Carrot Cake Cookies with Allspice Orange Cream Cheese Filling

Carrot Cake Cookies
Preheat oven to 350F
Line cookie sheets with parchment paper.
Ready cooling racks.

Cream together:
1/2 c butter, unsalted (if using salted, omit salt in dry ingredients)
1/2 c dark brown sugar
1/2 c granulated sugar
1 lg. egg
1 T vanilla

Whisk together, then combing with butter mix:
1-1/2 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1-1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt (omit if using salted butter)

Mix into dough:
1-1/2 c grated carrots
20oz can crushed pineapple in pineapple juice, drained well (and I mean well, pick it up and wring it out with your hands, well.)
1 c walnuts, chopped

I used a cookie scoop (approx. 1 Tablespoon) and flattened the top of the cookies slightly before baking.  There are so many goodies in this dough, that it doesn't spread much on it's own.  We're going to help it out a little so you can still wrap your mouth around the finished sandwich.

Bake 10-12 minutes, or until just golden brown on the bottom.  I could see the top middle of each cookie change gloss, like when you're watching pancakes to flip.

Let rest 1 minute on the cookie sheet, then remove to cooling rack.  These are very cake-like, so you don't want them to steam on the cookie sheet, they'll stick.

I made the cookies the night before and kept them loosely covered.  Too tightly covered and they'll get all sticky.  It's at this point that I'm sure you could freeze them, to thaw and frost later - but I haven't been intentional enough to have extras to freeze.

Allspice Orange Filling

8oz cream cheese, softened
2 T powdered sugar
1 tsp ground allspice
1 tsp vanilla
1-2 tsp orange juice
2 drops orange essential oil
*I LOVE using essential oils in cooking.  Because they're lipo-soluble, they blend in with the butter or oil and infuse the entire dish with amazing flavor.  Citrus oils are pressed from the rind, so you get the same flavor as zest, without having to have the fresh fruit on hand.  And, there's the long list of health benefits pure essential oils bring to the table - bonus!*

Whip together.  I used the paddle on high in my stand mixer.  Fill a piping bag or spread with a knife, and make sandwiches!  Store in the fridge and eat within 1-2 days.

(I highly recommend making a double batch of frosting and dipping graham crackers in it once you've run out of cookies...)

Allspice Cream Cheese Frosting

I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion).  I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla.  This one, however, is the new favorite.  I can't imagine anything more perfect with yummy Moist Carrot Cake.

Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla

In a medium bowl, blend all ingredients together.  If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.

Caramel Apple Dip

Oh my!  This is SO YUMMY, features fresh fruit (that's available year-round) and it's simple too!  Thanks to my friend Becca for inspiring me with a similar recipe!

Caramel Apple Dip

2 8oz pkg low-fat cream cheese
1 jar, 8-10oz, caramel sauce (ice cream topping)
1/2 c brown sugar
1/2 c granulated sugar
2 t vanilla
1/2-3/4 c chopped nuts, I use dry-roasted unsalted almonds

4# apples, granny smith or your favorite   
2 T lemon juice

Allow cream cheese to soften, mix in sugars and vanilla.  Spread in bottom of 9x13 pan.  Top with caramel sauce, sprinkle with nuts.  Refrigerate.

Slice apples, immediately putting them into a gallon zip-top bag with lemon juice and 2T cold water (to keep them from browning). Occasionally close bag and toss to coat.  Refrigerate.

When ready to serve, put apples in a pretty bowl and set out next to caramel sauce.

Apricot Gelatin Salad

I got this recipe from a blog another friend of mine follows, and I would link back, but I can't find it anymore... just so you know that I'm not the one that should be credited with this wonderful yumminess.  It should, however, be enjoyed all the same:

Apricot Gelatin Salad 

1        5.5oz package orange or apricot jello

1        envelope plain gelatin or 1 small package jello

1        cup boiling water

1        20oz can crushed pineapple

1        8oz package cream cheese or cream cheese substitute 

1        15oz can apricot halves, drained & chopped

1        carton whipped topping, thawed & divided

¼       cup chopped pecans

In large bowl, dissolve gelatin in water.  Drain pineapple, reserving juice.  Add pineapple to gelatin. 

In food processor or blender, beat cream cheese and pineapple juice until smooth.  Combine with gelatin mixture.  Chill until set. 

Before serving, fold in apricots and whipped topping.  Dollop with spoon of topping and sprinkle with nuts.

Notes:

You can make this work with mandarin oranges as well for a 50/50 bar whip.  It’s a lovely treat in the middle of winter when fresh fruit isn’t readily available.  

Cindy's Cheesecake Cups

A dear friend told me the other day that she'd never made cheesecake... and I don't blame her.  Spring pans and water baths and all that... it can be daunting.  What most people don't know is that you can make cheesecake without all that fuss.  You just need the right recipe!  Voila!  These are a family favorite.  Dress them up and they're the bell of the ball!

Cindy's Cheesecake Cups
3 8oz packages cream cheese (low fat works well)
3 large eggs
2/3 c sugar (half spenda's ok)
1 T vanilla
1 t lemon zest (optional)
1 box Nilla Wafers
foil muffin liners
1 can pie filling/topping of choice

Beat together eggs, sugar, cream cheese (softened), vanilla and lemon zest.

Line muffin pans with foil liners.  Place 1 Nilla Wafer in bottom of each cup.

Fill 1/2-2/3 full, bake at 350 degrees F for about 20 minutes, until tops are drying, but not cracked.  Remove from oven and cool completely on wire racks (cakes can be frozen at this point).

Serve chilled, topped with pie filling.  Makes about 24.

Variation:
Pumpkin Cheesecake Cups
3 8oz packages cream cheese
3 large eggs
3/4 c sugar
1 c pumpkin puree (pack pumpkin)
1-1/4 t cinnamon
1/2 t ginger
1/2 t nutmeg

Follow directions above.

Sour Cream Top:
16oz sour cream
1/3 c sugar
1 t vanilla

Mix well, spread over hot cakes and bake additional 5 minutes.  Cool on wire racks, serve chilled.