orange you glad you had some carrots

carrot muffinIt’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…

pumpkin everything

pumpkinI 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.

angry birds, happy cakes

angrybirdcakesIt’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!