Comments on: Earning It

By: Winter Harvest Bundt Cake « Straight from the Farm

Winter Harvest Bundt Cake « Straight from the Farm — Mon, 15 Feb 2010 21:35:59 +0000

[...] little brain child of mine was inspired by a recipe two winters ago that I conjured up for Parsnip Spiced Cupcakes. I had more parsnips in my crisper drawer this winter, and I remembered how big a hit those [...]

By: Angel Food Cake & Rhubarb Fool « Straight from the Farm

Angel Food Cake & Rhubarb Fool « Straight from the Farm — Thu, 04 Jun 2009 17:33:36 +0000

[...] Ricotta Pizza and the Roasted Sweet Potato and Cauliflower Mash and the Fresh Fig Compote and the Parsnip Spiced Cupcakes with Ginger Cream Cheese Frosting and the…. well, you get the idea. I kind of have this all planned out, ya [...]

By: Sweet Tenderness « Straight from the Farm

Sweet Tenderness « Straight from the Farm — Wed, 04 Feb 2009 13:35:39 +0000

[...] thinking up this recipe, I was most definitely inspired by the batch of parsnip cupcakes I made last winter. I wanted these cakes to be similarly warm in their spices and lusciously moist, but coy about [...]

By: cupcakeproject

cupcakeproject — Thu, 07 Feb 2008 18:49:06 +0000

Those are great! Congrats on your success. Love the idea!

By: Jennie

Jennie — Mon, 04 Feb 2008 17:00:24 +0000

Erik – Thanks for the report! Those substitutions sound spot-on. In fact, I was going to make mine with King’s Syrup originally but then thought I’d try to make it a tad more healthy with the rice syrup. Did you make the frosting too? Creaming the butter and sugar can be challenging but I guess that motion is easier for me than the up and down of the grating. I am pretty used to going in circles after all…

By: erik_flannestad

erik_flannestad — Mon, 04 Feb 2008 16:51:38 +0000

Jennie… The parsnip cake turned out quite delicious. The only things I did different was to use Lyle’s Golden Syrup instead of Brown Rice Syrup and 1% Milk instead of fat free. As for grating the parsnip, that’s a lot easier than creaming the butter and sugar by hand. Now that’s a workout!

By: Underhill-Lounge » BOTW–Hairy Eyeball

Underhill-Lounge » BOTW–Hairy Eyeball — Sun, 03 Feb 2008 23:42:39 +0000

[...] related turn, Jennifer over at Straight From the Farm had recently had the brainstorm to make a Parsnip Cake. When I mentioned this to Mrs. Underhill, she got pretty excited about it. We both really like [...]

By: Jennie

Jennie — Fri, 01 Feb 2008 02:09:29 +0000

Erik – I think I’d use two 8-inch round pans personally, but it would also work in an 11 x 7 sheet pan. You’ll tell me how yours turns out, right??

By: erik_flannestad

erik_flannestad — Fri, 01 Feb 2008 00:36:05 +0000

By the way, Jennie, if you didn’t feel like cupcakes, what size cake pan would this recipe fit in?

By: Jennie

Jennie — Mon, 28 Jan 2008 21:31:34 +0000

So true, Erik, so true! And I most certainly did not mind the good natured ribbing.