Happy Tuesday, friends!
Today, it’s a TWO FOR ONE blog post!
True story: I was a nanny in high school and college to one family, and then, when I got married, the two kiddos were in my wedding and their mama helped coordinate the whole thing. Her name is Lori and I absolutely remember she and I discussing my registry and she said that people should have one shower when they get married and then another one ten years later because instead of getting four toasters when you first get married (because doesn’t that always happen?!), you get more stuff 10 years later when the old stuff is worn and it’s time to replace it all. Now that I’ve been married for 15 years, can I just say that Lori’s idea is BRILLIANT! Right?! Registering should be for newlyweds and then every 10 years, we should get to do it again 🙂 . And PS: I did register at Macy’s when I got engaged:) .
When Macy’s and Shop Style asked me if I wanted to have a sponsored post about some of their Calphalon sets, I was like TOTALLY because it’s such a household name, and I’ve been using the products forever (my dad’s mom bought me a set when we got married and I still use the pieces!). I wanted to get one of their new sets to show you guys (and they’re all on sale right now!!), so I went online and looked them all over and then bought myself this one…
…I really think this 10 piece non-stick bakeware set is PERFECT for everyone who is getting married or for people like me who need to update/add more to their existing collection. To me, this is for the beginner baker or the expert. Also, I didn’t just get one set…I got THREE! I gifted one to a friend and then am saving the other for a wedding gift for a couple we know getting married in April.
Here’s some of what’s inside:
3 different sizes and types of baking sheets…perfect for…
This 9×13 cake pan WITH LID. Why do I get so excited when they come with lids?! Ha! Perfect for…
…any sort of casserole! See all of my casserole recipes HERE.
2 round cake pans…which would come in handy this Easter if you wanted to make…
…my Strawberry Buttermilk Layer Cake 🙂 .
A medium loaf pan. Um, you should use it for…
And there’s more…you gotta look below!
Here’s what Madeley and I did. We set out to make these…
…Carrot Cake Cupcakes with Toasted Coconut Cream Cheese Frosting for Easter. Because at Easter, my family MUST have both carrot cake and something coconut-y, so I just put them together in one delicious recipe!
This cutie was ready to BAKE! We got out our new Calphalon cupcake tin and made them while the big kids were in school.
We put in pink (of course!) cupcake liners…
…whipped up our batter…
…freaked out a little because we were putting a vegetable into our cupcakes…
…added the batter to our cupcake tin…
…and baked them 🙂 .
…let’s be honest. You could stop right here, call them a muffin and eat it for breakfast. Right?!
I removed them from the cupcake tin after about 10 minutes and then let them cool on the cooling rack that was also included in the set!
Because there’s a veggie inside, it’s basically health food, right?
BUT, we didn’t stop there…
…we frosted them!!! I’m going to add the easy recipe to the bottom of this post. Delish!
Look what else I used this Calphalon set for…
…early morning Goat Cheese & Jalapeño Sausage Balls!
I shared this recipe with you last week. You can see it HERE.
I am loving my new set. Since they’re non-stick, they wash off so easily! You guys know how much I love to cook and bake. I am so happy that I bought this set!
If you’re engaged, you can create your Macy’s registry quickly and easily HERE. That being said, let me warn you that there is so much goodness you could add to it, that it might take you awhile. I was on there just playing around and got lost in all the fun stuff to add! You can also find a registry HERE.
Okay, ready for the recipe? Here it is…
This recipe makes about 12 cupcakes.
1¾ cups all purpose flour
1¾ cups sugar
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
2/3 cup butter, softened
1 (8 oz) container of sour cream
1 cup grated carrot
1 (8 oz) package of cream cheese, softened
2 cups of powdered sugar
a tablespoon or so of milk
2 cups sweetened and flaked coconut, toasted
To toast my coconut, I just place it in a clean, dry skillet over medium-high heat for just a few minutes, stirring constantly. It will start to toast up and then you remove it to a bowl to cool.
Preheat your oven to 350 degrees.
Line 1 (12-count) muffin tin with cupcake liners. Set aside.
In a large mixing bowl, whisk together your flour, sugar, baking soda, salt and cinnamon. Set aside.
In a second mixing bowl, beat with an electric mixer your softened butter, sour cream and eggs. Slowly beat the flour mixture into this bowl. Once incorporated, stir in your grated carrot.
Pour batter into prepared cupcake liners and bake 18 to 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
Allow cupcakes to cool completely before frosting.
To make your frosting, beat your cream cheese, powdered sugar and milk with an electric mixer. Add more milk if it’s too thick or more powdered sugar if it’s too thin. Once it reaches the desired consistency, stir in your toasted coconut.
Frost cooled cupcakes.
Keep in the refrigerator when not enjoying.
Whew! A lot in one post!!