Carrot Cake Cupcakes

These carrot cake cupcakes are to die for! They are super moist and not too sweet. The addition of apple sauce in the batter make this cupcake slightly healthier than most. Because Halloween is approaching, I've colored some cream cheese frosting and piped some creepy spiders on top of the cupcakes. :)


Ingredients for the batter(makes about 2 dozen):

2 cups of all purpose flour(I recommend King Arthur Flour)
1 1/2 cup of sugar(use 1 1/4 cup if using sweetened apple sauce)
8 ounces of unsweetened apple sauce
1/2 cup of vegetable oil(no substitutions)
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 tsp of salt
4 large eggs
3 cups of grated carrots
1 cup of chopped pecans or walnuts(optional)

Ingredients for the cream cheese frosting:

2 (8 ounce) packages of softened cream cheese
1 stick of softened SALTED butter
1 tsp of vanilla extract
1 1/3 cup of powdered sugar(or more if you like it sweeter)
tip #829 by Ateco to pipe the frosting(optional)
*You may want to double the frosting if you plan on piping spiders onto the tops.

For the spiders:

Black gel food coloring(I recommend Americolor)
2 piping bags
Tip #3 by Wilton
*You can also omit the tip altogether and just snip a tiny hole in the bag and then proceed to pipe out your spiders that way.


Preheat oven to 350 degrees F.

Instructions:

In a large bowl, combine flour, baking soda, sugar, cinnamon, and salt. Add eggs, apple sauce and vegetable oil. Using a hand mixer, blend until combined. Scrape the sides as needed but be careful not to over mix. Add in shredded carrots and pecans/walnuts, if using.

Using an ice cream scoop, fill your cupcake liners and bake for about 20 minutes or until toothpick inserted comes out clean.

Remove cupcakes from the pan and allow them to cool completely on a wire rack before frosting.

While your cupcakes are cooling, make your cream cheese frosting. Add all of the above ingredients into a large mixing bowl, and beat until fluffy. Add more powdered sugar as needed. Reserve some frosting for the spiders. Add in your black food coloring and mix well.

Frost your cupcakes(I use tip #829 by Ateco in the tutorial). Then, using tip #3 by Wilton, pipe your spiders. Practice piping your spiders out on a flat surface first before piping them out onto your cupcakes.

Acai Bowls

My husband and I were recently in San Diego and we absolutely fell in love with acai bowls. If you love yogurt parfaits topped with fresh fruit and granola, well then...this recipe is right up your alley!

The acai berry is a Brazilian berry packed with tons of antioxidants, amino acids, and omega fatty acids. You cannot get it fresh here, so your best bet is to locate the frozen smoothie version(by Sambazon)in your healthy frozen foods aisle.

Ingredients for 1 serving:

1 packet of frozen acai berries
1/2 of a banana
1-2 Tbsp. of apple juice(add more as needed)
6 frozen grapes(optional)
1/4 cup of frozen blueberries(optional)

For the toppings:

granola
fresh fruit
honey or agave nectar
coconut flakes
crushed peanuts/walnuts

Instructions: Throw all of the ingredients into your blender and puree until smooth. Only add enough apple juice to get your motor running. Pour it into a small bowl and top with granola, fresh fruit, honey and coconut flakes.

NOTES: For the full health benefits of the acai berry, I would recommend only adding a little bit of apple juice and then omitting everything else. Also, don't use granola with dried fruit in it. The texture doesn't fit in well with the acai bowls.

Lemongrass and Chili Oil Infused Edamame Beans

These edamame beans are the perfect game day snack. They are also the perfect thing to snack on while watching Korean dramas...just sayin'.

So easy to make but even more, they are DELICIOUS! My husband and I can eat a whole 1 pound bag of it, in one sitting. These beans will also have you licking your fingers dry, so please remember to wash your hands before consuming.

Ingredients:

1 pound of cooked edamame beans
3 cloves of chopped garlic
2 Tbsp of finely minced lemongrass
1/2 tsp of chili flakes
1 Tbsp of soy sauce(or more)
2 pinches of salt
1/2 tsp of sugar
1 tsp of sesame oil
1 tsp of chili oil
roasted sesame seeds

*You will also need some olive oil.

