King Rabbit Carrot Cupcakes & Frosting

Yesterday (Oct 8th) was my best friend and soul mate David’s 40th birthday so guess what I decided to do? Use the frozen carrot mush we had leftover from juicing earlier and make him some birthday cupcakes! He told me I had hoarded way too much carrot mush and would never use it and so VIOLA I’m going to make it delicious. Our family name means land of the rabbits so what better way to celebrate his life than with CARROTS!? I know.. there really isn’t one. This recipe is catered to him but you could substitute all sorts of things such as adding crushed walnuts, raisins, etc.

HAPPY BIRTHDAY, LOVE!

King Rabbit Carrot Cupcakes

  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup butterscotch chips
  • 2 large eggs
  • 2/3 cup granulated white sugar
  • 2/3 cup melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 2/3 cup grated apples
  • 1 1/3 cups grated raw carrots
  • Queen Bunny’s Cream Cheese Frosting

  • 1/4 cup butter
  • 4 ounces cream cheese
  • 2 1/4 cups confectioners sugar
  • 1/2 teaspoon vanilla extract
  • King Rabbit Carrot Cupcakes

    Preheat oven to 350 degrees F and grease 12 muffin cups or fill 12 muffin cups with paper liners.

    Combine all ingredients in a bowl and mix. I like to use my clean hands so that I permeate my heart into whatever I’m making and I can feel that everything is adequately mixes. This is how I make all baked goods, bread, desserts, etc. Love it or leave it.

    Evenly fill the greased muffin cups or muffin liners and bake at 350 degrees for around 18-22 minutes. Check around 18 minutes depending on how quickly your oven bakes, your tins etc. I like to check early as opposed to cooking things too dry. If a toothpick inserted into the center comes out clean then remove the muffin tins and let cool before frosting.

    Queen Bunny’s Cream Cheese Frosting

    In a bowl use your mixer to beat the butter and cream cheese until very smooth and creamy while slowly adding the powdered sugar and vanilla until smooth. Pipe the frosting on the top of the tops of the cupcakes. For quick piping I like to add the icing to a ziplock with the corner cut off and pipe on top of the cupcakes.

    happybirthday

    Effervescent Embers: How to Make Kombucha

    make.kombucha

    I decided to add a new category to Miseducated based on the wonderfully fulfilling and helpful work one of my best friends and I do together on an almost daily basis. Not only do we get together on weekdays to work (we both have jobs that rely on laptops, coffee and a strong WIFI connection) and encourage each other but we also do extra life-enhancing things like discussing hardships to find the positive hidden within, practicing yoga (she is an excellently encouraging yoga instructor so stay tuned for information about her business as the website is in the works) and connecting with our animals while incense swirls in the air and the music hums.

    Lately we’ve began cooking together as we shared a home for a time and especially because Emma makes kombucha. I wasn’t even scared to try the drink because I was staying with her for a week and I figured I’d give it a shot. In one of my worst times I honestly felt good health-wise, which is not usually the case for me. I had been having a stomach ache and had been unable to eat much until I began drinking the drink and my stomach worries went away. I had issues with digestion and other women’s woes as well that seemed to clear up shockingly quick after enjoying kombucha daily. It wasn’t until later when I saw what went into this delicious vinegar soda I began to get skeptical. Extensive amounts of reading others experiences and recipes showed me that this is an ancient health elixir that has been made nearly everywhere and is only fairly new to our culture. So yes, I began to craft my own and we will teach you to do the same. All it takes is a SCOBY, tea (start with black or green) and sugar. Real sugar, not the chemical kind.

    As always this is my experience, you are free to have your own and either dispose the taste or the entire idea behind the drink and that’s totally fine! I do not claim any magical healing benefits nor do I expect everyone to enjoy the taste. However I think trying new things is many times a good idea unless you have strong truth-based reservations about them.

    So kombucha tastes nothing like tea or juice or regular soda or sugar. I figured I’d first throw that out there. To describe it at all, depending on what you add to it, it tastes like a carbonated vinegar. The carbonation and flavor depend on the amount of fermentation it does and what sort of juice you add after you bottle it. We have chosen to add mango lemonade but next time I believe I’ll try something new. I’ve heard of people adding ginger and that entices me.

