Carrot Cake Muffins
I actually created this muffin recipe as a way to use up some overripe bananas. The carrot cake flavors were inspired by looking up some lighter versions of both banana muffins and carrot cake.  A few quick, easy steps, into the oven for 25 minutes and you're all set.  You can share these with your vegan friends (or keep them all to yourself -that's your call :)  
Makes 9 muffins.

Dry Ingredients:
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine pink sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Wet Ingredients:
1 1/2 cups mashed bananas (about 3 med/large)
1/3 cup vegetable oil
1/3 cup of pure maple syrup 
1 teaspoon pure vanilla extract
1 cup of shredded carrots (about 3 medium carrots grated)

Optional:
Chopped walnuts or pecans
1/3 of a cup of raisins (will add more sweetness)

Here are the steps:
1. Preheat the oven to 375 degrees F.
2. Use a little of the oil to grease 9 of the 12 muffin cups in the muffin tin..
2. Mix all of the dry ingredients together with a whisk in a medium bowl.
3. Mix all of the wet ingredients together with a large dinner fork in a large bowl.
4. Pour the dry ingredients into the wet ingredients and mix with fork until combined - do not overmix!
5. If using the "optional" ingredients of nuts and/or raisins then now is the time to mix them in.
6.  Fill each muffin cup almost all of the way.
7.  Bake until golden for 20 to 25 minutes.
8. Cool in tin for 10 minutes then remove gently use a paring knife to assist but they should come out easily.
9..  Brew a pot of coffee or steep some tea.
10. Get out your favorite mug, a napkin and a pretty little plate.
11. Serve yourself a muffin with said cup of coffee or tea.
12. Decide if you want to share or keep the other 8 for yourself!

Carrot cake muffins will last on the counter, in a covered dish for 2 days and in the fridge for about 5-6 days.

Lemon Cookies
Amazing. Delicious. Sweet. Lemony. Melt in your mouth delicious!
I made these pretty little shortbread cookies for my son's birthday party and they were a tremendous hit.  They are simple to make, require few ingredients, minimal prep time and offer a fresh ending to a great meal.  Dusted with powdered sugar and served at any time, even bigger events, as the recipe doubles well.

Ingredients:
2 sticks of softened, unsalted butter
1 cup of powdered sugar
1 1/2 tablespoons of fresh lemon juice
1 tablespoon lemon zest
3/4 teaspoon of fine pink salt
1 teaspoon of vanilla
2 cups of flour

Here are the steps:
1. Preheat the oven to 350 degrees F.
2. First add the softened butter and sugar to the mixer and beat until smooth and creamy.
3. Scrape down the sides.
4. Add the lemon juice, lemon zest, sea salt and vanilla.
5. Beat with mixer again until light and creamy.
6. Add the flour and beat until combined well.
7. Line your baking sheets with parchment paper for easy clean up.
8. Shape the cookie dough into balls, about 1 1/2 inches in diameter.
9. Place balls of dough on cookie sheets about 2 inches apart and press down a little to flatten them.
10. Bake for 12 to 14 minutes or until lightly golden around the edges.

The wonderful thing about these cookies is how light and fresh they taste.  You can serve them year round but they are great in the summer with a tall glass of lemonade or sweet tea.
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