Chocolate Doughnuts with Cherry Cheesecake Glaze

It's Friday! Paleo chocolate doughnuts with naturally-colored magenta glaze, anyone?

I, for one, am super pumped about the color here. It's all about eating the rainbow, and aside from red cabbage, those purple hues can be kind of hard to find!

You may be surprised that this vibrant shade is all thanks to a mere handful of SIX frozen cherries (and, full disclosure, a tiiiiny bit of post-processing in Lightroom).

When I came up with the idea of a cherry cheesecake glaze for doughnuts, I was excited for it be pink. I was really surprised, though, when I ended up with this lovely shade of fuschia! The color may depend on the kind of cherries you use--I always buy frozen dark sweet cherries at Whole Foods (even though they're called sweet cherries, there's no sugar added) because I love to put them in smoothies, but my new favorite use for them is this delicious glaze.

Carrot Cake Pancakes with Maple Whipped Cream Cheese

When I was a kid, my parents once let me put frosting on pancakes. I think it was a special occasion, with frosting left over from someone's birthday cake, and it was definitely a one-time thing. But after that breakfast, I was ruined. Nothing else could ever compare.

In case you haven't had the pleasure, let me just tell you right now: pancakes with frosting are the epitome of the good life, the breakfast of hedonists, the ultimate "treat yo'self" meal (Parks & Rec style).

Carrot Cupcakes with Vanilla Bean Neufchatel Frosting

I have never been really into carrot cake.  Sometimes there are raisins in it.  It's a way to try to pass vegetables off as dessert.  It doesn't pair well with chocolate.

However, my boyfriend thinks it's the best kind of cake, so I had to make some for the joint birthday party we're throwing tonight.  And, I have become a carrot cake convert!  These cupcakes are so delicious, I wish I had made two dozen.  That way I could eat one dozen myself and no one at the party would be the wiser.



Are you a carrot cake fan?  If not, let this recipe turn you into one!  The moist, perfectly spiced cupcakes paired with the creamy, not-to-sweet, rich vanilla frosting--you're going to love it!



How adorable are these organic carrots I got?  They came with all their greens still attached, but were trimmed and peeled before I took this photo.

This recipe makes 12 cupcakes.  Double it to make 24.

Ingredients for the cupcakes (adapted from this recipe on Gimme Some Oven):

1 1/2 cups grated carrot (about half a pound of carrots, peeled)
1 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Rounded 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of allspice
Zest of one orange
3/4 cup sugar
1/4 packed light brown sugar
2 eggs
3/4 cup vegetable oil

Preheat the oven to 350 and line a muffin tin with paper liners.

Use a food processor with the disc attachment to grate the carrots.  Measure to get 1 1/2 cups and set aside in a large bowl.

In a medium bowl, whisk to combine the flour with the next seven ingredients (through orange zest).

Rinse the food processor, and switch to the regular blade.  Blend the sugars and eggs until well combined, about 30 seconds.  With the machine running, add the oil in a steady stream, and continue to blend until well mixed, about 30 seconds.

Add the egg mixture and the flour to the bowl with the carrots, and mix until combined and no streaks of flour remain.

Scoop into cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean.

Ingredients for the frosting:

8 ounces Neufchatel cheese (you can substitute cream cheese)
8 tablespoons (1 stick) butter, softened
1/2 vanilla bean (you can substitute 1/2 teaspoon vanilla extract if you don't have a bean)
1 cup powdered sugar

In a large bowl, combine the Neufchatel, butter, and seeds from the vanilla bean.  Beat on high until well combined.  Sift in the sugar and beat again until smooth.  Wait until the cupcakes are completely cool to frost them.  Enjoy!