Inside-Out Carrot Cake Cookies

Carrot Cake is something that I have grown to like as I have gotten older.  The thought of eating carrots in a cake grossed me out when I was a kid.  As I got older and saw it at parties I just assumed that I did not like it and passed on it.  Finally one day I decided to try and it, and sweet success.  The cinnamon, nutmeg, and sweetness of the carrots was so moist ( sorry for using that word) and wonderful.  By far the best part is the cream cheese frosting.    Making  this cake into small cookies is the best way to individually enjoy this wonderful dessert.  The cookies are just the right size and combination of sweet and savory.  I did leave the walnuts out of my recipe because I don't enjoy them in this cake, however feel free to add them to your cookies. ( use 1 cup of your favorite nut for this recipe)


Inside-Out Carrot Cake Cookies

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick ( 1/2 cup) unsalted butter, at room temperature
1/3 cup plus 2 tablespoons packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots ( 2 medium carrots)
1/2 cup raisins
8 oz. cream cheese
1/4 cup honey

Pre-heat oven to 375, butter ( or spray) 2 baking sheets.  Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugar, egg, and vanilla in a bowl with an electric mixer at medium speed until pale yellow in color and fluffy.  Mix in carrots and raisins at low speed, then add flour mixture and beat just until combined.

Drop about 1 1/2 tablespoons of the batter per cookie 2 inches apart on baking sheet, and bake.  Turn the baking sheet half way thought the bake time to make sure you get even coloring on the cookies.  Bake for 12-16 minutes, cookies should be light brown and springy to the touch.  Cool the cookies on the baking sheets for 1 minute and than transfer to a cooling rack.

While cookies are baking, blend cream cheese and honey in mixer until smooth.

Sandwich flat side of cookies together with a generous tablespoon of cream cheese frosting in between.


recipe adapted from epicurious.com

Jalapeno Popper Grilled Cheese

Jalapeno Popper Grilled Cheese, do I have to say anything more to make you want to rush out and make this?  I love the idea of grilled cheese sandwiches, however every time I have them I feel that something is missing.  Once I thought about adding different ingredients to a grilled cheese I got excited!.  I enjoy Jalapeno Poppers, with the crunch of the breading, the hot melted cheese and the slow heat from the jalapeno.  These flavors were a perfect match for a grilled cheese sandwich.

I could not imagine biting into a grilled cheese sandwich with all of the melted gooey cheese and hitting a raw jalapeno pepper.  I thought the best way to have all the flavors at the same temperature and texture was to roast the peppers, also it would add a smokey taste to the sandwich.  This sandwich turned out wonderful!  The buttery bread was perfectly crisp and it held up to the melted cheese, and the spicy jalapeno peppers.  I am not the biggest fan of cream cheese, however it was the winning ingredient in this sandwich.  This is one of the creamiest and cheesiest grilled cheese sandwiches I have ever had!  I served this with a cold beer and a huge bowl of cool and creamy guacamole.


Jalapeno Popper Grilled Cheese
    makes one sandwich

2 Jalapeno peppers
2 slices of bread ( I used sour dough)
1 tablespoon butter, room temperature
2 tablespoons cream cheese, room temperature
1/2 cup sharp cheddar cheese, shredded


Cut the pepper in half and scrape out the seeds.  Place the peppers on a baking sheet with the cut side facing down.  Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.  Place the peppers in a zip-lock bag, seal and let them cool for around 15 minutes.  Remove the skin from the peppers.  The skins should easily "pinch" off.

Butter the outside of each slice of bread and spread cream cheese on the inside.  Sprinkle half of the cheese on the cream cheese side, top with the jalapenos, place the remaining cheese and finally the other side of bread.  Heat a non-stick pan over medium heat,  Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

adopted from closetcooking.com

Oreo Cheesecake

Oreos....they are a staple in my house.  You could always find them in the refrigerator when I was growing up and now I keep them in my own apartment.  Yes, I said refrigerator, they are the best cold.  My husband asked me a few weeks ago to make an Oreo cheesecake.  He loves cheesecakes and I adore Oreos, therefore I thought it was a wonderful idea.

 This recipe is easy to follow, remember to always place your cream cheese in the mixer first and let it beat for at least 20 minutes.  You can get the rest of your ingredients together while it is creaming.  It is very important to make sure that the cream cheese is light and fluffy.  If there is not enough volume to the cream cheese, your cheesecake will be dense.  Also I know that you will want to dive right into this cheesecake, but wait the 24 hours.  Cheesecakes are best when they sit for a long amount of time to have a stronger and creamy taste.

Oreo Cheesecake

Crust:
1 1/2 cups Oreo Cookies Crumbs ( it was 24 Oreo cookies, finely chopped)
2 tablespoons melted butter

Filling:
1 1/2 pounds cream cheese ( three 8 ounce packages)
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoons vanilla
1/4 cup all purpose flour
8 ounce sour cream
5 Oreo cookies ( chopped for batter)
10 chopped Oreo cookies for the top of the Cheesecake

Crust:
   Spray the spring pan with cooking spray on the bottom and the sides of the pan.  Mix melted butter with Oreo crumbs and press into a 9" spring pan.  Cover the bottom and go up the sides a little bit.  Set aside.

