The Secret Ingredient

Here’s the twist, there are no grated carrots in these carrot cake cupcakes. Sometimes the best ingredients come from unexpected places. Like the baby food aisle. We use carrot baby food, straight from the jar. I assure you, this is not a lazy shortcut but a genius move. Baby food keeps the carrot cake cupcakes moist with a smooth texture, no stringy or chewy surprise bits.

Quick Tips

1. Don’t overmix the batter. When you combine with wet and dry ingredients, stir until just combined.
2. Use room temperature eggs. Warm eggs incorporate easier into batter making it smoother and more stable.
3. Cool completely before frosting. No one likes a melted topping.

 

Add a Pop of Color with a Carrot Topper

Choose your Carrots: Fresh & firm, full size carrots. Bigger surface area will give you more options.

Slice: Use a steady hand with a sharp knife or a mandoline to make long thin slices.

Soak to Soften: Place slices in a bowl of cold water with a splash of lemon juice. Soak for 15-20 minutes. This will help the colors pop and softens them just enough to curl.

Shape:  Once almost dry, you can curl them into little spirals, I wrapped mine around the end of a pen.

It’s an easy, edible decoration that gives your cupcakes a homemade touch without going overboard.

Whether you’re baking for Easter, or just a weekday that needs improving, these cupcakes deliver every single time. Grandma knew what she was doing! And now, so do you.

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Some tips for making these sticky and delicious treats.

1. Use fresh mini marshmallows: forget the stale bag of marshmallows buried in the back of the pantry. Fresh marshmallows melt better, giving you that irresistible smooth-stretchy-gooey-texture.
2. Be prepared: It’s a quick process, so having everything out, measured and ready to go before you turn on the burner is key. Having a buddy to help never hurts.
3. Butter everything, like… for real. Melted marshmallows are the definition of a sticky situation. Prep the pots, pan and utensils with butter or cooking spray when you’re ready to start. Keep this nearby if you plan to use your hands to press the treats into the pan.
4. Melt marshmallows low and slow: you don’t want to burn those bad boys so keep the heat on low and stir constantly for best results.
5. Layers: For clean lines in your layers, let the bottom layer cool slightly before adding the top. If it’s too hot they will melt together.
6. Press firmly but not too hard: You can use a buttered utensil or your buttered hands to shape your treats flat in the pan. To avoid them becoming too dense or tough, press down gently and quickly to keep that light and chewy texture.
7. Let them cool before cutting: The hardest part of making these is waiting to eat them. Give them about 30 minutes to cool down and firm up before cutting.

How to Store Rice Krispie Treats

If they don’t disappear within the first day, be sure to store them in an airtight container to keep them soft and chewy. They’ll stay fresh for up to three days. If you need to keep them longer, you can freeze them! Wrap each treat in plastic wrap or separate them with wax paper and place them in a freezer-safe bag. When you’re ready to eat, let them thaw for about 15 minutes at room temperature.

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Mix and match to create your favorite holiday fragrance:

1. Cranberries – Fresh or dehydrated, adds the pop of Christmas Red & a light fruity scent.
2. Orange Slices – Fresh or dehydrated, adds bright color & citrusy scent, pairs well with warm spices.
3. Lemon Slices – Fresh or dehydrated, adds bright color & fresh clean scent.
4. Vanilla Bean or Extract – Adds a smooth & sweet undertone to balance spices.
5. Cinnamon Sticks – A classic holiday scent, warm & sweet.
6. Star Anise – These star shaped pods are visually striking & smell like black licorice.
7. Clove – These tiny but mighty spices pack a punch with their rich, spicy aroma.
8. Allspice – These berries combine the favorite fall scents to add some warmth.
9. Rosemary or Thyme – These herbs add an earthy fragrance & pair well with citrus and spices.
10. Pine or Cedar Sprigs – This fresh woodsy scent brings the outside in.

Christmas Simmer Pots Make Great Gifts

• Budget Friendly: The ingredients are affordable and in season, making it a great option for spreading holiday cheer without breaking the bank.
• Personalize: Choose from the popular ingredients listed above to customize this gift to the recipient’s preference.
• Practical: Mass produced items can end up sitting on a shelf collecting dust or, dare I say, are regifted. A Simmer Pot is a nice option because it’s meant to be enjoyed within the season.

