Wednesday, October 16, 2013

Quiet rainy day, perfect for baking.





 I really enjoyed this book.

Daisy McCrae’s life is in tatters. She’s lost her job, broken up with her boyfriend, and has been reduced to living in the attic above her family’s store, the Union Street Bakery, while learning the business. Unfortunately, the bakery is in serious hardship. Making things worse is the constant feeling of not being a “real” McCrae since she was adopted as a child and has a less-than-perfect relationship with her two sisters.
Then a long-standing elderly customer passes away, and for some reason bequeaths Daisy a journal dating back to the 1850s, written by a slave girl named Susie. As she reads, Daisy learns more about her family—and her own heritage—than she ever dreamed. Haunted by dreams of the young Susie, who beckons Daisy to “find her,” she is compelled to look further into the past of the town and her family.
What she finds are the answers she has longed for her entire life, and a chance to begin again with the courage and desire she thought she lost for good.

I found this recipe for Carrot Cake Cupcakes in the back.


3 cups shredded carrots
2 eggs
1/2 cup sugar
3/4 cup brown sugar
3/4 cup vegetable oil
2 tsp vanilla
2 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1 tsp soda

Cream Cheese Icing
1/2 cup cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
1-2 T milk
I added chopped walnuts.

Preheat oven 350F
Combine eggs, sugars, vegetable oil, carrots, vanilla
and mix well. Sift dry ingredients and add to carrot mixture.
Mix gently, just until combined.
Divide batter evenly between muffin cups.
Bake for 20 to 25 minutes until golden.
Cool completely and the spread the icing on.
I freeze most of ours….it’s so easy to just pop
them in the microwave.











Have a great day!