healthy carrot cake cupcakes with maple-cream cheese frosting

i like taking traditional recipes and making them a bit healthier but still delicious.  i confess that i have lost my taste for overly sweet desserts...i just don't feel good after eating them.  so today i decided to tackle one of my favorites...carrot cake.

the concept of carrot cake sounds like it must be healthy right?  after all there are carrots in the dessert. CARROTS ARE HEALTHY!! sadly, the good from the carrots is a bit outweighed by all the white flour, white sugar, butter, oil and powdered sugar (in the frosting).  what if we used some whole wheat flour, reduced the amount of sugar and substituted coconut sugar for the granulated, used a vegetable spread instead of butter, and sweetened the frosting with 3 tablespoons of pure maple syrup instead of 4 cups of confectioner's sugar?  maybe lowered the fat content a bit with neufchâtel instead of regular cream cheese?(tastes the same but 33% lower fat content).  

the result would be a light, airy, less sweet version of carrot cake. skip the frosting and the cupcakes make  wonderful breakfast muffins.  i really like this frosting.  without the usual confectioner's sugar, the cream cheese is is tangy, light and only slightly sweet.  the maple syrup adds delicious taste but does not overwhelm the cake.

this is "kid-friendly" week at food network.  i love the idea of providing less sweet desserts for children so their taste buds are not developed to expect super sweet, sugary foods.  how wonderful it would be if we did not raise our kids with soda, fast foods and an abundance of white flour & sugar.  maybe we could tackle the obesity issue in this country once and for all.  an ambitious goal?  you bet...but small steps (like these cupcakes) may help.  what do you think?

healthy carrot cake cupcakes with maple-cream cheese frosting
(makes 12 cupcakes)
1 cup organic white all purpose flour
1 cup organic white-whole wheat flour*
1/2 tsp salt
1 tbsp baking powder
1 tsp cinnamon
1/ 2 tsp ground nutmeg
1/ 2 cup vegetable spread (i use earth balance brand)
3/4 cup coconut sugar
2 eggs
1/2 tsp organic tahitian vanilla extract
3/4 cup coconut milk
2 cups shredded organic carrots
3/4 cup flaked coconut (unsweetened)

frosting
8 oz neufchatel cream cheese
1/4 cup vegetable spread (i use earth balance brand)
1 tsp  organic tahitian vanilla extract
2-3 tbsp pure maple syrup
1/2 cup toasted walnuts, chopped

preheat oven to 350 degrees. grease a cupcake muffin tin.  place a paper cupcake liner in each space and coat with cooking spray.  set aside.

combine flours, salt, baking powder and spices in medium bowl. set aside.  using a stand mixer at medium speed, cream vegetable spread until light and fluffy. (about 1 minute)  add coconut sugar and one egg, beat for 3 minutes.  add second egg and vanilla,  beat until well mixed.  lower mixer speed to low and  add half the flour mixture and half the coconut milk, beat until just combined.  add remaining flour and milk and beat until combined, do not over mix.  add carrots and coconut and mix for just a second or two...just until combined.

fill each cupcake liner with 1/4 cup of batter.  (i use a 1/4 cup measuring cup to scoop up the batter and pour into each liner).  bake in middle of oven until a tester comes out clean, about 20-25 minutes.  turn cupcakes onto a rack and cool 10 minutes. spread frosting onto cupcakes and sprinkle with nuts.  

frosting directions
using a clean mixing bowl, beat together the cream cheese, vegetable spread and vanilla until light and fluffy. beat in 2 tbsp maple syrup.  taste and add an additional tbsp syrup if you want it a bit sweeter.

* i love unbleached white whole wheat flour, whole wheat which has been milled from the lightest wheat kernels...so light they are almost white. contains all the fiber and nutrients of regular whole wheat but lighter in color and taste. note...this is not white flour...the color is light brown when baked. i like the king arthur brand*

it is "kid friendly" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

Feed Me Phoebe: Radish and Basil Thai Fried Rice 

Jeanette's Healthy Living: Easy Stir-Fry Green Beans
The Cultural Dish: Authentically Homemade Guacamole
Devour: Kid-Friendly Baked Ziti
Domesticate Me: Skillet Cornbread
Napa Farmhouse 1885: Healthy Carrot Cake Cupcakes With Maple Cream Cheese Frosting
Red or Green? Spicy Chickpea Burgers With Cabbage Slaw
The Heritage Cook: Duck Fat Fries, a Kid's Favorite Snack! Virtually Homemade: Mini Banana Chocolate Chip Muffins
FN Dish: Kid-Friendly Veggie Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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mashed english pea spread on garlic rubbed bruschetta with roasted salmon

spring is such a tease.  one day it is warm and sunny and i begin to believe winter weather is over.  the next day brings cold temperatures and rain (in napa) or snow (in taos).  either way, while i appreciate the moisture and realize how much we need the water, i fall into a bit of a funk. my saving grace?  spring produce....peas, asparagus, greens, strawberries, leeks, spring garlic...you get the picture.  today i am focusing on a perfect spring pairing....spring peas, mint and freshly caught salmon.

