I baked 3 dozen carrot cupcakes from Martha Stewart's 2003 'Everyday Food' magazine - issue #3. I used my palm peeler on the vibrant-caution-neon carrots and sliced into our freshly picked oranges. The aroma was irresistable! I made some cupcakes bite-size and some a-heaping-cupcake size. The coconut sprinkles added texture - a little 'crunch' to it.
I also baked Mochiko - a Filipino cake using mochiko flour. My Mother's recipe is slightly different than the recipie I found here. We haven't added sour cream and only on a few occasions has my Mom added coconut milk. I prefer just sugar, eggs, butter & milk. The absolute piece de resistance or the matamis part of Mochiko is...wait, that's revealing my secrets ;)
That morning, with just enough eggs, I decided to make Leche Flan (my recipe is similar.) So matamis & smooth! Yum! My Mom gave me all of her copper molds and yet I rely on just one. This one mold has never failed me. Since I was a young teenager, it has helped me create a beautiful leche flan.
For a few days after our Equniox Party we had un-frosted carrot cupcakes for breakfast (ok, so a few of mine had frosting) and I snacked on Mochiko while Dan & the girls were gone during the day. :)