Whole Wheat Carrot Cake Oatmeal Raisin Cookies

Adapted from BakingBites.com

Whole Wheat Carrot Cake Oatmeal Raisin Cookies
1 1/2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup grated carrots
1 cup quick-cooking (1 minute) oats
1 cup raisins

Preheat oven to 350F. Line a baking sheet with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla and spices.

With the mixer on low speed, or working by hand, stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.

Roll tablespoonfuls of batter into balls and drop onto prepared baking sheets, flatten slightly.

Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.

The KBo Conclusion:
I loved the idea of carrot cake cookies, and knew I had to try this recipe out. BakingBites always has great recipes, so I know doubt knew these would be no exception. When my plans for last night were suddenly cancelled, I immediately knew what I could do instead (no, I'm not lame for baking on a Thursday night, what? Don't you see that Corona Lite in the pic?).

After a pit stop at the Teet (I cannot stress enough how EXPENSIVE that place is! Pumpkin Pie spice alone was $5!!) I set out to make these delicious bites.

I decided to alter the recipe a little bit by using whole wheat flour instead of All Purpose, and I think everything came out just fine! I also didn't use quite a full cup of raisins, I just didn't think it needed a whole cup after adding all the carrots. And I was right! Although, I am sure it would taste good with more raisins as well if raisins are your thing...

I was also surprised that the BakingBites recipe called to just drop the dough onto the baking sheet without first rolling it into balls. As you can see from the oven shot, thats how I made the first batch and while the tasted great, they didn't have the cookie-like shape and thickness as the finished product in the first bowl picture, above. So I added in the instructions to first roll the dough into balls and then flatten it out.

I know bakers stress parchment paper for cookies, and I guess once I get more heavily into it I will buy some, but my mom (and grandmothers for that matter) have always used good ole nonstick spray so that's what I used and guess what? They tasted great and didn't stick!

All in all these were relatively simple, very good, very cakey and the carrot adds a great amount of moisture. I give them three thumbs up!

Wise words from my Nana....

The quest of life...ah, that elusive carrot.

I know you've heard me say this before so here I am again. Abraham Lincoln once said "most folks are as happy as they make up their minds to be." At once a very deep but simple thought. One of those things that says easy and does hard.

Just don't forget. TODAY is your life. Don't miss it. I spent a lot of my life thinking, "When "this thing" happens, my life will get started." I missed the point that the happening IS my life. God only gives us one day at a time. Stay in the moment and get the most out of it. The future will be there when you get there.

Smile, laugh, play, treat everyone you meet with respect, give a good day's work for a good day's pay, and most important of all...LOOK FOR THE GOOD! It's everywhere.

Chocolate Buttermilk Cupcakes with Chocolate Buttercream Frosting

Simply, delicious. I used the cocoa I bought in the Dominican Republic and also dressed these up a bit with some coconut on top of the frosting.

Chocolate Buttercream Frosting (from BakingBites.com)

1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar(I used 2)
1/4 cup milk
1 tsp vanilla extract

Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

Chocolate Buttermilk Cupcakes (from MarthaStewart.com)
Makes 12

• 3/4 cup all-purpose flour (spooned and leveled)
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
• 3 tablespoons unsalted butter, melted
• 6 tablespoons buttermilk
• 1 large egg
• 1 large egg white

1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

Enjoy!