1 package yellow cake mix with pudding in the mix
2 cups sugar
2 cups sour cream
2 9-ounce packages frozen coconut, thawed
1 1/2 cups Cool Whip, thawed
Combine sugar, sour cream and coconut and chill. Bake cake according to package directions and let cool. Split cake into layers. Take 1 cup of coconut mixture and stir into Cool Whip for frosting. Spread remaining mixture between cake layers. Top with frosting. Store in refrigerator for three days before serving.
Note: This recipe was passed down to me but I think it came from "Tee Time at the Masters" cookbook. This is so nice to have on hand when you are busy the day of the party or have company coming. You can double the recipe and bake in 9 X 13 pans. It also freezes very well. (This is so good, I hardly ever have enough left over to freeze.)
Monday, December 1, 2008
Sunday, November 2, 2008
Lemon Thins
Carol Anne-This is for you!
Makes about 60 cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/4 cup lemon juice
Confectioners' sugar for dusting
Put a rack in middle of oven and preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda and salt into a bowl.
Beat together shortening, butter, and granulated sugar in a large bowl with an electric mixer at medium speed for 1 minute. Beat in extracts, zest, and juice and continue to beat unti smooth. Reduce speed to low and beat in flour mixture until well blended.
Roll heaping teaspoons of dough into balls and place about 2 inches apart on ungreased baking sheets, then flatten balls slightly with palm of hand. Bake cookies in batches until edges are just golden, 8-10 minutes per batch. Immediately transfer cookies to wire rack to cool.
Sift confectioners' sugar lightly over cooled lemon thins before serving.
The cookies keep in an airtight container at room temperture for up to 5 days.
Makes about 60 cookies
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 tablespoons unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 tablespoons finely grated lemon zest (from 2 lemons)
1/4 cup lemon juice
Confectioners' sugar for dusting
Put a rack in middle of oven and preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda and salt into a bowl.
Beat together shortening, butter, and granulated sugar in a large bowl with an electric mixer at medium speed for 1 minute. Beat in extracts, zest, and juice and continue to beat unti smooth. Reduce speed to low and beat in flour mixture until well blended.
Roll heaping teaspoons of dough into balls and place about 2 inches apart on ungreased baking sheets, then flatten balls slightly with palm of hand. Bake cookies in batches until edges are just golden, 8-10 minutes per batch. Immediately transfer cookies to wire rack to cool.
Sift confectioners' sugar lightly over cooled lemon thins before serving.
The cookies keep in an airtight container at room temperture for up to 5 days.
Pumpkin Cheesecake
Serves 12-14. This is a nice change from pumpkin pie and is an often requested recipe.
For Crust
3/4 cup graham cracker crumbs (from 5 crackers)
1/2 cup pecans, finel chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Fillling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur, such as Wild Turkey, or bourbon (optional, I never use it)
1/2 granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
For topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liquer or bourbon (optional, again I do not use)
Make the crust: Invert the bottom of springfrom pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.
Make the filling:Put a rack in middle of oven and preheat oven to 350 degrees.
Whisk together pumpkin, eggs brown sugar, cream, vanilla, and liqueur(if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Add pumpkin mixture and beat until smooth.
Pour filling into crust and smooth top. Put cheesecake on a baking sheet with sides and bake until center is just set, 50-60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
Make the topping:Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on a rack, about 3 hours.
Refrigerate cheesecake, covered, for at least 4 hours. Bring cheesecake to room temperature before serving. Garnish with pecans if desired.
For Crust
3/4 cup graham cracker crumbs (from 5 crackers)
1/2 cup pecans, finel chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
For Fillling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 tablespoon bourbon liqueur, such as Wild Turkey, or bourbon (optional, I never use it)
1/2 granulated sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 (8 ounce) packages cream cheese, softened
For topping
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon bourbon liquer or bourbon (optional, again I do not use)
Make the crust: Invert the bottom of springfrom pan (to make it easier to slide cake off bottom), then lock on side and butter pan.
Stir together crumbs, pecans, sugars, and butter in a bowl until combined. Press crumb mixture into bottom and 1/2 inch up sides of pan. Chill crust for 1 hour.
Make the filling:Put a rack in middle of oven and preheat oven to 350 degrees.
Whisk together pumpkin, eggs brown sugar, cream, vanilla, and liqueur(if using) in a bowl until combined.
Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in a large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Add pumpkin mixture and beat until smooth.
