CARROT MUFFINS

 

 

 

 

INGREDIENTS:

1/2 cup pecans or walnuts, toasted and coarsely chopped

2 cups grated raw carrot(2-3 peeled carrots)

I large apple, peeled and grated

2 cups all-purpose flour

1 1/4 cups sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup coconut

3 large eggs

3/4 cup vegetable oil

1 1/2 teaspoons pure vanilla extract

 

OPTIONAL: Cream Cheese Frosting

1/4 cup unsalted butter, room temperature

4 ounces (1/2 cup) cream cheese, room temperature

3 tablespoons confectioners' (powder or icing) sugar

1/2 teaspoon pure vanilla extract

 

 

DIRECTIONS:

        In a large bowl, whisk together the flower, sugar, baking soda, baking powder, salt, and the ground cinnamon. After, stir in the nuts that were toasted, and the coconut (sweetened or unsweetened). Then, set aside the bowl.

        In a separate bowl, whisk together the eggs, oil, and the vanilla extract. Fold the wet ingredients along with the grated carrots and apple. After folding the wet ingredients with the carrot and apple, combine this substance with the dry ingredients (flour mixture). Stir until moistened.

       Grab a muffin tray and spray, or place the muffin paper cups on the tray. Evenly divide the batter between the prepared muffin cups and bake for about 20 to 25 minutes, or until a toothpick, inserted in the center, comes out clean.

 

Frosting:

       Beat the butter and the cream cheese until very smooth, with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Finally, beat in the vanilla extract.

       After removing the muffins from the oven, place them on a wire rack to let cool. After about 10 minutes, remove the muffins from the pan to cool off completely. After cooled off completely, frost the cupcakes.

http://goo.gl/j1aZQD

 

Reflection:

       While baking this delicious, and somewhat healthy recipe, I had the most difficulty knowing when the muffins were ready or not. My muffins were taken out of the oven too soon. I did not know until I was told. The way that you will be able to decide if they are ready or not is by the top. If you are able to press down on them, and then they come right back up, they are not ready. You should be able to leave a dent on the top of them. Also, the top was a light brown, when it needs to look like a little darker than golden brown. Also, if allergic to nuts, or just dislike them, you can take them out, or insert less, if wanted. Another thing to remember is that all looks do not depict the way that the muffins taste. The first time that I ever made these muffins, they did not look so good. But, once I tried them, they tasted delicious. After that, I kept making them, and every time, their looks got better and better.

       This muffins, in my opinion, are great snacks or appetizers to be placed out at parties. They are not messy, and don't even require much time to make. Or, they can be snacks for kids to take to school, or before a sport. Also, around Halloween or thanksgiving is a perfect time to serve them. All your party members will be craving for more of these delicious messy free treats. So, hurry now I start getting these ingredients to make these delicious treats. Oh, and do not forget...Enjoy!



CHOCOLATE CHIP SCONES

 

 

 

INGREDIENTS:

2 cups of flour                        2 tsp grated zest

1/4 cup sugar                          6 TBL cold unsalted butter, cut into pieces

1 TBL baking powder            1/2 cup of chocolate chips

1/2 tsp salt                              3/4 cup of heavy cream

 

 

 DIRECTIONS:

           In a bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender, cut in the batter until the mixture forms large coarse crumbs the size of small pies. Stir the chocolate chips, and then pour the cream over the dry ingredients and mix with a rubber spatula, or with hands, until the dry ingredients are moistened.

           Pout the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a circle about 1/2 inch thick and 6 1/2 inches in diameter. Cut the round into 6 wedges. Place onto a cookie sheet that is lined with parchment.

           Topping: brush the scone with whole milk and top with cinnamon or sugar. Bake in preheated (400 degrees) oven until golden brown. Or for about 12 to 15 minutes. Transfer to wire rack and cool slightly. Serve warm.

http://goo.gl/y2EsyE

REFLECTION:

           When making this delicious pastry, it was difficult at first, due to a little mix up with the timing. But, something to remember is mise-en-place, which is French for everything in its place. This means that before you start baking, you should set up all the ingredients and measurements in front of you, to make sure that you have everything that is needed. This helps prevent mistakes that are bound to happen. Well, hope you enjoy this delicious recipe!

 

 

 



Strawberry and Banana  Protein Smoothie

               Ingredients:                                                    Directions:

              3 egg whites                                                      - place ice first into blender
              handful ice                                                        - then place strawberries and banana into
              cup of strawberries                                              blender
              cup of water                                                      - then place egg whites only and then
              banana                                                                 water
                                                                                        - blend on high until none of the   
                                                                                          ingredients
                                                                                        - visible (no chunks, all smooth)

N.d. Photograph. allrecipes.comPrint.

This recipe is not only simple, but tasty and healthy as well. Whenever my mother happens to buy strawberries and bananas, we are sure to make Strawberry and Banana Smoothies in the morning, starting your day with a healthy and tasty breakfast.