Wordless Wednesday - Let them eat cake

Hidden treasure

Is it just me, or do these papers remind you of candy corn?

I mentioned in my last post that I'm happy to be a DBCB (designated birthday cake baker).  Of course, I bake lots of things besides cake, so I bring other things to work as well.  I do want to be respectful of people's nutritional goals, so I try not to bring really decadent stuff too often--not that I get many complaints. =)  So I'll bake things with fruit, or whole wheat flour snuck in, as a way to offset some of the recipes made with lots of chocolate and butter.  Breakfast items are always popular--they get eaten at any time of day.  So I figured these Tuesdays with Dorie Carrot Spice Muffins would be well-received.  This pick was actually supposed to be for last week.  I'm hoping my friend Nancy will forgive me for being late to the party. =)  (And my apologies to Gaye for not making this week's Tropical Crumble.)

On the healthy side of the equation we have carrots, and the fact that these muffins are made with oil rather than butter.  I didn't mess with the flour this time, but I'd like to try these with half white whole wheat flour.  I don't think anyone would even notice, with all the flavor from the cinnamon (I used Vietnamese) and ginger.  The original recipe also called for nuts and dried fruit, both healthy in moderation.  (No chance that these would be made with coconut in this house.)  I left those out--since I knew Brianna and Gillian would complain--but I'd be fine with some raisins or pecans, so I'll have to try that at some point.  

Since I was omitting the fun mix-ins, I figured I needed to come up with something to replace them.  I went browsing on the King Arthur Flour site, and found this recipe for Cream Cheese Carrot Cake Muffins.  I'll have to make the muffins at some point, but for now, I just borrowed the filling.  I actually reduced it a bit--I mixed together 150 grams of neufchatel (2/3 of an 8-ounce package), 35 grams of sugar (about 3 tablespoons) and a couple drops of Fiori di Sicilia (I'd just use a bit of vanilla extract if you don't have that).  I put some batter in the bottom of each muffin cup, added a small scoop of filling, and topped it with more batter, so the cups were almost full.  I baked my muffins for 20 minutes at 375ºF.

The verdict?  Sometimes it's hard for me to predict what the reaction is going to be at work.  Interestingly enough, it's often the non-chocolate goodies that get the best reception, and that was certainly the case with these muffins.  They were a huge hit!  I think we're all ready for fall flavors, and the cinnamon and ginger in these definitely made me think of autumn.  It might be time to find some pumpkin recipes, too. =)   

For the original muffin recipe, head over to Nancy's blog.  To see what everyone else made this week and last, check out the Links for the muffins and crumble.  

Bunny food?

Oops, just realized that it's Tuesday evening and I still haven't finished this post!  I guess that's kind of an odd way to "start" a post, but that's because I seldom write a post in order from start to finish.  Especially if I'm having a hard time deciding what to write, I'll start at the bottom, with the verdict.  And usually my baking notes are pretty straightforward to type up.  So all I had left after this morning was this first section.  I've been trying most of the day to come up with something interesting to put up here, but no luck.  So I guess I'll just get right to it...  This week's Tuesdays with Dorie recipe was picked by Natalia of Gatti Fili e Farina.  Her selection was Gingered Carrot Cookies.

Since there are a lot of other things on my "want to make soon" list, I decided to just make half the recipe.  As with last week's recipe, I changed the add-ins.  No coconut, of course, and no nuts again.  For the carrots, I went with a technique from my favorite carrot cake recipe, and finely chopped them in my food processor, rather than shredding them.  I think it gives a nicer texture than shreds.  Also for texture reasons, I decided to use some zante currants that I had in my pantry, rather than raisins.  I used about 100g of each for my half recipe.

As with most cookies I make, I mixed the dough by hand.  I started off with creaming together the butter and sugars (brown and white).  The recipe says to mix the ginger and nutmeg in with the dry ingredients.  I'm in the middle of rereading Shirley Corriher's Bakewise, and she recommends adding spices to the fat to bring out their flavors more.  So I mixed the ginger and nutmeg into the butter mixture, then added the vanilla.  Most of the ingredients divided easily, but the original recipe calls for just one egg.  To get half, I weighed the whole egg (out of the shell) and got about 50g.  So after beating the egg a bit, I added 25g of it to the butter/sugar mixture.  Next, I mixed in the flour, salt and baking powder, then stirred in the carrots and currants.  I used my #40 scoop to portion the dough, and baked the cookies on a parchment-lined baking sheet.  I ended up baking them for 15 minutes.  

I decided to add some icing to the cookies to dress them up a bit.  Several people mentioned the idea of a cream cheese frosting or glaze, and I thought about that.  But I decided to go with something different.  I have a wonderful recipe for pumpkin cookies that has a really yummy butter-based cinnamon icing.  I changed the spice to ginger for these cookies.  I whisked together 2 tablespoons of melted butter, 70g of powdered sugar, 1/4 teaspoon of ground ginger, a pinch of salt, 1/4 teaspoon of vanilla, and 1/2 teaspoon of milk.  The icing hardens somewhat as it cools, so it's best to use it quickly and apply it to cookies that are still warm.

The verdict?  I wasn't sure about how we'd like these, but they were quite tasty!  I did try one plain, but I have to admit, I like them better with the icing.  They have a nice soft texture that works well with the currants and bits of carrots.  I'd like to make them again with walnuts or pecans, though I don't know if B or G would eat them that way.

If you'd like to try these for yourself, you can find the recipe on Natalia's blog.  And to see how everyone else did this week, check out the links for this week's recipe.