Carrot Cake Sandwich Cookies

 

 

 

 

 

 

This is the next best thing to baking a whole carrot cake!! A soft and chewy cookie with a creamy center. It’s a carrot cake in every bite.  A real keeper cookie. And it's an easy recipe to follow

Carrot Cake Sandwich Cookies

1 1/2 cups all-purpose flour

3/4 cup rolled oats

1 teaspoon pumpkin pie spice (or apple pie spice)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/2 cup granulated sugar

1/4 cup packed light brown sugar

3/4 cup finely grated carrots (about 2 small)

1 large egg

1/3 cup raisins (Optional)

 

 

 

 

 

 

 

 

 

 

 Filling

1 cup marshmallow cream 

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

 

Preheat oven to 350 degrees. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and mix until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 15 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes.

 

 

 

 

 

 

 

 

 

 

Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving. 

Photography is the property of and copyrighted to Welcome Home.

Butternut Squash Ravioli with Sage Brown Butter Sauce

 

 

 

 

 

I love this dish… I mean really love it.  Such a wonderful blend of sweet and savory and just the perfect texture.  It went so well with my Thanksgiving dinner this year that I will make it again and again.

Butternut Squash Ravioli with Sage Brown Butter Sauce

9 tablespoons butter

3 tablespoons minced shallots

1 cup roasted butternut squash puree*

salt and white pepper

3 tablespoons heavy cream

3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces

Pinch nutmeg

12 fresh sage leaves

For butternut puree

Split the butternut squash in half, scoop out seeds, place skin side down on oiled, aluminum foil covered cookie sheet. Bake in 350 degree oven 30-40 minutes until fork tender. Allow to cool, then scoop out flesh and pulse in a food processor until smooth.  I like to slice off a piece of squash and dice it for garnish. Set puree aside to cool completely. 

 

 

Filling

Saute shallots in a tablespoon of butter until softened, and add to the squash puree.  In a large skillet, add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes.  Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. 

Ravioli

I buy pasta sheets at the grocery store. The sheets are approximately 8” x 11”.  I have also been known to use lasagna sheets. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay a sheet of fresh pasta on a flat, clean surface. Scoop a teaspoon or so of squash mixture at intervals on pasta sheet leaving adequate space around each one to press down in forming ravioli. In the spaces in between, use a brush and coat the pasta with egg wash. Place a second pasta sheet on top, and using your fingers, carefully press around each squash mound to begin forming your ravioli. 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the two are fairly well adhered, use a large knife to cut the pasta and make individual raviolis. Make sure to leave enough pasta around the edges to hold the ravioli together (you may use a fork, pressing fairly hard around the edges of each ravioli to ensure they will not open up during cooking. Repeat this process until all raviolis are complete.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a large pan, melt the remaining 8 tablespoons of butter. Add the sage leaves to the butter and continue to cook until the butter starts to brown. Remove from heat.

 

Add your ravioli to a pot of boiling salted water. Cook about 3 minutes, until pasta floats and/or is pale in color. Drain well. Place several raviolis onto a plate and dress with sage butter sauce and diced butternut squash for garnish. Sprinkle with freshly grated Asiago cheese.

 

Photography is the property of and copyrighted to Welcome Home.

 

My Delicicious Lasagna Cups

 

 

 

 

 

 

 

 

 

 

 

 

 Oh, you are going to love this recipe.  I would definitely call it a keeper.  I make these as appetizers but also for dinner with a side salad and a loaf of crusty garlic bread.  They are so easy to make and I think one of my most creative recipes. I needed a cup to put my filling in…. watch how I came up with the perfect idea. These are ridiculously good!

 

 

 

 

 

 

 

 

Mini Meatballs

I make these up ahead of time and freeze. I can then use in recipes as needed. They are delicious and easy (you can make your own or use frozen).

¹⁄₂ lb. bulk Italian sausage

¹⁄₂ lb. ground beef

¹⁄₄ cup dry breadcrumbs

¹⁄₄ cup grated Parmesan cheese

¹⁄₄ teaspoon Italian seasoning

     ½ teaspoon salt

      pepper

¹⁄₄ teaspoon garlic powder

1 egg, beaten

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat oven to 350 degrees.  In medium bowl, combine all ingredients; shape into 1/2 inch balls. Place meatballs on baking sheet and bake for 20 minutes or until brown. You can also brown these in a skillet over medium heat.  If using for this recipe, simmer meatballs in your tomato sauce.

 

 

 

 

 

 

 

 

Lasagna Cups

1 (12 ounce) package jumbo pasta shells

1-lb. lean ground beef

1/2 cup finely chopped onion

1 (24 ounce) jar prepared marinara sauce

4 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon Italian seasoning

 

Filling

 1 cup ricotta cheese

1 egg, beaten

1/2 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese

2 tablespoons finely chopped fresh parsley

 

 

 

 

 

 

 

 

 

Mix ingredients together in a small bowl and set aside. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat a large deep skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon into fine pieces. Cook until browned, 5 to 7 minutes; drain any excess grease. Add onion and cook until softened, 3 to 4 minutes. Stir in marinara, 1 teaspoon salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer, reduce heat, and cook for 20 minutes, stirring often. 

 

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil over high heat. Add remaining 3 teaspoons salt and pasta to boiling water and cook, stirring occasionally, until tender, 10 to 12 minutes. Drain well and rinse with cold water.  

Using your thumb in the middle of the upside-down pasta shell, turn it inside out and place 24 shells into the prepared muffin pan. Save any broken or remaining shells for another use. 

 

 

 

 

 

 

 

 

 

 

Fill each shell with about 2 teaspoons of the meat sauce. 

  

 

 

 

 

 

 

 

 

 

Next add a teaspoon or two  of ricotta filling and sprinkle on the Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 Add a mini meatball on top and sprinkle with mozzarella and remaining Parmesan. 

 

 

 

 

 

 

 

 

 

 

 

Bake in the preheated oven until slightly golden around the edges and bubbly inside, about 15 minutes.   Let stand for 10 minutes before serving. Sprinkle with parsley if desired.

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.