Putting the New Dutch Oven to Good Use, Beans and Rice Style

Last week, I used the new le Creuset Dutch oven to make one of the best beans and rice dishes I think I've ever made. I don't think I'll use another pot or pan for this in the future.

Here's a short film about my making the rice and beans:

Vegan Carrot Cake Cupcakes Take Over!

And, surprise! They're good for you.

Yet another great cupcake from Vegan Cupcakes Take Over The World. These were a big hit for my brother Jorden's birthday at Mom's the day we found out that John's Aunt Pris had passed away.

I have to admit that I de-veganized these by using dairy yogurt instead of soy yogurt, and neufchatel cheese and butter in my frosting, but the original recipe is vegan. Here it is:

Carrot Cake Cupcakes

Ingredients

2/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2/3 cup sugar (I used agave nectar)
1/3 cup vegetable oil (use 1/4 cup if you use agave nectar)
1/3 cup soy yogurt (plain or vanilla) (I used a grain-sweetened dairy yogurt in peach flavor)
1 teaspoon vanilla (I used vanilla paste)
1 cup finely grated carrots
1/4 cup chopped walnuts
1/4 cup raisins

Frosting of your choice (I made up a frosting from vegan rice protein powder, neufchatel cheese, butter, vanilla paste, and agave nectar. I'm probably going to make it differently next time, though, since it turned out to be gritty.)

Directions

1. Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners (I used mini cupcake pans and had extra batter that filled two mini pie pans).
2. In a medium mixing bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift in the dry ingredients (flour, baking soda, baking powder, salt and spices), and mix until smooth. Fold in carrots, walnuts and raisins.
3. Spray the cupcake liners with non-stick baking spray. Fill the liners 2/3 full. Bake for 26-28 minutes, until a toothpick inserted through the center of one comes out clean.
4. Once fully colled, top generously with cream cheese frosting.

It was my first time using pastry tips, so I had a variety of different designs. Those that weren't so pretty were dipped into chopped walnuts to make them look like I meant to do that.

I also filled these tiny gems by poking a hole in the middle of the tops of each cupcake with my index finger, then using a medium round tip to fill with frosting. My family was pretty impressed. I just enjoyed how much fun it was to make them.