father's day inside out carrot cake muffies (remix)

Last night the fam & I celebrated an early Father's Day for Big Ed because we aren't all able to make it on Sunday. My dad loooves carrot cake, so I made him these awesome inside-out carrot cake muffins with cream cheese filling that I've whipped up a few times before. They are a real hit at get-togethers.

If you like carrot cake... these are just that in but in cute single-serving sized muffies. Who wants to "share" dessert anyway?

Here's the recipe for you all to make for someone special, for no reason at all, or to indulge in all by yourself (judgement free zone)...

FOR THE MUFFIN BATTER----

2 & 1/4 cups all purpose flour

3/4 cup white sugar

1/4 cup light brown sugar

1 & 1/2 teaspoons baking powder

3/4 teaspoons baking soda

2 teaspoons ground cinnamon

3/4 teaspoons ground ginger

3/4 teaspoons salt

2 large eggs

3/4 cups water

1/3 cup vegetable oil

1 cup grated carrots

FOR THE FILLING----

1 package neufchatel cheese or cream cheese

1/4 cup white sugar

1 teaspoon vanilla extract

FOR THE TOPPING----

1/8 cup chunky white decorating sugar

HOW TO:

>> Preheat oven to 400 (375 if using a dark muffin pan)

>> Pour dry ingredients in a large bowl (flour, white sugar, brown sugar, baking powder/soda, cinnamon, ginger, salt) then mix

>> In a separate bowl whisk eggs, water, & veg oil together

>> Pour wet ingreds into dry ingreds & stir to combine (do not overmix!)

>> Fold in grated carrots

>> For the filling: microwave neufchatel/cream cheese in a bowl on 30% for 1 minute

>> Stir in the sugar & vanilla then set aside

>> Line muffin pan with 12 paper muffin cups (you may have enough batter for 14)

>> Drop just enough batter to cover the bottom of each cup (if the bottom layer is too thick, the filling will break through the top layer, resulting in an uglyyyy muffie)

>> Dollop a spoonful of filling in the center of your first layer of batter

>> Fill the rest of your muffin cups with the remainder of batter (this layer should be thicker than the 1st)

>> Sprinkle the tops of each muffin with a generous amount of chunky decorating sugar. This will give the top of the muffin a sugary-goodness finish.

>> Bake for 20 minutes

>> Serve warm or cold. I prefer room-temp. The cream cheese has a firmer, creamier texture after it sets.

ENJOY xxoo

hump day happenings

For you 9-5ers, today is the fabulous hump day. A particularly good hump day may help to get your booty through the 2 day stretch to the weekend.

As for me, I only work 3 twelve hour shifts a week so I don't know how this feels (sorry guys).  BUT... I do know that I was cancelled from work today and got a free-day-hump-day. Holler.

I started off my morning with a little coffee, some leftover chia pudding, and a lil' tanning sesh on my back patio. I also decided to tackle my belated spring cleaning... and my god was it necessary. I am officially self-proclaiming myself an organized mess. From the outside, you would think that my room was clean...but dig a little deeper and you will find SO MUCH random, misplaced junk in just about every nook and cranny. This is probably due to the fact that I am crazy and can't sleep if there is clutter-- everything must be out of eyesight vision and all drawers/closets must be closed. This, in turn, causes me to shove sh*t in random places to disguise my messes. Ugh, the struggle.

Anyway, after cleaning for 450238 hours, I cozied up to watch the storm (tornado warning, what?) and lit a candle. (other 2 >> fresh lilies and citrus and mercury bowl pineapple bamboo)

Now on to the good stuff- food.

I had a spaghetti squash so I did what I usually did with it. I pierce the squash (as I would a potato), microwave it for about 10 mins, then scrape the "noodles" out. I usually add to my fav Rao's marinara sauce by sautéing some cherry tomatoes, minced garlic, and fresh basil in olive oil first then heat it up all together with the squash. I top it with some fresh romano and BOOM... got myself some superrrrr satisfying carb-free spaghetti. 

If you haven't dabbled with spaghetti squash as a pasta replacement, now is the time.

I'm ending my productive day finishing up this hilarious book that I mentioned a few posts ago and am going to catch up on Season 2 of Orange is The New Black. 

Oh and not to mention, I'm off until Saturday night... praise the Lawddd!

< shop my closet: ASTR scalloped tank >

What gets you through the work week?!

sippin' pretty XX fruit infused water

Sip, sip away on these ahmazzzzzing fruit-infused water combos. 

Not only does the final product look oh-so-pretty to drink, but they are both delicious and refreshing. Water is the only "beverage" that I drink (i hate pop) so it was fun to spice up my h2o game.

BLUEBERRY + POMEGRANATE + MINT

This combination of flavors makes for a subtle sweet water. The water tones down the bitterness of the poms & BBs-- add in the mint & it is just pure perfection. Who doesn't love the beautiful scent of mint alone, anyway?

*tip: pomegranates can easily be seeded if you halve them, dunk them in a bowl of water, and de-membrane the seeds. The membrane of the pom will float to the top, making it pretty simple to separate. Strain your poms and there ya go.  

GRAPEFRUIT + ORANGE + LEMON + CUCUMBER

This one might be my favorite. The citrus juices are calmed by the cucumber. You can really taste each and every ingredient in this and that's why I love it. Plus, vitamin C = immune system boost!

KIWI + COCONUT WATER

If you don't like coconut water, don't bother making this one. It is an acquired taste, but mixed with the kiwi it is delish. If you dig CC water- then go for it- you won't be let down!

BLUEBERRY + LEMON + ROSEMARY

Another fav. The fresh rosemary makes for a heavenly sip.  Simple yet fabulous.

Don't be afraid to re-fill and re-infuse with the same fruit left in your glass!!