When I saw that Kroger had Simply Organic Gluten Free Carrot Cake Mix on closeout a few weeks ago, I snatched up a box for next to nothing. Now I wish I’d bought two, because I’d really like to try the bonus recipe on the side of the box, and I can’t find a store that still has any in stock.
Last year on New Year’s Eve I posted my top 5 favorite recipes I made in 2010, and I’d like to do the same for 2011. I actually intended to share more recipes this year, and more regularly, so I apologize for the lapses in blog posts here and there.
Often I make something new, really like it and want to post the recipe, but then I never quite get around to making the same thing again or don’t have time to take all the pictures. Then there are times when I decide to make a recipe specifically for a blog post, and it’s disappointing. Sometimes I go ahead and share the recipe anyway, especially if I think I did something wrong or I feel like I’m long overdue for a post. Maybe in 2012 I’ll have enough to do a top 10, but this year I’m sticking with just 5.
Who’s in the mood for something (relatively) healthy? I recently made gluten-free, vegan Carrot Cupcakes based on a recipe I found in my BabyCakes cookbook. I had to sub out a few things, but these came out really yummy anyway and definitely worthy of a blog post.
For anyone who doesn’t already know about BabyCakes, it’s a very popular vegan bakery in New York, and they also offer some gluten-free and sugar-free goodies. Their cookbook has all kinds of cool recipes, and they use Bob’s Red Mill All Purpose Gluten-Free Baking Flour to make a lot of their gluten-free items. I personally don’t care for Bob’s as I think it leaves too much of a garbanzo bean aftertaste, so it’s not a product I typically keep in my pantry.