Carrot (Cake) Cupcakes

I know what you're thinking. Carrot cake with cream cheese frosting is one of the most unhealthy cake choices. Sugar, oil, butter, cheese. Despite the bad reputation, find a reason to make these cupcakes once a year. Seriously. They're that good. Make them for Easter or a spring birthday and you've already lessened the chance of eating all 24 yourself.

These cupcakes made their first appearance last year on my mama's birthday and they're back to celebrate another year. She's a huge carrot cake fan (aren't we all?). This particular cake is just slightly spicy, with a touch of cinnamon, and is super moist. You won't find any raisins here, but you could toss them in if your heart desires.

I love baking with carrots. The color is fantastic. This recipe calls for a lot of grated carrot. If you don't have a food processor, save time by purchasing shredded carrots and finely chop them.

Vegetable Wontons

And now for something completely different... 

I came across a wonton how-to during a weekly search for new vegetarian recipes. These really couldn't be any easier to make (or cuter). Check this out: wonton wrappers are papery thin, soft, don't stick to each other, and come pre-made. Can you say baker-friendly? My market carries Nasoya brand wrappers, but I'm sure any brand will work just the same. You can also use the wrappers to make ravioli, dumplings, and other appetizers. 

If you pay attention to detail, you see that my wrappers expired in February. Don't worry, I made these wontons back in January and have been waiting to write a post about them!

What you need to get started: a large baking sheet (or clean counter top) lined with parchment paper, a bowl of water, wrappers, your filling, and a food processor. I combined cabbage, scallions, carrots, garlic, and ginger in my filling, but you have the freedom to play. (Don't you love it when I say that?)