Carrot 🥕Cupcakes 🧁

I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃

INGREDIENTS

Carrot Cupcakes
★★★★★
Makes 6 servings
Source: Two’s Company – a cookbook for couples

Carrot cupcake with cream cheese frosting 🧁

½ cup flour
½ cup sugar
1 teaspoon cinnamon
½ teaspoon baking soda
dash salt
⅓ cup vegetable oil
1 tablespoon vegetable oil
1 egg, beaten
1½ teaspoons vanilla
¾ cup carrots — grated

DIRECTIONS

Preheat Oven to 350 degrees.

Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.

Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.

Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.

Makes 6 generously frosted or 7 adequately frosted cupcakes.

FROSTING:

3 ounces cream cheese
2 tablespoons unsalted butter
1/4 teaspoon vanilla
6 tablespoons confectioners’ sugar

Cream together cheese, butter, and vanilla until light.

Gradually beat in confectioners’ sugar.

with Sprinkles 🧁

Turn Leftover Mashed Potatoes into Fluffy Biscuits

DIRECTIONS

Start by preheating the oven to 400°. Using a cheese grater, grate ½ stick of butter. The long, thin strands of butter guarantee a biscuit that’s flaky AF. To keep the butter cold, which also promises a well-layered biscuit, pop it into the freezer once it’s grated. While you’ve got the grater out, shred some cheese—you can use any kind of hard cheese you like, but I’m partial to a super sharp cheddar—until you’ve got ¾ cup cheese, plus a little extra for topping the biscuits.

In a large bowl, whisk together 2⅓ cups all-purpose flour, 2 tsp. salt, and 1 Tbsp. baking powder. Gather up whatever herbs you’ve got and finely chopped enough so that you’ve got 2 Tbsp. I like a combo of rosemary, sage, and thyme. Chives, parsley, or dill all work well too.

Add the chilled, grated butter to the dry ingredients and toss lightly just until the butter is coated in flour. Then, add 1 cup leftover mashed potatoes and continue tossing lightly until the potatoes have broken down into pea-sized pieces. There’s no need to worry so much about whether your mashed potatoes are super fatty or plain Jane—I’ve made this recipe with both, and both work great.

Using your hands, make a well in the middle of the ingredients. Fill the well with ¾ cup buttermilk. Slowly mix the ingredients together until a dough forms. Turn the dough out onto a floured surface and pat down into a 10-inch circle.

To cut the biscuits, grab an empty soup and remove the lid from the bottom so you have a hollow cylinder. Using the empty can, cut 10–12 biscuits. (If you’d rather use a 3-inch biscuit cutter, that works too.) Once cut, place them into a 10-inch cast-iron pan.

Brush the tops with buttermilk and top with more cheese, a sprinkle of herbs and a pinch of freshly cracked black pepper. Bake the biscuits for 20–25 minutes or until they’ve doubled in size and are golden brown on top.

Enjoy the biscuits warm, with a slather of butter, served alongside some eggs or, for the ultimate leftover treat, break open a biscuit to build a slider-sized, but also superior, turkey sandwich. Once you’ve tried ‘em, I can all but guarantee that next Thanksgiving you’ll peel an extra potato or two with the next day’s biscuits in mind.

Roasted Chicken Noodle Soup

Roasted Chicken Soup

★★★★★

Soups & Stews

Servings: 12 servings

Ingredients:

For broth:

1 leftover turkey or large chicken carcass (or 2 store bought)

5 quarts water

1 onion (skins left on, cut in half)

4 rough cut stalks of celery

2 rough cut carrots

For Soup:

5 qts broth

1 cup celery chopped

½ cup celery leaves chopped

1 cup onion chopped

7 chicken bouillon cubes

1 tablespoon salt

1 bay leaf

1 cup carrots sliced

½ cup parsley chopped

¼ tablespoon pepper

4 cups egg noodles (fine)

Directions:

In a large kettle simmer turkey or chicken carcass with onion and celery (one onion roughly chopped and several chopped stalks of celery) until tender. Strain all, keeping only the broth. Add ingredients to broth with meat (reserving noodles) and simmer until tender (about an hour). Add noodles and cook uncovered for 10 more minutes.

OPTIONAL **Melt 1/4 cup of butter in frying pan and stir in 1/4 cup of flour. Cook stirring until slightly browned. Stir into boiling soup Reduce heat and continue to simmer 5 minutes. I do this if using store bought roast chicken, but you really don’t need it if home roasted.

I use EVERYTHING from a roast chicken dinner, including gravy & stuffing, in my soup.