Culinary truths

1. Seafood pizza can be elevated to a whole new level by the addition of thinly sliced celery.

2. Carrot cake is delicious. Carrot cupcakes are a in whole other world of divinity.

Recipes, you ask? Coming right up:

Poseidon Pizza

Use your favourite whole wheat pizza crust. Whole wheat is the key.

Roll out dough on a rectangular cookie sheet (or pizza pan, or baking stone…)
Spread with a thin layer of pesto
Add thinly sliced celery, thinly sliced sweet peppers, sliced baby portobello mushrooms and sliced tomatoes too if you don’t mind tomato guts.
Add shrimp, crab, scallops, etc. to suit your tastes
Sprinkle sparingly with grated mozzarella cheese

Bake at 400 deg F until seafood is cooked and cheese is toasty.

Enjoy with a crisp beer or white wine, preferably within full view of the ocean. Don’t bother with a side dish of bread or salad, because you won’t want to waste any tummy room on anything but seafood pizza.

Carrot cupcakes with cinnamon frosting
Makes 6 large cupcakes

Mix together:
1 1/2 c. flour
1/2 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
pinch of salt

Add:
2/3 c. oil
2 eggs
1 c. shredded carrot (Hello, food processor!)
1/2 c. crush pineapple with juice
1 tsp. vanilla

Mix until moistened. Pour into greased or lined large muffin tin (6). Bake at 350 deg F for 20-30 min.

Frosting:
Beat together 4 oz. cold cream cheese and 1 tbsp butter. Add 1/2 c. to 1 c. icing sugar and 1 tsp vanilla. Add a pinch of cinnamon.

Cool cupcakes completely before frosting.

You’re welcome.

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6 responses to “Culinary truths

  1. Oh, I’m making those carrot cupcakes. I’m going to try to make gluten-free versions, of course, but that kind of goes without saying 🙂

    • Hi, Megan! I’m a long-time reader of your blog, so it’s a pleasure to meet you here 🙂
      What kind of flour do you use for your baking? I know spelt isn’t always a substitute for wheat, but it’s the only other flour I’ve baked much with.

      • I’m glad to be here!

        I always use flour blends and add xantham gum. I don’t have a real recipe for the flour mixture, but my general rule of thumb is that there should be three or four flours, and that at least one of them should be a high-protein flour like bean or quinoa.

        Nothing bakes like wheat does; there’s a reason it’s used in kitchens all over the world. If you’re trying to go gluten-free, your best bet is to try to use flours that will balance each other instead of trying to find something to substitute directly for wheat. I wasted years looking for a flour that would bake like wheat does.

        What caught my eye about your recipe is all of the fruit. I’ve had reasonable success with pumpkin breads and cookies, and it would be good to have a carrot recipe that would work. I’ll have to try it and report back. I think I’m going to use bean flour, rice flour and oatmeal instead of the wheat flour.

  2. Those would be especially cute and Easter-y if you turn them into little spring chicks: http://ohsheglows.com/2011/04/16/spring-chick-cupcakes/

  3. Reporting back: YUM.

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