No cupcake wrappers in the house so no cupcakes today, just muffins instead! Carrot cake is delicious… everyone who doesn’t like it probably just hasn’t tried a good one yet….. 😉
My dad grew this rose in his glorious garden haha so I had to take a picture!
(There are a few more of his flowers on my insta)
Carrot Muffins with Apricot and Almond
1/2 cup oil
3/4 cup brown sugar
1/3 cup sour cream
1 cup flour
1 tsp baking soda
1 tsp cinnamon
3/4 cup grated carrots
3 apricots (quite ripe)
3/4 cup icing sugar
A little hot water
Preheat the oven to 170 degrees Celsius. Grease a 12 hole muffin pan.
Whisk the eggs, oil, sugar and sour cream. Fold in the flour, baking soda and cinnamon. Fold in the carrots until just combined. Divide between the muffin holes (I only got 10 from mine). Bake for 20 minutes until the top springs back when pressed lightly.
Cool for a few mins then remove from the tin and cool completely. While they are cooling (or cooking, you can do this earlier), chop up the apricots and microwave for one minute on high, stir and then repeat. Cool completely then chill.
Soften the butter for the icing then mix in half the icing sugar and beat very well by hand. Add a few drops of water and add the rest of the icing sugar. Beat until thick and fluffy. Spread on top of the muffins then dollop on some apricot compote. Sprinkle the almonds on top. Chill until 5 mins before serving.
Makes 10 and they are just as delicious even three days later if kept chilled!
When breakfast looks this good…. you know the day is off to a good start 🙂
I am no longer fully vegan now, I did a month as a trial and whilst I learned a lot, I’m not quite ready to go there yet. But hey, who knows what the future holds? Anyway, this was one of my experiments, one which actually worked for once….
It’s super easy, makes a delicious breakfast or dessert and you can change up the fruits and garnishes easy-peasy 🙂 Custard and berries…….
Vegan Coconut Custard and Apricot Parfaits
3/4 cup soy milk
1/4 cup coconut cream
3 Tbsp maple syrup
1 tsp vanilla essence
2 Tbsp cornstarch/cornflour
Fresh or dried apricots
Pine Nuts, toasted if you like
Gently heat the soy milk, coconut cream, maple syrup and vanilla essence until bubbling around the edges. In a bowl, mix a little bit of the heated mixture with the cornflour until a smooth paste forms, then add back to the liquid and continue to heat over very low heat, stirring continuously. When nice and thick, pour into a bowl and cool.
To assemble, layer the custard and apricots into wine or dessert glasses (or cute jars, the limits are endless!) and top with coconut threads (toasted are nice) and pine nuts. Serve and enjoy 🙂
Makes 8 small servings but would serve 4 for dessert.
I do love a sandwich cookie 🙂 It’s twice the cookie goodness plus a delicious filling. And all the more flavour possibilities!
The Earl Grey is quite subtle but compliments the apricot really well. You can always leave it out, or try vanilla seeds instead. These were gifts, packaged in cellophane 😀
More recipes to come, so please enjoy.
Earl Grey Sandwich Cookies with Apricot Frosting
Zest of one lemon
½ tsp baking powder
3 Earl Grey teabags
175g icing sugar
2 Tbsp apricot conserve/jam
Extra jam to fill
Soften the butter and beat with the sugar until light and fluffy. Mix in gently the egg and lemon zest. In another bowl, mix together the flour, baking powder and contents of the teabags. Now mix into the butter mixture bit by bit until all combined. If you are using an electric mixer, then you may have to finish it off by hand. Form the dough into a ball and wrap in cling film. Chill from an hour to a few days.
When ready to bake, turn the oven on to preheat to 180 degrees Celsius. Line two baking trays (if you have more than two, go ahead and use them! I had to do two batches of two trays). On a floured surface, roll out the dough (if it’s too hard, pop in into the microwave for a bit, but don’t overdo it!) to about 3-4mm thick. Cut out with your desired cutter and transfer, well-spaced, onto the trays. Bake about 15 minutes until slightly golden on top and the cookies move when lightly nudged. Transfer to a wire rack to cool.
To fill, make the frosting. Soften the butter and beat with the icing sugar and conserve until light and fluffy. It should also be thick enough to be piped, but not so thick that it won’t come out of a small tip. Pair up the cookies and pipe a ring of about 6 dots on the underside of one of each pair. Go with a little less icing so that if you have too much, you can just go over some of the dots with more later. Otherwise you risk running out! Spoon a wee dot of conserve into the hole made by the dots and sandwich the other cookie in the pair on top. Store in an airtight container.
Makes about 30 cookie sandwiches.