Filling:
Make sure that all your ingredients are at room temperature, this will make sure that they all blend together.  Beat the cream cheese until light and fluffy.  Add the sugar slowly mix till combined.  Add one egg at a time and continue to beat until blended.  Add the vanilla, salt, and flour to the cream cheese mixture and beat until smooth.  Add the sour cream and beat well.  Turn off the mixer and stir in the chopped Oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the chopped Oreo cookies on to the top of the cream mixture.  Place the pan in the pre heated oven at 325 on the middle rack.  Bake for 45 minutes, the sides of the cheesecake should be firm with the middle still wobbly.   When the time is up turn off the oven and prop opened the door.  Leave in the oven for one hour.  This allows the cheesecake to cool evenly.  Take out of the oven and let cool enough to place in the refrigerator for 24 hours.

adopted from copykat.com

Mini Boston Cream Pie

Today is my Uncle's birthday! He is the one that when I told him I was going to culinary school, he looked at me and said " You do know that people in that field are passionate,  creative, work like dogs, and are totally nuts". I smiled and said " Yeah I know", he than smiled back and said " you will fit right in, kid". In honor of his birthday I made his favorite dessert.....Boston Cream Pie.  However being that I am a little nuts, I wanted to make the traditional cake a little different.  Since I love all things mini (  I'm even, a proud owner of a Mini cooper) I thought I would make individual pies.  Boston Cream Pies are a yellow cake with pastry cream in the middle topped with ganache glaze.  The recipe below can also be used to make one 8" inch round cake following the same ingredients and directions.


Vanilla Cake
 adapted from Martha Stewart Cupcakes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces ( 6 tablespoons) unsalted butter, room tempature
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees.  Spray standard muffin tin.  Whisk together flour, baking powder, and salt in a small bowl.  Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed until thick, around 5 minutes.  Mix in dry ingredients.

Bring milk and butter to a boil.  With mixer on low speed, add milk mixture to batter, and beat until smooth.  Add vanilla.  Divide batter among muffin cups, and fill halfway.  Bake cupcakes until light brown, about 15 minutes depending on your oven.  Let cool in pan for 10 minutes and then tranfer to cooling rack. 

Vanilla Cream

2 large eggs yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract

Whisk yolks until smooth.  Mix sugar, cornstarch, and salt in a saucepan over medium heat.  Add milk in a slow, and steady stream.  Cook, stirring, until mixturebegins to bubble and thicken, about 5 minutes.

Pour 1/3 of milk mixture into yolks, whisking constantly.  Pour mixture back into saucepan, and cook over medium heat, whisking the whole time, until thick.  Stir in vanilla.  Pour into a bowl and cover with plastic wrap.  Place plastic wrap directcly on the surface.  Refrigerate for at least 1 hour, or up to 2 days.

Ganache

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Place chopped chocolate in a bowl and add the corn syrup.  Bring cream to a boil in a small saucepan.  Remove from the heat and add to the chocoalte and corn syrup.  Let stand for 5 minutes, so not stir.  After waiting 5 mintures, whisk until smooth.  Let cool, and use immediately.


Assembly

Using a serrated knife, cut each muffin in half horizontally. Pipe or spread cream onto the muffin.  Sandwich with the top. 

Spoon ganache glaze over the top of the muffin. 

For the love of cheese

When it comes to food I don't believe in monogamy I have many loves, and if we are talking about loves than we must be talking about cheese.  I have always adored cheese, but lately I have come to a whole new level.  I have been reading a book about cheese making and selling, " Cheesemonger: A Life on the Wedge" by Gordon Edgar.  I have even gone so far as looking into an internship in Vermont for the summer.  ( You will soon learn that when I get excited about things I jump one step too far.  No I will not be going to Vermont this summer.  However a girl can dream of milking a goat, wearing a hair net and smelling like cheese all day if she wants to!) 
       While looking into different dairy farms, I came across Beehive Cheese Co. based out of Uintah, Utah.  They have some of the most marvelous cheeses.  My birthday was just in January and I thought it was a great idea to ask for a cheese box from Beehive.  I received the package today and I could not be more excited about it.  In the box was seven little treasures.  Promontory, Promontory smoked with English Walnuts Shells and Apples, Uintah Jack, Promontory with Habanero, Squeaky Bee Curds, Squeaky Bee Curds with Cajun flavors, and Barley Buzzed: Espresso and Lavendar rubbed. 

I know that I am giving this company free advertising but they deserve it.  Just one bit of the Barley Buzzed and you will know why I love cheese so much.  The creamy, melt in your mouth, texture with the bold and sweet rubb is enough to make you want to join me in Vermont this summer.
   

Chicken and Sun-Dried Tomatoe Pasta

Tomatoes are one of my favorite things to eat especially in the summer.  I love when you eat one fresh from the garden and it is still warm from the sun.  Being that it is winter, I find myself longing for the taste of summer.  Therefore I decided to make dinner with the next best thing, sun-dried tomatoes.  I have an obsession with sun-dried tomatoes.  I love the deep red color, the chewy texture and the sweet taste it gives when you add them to any dish.  One of my favorite ways to eat them is with pasta!







Chicken and Sun-Dried Tomatoe Pasta
adapted from Bon Appetit
 


3/4 cup chopped drained oil-packed sun-dried tomatoes ( keep 2 tablespoons of the oil)
2 skinless boneless chicken breast, cut into 2" stripes
1 pound of your favorite pasta
4 large garlic, minced
1/2 cup chopped basil
3/4 cup canned low-sodium chicken broth
1/2 cup Gruyere cheese, grated
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted


Place 1 tablespoon of the sun-dried tomatoe oil in a skillet over medium heat.  Saute chicken until cooked through and no longer pink.  Transfer chicken to a plate.  Do not clean the skillet!

Cook the pasta in a large pot of boiling salted water until tender, just around 8 minutes.  Drain pasta and transfer to a large bowl.

Heat the remaining 1 tablespoon of tomato oil in skillet over medium-high heat.  Add the garlic and cook till tender, 1 minute, than add the sun-dried tomatoes, chicken broth, prosciutto, and chicken.  Bring to a boil for 5 minutes and than add the Gruyere cheese.  Pour over pasta and toss to coat.  Sprinkle with salt, pepper, and chopped basil.