Makes 1 dozen cookiesIngredients:
1-1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup grated carrots (about 2 medium)
1 cup walnuts, chopped
1/2 cup raisins
8 ounces cream cheese, softened
1/4 cup honeyDirections:
1. Preheat oven to 375 degrees F. Coat 2 baking sheets with butter-flavored cooking spray. Combine flour, cinnamon, baking soda, and salt in a small bowl.2. Beat butter,both sugars, egg, and vanilla in a large bowl. Beat flour mixture into egg mixture gradually, then stir in carrots, nuts and raisins until well combined.3. Spoon batter onto prepared baking sheets and bake for 12 to 15 minutes or until golden and fluffy. Let cookies cool on wire racks.4. Meanwhile, beat cream cheese and honey together until light and fluffy. Spoon some cream cheese on the flat side of one cookie and top with another cookie. Continue until all cream cheese mixture and cookies have been used.
Makes 8 to 10 servingsIngredients:
3/4 cup confectioners' sugar, plus more for dusting
3 large eggs
2 teaspoons vanilla extract
1 tablespoon orange zest
15-ounces whole milk ricotta cheese
1/2 cup cooked short-grained rice
1/3 cup toasted pine nuts
6 sheets fresh or frozen (thawed) phyllo dough
3/4 stick unsalted butter, meltedDirections:
1. Preheat oven to 375 degrees F. Combine sugar, eggs, vanilla, orange zest and ricotta in a large bowl. Beat until fully combined and smooth. Stir rice and pine nuts into mixture.2. Brush a 9-inch round pie plate with melted butter. Begin layering phyllo dough in pie plate, 1 sheet at a time, brushing each sheet with melted butter. Dough should hang over edge and you should rotate the dough so that the entire plate is covered.3. Spoon ricotta mixture into pie plate and fold dough overtop to cover. Brush top with melted butter. Bake pie for 30 to 40 minutes or until phyllo is crispy and golden.4. Let pie cool and dust with more confectioners' sugar before serving. Serve with fresh whipped cream and fresh strawberries.
Makes 6 medium eggsIngredients:
1 stick butter, room temperature
4 ounces cream cheese, room temperature
1-1/2 pounds confectioners' sugar
1 tablespoon coconut flavoring or vanilla extract
2-1/2 cups coconut flakes
1 pound white chocolate
1 pound dark chocolateDirections:
1. Beat butter with cream cheese, until fully combined and smooth. Beat in sugar, salt and coconut flavoring. Stir coconut flakes into cream cheese mixture. Chill mixture for at least 2 hours or overnight.2. Remove coconut mixture and begin forming them into eggs of desired size.3. Melt white chocolate and dark chocolate in separate double boilers (or use only one flavor if desired). Dip coconut eggs into chocolate and remove with a slotted spoon. Let drain and harden on a rack.
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