Hello freedom! This is my first post in my post-college days. It’s not “official” until graduation next weekend, but it’s safe to say that the worst is over. Today is also my last day of interning, which is even more awesome. I’ve been in school for the past 18 years of my life, and working or interning for the past 6 — so I think it’s about time for some stress-free living! After today, my responsibilities will be so few: decorate my apartment, find a cat, find a roommate, and prepare for the working world. Doesn’t sound so awful, right?
All of that free time could also mean MORE BAKING! I just have to find someone to eat it all.
My latest venture was another quick bread. For some reason I’ve just been craving really indulgent carbs lately, so this Carrot Coconut bread seemed to fit the bill. As usual, I substituted 1/2 of the flour for whole wheat and 1/4 cup of flax seed meal. Considering the alterations this recipe was great! Very moist which I like, and full of fun flavors and textures.
With the carrots and coconut and raisins and nuts, it’s really like an eating adventure. Plus it’s versatile too! I unknowingly prepared a too-small pan for the bread and ended up having extra batter, so I made a tin full of mini muffins with the extra, and they were great! The only problem is, when you eat one you feel like you hardly ate anything at all, so you have a tendency to pop a few at a time — probably not the best habit to get into. But nonetheless, they were pretty yummy.
I finally tackled my “Top 100″ list today, and even though I didn’t get quite to 100, I got pretty close. I know there are tons of other things I’d like to make, but I need to sort through my recipe collections to see what I missed. I’m fairly certain that list will grow past 100 items long in no time. But check it out! There are some pretty obscure things listed, from recipes I’ve just stumbled across that sound pretty cool. Like Dutch Oliebollen? Couldn’t have told you what that was before I found the recipe, but they sound delicious!
Anyway, here’s the Carrot and Coconut recipe, courtesy of Cookie Madness.
Carrot Coconut Bread
3 large eggs, lightly beaten
1/2 cup vegetable oil
1/2 cup milk (I used almond milk, and it worked out fine)
2 1/2 cups sifted all-purpose flour (10.5 oz) (I used a combination of all-purpose, wheat and flax seed meal)
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 cups shredded carrots
1 (3 1/2-oz.) can flaked coconut (1 1/3 cups)
1/2 cup raisins plus more if you like
1/2 cup chopped walnuts
Preheat oven to 350 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray or grease and flour.
Combine beaten eggs, oil and milk in mixing bowl and set aside.
Mix together already-sifted flour, sugar, baking powder, baking soda, cinnamon and salt. Add to egg mixture and stir until thoroughly mixed. Stir in carrots, coconut, raisins and nuts. Pour into prepared loaf pan.
Bake at 350 for 55 to 60 minutes. Remove from pan and cool.
Next up is something not related to cookies or quick breads. I’ve got a list of possibilities for Mother’s Day, so once I get approval from my Mother herself, I’ll get to work on those and have some exciting (and surely delicious) recipes for next week. Stay tuned!
With love, and sugar. Enjoy!