On Wednesday morning, it was cold and clear.
Ashley came over with her boys, and we talked about blogging and other fun things while Ella kept saying, “How am I supposed to get to know her if you won’t let me talk to her?”
There had been some snow warnings, so after Ashley headed out, Bart fed the girls lunch while I ran to the grocery store to do my weekly shopping.
As I was checking out, it started to snow. Hard.
We live just a few blocks from the grocery store, so I had no trouble getting home, but within an hour everything was coated (you can see a photo of my view from my office windows). By early evening, our entire street was just one blanket of white.
Duke was closed on both Thursday and Friday, and the snow just kept coming down.
People were abandoning their cars in the middle of the road (it took Ashley two hours to get home – usually a 30 minute drive), and we ended up staying home until Saturday, when the sun came out and the snow started melting quickly.
Our Valentine’s Day lunch date was canceled because everything on Friday was shut down (although, last year we had our romantic Valentine’s Day meal in a McDonald’s parking lot, so snowed in actually may have been an improvement).
Obviously, on such a snow weekend, you bake.
And I made these carrot cake muffins I’ve been meaning to make for some two years now. I’m nothing if not prompt.
I already enjoy carrot anything (except plain carrots which . . .why would you even eat that? What’s the point?), and filled with sweetened cream cheese?
Sign me up for the next snow day.(And then because I can never get enough muffins, I made a batch of these a few days later).
3/4 cup water
1/3 cup coconut oil
1 teaspoon vanilla
2 1/4 cups flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon salt4 carrots, finely grated
1/2 cup shredded coconutCoarse sugar (or regular granulated) for sprinklingPreheat the oven to 400 degrees. Line muffin tins with paper liners or grease. Set aside.
In a small bowl, whisk together the cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
In the bowl of a stand mixer, beat the eggs, water, oil, and vanilla together until smooth. Add the flour, both sugars, baking powder, soda, spices, and salt, and stir until just barely combined. Quickly fold in the carrots and coconut.
Fill the muffin tins 1/3 full with batter, then divide the cream cheese filling between the muffins cups (try to keep it from touching the sides of the muffin tins. Then put an additional scoop of batter on top of the filling to cover the cream cheese. Tins should be about 3/4s full.
Sprinkle with coarse sugar and bake for 22-25 minutes, until the tops are browned and spring back when you press gently on the top.
Let cool for about 20 minutes before serving.