Phew! I didn’t mean to be away this long. I missed you all!

I figured I’d take MLK day off, and then a recipe failure happened. And then I had to jump on a plane to head back east to bury myself in the work that I’ve been putting off for weeks. Procrastination, I hate you.

But good news: I’m here, working diligently and it’s awesome. I’ve been in this really awful anxious mood for the past few weeks, so all this doing, writing and completing feels refreshing and wonderful. SO, I’M BACK! And I brought cheese to this productive party, my dudes and dudettes. Cheese!

This recipe is inspired by a picture in the new issue of Saveur. The picture is just a few jalapeño peppers just laying there looking cute and delicious and fried.

I might’ve stared at the picture for an hour straight. Mainly because I knew under the fried bread crumbs cheese lived, and partly because after about 20 minutes of being on any plane I’m immediately ready to get off.

I get ansty. Bratty. And I always have to go to the bathroom. Basically I’m the worst plane neighbor ever. But I will share my food magazines with you and I’ll smile a lot. So there’s that.

I started by using an espresso spoon to get out of the seeds and membranes from each of the jalapeños. If you’re a lunatic and love spicy, then by all means leave them in.

These peppers are stuffed with a softened cream cheese, Monterey Jack mixture a spice or two and some salt and pepper. After they’re filled, they take two dips in the egg and bread crumb mixture. The two dips is pretty essential since jalapeños have super smooth skin and you really want the bread crumbs to stick. In some hot oil and out they come, all golden brown and gooey inside.

Fried, cheesy, spicy….and go!

Fried Cheesy Jalapeño Poppers

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3 cups canola oil
16 jalapeños
6 ounces cream cheese, room temperature
1 3/4 cup Monterey Jack, shredded finely
1/4 teaspoon cumin powder
Pinch of kosher salt
Pinch of freshly ground pepper
1/2 cup all-purpose flour
3 large eggs, lightly beaten
2 cups panko bread crumbs

1. Make a slit down the middle of each jalapeño, being sure to keep the stem end intact, and slice off the end. Using a small spoon (I used an espresso spoon), scoop out the membrane and seeds.

2. In a small bowl, mix together the cream cheese, Monterey Jack, cumin, salt and pepper.

3. Add canola oil to a medium pot (or cast iron skillet) and heat to 350F. Line a baking sheet with paper towels and set aside.

4. Meanwhile, stuff each jalapeño with a small spoonful of cheese mixture.

5. In batches, dip jalapeños in flour, egg, panko bread crumbs, and then dip once more in egg and panko bread crumbs. Transfer to hot oil and fry until golden brown, 2-3 minutes per side. Transfer to paper towels to drain and serve immediately.

Fried Cheesy Jalapeño Poppers

This may be a total shocker to some of you, but in third grade I was not the cool girl.

Definitely not the cool girl. But I also wasn’t the weird girl, the girl that smelled nor the girl that was super jockey and athletic.

I was just way normal. Like really normal. Too normal for my own good. So I’m pretty sure I just kinda faded into the background…

The cool girls were the sprightly blond ones. Their hairs were always French braided. They wore a lot of pink. They were talkative and outgoing. The boys liked to punch them, in a good way (I think). And they had awesome packed lunches. (Read: Lunchables, Cheetos, Snack Packs.)

I was like, the antithesis of the situation you just read.

My dad thought it was a genius idea to buy me boys’ tennis shoes because he thought they were “designed” better. So yeah…I have him to thank for that. I was shy and quiet and observant. And my hair was frizzy and always sort of a mess. My mom, nor I, could French braid despite how many times we tried.

And my lunch…ugh…my lunch was always kind of lame. Think like, hummus, crudites and…arroz con pollo. Tell me! …how is a child supposed to be cool with yellow rice in their lunchbox?!?!

But now…I’m a totally different person. I know how to use a blow-dryer. My clothes are better. That lunch would actually make me excited. And I know how to do regular braids, French braids and fishtails. Yeah…I totally graduated to braiding pro status.

