Carrot Cake Whoopie Pies

 

If you've followed my blog you know I love Whoopie Pies ~ my favorite is the traditional chocolate cake like cookies filled with a sweet vanilla and marshmallow buttercream.  I have tried several flavor variations, but none were quite good, until this one.  This may not technically be a whoopie pie - the cookie is more flat like a cookie, and the filling a sweetened cream cheese.  But because it has the same idea - 2 delicious cookie/cakes sandwiching a yummy cream - I'm categorizing it with my Whoopies!!  The cookies are chockfull of carrots and oatmeal and traditional carrot cake spices and the filling has some nice spices too.

Recipe:
Cookies
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
4 oz  1 stick unsalted butter at room temp
1/2 cup light brown sugar
1/2 sugar
1 large egg at room temp
1/2 tsp pure vanilla extract
1 cup old fashioned rolled oats
1 1/4 cups finely grated carrots
Filling
8 oz cream cheese at room temp
1/3 cup confectioners sugar
1/4 tsp ginger
1/8 tsp allspice
1/3 tsp pure vanilla extract
2 Tbsps marshmallow fluff
Instructions:  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a med mixing bowl, set aside.  Beat the butter on low in the bowl of a stand mixer fitted with a paddle attachment.  Increase the speed to med and beat for 2 more mins until light and creamy.  Add the sugars and continue beating until very light and creamy.  Add the egg and vanilla and beat to incorporate.  Gradually add the dry ingredients along with the oats, beating until completely incorporated.  Stir in the carrots.  Using a tablespoon scoop, scoop mounds of dough onto the pan, spacing about 2 inches apart.  Place in the oven and bake for about 15 mins, or until brown and crips around the edges, and center is set.  Remove from the oven and transfer to a wire rack to cool.  For filling:  Beat the cream cheese in the bowl of a standing mixer fitted with a paddle on low, then increase to med and beat for about 3 mins or until light and creamy.  Add the remaining ingredients and beat until very light and fluffy.  When the cookies are cool, spread the flat side of a cookie with about 2 Tbsp of the filling, and top with a second cookie, flat side down, press together lightly.  Store airtight in layers separated by waxed paper, at room temp for up to a week.  Makes 1 dozen.
Recipe slightly adapted from "Milk and Cookies"  Carrot Cake Cookie Recipe

From one of my favorite cookie cookbooks, available in my baking store:
http://astore.amazon.com/rosscoubak-20/detail/0811872548

 

Enjoy!

Tea Party Menu

I recently had my first "grown up" tea party for a small group of ladies and a few of our kids, and had fun coming up with a menu and serve ware for the party.  I found some good resources through books and websites and face book foodie friends.   Dainty food served on pretty serve ware and enjoyed with some good company made for a lovely evening!  I love the tea party theme and will keep building up my collection of pretty tea and serve ware.    Here's what I came up with and links for all the tea party goodies:

 

Tea Party Menu

Assorted Hot Teas

Hibiscus Sangria Iced Tea

Fresh Berry Tarts

Egg Salad and Watercress Finger Sandwiches

Apple Cinnamon Scones

Mini Carrot Cakes

Munchkin Donut holes

Assorted Chocolate Truffles

Sugar cubes, milk, honey, lemon slices

 

Recipes and Recipe Links:
 

Egg Salad and Watercress Finger Sandwiches
4 hard boiled eggs, cooled
4 Tbsp mayonnaise
3/4 tsp Dijon mustard
salt and pepper
a handful of watercress leaves
8 slices thinly sliced white or whole wheat bread
butter at room temp for spreading
Instructions:  Thinly butter 3 slices of bread.  Mix the mayonnaise and mustard in a small bowl to combine.  Peel the eggs and mash them well with a fork in a medium bowl.  Add the mayo mixture to the eggs and mash again until the whites have broken up and the mixture is creamy.  Season to taste with salt and pepper.  Divide the mixture between 3 slices of bread and spread evenly.  Top each with watercress and a second slice of bread.  Press down gently with your hand and cut the crusts off with a serrated knife.  Then cut each sandwich lengthwise into three fingers.  Yields 12 finger sandwiches.

The delicious Fresh Apple Cinnamon Scones are from this King Arthur Flour recipe:
http://www.kingarthurflour.com/recipes/fresh-apple-cinnamon-scones-recipe

Berries and Cream Tartlets from Martha Stewart:
http://www.marthastewart.com/354026/berries-and-cream-tartlets

The fun tea flavor assortment was found at Republic of Tea, I ordered a 24 pack assortment
http://www.republicoftea.com/

Mango Ceylon, Ginger Peach, Blackberry Sage, Wild Blueberry Fair Trade,
Cranberry Blood Orange, Acai Green Tea , Vanilla Apple Hibiscus
Coconut Hibiscus, Blueberry Hibiscus, Good Hope Vanilla, Sip/Cure Pomegranate
Vanilla, Strawberry Vanilla-Room to Read, Red Velvet, Strawberry

Mini Carrot Cakes made from The Best Carrot Cake recipe:  http://rosiescountrybaking.blogspot.com/2013/01/the-best-carrot-cake.html

Resources for Pretty Serve ware and Table setting ideas:

Pretty Sugar bowl and creamer sets:
http://astore.amazon.com/rosscoubak-20/detail/B006AUNCUO

Silver Sugar Tongs
http://astore.amazon.com/rosscoubak-20/detail/B001K3L48I

Pretty China Tea Cups:
http://astore.amazon.com/rosscoubak-20/detail/B007P15FMK

Tea Party Book Resources:
http://astore.amazon.com/rosscoubak-20/detail/0754823490

 

 

Web Pages:  Facebook ~ Tea Paparazzo, lots of pretty tea inspiration!    https://www.facebook.com/TeaPaparazzo?fref=ts