Above is Trevor, 13, and Ryssa, 11 (daughter Catherine's children) and Gizmo!!
We have been trying to get our soil enriched over the years, so our garden and flower beds would be rich and produce more. Well, we came up with a novel idea! LOL Rabbits! One advantage of rabbit poo is, it's all natural. Like any pet, we enjoy them. They really have sweet personalities. Except for one of the three!! She actually growls and lunges at you. Now that's something to see, never saw a rabbit do that before!!! We come out the back door, whistle for them and they will come to their doors and wait for you. We started putting their "CONTRIBUTIONS" in our herb garden also. We've got Rosemary, thyme, sage, chives, and mint.
We will be putting some of these dried herbs into our Goat Milk Soaps!!
Another scent I really love is Rosemary! Our soap ROLLING MEADOWS has Lavender and clarifying rosemary in it!!!
Just like our rabbits, who love carrots, here is a recipe with carrots that you will love!!!!
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Makes 2 dozen
CUPCAKES:
2-1/4 cups all-purpose flour
1-1/2 tablespoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
4 eggs
3/4 cup canola oil or peanut oil
1-3/4 cups granulated sugar
1 pound carrots, finely shredded
2 cups chopped pecans or walnuts
FROSTING:
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt
For the cupcakes, preheat the oven to 375 degrees F. Coat the cups of two 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray or line them with paper cupcake liners.
In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
Put the eggs in the bowl of a stand mixer or in a large mixing bowl. With the stand mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar and mix until well combined.
With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms. Add the shredded carrots and the nuts and fold them in just until evenly incorporated.
Spoon the batter into the prepared cupcake pans. Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the cupcake pans to a wire rack to cool completely.
Meanwhile, prepare the frosting. Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl. Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency. Reduce the speed to low, add the powdered sugar, vanilla, and salt, and continue beating until thoroughly combined.
With an icing spatula or a table knife, spread the frosting generously on the cooled cupcakes. Serve immediately or store in an airtight container at cool room temperature for up to 3 days.
Makes 2 dozen
CUPCAKES:
2-1/4 cups all-purpose flour
1-1/2 tablespoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon baking powder
4 eggs
3/4 cup canola oil or peanut oil
1-3/4 cups granulated sugar
1 pound carrots, finely shredded
2 cups chopped pecans or walnuts
FROSTING:
1 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch salt
For the cupcakes, preheat the oven to 375 degrees F. Coat the cups of two 12-cup standard-sized (1/2-cup) muffin pans with nonstick cooking spray or line them with paper cupcake liners.
In a medium-sized mixing bowl, sift together the flour, cinnamon, salt, baking soda, and baking powder. Set aside.
Put the eggs in the bowl of a stand mixer or in a large mixing bowl. With the stand mixer's whisk attachment or with a hand-held electric mixer, beat the eggs at high speed until they are frothy. Reduce the speed to medium and pour in the oil in a slow, steady stream until it is fully incorporated. Add the sugar and mix until well combined.
With a rubber spatula, fold the dry ingredients into the egg-and-oil mixture just until a moist batter forms. Add the shredded carrots and the nuts and fold them in just until evenly incorporated.
Spoon the batter into the prepared cupcake pans. Bake until a wooden toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Remove the cupcake pans to a wire rack to cool completely.
Meanwhile, prepare the frosting. Put the cream cheese and butter in a clean stand-mixer bowl or in a clean medium-sized mixing bowl. Beat with the stand mixer or a hand-held electric mixer at medium speed just until the cream cheese and butter are thoroughly combined and have a smooth, spreadable consistency. Reduce the speed to low, add the powdered sugar, vanilla, and salt, and continue beating until thoroughly combined.
With an icing spatula or a table knife, spread the frosting generously on the cooled cupcakes. Serve immediately or store in an airtight container at cool room temperature for up to 3 days.
Got any good recipes you want to share??? Send them to my email addresses and we'll add them to future blogs!!
REMEMBER OUR ANNIVERSARY SOAP SALE: 3/$10 GET YOUR BYE BYE BUGZ, BARNEY'S BUBBLES, AND ANY OTHER SCENTS YOU LOVE!!!BUY 6 BARS/FREE SHIPPING : TO GET THESE SPECIALS SELECT FROM LIST AND WRITE
You will be sent an invoice and can pay thru paypal, money order, or check!!
BURLAPBABESSOAP@AOL.COM / MOM5MILLER@AOL.COM
http://burlapbabessoap.com/store/
Hey check out this new blog!!! Leave a comment, ask a question! Enjoy!!
http://handymanstipforhome.blogspot.com/
You will be sent an invoice and can pay thru paypal, money order, or check!!
BURLAPBABESSOAP@AOL.COM / MOM5MILLER@AOL.COM
http://burlapbabessoap.com/store/
Hey check out this new blog!!! Leave a comment, ask a question! Enjoy!!
http://handymanstipforhome.blogspot.com/
Sunday, October 5, 2008
1 comment:
I think your tater tot cassarole should get some spot light here. Although it isn't like the Duggers, it sure is YUMMY! :)
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