Since we've been travelling so much lately (1,000 mile road trips in either direction for Thanksgiving and Christmas!), and with the surgery recovery, I tried making some Carrot Cake Muffins that could both travel well and be easily frozen and thawed in serving-size portions.
I took the Carrot Cake recipe on the website and filled cupcake liners in muffin pans up about 3/4 of the way. I used the same heat settings as the cake recipe, and cooked them for about 25-30 minutes. I froze them in gallon-sized zip-top bags, and take one out at a time. When I thaw the muffins, one to three muffins in the microwave for 30 seconds works well.
They were so simple to throw together and so handy to have around! ...and are super yummy and quite filling!
At Thanksgiving, I took some to my sister-in-law who is eating gluten-free and has a hard time finding good tasting gluten-free baked goods, and she really liked them. My kids and Jim also really like the flavor and texture. It's spongy and very bread-like...Jim says that they taste very similar to regular carrot cake.
We've been eating them without the frosting, but yesterday I tried making a batch of the Creamy Vanilla Frosting included in the recipe to add to some of the double batch I made this week, and it was pretty good. I added some chopped Dole Pineapple which added a nice flavor. The only thing I would do differently is make sure the yogurt dripped more thoroughly so it is a little less runny.
I hope you can enjoy these soon! They would be great in lunches, for breakfast, or snacks!
Have a good Monday!
Jim made these wonderful Aebleskiver Pancake Balls for our early family Christmas this year, and they were GOOD. I'm always happy to get another bread-y recipe! Especially from Jim, whose SCD fluffy pancakes are popular for good reason...
When we were first married, Jim took his Grandma's recipe for authentic Danish Aebleskiver and re-worked it for the SCD. He served them to me for breakfast and I could hardly get enough! They are so light and fluffy, it's actually hard to tell the difference between the SCD recipe and the regular one. (So they tell me...)
Somewhere between two moves and three kids we lost the recipe, but I kept thinking about them. So when I saw him whipping them up again for Christmas breakfast I was so happy!
His Grandma Alma was a hospitable Danish lady who loved to cook and entertain. She and Grandpa Gunny were Danish through and through, and retired in Solvang, a darling little Danish town in California. They were friends with one of the town's bakery owners and it's said that he liked some of her recipes so much that he used them in his bakery!
Jim has fond memories of Grandma Alma with her Aebleskiver pans set up on the outside grill (because the recipe can create some haze in the house), flipping Aebleskiver as fast as her little arms could go, and he and his brother and sister gobbling them down and running back for more!
He says they are best broken in half with jam slathered on top of each bite. I had mine with honey this time, and they were great! With orange juice and fruit and SCD yogurt & honey, if you're hungry enough, you'll have a wonderful breakfast.
As a little Christmas gift to you, we wanted to share them! You'll find the new recipe, along with a jam recipe, here.
The pan is the important part, of course, and you can find a great cast iron version here.
This could be a fun Christmas tradition!
Hi! I'm Erin from NoMoreCrohns.com... My Crohn's has been in complete remission while following the SCD for 13 years! What is everyday life like for me? Stop by for glimpses into my healthy life full of my husband, kids, shopping, cooking, homeschool, and the constant search for SCD-friendly foods!
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