I did more baking last week. My friend Laura made some delicious almond crescent cookies for us last year, so I made them this year. They are melt-in-your-mouth buttery deliciousness. And fairly simply to make as you mix them in the food processor. The addition of cinnamon and sugar on the top is excellent. You can find the recipe here.
Then I made cupcakes for my daughter’s school birthday celebration last week. She requested carrot cake cupcakes, so I found this recipe, which turned out really well. Not overwhelmingly sweet, but more of a cake-like muffin. I left out the nuts and added some butter to the frosting to make it thicker. And we added chocolate sprinkles to make them more appealing to kids. After being totally skeptical about the carrots in the cake, several first-graders asked me for the recipe. Isn’t that funny?
