My favorite cookies

I originally made this cookie for a birthday party of mine- a few years back. We usually combine the 4th of July & my birthday and have a big party with friends/family. I wanted something I could use both frozen and fresh- and I don’t like cake a whole lot, so I was leaning towards making cookies. Something tiny and easy to hold… Something close-your-eyes-to-chew delicious. Victory! They’re of my biggest sellers at the market each summer.

Carrot Cake Sandwich Cookies

  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots
  • 1 cup raisins
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 5-7 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, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop to scoop dough onto prepared baking sheets, leaving 2 inches between cookies. 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 about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie.

Cream Cheese Frosting

  • 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

Soften cream cheese in your mixing bowl. 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.

You can also use Vanilla ice cream to fill these- and they are amazing either way.

Enjoy 🙂


Mmm Spinach Soup… my favorite.

So I’m going to share. Nice, huh?

Spinach Soup

1/2 cup butter

2 onions or shallots, chopped

5 cloves garlic, diced

4 large potatoes, peeled & chopped

1 46.5 oz can chicken broth

1 giant tub of organic baby spinach (I think it’s 1lb?)

4 cups water

Fresh ground nutmeg

Ok, ready?

Chop & dice your onions & garlic- and throw in the stick of butter, cut into tablespoon size pieces.

Cook until translucent, add a little salt & pepper.

Get out your Titan peeler, and if you don’t have one… buy one. It’s one of those kitchen tools you’ll love so much you wont be able to imagine your life before it. Seriously. Peel your potatoes, and chop them into fairly small pieces. You’re going to blend them in, so you want them small enough that they cook quickly & evenly.

Add the chicken broth, put the lid on your stock pot, and let it simmer for 10 minutes, or until the potatoes are tender.

Pack the entire container of spinach into the pot- turn the burner off, and put the lid back on. Let it sit for another 10 minutes, or until you can see the spinach has softened. I have a serious lack of patience when it comes to this soup- and it always comes out perfectly.

Soft spinach- ready to blend!

Now the fun part 🙂 Get out your immersion blender and start blending. If you haven’t bought an immersion blender yet, I wholeheartedly recommend them.  I paid $1.99 for mine at the Goodwill so it doesn’t have to be expensive. They’re $20 retail, and the amount of stress & clean-up time they eliminate will more than justify the purchase. I used to make this soup with my food processor and I can’t tell you how much easier it is with the immersion blender. I’ve used it for everything: potato leek soup, whipping cream, Hollandaise sauce, even mixing orange juice concentrate.

After it’s blended to a smooth & brilliant green (I’d show you a picture but the camera got all steamy) add your 4 cups of HOT water. Blend a little more, grate a little fresh nutmeg on top…and….

Voila! Heaven in a bowl… with enough leftovers to freeze some 🙂 It’s especially good with Indian Flatbread… 🙂

Enjoy!