Carrot Cupcakes with Orange Cream Cheese Frosting

Cupcakes:
4 medium carrots, finely shredded
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

Frosting:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1/4 orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees with rack in the middle.  Line muffin cups with paper liners.

Finely grate enough carrots to measure 2 cups using a teardrop grater.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl.

Whisk together oil, eggs, brown sugar, grated carrots and vanilla in a large bowl.  Then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes. 

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the orange juice and vanilla.

Spicy Macaroni and Cheese

1 pound elbow macaroni, cooked to al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces  pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread, crust removed
1 tablespoon butter

Preheat oven to 350 degrees F.


In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish.

In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, and nutmeg.  Stir in sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar.

Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Apple Coffee Cake

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples


Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened


Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.


In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.


To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.


To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.