Despite who you were in third grade, everyone can braid this cheese danish. Everyone.

Let’s talk frozen puff pastry. Sure…you can make your own, if you’re up for that. But if you’re not, try and buy the good stuff.

You’ll be able to spot it because puff pastry should only have a few ingredients: flour, water, salt and BUTTER. A lot of the ones at the store have oils instead of butter.

I found my puff pastry at Whole Foods for $10 for two sheets. (I usually buy Dufour but this one was the brand Toque.)

A little pricey…but the quality was amazing. So so worth it.

You’re going to start by throwing all of the filing ingredients in a bowl and mixing them up. It’ll smell tart. And delicious.

Next up you want to slice the apples and toss them with a little lemon juice, sugar and cinnamon.

Fall in a bowl. Fall in a bowl.

Take your defrosted puff pastry and roll it out. Mine was an annoying circle, so I had to cut it into a rectangle. No biggie!

Cut off the top corners. And make triangular notches in the bottom part of the rectangle.

Then make slits down both sides. Those are gonna be the pretty braids.

Fill the center with a few tablespoons of the cream cheese mixture and smooth it out.

Lay the apple slices down the center…

Fold in the bottom and top flaps…

And then braid! Sorta. This is when it gets really easy.

Simply fold over the strips, alternating between sides.

P.S. If you need more visuals, this video really helps!

Trim away any leftover strips or dough.

And when you’re done…it’ll look like this!

Brush it with a little egg wash action, stick in the oven and bake.

While it’s doing its thing in the oven, mix up the icing. Just powdered sugar and a tiny bit of milk. I had to play with the consistency a bit. I wanted it to be thick.

And then…pour it all over the warm apple cheese danish..

The filing in this cheese danish is just the perfect amount of tartness; it isn’t overly sweet, which makes the icing welcome…perhaps even necessary?!

And the cinnamon and sugar speckled apples practically become one with the cheese…after the 20 minute baking time. This is all such a good thing.

When I took a bite, the first thing that came to mind was how perfect this danish would be for that certain holiday where people get presents in late December. I can’t bring myself to mention it this early. I just can’t…I’d totally end up hating myself…

But for real, this thing really would be perfect for it.

Apple Cheese Danish

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Filling:
8 ounces cream cheese, room temperature
3 tablespoon ricotta
1 lemon, zest and juice used
1/2 teaspoon vanilla extract
1/8 teaspoon Kosher salt
5 tablespoons sugar, divided
2 Gala apples
1/2 teaspoon cinnamon
1 box of frozen puff pastry (mine contained two circular sheets of puff pastry), defrosted

Icing:
3/4 cup confectioner’s sugar
1 tablespoon whole milk

Preheat the oven to 400 degrees F.

In a medium bowl, place the cream cheese, ricotta, lemon zest, vanilla, salt, 4 tablespoons of sugar and mix until smooth, using an electric mixer fitted with a paddle attachment. Set aside.

Peel and slice your apples into 1/4-inch slices. In a small bowl toss them with 1 tablespoon of sugar, cinnamon and juice from the one lemon.

Carefully unfold 1 sheet of puff pastry and roll slightly with a floured rolling pin until it’s about 1/4-inch in thickness. Since mine was a circle, I cut it into an 11″ x 8″ rectangle. Transfer the sheet of puff pastry to a piece of parchment.

At an angle, slice off the top corners and cut two notches in the bottom. Slice 1-inch strips diagonally down both sides of the puff pastry, leaving the center uncut. Try to cut the same amount of strips on both sides. I had about 8 strips per side.

Add three tablespoons of cream cheese filling, spreading it evenly down the center of the puff pastry. Top with apple slices.

Fold in the bottom and top flaps. Braid the puff pastry, by folding the strips over the filing, alternating sides, until you’ve worked your way down the puff pastry. Using your knife, trim off any leftover strips or extra dough.