    Why kombucha though? Other than my own experience? Kombucha contains probiotics and multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities vary between samples, but may contain: Acetic acid, Ethanol, Gluconic acid, Glucuronic acid, Glycerol, Lactic acid, Usnic acid and B-vitamins. It was also found that Kombucha contains about 1.51 mg/mL of vitamin C. The acidity of kombucha resists contamination by most airborne molds or bacterial spores. It was shown that Kombucha inhibits growth of harmful microorganisms such as E. coli, Sal. enteritidis, Sal. typhimurium, and Sh. Sonnei. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. – Wikipedia on Kombucha

    EMBER’S KOMBUCHA

    by

    Ingredients

    • 3.5 quarts water
    • 1 cup white sugar
    • 12 bags green or black tea / 6 tbsp loose green or black tea
    • 2 cups starter tea from last batch of kombucha
    • 1 healthy SCOBY per fermentation jar
    • Optional: when time for bottling add 1 cup fruit juice to bottle

    Equipment

    • saucepan
    • 1 gallon glass jar
    • jars or bottles: 8 16-oz mason jars or soda bottles (with lids)
    • funnel
    • strainer

    emma and our kombucha

    Instructions

    1. Make a batch of sweet tea: Fill saucepan with approx 1-2 quarts of water and add the bags when boiling. Add sugar and allow tea to steep until water has cooled. Add ice if impatient.

    2. Add tea to 1-gallon jar. If still warm add cold water and leave only around 15% of jar unfilled.

    3. Gently add your SCOBY and 2 cups of previous batch (without juice) being careful not to use metal to touch the SCOBY — we used bamboo tongs. Cover the mouth of the jar with a coffee filter and secure with a rubber band or tape if necessary (my jar was an oblong shape).

    4. Ferment for 7 to 10 Days: Keep the jar in a cabinet by it’s lonesome. Store at room temperature, out of direct sunlight and safe from being shaken or moved. Ferment for 7 to 10 days, checking it periodically to make sure the SCOBY is fermenting the tea and not succumbing to mold or ailments. (I like to check it and take a sniff to make sure it smells like vinegar and not anything rotten.)

    You will notice the SCOBY may position itself anywhere around the bottle but usually a new SCOBY baby will form towards the top of the jar (in the liquid). You will also see brown strings settling on the bottom and around the SCOBY. These are signs of good fermentation. Feel free after 7 days to taste the kombucha with a teaspoon. If the tartness and sweetness are to your taste feel free to bottle, if not let it ferment up to 14 days (you can do a second ferment for 3 days in the bottles flavors added if you so decide).

    5. Remove the SCOBY and prepare another saucepan with the tea recipe listed above. Without using metal transfer the SCOBY to a clean plate and remove extra layers if it has gotten too thick.

    6. Now that you have your jar filled with only the kombucha, get out the stranger and funnel so you can pour it into the bottles/jars you prepared. Feel free to add fruit, fruit juices, flavors such as ginger, etc. We’ll add a feature on more kombucha uses and flavors in the future!

    7. After the kombucha is bottle, store it at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate and ferment further with the flavor you have added. Keep in mind that if you’re not familiar with the ingredients and time needed for carbonation the bottles could explore or pop open so keep checking and burping them everyday. After ready place them in the refrigerator to stop the fermentation and store for up to a month.

    8. Use your tea, water and SCOBY to make another batch of kombucha as outlined above ready to continue the cycle.

    * Too many extra SCOBYs? Put them in a jar filled with kombucha and feed them a cup of sugar every 2 weeks while waiting in the fridge. You can also donate them to a friend and teach them how to make kombucha OR you can start making multiple batches at once and experiment with flavors.

    20 percent juice

    Also view this recipe and how it relates to a yoga lifestyle at Emma’s ashtanga, fire and growth blog The Buddhi Blog and check out if your scoby has gone bad and other similar questions at Holistic Squid.

    How to Create Your Own Signature Smoothie


    Smoothies have been all the rage for many years now and healthy smoothies are only becoming more appreciated in this drink/dessert niche. Upon staying with my best friend in California and having her craft the tastiest protein smoothies for lunch and then moving in with my health-conscious soul mate and watching him prepare his own green smoothies I started to really appreciate the craft and every unique technique. Fruit or vegetables? Protein powder or vitamin powder? Honey or sugar? Ice cubes or frozen fruit? Milk, water or tea? So I decided it would be fun to discuss the basic craft of the smoothie and all of the ways you can change it up to fit your own specialized taste so that you too will have a signature smoothie recipe! I’ll even throw in my own go-to smoothie recipe at the end.

    First you need to have a blender or a food processor. I use a blender at home but have tried both.

    Next you’ll probably want to select some fruit which will likely be one of the main parts of your smoothie. Use fresh (if so you’ll later add some ice cubes) or frozen, one fruit or several. Have fun blending your fruit and creating new favorite flavors.

    Fruity ideas: Mangos, strawberries, blueberries, raspberries, blackberries, bananas, apples, kiwi, avocados, pomegranates, oranges, watermelon and pineapple.

    Next you’ll want to select a liquid or semi-liquid to add so you can blend your smoothie. There are obvious ideas and some creative ideas to create a more unique smoothie.

    Liquid ideas: Milk, soy milk, rice milk, almond milk, coconut milk, coconut water, greek yogurt, tea, fruit juice, ice cream, sherbet, frozen yogurt, sparkling water or water.

