Carrot Cake Muffins

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Our house is being overrun.

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By baby items.

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I’m not complaining – I’ve dreamed of this for years, but it is getting hard to maneuver around the ginormous boxes this stuff comes in.

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We’re having a virtual shower in a couple of weekends so I’m not allowed to open any of them either which adds an extra layer of fun. Any package that arrives that doesn’t seem like the shape of something we personally ordered just goes straight into the nursery. Or in the case of a couple boxes that are the size of an 8 year old, they will just sit in the dining room until I’m allowed to open. All these boxes are putting a damper on my ~nesting~ of which I tried to begin this weekend. Washing and folding all of her little ‘fits and crawling on my hands & knees in her room trying to make sure none of the little plastic tags I ripped off her clothes lodged themselves in the carpet for her to eat.

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I’m a natural at motherhood!

 

 

Time: 45 minutes (prep + baking) | Serves: 12 muffins

Ingredients:

  • 2 cups of all-purpose flour
  • 1 cup of rolled oats
  • 2 tsp. of baking powder
  • 2 tsp. of ground cinnamon
  • 1 tsp. of nutmeg
  • 1 tsp. of ground ginger
  • Pinch of S
  • 1/2 cup of coconut oil
  • 2 medium carrots, grated
  • 1 cup of unsweetened almond milk
  • 3/4 cup of brown sugar
  • 2 tsp. of vanilla extract
  • 2 tbsp. of ground flaxseed meal
  • 1/4 cup of walnuts, chopped

How to:

  • Preheat oven to 375
  • Grease a muffin tin + place muffin cups in each holder
  • Combine flax meal + 1/3 cup of water in a lil bowl + set aside
  • Combine flour + oats + baking powder + cinnamon + nutmeg + ginger + S
  • Microwave coconut oil until liquid
  • Add coconut oil to a separate bowl + add carrots + milk + brown sugar + vanilla
  • Stir wet ingredients into dry ingredients
  • Divide batter between tins + top with a sprinkle of oats + walnuts
  • Bake 16-18 minutes or until a toothpick comes out clean
  • Serve warm
  • Serve to your husband too and see if the first words out of his mouth are also “wow, these taste healthy”

 

Adapted from here!

Cauliflower Po’Boy

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I saw humans IN PERSON this weekend!

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After 29 years of extreme introversion, who knew I’d be so happy to leave the house?

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Don’t worry, I didn’t touch a soul & it was a small, trusted group at someone’s home.

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It just felt so nice to do something seemingly ~normal~. I love Garrett with my entire heart, but he is LITERALLY the only human being I’ve really seen in 2 months. It was nice to converse in person with others. The not hugging or getting too close thing was a little odd, but tbh I could get used to it. I’ll do whatever it takes for this virus to get gone & business to reopen! Idk about where y’all live, but NC has just barely begun to open up. Still no bars or dining in at restaurants which I’m grateful for, but it is nice to see the streets a bit busier. If only we could all just wear our masks, social distance & follow the daggum rules, we might actually get through this quarantine & not have to do it again after all!

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But my faith in mere mortals is lacking these days, so we’ll see.

 

 

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4 sandwiches

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 1/2 cups of all-purpose flour
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tbsp. of cajun seasoning
  • 1 tsp. of cumin
  • 1 tsp. of paprika
  • 3/4 cup plain almond milk
  • 2 cups of panko breadcrumbs
  • 1 tbsp. of grainy mustard
  • 1 tsp. of sriracha
  • Juice of 1 lemon
  • Tomato slices, for serving
  • Arugula, for serving
  • Toasted hoagies, for serving

 

How to:

  • In a large bowl, combine flour + garlic + onion powder + cajun seasoning + cumin + paprika + S+P
  • Add in milk + 3/4 cup of water, combine until formed into a batter
  • In another bowl, add bread crumbs
  • Dredge cauliflower florets in batter, then bread crumbs + place in air fryer basket in an even layer (might have to do two rounds of frying)
  • Air fry for 20 minutes, flipping once
  • Meanwhile, combine mustard + sriracha + juice of 1/2 a lemon
  • To serve, spread your mustard mix on both sides of a hoagie, add tomato slices + cauliflower + arugula + drizzle with some of the remaining lemon juice
  • Serve hot
  • Squeeze the bread together to kind of mush everything together + unhinge your jaw + go to town

 

 

Adapted from here!

Lemon Pound Cake

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So about this packing thing.

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We’re two days in and I think I’m over it.

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I mean, not that I’m helping. But my supervisory role is really weighing on me.

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I’ll remind you we are possibly months away from moving. With that, I’d personally only like to pack things we don’t use often or that aren’t aesthetically pleasing. Enter my knick knacks and wall hangings. Do I use them everyday? Not in a practical sense, no. Do they bring me joy and make our house a home? Most definitely. I turn my back for one second and this man packs ALL my knick knacks and starts taking down my wall hangings. Is he out of his mind?! Apparently.

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He also tried to convince me to get rid of my books and get a Kindle. Again, I’m not sure we’re going to make it through this.

 

Time: 1.5 hours (prep + baking) | Serves: A family of two for about an afternoon

Ingredients:

  • 1/2 cup of vegan butter
  • 1 cup of white sugar
  • 2 tsp. of vanilla extract
  • 2 tsp. of lemon extract
  • 2 cups of all purpose flour
  • 3 tsp. of baking powder
  • 2 tbsp. of lemon zest
  • 1/2 tsp. of S
  • 2.5 tbsp. of lemon juice
  • 1 cup of almond milk
  • 1 cup of powdered sugar

How to:

  • Preheat oven to 350
  • dd butter + sugar to a mixer, cream together
  • Add in vanilla + lemon extract, mix
  • In another bowl, combine flour + baking powder + S
  • With the mixer on low, add flour mixture a little at a time until it combines with butter + sugar
  • Add 1 tbsp. of lemon juice in a measuring glass + add almond milk, mix + let sit for a couple of minutes
  • Pour in the milk to the other ingredients + combine
  • Fold in lemon zest
  • Spray a loaf pan with non-stick spray + add batter
  • Bake for 40 minutes
  • Remove + cover with foil, bake another 20 minutes
  • While the cake cools, combine powdered sugar + remaining lemon juice
  • Once completely cool, pour on glaze
  • Serve at any time of day + try not to eat entire loaf in one sitting, I suggest serving slices to neighbors to ensure self-control

 

Adapted from here!