Friday, April 4, 2014

Carrot Cake Cut Out Cookies

Just in time for Easter, I made a new roll out version of one of my favorite treats! Carrot cake is just so perfectly, perfect for celebrating spring!




As with all my cut out cookies I started with my basic Citrus Vanilla cookie recipe. It's a recipe that I've tested and tested and I know it's great and it's so easy to adapt the flavors.

I added more flour and sugar to this version as you can see, because the carrots add a lot of extra moisture into the mix. If you want to stick with the original measurements or if you choose to use your own recipe and adapt it for these flavors, just squeeze out the carrot juice before adding the grated carrots to the dough.


Just look at those delicious carrot shavings and spices all mingled together! 


Carrot Cake Cut Out Cookies
recipe by me

Ingredients:
  • 3 1/2 to 4 1/2 cups Flour
  • 2 tsp. baking powder
  • 1 cup packed brown sugar
  • 1 cup butter, cold
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 cup grated fresh carrot (I used a zester to get very fine pieces)
  • 1/2 cup finely chopped walnuts or pecans (optional)
  • 1/2 cup finely chopped flake coconut (I like to pulse it in my food processor a few times just to break it down so the dough cuts easier)

Directions:
  1. Preheat oven to 350 degrees.
  2. Combine the flour, baking powder, cinnamon, ginger and nutmeg in a separate bowl and set aside
  3. In your mixer, cream the butter and sugar together.
  4. Add the egg and vanilla extract and beat until smooth.
  5. Add the grated carrot and mix until incorporated.
  6. Gradually add in the flour and spice mixture while mixing. Scrape the bowl as you add. 
  7. Add in coconut and nuts (if using) with the last addition of flour and mix until dough is uniform and pulls away from the bowl.
  8. Roll the dough out onto a lightly floured surface (I usually do this on waxed paper sheets so I can pop the into the fridge to firm up)
  9. Cut out the shapes you want and place onto your cookie sheets (lined with parchment paper, not waxed paper!)
  10. I usually place a tray of cut out cookies into the freezer for at least 5 minutes before placing in the oven, they hold their shape much better this way!
  11.  Bake for about 10-12 minutes. Cookies will be lightly golden on the bottom to very slightly brown on the edges. Remove from sheet and cool on rack.


This recipe yields a softer cookie, with a texture closer to Lofthouse sugar cookies (my weakness). These cookies are super delicious anytime, but seemed perfect for spring! So you can decorate them however you want!



Samantha
Flour De Lis

Thursday, April 3, 2014

Cookies and baby update

I have so many things to catch up on! And a few great new recipes to share with you! But first, a little update on cookies and the bump!
The last time I shared a picture, I was only 20 weeks and anxiously waiting for my appointment to find out if baby was going to be XX or XY.

And... it turns out our little bundle of joy is a sweet baby BOY!

Week 20. Hello baby boy!

Baby was not remotely shy this round and was happy to show off his goods ;) 

Week 30!
I feel like I doubled in size from week 20 to 30! And here is where we are now,
  • How far along: 30 weeks this past Sunday, 31 just a few days away! I can't believe only 9 weeks to go! 
  • Baby is the size of…: a butternut squash (17 inches and weighs a little over 3 pound!)
  • Weight gain: 30 pounds
  • Baby Bump: Is big and very noticeable! I am not sure exactly what it is about being pregnant that attracts the long and steady gazes of small children, like everywhere I go... It's strange. And it makes me laugh ;) 
  • Stretch Marks: None yet!
  • Exercise: I try to get at least 35 minutes on the elliptical and low intensity stretches and weights several times a week.
  • Cravings: Strawberries, watermelon, dates, water, waffles and lemonade (Starbucks iced passion tea lemonade to be specific, I could drink a gallon of it everyday, but I don't). 
  • Mood: Happy and tired, but mostly HAPPY :D
  • Sleep: Lots of tossing an turning and every time I move, baby decided he needs to move too! 
  • Wedding Ring: On
  • Baby Name?: All decided <3 li="" nbsp="">
  • Gender Prediction: I was totally WRONG about this! hahaha I was so sure it would be a girl. 
  • Movement: All day and day and several times at night. He's a busy little mover and shaker.
  • Maternity Clothes: I started off buying just a few bottoms and tops Pink Blush and then snagged a few more at local maternity stores. I really have been living in leggings and maternity tops and at this point I just don't want to buy anymore with only 9 weeks to go!
  • Baby Clothes: It's sooooo hard to not buy baby clothes! I keep telling myself not to buy anything else until after the shower, but it seems like every time I leave the house I come with something for baby!
  • What I am looking forward too: Baby shower!
  • What I miss: Sleeping through the night (on my back!) 
  • What I am not loving: All this added weight is really straining my feet and legs! My calves and feet have never been so sore! 
  • Favorite thing this week: Sunshine! We have had some really gorgeous days this week and I have loved being able to walk around outside and soak it up! 
I am still making cookies, just a few orders a week instead of a few hundred a week. I appreciate the smaller load, I am not sure I could handle much more than I am currently doing! 

Shipped these out earlier this week for a fun Seahawks theme baby shower! Now I kinda wish I was having a Seahawk baby shower! 



I hope everyone is having a wonderful day and enjoying all the joys of spring! It's finally SPRING! Yay!

Back soon with a great new, perfect for spring cookie recipe! 

Samantha
Flour De Lis