I wasn’t feeling too special today.
But I can’t ask for any sympathy as it’s entirely self-inflicted. I’ll just mention Jagerbombs, double vodkas, a free bottle of champagne and the throwing of some (possibly, or not) amazing dancefloor shapes – and leave it there 🙂
I’ll blame the above for my blonde moment of the day: when I put some blueberries in my budget non-digital microwave to take the chill off them, (weird sensitive teeth) I forgot and left them in there, heating away = blueberry sauce:
Not quite what I’d intended but still. Not bad:
After that, I thought going out on the bike would make me feel better – and it did, if only because it was a beautiful day; cold but sunny and lovely, with blossom coming out everywhere.
Then when I got back, randomly, I felt like baking so I made these:
I got an email from Baking Mad a couple of weeks ago, inviting me to enter a competition for Easter recipes on their site. And Easter seems as good an excuse as any for carrot cakes, plus I think these would make a nice change from the chocolate overload, so I re-made the carrot cupcakes (or should that be cupcarrotcakes) which I put in a guest post for Jemma last year:
Preheat oven to 180C and line a 12-hole tin with paper cases.
180g rice flour
150g carrot, grated
125g brown sugar
1 medium eating apple, cored and grated
Zest of one lemon
3tbsp rapeseed oil
2tbsp apple puree
1 large egg
1/2tsp ground mixed spice
1 1/2 tsp baking powder
Sieve the flour, baking powder and spice together into a large bowl, then stir in the sugar, carrot, apple and lemon zest and mix. In a separate bowl, lightly beat the egg with the oil and apple puree. Pour the egg mixture into the dry ingredients and mix well. Spoon into the cases and bake for 18-20 minutes, until a skewer inserted comes out just about clean. Leave to cool.
To ice them, I used about 50g sieved icing sugar, mixed with enough lemon juice to form a paste. I got a bit trigger-happy on the lemon and it ended up too liquid, especially as I also added some pink food colouring… some confused thought about pastel colours for Easter was behind that, I think… but I’m not sure it worked 🙂
So I put some mini chocolate eggs on top. You can’t say they aren’t Easterish.
I like the Baking Mad site; it’s got a variety of recipes for different occasions (this banoffee layer pudding one is definitely on my list and I spotted some banoffee under the cupcake recipes tab too)
And talking of Easter, I’m looking forward to this week. Not only the two four-day work weeks and bonus double weekend in between – but it’s only six days until I can eat chocolate again. If I don’t post on Saturday or Sunday, not to worry; I’ll just be in a blissful sugar coma somewhere 🙂
Have a great week!