Transfer the danish (with parchment) to a baking sheet, and brush top with egg wash. Refrigerate for 15 minutes. Transfer baking sheet to oven and bake for about 20 minutes, or until puffed up and golden brown.

Repeat with the second sheet of puff pastry.

While baking, mix confectioner’s sugar with milk and mix. When the danish comes out of the oven, drizzle top with icing and serve warm.

Yields 2 Medium Danishes

Before I moved to the big city of Los Angeles, I went to college in the small city of Winston Salem, NC. Although I’m glad to have moved on, I still pine for my favorite foodie spots. If you ever find yourself in Winston Salem, I have a few suggestions of places to visit.

First, you need to get a cup of coffee at Chelsee’s downtown. Order something with chocolate in it.

For lunch I recommend the fish and chips at Foothills Brewery. If you’re in a rush, don’t go. You’ll see a server approx. once per hour, but the fish and chips are worth it if you have an afternoon to kill.

Be sure to stop by 6^th and Vine for a glass of wine. Tell them I say hi, and that I miss them. Ask if they’ll move to LA, pretty please?

Then, you need to mosey over to 4th Street Filling Station. Order the spinach-artichoke dip. Because it has feta in it. No one else in town makes it with feta, and therefore no one else in town has a better dip. This is logic, pure and simple.

I have to admit I was a little hesitant to post this. Partly because Adrianna already made her delicious recipe for a spinach artichoke dip a few months ago, and really, if it ain’t broke don’t fix it, right? Also, I feel sometimes like spinach artichoke dips are the one recipe for which there is no shortage of supply.

However, I ended up going with my gut on this since I’m on somewhat of a mission. See, I feel like I have a calling to spread the word on the wonders of feta. I know you’re probably scoffing at the screen right now thinking, “yeah Caroline, I KNOW what feta is, thank you very much.” But here’s the question you should really be asking yourself – sure I know what feta is but have I ever put it in my artichoke spinach dip? If the answer is “no” then I think a trip to the grocery store is in your near future.

Spinach-Artichoke Dip with Feta

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8 oz frozen spinach, thawed and drained

1 14 oz can artichoke hearts, drained

6 oz cream cheese, softened

1/3 cup sour cream

1/3 cup mayonnaise

3/4 cup feta cheese

Pita chips (for serving)

Preheat the oven to 350 degrees F.

In a large bowl mix together the all ingredients, leaving out 1/4 cup of the feta cheese. Pour the mixture into a baking dish and sprinkle the remaining cheese over the top. Bake in the oven for 25-30 minutes, or until the dip is hot and bubbly and beginning to brown on top.

Serve hot with pita chips.

Hi.

How did the holiday treat you? I ate PW’s cinnamon rolls (thank you to everyone who offered tips!), got a pair of red Tom’s and hung out with family. It was wonderful!

Did you know that 2011 is on…umm…Saturday! How did that happen? What an amazing year this has been! I’m ringing it in at a friend’s Mad Men themed New Year’s Party.

So my friend Teri and I are getting beehive hair-do’s, putting on glittery 50′s dresses and whipping up retro appetizers.

I contemplated a few options: tacky Jell-O molds, Swedish meatballs, deviled eggs (which I LOVE), pigs in a blanket (ew!), fondue (umm, yes please!).

I finally settled on this Spinach and Artichoke Dip.

It’s 50′s-ish, right?

I dunno. I think it counts, though, it reminds me more of late night runs to TGI Friday’s in college.  I went to college in Winston-Salem, North Carolina and that was the only place open past 9pm.  TGI Friday’s taught me a few things about spinach dip.

1. It needs an ample amount of spinach.

2. Have a ton of creaminess going on.

3. And an equal amount of cheesiness.

This spinach dip has all three of those things. It’s a winner!

A few tips? I got ‘em. (I think.) I used frozen spinach.  To thaw it quickly, I threw it in some really hot water. I then drained it and used a cheese cloth to get all the water out.  You don’t want water in your spinach dip. It just ain’t right!

