My Life, Captured

Whole Wheat Carrot Cake Pancakes October 5, 2011

Filed under: Food — Melissa @ 5:25 pm

Thanks to Pinterest (my new favorite website) I’ve been discovering and trying lots of new recipes.  I saw this recipe for carrot cake pancakes recently and the picture alone made me salivate hungry.  The problem – I don’t keep pancake mix on hand.  So, I combined it with my favorite whole wheat pancake recipe and came up with this.  I hope you all enjoy it as much as we do. 

Whole Wheat Carrot Cake Pancakes                                                                                                                                                                             Serves 4


2 cups whole wheat flour

2 tsp baking powder

1 Tbsp sugar

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp cloves

1 tsp salt

2 cups milk

2 Tbsp oil

2 eggs

1 tsp vanilla extract

1 cup carrots, finely shredded

¼ cup pecans, chopped

Pre-heat skillet to medium low (or electric skillet to 325 degrees).  Combine flour, baking powder, sugar, spices and salt in a large bowl. 

In a medium-sized bowl, mix together milk, oil, eggs and vanilla.  Add wet ingredients to dry ingredients and mix well.  Add carrots and pecans and mix until well combined.

Using a ¼ cup measuring cup, pour batter onto skillet.  Flip when bubbles appear on top.  Continue cooking until both sides are golden brown. 

Serve with vanilla-honey butter and real maple syrup.  Yum.


Scrumptiousness May 1, 2011

Filed under: Food — Melissa @ 3:29 am

Lime Coconut Cake

2 sticks of butter, softened

2 tsp. coconut extract

1½ Tbsp finely grated lime peel (I used the zest of 2 limes, plus about 1 tsp of lime juice)

1 1/3 cups sugar

4 eggs

2/3 cup milk

1 ½ cups unsweetened shredded coconut (I used sweetened)

2 ½ cups self-rising flour*

  1. Preheat oven to 350 degrees F.  Line two 12-hole standard muffin pans with paper baking cups.
  2. Beat butter, coconut extract, lime peel, sugar and eggs in large bowl with electric mixer until combined.
  3. Stir in milk and coconut, then sifted flour.  Divide mixture among baking cups; smooth surface.
  4. Bake cakes 22-25 minutes.  Turn cakes onto wire rack to cool. 
  5. Top with coconut cream cheese frosting.


Coconut Cream Cheese Frosting

5 Tbsp butter, softened

5 oz cream cheese, softened

2 tsp coconut extract

3 cups (1 lb.) powdered sugar

Beat butter, cream cheese and coconut extract in small bowl with electric mixer until light and fluffy, gradually beat in sifted powdered sugar.


*No Self-Rising Flour on hand?  No problem!  Make your own by combining 1 cup all-purpose flour, ½ tsp salt, and 1½ tsp baking powder.


Thanks to ACP Magazine Ltd. and Barnes and Noble Publishers for this fabulous recipe.


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