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
Snowball Cookies Snowball Cookies are a buttery melt in your mouth cookie featuring ground cashews and sprinkled with powdered sugar. This is a delicious holiday classic cookie that you need to put on your baking list! These cookies are the perfect snowball cookie. They bake to perfection and literally melt in your mouth… just the way a snowball cookie should! One of my favorite parts of a snowball cookie is rolling them in the powdered sugar. This gives them a sweet and powdery finishing touch that reminds me of Christmas snow. My little four year old especially couldn’t get enough of these cute and delicious cookies. She would lick the powdered sugar and then eat the incredible cookie. Why Are They Called Snowball Cookies? After the dough comes together you form them into perfect little snowball shapes. These bake for just a short 12 minutes before they are bathed in a generous amount of powdered sugar while still warm. The warmth of the cookies heats the sugar-coating them with a