I added one artichoke heart. I went to battle with this artichoke for one artichoke heart. I recommend buying jarred artichoke hearts. MUCH easier.

Easy is good. If your spinach dip takes too much work then it’s not right.

I added Parmesan and mozzarella. I think the Parmesan gives it really good flavor and mozzarella gives it a good cheesiness. Add what you like! I think goat cheese would be lovely, too.

And then you just mix it all up. That simple. No biggie.

Put it in a gratin or casserole dish and top it with some more cheese. Bake it for 20-30 minutes and serve it with baguette slices or tortilla chips. Take a bite and then scream…

Happy New Year!

Perfect way to start 2011!

xo

Spinach and Artichoke Dip

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10 oz. frozen spinach, thawed

2-3 canned (or frozen) artichoke hearts, chopped

1/2 cup parmesan. grated

1/2 cup mozzarella, grated

8 oz. cream cheese, softened

1 1/2 tablespoons of mayo

1 1/2 tablespoons of sour cream

2 cloves garlic, minced

1/4 tsp salt

1 tsp red pepper flakes

Baguette or chips for serving

Preheat the oven to 400F.

Add all of your ingredients (except the baguettes, of course) to a large bowl and stir until combined. Place the mixture in a gratin dish or casserole dish, smoothing the surface with a spatula.

Top with a little freshly grated Parmesan cheese and bake for 18-20 minutes, or until all melty and golden on top. Serve with baguette slices or tortilla chips.

Since I consider us so close friends, and since I’m a bad liar, I want to let you know that for the next couple weeks my posts have all been written in the past. You see, as I write this post I’m sitting on my couch with my wedding a full 3 weeks away. However, at the time you are all now reading this I am in reality on the other side of the country from my couch, pulling together all the last details for my wedding and trying not to freak out since I’m going to be married in only 4 days.

Here’s what I’m hoping my life looks like right at this moment:

I fit in my wedding dress. I hope for this most of all.

All of our luggage made it across country. I can probably wear my wedding dress all week, but it might get weird.

There are sunny skies. Hurricanes would be highly unwelcome right about now.

I’ve eaten at least a pound of crab legs by now. Two pounds would be ideal even better.

I tried this recipe back when I was on my diet. When I wasn’t eating things like this of course. I’ll probably keep it around though, since this was about a million times tastier than I could have imagined. Although I would probably never confuse these with actual mashed potatoes, there’s a definite chance that might actually choose these over them.  Give them a try. Sometimes healthier can actually be better.

 

Parmesan and Dill Pureed Cauliflower

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1 head cauliflower, cut into florets
1 cup grated Parmesan cheese
1 oz cream cheese
1 teaspoons chopped dill
3 tablespoons butter
Salt
Freshly cracked pepper

Boil the cauliflower for 6 -10 minutes, until well done.

Combine in a food processor with the rest of the ingredients and blend until smooth That’s it! Now enjoy!

Sometimes on the weekends I wake up, take a shower, walk my dog and then make myself a steaming bowl of tortellini with tomato sauce for breakfast. This is often followed by eggs and hash browns for lunch. I don’t always eat foods at their proper time of day.

I’ve also been known to eat ice cream for breakfast.

I’m kidding…sort of.

I need more meals like this pizza. There is never a wrong time to eat this. Sure it’s a pizza, which means you can eat it for lunch or dinner and no one will question you. But it’s also dough topped with cream cheese and smoked salmon, so it’s basically like eating a large, flat bagel with lox. Totally cool for breakfast.

I actually ate half of this pizza for dinner. And then I toasted the rest of it for breakfast the next morning. I pretty much didn’t leave any for Chase.

I’m kidding of course…he did manage to get one slice.

