I developed my love for cooking as a little girl. I was barely tall enough to see the inside of a pot. My father (my hero) saw that interest and encouraged it as much as he could. He bought me cook books and would never hesitate to give me money to buy the ingredients I needed. And off course I always baked the yummiest things!! I really want to help ignite that passion and help develop that skill in kids as well.

My nieces came visiting and we (they) made these delicious carrot cup cakes.
There are lots of reasons to let your kids join you in the kitchen. Measuring ingredients is a great opportunity for a fun math lesson, and mixing and cooking ingredients shows science in action. But, even more than that, it is a bonding opportunity and a great way to create lasting memories.

Here is how we made ours:

What you need:
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg or cinnamon
4 eggs (organic if possible)
1 cup brown sugar
3/4 cup oil (olive oil if possible)
3 cups finely shredded carrot

What you do:
In a large bowl, combine the first 5 ingredients (dry ingredients)
In a separate bowl, lightly beat eggs, add carrot, oil and sugar (wet ingredients)
Mix the wet and dry ingredients.
Line muffin pans with cupcake liners.

Scoop in mixture and Bake at 350 C for 20-25 minutes.

When you bake your own foods, you can control the QUALITY of the ingredients. These are HIGH in calories. Enjoy with portion control in mind.

REMEMBER: You are shaped by what you eat.

Make today a Healthy and Fit one!

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