Creating the gift is easy, gather the ingredients and add them to a jar or clear cellophane bag and add a ribbon. If you want to amp up your gift and give the Christmas Simmer Pot as an add on, this is the Dutch Oven I have and this glass pot is on my wish list.

A Christmas Simmer Pot is a simple and delightful way to fill your home with the scents of the season. Whether you make one for yourself or gift it to others, it’s a nice addition for gatherings or cozy nights in with your favorite Christmas Movie.

Happy Simmering & Merry Christmas

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Elevate Your Pumpkin Bars with Spices

Cinnamon is a must in the winning combo of pumpkin and spice, but why stop there?

Consider adding:

• Nutmeg: 1/2 teaspoon for a warm nutty spice that screams fall
• Clove: a pinch to add a a sweet spicy flavor
• Ginger: 1 teaspoon for a subtle kick

Quick Tips

1. Use Pumpkin Puree, not Pumpkin Pie Filling, double check the label.
2. Don’t overmix, stir until just combined to avoid dense or tough bars.
3. Line the pan with Parchment Paper for easy removal and clean up.
4. Cool Completely Before Frosting, warm bars will melt your frosting.

Pumpkin bars are a perfect fall treat for a festive gathering but you can make them for a cozy night any time of year. If you like this recipe, try my fan favorite 3 Ingredient Pumpkin Chocolate Chip Muffins.

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Dehydrating is a method of preserving food by removing the water so there is less chance of microorganisms taking a foothold.

If you’re looking for a new culinary adventure, and dehydrating food has crossed your mind, this is a quick overview.

Benefits of Dehydrating 

Our modern day world affords us many benefits of convenience, especially with food. When it comes to eating, we have a lot of options. We can purchase food prepared for us at a restaurant. Grocery stores sell prepackaged foods that we can easily unwrap, heat and eat. So why would we want to take the time to dehydrate food?

• Enjoy the flavor of the season. Preserving fruits, vegetables or herbs when they are in season is a great way to keep taste in tact!
• Preserving without the preservatives. When you dehydrate your own food, the quality is not in question, you know exactly what’s in it. There are no hidden sugars, salts, or preservatives – just pure, wholesome goodness.
• Longer Shelf Life. The key word here is shelf. This is a great way to free up some space in a fridge or freezer.

Methods

Air Drying –  the simplest way to get started. Just tie up a small bundle of herbs and hang them upside-down in a well ventilated area to dry. Most herbs will be dry in a matter of a week or two.

Oven – using your oven is the easiest barrier to entry when you start dehydrating, the investment is in your electric bill.

Electric Dehydrator – if you’re ready to make the investment, electric dehydrators are made for the task and are very efficient. You can set the temperature and time.

You can always start small and invest more later.

Step 1: Before – Prepare your food.

Pick the produce you would like to dehydrate. Keep in mind that your house is going to smell like whatever you’re drying. It’s best not to dry strong smelling foods together.

Clean and slice: Wash your produce thoroughly and cut into uniform slices, thinner slices dry faster. You can use a mandolin slicer for consistent slices and don’t forget a protective glove.

Arrange the food in a single layer on the dehydrating tray.

I love using these silicone fine mesh sheets because they are very flexible, making them much easier to wash than the hard plastic ones that came with my dehydrator.

If you want to avoid plastic completely, these stainless steel trays are a nice upgrade.

These silicone trays with a lip are perfect for dehydrating sticky or runny foods like fruit purées for fruit leather, sauces, or anything that would fall through a mesh tray. The raised edges keep everything contained as it dries.

Step 2: During – Dehydrate

Research drying temperature and times. You can find this in the manual that comes with your dehydrator. The Beginner’s Guide to Dehydrating Food is an excellent resource for beginners. It’s always a good idea to reference the National Center for Home Food Preservation.

Set the temperature and timer according to your produce.

Keep in mind that drying time will vary based on food type, thickness and humidity.