Smoked Salmon Pizza w/ Sundried Tomato Cream Sauce

I loved the sauce on this pizza, but the flavor was pretty strong. If I were to go back I would spread a very thin layer on the pizza next time, which I’ve reflected in this version of the recipe. I also had a hard time deciding if I wanted creme fraiche or cream cheese, so I used both. If you only have one or the other on hand though I think it would still taste great either way.

1 baked pizza crust – store bought or homemade
2 oz cream cheese, softened
¼ cup crème fraiche
2 tablespoons chopped sundried tomatoes
4 oz smoked salmon
1 tablespoon capers

In a small bowl beat together the cream cheese and crème fraiche until combined. Stir in the sundried tomatoes, and spread over the cooked & slightly cooled pizza dough.

Top with the smoked salmon and sprinkle with capers. Enjoy at any hour of the day.

I have no excuse for this pie. Absolutely none. I could maybe defend it by pointing out the use of fresh fruit, but I’m aware that this is just not something I should be showing you in the dead of summer, also known as Bathing Suit Season.  Maybe I can place the blame elsewhere…specifically, to Saluda Grade Café, the restaurant that I worked at in high school, and the place that gave me the inspiration for this recipe.

The funny thing is, this was not a popular dessert there. It only  showed up for maybe 2 months out of the year, and when it did those pies would sit and sell so slowly that eventually I would take some home to keep it from going to waste. Not that I ever once complained about this. Except when I had to put on a bathing suit. Damn those pies.

I’m convinced that the reason these pies weren’t big sellers is because instead of having our desserts in a display case, customers made their decisions based on a list that we wrote on a chalkboard at the back of the restaurant. Even I will admit that it’s hard to choose “Blueberry Cream Pie” when it’s written next to “Double Chocolate Fudge Cake.”

However, I think that if everyone had realized that “blueberries” meant fresh-picked North Carolina mountain blueberries delivered that morning, and that by “cream” we were talking about the equivalent of melted cheesecake, they may have changed their minds. This pie that I only got to eat twice a year was the absolute highlight of my summers. And totally worth forgoing a bathing suit for.

Blueberry Cream Pie

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This is a recipe that I came up with on my own, but it tastes exactly like the one at Saluda Grade.

1 baked pie shell
½ cup whipping cream
3 tablespoons sugar, divided
8 oz cream cheese, softened
1 teaspoon vanilla extract
2 cups fresh blueberries

In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.

In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.

Pour the filling into a prepared pie shell and chill for at least and hour to allow the pie to set up. Now try to stop yourself from eating the whole thing at once.

Growing up, I was a total tomboy who had to be bribed with candy to wear dresses, or fancy shoes, or anything remotely girly. And even now, I wouldn’t consider myself a super girly-girl. But every now and then, I totally give in and embrace it.  Case in point: Thursday night a friend scored tickets to the Twilight premiere, and yes I’m going. I have this weird love/hate thing with the Twilight series and am sort of excited to laugh my way through the movie.  I’ll be doing what any normal person would do at the premiere:  tweeting pictures, of course.  So if I end up getting tackled by some security dude, I’ll just blame it on all of you…

Back to cupcakes…these things taste down-right pretty;  they’re baby pink, paired with cream cheese frosting, and topped with shredded coconut. Try them. Embrace your girliness for gosh sakes, even if you’re a dude. Trust me–they’re worth it.

Here are a few other girly things I’m loving right now…

 

{Some of the season’s last peonies.}

 

{My favorite lace skirt.}

{My new pair of shoes.}

{A baby pink, gingham hair ribbon.}

{Berry baskets from the Farmer’s market. They’re so pretty and country-like.}

{…And the best tasting, most pretty batter in the world.}

Pink Lady Cupcakes

Recipe adapted from Smitten Kitchen

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Yields two dozen cupcakes

CUPCAKES

2 1/4 cake flour (*see below for instructions on how to make cake flour)

1 1/2 cup sugar

6 ounces unsalted butter, room temperature

2 teaspoons baking powder

1/4 tsp of salt

3/4 cup pureed strawberries

4 egg whites

1/3 cup milk

1 drop red food dye

CREAM CHEESE ICING

4 ounces (1/2 package) cream cheese, softened

3 ounces unsalted butter, softened

1 1/2 cups sifted confectioners’ sugar

1 teaspoons vanilla extract

shredded coconut

Preheat the oven to 350»F. Place liners in a standard muffin/cupcake tin.

