The Winning Carrot!

I’ve never won anything before, so when Lucy from Splenda called me this morning to make sure I’m enrolled in culinary school (my title still says Web Developer) I started thinking something might be going on. I thought, “maybe I’m in the running, it’s probably nothing though.”

When she called back this afternoon and said that my Fallen Carrot Souffle won first place in the Splenda Dessert Fame Recipe Contest, I nearly lost it. I was in complete disbelief. I think I said something to the effect of, “Holy crap, are you kidding me?” She wasn’t kidding! I won $3,000! Holy Crap!

Every little bit helps, so $3,000 is just awesome, but the real prize here is the sense of accomplishment, and recognition. I finally feel like I am actually good at this, and someone else thinks so too, and they’re going to give me money for it!

My confidence is through the roof because I can now say I’m a national scholarship and recipe contest winner. For those of you who don’t know me, I don’t usually toot my own horn, I’m not a horn tooter (yeah, I said it), so don’t worry I’m not going to start going on about how amazing I am. But I am definitely going to enter more contests, so I hope you enjoy reading about them.

I already have a degree in journalism. Lately I’ve really had trouble justifying taking out more loans to go back to school for a completely different career. Winning this contest has made me feel like culinary school was the right decision. Cooking makes me happy, I like to do it. I will never have to be forced to cook for someone. In fact, cooking for someone is what I like the most about it.  It’s like another creative outlet, and It comes easily to me. For example, I threw this recipe together in an afternoon; I think it might have even been a weeknight! It was such an easy recipe I didn’t even have to go to the grocery store! So I hope you try it and enjoy it!

Haley’s Original First Place Fallen Carrot Souffle

• 1lb baby carrots
• 1/2 Cup melted butter
• 1 tablespoon butter for greasing
• 3 large eggs
• 1/3 Cup Flour
• 1 1/2 teaspoon baking powder
• 1/2 Cup Splenda Brown sugar
• 3/4 Cup Splenda No Calorie Sweetener Granulated
• 4 teaspoons Splenda No Calorie Sweetenter Granulated (divided)
• 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Preheat oven to 350 and place rack in center of oven.

Boil carrots until tender. Drain and mash with a potato masher in a medium mixing bowl. Some small chunks remaining is okay.

Grease four 7oz. ramekins with butter and coat with Splenda No Calorie Sweetener Granulated. Dust off excess Splenda and position ramekins on a foil lined baking sheet.

Mix eggs, flour, baking powder, Splenda Brown Sugar, Splenda No Calorie Sweetener Granulated, cinnamon, ginger, nutmeg, and salt with carrots using a whisk until combined. While whisking, slowly pour melted butter into mixing bowl until incorporated.

Fill ramekins to 1/4-inch from rim and sprinkle the top of each with teaspoon of Splenda No Calorie Sweetener Granulated. Bake for 30 minutes.