The onset of Spring usually means time to make carrot cake. Unfortunately, I don’t always have the time to make my favorite traditional carrot cake with cream cheese frosting (hoping to get the recipe up here soon). So in a pinch, I made these quick carrot cake cookie bites. They aren’t exactly the same as the cake but still have the familiar carrot and cinnamon flavors and an icing drizzle adds a similar cream cheese frosting sweetness.
The original idea for this recipe came from “Baking: From My Home to Yours” by Dorie Greenspan. While this baking book is a new addition to my collection, it’s already well on its way to becoming a classic. This book has won multiple awards, including The James Beard Foundation Book Award. Greenspan has also worked with some of the worlds greatest chefs, such as Julia Child and Daniel Boulud. Although I don’t know Greenspan personally, I’m delighted that she included my grandmother’s “The Art of Fine Baking” as one of her favorite cookbooks in this article on Serious Eats. There’s always a connection in classic cooking and great American foodies!
Getting back to the recipe, I made a few modifications (in addition to changing the name). The original contains shredded sweetened coconut. I included this as optional below but since I made these cookies for a friend that doesn’t care for coconut, I omitted it. I would imagine it adds an interesting sweetness overall. I also added an icing drizzle. As silly as it may sound, these cookies seemed almost too healthy without it.
Carrots may mean spring but carrot cake cookie bites are an easy quick fix for a seasonal cookie craving. The carrot adds moisture to the cookies while raisins and walnuts add texture. Don’t forget to top them off with a sweet drizzle that the kids will love.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
pinch freshly grated nutmeg
1 ½ sticks unsalted butter, at room temperature
2/3 cup sugar
1/3 cup light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup shredded carrots (about 3 peeled carrots)
1 cup raisins
1/2 cup coarsely chopped pecans
1 cup sweetened shredded coconut (optional)
1 cup confectioners sugar
1 teaspoon vanilla extract
1 tablespoon milk
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Whisk together flour, baking powder, salt, ginger, and nutmeg.
Beat butter (on medium speed if using a stand mixer) until creamy and smooth. Add the sugars and beat for 2 minutes or so, then add the egg and beat for another minute. Beat in vanilla. Add dry ingredients in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick. Mix in carrots, raisins, pecans, and coconut (if using).
Spoon the dough onto the baking sheets in heaping tablespoonful’s, leaving about an inch of space between them; these don’t spread much.
Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at midway point. The cookes should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature.
Make the icing drizzle:
Whisk together powdered sugar, vanilla, and milk.
Drizzle over cookies using a spoon or piping bag or parchment cone.
Makes about 32 cookies.
Traditional Irish soda bread just got a lot more fun with this hidden shamrock version. I’m not even Irish nor do I join in the festivities of St. Patricks day but this peek-a-boo pound cake soda bread is a reason to celebrate.
I had to wiki Irish Soda Bread because I wasn’t aware of it’s history or why we see it every year in grocery stores and bakeries around St. Patricks Day. There doesn’t seem to be any specific relationship between soda bread and St. Patricks Day other than being Irish. It seems Soda bread is just one of the most famous Irish specialties so what better time to eat it than an Irish holiday. Of course, Classic Irish Soda bread is now even more fun with this hidden burst of green shamrock.
After a 4-week hiatus, I give you this healthy broccoli recipe. I wish I could say that I’ve kicked my sugar addiction and the focus of this blog will now be classic healthy recipes, but that might as well be an early April fools joke. I have plenty of decadent desserts and sweet recipes in the pipeline! I will continue to throw in a healthy recipe or two, especially as the weather gets warmer and we begin to think about squeezing into that bathing suit again. This Spicy Cumin Scented Broccoli recipe is a great way to change-up that boring green vegetable routine but still keep it healthy.
If you’ve never made monkey bread but admired it from afar, let me be the first to tell you, it’s as delicious as it looks. This was my first experience with monkey bread and I couldn’t be happier with the results.
Maybe I should have stuck with original and skipped the bananas, but what’s the fun in that? The bananas make it like a gooey caramel banana bread. But better. The doughy nuggets are easier to eat than a regular caramel roll and you feel like you’re not eating such a large portion (good luck stopping at just a few pieces though). Monkey bread may not be an American classic as of yet but it’s quickly becoming one of my favorites.
Get ready to cheat on that diet. Since it’s January, I should stick to posting healthy recipes that complement everyone’s new years resolutions. But that quickly becomes boring, doesn’t it? We just had one of the largest blizzards in history in the North East so would you rather stay home and eat vegetables or stay home and eat Double Layer Caramel Brownies? In my opinion, there’s no comparison. Brownies, especially gooey caramel ones, are the perfect comfort food for a snowy evening by the fire or watching Netflix.