It's My Blog-iversary! Again.

Two years ago this week I started this little blog.
And it's still little.

And I'm kind of ok with that. I truly appreciate every single one of my readers.

Sure there are days when I wish I was Pioneer Woman or Bakerella.
But then the pressure to keep it up might be too much.
 I wouldn't be able to get the morning newspaper in my bathrobe because I'd worry about the paparazzi. And I might be expected to homeschool my kids or maintain a spot on the New York Times Bestsellers list.

I'm keeping it casual and low-key 'cause that's the kind of blogger I am.
And generous, because again, that's the kind of girl I am.
So in celebration, there will be a giveaway. Or two.

I have a copy of the new Fresh From Maine cookbook, featuring Maine restaurants, chefs and recipes. It's signed by Stephanie Brown of Seagrass Bistro, a local favorite where the food is always fabulous and the chef is always friendly.
You can be entered to win the book, along with a lovely Mignardise apron, by leaving a comment at the end of any post this week. Any (nice) comment will do. Questions will work also. The contest ends Sunday October 17 at 7 pm EST.

If you are also a fan on Facebook, I'll put your name in twice.
Hint: Now would be a good time to become a fan. Click on the Facebook box to the right.
And perhaps, once you are a Facebook fan, you'll find another giveaway going on over there.

What else is going on at Mignardise this week?
A challenge!

I'll be making three things I've never made before, that I've always been just a little intimidated by.
Like bread.
A souffle.
And marshmallows. (This was suggested by my youngest daughter, the Bonus Baby.)
There. Now I'm committed. There's no backing down.

Could be an interesting week here at Mignardise. You won't want to miss it.
So if you're not yet a subscriber, maybe you should sign up now. Just put your email address in the box to the right where it says "subscribe". It's free! Thanks.

While I was getting my nerve up to make a simple loaf of bread, I baked up some more muffins. I'm always confident I can turn out a great muffin and this one is no exception. It makes good use of the big fat carrots and apples you can find at the farmers' markets this time of year. The vegetables can be grated in no time in a food processor, but also easily on the medium holes of a handheld grater.
Highly recommended for a cool fall morning.

Carrot Apple Muffins
adapted from Joy of Baking

1/2 cup chopped pecans or walnuts, toasted

2 cups grated raw carrot

1 large apple, peeled and grated

1 cup all purpose flour

1 cup whole wheat pastry flour

1 1/4 cups sugar

3/4 tsp. baking soda

1 1/2 tsps. baking powder

1/2 tsp. salt

1 1/2 tsps. ground cinnamon

1/2 cup coconut, sweetened or unsweetened (optional)

3 large eggs

3/4 cup vegetable or canola oil

 1 tsp. pure vanilla extract

Preheat oven to 350F. and place rack in center of oven. Place paper liners in 18 muffin cups (or use nonstick spray for baking).

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and cinnamon. Stir in the nuts and coconut (if using). Set aside.

In a separate bowl, whisk together the eggs, oil and vanilla. Fold the wet ingredients into the flour mixture, along with the grated carrots and apple., stirring until just moistened throughout. Evenly divide the batter among the prepared muffin cups.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove from oven and let cool on a wire rack.