeded to chuckle because thank goodness I’m not going back there. Shudder.
All of this change is coming. I can feel it in my bones. New people, new city, new classes, new professors, new yoga studio, new room, new eating habits, new study habits…what isn’t going to be new?! Yes, I’m a little nervous, but I’m way more excited than nervous. I’ve been waiting for this time for four years, and boy, I have never been so ready to spread my wings and leave.
One thing I’m really going to miss? My kitchen! Cooking (and baking!) have been my anchor throughout those four crazy years, and it feels a little weird that I’ll be leaving my anchor behind this year.
Well, get ready for a new Yes to Yummy mini series, entitled, “Small Kitchen, Big Dreams.” And by small kitchen, I mean my mini fridge and microwave. Y’all ready for some MUG CAKES?!?!?!?! How about some OATMEAL JARS?!?!?!?! DORM ROOM HACKS?!?!?!?! HELL YEAH!!! #COLLEGE!!!!!
Sorry. That was a little weird and extreme. I’ll show you a cupcake picture to get things back on track.
These were so good. My taste-testers agreed. According to my yoga teacher Emily, she took a bite of this cupcake in the car, expecting to save the rest for later. Needless to say the cupcake didn’t make it out of the parking garage.
There are oodles of lovely flavors and textures going on here. Chewy, crunchy, sweet, smooth, cinnamon-y…this cupcake is a perfect package for awesome. And you know what?! You can eat it for breakfast, too. Maybe leave off the frosting, maybe not. Choice is up to you.
Wanna make ’em? Well, you should!
Yield 12-15 cupcakes (or muffins)
3/4 cup of vegetable oil or coconut oil, melted
1 cup of brown sugar
1 tablespoon of vanilla extract
2 cups of whole wheat pastry flour
2 teaspoons of baking soda
2 teaspoons of baking powder
1/2 teaspoon of salt
1 tablespoon of ground cinnamon
1 teaspoon of ground allspice
1/2 teaspoon of ground cloves
Pinch of ground nutmeg
4 large carrots, grated
1 cup of pecans, chopped
1/2 cup – 1 cup of raisins (depending on how much you like raisins!)
Coconut frosting, doubled if you like a generous dollop of frosting
Toasted coconut flakes, for garnish
Preheat the oven to 350 degrees. Line a muffin tin with parchment liners and set aside.
In a large bowl, beat the eggs lightly, then add the oil, sugar, and vanilla extract. Beat well to thoroughly combine.
In a small bowl, sift together the dry ingredients, excluding the carrots, pecans and raisins. Stir to combine and then, 1/2 cup of a time, incorporate into the wet ingredients with a spatula.
Once all of the dry ingredients are added, pour in the carrots, pecans and raisins. Fold gently with a spatula combine and stop just when well-mixed. Don’t overdo!
Using an ice cream scoop or two large spoons, distribute the batter between the prepared muffin tins, stopping about 2/3 of the way up. (If you run out of space, no worries — just prepare another muffin pan or wait until your first batch is done.)
Bake in the preheated oven until a toothpick comes out clean, about 20-25 minutes depending on how hot or cold your oven runs.
Once fully cooked, let cool in the muffin tin for half an hour, then transfer to a cooking rack to come to room temperature.
Meanwhile, prepare the coconut frosting, if desired. Once the cupcakes are cool, frost them and decorate with toasted coconut flakes.
Store in an airtight container in the fridge for up to three days — but best when eaten right away!
All right folks, guess it’s a “see you later” for now? I can’t wait to update you on all of the yummy foods I’ll eat in New York. Keep your fingers crossed that I’ll make friends and not accidentally wind up on a train bound for Hoboken!