Guys, it’s time for my Billy Ocean Pandora station. I can’t wallow anymore. I’m no good to anyone — particularly myself — if I’m wallowing.
Sure it’s important to feel your feelings. And yeah we need to acknowledge loss and embrace the sadness, but we also have to pick ourselves up and do our damn dishes… get off our couches and dance in our kitchens.
Tuesday and Wednesday seriously sucked. I’m not going to lie. I cried. So much. I still made myself go to yoga, church, business meetings and whatnot. But between those things? I cried. So much, in fact, that I could hardly wear my contacts because I screwed up the ph of my eyes. So I decided to start Thursday by hiking with my long lost Suzie who is finally back from Iran. Determined to stay in a good place, I’m now blasting Billy Ocean and blogging.
See, Billy Ocean makes me smile — and Suzie inspired me to create. Because she’s brilliant, she pointed out the importance of creating instead of consuming. (Creating has transformative potential for our souls and stuff.) So I’m doing that. I’m creating… this blog post.
And in this blog post? I’m giving you the inspiration to create carrot cupcakes. I made them for Noah’s memorial because my mom couldn’t find cupcakes she liked anywhere in East Lansing.
People loved them and stuff.
Oh, and for further inspiration, here’s the Billy Ocean song that’s making me smile today.
Crank it up and bake yourself some carrot cupcakes. Put frosting all over the pain and then give it all away. And by “all” I mean the pain and the baked goods; there’s no sense in getting fat because bad things are happening.
Noah’s Carrot Cupcakes
2 C flour
1 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 C sugar
1 1/2 C vegetable oil
1 C crushed pineapple, drained
2 C finely grated carrots
1 C shredded coconut
1 C chopped walnuts
1 tsp vanilla extract
Preheat the oven to 350.
Sift the flour, baking soda, cinnamon, and salt into a mixing bowl. Set aside. Beat the sugar, oil, and eggs together in a mixing bowl. Gradually add the flour mixture. Fold in the pineapple, carrots, coconut, and walnuts. Stir in the vanilla. Bake for 18-20 minutes.
Allow the cupcakes to cool completely and top them with cream cheese frosting.
Cream Cheese Frosting
1 8-oz package of cream cheese, softened
1/2 C butter, softened
2 tsp vanilla extract
4 C confectioners’ sugar (or to desired consistency)
Beat the cream cheese, butter, and vanilla in a large mixing bowl. Gradually add the confectioners’ sugar, beating until smooth.
The recipe makes about 24 cupcakes, so you’ll have a lot to give away.