Hello from Kayla!
I’m Mom’s farthest-away daughter so I’m not very familiar on the blog, but I help out with the technical side of things. This weekend we used technology to “get together” for an episode of floss tube. Did you see it?
Mom’s busy sewing away on masks, so I’ve jumped in for a blog post.
I thought I’d share a recent recipe that we enjoyed: Carrot muffins.
Like all good recipes, it comes from King Arthur Flour. I love these recipes because they have the weights as well as volume measures so I can just dump all of the ingredients in using my kitchen scale. Whenever I’m searching for a recipe, I always use the King Arthur one if it comes up. I find them to be well tested and delicious.
I had a lot of carrots to use up because they accidentally got left on the grocery list an extra week. Spencer does the shopping but I do the cooking at my house so sometimes little “issues” like that happen. We usually use carrots as dog treats but they haven’t been getting used because we haven’t been leaving the house!
I used whole wheat flour for half of the flour and it came out great. I like the rich, nutty flavor that whole wheat gives baked goods.
Another good way to use up carrots is with Gingered Carrot Soup. This post was so fun to go back and read. It was written ten years ago after a trip to a favorite cafe. Mom and I copycatted the recipe together.
Next up I need to find recipes that use up eggs. We had baptism that got cancelled the day before, so I had already purchased all of the groceries for the egg bakes. Luckily Mom has a whole page dedicated to those recipes from back when she kept hens.