To celebrate the birth of these awesome peeps I tried out 2 new desserts, and here they are without further ado...
Carrot Cake Sandwich Cookie
(adapted from Martha Stewart and edited to my liking)
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups old-fashioned rolled oats
- 1 1/2 cups finely grated carrots, (about 3 large carrots)
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
- Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
Here is a hint: Squeeze all the water from the carrots after they are grated. I read reviews about this recipe and some people said their cookies came out thin and too crispy. I think it was due to the water in the carrots cause mine came out very soft and cakey, which needed for a not-so-messy sandwich cookie.
Here is the recipe for the cream cheese frosting:
(I doubled this and used it for my Almond Joy Cake too!)
Makes about 2 cups
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon pure almond extract
These will definitely be made again. They were as good as they look, maybe even better.
But what is a birthday party without a birthday cake? I found a recipe for Chocolate Cake and thought I would "jazz" it up and make it an Almond Joy Cake.
(adapted from allrecipes.com and made extra special with a little love from Sommer)