by amanda

Carrot Cake Whoopie Pies

April 15, 2014 in cookie by amanda

Do you guys leave anything for the Easter Bunny?

I don’t remember leaving anything as a kid (maybe I did?) but my husband insists that he likes carrots and my oldest insists that he also likes hard-boiled eggs.

I’m hoping that maybe he’ll leave me a basket this year if I switch things up and leave these Carrot Cake Whoopie Pies for him instead of boring carrots and eggs.

If you are a carrot cake fan, you will love these whoopie pies. It’s basically just a rearranged carrot cake cupcake! They’re really good and for some reason, even though I know that it’s technically two tiny cakes stuffed with cream cheese frosting, I still feel like it’s just an innocent cookie and I don’t feel guilty eating more than one.

Two years ago: Vanilla Bean Ice Cream
Three years ago: Funfetti Blondies
Four years ago: Pugliese

Carrot Cake Whoopie Pies

from Cooking Light

Ingredients

2 cups shredded carrot
2/3 cup brown sugar, divided
1/4 cup butter, divided
2 tablespoons canola oil
1 teaspoon orange zest
3/4 teaspoon vanilla, divided
1 egg
1 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt, plus a pinch, divided
1/4 teaspoon baking soda
4 ounces cream cheese
1 cup powdered sugar
1 tablespoon milk

Instructions

  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. Combine shredded carrots and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand for 10 minutes. Discard liquid.
  3. Microwave 2 tablespoons butter in a medium microwave-safe bowl until melted, about 45 seconds. Add oil, ring, 1/2 teaspoon vanilla, and egg. Whisk until well combined.
  4. In a separate large bowl, combined flour, remaining brown sugar (about 1/2 cup), cinnamon, salt, and baking soda; whisk together. Add carrot mixture and butter mixture; stir until everything is incorporated.
  5. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets. You should get 28 cookies. Gently pat dough down to form 2-inch circles.
  6. Bake for 11 - 13 minutes or until cookies are set. Let cool completely on wire rack.
  7. Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla, and a pinch of salt in a medium bowl. Beat with a mixer at medium speed until fluffy. Add powdered sugar and milk; beat at a very low speed until combined.
  8. Spread about 1 tablespoon on flat side of 1 cookie, top with another cookie, flat side down. Repeat with remaining cookies and filling.
http://fakeginger.com/2014/04/15/carrot-cake-whoopie-pies/

by amanda

Peanut Butter Chocolate Chunk Pudding Cookies

March 5, 2014 in cookie by amanda

I’ve been kind of obsessed with pudding cookies since I first tried them almost a year ago. Since then I’ve made pumpkin ones and cranberry pistachio ones. I just can’t get enough!

If you’ve never put pudding in cookies, I really suggest you try it. Especially if you love a soft cookie! The pudding takes a regular cookie and gives it a little something special.

These cookies are basic peanut butter cookies with chocolate chunks and then have a packet of vanilla pudding in it. Peanut butter cookies are probably at the top of my Favorite Cookies list so I’m sure you can imagine how much I loved these.

Two years ago: Chocolate Peanut Butter Cookies
Three years ago: Pulled Pork with Alabama Barbecue Sauce
Four years ago: Loaded Blondies

Peanut Butter Chocolate Chunk Pudding Cookies

about 3 dozen cookies

adapted from Sweet Pea's Kitchen

Ingredients

2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chocolate chunks

Instructions

  1. Preheat oven to 350F. Line two cookie sheets with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, salt, and vanilla pudding mix.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add in flour mixture and beat until just incorporated. Fold in chocolate chunks.
  4. Roll a heaping tablespoon of dough into a ball and place on prepared baking sheet. Flatten slightly.
  5. Repeat with the remaining dough, leaving about 2 inches between each ball of dough.
  6. Bake 10 - 12 minutes or until cookies just start to turn golden. Cool completely on a wire rack.
http://fakeginger.com/2014/03/05/peanut-butter-chocolate-chunk-pudding-cookies/

by amanda

Almond Bark Drop Cookies

December 24, 2013 in cookie by amanda

I promised you guys my favorite Christmas cookie so here it is!

I made these Almond Bark Drop Cookies last year on Christmas Eve so I didn’t get a chance to blog them. They were the first cookie on my list for this year and I’ve made them twice! We made them for my kid’s cookie exchange at school and they were perfect because they’re no-bake so he (a 6 year old) did almost all of the work! And then I made them again because… they were all gone and I was sad.

They are seriously delicious – you’ve got the crunchy Rice Krispies and peanuts and then the soft marshmallows. It’s pretty much the perfect cookie! You should definitely make them if you’re looking for one more option for Santa!