i love spring peas...all kinds.  snow, sugar snap and english are my favorites.  i decided to play with a classic preparation, mashed peas with mint, and use as a topping for garlic rubbed grilled bread (bruschetta).

most mashed pea recipes call for butter...and cream...and cheese.  and, while these dishes are delicious, i wanted to keep the clean, light, fresh taste of the fresh peas.  my version uses leeks, mint (of course) and olive oil with just a touch of red pepper flakes for a tiny hint of heat.  this is wonderful with the garlic on the bruschetta and the roasted salmon.  i served this at a recent dinner party and, happily, received rave reviews.

you can serve the pea spread as a side dish without the bread. when i serve it this way i add a sliced clove of garlic to the leaks in the first step so it is pureed into the peas.  either way the garlic adds wonderful flavor to the peas, leeks and mint.

mashed english pea spread on garlic rubbed bruschetta with roasted salmon
(serves 6)
extra virgin olive oil
1 leek, white and pale green part, sliced
4 cups fresh english peas (or 2 10 oz bags frozen
2 tbsp mint leaves, chopped
1/2 cup water
pinch dried red pepper flakes
sea salt
freshly ground black pepper
coarse grey salt

1 loaf french or sourdough bread (loaf, boule or baguette) sliced into pieces about 1 inch thick
2-3 garlic cloves, peeled

6 salmon fillets, 6 oz each

warm 2 tbsp olive oil in large skillet.  add leeks and cook over medium heat for 5 minutes or until softened. add peas, mint, water, red pepper flakes and a pinch each salt and pepper to skillet.  saute for 3-5 minutes or until hot.  (if using frozen peas, cover pan until peas are defrosted and then remove cover and cook for a couple of additional minutes).  add all ingredients to food processor and 1 tbsp olive oil.  pulse until smooth with a bit of texture.  taste and adjust seasonings to taste. add back to pan, cover to keep warm.

meanwhile, grill or broil bread on each side until lightly toasted.  remove from oven and immediately rub each slice of bread with a garlic clove.  mound pea spread over bread and drizzle with excellent quality olive oil and a sprinkling of coarse sea salt.  serve with salmon.

roasted salmon.
preheat oven to 425 degrees.  line a rimmed baking sheet with parchment paper.  place salmon fillets, skin side down, on prepared baking sheet. drizzle with olive oil and season with sea salt and pepper.  roast until just cooked through 14-18 minutes.  this will depend on thickness of fillets so start checking after 14 minutes. remove from oven.

it is "something mashed" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
Weelicious: Mascarpone Mashed Potatoes 
Jeanette's Healthy Living: Creamy Garlic Mashed Cauliflower and Potatoes 
Cooking With Elise: Savory Banana Corn Cakes 
Virtually Homemade: Three-Onion Brown Butter Mashed Potatoes 
Napa Farmhouse 1885: Mashed English Pea Spread on Garlic-Rubbed Bruschetta With Roasted Salmon 
Red or Green? Smashed Potato Tacos With Guacamole & Tomato Salsa 
Devour: Easy Mashed Plantains Recipe 
Domesticate Me: Mashed Sweet Potatoes With Goat Cheese 
The Sensitive Epicure: Italian Style Smashed Potatoes 
The Heritage Cook: Whipped Ginger-Cardamom Sweet Potatoes 
Dishin & Dishes: Truffled Mashed Potatoes With Prosciutto and Rosemary 
FN Dish: Mashed Spring Sides

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

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i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

cilantro, ginger & garlic dip

i have been on an asian food kick lately...lots of stir-frys and marinades using soy sauce, rice vinegar and sesame oil.  today's recipe uses these ingredients as well as cilantro, ginger, garlic and a pinch of  red pepper flakes for a bit of heat.  perfect as a dip for fresh vegetables, pita chips or shrimp.  actually, wonderful topping any type of fish or roast/poached chicken.

this is no-cook week at  food network's "sensational sides mixed with spring produce fest" , the perfect time to share this recipe.  i like it because it is packed with flavor, takes literally minutes to make and is sophisticated enough to serve for company, but "down homey" enough for a casual weeknight dinner.  i am making a vegetable stir-fry tonight accompanied by fresh shrimp and this dip.  wanna come over?

cilantro, ginger & garlic dip
(adapted from martha stewart living magazine)
2 bunches cilantro, including the tender stems
1 clove garlic
1/2 cup ginger, peeled and coarsely chopped
1/2 cup extra virgin olive oil
3 tbsp tamari soy sauce
3 tbsp seasoned rice vinegar
2 tsp sesame oil
1 tsp hoisin sauce
pinch red pepper flakes
sea salt

add all ingredients except salt to bowl of food processor.  pulse until smooth.  taste and season to taste with salt.  

it is "no-cook" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends: 

Jeanette's Healthy Living: Mixed Fish Poke Tower
Feed Me Phoebe: Smoked Tofu Summer Rolls
The Lemon Bowl: Asian Cabbage Slaw With Mint and Scallions The Cultural Dish: Caprese Salad
Cooking With Elise: Good for You Guacamole
Dishin & Dishes: Chicken Salad With Dried Cherries and Walnuts
Napa Farmhouse 1885: Cilantro, Ginger and Garlic Dip
Red or Green?: Avocado and Three Chile Salsa
Weelicious: Avocado Honey Dip
Devour: No-Cook Kale Salad Recipes
Made By Michelle: Swiss Chard Pesto
The Sensitive Epicure: No-Cook Vietnamese Spring Rolls
FN Dish: Go Raw With Shaved Salads
Domesticate Me: Shaved Brussels Sprouts and Cauliflower

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

sprouted brown rice salad with cranberries, nuts and carrots

i was wandering through our local "organic/gourmet" food store (cid's, my favorite store in taos) last week and discovered sprouted brown rice in the grain & flour bins.  the description caught my eye:
"Sprouted brown rice, hatsuga-genmai, made from Polit Farms brown rice, from the  upper Sacramento Valley.  Washed and solar dried it yields higher nutrition than plain rice, it has a wonderful aroma, quicker cooking time and a subtle sweetness. Sprouted rice is organic brown rice that has been soaked in warm water until a sprout just starts to grow, then it is solar dried and roasted for full flavor. 300% more GABA & 400% more Calcium"  (GABA is an amino acid)

how good does that sound?  i bought some, made a batch that night, and found the description to be spot on.  i also thought the rice was lighter than traditional brown rice.  this may become my go-to brown rice choice.

this is "grains" week at food network's "sensational sides mixed with spring produce fest".  i have been craving  a rice salad dish so the timing was perfect.  i added dried cranberries. carrots, green onions, nuts and herbs.  i created a vinaigrette using extra virgin olive oil and a number of asian sauces i keep on hand in the pantry. delicious!  this dressing would be really good in a chinese chicken salad or other mixture of fruit and greens.  

serve the salad with greens for a nice lunch or alongside roasted meats or poultry for a wonderful dinner.  best of all, the salad holds well for a day or two in the fridge.  enjoy!

sprouted brown rice salad with dried cranberries, nuts and carrots
(serves 6) 3 cups water
2 cups organic sprouted brown rice*
3/4 cup diced carrots
3/4 cup green onions, chopped
1 cup dried cranberries
1/2 cup toasted pecans, chopped**
1/2 cup toasted pumpkin seeds, chopped**
1/4 cup chopped cilantro
1/4 cup chopped mint

3 tbsp extra virgin olive oil
3 tbsp organic seasoned rice vinegar
1 tbsp tamari soy sauce
1 tbsp carrot juice
1 tsp hoisin sauce

sea salt
black pepper

combine rice and water in large saucepan.  bring to a boil, reduce heat to medium and cook for 5 minutes.  reduce heat to simmer and cook 40 - 45 minutes until rice is tender and water has evaporated.  fluff with fork and transfer to a large bowl.  allow to cool.  add carrots, onion, cranberries, pecans and pumpkin seeds and stir to combine.

in a small bowl whisk together the olive oil, vinegar, tamari sauce, carrot juice and hoisin sauce.  add a pinch each of salt and pepper.  whisk to combine. pour over rice and stir to combine.  season to taste with salt and pepper.  add the cilantro and mint.  stir and serve.