Instructions:

1. In a small bowl, combine your soy sauce, salt, sugar, and then set aside.
2. On medium heat, pour in some olive oil. Add in your minced lemongrass and cook for 3-4 minutes or until softened.
3. Add in your garlic and chili flakes. Continue to cook until fragrant.
4.Stir your reserved soy sauce mixture and then add it into the skillet. Mix well with the lemongrass and garlic.
5. Toss in your cooked edamame beans. Turn up the heat a little bit and continue to cook until all of the beans are evenly coated with the sauce, or until heated through.

Notes: Feel free to add a little bit more soy sauce or salt if you want it saltier. If you have some ginger, grate some of that in too for another kick of flavor! YUM!!

Stir Fried Pork Spare Ribs

If you are low on cash and need to whip up something quick and delicious for dinner, then look no further! My kids have requested this EVERY WEEK for the past month! This dish is served best alongside some rice. It also tastes great with anything pickled. Sometimes, I serve it with a side of kimchee or even papaya salad.

Ingredients:

2 pounds of pork spare ribs

For the marinade:

1 Tbsp. of oyster sauce
1 Tbsp. of fish sauce
2 Tbsp. of water
1 Tbsp. of palm sugar(or white granulated sugar)
1/4 tsp of onion powder
2 cloves of chopped garlic
sesame seeds and black pepper to taste

You will also need:

Peanut oil or vegetable oil

1. Take your spare ribs, wash them, and then pat them dry with a paper towel. Cut them into 1 inch pieces and place them into a bowl.
2. Make your marinade and then pour it over your ribs. Allow them to marinade at room temperature for 30 minutes.
3. Into a hot skillet(on medium high heat), add in your ribs and stir fry for 3 minutes. Reduce heat to medium, cover, and let it simmer for 5 more minutes.
4. Remove lid, stir, and then turn up to medium high heat. Continue to cook until all the liquid has evaporated and sugar has caramelized. Stir frequently to prevent burning. Taste check for seasoning. Serve alongside some rice and your favorite side dishes.

NOTES: Some Asian markets sell pre-cut spare ribs for you, but I would advise against buying them. They usually are all bones and they don't trim off the fat or membrane, so you're left with a ton of fat on them as well. You may also use boneless pork instead. For a spicy variation, stir fry with some sliced jalapenos! :)

Some recommended side dishes:
Recipe for pickled mustard greens can be found here.
Recipe for papaya salad can be found here.
Recipe for mango salad can be found here.

Rosette cake

[caption id="attachment_1048" align="alignnone" width="640"] Piped using tip #1M by Wilton.[/caption]

This cake was a highly requested tutorial by my Facebook fans. I'm sure you've seen it before because there are TONS of different variations of it on the internet. But since my Facebook buddies asked for it...I gotta give them what they want, right?

[caption id="attachment_1051" align="alignnone" width="640"] Piped using tip #21 by Wilton.[/caption]

In my pink rosette cake(pictured above), I hand inserted dragees(pearls)into the cake after I was done. Keep in mind if you plan on doing this, you need to be more meticulous about your rosettes, making sure that they are evenly spaced out. If you insert your dragees into the cake and your piping is messy, then all you're doing is bringing more attention to the sloppy areas. Trust me, I've been that piper before! :)

You have to use a medium consistency frosting for this cake. That means: No whipped cream frosting, no non dairy whipping cream, and no cream cheese frosting. You might be able to use cream cheese frosting if you place it into the fridge to firm up before piping. Otherwise, it would be too creamy and your rosettes will not hold it's shape.

Best frostings to use for the cake: Italian meringue buttercream, Swiss meringue buttercream, or good ol' American buttercream.

I have a good recipe for IMB that can be found here.

Keep in mind that different tips yield a slightly different result. Other tips that you may use by Wilton besides #1M and #21 are: #2D, #16, and #18.

Place your finished cake into the fridge to set your rosettes for at least 30 minutes.

Inspired by Amanda Rettke from Iambaker.net.

Watch the video below to see the proper technique!