Hi everyone!! It's time for another Sunday Guest Recipe. Today,Robyn will be presenting some cookies which I have had the pleasure of personally sampling. And wow...they are amazing (like knock your slippers off amazing). I was thrilled to learn that I will be eating a cookie from this very batch on Monday morning. Lucky lucky me!
Let's get started with the interview first. Robyn is a fantastic lady and I am thrilled you will get a chance to get to know her before she divulges this super fabulous recipe!
Lolly: What's your favorite ingredient when cooking?
Robyn: Butter. It may sound a little Paula Dean, but butter always makes things better. It just enhances the flavor of sweet and savory foods.
Lolly: What leftovers do you have lurking in your fridge right now?
Robyn: Shredded brisket with onions and poblano peppers. I have to give credit for that deliciousness to my my husband. We can’t seem to stop eating brisket tacos. I also have some Tres Leches Chocolate Flan that I made for the State Fair of Texas Ghirardelli Chocolate Championship. I’m a huge flan fan. Sadly I did not win, but am thrilled to have added a new original recipe to my stash (it’s really good).
Lolly: If you could choose to be a food – what food would it be?
Robyn: Macaroni and cheese. Everybody loves mac-n-cheese, and who doesn’t want to be loved…haha.
Lolly: What topping(s) do you like on your pizza?
Robyn: First and foremost mushrooms, but my favorite specialty pizza is just a simple Pizza Margarita. Pizza by Marco in Dallas has a fantastic Margarita Pizza.
Lolly: What recipe do you cook best?
Robyn: I especially enjoy cooking my squash dressing. It of course includes butter!
Lolly: If you were a salad, which dressing would you pick?
Robyn: My mom recently introduced me to Hendrickson’s Original Sweet Vinegar & Olive Oil Dressing. It is extremely good, and surprisingly be fat free and gluten free, with no preservatives. It has taken the place of my usual Seasoned Rice Vinegar and EVOO.
Lolly: What's your favorite ice cream flavor?
Robyn: Rocky Road has been my favorite ever since I was a kid. It’s the perfect flavor combination, and is not overly chunky so I can still enjoy the smooth texture of the ice cream.
Lolly: Buttercream frosting or whipped?
Robyn: A fluffy seven-minute is heavenly on a moist chocolate cake. If I only had one dessert to eat the rest of my life it would be that. Seven-minute can be a little temperamental in humidity though.
Lolly: hmmmm. Really? I guess we can still be friends.
Lolly: What's your favorite memory associated with food (date, family dinner, cooking with someone, etc…)?
Robyn: Itty-bitty pancakes. Growing up, we often had a big family breakfast together on Sundays. Pancakes were usually part of that breakfast, and I’d get to sprinkle the last of the batter over the griddle to make “itty-bitty” pancakes. They were mine and my mom’s little treat.
Lolly: Neat! Me and my mom did this too!!! I really love those memories. When I make RonChops and I pancakes - I still make a few itty-bitty ones - just cause!
Lolly: What do you use to clean your dishes? Plain sponge, sponge with scrubber attached to one side, scrubber handle thing with soap refill, scrubber knob thing w/wo soap refill, kitchen towel, etc…
Robyn: Scrubbing brush (not the dispensers) with soap. I wash the scrubber with every load of dishes. Got to keep things sanitized!
Lolly: Who is your favorite celebrity chef?
Robyn: Anthony Bourdain. His dry whit cracks me up even though he can be a jerk. I love seeing his adventurous culinary travels on “No Reservations”. That would be my dream job.
Lolly: If a recipe calls for a clove of garlic – how much do you really use?
Robyn: I have a garlic inadequacy problem. I always feel like my cloves are small, so I have to make up for it by using more, and then a little more.
Lolly: If a recipe calls for vanilla – do you let the vanilla spill over the measuring spoon a little or a lot (or do you just double it like I do)?
Robyn: Double up! I don’t recall tasting anything and thinking, “That has too much vanilla.”
Lolly: Favorite spice or spice blend?
Robyn: Saigon cinnamon, you can slip it in unexpected dishes.
Lolly: I totally agree! I use this myself!
Thanks so much Robyn! Now on to the recipe!
These sandwich cookies involve a little time, but are easy to make. They are definitely a favorite at family events (or in the office). I actually was introduced to them at a party several years ago, and was hooked. Even though I can’t take credit for the recipe, I am happy to share them for Miss Mrs. Chop’s Sunday Guest Recipe. Few things are better than sharing and talking about food, so thanks for the spot Lolly!
Carrot Cake Cookies (adapted from Martha Stewart Living)
1 cup packed brown sugar
1 cup granulated sugar
1 cup butter, room temperature
2 large eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
2 cups old fashioned rolled oats
1 ½ cups finely grated carrot (about 3)
1 cup raisins
Cream Cheese Frosting
In an electric mixer combine sugars and butter until light and fluffy, about 4 minutes. Add eggs and vanilla, and beat on medium speed until combined. In a large bowl, sift together flour, soda, powder, salt, cinnamon, nutmeg and ginger. Gradually add flour to butter mixture on a low speed until just blended. Stir in oats, carrots and raisins. Chill dough until firm, at least 3 hours (Roxie the dog says "WOW...3 hours!!!"
Preheat oven to 350 F. Line baking sheets with parchment paper and set aside. Because the cookies are delicate, you really do need to use the parchment paper. Using a cookie scoop, scoop the chilled dough onto cookie sheet. Bake 12 – 15 minutes, or until browned. Once cooled completely sandwich the cookies with the Cream Cheese Frosting.
Cream Cheese Frosting
14 oz. cream cheese, room temperature
14 T. butter, room temperature
1 ½ c. powdered sugar
2 tsp. vanilla
Place softened cream cheese and butter in a mixing bowl and blend together on medium. Gradually add your sifted powdered sugar, and continue beating until smooth. Add vanilla, and beat to consistency.
Tippy - the "other" dog says "Look into my eyes.. you want to make these cookies....noooowwwwww"
If you decide to make these cookies, let me know by leaving a comment. If you have ever tried them make sure you rave about them in the comments too! We have to spread the carrot cake cookie love people!
