Closing up Shop, for a week at least

It was a sad day.

I just boxed up my kitchen Aide Mixer (sniff) and all my baking equipment and ingredients(sigh). So, I won't be making any new recipes until after my move to Utah. But it won't be that long, because I get there on August 1st, Yipee. So, as soon as I can unload all my baking supplies and get my cupboards stocked, I will be back, eagerly baking and blogging.

For now though, I will post some of my favorite tried and true recipes.

Starting with...

Carrot Cake Sandwich Cookies

These sandwich cookies are so delicious. Everybody always loves them at the parties I take them to. The cookies are really moist and chewy from the brown sugar, carrots and oats and all the warm spices make them so yummy. Sandwiched together with a rich cream cheese frosting and you've got yourself one fantastic cookie.

This is a picture from MarthaStewart.com. I can't find the one I took, but it looks way better than this sad shot. Anyway, don't go by the photo, they really are tasty

Ingredients
Makes about 25 sandwiches
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
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
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
Cream Cheese Frosting

Directions

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

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.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and 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, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting
This frosting is so yummy. It would be great on cupcakes and regular cakes too.

Makes about 2 cups
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

Directions
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. 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 could add 1 cup raisins or 1 cup toasted pecans if you'd like. Or half and half of each. Also, golden raisin are nice in these.