Friday, November 11, 2011

Finally, more time to bake!

finally finished ob/gyn, yes i did people. can we just discuss how freaking tiring that rotation was? i mean really. i am STILL recovering. but it was a lot of fun, and got me thinking that maybe i could do it... GAH, i like all my rotations, how will i decide? ob(stetrics) was fun because of the hands-on stuff i got to do all day, like deliver babies and assist in c-sections. but the gyn(ecology) part? borrrring. i feel bad saying that too, i mean these are my people (ie women) we're talking about. but gyn is just not my thing. so sue me.

you know what is my thing, though? working from 8-5. having my weekends free. and having veteran's day off for the first time in 7 years. these are the perks of working at central regional hospital, one of the state psychiatric facilities in NC. my first week on the job and i've seen multiple schizophrenic, bipolar, and depressed patients, and while it isn't a glamorous job by any means, it sure is intriguing.

really though, the best part about all the free time i have outside of work is that i get to spend more of it with my family. and more of it baking. and more of it baking for my family. which is what i did last week for my grandmother's birthday. technically i was still on my ob/gyn rotation, but the anticipation of freedom during psych got me started early. so, i made vegan carrot cupcakes, unfrosted since baa's got diabetes and i'm attempting to help her out on the low-sugar front :) carrot cupcakes are a family favorite and i was in the vegetable mood with the string of cold weather we've been getting (that doesn't even make sense, but whatevs). these were adapted from the same vegan cupcake cookbook that i used to make the hurricane cupcakes back in august. even though they were unfrosted, i maintain that they are cupcakes and not muffins. eat 'em, you'll see!

vegan carrot cupcakes (makes 12 regular cupcakes)
  • 1/2 cup sugar
  • 1/3 cup vegetable oil
  • 1/3 cup applesauce
  • 1 tsp vanilla
  • 2/3 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1 cup finely grated carrots
  • 1/4 cup walnuts, chopped    
  • 1/4 cup raisins                                             
1) start by soaking the raisins in warm water until you're ready to use them. this rehydrates them - fancy word for "plumps 'em up." 2) mix together the sugar, oil, applesauce, and vanilla in a medium mixing bowl. 3) sift in the flour, baking soda and powder, salt, and spices, and stir until smooth. 4) fold in carrots, walnuts, and drained raisins. 5) fill paper-lined muffin tins 2/3 full and bake at 350F for 25ish minutes, or until a toothpick comes out clean. 

mmmm. some would say this cupcake looks lonely without it's 
traditional dollop of cream cheese frosting. 
i beg to differ. but do what you'd like!

see that extra shredded carrot there? yeah, i attempted to make some carrot cookies, vegan and stevia style. they sucked. they sucked so bad i even twice baked them and they still sucked. i'll try again later.

can't wait to keep baking. thank you psych rotation, i have my weekends back!

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