It’s getting cold here in Toronto, and when it gets cold, I can’t help but bake. I especially like to bake when I have ingredients to use up in my fridge, like carrots. I tweaked a great carrot cake recipe I got from my sister-in-law to create these muffins, using whole wheat flour, shredded carrots and crushed pineapple. They are perfectly naturally orangey coloured. Muffins like this are a great way to get more fruit and veg into your kids. Great for school snacks! Also great for Mommy’s breakfast with a sneaky swipe of butter…
I know “pumpkin spice” has turned into some kind of cruel joke but when Autumn hits, I’m still gonna do the pumpkin thing, oh yeah. I love the synergy of the nutrition and the seasonality, and of course the vibrant colour. I get such a good feeling preparing multiple recipes using this versatile food. From one pie pumpkin I made a pie, pumpkin mac and cheese, pancakes, and muffins. That’s a whole lot of pumpkin fun. I got it out of my system. Until next autumn.
It’s a challenge making fun and exciting birthday cakes for my son using natural food colouring, but somehow it always works out great. This year he was really into angry birds, and I can definitely do red and yellow thanks to paprika and turmeric! The red frosting was dyed with a commercial natural food colouring from the UK, but the yellow frosting I tint with my own ground turmeric. I love the way these turned out and they were a big hit with the boys.
PS: I recently found out the trick to making blueberry frosting blue, not purple, and also found out it doesn’t taste like blueberry (a good thing) – I will do a blue post once I have perfected the colour!