Newlyweds

My uncle just got back to the U.S. with his new wife & to celebrate, I baked up some VCTOTW Carrot cake cupcakes, Cook's Illustrated Chewy "chocolate chip" cookies & his all time favorite, Pumpkin muffins (VWaV). Talk about a sweet celebration! The "chocolate chip" cookies are really really chewy thanks to the caramel candy, dried cherries & crystallized ginger candy...which all have the chewiest texture!

~*~
Carrot Cake Cupcakes
1/2 cup sugar (little less)
1/3 cup oil (coconut oil)
1/3 cup vanilla yogurt (soy or regular)
1 tsp vanilla extract

2/3 cup whole wheat pastry - 1/4 cup (4 tblspns)
1/4 cup AP flour + 1 to 2 tsp
1/2 baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinamon
1/2 tsp ground ginger
1/8 tsp ground allspice

1 cup grated carrot (2 - 3 medium carrots)
1/2 cup raisins, finely chopped
1/2 cup walnuts, roughly chopped

• Preheat oven 350F & line muffin pan with 12 cupcake liners.
• In medium bowl, whisk together sugar, oil yogurt & vanilla.
• Sift dry ingredients - flour, soda, powder, salt, cinnamon, ginger & allspice until no lumps remain. Stir batter to incorporate.
• Fold in carrots, raisins & walnuts.
• Divide batter evenly among 11 -12 liners. (Do not overfill, or these will spill over. The muffin cups will be about 1/2 - 3/4 full. Rather them come out small than ruined! Personal experience).
• Bake 26 - 28 minutes, until toothpick comes out clean.
  
• Allow to cool completely on cooling rack.

~*~
Really Really Chewy Cookies!
2 cup + 1/8 cup AP flour
1/2 tsp baking soda
1 tsp salt

3/4 cup butter (12 tblspns), melted & cooled until just warm
1 cup brown sugar (little less)
1/2 cup white sugar (little less)
1 egg
1 egg yolk
2 tsp vanilla extract

1/2 cup dried cherries, chopped
1/2 cup ginger candy, chopped
1/2 cup caramel candy, chopped
1/2 cup macadamia nuts, chopped

• In medium bowl, whisk together flour, soda & salt.
• With the mixer on low, combine butter & sugar. Beat in the egg, egg yolk & vanilla. Slowly add flour mixture.
• Fold in filling (nuts, etc.).
• Refrigerate dough for 30 minutes to 1 hour.
• Preheat oven to 325F. Line baking sheet with parchment paper.
• Measure out dough ~ 45grams each & roll into ball, place on baking sheet. Allow some room for spreading.
• Baking at 325F for 15 - 17 minutes, until edges turn slightly light brown. Do not overbake for chewy cookies!
• Allow cookies to cool before removing from the baking sheet. If the caramel has not hardened, stick the baking sheet in the freezer/fridge for a few minutes.
• Makes 18 - 24 cookies.

~*~
Pumpkin Muffins
1 cup AP flour
3/4 cup whole wheat pastry
3/4 - 1 cup sugar
1 tblspn baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg, freshly grated
1/2 tsp ground ginger
1/2 tsp ground allspice
1/8 tsp cloves

1 cup pureed pumpkin (fresh or from can)
1/2 cup rice/oat/soy milk
1/2 cup coconut oil
2 tblspns moasses

1/2 cup walnuts, chopped
1/2 cup bittersweet chocolate chips

• Preheat oven to 400F. Line twelve-muffin tin.
• In large bowl, sift together flour, sugar, baking powder, salt & spices.
• In a separate bowl, whisk together pumpkin, milk, oil & molasses. Pour the wet ingredients into the dry & mix till just combined (do not overmix).
• Fold in chopped nuts & chocolate chips (or dried fruit).
• Fill the muffin cups 2/3 full.
• Bake for 18 - 20 minutes, until toothpick comes out clean.