Yes to Yummy

Tag Archive: carrots

Carrot Cake Cupcakes with Coconut Frosting

August 17, 2016 Leave your thoughts Print this page

P1200847

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.

P1200837

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.

P1200846

Wanna make ’em? Well, you should!

Print this page

Carrot Cake Cupcakes with Coconut Frosting

Ingredients

Prep Time 35 min
Cooking Time 25 min
Total Time 1 hr
Yield 12-15 cupcakes (or muffins)

4 eggs

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

Directions

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!


P1200828

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!


Tags: , , , , , , , , ,

Carrot Cake Cupcakes with Coconut Frosting

August 17, 2016 Print this page

Is it a breakfast food? Is it a dessert food? That decision is up to you. Sweet and earthy, these cupcakes are perfect for any time of year. Feel free to leave off the frosting for a tasty muffin.

Adapted from this recipe

Ingredients

Prep Time 35 min
Cooking Time 25 min
Total Time 1 hr
Yield 12-15 cupcakes (or muffins)

4 eggs

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

Directions

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!


Tags: , , , , , , , , ,

Poussin Bonaparte

February 24, 2014 Leave your thoughts Print this page

059

Just admit it: this is the cutest, goofiest chicken you have ever seen in your entire life.

065

I mean, just look at it! It has a BACON. SASH. This is one classy bird, folks.

When I’m at the butcher, I’m always on the prowl for something new, something intimidating. I love to challenge myself with unfamiliar ingredients and go foraging through books and the internet in attempts to figure out how to cook them. You could call it a bit of an obsession of mine.

Crispy sweet breads. Pig tails. Goose. I’ve tried a lot of “unusual” cuts and animals over the course of the past year. While peeling the membranes off of the sweet breads was far from appealing and removing the entire breast from my goose had me groaning in frustration, almost all of my attempts have turned out deliciously. (Unfortunately, my mom is still a little squeamish about lamb kidneys. I’ll work on her. One day.)

Out of all of the oddies I’ve tried, poussin has to be one of my and my family’s favorites. It’s a rarity at the butcher, but when I see little packages about as big as my hand in the freezer, I snag ’em. Even though poussin are really, yes, just young chicken, they are so freaking adorable that I can never resist the temptation.

Sadly, there aren’t many recipes for poussin online, but if you google recipes for the tiny bird, something called Poussin Bonaparte will pop up right away.  Basically, it’s a poussin, roasted upright with a root vegetable up its posterior and a strip of bacon around its chest. What could be bad?

If you’re a little scared to try preparing a chicken this tiny, don’t be! My recipe is a piece of cake to put together and requires only a handful of ingredients, so you’ll be on your way to a fun, tasty dinner in no time. Just remember, when in doubt, use a thermometer and common sense. They are two of a cook’s best tools.

Ready to give poussin a try? Good. Let’s get started.

039

About an hour before you want to eat, take your poussin out of the fridge and pat each one dry with a paper towel. Rub salt all over their skins and in their cavities and let sit at room temperature for 45 minutes to an hour. (This will really help the flavors develop and tenderize the meat!)

Preheat the oven to 450 degrees and grease a large roasting pan with a little coconut oil or ghee. Set aside.

040

Take out two big, fat, chunky carrots. (They need to be tough to be able to hold up the poussin!) Cut off either end of both and slice in half width-wise, leaving you with four fairly strong pieces of carrot. Set aside.

Get your four salted-and-at-room-temperature poussin ready. Mount each bird on top of each piece of carrot, trimming off an inch or so at the bottom of the carrot until the poussin can stand up on its own. Place all four in the large roasting pan you already greased, and smear them all with 2 tablespoons of melted ghee, butter, or coconut oil.

046

If you’re feeling fancy, wrap a strip of bacon from one of the poussin’s shoulders to its opposite hip. This will give each of your birds a little “sash!”

051

Roast for 45 minutes to an hour, or until a thermometer in the breast reaches 165 degrees and thigh reaches 175 degrees. The skin (or at least the top half) should be crisped at this point.

Let the poussin cool for at least five minutes before removing the carrots and serving. (You can eat the carrots, too–they’ll have amazing flavor!)

063

What is your favorite kind of poultry? Leave me a comment here or on Facebook and let me know!


Tags: , , , , , , , , , , , , , ,

Poussin Bonaparte

February 23, 2014 Print this page

Just admit it: this is the cutest, goofiest chicken you have ever seen in your entire life. I mean, just look at it! It has a BACON. SASH. This is one classy bird, folks. And it’s SO easy to make.

Ingredients

Prep Time 1 hr
Cooking Time 45 min
Total Time 1 hr 45 min
Yield 8 servings

4 poussin (figure 1/2 a poussin per person)

Salt

2 big, fat, chunky carrots

2 tablespoons of melted ghee, butter, or coconut oil

4 strips of bacon

Directions

About an hour before you want to eat, take your poussin out of the fridge and pat each one dry with a paper towel. Rub salt all over their skins and in their cavities and let sit at room temperature for 45 minutes to an hour. (This will really help the flavors develop and tenderize the meat!)

Preheat the oven to 450 degrees and grease a large roasting pan with a little coconut oil or ghee. Set aside.

Take out the big, fat, chunky carrots. (They need to be tough to be able to hold up the poussin!) Cut off either end of both and slice in half width-wise, leaving you with four fairly strong pieces of carrot. Set aside.

Get your four salted-and-at-room-temperature poussin ready. Mount each bird on top of each piece of carrot, trimming off an inch or so at the bottom of the carrot until the poussin can stand up on its own. Place all four in the large roasting pan you already greased.

If you’re feeling fancy, wrap a strip of bacon from one of the poussin’s shoulders to its opposite hip. This will give each of your birds a little “sash!”

Roast for 45 minutes to an hour, or until a thermometer in the breast reaches 165 degrees and thigh reaches 175 degrees. The skin (or at least the top half) should be crisped at this point.

Let the poussin cool for at least five minutes before removing the carrots and serving. (You can eat the carrots, too–they’ll have amazing flavor!)


Tags: , , , , , , , , , , , , , ,

Roasted Baby Carrots

December 23, 2013 Print this page

Tender and just a bit creamy, these perfectly seasoned carrots are absolutely divine. Serve on their own or with your favorite protein!

Ingredients

Prep Time 5 min
Cooking Time 30 min
Total Time 35 min
Yield 4 servings

1 lb of baby carrots

1 1/2 tablespoons of ghee or other fat, melted, plus more for greasing

1 teaspoon of turmeric

1 teaspoon of garlic powder

1 teaspoon of cinnamon

1 teaspoon of paprika

1 teaspoon of cumin

A good pinch of salt

Directions

Preheat the oven to 425 degrees and grease a medium baking sheet with some fat.

Place the baby carrots on the prepared baking sheet and drizzle with the ghee. Top with the turmeric, garlic powder, cinnamon, paprika, cumin, and salt. Toss together to fully distribute the spices.

Bake until beginning to brown and soft, but not mushy in the center, about 30 minutes. Serve immediately.


Tags: , , , , , , , , , , , , , , , ,