Pour filling into crust and smooth top. Put cheesecake on a baking sheet with sides and bake until center is just set, 50-60 minutes. Transfer to a rack and cool for 5 minutes. (Leave oven on.)
Make the topping:Whisk together sour cream, sugar and liqueur (if using) in a bowl. Spread on top of cheesecake and bake for 5 minutes. Run a knife around edge of cake to loosen it, then cool completely in pan on a rack, about 3 hours.
Refrigerate cheesecake, covered, for at least 4 hours. Bring cheesecake to room temperature before serving. Garnish with pecans if desired.
Tuesday, October 28, 2008
Bread Boule in 5-Minutes-a-Day
From "Artisan Bread in Five Minutes a Day" by Hertzberg and Francois
Spend about 20 minutes making a large batch of refrigerator friendly, no knead bread dough, and following a standard rise, can keep up to two weeks. Each day, the desired amount of dough can be removed, shaped and baked with the active time being only about 5 minutes.
3 cups lukewarm water (about 100 degrees)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour
Cornmeal, for pizza peel
In a 5 quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist (I often have to add extra water to make it moist enough to mix). It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
While stretching. most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection fo bunched ends, but it will flatten out durning resting and baking. This shaping should take no more than 1 minute.
Place the dough on the peel or baking sheet. Allow the loaf to rest for 40 minutes. It does not need to be covered. The bread might not rise much during this time; this normal.
Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Plaace a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450 degrees.
When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash 1/4 inch deep cross or tic-tac-toe pattern into the top.
Slide the loaf off the peel and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool on a wire cooling rack.
Spend about 20 minutes making a large batch of refrigerator friendly, no knead bread dough, and following a standard rise, can keep up to two weeks. Each day, the desired amount of dough can be removed, shaped and baked with the active time being only about 5 minutes.
3 cups lukewarm water (about 100 degrees)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour
Cornmeal, for pizza peel
In a 5 quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist (I often have to add extra water to make it moist enough to mix). It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.
Uncover the dough and sprinkle the surface with flour. Pull up and cut off a 1-pound (grapefruit size) piece of dough (serrated knives are best). Recover the remaining dough in the bowl and refrigerate for baking at another time.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick. Create a smooth ball of dough by gently pulling the sides down around to the bottom, rotating the dough as you go.
While stretching. most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection fo bunched ends, but it will flatten out durning resting and baking. This shaping should take no more than 1 minute.
Place the dough on the peel or baking sheet. Allow the loaf to rest for 40 minutes. It does not need to be covered. The bread might not rise much during this time; this normal.
Twenty minutes before baking, place a pizza stone on the center rack of the oven. If you don't have a baking stone, use another baking sheet. Remove any upper racks. Plaace a broiler pan on a rack below the pizza stone or on the floor of the oven. Preheat oven to 450 degrees.
When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to slash 1/4 inch deep cross or tic-tac-toe pattern into the top.
Slide the loaf off the peel and onto the baking stone. Quickly but carefully pour 1 cup of hot water into the broiler tray and close the oven door.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow the bread to cool on a wire cooling rack.
Tuesday, October 21, 2008
Escarole, Sausage, and White Bean Stew
Serves 4-6 as main course, takes about 40 minutes to make.
1 teaspoon olive oil
1 pound Italian Sausage ( sweet and/or hot), broken into 1-inch pieces
5 large garlic cloves, minced
1/2 teaspoon red pepper flakes (or to taste)
1 head escarole, trimmed and cut into 2-inch pieces
3 cups cooked or canned white beans such as great northern or navy, drained and rinsed
3 cups chicken stock
1/2 stick butter (4 TB.)
1/2 cup finely grated Parmesan
2 plum tomatoes, diced
2 tablespoons chopped fresh flat leaf parsley
Salt and Pepper to taste
ACCOMPANIMENT: extra-virgin olive oil for drizzling and shaved Parmesan cheese
Heat oil in a deep 12-inch skillet over moderately high heat until hot but not smoking. Brown sausage, stirring, for 7-10 minutes. Add garlic and red pepper flakes and cook, stirring until garlic is softened, about 2 minutes. Add escaarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring, for 1 minute.
Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring until butter is melted ans stew is heated through. Season with salt and pepper.
Ladle stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin olive oil and Parmesan.
1 teaspoon olive oil
1 pound Italian Sausage ( sweet and/or hot), broken into 1-inch pieces
5 large garlic cloves, minced
1/2 teaspoon red pepper flakes (or to taste)
1 head escarole, trimmed and cut into 2-inch pieces
3 cups cooked or canned white beans such as great northern or navy, drained and rinsed
3 cups chicken stock
1/2 stick butter (4 TB.)
