April 14th - 2 recipes from Darlene Womack - ABC 33/40 - Birmingham News, Weather, Sports

April 14th - 2 recipes from Darlene Womack

Posted: Updated:

CARROT CAKE COOKIES

Original recipe taken from-- http://www.hgtv.com/handmade/carrot-cake-cookies-recipe/index.html

Before You Start

These are soft cookies. Don't try to remove them from the tray too soon.

To reduce some of the moisture, try squeezing some of the liquid out of the grated carrots by placing them in cheesecloth or in some paper towels.

The dough should rest for at least 2 hours before baking, but feel free to leave it overnight.

Chilling the dough balls before baking is critical. It will prevent some spreading of the cookie.

To keep the icing firm you may wish to store these in the refrigerator.

Ingredients

For the cookie:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup sugar
1 cup brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
2 eggs, at room temperature
1 teaspoon vanilla
1 1/2 cups grated carrot (3-4 medium)
1 cup raisins
1 1/4 cups chopped walnuts
1 cup rolled oats

For the icing:

8 ounces cream cheese
1/2 cup unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
3/4 teaspoon vanilla extract
1/2 cup walnuts, finely chopped

Directions

For the cookie:

1. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Whisk to fully blend. Set aside.
2. Cream together butter and both sugars on medium speed until light and fluffy (about 2-3 minutes).
3. Add eggs and vanilla. Mix thoroughly.
4. With mixer on lowest speed, gradually add flour mixture and mix only until moistened.
5. Add carrot, raisins, walnuts and oats. Mix just until incorporated.
6. Cover dough and let rest in refrigerator for at least 2 hours.
7. Preheat oven to 350 degrees F.
8. Using a cookie scoop, place dough on parchment-lined baking sheets. Chill for 15 minutes before baking.
9. Bake for 10-12 minutes or until cookies are lightly browned.
10. Remove from oven, but allow cookies to sit on tray for 2 minutes before transferring to wire rack.
11. Cool completely before icing.

For the icing:

1. Cream together cream cheese and butter.
2. Add confectioners' sugar and vanilla.
3. Mix until smooth and creamy.
4. Apply to top of cookie with an offset spatula.
5. Sprinkle on finely chopped.

 

---------------------------------------------------------------------------------------------------------

PINK SNOWBALL CAKE

Original recipe taken from http://www.hgtv.com/handmade/pink-snowball-cake-recipe/index.html

Yield: Serves 8-10

Ingredients

For the cake:

6 tablespoons cocoa
6 tablespoons hot water
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter (12 tablespoons)
1 cup + 1 tablespoon sugar
2 large eggs
2 teaspoons vanilla
1/2 cup sour cream

For the filling/frosting:

1 pound unsalted butter, softened
1 16-ounce jar marshmallow creme
1 cup confectioners' sugar
1 generous cup sweetened flaked coconut
pink soft gel food coloring

Directions

For the cake:

1. Preheat oven to 350 degrees F.
2. Grease a 2-quart, heatproof bowl with shortening and lightly flour. Set aside.
3. Whisk together cocoa and hot water. In a separate bowl, whisk together flour, baking soda, baking powder and salt.
4. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour mixture into a mixing bowl. Beat with an electric hand mixer until mixture has cooled enough to add eggs without scrambling them.
5. Add eggs, vanilla and cocoa mixture. Beat until well combined. Reduce mixer speed and add flour mixture in two batches, alternating with sour cream.
6. Pour into greased bowl and bake for 60-70 minutes, or until a toothpick tester comes out clean. Let cool slightly. Run a knife around edge of cake, then turn out onto a cake stand or serving tray lined with wax paper strips. Let cool completely.
7. Cut dome of cake off about 1/3 of the way down from top. With your fingers, press to make an indentation in middle of base of cake. This will make room for marshmallow filling without wasting any cake.

For the filling/frosting:

1. In bowl of stand mixer, beat butter until fluffy. Add marshmallow creme and beat again, scraping down sides and bottom of bowl as needed.
2. When thoroughly combined, remove 1 cup of white mixture and place in center of cut cake. Place top of cake over marshmallow center and line up edges as best as possible.
3. Add 1 cup of confectioners' sugar to remaining frosting. Mix well.
4. Use a small dab of pink food coloring to tint frosting pastel pink. Make sure to scrape down sides and bottom of bowl so no white streaks remain. Frost cake with an offset spatula.
5. In a medium bowl, tint coconut with a drop of pink gel food coloring. Mix well — you can use a fork but I found my fingers did a much better job.
6. Coat frosted cake with pink coconut. Remove wax paper strips from underneath cake and tidy up serving plate edges if coconut remnants are present.