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
Whole Wheat Dates Cookies- N'OVEN cooking No sugar cookies. Now a day’s you get various varieties of biscuit in the supermarket. All with different flavour, shape and sizes and of course with all various nutritional values. Why not give homemade healthy biscuit a chance and make something chemical free by using regular staples at home to make an equally tasty, nutritional and quick biscuit. Today’s recipe is just that, homemade Wheat Biscuit. Make a soft dough using wheat, shape the biscuit using a biscuit maker and bake in an oven or a cooker until crispy and crunchy. Serve it with hot cup of tea and enjoy! These light and fluffy biscuits, made with whole wheat flour and dates paste for sweetness are perfect for breakfast or dinner." I HAVE USE BAKING POWDER BECAUSE WHEAT FLOUR WILL MAKE THE COOKIES HARD AFTER BAKING, Mostly we wont use baking powder while cooking cookies. It had to do with the fact that I had way too many desserts in December and I w