Carrot Cake Cupcakes

Baking season is here! I love carrot cake ….who am I kidding I LOVE cake. Period. 

Did you know Fall is peak carrot season? I never cared for this dessert until my 30’s. The first recipe I made the icing was way too sweet. After an Oprah episode airing Patti Labelle’s Over the Rainbow Macaroni n’ Cheese, I purchased her recipe book. Her Heavenly Carrot Cake is just that …heavenly. 

The little decorative carrot chocolate melts are perfect on top. I googled these adorable carrots — practice and practice some more. I modified the icing with less confectioners sugar.

A cupcake is happiness with icing on top 🥕😋#bakemyday

Cake Ingredients: 2 1/2 cups all purpose flour – 2 teaspoons baking soda – 1/2 tsp ground cinnamon – 1/8 tsp ground allspice – 1/2 tsp salt – 2 cups sugar – 1 cup vegetable oil – 2 large eggs – 2 tsp vanilla extract – four 4 oz jars carrot baby food – 8 oz can shredded pineapple, well drained – 3/4 cup chopped walnuts – 1/2 cup raisins

Frosting Ingredients: 8 oz cream cheese at room temperature – 4 tablespoons butter at room temperature – 1 tablespoon half n’ half or milk – 1/2 teaspoon almond extract – 1/2 teaspoon vanilla extract – 4 cups confectioners’ sugar (I modified to 3 cups)

Sicilian Chicken Soup

Fall is my favorite season! Gorgeous colored leaves, apple cider, football, hockey, boots…a long list of seasonal favorites that includes soup for the soul. 

Inspired by Carrabba’s Italian Grill, Spicy Sicilian Chicken Soup.  A warm bowl of deliciousness! I printed a copy cat recipe, doubt it will be “exactly” like theirs. Similar ingredients along with some cooking confidence, it tastes amazing.

Whether you’re a chicken noodle kind of lover, creamy or vegetable soup lover…there’s just something about soup that’s good for your soul.

Ingredients: 3 chicken breasts – 6 to 8 cups of water – one 14.5 oz can chicken broth – 1 yellow onion finely chopped – 3 celery ribs diced – 3 carrots diced – 1 green bell pepper – 2 medium russet potatoes peeled & diced – one 14.5 oz can diced tomatoes – 1/2 cup fresh parsley – 3 garlic cloves pressed or diced – kosher salt and fresh ground pepper to taste – half box ditalini pasta cooked & set aside

Directions: 

  • In a slow cooker add chicken breast, water, chicken broth, onion, celery, carrots and diced tomatoes (whole can with juice), garlic, parsley and 2 teaspoons salt and pepper
  • Cook on low for 6 hours, remove chicken breasts and shred, place back in the soup. Add potatoes and pasta, allow to cook/simmer additional hour. Note: I peeled & boiled potatoes, cooled down and slightly mashed for pieces.
  • Modified ingredients
  • Tastes better the 2nd day : )

#comfortfood #emmmsoup