I’ve been making this carrot cake recipe for years. A cousin of mine gave it to me many years ago in San Francisco. Until today I have never made cupcakes with it but they came out wonderful and freeze great.

Carrot Cake Cupcakes

2 cups sugar
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/3 cups vegetable oil
3 egg whites
2 cups grated carrot
1 cup chopped nuts, optional
1 cup crushed pineapple, drained
1 teaspoon vanilla

Mix together the oil and sugar. Add the egg whites and mix well. Add the carrots, pineapple, cinnamon and vanilla. Mix well.

Stir together the baking soda, salt and flour. Add to mixing bowl and combine well. Stir in nuts if using.

Place liners in a cupcake pan. Scoop batter into cupcake pans.

Bake in a 350ºF. oven for about 20 minutes. Cool in pan.

Spread with Cream Cheese Icing.

Makes 24 cupcakes

I found this handy little kitchen tool the other day while shopping. It is quite handy, however it does not fit into all cans, including the crushed pineapple in the photo. The principal is that you insert the colander and press down to drain the juice. It works in most cans. One thing I discovered is that it holds 1/2 cup of the crushed pineapple so you can dump into whatever you are making without using a measuring cup.

This recipe is adapted from the no flour peanut butter cookie recipe. I added flour, salt and vanilla to it. These cookies are easy, fast and quick! They taste good too….

Peanut Butter Cookies

1 cup smooth peanut butter
1 cup granulated sugar
1 egg
1/3 cup flour
1 teaspoon vanilla
1/4 teaspoon salt

In a medium bowl with a wooden spoon, beat peanut butter, salt and sugar. Add the egg, vanilla and mix. Stir in flour.

When well blended, drop by spoonfuls onto a greased cookie sheet or spray with cooking spray to prevent from sticking.

Bake at 350°F degrees for about 12-15 minutes or until you see them golden brown at the bottom.

Makes about 12 - 16 cookies.

Tip: To make cookies of uniform size use a small scoop.