Welcome to the first ‘Cooking with Crusoe’ blog post! I know the anticipation has been high since I first introduced Chef Crusoe on Facebook just earlier this week. Chef Crusoe may not know how to cook, but he does know what tastes good, so how hard can it be?
In this episode of Cooking with Crusoe we’ll be making carrot cupcakes, since I love carrots and cupcakes are one of the most popular Valentine’s Day treats! And if I have any last minute babes over for Valentine’s Day I need to at least look like I was expecting them.
But seriously, what girl can resist a dog who knows his way around the kitchen?
So onto the recipe! Please keep in mind that although I am a self-proclaimed professional chef (among other things), I don’t always know what I’m talking about, so please take whatever I say with a grain of salt (pun intended).
Here’s what you need to make these delicious carrot cupcakes:
- A bit more than a grain of salt.
- Lots of carrots, as some may get eaten in the process.
- A couple eggs (which taste better cooked, by the way).
- White stuff.
- Brown stuff.
- Other stuff.
- A touch of doxie paw.
I assume you’ll just Google whatever parts I leave out.
Prepare the carrots !!
The first step is preparing the carrots. You’ll want to grate them so you have a good cup’s worth. If you’re anything like me, you’ll likely feel an overwhelming temptation to pose like Bugs Bunny first though.
I’ve always wanted to do that..
But if you’re going to pose like Bugs Bunny, you at least have to munch on the end of a carrot like him, too!
(This is why you need extra carrots).
Prepare the rest
After you prepare the carrots, you need to prepare the rest of the stuff in your mixer bowl – including the white, brown and other stuff. They say measurements matter in cooking, but I’m a realist, so I don’t bother with that. I call it ‘free-ballin’.
Keep in mind that the white stuff (flour) might make you sneeze, wherein it could potentially end up all over you.
But that’s ok. Part of being a good cook is being able to get messy. As you know, I’m all about my image when I do certain activities so the fact I have flour all over my face just adds to the ‘baker’ look.
So check out my below video clip on the first segment of our carrot cupcakes!
— Crusoe Dachshund (@Celeb_Dachshund) February 12, 2013
We had to take a pause after this for my ‘crew’ to clean me up.
You may also find that working in the kitchen gets pretty hot. I found it a nice relief to take off the big muffin hat I was wearing to cool off. Plus, Mum says I look super cute like this.
Put it in the muffin tray
Once you mix the batter, you can spoon it into the muffin tray. This one was a bit tricky for me to do myself, so I had Mum do it for me while I watched curiously.
I’m a very observant dachshund.
I usually watch Mum cook from the floor, so it was interesting to finally see things from counter-level. It should be like this more often now that Chef Crusoe is in the house though ; )
Bake for 20 minutes
The next step is to bake them for about 20 minutes. Us dogs have a pretty good internal clock, so I said heck with the timer.
Like many other things in this house (which are under ongoing discussion), the oven wasn’t made to be at doxie eye-level, so I had to use this dinky stool to see in.
Oh well, at least I could enjoy those sweet carrot cupcake aromas and be nice and warm while sitting there.
Add icing and serve
The last step is to add the cream cheese icing and serve them. Supposedly it’s rude to eat one before you serve others, but hey, carrots and cheese – how could I resist?
I’m sure no one will notice that one has been nibbled on.
I just hope I don’t eat them all before I have a chance to serve them to some nice ladies on Valentine’s Day. Speaking of that, I should probably hide them from Dad, too.
Hope you enjoyed my cooking lesson for carrot cupcakes. I aim to provide you more with lessons on having fun in cooking rather than the beginner stuff of ingredients, measurements, and steps.
And oh, hope everyone has a very romantic Valentine’s Day tomorrow!