I debated whether to put this as one of my “bakes”. Why not, though? It’s a bake. As part of our small group, we had a friendly (?) pizza competition/party – girls vs guys. It was lots of fun with this gang.
We made 8 different pizzas, and I’ll just list a few of my favorites.
First off – pesto chicken pizza (girls) and tandoori chicken pizza (guys). They were both sooo good. Pesto pizza had grilled zucchini, italian sausage, and chicken in it.
Second – the guys made a poutine pizza. Weird, I know. I was wary at first, but it actually tasted good. There was fries, poutine sauce, cheese, and bacon in it.
Lastly, the girls made a dessert pizza. Nutella was the base, baked with bananas for just 5 minutes. After it came out to cool (for 10 mins or so), we topped it with raspberries (strawberries would work too), and sifted icing sugar.
After a month of this challenge and baking up a buttery storm, I’ve decided to make something a little healthier this week. In this coconut carrot cupcake, there’s a ton of carrots! Maybe I’m not still over the orange-themed October month yet…
These cupcakes were super easy to make.
Recipe (modified from Martha Stewart’s Great Food Fast):
- 1 1/4 cups shredded coconut
- 1 cup sugar
- 1/3 cup vegetable oil, plus some to coat pan if needed
- 2 Tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup + 2 Tbsp flour
- 1 1/2 cups shredded carrots (I used the shredding disk of a food processor)
- 1/2 cup chopped walnuts
- Preheat oven to 350 F
- Spread 1 cup of the coconut on a baking sheet, toast in the oven until golden brown, for 5 minutes (watch this carefully; coconut browns really quickly!) Set aside to cool .
- In a medium bowl, combine sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in baking powder and soda, allspice, salt. Add flour and mix. Finally, stir in the carrots, walnuts, and the remaining 1/4 cup coconut.
- Oil a standard muffin tin or line with paper liners; spoon and distribute battter evenly.
- Bake until toothpick/cake tester comes out clean, about 25 minutes. Let the cupcakes cool, before frosting with the below cream cheese icing.
- Garnish with the reserved toasted coconut.
Cream Cheese Icing
- 8 oz cream cheese, at room temperature
- 3/4 cup icing sugar
- 1/4 tsp vanilla extract
- In a mixing bowl, whisk (I used my hand-mixer) the cheese, sugar and vanilla together until smooth.
- Use immediately, or store in fridge in a container up to 5 days.
I had some leftover brown butter glaze from last week, which I froze. So I halved the above cream cheese icing recipe and used both the cream cheese icing and brown butter glaze for these cupcakes. Both are topped with the shredded coconut! Alternatively, you can leave them unfrosted/unglazed for a quick on-the-run breakfast item. There you go – coconut carrot cupcakes, 3 ways!
Coconut carrot cupcakes – 3 ways
PS: After sharing some of our goodies with a neighbor, we got some amazing blueberry pancakes in return. Yum!
For me, October always evoked the images and smells of crisp orange leaves and pumpkins.
I decided to make this pumpkin swirl brownie for the end of October. It is scrumptious and rich, and it looks so pretty. When this was baking in the oven, the chocolate goodness wafted out of the oven and filled our apartment.
This was shared with friends and it went pretty quickly!
My favorite part – the swirling!
The recipe can be found here.