Posts Tagged With: martha stewart

Cream Cheese Frosting

Posted on March 29, 2012 by Shoeless

Cream Cheese Frosting

This is a great versatile recipe that can be used for any type of cookies or cakes. I won’t lie…this is stole from Martha Stewart Living, June 2003 issue. It’s a basic simple Cream Cheese Frosting…granted it’s exactly the same as my mother-in-laws awesome frosting…so…is it really stealing? (I only “stole” it cause it was easier to copy and paste from another site than write the whole recipe out all over again. :)

  • Makes about 2-3 cups

Ingredients

  • 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

Directions

  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

*1 cup of confectioner’s sugar makes it into a not-very-sweet icing. Some people like that, I personally, prefer a sweeter icing so we ended up using about 2 1/2 cups of sugar. Start with 1 cup and add in until it hits the sweetness level you like.

Carrot Cake Cookie Sandwiches with Cream Cheese Icing

Categories: At Home, Recipes | Tags: , , , , , , | Leave a comment

Carrot Cake Cookies

Posted on March 29, 2012 by Shoeless

“Fat kids heaven”

I LOVE Carrot Cake…and I really love Trader’s Joe’s inside out carrot cake cookies, sadly, I’m 3 hours away from the closest Trader Joes. These, however, are SO good they may make me swear off the Trader’s Joe’s version for ever. My husband’s response after he took a bit “Oh my god, I’m in fat kid heaven.” I’m not usually okay with making fat kid jokes…but, these are so good. I’ll let it slide. The recipe is modified from a Martha Stewart recipe and is slightly modified from the recipe I found at A Whisk and a Prayer.

Carrot Cake Cookie Sandwiches
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 cinnamon
1/2 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3-4 large carrots)
-Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
-Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
-In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; 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, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie. (Personally, I didn’t like the Sandwich…maybe my mouth just isn’t big enough? So we just topped ours with the icing and ate them individually)
According to Martha Stewart these made 28 sandwiches…maybe I just made mine really big, I got 28 cookies total, which would make you 14 sandwiches.
Bonus picture: My amazing hubby mixed up the frosting for me…how sexy is a man that can cook??
Categories: At Home, Recipes | Tags: , , , , , | 8 Comments

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