Recipe of the Week: Jalapeno Poppers & Carrot Cupcakes

Well I have decided to try something a little different this week and change the format of the blog. I figured that this way I could have all the recipes we wanted to share posted on the blog instead of only one here with the additional on Facebook, and it will also be archived now so if you missed out on something it will be easy to find again!

I wanted to share two recipes this week with you. The first is inspired by Otto's Feierhaus & Bierstube in New Ulm from my days working as a bartender. It was my favorite appetizer on the menu and made excellent breakfast in the morning! 

BACON WRAPPED JALAPENO POPPERS

25 fresh jalapeno peppers
14 -16 ounces cream cheese
2 cups shredded cheddar cheese 
2 (16 ounce) packages bacon 

Directions:

1. Cut stems off of peppers and cut them all in half longways.
2. Remove seeds from peppers.
3. Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
4. Wrap 1/2 slice of bacon around each pepper half.
5. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
6. Remove and serve when cooled.

The second recipe this week is for all of the baking enthusiasts...

CARROT CUPCAKES WITH CREAMCHEESE FROSTING

2 cups of grated carrots
2 cups of flour
1 ½ cups of sugar
1 cup of oil
½ cup of chopped walnuts
½ cup of shredded coconut
3 medium eggs
1 cup raisins
2 tablespoons of crushed pineapple
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of cinnamon
½ teaspoon of nutmeg
¼ teaspoon of mace spice
Frosting

Directions:

1. Preheat your oven to 350°F (175°C). Place muffin liners in standard muffin pan.
2. Combine the grated carrots, sugar, oil and eggs then set aside.
3. Sift together the flour, baking powder, soda, cinnamon, nutmeg and mace. Then gradually add the dry mixture to the carrot mixture.
4. Fold in the raisins, crushed pineapple, chopped walnuts nuts and shredded coconut. Then spoon the batter into the prepared muffin pan(s).
5. Bake for 30 to 35 minutes, until done and allow to cool, then frost.