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amuse bouche

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

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

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.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } } ["post"]=> object(WP_Post)#373 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " 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.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object"]=> object(WP_Post)#373 (24) { ["ID"]=> int(5004) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2018-12-30 12:00:33" ["post_date_gmt"]=> string(19) "2018-12-30 16:00:33" ["post_content"]=> string(5086) " 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.  " ["post_title"]=> string(26) "Muffins posing as cupcakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(4) "open" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "muffins-posing-as-cupcakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(82) " https://www.savorylotus.com/carrot-ginger-coconut-muffins-glutengrain-free-paleo/" ["post_modified"]=> string(19) "2018-12-30 13:22:32" ["post_modified_gmt"]=> string(19) "2018-12-30 17:22:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(42) "http://inthekitchenwithbronwyn.com/?p=5004" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "4" ["filter"]=> string(3) "raw" } ["queried_object_id"]=> int(5004) }
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4 responses to “Muffins posing as cupcakes”

  1. 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. ( – :

    • Corrie Austin says:

      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!

  2. Maria Brandriff says:

    Can the gluten free flour be substituted cup for cup with regular flour?

    • Corrie Austin says:

      Hello Maria,
      Apologies for the delayed reply, did you try this already?
      I think substituting regular flour would work just fine, and honestly, I think they will taste BETTER that way! I would check them for done-ness a little earlier (maybe at 14-15 minutes), as typically gluten free recipes cook longer.
      I hope they turn out well! These were very rich in flavor. Yum!
      Corrie

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  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free SoufflĂ© Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012