One year ago: What We’re Leaving for Santa
Two years ago: Mexican Hot Chocolate Cookies
Four years ago: Cranberry Orange Cookies

Almond Bark Drop Cookies

Ingredients

2 packages of white almond bark coating
1 cup crunchy peanut butter
2 cups dry roasted peanuts
2 cups Rice Krispies
4 cups miniature marshmallows

Instructions

  1. Melt the bark in a microwave for 2 minutes, stir and microwave 2 minutes more until melted. Stir in peanut butter until well combined and smooth. Add remaining ingredients. Drop by tablespoons on wax paper and allow to harden.
http://fakeginger.com/2013/12/24/almond-bark-drop-cookies/

by amanda

Italian Sugar Cookies

December 23, 2013 in cookie by amanda

I feel like the worst blogger ever. I actually made 4 different treats like week, took photos, and all that so I could blog them in the days leading up to Christmas. And then I totally dropped the ball.

You guys. I have been very busy watching vlogs, buying workout clothes (because I’m going back to my boyfriend Shaun T starting January 1st and you can’t restart a workout regimen without new clothes – duh) and tricking my husband into telling me which mall he had to go to to get my presents so I can harass him with “Is it…?” every 5 minutes. Very busy, I tell you.

I absolutely had to get these Italian Sugar Cookies up for you though because they’re that good! My husband actually made fun of them and said he was going to slice them in half and put sandwich meat in them since they look like little rolls but once he tried one, he took it all back. I guarantee Santa will love them!

I’m posting my favorite, favorite, favorite cookie tomorrow so maybe sure you check back!

One year ago: Eggnog Bread
Two years ago: Finnish Ribbon Cookies
Three years ago: Caramel-Filled Chocolate Cookies
Four years ago: Pumpkin Caramel Coffee Cake

Italian Sugar Cookies

Ingredients

6 eggs
1 cup sugar
1 cup shortening, melted and cooled
2 teaspoons lemon extract
4 cups flour
2 teaspoons baking powder
dash of salt
For the glaze:
1 cup powdered sugar
1 - 2 tablespoons heavy cream or milk
1/4 teaspoon lemon extract
sprinkles

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
  2. In the bowl of a stand mixer, beat together eggs and sugar until light in color. Add cooled shortening and lemon extract.
  3. In a separate bowl, sift together flour, baking powder, and salt. Add this to the egg mixture and beat until just combined.
  4. Taking a tablespoon at a time, roll into balls and place on sheet.
  5. Bake for 7 minutes or until the bottoms are a nice golden color.
  6. Cool on a baking rack before glazing.
  7. To make the glaze:
  8. Whisk powdered sugar, heavy cream (or milk), and lemon extract until no lumps remain.
  9. Dip each cookie in the glaze and top with sprinkles. Place on a wire rack over a paper towel to catch any drips. Allow glaze to harden before packing in an air tight container.
http://fakeginger.com/2013/12/23/italian-sugar-cookies/

by amanda

Peanut Butter and Jelly Bars (with Butter Flavored Olive Oil)

December 5, 2013 in bars, cookie, spon by amanda

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client.

Have you tried the STAR Butter Flavored Olive Oil?

I saw someone do a blog post about using it to make chocolate chip cookies a couple months back and was immediately intrigued. I really like oil over butter in certain baked goods but I still want that butter taste so this is kind of the perfect product for me. It’s also great because my stove hates me and trying to melt butter on it usually ends with brown butter and I don’t always want brown butter!

I found it at Walmart with all the other olive oils:

I typically wouldn’t use an olive oil for baking since they do have a very distinct flavor but this one is meant for baking. Or cooking. Or whatever you want!

I’ve been in the mood for peanut butter and jelly bars for weeks and finally decided to make them using this in place or the butter I would normally use. They turned out delicious and buttery in all the right ways!

The bars themselves are delicious. Like a peanut butter sandwich but obviously better! The cookie part stays nice and soft with the top bits getting just a tiny bit crisp. And the salty peanuts on top are the perfect compliment to the super sweet jelly. If you’ve never made PB&J bars before, I definitely suggest you try them.

Peanut Butter and Jelly Bars (with Butter Flavored Olive Oil)

Ingredients

1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup old-fashioned oats
1/2 cup STAR Butter Flavored Olive Oil
1/2 cup sugar
1 egg
1 cup peanut butter
1 teaspoon vanilla
3/4 cup strawberry jelly
2/3 cup salted peanuts, roughly chopped

Instructions

  1. Preheat oven to 350F. Line an 8x8 square pan with parchment or aluminum foil.
  2. Sift together flour, salt, and baking powder. Stir in oats. Set aside.
  3. In a mixing bowl, beat together STAR Butter Flavored Olive Oil and sugar. Add egg, peanut butter, and vanilla; beat until combined. Slowly add in flour mixture and beat until the flour is incorporated.
  4. Put 2/3 of the dough into the prepared pan and spread to the sides of the pan. Put jelly on the dough and use a spatula to spread it to all the sides. Dollop the remaining dough over the jelly - it doesn't need to cover it completely. Sprinkle with peanuts.
  5. Bake for 30 - 35 minutes or until the topping is golden brown.
  6. Cool on a wire rack before cutting and serving.
http://fakeginger.com/2013/12/05/peanut-butter-jelly-bars-butter-flavored-olive-oil/

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