I just love carrot cake. This is a recipe for carrot cake that I’ve been using for years. Well, to be honest, more recently I have tweaked it (less sugar) and made it more wholesome. I’ve cut the sugar back enough that it no longer qualifies for a “cup cake,” but a “muffin” or wholesome bread. If you want to use this to replace birthday cake or cupcakes, add another 1/2 cup sugar and/or use sweet icing. Continue reading
I prefer cast iron for cooking, but baking? Give me stoneware, or give me death! I love using my stoneware for making everything from Pumpkin Cookies and Coconut-Orange Macaroons to Chia Banana Bread and Granola (no burning!).
Reason #1 - Perfect Crusts
My favorite reason for using stoneware is the amazing crusts that they produce. I am so glad to have white, soggy bread, pie, and pizza crusts behind me. Now, I have nicely-browned crusts that hold their shape.
Reason #2 - Magazine Muffins
Not only are they browned on the top, but the entire muffin has a nice golden crust to it. They stand nicely on their own without slumping over.
Reason #3 - Non-Stick Surface
Once you season your stoneware, you’ll have a non-stick surface that won’t wear out. Unlike Teflon, which non-stick surface peels off the pan, stoneware lasts. Continue reading