Carrot Cake Cookies Recipe Biography
Source(google.com.pk)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, carrots, and raisins. 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.
This past weekend has been a little crazy to say the least. My parents went out of town last week for a wedding and asked me if I would go to their house to stay with my younger siblings. There is a huge gap between me and my youngest sibling… almost 15 years. Crazy huh?! It is nuts because our lives are on such different pages, but my youngest siblings are some of my favorite people. Needless to say this weekend was fun but busy, too.
During the weekend, I had my youngest sister come and help me in the kitchen and these cookies were born. We opened up our Grandma’s cookbook and saw a recipe for Carrot Cake Cookies. Seeing the ingredients, I immediately wanted to change it up a bit and that is where the “Tropical” part kicks in. We added some crushed pineapple, not only for flavor but to make these cookies moist and soft. They turned out incredible and my whole family enjoyed them!
Cream shortening and sugar together.
Add in grated raw carrot and crushed pineapple and mix well.
Add egg and vanilla and mix well.
Add cinnamon, nutmeg, baking powder, salt and flour and beat until well combined. It will be a softer dough. I call this type of dough "drop dough" because you will be dropping it by spoonfuls.
Drop dough by spoonfuls onto a greased cookie sheet. Bake at 350 degrees F for about 10 minutes. Do not overcook these cookies. They will be a soft cake-like cookie. Let cool completely on cooling rack.
To make frosting, beat cream cheese, powdered sugar, pineapple juice and vanilla until smooth constancy. Frost cooled cookies.
Well, my dear readers you have done it again. Thank you so much for voting for me in the Project Food Blog video challenge. I received the Reader’s Choice award. I can’t thank you enough for taking the time to vote for me each round.
I was grateful that I moved on because I have been working hard on Challenge #8 for a couple weeks now and I am excited to show it to you next week it’s due Nov. 28th. I’m hoping to finish baking + shooting my entry this weekend because I’m flying out West to visit family next weekend and won’t have time to do it then.
I thought I would share with you a booty-kicking treadmill interval workout that I have been enjoying lately when the weather is too poor to run outside. It whips my butt and leaves me drenched in sweat.
Treadmill Interval Workout:
Warm up: 5 mins of walking
Running 0.25 mile repeats 6.0mph, incline 4% & 7.0 mph, incline 2%I switch every 1/4 mile
Abs: After every mile, I pause the workout, drink water, and do two ab planks for 60 seconds
Distance: 3-4.5 miles depending on how long I can go
Cool down: 5 minutes of walking
Stretch/yoga poses/meditation for 5 mins.
It is one of the hardest workouts I have done in a while. The beauty of it is that you can switch up the times and inclines to suit your own needs. The workout is tough, but it goes by much quicker than if you just did 35 minutes all at the same pace and incline. The key to preventing indoor workout boredom is to keep switching it up as much as possible.
During my workout last night, I was dreaming about fun cookie flavours and I suddenly got the urge to make a carrot cake cookie.
A cookie that would be fabulous crumbled over a hot bowl of oats or in a Vegan Overnight Oat parfait.
A breakfast carrot cake cookie.
Or a mid-morning snack type of cookie.
Or a ‘it’s-4’oclock-and-I-want-to-inhale-the-vending-machine’ cookie.
Really, this is an anytime, just-because bite-sized cookie.
1/2 cup whole wheat pastry flour I’m sure other flours would work!
1/4 cup regular oats
1/4 cup unsweetened coconut
1/2 tsp baking powder
1/4 tsp kosher salt
1/4-1/3 cup chopped walnuts
1/2 cup shredded carrots, packed
1/4 cup raisins, soaked in water overnight
1/4 cup pure maple syrup, room temperature
1/4 cup coconut oil, warmed for about 25 seconds in microwave
1/2 tsp fresh ginger, grated
Pinch of ground cinnamon
1/2 tsp pure vanilla extract
Directions: Preheat oven to 350F and line 1 baking sheet with parchment or a non-stick mat. Whisk together the flour, cinnamon, baking powder, salt, and oats in a large bowl. Add in the nuts, coconut, raisins, and shredded carrots. In a small bowl mix the maple syrup, softened coconut oil, vanilla, and freshly grated ginger. Add this to the flour mixture and stir until combined.
Drop about 1 heaping tablespoon of dough onto lined baking sheet, leaving about 2 inches between each cookie. Shape into a ball with hands. Bake for about 12 minutes and cool for 10 minutes on a baking rack.
Yield: 15 bite-sized cookies.
Nutritional info: per cookie: 54kcals, 2 grams fat, 8 grams carbs, 1 gram fibre, 1 gram protein, 5 grams sugar.
Did you guys notice I got a Recipe Print function finally Hope it works for you!
If you want juicy and plump raisins in your baked goods, soak them for a couple hours or overnight in water!
On a side note, sometimes shooting recipes in the early morning before French Press or tea) is not the best idea. I was fumbling all over the place and I dropped my camera twice this morning! Luckily it seems to have made it out ok…but I nearly had a heart attack.
Gather up your dry ingredients…
If you can’t get your hands on some coconut oil, I would guess that olive oil might work too.
Add wet to dry and mix…the batter will be very moist and saturated. This is a good thing.
Scoop 1 heaping tablespoon of batter and shape into a ball. Make 15 balls if you want bite-sized cookies.
Now bake for 12 minutes at 350F. Allow the cookies to cool for at least 10 minutes so they can firm up a bit as they will be very delicate.
The result is a very moist, delicate, soft yet crunchy, bite-sized cookie that tastes just like carrot cake!
Start to finish I was done and had a cookie in my mouth in under 30 minutes flat.
If you are a carrot cake fan, you might also enjoy my Healthy Carrot Cake Power Scuffins.
I probably won’t have time to post again until Monday because I’m going to be up to my ears in pumpkin for Challenge 8 all weekend. Good times, good times. ; Have a great weekend!
I’m not a cake-y cookie person, unless it’s a whoopie pie. And that’s a whole other topic because those kind of aren’t really cookies. I’d classify those more as cupcake tops or muffin tops. They’re spongey cakes shaped like a cookie with some kind of delectable sandwich filling. Not cookies. But I’m getting off topic here… I don’t like my real, totally actual, cookies to be cake like.
Pumpkin cookies are often extremely cake like and that’s just a bit no-no for someone who doesn’t want a cake like cookie. Which is why I made soft batch pumpkin cookies this past year. When Spring rolled around, it was my quest to make delicious non-cakey carrot “cake” cookies. I know, there’s no way getting around that name. The flavor of the cake without the texture. It’s kind of like Spring heaven in cookie form, at least if you consider spiced carrot recipes to be heavenly.
These cookies are the perfect soft batch chocolate chip carrot “cake” cookies and bonus, egg free! If you have an egg allergy or know someone that does, this is the perfect recipe for them to whip up this Spring.
Non-cake like cookies, loaded with spiced carrot cake flavor and studded with semi-sweet chocolate chips throughout.
My kids totally got a kick out of these cookies. “Mom put CARROTS in the cookies!” And then they gobbled them up. I’m sure yours will too! Be sure to add this fun recipe to your Spring baking plans!
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cookies Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment