Carrot Cupcakes Everyone seems to love Carrot Cake, what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
German Checkerboard Cookies - N'0ven Cookie in cooker. Checkerboard Cookies, are pretty little things which are easier to make than they seem. The recipe here is an eggless shortbread made with real butter. They look great at a cookie exchange and taste great too. You can keep them for several weeks in a closed container at room temperature. The recipe for checkerboard cookies is simple: flour, butter, powdered sugar and some cocoa. Because it is simple, use the best ingredients you can find because the flavor of each ingredient will come out in the finished cookie. Use Dutch-processed cocoa if you have it, because it lends a darker color to the cookies. Lets cook with step-by-step pictures. Now lets see how to cook: German Checkerboard Cookies - N'0ven Cookie in cooker. Prep time 10 mins Cook time 18mins Total time 28 mins Make your snack time perfect with this healthy cookies with hot coffee or tea.