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Chocolate Carrot Chili Cupcakes with Cinnamon Cream Cheese Icing

*GOD*morning!  Each day we are to give thanks with a grateful heart.  Sometimes though, if we are completely honest, it’s not as easily said or done.  We are human and we tend to get caught up in the sights, sounds and feelings of the moments of life, and quite possibly, during the difficult times, we miss out on the blessings they bring.  Believe it or not we do tend to do some of our best growing during the difficulties, or confusing times of life.  If we allow it, we also end up allowing someone else to be blessed, or be a blessing to us.

Someone at work asked me yesterday, “So what did you ever decide?  Did you go to the Emmy Red Carpet Event with Duncan Hines.”  I said no, and I’m okay with that.  I didn’t go for a few reasons I’ve explained in a past blog; so I won’t go there.  I’ll just say that it was and still is an honor to have been invited, to be asked.  That something like Duncan Hines would make me feel so very special during some difficult times in our life, well, that’s priceless, more priceless then I can ever share here.  I’ll just say that I’m still blessed with the small things in life that come my way.  Like being able to still have a home; for the time being, and be able to bake in my kitchen.  A day is coming when that will soon be taken away, but in the mean time there is therapy to be had, and a grateful heart to be lifted up.

I have to say, I’m truly a simpleton.  I’m a home-making, home-body.  Little things in life continue to bring me joy.  Like the plate below.  Believe it or not it was a Marshall’s bargain years ago.  I got it for the whopping big old price tag of $3.00.  I remember this because at the time, $3 seemed like a bargain.  Today in this economy, that plate is a loaf of bread. Times change, so must we.  Prayerfully, and thankfully we want it all to be for the better, yes?

The plate didn’t change, the bread didn’t change, but we must.  We have to flow with the way GOD goes.  Today, maybe Chocolate Chili Carrot Cupcakes won’t make you thankful, nor a new Thanks plate.  However, make sure that you find it within yourself to give thanks.  Be sure to find that place where it is not the GOD of giving, or doing, but that place where GOD is GOD, and deserves not just our praises, but all of us giving thanks, with a grateful ♥.

Chocolate Chili Carrot Cupcakes

with

Cinnamon Cream Cheese Icing

Preheat oven to 350º.

Prepare cupcake tins with 24 liners.

Chili Carrot Puree:

24 Baby Carrots
water
1 tsp. chili powder
1/4 cup of honey
1/4 cup of canola oil

Place carrots in a saucepan with just enough water to cover.  Cook for about 5 minutes after they begin to boil; or until softened.  Remove, drain excess water.  Place into a food processor: carrots, chili powder, honey, and oil.  Blend until smooth.  Refrigerate to cool.

Cupcakes:

Duncan Hines Triple Chocolate Decadent Cake Mix (DO NOT USE included POUCH)

1/4 tsp. ground cloves

Chili Carrot Puree

3 eggs

1/3 cup water

Place cake mix, ground cloves, carrot puree, eggs, and water in a bowl and blend until smooth.  Fill cupcake liners 2/3rds full.  Bake 20-25 minutes, or until toothpick inserted comes out clean.
Icing:

1 8oz. package cream cheese
1 stick of unsalted butter
1 tsp. pure vanilla extract
1 tsp. cinnamon
5 cups powdered sugar
Hot fudge topping.

Blend together cream cheese and butter until blended.  Mix in vanilla, cinnamon and powdered sugar until smooth.

Fill pipping bag with 1M tube.  Using a spatula spread hot fudge icing only along the sides of the bag.  Fill center of bag with cinnamon cream cheese icing.  Pip onto completely cooled cupcakes.

Refrigerate cupcakes due to cream cheese icing =)

Happy Baking,

Jeannie Bee

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