Weekly Roundup . . . and a Recipe!
It's been a full week around here. Nothing really out of the ordinary. That being said, I'm looking forward to the weekend! We have Fall Break so I'm hoping things will be a little more relaxed around here. Here are a few sights from the week . . ..
Looks like there will be more of this going on. . .
Looks like there will be more of this going on. . .
I really thought about this during the week. Time is such a gift and I do try not to waste it. Sometimes I get sucked in . . . . Let's try to do better!
I LOVE October! I Love the Breast Cancer Awareness Campaign! I love the 3 Day Walk! I Love any contribution and donation and effort to eliminate this disease!
Ahhhhh. Here is T-Rex ready for Halloween. The Husband says I have stripped him of his manhood. I tend to agree. Thanks for being a good sport, T-Rex!
A Pan of Olive Oiled drizzled fresh Fall vegetables ready to roast. So Delicious!
Love this! Have you found yours?
CARROT CAKE CUPCAKES - Don't tell anyone they are healthy!! So delicious!
I have a new cookbook that I am loving! I am looking forward to sharing more about this cookbook with you in another Post, but I just had to show these cupcakes because they are the perfect, moist, sweet dessert, just in time for FALL and YES they are PALEO . . . and so delicious!
I adapted Danielle Walker's CARROT CAKE CUPCAKES from her newest cookbook, AGAINST ALL GRAIN. I left out the raisins and used Almond Flour instead of Coconut Flour. Other than that I followed her directions and loved the result.
Don't they look yummy?
CARROT CAKE CUPCAKES
(recreated from Danielle Walker's Against All Grain cookbook)
Ingredients:
I adapted Danielle Walker's CARROT CAKE CUPCAKES from her newest cookbook, AGAINST ALL GRAIN. I left out the raisins and used Almond Flour instead of Coconut Flour. Other than that I followed her directions and loved the result.
Don't they look yummy?
CARROT CAKE CUPCAKES
(recreated from Danielle Walker's Against All Grain cookbook)
Ingredients:
- 4 large eggs, at room temperature
- 1/2 cup raw honey
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour, sifted (because I only had Almond Flour I substituted)
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1 1/4 cups grated carrots
- 1/4 cup chopped raisins or chopped pecans (optional) (I opted out of both of these. I was taking them to a group and wasn't sure about any nut allergies, and any leftovers with raisins would not be appreciated by my boys)
FROSTING:
- 1/4 cup coconut butter (also known as creamed coconut)
- 3 Tablespoons honey
- 1 Tablespoon coconut oil, softened
- 1 Tablespoon full-fat coconut milk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon apple cider vinegar
FOR GARNISH:
- 1/4 cup unsweetened shredded coconut
Instructions:
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- Beat the eggs, honey, coconut oil, and vanilla in the bowl of a stand mixer on medium speed for about 30 seconds, or use an electric hand mixer.
- Add the coconut flour, baking soda, spices, and salt and beat again to combine fully. Fold in the carrots and, if desired, the raisins or pecans.
- Bake the cupcakes for 18-20 minutes, until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and allow to cool completely on a wire rack before serving or frosting.
- For the frosting, combine all of the ingredients in a small food processor or in the bowl of a stand mixer and beat until smooth. If the frosting is too thin, place in the refrigerator for 10 minutes, then beat again. Top with the shredded coconut.
I used mini muffin cups so they were the perfect size for a sweet, Fall treat.
HOPE you try!
What has your week looked like? What photos would best represent your week?
Have a GREAT FRIDAY!
