happy spring to those who are on the
northern half of the blue planet
yesterday, i did a little experiment with
a recipe i found for
"inside-out carrot cake cookies" on this yummy food blog
since i have hard time following directions
i did a little tweak on the recipe, of course
which turned out to be to my liking
what did i do?
*carrots finely, instead of coarsely grated (hence watery) just because
*switched to whole wheat flour, increased amount by perhaps, 1.3 times
*added 1/2 table spoon of baking soda by mistake (then scooped out the eye-measured amount in panic)
*sweetened only with 1/3 cup of honey, ditching sugar altogether
*used pecans instead of walnuts, skipped chopping
*added more raisins, though how much more i cannot say
*substituted butter with grape seed oil
*plus, added oat meal, probably about 1 cup
the result?
well,
look!
be fooled by the bumpy outlook and
you'd be pleasantly surprised by the
rather fluffy texture, though wholesome to max.
(probably due to the excess baking soda)
think of how a thing between
muffin and scone would fluff
subdued sweetness was very delicate
the kind that makes you search for it
goes well with bulky, chunky, unchopped pecans
wishing you all a
sweet springtime
(or autumn, if applicable)