It is important to make sure your food is dry enough to prevent spoilage when stored. Before testing, take a piece out and set it aside to cool. Check for texture and appearance:

• Fruits should be leathery and pliable without moisture beads when pressed.
• Vegetables should feel brittle or crisp and snap easily.
• Meats, like jerky, should be firm, not sticky, with no visible moisture.

Step 3: After – Store

Once your dehydrated foods are completely cooled, storing them properly is key to maintaining quality, nutritional value and extending shelf life. It is best to store goods in a cool, dark and dry location, keep this in mind when deciding between airtight storage options.

Glass Jars – Mason jars are a tried and true and make it easy to see your contents. I use these jar attachments that work with my Food Saver system to pull the air out of the jars once they are filled.

Vacuum Seal Bags – To use this method, you’ll need Food Saver bags and a Food Saver system to pull the air out of the bags once they are packed.

Mylar Bags – A great starting point for beginners as there are options with zipper seals so no other equipment is needed for storage.  Wallaby is a convenient brand because you can buy bundles that include labels and the correct size oxygen absorbers. Here are a few popular sizes, 1 Gallon, 2.5 Gallon and 5 Gallon. The only downfall is you can’t see inside them.

A Helpful Tool for Everyday Dehydrating

A mason jar vacuum sealer removes excess air, which slows spoilage and helps food stay fresh longer. It’s ideal for shorter-term storage of small amounts of everyday foods like nuts, coffee, spices, snacks, or leftovers—just fill the jar, place the sealer on top, and activate it to create an airtight seal that preserves flavor, texture, and nutrients while reducing waste.

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The best part for YOU, is that the recipe is simple, which is great for a beginner baker. No fancy ingredients or complicated techniques required. Just mash up those ripe bananas that have been sitting on the counter for a little too long, add in a few baking staples, and you’re good to go. The batter comes together in minutes. The hard part is waiting for it to finish baking, while the smell entices you to take it out early so you can dig in.

This cake is so moist and flavorful you don’t even need frosting. The sweetness of the bananas shine through. However, I won’t stop you if you want to add some homemade whipped cream. I learned how to make this easy recipe from a long time friend. It only takes 3 ingredients and about 5 minutes from start to finish.

Homemade Whipped Cream

• 1 cup heavy whipping cream
• 2 -3 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla

Add all ingredients to a mixing bowl. Using your electric mixer, starting whipping the cream on low speed (to prevent splattering) for about a minute. Gradually increase the speed to medium-high as the cream begins to thicken. Continue whipping until soft peaks form.

Tips for Baking

Embrace the brown spots: The uglier the banana, the sweeter the cake!

Don’t overmix: When combining the wet and dry ingredients, mix until just combined to avoid tough texture.

Use a metal pan: Metal pans help distribute heat evenly and efficiently preventing undercooked spots. I used a glass dish the first time I made this and the middle of the cake wouldn’t rise or cook all the way through.

Whether enjoyed at breakfast with a warm beverage, as an afternoon pick me up, or a sweet dish after dinner, banana cake is more than just a dessert, it’s a testament to the versatility of the humble banana.

Happy Baking!

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The Flavor:

The Beer

The beauty of this recipe is that the type of beer you choose affects the flavor of the loaf. I’ve tried a couple of options but I lean toward a lighter flavored beer for a subtle taste. If you’d like a more robust flavor, go with a stout beer.

The Butter

I cannot stress enough the importance of using a good quality butter, I highly recommend Kerrygold. I’ll go as far as saying… bake it with Kerrygold or don’t bake it at all

The Honey

Honey is perfect for adding a little sweet to the savory.

The Bubbly Science

Skip the traditional yeast and opt for a bubbly alternative: beer. But how does it work? The carbonation, which is simply carbon dioxide dissolved into the beer, becomes the leavening agent which causes the dough to rise.

The Versatility

This Honey Beer Bread is delicious and pairs well with a variety of vittles anytime of day. For breakfast, my neighbor likes to toast it and add some of my Raspberry Freezer Jam, while other friends use butter and/or honey. For a nice comfort food in the afternoon, I dip it in a bowl of warm chicken noodle soup. A dinner favorite is breaking up a piece in the bottom of a bowl and smothering it with steaming Irish Stew.

