Carrot cake muffins

January 26, 2025 9:29 PM

Every once in a while I get an urge to make some carrot cake muffins. It's usually when I have some cream cheese in my fridge, and I'm craving something sweet. And it's one of the only things that I make that uses ground ginger, and I'm still trying to go through my container of ginger that expired in 2017.

My go-to recipe is Budget Bytes' Carrot Cake (for two), except I usually double it (because I'm not going to use a partial egg). This time however, I quadrupled the recipe (two eggs!).

Some frosted carrot cake muffins on a plate, with a couple of unfrosted ones on the side. There is also a crocheted carrot in a basket — *Look at my little crocheted carrot!*

I honestly was only planning on making four muffins, but I realized that I had a really big carrot in my fridge, and I also didn't want to be left with a partial carrot.

What I didn't quadruple was the frosting though. I made that exactly as the original recipe stated. And I still had enough frosting for ten muffins! (I intentionally left two unfrosted because my boyfriend prefers it that way) People must really like to dump lots of frosting on their cakes. I actually really do like cream cheese frosting, but I only need a tiny fraction of what the recipes calls for.

A handwritten recipe for the carrot cake muffins on an index card, with a partially eaten muffin in the background — *I finally wrote this recipe down!*

I suppose that when you actually follow the recipe as written and only make enough for two servings, it's a pretty easy recipe. But I found this to be a lot of work on my hands. So much grating and mixing and holding the bowl up to pour the batter into each of the muffin tins. There's probably a better technique than what I did. Maybe I should try using a spoon.

But I think it was all worth it. These muffins are delicious. And now I have a nice snack for every single day of the week.

A close up of me holding up an unfrosted carrot cake muffin — *Why is it a carrot cake muffin and not a carrot cupcake?*

Well...we'll see if they last all week!

Filed under: carrot cake

Cookin' and wooblin'

May 24, 2024 11:32 PM

I picked up a new hobby: crocheting! But this is my food blog, so here are five meals that I made this past week, featuring some things that I crocheted. My sister had been staying for me for a few months, and she just went back to the west coast. So now I'm using up some of the leftover ingredients from her stay.

First, I had a little bit of heavy cream sitting in my fridge, and my go-to use for heavy cream is chicken tikka masala. Is that weird?

A crocheted chick wearing a bunny headband, standing behind a plate of chicken tikka masala — *This headband did not fit very well on this chick*

We also had some sweetened condensed milk because my sister used it to make her iced coffees. I honestly had only ever used it to make iced coffee in the past, but I remembered that she also used it to make a tasty sauce to put on some tacos. So I also made some tacos! (Shrimp tacos. I know it's hard to tell from the photos)

A crocheted chick with a finished bunny headband, standing next to a tinier crocheted chick. They are both standing behind a plate of shrimp tacos — *The headband now has a little pink nose on it!*

My sister is probably not the reason we had shredded mozzarella cheese and a tiny nub of parmesan. I pretty much always have some sort of cheese stocked. But I wanted to use up the rest of the can of tomato paste that I bought for the tikka masala, and I thought these cheeses would be a great addition to it.

The tiny crocheted chick standing next to a plate of salad and chicken nuggets, with tomato pull-apart bread in front — *At this point I got too lazy to take photos in the day time in front of the window*

And just to pile on with even more dairy, I had about half a quart of milk that was getting very close to its expiration date. I think I may have made mac n cheese just a couple of weeks ago, but that was stovetop mac n cheese, so I went with a baked mac n cheese this week. And I also had some breadcrumbs, which was perfect for topping. This was the first time I had ever made a white cheese sauce, and I think it turned out pretty well!

Some baked mac n cheese with a little white crocheted ball next to it — *It's a little egg!*

Finally, I made some dessert! I had a few carrots in a bag, which my sister had bought an excess of because she told me "you wanted to make some carrot cake!". Yeah, I did tell her that I wanted to make some. Unfortunately I didn't get the time to do so until she had already left :/

An unfinished crocheted bunny next to four carrot cake muffins — *Whoa, the egg grew some ears!*

What will happen next? Is v4 of the blog going to be crochet+food?!

Filed under: indian food tacos bread mac n cheese carrot cake

Meal prepping

December 11, 2023 10:12 PM

About a month ago, I thought to myself, "Man, I'm spending way too much money eating out. I need to cook more of my meals." And then I went on a little vacation, and I ate out for every single meal of the day because I'm not cooking on vacation.

But vacation is over. Time to cook. I'm know I'm really slow at making things, so I decided that I was going to try meal prepping. I'm not making three different dishes in one day--that's too much--but I wanted to see if I could do more prep in advance: cutting up vegetables, mixing together sauces and spice mixtures. So I came up with a bunch of different meals for the week, and I wrote down all the groceries I would need for those meals, and I spent over two hours on prep work ~~last~~ last last Saturday.

I was exhausted. But, it really did make the cooking for the rest of the week a lot easier.

