Carrot Cake Sandwich Cookies

I tried this new recipe today. It's from Martha Stewart but I had to do some tweaking. Not sure if it is the high altitude of Utah or if I just like my cookies softer than ol' Martha. Whatever it was, they were delicious! I'm waiting for my mom to get home from her little trip so she can have some...she has an affinity for carrot cake. These little morsels are the perfect handheld dessert. A dessert that assures cream cheese icing in every bite!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
1/2 cup shortening
2 large eggs at room temperature
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
Cream Cheese Icing

Blend sugars, butter and shortening together until light and fluffy. Mix in egg and vanilla; stir well. In a separate bowl, combine flour, baking soda, baking powder, salt and spices; add to creamed mixture. Stir in oats and carrots, mix until well combined.

Drop dough by rounded teaspoonful on greased baking sheet (or better yet a baking sheet lined with parchment paper or silicone baking mat) at least 2-inches apart. Cookies will spread while baking. Bake in a 350 degree oven 8-9 minutes. Transfer baked cookies onto a wire rack to cool. Assemble sandwich cookies by pressing two together with a generous dollop of cream cheese icing in the middle. Store loosely covered. Makes about 35-40 (2 1/2") sandwich cookies.

Cream Cheese Icing
1 (8 oz) pkg cream cheese at room temperature
1/4 cup butter at room temperature
3 1/2 cups powdered sugar
1/2 tsp vanilla extract

Blend cream cheese and butter together until smooth. Whisk in powdered sugar and vanilla. Whisk until frosting is smooth and fluffy.

Chocolate Buttercream Cake

In honor of The Boy's 1/2 birthday, I made my most favorite chocolate cake recipe...Chocolate Buttercream Cake adapted from Barefoot Contessa. I've been making this cake for years and its dense, moist chocolately layers bring smiles to the faces of whomever I serve it to. Included is the Buttercream Frosting recipe, and while it is a jewel, the cake can carry off any favorite chocolate frosting beautifully (except purchased canned frosting because you know how strongly I feel about that).

*For best results, make sure all of your ingredients are at room temperature. Prepare your baking pans by greasing them generously and dust lightly with flour.

1 3/4 cups all-purpose flour

1 cup cocoa powder

1 1/2 tsp baking soda

3/4 cup butter (no substitutions)

2/3 cup granulated sugar

2/3 cup packed brown sugar

3 eggs

2 tsp vanilla extract

1 cup buttermilk

1/2 cup sour cream

Preheat oven to 350 degrees. Prepare 2-8" cake pans with butter and flour.

Combine flour, cocoa and baking soda in a small bowl. Set aside. In a bowl of an electric mixer fitted with a paddle attachment, cream the butter ans sugar on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk and sour cream. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Batter will be thick.

Divide the batter between the two pans and smooth the tops with a spatula. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

10 oz bittersweet chocolate

8 oz semisweet chocolate

3 extra-large egg whites at room temperature

1 cup granulated sugar

Pinch cream of tarter

1/2 tsp salt

1 lb UNSALTED butter at room temperature

2 tsp vanilla extract

Chop the chocolate and melt in a bowl over simmering water until smooth. Allow to cool.

Mix the egg whites, sugar, cream of tarter and salt in the bowl of an electric mixer fitter with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the chocolate and vanilla and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool and beat it again.