Carrot Cake Sandwich Cookies

Summer is really flying by especially since it didn't start until after July 4th weekend in terms of weather and sunshine for the Midwest! I can't believe retailers are already airing their TV ads for 'Back To School' specials.  Try to make the most of the remaining summer days until classes resume.  Outdoor concerts, beach volleyball, hit the lakefront, take some weekend road trips, have people over, meet up with old friends, and of course, never stop cooking or trying new recipes!

That said, I came across a terrific picnic, concert, grilling, having-friends-over cookie recipe from Cooking Light.  It is yet another simple, but 3-step process, that's totally worth it:
1. Make cookies.
2. Whip the filling.
3. Put it all together.
If you are up for another delicious baking challenge--don't miss taking a box of these on your next outing!

Carrot Cake Sandwich Cookies

Equipment:
Mixing bowls
Veggie Peeler
Stand shredder / grater
Medium to large sieve
Cookie sheets, lined with parchment paper
Parchment paper
Handmixer (if available for filling / frosting)

Ingredients:

Cookie:
2 cups carrot, shredded
3 Tbls packed light brown sugar
2 Tbls butter, melted
2 Tbls canola or vegetable oil
1 tsp orange rind, zested or grated
1/2 tsp vanilla
1 large egg

1 cup all-purpose flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda

Filling:
4 oz 1/3 Reduced Fat cream chesse, softened
2 Tbls butter, softened
1/4 tsp vanilla
1/8 tsp salt
1 cup powdered sugar

Instructions:
1. Wash your hands.
2. Preheat oven to 350F degrees. Cover your cookie sheets with parchment paper.
3. Prepare carrots by combining 2 cups of shredded carrots with the brown sugar.

4. Let stand x 15 minutes in a sieve. Discard the liquid.
5. Mix dry ingredients: flour, brown sugar, cinnamon, 1/4 tsp salt, and soda in a large bowl.

6. Add carrot mixture to flour mixture.

7. Combine melted butter, oil, orange zest, vanilla and egg. Whisk together. Add to carrots-flour.

8. Once combined, drop dough by tablespoon size onto parchment-lined baking sheets.

9. Slightly press dollops flat and bake x 11 minutes. Let cool before making sandwiches.

10. Combine cream cheese, butter, vanilla, salt and sugar for filling. If you have a hand mixer, use it.

11. Assemble your cookies. That's it! Bite in! Sprinkle with powdered sugar and grab a glass of milk!

Carrot Cupcakes

One of America's favorite comfort desserts throughout the years has been Carrot Cake with Cream Cheese Frosting decorated with little carrots--some folks add nuts, raisins, raisins and nuts or simply leave it plain;but, practically every diner or family restaurant carries some version of this three-layer dessert.

We, however, are not making a three-layer cake.  Thanks to Martha Stewart's Cookbook 'Great Food Fast', I will outline a simpler way to have your cake and eat it too!  One thing you must understand with baking and desserts is that it does require that you focus and measure accurately.

Equipment:

Functioning Oven

Mixing Bowl, large and small

Shredder / Grater

Cupcake / Muffin Tin 

Cupcake Holders

Spatula

Whisk

Measuring Cups & Spoons

Ingredients:

1 cup sugar

1/3 cup vegetable oil

2 Tbls of orange juice

1/2 tsp of vanilla extract

2 large eggs

1 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of allspice, ground

1/2 tsp of salt

3/4 cup of flour + 2 Tbls of flour 

1 1/2 cups of shredded carrots, peeled

1/4 cup of shredded coconut

1/2 cup of chopped walnuts or raisins (optional--Skipped in this recipe due to picky family members)

1/2 cup of coconut, toasted

Cream Cheese Frosting:

8 oz softened cream cheese

1/2 tsp vanilla

2/3 cup powdered sugar

1 tsp half-half (or use orange juice or milk)

Instructions:

1. Wash your hands.

2. Preheat the oven to 350F degrees.

3. Prepare you muffin tins with cupcake holders.

4. Spread 1/2 cup of shredded coconut on a baking sheet and toast in oven for 5 min. Set aside.

5. Peel and shred your carrots. Set aside.

6. Combine sugar, eggs, oil, and orange juice with a whisk until smooth.

7. Add the baking power, soda, allspice, salt until incorporated.

8. Add the flour.  Do not forget the 2 Tbls of flour for this.

9. Stir in the 1/4 cup of regular shredded coconut (not toasted).

10. Stir in the carrots.

11. Add the optional ingredients here if you are going to use them.

12. Distribute batter in cupcake holders to "almost" fill the paper liner completely.

13. Bake for 25 minutes.

14. Make the frosting by combining all of the ingredients into a smooth mixture.

15. Allow the cupcakes to cool completely before applying the frosting and coconut topping.

Grab a glass of milk.

Ultimate Pumpkin Bars

Nothing says comfort like coming home to the smells of cinnamon, nutmeg, and pumpkin.  And nothing tastes like the Ultimate Pumpkin Bars--warm, moist, and covered in cream-cheese frosting.

No need to talk a lot about this dessert. 

However, when it comes to desserts, I am trying to post recipes that don't require special equipment.  Because, that's the problem with desserts and baking--some things you will either need to invest in purchasing or do without.  I will try to list alternative options if other pieces of equipment can substitute.  In the following recipe, a sifter and mixer would be ideal, but if not, use a whisk and upper arm strength.

(Adapted from The Breadman's Wife blog recipe)

Equipment:

9" x 13" Pyrex Dish, greased

Large Mixing Bowl (for wet ingredients)

Medium Bowl (for dry ingredients)

Ingredients:

2 cups flour

2 tsps baking powder

2 tsps cinnamon

1/2 tsp nutmeg

1 tsp salt

1 tsp of baking soda

4 eggs

1 and 2/3 cups sugar

1 cup vegetable oil

1 can (15oz) pumpkin (not pumpkin pie filling)

Frosting:

1 (8oz) pkg cream cheese, softened

1/3 cup softened butter

3 cups powdered sugar

2 tsp pure vanilla extract

1 Tbsp milk

Instructions:

1. Wash your hands.

2. Preheat oven to 350F degrees.

3. Grease your pyrex dish and have butter and cream cheese already at room temperature.

4. In the medium bowl, whisk (or sift) dry ingredients together: flour, cinnamon, baking powder, baking soda, nutmeg, salt.

5. In the large bowl, use a fork (or a mixer) to combine eggs and sugar until smooth.

6. Add oil and pumpkin and stir until smooth, light and fluffy.

7. Add the dry ingredients in three parts to the wet ingredients and stir until smoothly.

8. Pour everything into the pyrex dish.

9. Bake at 350F degrees for 25-30 minutes until knife or toothpick comes out clean.

10. While that bakes, make the frosting:

--Once softened, combine the cream cheese and butter until smooth.

--Add the sugar and milk and beat (or with a mixer) with your upper arm and a fork until smooth and creamy.

13. Once cake is baked and cool, spread the cream-cheese frosting evenly over top.

14. Clean up short and sweet.  Enjoy your bars and eat them too.