Although Easter is over and I am sure that everyone is sick of carrot-related recipes, I couldn’t help but share this one. I have been meaning to make carrot cupcakes for a while now, only I couldn’t figure out how to make the cream cheese icing without being stuck eating the whole thing myself (see: Trevor’s lactose intolerance). It’s also worth pointing out that I refused to make carrot cupcakes with plain vanilla icing, which is practically criminal in my books. Carrot cake has to be paired with cream cheese icing, just like peanut butter and chocolate, mint and chocolate, everything and chocolate.

The only way I could make this recipe was if I used a milk free cream cheese substitute. I had been hearing about milk free cream cheese substitutes for some time now, only I was a little worried about how they would turn out. How close to cream cheese were we talking? Sure, it could look and smell like cream cheese, but I wanted something that tasted as close to the real thing as possible.

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A couple days ago, I decided to take advantage of Trevor’s work benefits and went for a massage. This was my first time going to a registered massage therapist and the only way I could describe the experience was pure…..bliss….. Why we’ve never used this part of his benefits is beyond me and now I’m going to find a way to incorporate this regularly.

Originally I went because I was having issues with my lower back, but the most alarming thing was having her discover how much tension exists in my neck. I was also told that there was more tension in the left side of my body than my right, which makes sense because I have a tendency to lean to one side in my office chair which is a big no-no.

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I made these cookies for the long Easter weekend, but I never got around to looking at them until now. The weekend was filled with lots of love, family and plenty of food to go around, so I’ll be posting some great recipes in the future.

These cookies were a little rushed, as are the quality of the photos. (Sorry – I was starting to see spots from decorating so much!) I decided to make them only a few days before the weekend and anyone who makes decorative cookies knows that they need lots of time to decorate and dry. Still, I think a good handful of them turned out pretty decent.

The little ones seemed to be the most popular as they are easy to pop into your mouth and make you feel less guilty. Unless you eat a handful. Which I may have done. A couple times.

I find that the more colours you incorporate into the cookies, the crazier and more crowded it can get on your working space. You can’t tell because I nicely framed it out, but my table was covered in icing bowls, plastic wrap, piping bags, plastic wrap, squeeze bottles and plastic wrap. Plastic wrap is good for keeping the icing from crusting over. (Best tip ever!)

If you could believe it, I also wanted to use black (outline) and a light purple as well, but again, the time thing held me back. And the dishes. So many dishes get used up when I decorate cookies.

Hope everyone’s long weekend was great!

Oh, and happy May! 🙂

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