All two of my followers may have noticed some recent changes. Get used to it. I’m re-orienting my life, streamlining my blogs into one, volumizing my hair, and getting dressed every day. I’m adhering to a schedule. I’m producing content everyday.
I’m no longer ashamed to be a food blogger; I’m proud dammit.
This is me: sexualizing food, worshipping cheese, and writing about all my foodie adventures with hashtags, @plugs, and the works. I might not succeed, but I’ll be in your feed.
Anyway, I hope to post a cooking video every week in addition to daily content.
Last week, I was visiting friends in Los Angeles and took advantage of the farmers markets down there. After obsessing over the raw dairy stand, the cream dream honey dates, and the juicy citrus I decided to make a bright, healthful but still decadent date cake. It’s like figgy pudding, which you’ve never tried I’m sure and neither have I, but I feel like it’s similar. Imagine a muffin as sweet and creamy as a plump date, rounded out with some carrot and citrus and topped with chèvre frosting.
Did you even know you can make chèvre frosting? You can and should substitute fresh chèvre for cream cheese almost anywhere. Cream cheese isn’t even really cheese and it’s too rich to eat all the time, much unlike the angelic cloud fluff that is a good chèvre.
Enough about me and my cheese, let’s get to cooking.
Carrot Date Puddings with Chèvre Frosting
- 1 C whole dates, (measure, then pit and chop)
- 1/2 teaspoon baking powder
- 2 tablespoons butter, softened
- 2 tablespoons coconut sugar
- zest of half a lemon
- zest of blood orange
- 1 tablespoon chopped lemon basil
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 2 small carrots, peeled and grated
- 1/2 C whole wheat self-rising flour
- pinch salt
- 4 oz fresh chèvre
- 4 tablespoons butter, softened
- 1 C confectioners sugar
- 1/2 teaspoon vanilla extract pinch salt
- Golden raisins or walnuts, to garnish
- sauce pan
- 6 cup muffin tin
- mixing bowls
- Preheat oven to 375° F. Butter your muffin tin.
- To prepare the dates: Add dates and 1/2 C water to the pan. Bring to a bowl, then reduce and let simmer for 2 minutes. Remove from heat and whisk in the baking soda. Allow to cool.
- Combine the sugar, zests, and basil in a bowl. Massage until the sugar is moistened and fragrant. Whisk until combined. Incorporate the egg and the vanilla. Whisk in the dates and the carrots. Add the salt to the flour and sift over the date mixture. Using full, broad strokes incorporate all ingredients but do not over stir.
- Fill muffin tins about 3/4 of the way. Wipe up any batter that overflows onto the flat surface. Bake for 20-25 minutes, or until a knife comes out clean. Let cool completely before frosting.
- While the puddings cool, make the frosting. Whisk together the butter, chèvre, and vanilla. Sprinkle the sugar and salt over, then whisk until smooth. Slather onto the puddings and sprinkle with a couple walnuts or raisins.