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!

Egg White Omelet For One

The egg-white omelet is really no different than the 'Basic Omelet for Anthony'.  It just consists of a few different ingredients, and two additional steps--chopping and sautéing a few veggies.  Egg-whites don't always have the richness and depth of flavor that a whole-egg omelet will have, thus, I suggest adding a few veggies and a little cheese.

A time-saver for this recipe is to buy the egg-white cartons which will save you time and avoid wasting the yolks; however, buying pure egg-whites is not always the cheapest route.  You will need to decide what suits your budget and schedule best.

Equipment:

Cutting Board

Knife

8" non-stick skillet

Ingredients:

1 tsp butter
PAM Spray
1/3 cup of egg whites, to cover the skillet

1/4 cup sharp cheddar
2 Tbls yellow or red or green peppers
2 Tbls onions (red, white, yellow or green)
2 Tbls Canadian Bacon (or ham)

Instructions:
1. Wash Your Hands.
2. Prep your veggies and sauté in 1 tsp of butter over MEDIUM heat.

3. Once they are partially cooked (to your liking), set them aside.

4. Spray your skillet with PAM and leave the heat at MEDIUM.

5. Pour 1/3 cup of egg-whites into the skillet to cover entire skillet surface.

6. Do not touch, lift or jiggle.  Let it begin to congeal!
7. As it begins to turn 'cloudy', add your salt, pepper, cheese.

8. Sprinkle your veggies and ham over top.

9. Use a spatula to separate the edges and gently fold one half onto the other.  May need a large spatula.

10. Turn the heat off and let sit for 30 -60 secs.
11. Slide onto a plate with toast and a bottle of hot sauce (or ketchup).

Veggie Power Wrap

Recent travel to Traverse City, Michigan and Fishtown, Michigan led to copying the fantastic Dill-Havarti-Veggie Wrap I tried from The Cheese Shanty Sandwich Shack...plus, our son, as weird as this sounds (and for whom this blog was written), loves salads.  Kinda odd, I know, but true.

This is a perfect way to grab a bunch of veggies and go! Sorry meat lovers, but if you've got to get your meat fix...quit whining...just add a few slices of turkey, ham, or whatever.

Top it off with a Sirachi-mayo and simple vinaigrette.
Filling, delicious, cheap, easy, convenient.

Really...you decide the on the ingredients and combos.  I'm just listing one of my fav combos since I'm trying to get in all the flavors of summer before "winter is coming".

Equipment:
Plate
Small mixing bowl
Fork
Knife

Ingredients:
Medium to Large Flour or Whole Wheat Tortillas, any kind you like
Hummus
1/3 cup of mayo
1 tsp of Sirachi Hot sauce

Your favorite leafy lettuce--Red, Green, Boston, Romaine type
Red and Yellow peppers
Tomatoes
Red or Green onions
Cucumbers
Watercress
Alfalfa Sprouts

Dill or Regular Havarti Cheese
Italian Vinaigrette

Instructions:
1. Definetely wash your hands on this one.
2. Preheat oven 350F degrees
3. Briefly warm your tortillas in the oven for 30 seconds. Optional if you are in rush.
4. Combine mayo and sirachi hot sauce in a small mixing bowl.
5. Spread hummus.
6. Add lettuce.

7. Start piling up the interior as you desire with other veggies and cheese.
8. Drizzle some of the hot mayo.

9. Add vinaigrette.
10. Wrap it all up and head out the door.  It's ready to eat!

Quick Breakfast Scramble

Breakfast is awesome, fun, and filled with endless options--savory or sweet, light or filling, decadent or healthy--choose your preference, but make sure it's a part of your day, everyday!

  

Today's blog is about one of the basic skills any cook should learn and master: Scrambling eggs.  Overall, eggs are simply indispensable for anyone on a budget and needing solid nutrition--they're cheap and packed with protein.

Add a few ingredients and combine them with toast or a tortilla, and, you have just guaranteed yourself a "solid start to your day".

Equipment:

10" or 12" non-stick skillet

Small bowl

Rubber spatula

Stovetop

Toaster or oven, if you want toast.

Ingredients:

2-3 eggs 

1 Tablespoon of milk 

Pinch of Salt & Pepper

1 teaspoon of butter

Optionals:

1-2 Tablespoons Reduced-Fat cream cheese

Scallions, chopped

Instructions:

1. Wash your hands.

2. Crack two eggs into small bowl.

3. Add milk, salt & pepper.  Mix together.

4. Heat the skillet on MEDIUM--this is really important--MEDIUM.

5. Melt the butter and cover surface.

6. Add the egg mixture.  Let it stand briefly.

7. Begin using the spatula to scrap the egg around the skillet.  It will eventually start clumping.

8. As it begins to pile up, remove from heat.

9. Add cream cheese and green onions (or scallions, or mushrooms, or peppers).

10. Briefly mix and plate.

11. Add toast & butter or wrap the whole thing into a burrito with cheese and other veggies.