Sweet Tooth Series - Part 2

I can't remember the last time I was so addicted to a cookie. Alone, these carrot cake cookies are great, but when you add the cream cheese frosting it just goes over the top!! 

Carrot Cake Sandwich Cookies 

by quickfeetgoodeats.com

Cookies

1 cup unsalted butter, at room temp

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 large eggs, at room temp

1 1/2 tsp pure vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp freshly ground nutmeg

1/2 tsp ground ginger

2 cups old-fashioned rolled oats – not instant

1 1/2 cup grated carrots – about 3 large carrots

1 cup raisins (Optional)

1/2 cup toasted chopped walnuts (Optional) - I omitted these

Frosting

This makes A TON of frosting. You can probably cut in half.

2 stick of butter, at room temp

16 oz cream cheese, at room temp

8 cups confectioners sugar - I used closer to 7 cups (which equals almost one large bag)

1 splash vanilla extract

• Line two baking sheets with parchment paper, silpats, or simply spray with cooking spray.
• In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 – 4 minutes in a stand mixer).
• Add eggs and vanilla and beat on medium until well combined.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger - whisk to combine.
• Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix.
• Mix in oats, carrots, raisins, and walnuts.
• Chill dough for at least 1 hour.
• Preheat oven to 350 degrees
• Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.
• Bake until browned and crisp around the edges, 12 to 15 minutes rotating halfway through.
• Transfer to a wire rack to cool completely.
• Combine butter and cream cheese in mixing bowl and mix on medium speed for 5 minutes.
• While mixing at a low speed, add sugar.
• Once combined, add a splash of vanilla extract and mix on a medium to high speed for 3 minutes, or until smooth and fully combined.
• Frost half the cookies and top with the other half to make the sandwich!

I very regrettably tossed the extra frosting and afterwards a friend of mine told me of a great use for the extra frosting......graham crackers! If you're brave enough to keep the extra frosting around the house, you can spread it on graham crackers as another sweet snack.

Last minute Holiday snack ideas

Well, not too last minute. I think I'm getting this one out to you just in time actually :-)

Over the summer, my parents threw their annual Summer Party and it was my job to bring brownies. So, I scoured the Internet for some recipes and I came across this amazing brownie recipe from the Domestic Goddess. The second recipe I got from a really great cook book I found at an estate sale. It's an at-home substitute for those candied nuts you get at a baseball game or the fair.

Try both recipes at your next Holiday Party!

Baileys Cheesecake Brownies

Recipe from Domestic Goddess in Training

Picture from Domestic Goddess in Training

Brownie mixture
110 g dark chocolate (min 70% cocoa) - somewhere between 7/8 and 1 cup

110 g butter - a little less than 1 stick
120 g vanilla sugar (or caster sugar) - little more than a 1/2 cup of baker's sugar
60 g plain flour - about 1/2 cup

2 eggs

Glug of Baileys - To taste :-)

Cheesecake mixture
225 g cream cheese - 1 block
40 g caster sugar - between 1/8 & 1/4 cup
1 egg
Generous glug of Baileys

• Preheat the oven to 300F
• Line a 9x8" square cake tin with baking parchment
• Melt the chocolate with the butter in a bain marie (double boiler)
• Remove from the heat
• Add the sugar and stir then leave to cool slightly (if you don't do this you may end up with scrambled egg brownies)
• Beat the eggs one at a time into the brownie mixture, beating until it is glossy.
• Stir in the Baileys until combined
• Gradually fold in the flour then pour into the cake tin
• For the cheesecake mixture beat the cream cheese and sugar together in a separate bowl
• Add the egg then stir in the Baileys until all is well combined
• Top the leveled brownie mixture with the cheesecake mixture and using a knife, gently swirl it into the chocolate mixture
• Bake for 25-35 minutes, or until just set in the middle
• Leave to cool in the tin for 15-20 minutes before cutting into squares and serving

Sweet and Spicy Walnuts

From The Recipe Encyclopedia - the complete illustrated guide to cooking

1/4 cup butter

1 tsp ground cinnamon

1 tsp ground cardamon

2 cups walnut halves - I got the ready to eat kind from the baking isle
1/4 cup sugar

• Preheat oven to 400F
• Melt butter in a pan; remove from heat
• Add cinnamon and cardamon - stir until combined
• Add walnuts - stir until coated
• Spread evenly on a baking pan
• Bake for 8 min or until lightly browned
• Meanwhile place sugar in a bowl
• Place hot walnuts in the sugar bowl and coat well
• Serve warm

Iron Chef! Part 1

My work had a pot luck lunch a few weeks ago and we decided on an Iron Chef theme. We had three categories and each category had a theme ingredient. Appetizer: Cheese, Main Course: Booze, and Dessert: Fruit.

It turned out really well! There was a ton of food and it was all so good. I took pictures of most of the dishes, but only got the recipes from the winning dishes. I competed in the Main course category (I'll let you know later if I won).
For this entry I'm going to share the winning appetizer.


Crab Rangoons - Made by Monique


1 package of wonton wrappers (found in the produce aisle at local super market)
8 oz of plain cream cheese
1 green onion chopped really small
½ package of imitation crab meat, crumbled in small pieces
1 egg white
Vegetable Oil for deep frying the Crab Rangoon

• Mix the the cream cheese, green onions, and crab meat in a bowl
• Spoon one scoop of the mixture in the middle of the wonton wrapper
• Dab a little egg white along the edges of the wrapper to seal with mixture
• Fold corner to corner to form a triangle
• Place aside and cover with a damp towel (to prevent them from drying out) until all wontons are made
• Heat wok and add oil for deep-frying (the temperature should be between 360 - 375 degrees)
• When oil is ready, carefully slide in the crab rangoon, taking care not to overcrowd the wok
• Deep-fry until they are golden brown, about 3 minutes, turning once.
• Remove with a slotted spoon and drain on paper towels. Cool and serve.

You can eat them by themselves or your favorite sweet and sour sauce. We ate them with Mae Ploy brand: Sweet Chili Sauce. I HIGHLY recommend using this on the side; it's awesome. You can probably find it in the Asian section of the store or at a specialty Asian store.