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
Turkish Coffee Turkish coffee is more of a brewing method than anything else. In theory any coffee will work for Turkish coffee, but the best to use is very finely ground (think espresso) Arabica beans. It’s coffee made with a small amount of water and a high amount of coffee, par-boiled for a few seconds, and then left to sit for a couple of minutes before serving. This is the kind of coffee that is best appreciated by those who are okay with black coffee, since this is a very string coffee, and a little on the thicker side. It’s got plenty of coffee grounds on the bottom of the cups, and is not usually served with any milk or creamer. Of course, there are traditions and traditions when it comes to Turkish coffee. It has one such tradition where the coffee is prepared via hot sand, and that’s got to be one of the most charming ways to make coffee. One of the most important elements of Turkish coffee is the ibric, or small saucepan the coffee is made in. This is how the ibric got its