Leave it to Raegan Sales to develop naturally sweet chocolate mini cupcakes that make you feel good all over. After all, it’s her business to inspire child care educators with yummy and healthy food ideas. So hidden in these tasty little fluffs of chocolate are (you won’t believe it) mashed sweet potatoes. A hint of maple syrup puts these treats into the dessert zone. Raegan came up with this recipe when she wanted to make a chocolate cake without refined sugar. The mini cupcakes were her clever way to use up extra batter. We love the kid-sized portions of these mini cupcakes. But feel free to make a one-layer or a small two-layer cake…
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Blunder Bread: Pillowy-soft yeast bread with a baking powder boost
It started out as a mistake. Or so I thought. But a “ruined” yeast dough turned into a miraculously pillowy-soft loaf quickly and easily. Dan named it Blunder Bread. What seemed like a goof was a gift—perhaps the squishiest, fluffiest bread I’ve ever made. Perfect for sandwiches and toast. And delicious enough for a snack. The blunder, as it turned out, wasn’t a blunder at all. Just before Christmas I set out to make Dick’s Sticky Buns. I had substituted a “flaxseed egg” in the recipe, and in the moment I thought I’d put in too much. Too many flecks of flax. Rather than dump the dough, I said what the heck and baked…
