Category: food

And then he was Two!

His favourite things are helicopters, trains, cars, puddles, running, and anything with sugar in it. Now his vocabulary has started to explode too, beyond the old basics of ‘fire’, ‘nana’ and ‘outside’. He loves to run away exploring when we’re outside

For his birthday, he got a wooden helicopter, a fluffy cat-bus (from Totoro!), a shiny yellow Tonka truck, a fancy fedora, some Thomas the Tank Engine undies, and a book full of Awesome Stuff, amongst other things.

And then there was the cake shaped like a helicopter (kind of – the decoration ended up being a little rushed and last minute). The cake was nonetheless appreciated.

canada food general moosling

Post-hiking ice-cream

There’s no ice-cream quite like an after hike ice-cream.

food general

I made cherry pie!

I was going to title this “I made pie!”, but I’ve done that many times before. This was my very first foray into sweet pie though!

With the help of Pam’s Pie Tutorial I made a pie with so much butter that my arteries have nearly stopped functioning after eating it. But it was so incredibly tasty that I didn’t really care.

I used normal fresh cherries, as I’d bought a huge bag of them at the market, and only found out afterwards that you usually make cherry pie with tart cherries. There are plenty of recipes out there for making pie with normal cherries though.

After the mammoth task of getting the pits out (which really is as messy as everyone on the internet suggests – especially with a wee Moosling crawling around wanting to help… and eat cherries) the pie making was really straight forward. I must make more pies!

Tags pie

food general

Carrot cupcakes

Post author By megan
Post date 23.4.2011
2 Comments on Carrot cupcakes

Carrot cupcakes were made for Easter dinner – I combined two recipes from the Baked in Maine website, and am still fighting the urge to call them Carrot Cake Cupcakes, which is just a little redundant.

PS. They are tasty

The Carrot Cupcakes (via bakedinmaine)

1 20-oz (567gm) can crushed pineapple
2 cups whole-wheat pastry flour
2 tsp baking soda
1/2 tsp sea salt
2 tsp ground cinnamon
pinch of nutmeg
3 large eggs
1 1/2 cups granulated sugar
3/4 cup non-fat buttermilk
1/2 cup canola or light olive oil
2 tsp vanilla extract
1/2 cup raisins and/or
1/2 cup wild blueberries (optional)
zest from 1 lemon or orange (optional)
2 cups grated carrots (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted

Pre-heat oven to 350Â°F. Coat a 9â€³X 13â€³ baking pan or cupcake tins with cooking spray

* Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1/4 cup of the juice.
* Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl.
* Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
* Stir in pineapple, (raisins and/or blueberries) carrots, 1/4 cup coconut and zest.
* Add the dry ingredients and mix with a rubber spatula just until blended.
* Stir in the nuts.
* Scrape the batter into the prepared pan, spreading evenly.
* Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.

Cream Cheese Frosting (via bakedinmaine)

3/4 lb cream cheese = 340gm
1/2 lb butter = 227gm
1 lb icing sugar = 454gm
1/2 tbsp vanilla extract
dash lemon juice/zest

* Whip the butter and cream cheese together in a mixer fitted with a paddle attachment (or a hand mixer) until creamed.
* Gradually add powdered sugar to the mixture and scrape down the bowl as needed.
* Add the vanilla and lemon, and mix on high speed until it looks light and fluffy, like whipped cream.
* The frosting needs to be used right away, stored in the refrigerator, or frozen.

Tags cupcakes