Carrot Cake Cupcakes

FINALLY.  School is done for the summer for me! I could not be more relieved... although that means I have to find another summer job to keep me busy.  Nonetheless, we'll just pretend that I'll have a lot more time to blog.

Yes, I like pretending.

 

I like pretending that I made these tonight and I'm a super diligent blogger and that these are the best cupcakes ever.  Oh wait, that last part isn't pretending!  This was my Easter gift to my family and they were SO good. Honestly some of the best cupcakes I've ever had.  

 

Wanna know the best part?

Huh?

Huh?

They're LIGHT. In calories and fat.  The original recipe is actually for Carrot CAKE but I got super duper creative by baking it in muffin cups... I know.  A little crazy with the imagination here.  

 

Anyway, 262 calories and 8.8 grams of fat per cupcake.  Okay so it's no diet soda cupcake... but the stats could be much worse.

They are deeeeee-lish and no one will ever know they are "light."

 

Carrot Cupcakes with Toasted Cream Cheese Frosting

from Cooking Light

 

• Cake:
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/4 cup quick-cooking oats
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 (2 1/2-ounce) jar carrot baby food
• 2 large eggs, lightly beaten
• 1 1/4 cups finely grated carrot (about 4 ounces)
• 1/2 cup golden raisins
• Cooking spray 
• Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup flaked sweetened coconut, toasted

Preparation

• Preheat oven to 325°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into 12 muffin cups sprayed with cooking spray or filled with cupcake/muffin liners.
• Bake at 325° for 30-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Holiday Green Bean Casserole

Okay, so I know that Green Bean Casserole is traditionally consumed on Thanksgiving.  And, let's face it- that recipe off the back of the French's fried onion can is SO good!  I started thinking- really radical thinking here- that none of the ingredients in green bean casserole are particularly designated "holiday" or "Thanksgiving" ingredients...green beans? No.  Mushrooms? Nope.  Fried onions? nada.  So why not apply the "holiday" part of the recipe name to Easter? Eh eh?

 

However, I did NOT make the traditional recipe from French's onion can.  I found this recipe in my Taste of Home cookbook, a healthier version, which guaranteed that "you'll never go back to the old version after trying these green beans!"  Now I don't know if I'd be so bold as to say that I will never ever go back to eating those... after all I'm not even the one who makes it on Thanksgiving... but this WAS very good.  It was lighter and healthier and very flavorful and cheesy.  Just be sure to boil the green beans for long enough- check that they are the right texture- because ours were just a tad crispier than we intended.  But it was still great.

Holiday Green Beans

Holiday Green Be

• 8 cups cut fresh green beans (about 2 pounds)
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried minced onion
• 1/2 teaspoon pepper
• 1/2 cup fat-free milk
• 1 cup reduced-fat sour cream
• 1 teaspoon Worcestershire sauce
• 1-1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
• 
  TOPPING:
• 1/3 cup slivered almonds
• 1/3 cup crushed cornflakes
• 1 tablespoon butter, melted

• Place beans in a Dutch oven and cover with water; bring to a boil. Cover and cook for 3-5 minutes or until crisp-tender; drain and set aside.
• In a large skillet, saute mushrooms in butter until tender. Stir in the flour, onion and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream and Worcestershire sauce. Stir in beans and cheese until blended.
• Transfer to an 11-in. x 7-in. baking dish coated with cooking spray (dish will be full). Combine topping ingredients; sprinkle over the top.
• Bake, uncovered, at 400° for 12-16 minutes or until bubbly and heated through. Yield: 12 servings.

Nutrition Facts: 2/3 cup equals 144 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 108 mg sodium, 12 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch