The carrot cupcakes turned out OK. I substituted 1/2 c. of honey and a bit of baking soda for each cup of sugar, and used about 3 T less olive oil to make up for the added liquid. The batter looked really gooey when I poured it into muffin tins, so I was sure they'd end up all over the oven, but everything worked fine, and they actually turned out far lighter than I'd expected. I frosted them with cream cheese from Champlain Valley Creamery, mixed with maple syrup and some dried ginger. Of course, I forgot to take any pictures of either the batter or the finished cakelets. They got eaten pretty quickly.
Other dishes people brought: tomatoes layered with mozzarella and basil, local chevre to spread on bread, a tomato salad, and watermelon. There was also rice, quesadillas and tortillas for folks not doing the challenge.
I think I want to make ice cream this weekend. Further bulletins as events warrant.
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