If you brew up some of this deliciousness, let me know what YOU pair it with.

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Butter in baking: Kind of big deal

Butter plays a lot of roles in baking including enhancing flavor, texture, structure, moisture, and can even act as a leavening agent.  This post will address a couple of basics that you might encounter as a new baker.

Flavor

For starters, not all butter is created equal. I think it’s best to skip the synthetics and eat the real thing. I met a baker recently and we were bonding over our love of Kerrygold. When it comes to the flavor in butter, he said, “If it’s white, it ain’t right.”  Although there are probably 50 shades of yellow when it comes to butter, when cows eat what they eat in the wild, namely grass, the color tends to be richer.

Butter adds fat to your baked goods, and fat = flavor.

Salted vs Unsalted

The main difference between the two is… you guessed it, salt. Choosing which butter to use comes down to what a recipe calls for, but it’s ultimately a matter of preference.

Unsalted butter does not contain added salt, giving the baker more control over how much salt goes in the recipe and the taste of the final product.

Salted butter has added salt to enhance the overall flavor and give it a little kick.

Having both types of butter on hand is a good idea but if you’re an everyday baker and you find yourself not having the preferred type, just use what you have. I know, I know, some bakers just clutched their pearls. If you only have unsalted, simply taste your batter and adjust it by adding some salt to the mix.

Temperature

Recipes call for butter at different temperatures, cold, room temperature (softened), or melted. Follow the recipe. But if it doesn’t specify, my general rule of thumb is to stick with room temperature.

If you change the temperature of the butter, you change the structure of the butter and in turn change the structure of the baked good.

Cold Butter: think flaky, like a pastry

Room Temperature Butter: think tender, like cakes and some cookies

Melted Butter: think dense or chewy, like a brownie

One thing I do if I know I’m going to bake, is pull the butter I need out either the night before or the morning of, so it’ll be ready by the time I start mixing up the ingredients.

I hope this helped get you started using butter in baking. My favorite recipe where butter is a key player is this Honey Beer Bread.

Happy Baking!

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Not only are they delicious, they are fun to make. When forming the cookies, the texture feels like playdough, making it a great excuse to play with your food. As soon as they emerge from the oven, you get to add the final touch by plunging in the Hershey Kiss giving them their iconic look.

* You can make this recipe your own by swapping out your favorite chocolate candy: M&M’s, Reese’s Pieces, etc…

Quick Tips:

Use a no-stir creamy peanut butter. Jif is tried and true.

Use a cookie scoop for same size cookies to ensure they cook evenly.

Keep your eye on the oven from 8 minutes for puffiness and cracking in the dough.

Have the Hershey Kisses unwrapped and at the ready when the cookies come out of the oven.

What are you waiting for, don your apron, make these Hershey Kiss Cookies, and spread some sweetness!

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Although you’ll find this book under the Religion genre on Amazon, and the key players are hope and faith, this is not your typical Christian book. It’s not a self-help book that teaches you how to get from Point A to Point B unscathed. It doesn’t list scriptures to quote for your circumstances or answer the question of how many Hail Mary’s to pray. Nor does it include breathing exercises for anxiety. While these can be helpful tools in moments when we don’t know what else to do, they can turn into band aids that allow you to stay on the surface, just keeping your head above water instead of taking the time to dive down and do the deep work of healing. This sometimes requires either being quietly tucked away with cleansing tears for no one else to see or talking with trusted loved ones or paid professionals. The truth is, in order to thrive, the deep work has to be done. In Hiding Hope you see Linni’s resilience, as she wrestles with God’s promises while facing disappointments until finding peace in spite of her circumstances.

My Takeaways:

1. Our words matter, compassion is key.
2. We can hold hope in one hand and grief in the other.
3. When we go through the ups and downs of life, it is important who we keep in our corner.

As the reader, you’ll start as an innocent bystander but likely get emotional over her story, possibly even finding yourself in tears about a part of your own. Be prepared to be gently walked right into your own healing. No two journeys are the same, but Linni’s willingness to be vulnerable helps us see ourselves and God in a new compassionate light.

Visit linniweishaar.com to learn more about the author.

* Fun fact: Find me starting on page 5!

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