* i found sprouted brown rice in the grains bins at my local gourmet/health food store.  if you can't find it locally there are many sources available on line

** toast the nuts in the oven at 375 degrees for 5 minutes, cool then chop

it is "grains" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:

red or green:   wild rice salad with avocado, carrots & jalapeno

Jeanette's Healthy Living: Chinese Shrimp Fried Rice  

Devour: Farro Salad With Greek Yogurt 

Dishin & Dishes: Kale, Quinoa and Black Bean Salad 

The Cultural Dish: Lemon Risotto 

The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette 

Made By Michelle: Really Good Granola 

Cooking With Elise: Mediterranean Orzo Salad 

Weelicious: Mushroom Barley 

Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint 

FN Dish: Good Grains Make for Balanced Meals 

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog"california girl in taos". please visit and let me know what you think.

roasted leeks with polenta and pork tenderloin

it is "something roasted" week at food network's "sensational sides mixed with spring produce fest".  i decided to share one of my favorite early spring dishes...roasted leeks with creamy polenta.  have you ever roasted leeks?  if not, do so immediately.  roasting sweetens the leeks to a caramelized deliciousness.  i confess that i always have to make more than i need because i eat half of them straight off the roasting pan.   

i pair the leeks with creamy polenta and my roasted pork tenderloin with fresh figs & balsamic reduction. since it is spring (not fig season) i use dried figs.  later in the year, apricots, peaches or plums are perfect. 

this is an impressive dish for company...no one needs to know that it is really easy.  the leeks and polenta can be served with roast chicken or beef...paired with a salad, makes a nice light dinner.  i sometimes add a poached egg and brunch is served.   just remember to double up on the leek quantity...you will be amazed at how many you will pop in your mouth before the meal is ready!

roasted leeks with creamy polenta
(serves 4)
8 leeks, sliced into medallions 1 inch in diameter. (cut up to the beginning of the dark green leaves.  ensure you rinse your leeks really well)
extra virgin olive oil
coarse sea salt
freshly cracked black pepper

4 cups vegetable broth
pinch sea salt
1 cup polenta
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/3 cup shredded parmigiano reggiano cheese
extra virgin olive oil for drizzling
good quality aged balsamic vinegar for drizzling

1 recipe roasted pork tenderloin with fresh figs & balsamic reduction

preheat oven to 400 degrees.  line a large rimmed baking sheet with parchment paper.  scatter leeks over pan and drizzle with olive oil (about 1/4 cup total).  sprinkle with sea salt and pepper.  roast in oven for 45-60 minutes (depends on size of leeks) until leeks are soft and beginning to caramelize.  set aside.

while leeks are roasting, prepare polenta:  add broth and salt to medium sized sauce pan.  bring to a boil and gradually add polenta.  reduce heat to medium low and cook, stirring frequently, for 25 miutes.  stir in butter, olive oil and cheese.  cook for another 2 minutes and remove from heat.

to serve, slice pork into 1 1/2 inch circles.  mound 1/2-1 cup polenta into the center of each serving plate. add a few slices of pork and top with leeks equally divided over each serving. drizzle with olive oil and balsamic and serve immediately. 

it is "something roasted" week at food network's "sensational sides mixed with spring produce". check out the other delicious sounding recipes from my blogger friends:
 

Jeanette's Healthy Living: Roasted Cauliflower, Carrots and Chickpeas With Halloumi Cheese
Dishin & Dishes: Roasted Asparagus and Avocado Toast Cooking With Elise: Roasted Strawberries and a Mixed Green Salad
The Cultural Dish: Roasted Sweet Potatoes: Two Variations
Weelicious: Roast Chicken With Caramelized Lemons, Cherry Tomatoes and Olives
Napa Farmhouse 1885: Roasted Leeks With Polenta and Pork Tenderloin
Red or Green?: Spicy Roasted Radishes and Asparagus With Balsamic Vinegar
Virtually Homemade: Grilled Rosemary Garlic Potatoes
The Sensitive Epicure: Roasted Fingerling Potatoes and Asparagus With Rosemary
Feed Me Phoebe: Artichokes With White Wine and Thyme
Devour: Oven Roasted Vegetable Recipes
FN Dish: An Ode to the Oven, Roasted Side Dish Recipes

best,
diane
napa farmhouse 1885
red or green?
california girl in taos

please follow us on facebook



i have started sharing my taos experiences on my newest blog "california girl in taos". please visit and let me know what you think.