Hello Everyone. Its still Summer / Spring / Autumn I don’t know what’s been going lately it feels like a lot of seasons combined into a few weeks but apparently it is Summer. It’s funny how people are embracing the overcast / rainy days but I am a pure sun seeker. I do admit it was nice to have some rain again but my dog absolutely hates it.
It is a beautiful sunny 30 degrees where I am but that isn’t going to stop me from getting into the cozy warm spirit of cooking and making my house smell like the Gingerbread man just had a party in here. If you know me you know My obsession with Halloween and recently I have been thinking about my next costumes so I figured why not makes these cookies. They are actually very light and if you wanted to add some protein powder to the mix they would make a perfect after gym snack. Probably wouldn’t add so much of the icing but hey gotta have a treat everyone and then and not have to feel guilty about it
I know what you’re thinking …Halloween is so far away.
But thinking about Halloween and the feeling of fall makes me happy, and I think we can all use a little happiness in life right now
My favourite cookie trick that I always use is to make them in a muffin tin instead of a flat baking tray. I love the fact that they are all uniform in size and they come out a little thicker. I never have to worry if something went wrong and the cookies spread too much and become flat they are just perfect little bites every-time. I also lived somewhere with extreme heat and if you are used to baking then you know the tray should go in the oven cold, the ingredients should be cold which is why a very important step is to refrigerate your mix for at least 30 minutes before baking.
Here are a few reasons these carrot cookies need to make it on your table this week ….
Super Delicious
Moist
Healthy-Ish
-Oats
-Carrots (Veggie Bonus)
Easy to make
Your house with explode with the smells of fresh baked cookies
Another thing you can do is make them in mini muffin pans and you can have little two bite treats. You just feel less guilty when they are tiny don’t you, even if you end up eating the same amount
Also you can absolutely substitute a gluten free flour in this recipe and / or cut the butter with extra coconut oil or vegan butter
If you have any tips for cookies please let me know in the comments below. Always looking for new ideas
Pumpkin Spiced Carrot Cupcakes With Mascarpone Frosting
Ingredients
- 1 1/4 Cup All Purpose Flour
- 1/2 Cup Quick Cooking Oats
- 1 Tsp Baking Soda
- 1 Tbl. Pumpkin Pie Spice
- 1/4 Cup Unsalted Butter
- 2 Tbl. Coconut Oil
- 1/4 Cup Sugar + Brown Sugar
- 1 Large Egg
- 2 Tsp Vanilla Extract
- 1 1/4 Cup Finely Grated Carrot
- 1/2 Cup Chopped Walnuts (Optional)
- Mascarpone Frosting (See in Instructions)
Instructions
- Using a stand mixer, whip the butter, coconut oil, egg and sugar for around 5 minutes or until the sugar is starting to feel less grainy and everything is incorporated. Add the remaining ingredients (besides the sugar sprinkles) and mix until just combined Let chill in the refrigerator for 30 minutes while the oven is heating up to 350 degrees Fahrenheit, around 170 CelsiusGrease each muffin tin with some oil and using a medium ice cream scoop or spoon (just try and keep each amount uniform). Place in oven and bake for around 10 minutes or until crispy snd cooked through. This is going to depend on the size of your muffin tin or if your using a baking sheetWhile the cookies are baking, using a stand mixer whip the cream cheese or mascarpone, butter, and vanilla extract. Slowly incorporate the powered sugar until smooth4 oz cream cheese , softened (or mascarpone)6 Tbsp unsalted butter , softened 1 pinch salt1/2 tsp vanilla extract1 cup powdered sugar Once the cookies have cooled top with the frosting and a few sugar sprinklesEnjoy!
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