A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook

Muffins posing as cupcakes

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking. A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title “star baker.” It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation. My husband would come home to the sound of Brits saying “soggy bottoms” and “scrummy biscuits,” catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!). My guidelines for my recipe hunt:

Gluten free
No table sugar
No brown sugar
No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad. In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn’t tell anyone they were gluten free. I also called them “cupcakes.” I received the very sound advice that I should re-brand them as muffins. Apparently, they were not great cupcakes, but they made for tasty muffins – it’s all about the branding! I was also told they tasted “healthy,” which I don’t think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them. If you’d like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin

Ingredients

Spiced Carrot Gingerbread

2 cups Bob’s Red Mill Gluten Free All-purpose Baking Flour
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp powdered ginger
1/2 cup unsweetened shredded coconut
3 eggs
1/2 cup melted coconut oil
1/2 cup molasses
1 cup finely grated carrot

Cardamom Cream Cheese Frosting

8 oz cream cheese, softened to room temperature
1/4 cup almond milk
1/4 cup maple syrup
1-2 tsp cardamom to taste
Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary

Instructions

Preheat oven to 350 degrees. In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup. Add the carrot. Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer. Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

Posted: 12-30-2018

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Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

 	Gluten free
 	No table sugar
 	No brown sugar
 	No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin


Ingredients
Spiced Carrot Gingerbread

 	2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
 	1/2 tsp sea salt
 	1 tsp baking soda
 	1/2 tsp allspice
 	1/2 tsp cinnamon
 	1/2 tsp powdered ginger
 	1/2 cup unsweetened shredded coconut
 	3 eggs
 	1/2 cup melted coconut oil
 	1/2 cup molasses
 	1 cup finely grated carrot

Cardamom Cream Cheese Frosting

 	8 oz cream cheese, softened to room temperature
 	1/4 cup almond milk
 	1/4 cup maple syrup
 	1-2 tsp cardamom to taste
 	Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary
Instructions
Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

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Inspired by "The Great British Baking Show," which I binge-watched while wrapping presents, I got a hankering for some seasonal baking.  A quick synopsis for anyone who hasn't seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the title "star baker."  It appeals to my competitive, type-A personality (there is such exactness in baking!), while simultaneously celebrating creativity in the kitchen.

Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

 	Gluten free
 	No table sugar
 	No brown sugar
 	No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin


Ingredients
Spiced Carrot Gingerbread

 	2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
 	1/2 tsp sea salt
 	1 tsp baking soda
 	1/2 tsp allspice
 	1/2 tsp cinnamon
 	1/2 tsp powdered ginger
 	1/2 cup unsweetened shredded coconut
 	3 eggs
 	1/2 cup melted coconut oil
 	1/2 cup molasses
 	1 cup finely grated carrot

Cardamom Cream Cheese Frosting

 	8 oz cream cheese, softened to room temperature
 	1/4 cup almond milk
 	1/4 cup maple syrup
 	1-2 tsp cardamom to taste
 	Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary
Instructions
Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

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Each episode, the contestants have to make a showstopper recipe with their own creative mix of flavors and presentation.  My husband would come home to the sound of Brits saying "soggy bottoms" and "scrummy biscuits," catching me with a half-wrapped present, drooling at the TV.

I could not seem to find the perfect recipe for what I wanted to make: Spiced Carrot Gingerbread with Cream Cheese Frosting (after some web-sleuthing, I got my heart set on adding cardamom, which was a GREAT choice!).  My guidelines for my recipe hunt:

 	Gluten free
 	No table sugar
 	No brown sugar
 	No powdered sugar

I found many recipes that seemed to be mostly what I wanted, but they all missed the mark by a tad.  In the end, I kind of followed these two recipes: Carrot Ginger Muffins from the Savory Lotus blog and Cardamom Cream Cheese Frosting from the blog, Cooking on the Weekends.

Confession: I took these to Christmas with my in-laws and didn't tell anyone they were gluten free.  I also called them "cupcakes."  I received the very sound advice that I should re-brand them as muffins.  Apparently, they were not great cupcakes, but they made for tasty muffins - it's all about the branding!  I was also told they tasted "healthy," which I don't think was meant as a compliment!

In the end, I enjoyed the flavors and felt indulgent eating them.  If you'd like a more dessert-y version, you could try this recipe from the website Toot Sweet.

If I have somehow inspired you to run out and make my version, you can see how I did it below!

Until Next Time,

Corrie Austin


Ingredients
Spiced Carrot Gingerbread

 	2 cups Bob's Red Mill Gluten Free All-purpose Baking Flour
 	1/2 tsp sea salt
 	1 tsp baking soda
 	1/2 tsp allspice
 	1/2 tsp cinnamon
 	1/2 tsp powdered ginger
 	1/2 cup unsweetened shredded coconut
 	3 eggs
 	1/2 cup melted coconut oil
 	1/2 cup molasses
 	1 cup finely grated carrot

Cardamom Cream Cheese Frosting

 	8 oz cream cheese, softened to room temperature
 	1/4 cup almond milk
 	1/4 cup maple syrup
 	1-2 tsp cardamom to taste
 	Arrowroot powder to thicken as necessary*

*Perhaps I could have foregone the almond milk, making the arrowroot powder unnecessary
Instructions
Preheat oven to 350 degrees.  In a large bowl, combine flour, salt, baking soda, spices, and coconut shreds.

In a smaller bowl, whisk together eggs, oil, and syrup.  Add the carrot.  Stir wet ingredients into the dry.

Spoon the batter into paper-lined muffin tins and bake for 17-22 minutes.

While muffins are baking, mix the frosting with a hand-held mixer.  Let muffins cool, then frost generously with cream cheese frosting.

Makes 16 muffin-cupcakes.

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2 responses to “Muffins posing as cupcakes”

Bronwyn Dunne says:

January 6, 2019 at 3:32 pm

I am definitely trying the cupcake/muffin recipe before the end of the first month of the new year. They fit my resolution to throw out the old and try the new! Not promising anything…but really look forward the fun of trying….wondering if I could ever make carrot spirals as beautiful as Corrie’s. ( – :

Reply
- Corrie Austin says:
  
  January 9, 2019 at 8:04 am
  
  Hello Bronwyn! This recipe was very fun to try – lots of new techniques and ingredients! To candy the carrots (though, admittedly, mine never crisped up…) I followed instructions from epicurious.com. I brought some sugar water (half and half) to a boil and simmered the carrot strips for 15 minutes. Meanwhile, heat oven to 225. Lay strips of carrots on cookie sheet with non stick coating. Bake for 30 minutes. When they come out of the oven, shape as desired. For spirals, wrap them around a wooden spoon handle. Place shaped carrots back in oven for 30-45 minutes until “crisp.” Let me know how they turn out!
  
  Reply