Kate’s Kitchen – Simplicity and a Recipe for Carrot Cupcakes

It’s January. It’s a fabulous time of year to play in the kitchen! My kitchen was having a field day yesterday.

I didn’t dress it up for you. I wanted to share it just like it was. Scrapple was thawing,  amish butter lying about with a lone scrap of homemade bread, a roast strewn with bacon was in the oven and carrot cupcakes waiting to be iced.  It was a glorious moment for my kitchen. The bacon, scrapple and beef roast were from animals we butchered. The butter was local, and the bread and cupcakes were whipped up earlier. There is glory in cooking with local, fresh foods. It is immensely satisfying and it doesn’t have to be hard.

There is even more grandeur in doing it simply.  Although, I absolutely love reading everything written by Chris Kimball of America’s Test Kitchen, I am in no way shape or form scientific about cooking. To me, cooking is about simplicity and instinct (and of course, don’t be shy with butter & bacon).

*there is usually a chair up against the counter cuz that’s where the kids stand to help me cook!

Enough with the chatter. How about whipping up a great batch of carrot cupcakes?  Mix these things together, and there you have it….

2 cups flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

4 eggs

1.5 cups vegetable oil

3 cups carrots

Mix above ingredients together and bake at 350 for about 20 minutes or until a toothpick comes out clean.*

*This recipe was adapted from the deliciously simple carrot cake at epicurious

Easy as 1. 2. 3. Enjoy!