This past Easter I was pondering what to bake– trying to decide between hot cross buns and cream-filled chocolate eggs– when I realized that I had a big bag of carrots languishing in the crisper drawer, leftovers from a delicious batch of bolognese sauce. I immediately discarded all other options in favor of carrot cake– a cake that I love, but rarely make for some reason. And I knew just the recipe– another Smitten Kitchen post that I’d bookmarked a while ago but never gotten around to trying, carrot cake with graham crackers.
That’s right, there are pulverized graham crackers in the batter, taking the place of some of the flour. Honestly, though, with all of the spices in the mix I couldn’t really taste the graham flavor, so I’m not sure how successful that element was in this case. But the rest of it was a very nice cake (a little heavy on the frosting, but some people like it that way), and since the top was looking a little plain once I assembled it, I made a batch of candied carrot curls to decorate!
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
** Wow, I just realized that this is my 250th post! It’s hard to believe I’ve done so much in a relatively short period of time! Thanks to all my readers, and I’m looking forward to more projects in the future!**
So I’ll admit right now that I already have a favorite recipe for oatmeal chocolate chip cookies (with salted pecans!) and that this isn’t it. However, that recipe calls for creaming butter, and some days you just don’t feel like breaking out the stand mixer, you know? And this recipe only needs you to melt the butter, which makes for chewier cookies anyway, so I decided to give it a shot.
The finished cookies were tasty– not mind-blowing, but pretty darned good. They didn’t spread out in the oven much at all, which surprised me, and the dough remained oddly dry the entire time, which was a bit odd… but they were still chock-full of chocolate and pecans, and it’s hard to go wrong with that combination. I would still prefer a cookie recipe that didn’t require chilling for 2 hours before baking (what a pain)– it’s possible that if I’d baked the dough right away I’d have gotten more spreading. I may try it the next time I have a craving for sweets.
In the meantime, here’s the recipe. Enjoy!
Okay, so first things first– I’ve got to admit that these are a shameless cheat. They’re technically my Pumpkin Pecan Chip muffins with frosting, not cupcakes. But really, once you’ve added white chocolate chips to muffins, they basically become cupcakes by another name anyway, right? And the topping makes all the difference, I promise you!
To take these muffins over the top into cupcake territory, slather them with a brown sugar/cream cheese frosting, then top them with candied ginger and toasted pecans. The combination is amazing– creamy, crunchy, spicy, and everything you’d want in an autumn dessert!
I recently co-hosted a baby shower for a friend of mine, who was expecting a baby boy. Seeing as she and her husband are huge Star Wars fans, we decided to make the shower space-themed. Of course I was in charge of desserts, and one of my contributions was this batch of planet cookies.
I started off with my favorite chocolate cutout cookie recipe, which I cut into circles of varying sizes and baked. Then I made a batch of my cream cheese fondant and tinted it yellow, blue, green, and red.
Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
Yet another use for the candied lemon peel— lemon ice cream! I decided to make this a no-churn recipe, since it’s easier and I don’t have to stress over whether or not my ice cream canister has frozen enough. The result is creamy, delicious, with plenty of zing from the lemon juice and some nice grown-up undertones from the slightly bitter candied peel. Best of all, it takes about ten minutes to mix up and put into the freezer, so for ten minutes of work and a few hours of freeze time, you can enjoy this amazing ice cream!