Harry's Birthday!

Harry's 36th birthday was pretty low key with Covid and all. I had grand plans like seriously, it was going to be epic. I came up with my plans way back in September but all the restaurants were closed so that didn't pan out. Womp womp.

I called 50's Grill- the best place for Carrot Cake. They ended up making me the bigger size cake and only charging me for the small so that was pretty rad. I made meatballs. My sister ran 15 miles to come over and surprise Harry. That was the first time we had seen her since quarantine started so 6 or 7 weeks.

It ended up being a great day! I even had the day off of school! :-)

Leah ruined the cake by sticking her finger in it...

I'm sure I said something funny here!

Who Nu?

I found these at the grocery store Friday night and was very intrigued. I looked at the back of the box and it read:

As much Fiber as a bowl of Oatmeal
As much Vitamin C a a cup of Blueberries
As much Vitamin A as an 8 oz glass of Tomato juice
As much Vitamin B12 as a cup of Cottage cheese and Fruit
As much Calcium and Vitamin D as an 8oz glass of Milk
As much Iron as a cup of Spinach
As much Vitamin E as two cups of Carrot juice.

I went back and forth on buying a box. I thought if it was so healthy and nutritious they were not going to be delicious. I bought a box anyway and OMG, they taste just like chewy Chips Ahoy cookies! I was pleasantly surprised and will definitely be buying these cookies again. They even make some "Oreos" and I love my Oreos so I can't wait to try those!

Update: I tried the "Oreos" three days ago and they are delicious!! So freaking good that our family devoured the box and we already need to go to the store to get more!

Carrot Cupcakes

Yummy!

For the Cupcakes:
1 cup pecans
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup brown sugar
1/2 cup canola oil
1 large egg
3/4 pound carrots, grated (about 2 cups)

For the Frosting: 
8 ounces cream cheese
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar

To Make the Cupcakes:
- Heat over to 350. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.
- Line a standard 12-cup muffin tin with paper liners.
- Divide the batter among the muffin cups and bake 20 to 25 minutes. 

To Make the Frosting:
- Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. 
- Frost cupcakes, dividing the frosting evenly, and top with the remaining 1/2 cup of pecans. 


**Thanks Dawn Perry and Real Simple for this wonderful recipe.