Put the flour, sugar, baking powder, and salt in a large mixer bowl. With the electric mixer on low speed, blend for 30 seconds. Add the butter and strawberry puree and mix to blend the ingredients. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes; the batter will resemble strawberry ice cream at this point. (Adrianna note: In the original recipe, Deb warned to not try the batter, and of course, I did.  And it was incredible. Since then, I’ve been tempted to skip the baking part and just eat a cup of batter. Gross.)

In another large bowl, whisk together the egg whites, milk and red food dye, if using, to blend. Add the whites to the batter in two or three additions, scraping down the sides of the bowl well and mixing only to incorporate after each addition. Divide the batter amongst the muffin cups 3/4 of the way full.

Bake the cupcakes for 15 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow the cupcakes to cool for 5 minutes inside the muffin tins and then transfer to wire racks until throughly cooled.

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

When the cupcakes are completely cooled, ice each cupcake and top with shredded coconut, if desired.

*Let’s make cake flour! Grab a bowl and measure out 1 cup of all-purpose flour, add 2 tablespoons of cornstarch and sift twice.  Then measure out whatever flour you need from there.

For this recipe I needed 2 1/4 cake flour.  I measured out two cups of all-purpose and added to a bowl.  I then added 4 tablespoons of corn starch and sifted it twice.  I then measured out 2 1/4 cups of the cake flour mixture from the bowl and I only had a smidgen left over.  If I botched the explanation, click for Deb’s explanation.

We’re friends right? I mean, I like you, and if you like me then I guess that means we’re friends. So I can tell you about my guilty pleasures. What exactly is a guilty pleasure? It’s something that you know without a shadow of a doubt is bad for you and has no business being in your life, and you still think it’s wonderful. When it comes to TV shows, I am obsessed with the Real Housewives on Bravo. Notice how I didn’t specify a specific city? That’s cause I love all of them. Regardless of how loudly Chase or my friends tell me that these shows are trash TV and are a dredge on society, I still can’t help but be enthralled with the meaningless drama that consumes these women’s lives. Go ahead and judge me, I’m used to it. (Oh, and for anyone that watches, I’m totally on Team Bethanny)

Now, my food equivalent of a guilty pleasure is fettuccine Alfredo. Maybe you’re wondering why Alfredo is a guilty pleasure and not chocolate cake? Here’s the thing about unhealthy foods, you have your items like cookies and cake, that make no pretense of what they are: sugar and fat, plain and simple. Then you have things like fettuccine Alfredo that tries to convince you that it’s dinner, perhaps even part of a well balanced diet. Don’t be fooled though, this entire meal is two things: starch and heavy cream and I LOVE it. All you health nuts can yell at me all you want, you can tell me how fattening it is, how each bite is clogging my arteries, you can give me your estimates on how long it’s going to take me to exercise off this fat, and I will smile at you over my plate of steaming pasta, complete undeterred from eating the whole thing.

However, the other day I decided to try and make my guilty pleasure food just a tad healthier. This recipe uses whole wheat pasta, which pumps up the nutrition factor. It also calls for milk instead of heavy cream, which tones down the fat. So, here’s an Alfredo that you can feel just a little less guilty about. Don’t get me wrong though, calling this a “healthy” dish would be like saying that apple pie is healthy because it has fruit in it. But if it makes you feel better, you can call it whatever you want.

