Today I had the itch to fidget around my kitchen…and, by the same token, take care of my sweet tooth, as well. I mentioned ‘carrot cake’ to my hubby, and he sort of just cringed. He claims to not liking it. Our little guy won’t even acknowledge it.
There is no doubt that I like carrot cake, but I was not about to have a carrot cake me party all by my lonesome. So here’s to compromising with…
Carrot Cake Cookies!
INGREDIENTS:
- 1/2 cup raisins
- 1/4 cup old-fashioned oats
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup (packed) dark brown sugar
- 1/2 cup sugar
- 1 large egg (or two small)
- 1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box grater)
- 1 1/2 cups self-rising flour
- 1 1/4 teaspoons ground cinnamon
- 1/2 cup chopped walnuts plus additional for garnish (optional)
PREPARATION:
1. Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment.
2. Place raisins and oats in small bowl; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes.
3. Beat butter and both sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend.
4. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky).
5. Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 to 2 inches apart.
6. Bake cookies, 1 sheet at a time, until light golden, about 20 minutes (cookies will be soft).
7. Cool on sheets 5 minutes, then transfer to racks and cool completely.
Adapted from Bon Appétit Magazine, May 2010 Issue
PART II!
Yes, today there is a part two…the original recipe called for Carrot Cake Cookies with Cream Cheese Icing, however, the hubby cringed moves forward with ‘icing’, as well. Thus, here’s to compromising, part II with…
Avocado and Banana Ice Cream!!
INGREDIENTS:
- 2 medium-sized chopped bananas
- 2 medium to large size chopped avocados
- 1 tablespoon of lemon juice
- 1 1/2 cups of whole milk
- 1/2 to 1 cup of sugar (depending how sweet you want it)
- 1 cup of heavy cream
- 1 tsp vanilla
PREPARATION:
- In a large mixing bowl add-in the avocados, bananas, lemon juice, milk, and sugar. Mix well with a spatula.
- Add-in the milk and heavy cream.
- If you have an ice-cream maker, process the mixture in an ice cream maker according to manufacturer’s directions.
- If you do not have an ice-cream maker, add the avocados, bananas, lemon juice, milk, and sugar to a blender and puree.
- Transfer the mixture to a mixing bowl and whisk in the heavy cream.
- Let the mixture chill in the refrigerator for 4 to 6 hours or until it reaches a temperature of 40 degrees F. This step is very important.
- Serve now as soft serve or freeze in your freezer until hard.
- For a fun variety…make a carrot cake cookie ice cream sandwich! Whew, that was a mouthful 😉 Bon Appétit!