So the first thing I decided to make after all that prep work was leftovers. I was way too tired to cook a whole meal. But after I ate that meal, I guess I felt like I had enough energy to make some real dessert. That's right, I didn't just microwave something in a mug, I made a whole batch of snickerdoodles.

Snickerdoodles in a tupperware container — *This was actually from a batch I made like...a month ago*

I have this little container of cream of tartar sitting in my pantry, and apparently that's what you use to make snickerdoodles. For most of my life, I thought snickerdoodles were just sugar cookies with extra cinnamon on them. Turns out they're sugar cookies with cinnamon and cream of tartar.

When I made my first batch a month ago, it was way more work than I expected. Mostly because I don't own a stand mixer. And it also took me forever. This time it was juuust a little bit easier and went juuust a little bit more quickly. I still somehow seem to mess up at least one batch in the oven, but I'm getting the hang of this.

Greek turkey rice in a skillet — *So bright! Gotta take advantage of that natural light in the morning*

On Sunday morning, I made some Greek Turkey Rice. (Actually I used chicken, because for some reason turkey is sold in 19.2 oz packages rather than 1 lb, and I already think 1 lb is way more meat that I need for this.)

I've had a bunch of pasta dishes lately, so I wanted to switch it up with some rice. I had some leftover spinach from last week, and I didn't mind buying feta, olives, and sun-dried tomatoes since I can just snack on those.

Very good, very easy meal. Also very easy to pack and heat up leftovers, which is what I needed after getting nothing but take out at work for the past few months.

An overhead shot of cajun shrimp toast arranged on a plate — *Yes, I also took this in front of the window*

Later on Sunday, I made some Cajun shrimp toast. I've already made up my mind that I want to make these as a Christmas appetizer when I visit family, but I wanted to try it a couple of times before then.

A close-up shot of Cajun shrimp toast on a plate

This stuff is so good. I went over to a friend's house on Sunday night to watch a movie, and I brought the shrimp toast. It was a big hit.

Some chicken patties and some chicken nuggets, freshly fried — *I may have overcooked one of the patties*

So the week before this, I ordered a HelloFresh box, and one of the meals was Cajun chicken sandwich. It was pretty tasty. I wasn't originally planning on making more chicken sandwiches, but then I thought about my container of celery seed that expired in 2017 that I'm trying to use up. I can make coleslaw with that. Coleslaw goes well enough with chicken sandwiches, right?

Cajun chicken sandwich with some coleslaw, chicken nuggets, and barbecue sauce — *Back to the night time photos*

Right. I thought the coleslaw was great. I had only intended on making four sandwiches, but I had a little bit of chicken left over, so I fried up some nuggets and ate them with a pack of McDonald's BBQ sauce. That was also great.

Baked mac n cheese in a casserole dish — *I already took a little bite out of the corner*

I also really wanted to make some mac n cheese because I had some breadcrumbs, and because my boyfriend has mentioned that he likes baked mac n cheese, with the crispy breadcrumbs on top. The last time I made mac n cheese, it was just okay and it was way way way too much food.

Okay, so this time I tried a different recipe. And I only cooked half a pound of pasta, which is a much more reasonable amoumnt of pasta for one or two pasta. This was pretty easy to make since I could use pre-shredded cheese. I ended up using the rest of all the random bags of cheese that I had: pepperjack, mozzarella, and Mexican blend (four different cheeses!). And then I topped it with some parmesan! It's six cheese macaroni!

Scooping out some mac n cheese from a casserole dish — *I'm very thankful when I don't have to take the photos*

Honestly, after I put it in the oven, I was a little worried about all the different cheeses that I added. Maybe it was too much. But it ended up tasting pretty good! I think I made it a tad too salty, but we had no trouble eating all of it within a few days.

Udon noodles with mushrooms and edamame — *It's always so steamy when I take photos in front of the stove like this*

Finally, the last meal I cooked was some almost vegetarian shoyu butter udon noodles. Why is it almost vegetarian? Because I used butter. And oyster sauce. But I wasn't going to buy vegan products when I had perfectly good non-vegan substitutes.

Anyway, this was really easy and the mushrooms were delicious. I'm gonna make it again this week (I still have more noodles and edamame!)

Three carrot cake square muffins, one with some cream cheese frosting on top — *Not very pretty. Doesn't matter. Very tasty*

And finally finally, I decided to make some carrot cake to use up the rest of a block of cream cheese I had sitting in the fridge. I followed this carrot cake for two recipe, but I doubled it, and then I also used my square muffin tins which are very large, so it ended up making three very large muffins. And it was kind of a struggle to get these cakes out of the muffin tin.

I also only ended up icing a single muffin so I have lots of cream cheese frosting left over. More muffins this week! I'll be sure to make them smaller and use cupcake liners so it's easier.

Okay, done writing for now. I know it's been a while, but thanks for reading my rambly food thoughts!

Filed under: skillet rice cookies shrimp chicken sandwich mac n cheese noodles carrot cake

Hi! I like to cook, and I like to blog. This is where I dump out all my thoughts about food.

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