Total pages in book: 114
Estimated words: 111400 (not accurate)
Estimated Reading Time in minutes: 557(@200wpm)___ 446(@250wpm)___ 371(@300wpm)
Estimated words: 111400 (not accurate)
Estimated Reading Time in minutes: 557(@200wpm)___ 446(@250wpm)___ 371(@300wpm)
2) Rub potatoes with olive oil and season with a pinch of salt. Place potatoes cut-side down on a baking sheet lined with parchment, aluminum foil or silicone mat. Roast for about 25-35 minutes, until very soft.
3) While the potatoes are roasting, make the chimichurri. Place parsley, cilantro, Fresno pepper, garlic, oregano, red wine vinegar, water, salt and pepper in food processor and blend until very finely chopped (almost a paste). Remove from blender and place in medium bowl. Stir in olive oil. If the mixture is too thick, you can stir in more olive oil a tablespoon at a time until a pourable consistency. You can also add more salt to taste.
4) Once the potatoes are cooled slightly, remove the skins and mash the flesh together with 1/4 tsp kosher salt and black pepper to taste. Transfer mash to platter and spoon chimichurri evenly over the potatoes.
Thirty-Nine
Carrot Cupcakes with Brown Butter Cream Cheese Icing
Ingredients
1 1/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. fine salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. cardamom
1/2 tsp. ground nutmeg
Pinch of ground black pepper
3/4 cup firmly packed light brown sugar
1/4 cup coconut oil
2 large eggs
1 1/2 cups finely shredded carrots (about 2 medium carrots, peeled)
1/2 cup applesauce
1/2 teaspoon vanilla extract
Icing:
• 8 ounces cream cheese, soft
• 6 ounces unsalted butter, cut into small pieces
• 1/4 teaspoon salt
• 3 and 1/2 cups confectioners' sugar, sifted
1) Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
2) Mix together the flour, baking soda, salt, and spices in medium bowl. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix just until combined.
3) Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
4) In a small saucepan, melt butter and stir on medium heat until it turns golden brown and smells nutty, around 5-8 minutes. Let cool and solidify before making icing.
5) Once cooled, beat cream cheese, browned butter and salt until light and fluffy, about 2 minutes. Add sugar and beat until light and fluffy, another 3-4 minutes.
6) Once the cupcakes are cooled, ice cupcake using a piping bag or spatula. Top with toasted pecans or dust with cinnamon!