1/2 cup finely grated Parmesan
2 plum tomatoes, diced
2 tablespoons chopped fresh flat leaf parsley
Salt and Pepper to taste
ACCOMPANIMENT: extra-virgin olive oil for drizzling and shaved Parmesan cheese
Heat oil in a deep 12-inch skillet over moderately high heat until hot but not smoking. Brown sausage, stirring, for 7-10 minutes. Add garlic and red pepper flakes and cook, stirring until garlic is softened, about 2 minutes. Add escaarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring, for 1 minute.
Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring until butter is melted ans stew is heated through. Season with salt and pepper.
Ladle stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin olive oil and Parmesan.
Crab Cakes Pawley's Island Inn
Beware: Once you make these you will never order crab cakes in a restaurant again!
1 cup mayonnaise (I like Hellman's)
1 1/2 tablespoons cracker crumbs, finely crushed
1/8 teaspoon cayenne
1/8 teaspoon English-style dry mustard
1/4 teaspoon fresh lemon juice
1 large egg white, beaten lightly
1 pound lumb crab meat, picked over (pay the extra money to get lump instead of backfin)
1 1/4 cups fresh white bread crumbs
1/3 cup clarified butter ( I often use combination of vegetable oil and butter, the oil keeps the butter from burning, but you still get the flavor from the butter)
lemon wedges for garnish
tartar sauce for accompaniment
In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and stir in the crab meat gently. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with the remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to four hours to firm them.
In a large heavy skillet heat the butter (or combination) over moderately high heat until it is hot, but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a platter. Garnish with lemon wedges and serve with tartar sauce if desired. Serves 6.
1 cup mayonnaise (I like Hellman's)
1 1/2 tablespoons cracker crumbs, finely crushed
1/8 teaspoon cayenne
1/8 teaspoon English-style dry mustard
1/4 teaspoon fresh lemon juice
1 large egg white, beaten lightly
1 pound lumb crab meat, picked over (pay the extra money to get lump instead of backfin)
1 1/4 cups fresh white bread crumbs
1/3 cup clarified butter ( I often use combination of vegetable oil and butter, the oil keeps the butter from burning, but you still get the flavor from the butter)
lemon wedges for garnish
tartar sauce for accompaniment
In a large bowl combine well the mayonnaise, the cracker crumbs, the cayenne, the celery seeds, the mustard, the lemon juice, and the egg white and stir in the crab meat gently. Form the mixture into six 1/2 inch thick cakes and coat the cakes with most of the bread crumbs. Sprinkle a large plate with the remaining bread crumbs, transfer the crab cakes to the plate, and chill them, covered loosely, for at least 1 hour and up to four hours to firm them.
In a large heavy skillet heat the butter (or combination) over moderately high heat until it is hot, but not smoking and in it saute the crab cakes, turning them once, for 4 minutes, or until they are golden. Transfer the crab cakes with a slotted spoon as they are cooked to paper towels to drain and arrange them on a platter. Garnish with lemon wedges and serve with tartar sauce if desired. Serves 6.
Monday, September 29, 2008
Inside-Out German Chocolate Cake
Grand Prize Winner Trinity Dessert Contest 2008
German chocolate cake meets dulce de leche! Adapted from The Gourmet Cookbook
Serves 12
FOR CAKE LAYERS
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch - process cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
3/4 stick (6 tablespoons) unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
3/4 cup boiling water
FOR FILLING
7 ounces sweetened flaked coconut
1 cup (4 ounces) coarsely chopped pecans
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
FOR GLAZE
2 1/2 sticks unsalted butter
10 ounces good semisweet chocolate, finely chopped
3 tablespoons light corn syrup
EQUIPMENT
Three 9-inch round cake pans; a 9-inch pie plate; parchment paper
MAKE THE CAKE LAYERS: Put racks in upper and lower thirds of oven and preheat oven to 350 degrees. Oil cake pans and line bottoms with rounds of parchment or wax paper.
Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together milk, butter, egg, yolk, and vanilla in a medium bowl until well combined. Add egg mixture to flour mixture, beating with an electric mixer at low speed, then increase speed to high and beat for 1 minute. Reduce speed to low and mix in boiling water until just combined (batter will be thin).
