Carrot Cake Sandwich

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Absolutely messy…but worth every finger lick. This is a great Easter dessert for kiddos & for the kids in all of us!

So go ahead & top off your chocolate bunny filled bellies with this delicious recipe…and if you aren’t leaning towards cookies this year try my vegan carrot cake or carrot cake donuts recipes!

Let’s get to the yum…

  1. Preheat the oven to 350degrees & line 2 baking sheets with parchment paper
  2. In a small bowl toss 2C shredded carrots & 3T brown sugar – then line a colander with 2 paper towels & place mixture inside to let seep – set aside for 10minutes
  3. In a large bowl whisk together 1C flour, 1/2C brown sugar, 1t cinnamon 1/4t baking soda & 1/4t salt
  4. In a microwavable bowl melt 2T butter then stir in: 2T canola oil, 1t grated orange rind, 1/2t vanilla extract & 1 egg
  5. Combine the liquid bowl with the dry & then add the carrot mixture
  6. Grab your cookie sheets, drop dough roughly 2 inches apart (~ 14cookies) & bake for ~11minutes

While baking whisk together 4oz cream cheese, 2T melted butter, 1/4t vanilla extract & 1/8t salt – then slowly add in 1C powdered sugar. Whisk or beat for 3minutes til mixture gets thicker.

Nutritional Info Per Sandwich (Makes 6): as mentioned in prior posts, calories don’t count during the holidays 

Continue reading for ingredient list & original recipe…

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Hello!

Untitled1Hellllooo from the good state of Pennsylvania! Sorry for the lack of posts but I have been traveling for a baby party & wedding fun! We just celebrated my beautiful nieces first birthday (yes, SHE IS ONE ALREADY) with a Minnie Mouse themed party! Then the hub & I helped our dear friends say ‘I do’ with a winter wonderland themed wedding in Pittsburgh that was over the top fun with a cookie table & all!

Now I am back in my hometown to hang with my family, lounge in my pjs & whip up some dishes from the past for my fam to taste. Here are a few of my faves that I will be creating in the kitchen this week. Check them out…

Maple Cinnamon Pancakes

Tofu Stuffed Shells

Roasted Fennel Beet Salad with Citrus Vinaigrette

OMG Overload Cookies

Hope you enjoy!  I will be back next week relaxed & hopefully out of my pjs 😉

Peanut Butter, Pretzel & Chocolate Chip Cookie

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These bad boys were too good to be true. Thank goodness I shipped the hub off to work with the remainder, or else the combination of me at home alone writing a post about them would have not ended well – hellooo belly ache!

Honestly, this is such a simple cookie recipe and I’m kind of unsure why I haven’t thought about making these sooner! Plus it contains literally all of my fave indulgences smashed into a nugget of a cookie, hello heaven!

Get your tastebuds ready…

  1. Preheat oven to 350degrees & prep 2 cookie sheets with either a Chico Chef or parchment paper
  2. In a large bowl add 1/2C Earth balance soy butter at room temp (to get the perfect consistency I opted for the defrost button on the microwave for 30seconds) & stir in 3/4C coconut sugar til combined
  3. Mix in 3/4C creamy peanut butter, 1 egg & 1t vanilla extract – then, slowly mix in 1/2t baking powder & 1.25C flour
  4. Once dough is formed fold in 3/4C chocolate chips & 3/4C crushed pretzels
  5. Chill dough for 30minutes in fridge
  6. After 30minutes form 24 balls (about the size of 1 heaping tablespoon), place on prepped sheets & press down slightly (bottom of cup with a little non-stick spray on it works best)
  7. Bake for 8-10minutes (they may still be doughy when you take them out but that’s fine), remove & let cool on wire rack

Enjoy these scrumptious treats! They will last up to a bit over a week if stored in tupperware or else freeze them up so you can enjoy these treats for even longer!

Nutritional Info Per Cookie (Makes 24): 170 calories – 10 grams of fat – 18 carbs – 3.5 grams of protein

Continue reading for ingredient list & original recipe…

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