    Next you may choose to add protein or extra vitamins to your smoothie by using any number of protein powders or vitamin powders. We have a few here that are chocolate and vanilla flavored that adds a bit of sweetness and more vitamins to the smoothie making it more like a meal.

    Next you may want to add some greens or vegetables to your smoothie to add some more healthy benefits. Some greens, such as spinach, don’t change the flavor and contain more nutrients. Others to try are kale, carrots, celery, beet root or green powder made from an array of green plants. When using veggies be sure to blend alone with water to make sure your smoothie is smooth and not like a cold vegetable soup.

    You can add a sweetener to your smoothie if you feel it will not be as sweet as you would prefer. Try ripe bananas, sugar, honey, agave nectar or, if you must, artificial sweeteners. For me the vanilla protein powders or vitamin powders sweeten the smoothie enough.

    To change the taste of your smoothie you can also add different flavor enhancements such as vanilla extract, almond extract, cinnamon, cayenne pepper, nutmeg, salt, coconut shavings, peanut butter, nutella, chocolate syrup and any number of extracts and flavorings you may have or prefer.

    When everything is in the blender add a few ice cubes on top. I like my smoothies to be really smooth and icey almost like a smooth sherbet but some just use frozen fruit.

    It’s time to mix the ingredients together and create your smoothie! Put the lid on the blender and turn it on medium until the blender starts to smoothen the ingredients then slowly turn it up one notch at a time. Start slow and let the blender work the ingredients for a minute until they are as smooth as you would like and pour into a glass. If you’d like to garnish your smoothie use slices of fruit, skewers of fruit, loose berries, a wedge of citrus fruit, a sprig of mint, flat-leaf parsley, a few leaves of lemon verbena or even a little umbrella. If you’re feeling in a bubble tea mood try to add some BOBA or small jellies to your glass before you add your blended smoothie and garnish with a wide smoothie straw.


    My Own Recipe

    Add these ingredients to the blender as noted, blend and enjoy!

    • Fresh spinach leaves (blend with cup of water until smooth)
    • Ice (as needed, might need to add more water to blend)
    • Mango chunks
    • Pineapple chunks
    • Apple chunks
    • Strawberry slices
    • Scoop of vanilla vitamin powder (may substitute protein powder)
    • If you like add boba to the smoothie glass and pour in your smoothie after it has been blended smoothly and enjoy with a wide straw!

    Vegetarian Goddess Quiche Brunch Recipe

    As you know, I’ve blogged recipes here in the past but have never actually made it one of my focuses at all until now. Having recently become a vegetarian and focusing much of my energy on being a domestic goddess I’ve become passionate about cooking and crafting my own recipes again as well as updating my old meat-inclusive recipe box creations.

    With inspiration from my love I have began to embrace vegetarianism and healthy eating so I have updated my quiche recipe to fit our diet and to give him a little tasty and healthy pampering after a long work day.

    servings: 19″ pie (serves 5)
    prep time:
    cook time: (10 min for veggies, 30 min for quiche)
    total time:

    Ingredients

    1 pie crust
    4 eggs
    1/2 cup shredded carrots
    1/2 onion diced
    1/2 cup fresh chopped spinach
    1 clove garlic crushed
    splash of olive oil
    1 cup shredded cheddar cheese
    dash of nutmeg
    salt and pepper to taste

    Preparation

    1. Preheat oven to 350 degrees F.
    2. Heat oil in a medium skillet over medium heat and cook the vegetables in order of firmness until tender.
    3. In a large bowl add sauted vegetables, cheese, eggs and spices and mix together.
    4. Pour the mixture into a pie shell.
    5. Bake quiche for 30 minutes in preheated oven on middle rack and enjoy.

    Delicious Starbucks Drink Recipe

    First of all let me start of by introducing myself. My name is Angee Maree, a 27 year old girl who resides in Ohio. I’ve been doing Interactive Media Design for over 10 years and not only is it my job, but a passion of mine. I’m also a photographer, guitarist, singer/songwriter, avid gamer and mother. I started talking to Amber about Miseducated on AiM and how much I loved the site, and we instantly clicked. She is such an amazing person and I’m thankful she let me be a part of Miseducated! I intend on posting a lot of DiY things, whether it be craft items or photoshop tutorials. I also love to make wallpapers, backgrounds, avatars, gradients, brushes etc! So you can probably expect a lot of online resources from me! Okay let’s get onto the actual post!

    Do you like Captain Crunch Cereal? (Some say this delicious drink from starbucks also tastes like strawberry shortcake!) Well if you do, why not try it in a delicious drink from Starbucks?! Just ask for this the next time you stop in Starbucks, it is defiantly my favorite thing to order from there!

    Starbucks Recipe

    For ordering.
    Strawberry frappuccino + 1 pump toffee nut

    Tip: Do NOT get more than one pump in a tall… you will regret it! Also, make sure its mixed well and let me know if you try it!