Divide batter among cake pans and smooth tops. Place two pans in upper third of oven and one pan in the bottom third (do not put top pans directly above bottom pan) and bake, switching position of pans and turning them around halfway through b aking, until a wooden pick inserted in center of cakes comes out clean, 20-25 minutes total.
Transfer pans to racks to cool for 15 minutes. Reduce oven temperature to 325 degrees. Run a thin knife around edge of pans and invert layers onto racks, remove paper, and cool completely.
MAKE THE FILLING WHILE THE LAYERS COOL:Spread coconut on a baking sheet with sides and spread pecans on another sheet. Toast coconut in lower third and pecans in upper third of oven, stirring occasionally, until golden, 12-18 minutes. Transfer sheets to racks to cool. Put a rack in middle of oven and increase oven temperature to 425 degrees.
Pour condensed milk into pie plate and cover tightly with foil. Put pie plated in a larger baking pan, add enough boiling water to reach halfway up sides of pie plate, and bake for 45 minutes.
Add more boiling water as needed to reach half-way up sides of pie plate and bake, still covered, until milk is thick and brown, about 45 minutes more.
Remove pie plate from water bath. Stir coconut, pecans, and vanilla into baked milk and keep warm, covered with foil.
MEANWHILE, MAKE THE GLAZE; Melt butter in a 3-qt. saucepan. Remove from heat, add chocolate and corn syrup, and whisk until chocolate is melted. Transfer 1 cup glaze to a bowl and set remaining glaze aside in pan. Refrigerate glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
ASSEMBLE THE CAKE: For easier handling, put bottom of cake layer upside down on a cardboard cake round or removable bottom of a tart pan and place on a rack. Set rack over a baking pan, to catch excess glaze. Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. To[p with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer. Spread chilled glaze evenly over top and sides of cake.
Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides evenly. Shake rack gently to smooth glaze. Refrigerate cake until glaze is firm, about 1 hour.
Cake can be made up to 3 days ahead and refrigerated, covered. Bring to room temperature before serving.
Pour condensed milk into pie plate and cover tightly with foil. Put pie plated in a larger baking pan, add enough boiling water to reach halfway up sides of pie plate, and bake for 45 minutes.
Add more boiling water as needed to reach half-way up sides of pie plate and bake, still covered, until milk is thick and brown, about 45 minutes more.
Remove pie plate from water bath. Stir coconut, pecans, and vanilla into baked milk and keep warm, covered with foil.
MEANWHILE, MAKE THE GLAZE; Melt butter in a 3-qt. saucepan. Remove from heat, add chocolate and corn syrup, and whisk until chocolate is melted. Transfer 1 cup glaze to a bowl and set remaining glaze aside in pan. Refrigerate glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.
ASSEMBLE THE CAKE: For easier handling, put bottom of cake layer upside down on a cardboard cake round or removable bottom of a tart pan and place on a rack. Set rack over a baking pan, to catch excess glaze. Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. To[p with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer. Spread chilled glaze evenly over top and sides of cake.
Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides evenly. Shake rack gently to smooth glaze. Refrigerate cake until glaze is firm, about 1 hour.
Cake can be made up to 3 days ahead and refrigerated, covered. Bring to room temperature before serving.
Carrot Cake Cookies
Makes about 25 sandwiches
Adapted from Martha Stewart Cookie of the Week
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1/2 pound) unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
cream cheese frosting
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with paddle attachment, combine sugars and butter; beat until light and fluffy, 3-4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. 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 in refrigerator until firm, at least 1 hour. May put in freezer for 30 minutes if you are in a hurry.
3. 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 brown and crisped, rotating pan halfway through baking to ensure even color, 12-15 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 with a second cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.
Cream-Cheese Filling
Makes about 2 cups, also good on cupcakes
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1. Place cream cheese in a medium bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating with mixer until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla and stir to combine.
Adapted from Martha Stewart Cookie of the Week
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1/2 pound) unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
cream cheese frosting
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with paddle attachment, combine sugars and butter; beat until light and fluffy, 3-4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. 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 in refrigerator until firm, at least 1 hour. May put in freezer for 30 minutes if you are in a hurry.
3. 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 brown and crisped, rotating pan halfway through baking to ensure even color, 12-15 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 with a second cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.
Cream-Cheese Filling
Makes about 2 cups, also good on cupcakes
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1. Place cream cheese in a medium bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating with mixer until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla and stir to combine.
Thursday, September 25, 2008
Introduction
Hey Friends, check out my new recipe blog! I will post recipe requests here for you, and anything special that comes along.
Thank you,
Christi
Thank you,
Christi
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