Just a quick note. Welcome to Kata-Tartaroo, the Ereader version only, is on sale for $2.99 for Kindle and Nook. Might be a great time to download it for those book clubs. Happy Reading!

And what goes well with books? Why, dessert of course!

I thought you might like this recipe from Whole Foods Market at http://wholefoodsmarket.com/recipes/787.

Carrot Zucchini Cupcakes

Serves 12 Cupcakes

These veggie-stuffed cupcakes are great after school snacks, but work just as well for fancy birthday treats, too.

Ingredients

	Cupcakes
1/2 cup	expeller pressed canola oil
1/2 cup	unbleached, evaporated cane sugar
1/4 cup	unsweetened applesauce
2 lg	eggs
1 cup	unbleached white flour
1/2 cup	whole wheat pastry flour
3/4 tsp	baking soda
1 tsp	cinnamon
1/8 tsp	sea salt
2 medium	carrots, grated
1/2 medium	zucchini, grated
1/2 cup	chopped walnuts
	Frosting
1/2 cup	cream cheese, softened
1 2/3 cup	powdered sugar, sifted, (buy natural and unbleached, if possible)
2 tsp	freshly squeezed lime juice
12	walnut halves for decoration

Method

Preheat oven to 400°F.
In a large mixing bowl, beat the oil with the sugar and applesauce. Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt. Add to the liquid ingredients. Fold in carrots, zucchini and nuts. Spoon into muffin cups filling 3/4 full. Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
For frosting, beat the softened cream cheese with the powdered sugar. Add lime juice. Ice the cupcakes with a blunt knife. Garnish each with a walnut half.