We started the week with dessert and so we shall end it. These desserts show a key Cook for Good idea: serving small portions of healthy desserts to delight, nourish, and satisfy.
- A cupcake can quiet that tiny voice inside that says you haven't eaten enough to stave off the wolves of winter or tomorrow the cupboard may be bare. You can relax.
- Because you made this cupcake with carrots, ginger, and white whole wheat flour, with a light ginger glaze instead of a glop of frosting, the cupcake adds to your healthy glow.
- Because you poured the batter into muffin tins, you have a dessert that's automatically divided into healthy portions. This is how someone who follows the entire Cook for Good plan, eating everything and nothing but the items on the four seasonal menu plans in Wildly Affordable Organic, eats just 28 pounds of sweetener a year, not the 142 pounds that the average American ate in 2003. And average sugar consumption continues to rise!
Today, you start with a favorite Cook for Good breakfast: toasted Good Whisk Bread with peanut butter. For lunch, have carrot sticks you prepared yesterday. For dinner, have the Tomato and Bean Stew with black beans and the last of the Vinaigrette, perhaps on salad mix.
Make and enjoy another favorite: Ginger-Glazed Carrot Cake (classic is on page 223 in Wildly Affordable Organic. For the plant-strong version, use the recipe in the ebook for Summer Challenge subscribers.)
Spreading cold peanut butter
If you refrigerate your peanut butter (and you should if you use a variety without preservatives), let it warm up for a few seconds before spreading. In a warm room, letting a spoonful of peanut butter rest on the hot toast while you put the peanut butter away will do the trick. In a cold room, put the PB-topped toast back in the toaster oven for a few seconds.
Making Ginger-Glazed Carrot Cake
Grate carrots by hand to get a little exercise and save electricity or use a food processor for maximum speed.
If you're making the plant-strong version or if you'd like to learn to make inexpensive, cholesterol-free "eggs" from nothing but organic ground flaxseed and water, watch this video clip from a Wildly Good Cook class:
I use an old-fashioned ice-cream scoop to dip out even portions of batter. Leave room for the cup cakes to rise. You can bake the cake in a regular cake pan too, but cupcakes make it easier to control portions and to freeze some for next week.
Want to avoid using paper cupcake holders?
Grease the muffin tin well before baking, then let the pan cool on a wire rack for about 10 minutes. Use a plastic knife to loosen the cupcakes, then gently lift onto a wire rack to cool completely. Spread the ginger glaze on the cupcakes as soon as you take them from the pan. This works better for the classic recipe than for the plant-strong one: flaxseed is a powerful binder.
Put the muffin tin under the wire rack to catch drips. Eat one serving of carrot cake tonight and freeze the rest for next week.
Updated to show new plant-strong option and to highlight the key ideas.