 

Fettuccine Alfredo

Adapted from Cooking Light

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1 tablespoon olive oil
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1 ¼ cups milk
2 tablespoons cream cheese
1 ¼ cups freshly grated parmesan cheese, divided
4 cups (roughly ½ lb) hot cooked whole wheat fettuccine
2 teaspoons chopped fresh parsley
Freshly ground black pepper

Melt butter in a saucepan over medium heat. Add garlic and sauté one minute. Stir in flour and cook for 30 seconds. Gradually whisk in milk until fully blended. Stir constantly and cook 8 minutes or until mixture is thickened and bubbly.

Add in cream cheese and cook for 2 more minutes. Add 1 cup of the parmesan fresh black pepper and stir until cheese melts. Pour the sauce over the fettuccine and top with parsley, remaining cheese and toss well to coat. Enjoy it and don’t worry, you don’t have to tell anyone.

I sometimes wish I could have conversations with my past, younger self…here’s a conversation between Little and Big Adrianna that I wish I could have:

Big Adrianna: Hey…geez you’re tiny.

Little Adrianna: You’re tiny too and you’re supposed to be a grown adult. Umm…I don’t mean to be a harsh, but you don’t look like Cindy Crawford. People tell me I’m gonna grow up to look like her.

Big Adrianna:  I know I know, disappointing.  I’m not as rich either. Oh and by the way, sweet punch stain on your upper lip. Classy.

Little Adrianna: I like Hawaiian Punch, sue me. Hmm…well, your hair is pretty.

Big A: Oh yea…way nicer. I mean, I have to blow it straight and I need this fancy straightening cream and a flat iron…but it works, you know.

Little A: Yeah, totally…well, you look really happy.

Big A: I am…really happy.

Little A: Is it as hard as they say? You know, life…

Big A: (sigh) Yea totally…unfortunately.  Childhood is hard. Teenage years are hard. (sigh) Love is hard.

Little A: Love?

Big A: Yea, that’s right…you’ll fall in love, be loved and have your heartbroken.  But it’s awesome. So awesome. You’ll want to do it again…over and over, no matter what.

Little A: Hmmm…what else?

Big A: Well…lets see. Mom and Dad are cool…you still love them a whole lot. Dad still tells you what to do, but you sorta like it and strangely listen. Daniel is your friend.  He calls you for girl advice and you think that’s fun.

Oh! You like coffee now…you love it, actually. You like all sorts of vegetables now, too…all kinds.

Little A: Weird. Even carrots?

Big A: Yeah, you totally love carrots. Especially when they’re roasted with honey…and even raw ones…and when they’re in cookies and cakes. I made these cookies for you just to prove to you that you can like ‘em too.

Little A: Oh yea…they’re not bad. Not bad at all…kind of amazing, actually. Uh…thanks.

Big A: Yea, no problem.  (pause)

Oh and if you ever get really sad while sitting in your room listening to Brian McKnight, writing poetry with your Hello Kitty pencil just remember this: you’ll be loved. It’ll make the hard stuff alright. Trust me on this.

Little A: Umm…okay.  Thanks.

Big A: See you on the flip side, chiquita.

Carrot Cake Sandwich Cookies with Cream Cheese Filling

Recipe from The Craft of Baking

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Cookies:

3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup roughly grated carrots (about 1 1/2 medium carrots

Filling
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tablespoons granlated sugar
Pinch of kosher salt

Preheat the oven to 350˚F.  Line two baking sheets with parchment paper.

Grind the oats in a food processor or blender to make a fine flour.  In a medium bowl, whisk together the oat flour, all-purpose flour, cinnamon, nutmeg, baking soda, and salt.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula.  With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one.  Add the carrots and mix until just to combine.  The dough will be very sticky.

Drop 1-tablespoon mounds of the dough onto the prepared baking sheets, spacing them 1/2 inch apart. Bake, rotating the sheets once halfway through, until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely, on the baking sheets set on a wire rack, before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed. (The filling can be kept in a covered container in the refrigerator for up to 1 week.  Let it come to room temperature before using.)

Using a small spoon or spatula, spread 1 teaspoon of the filling over the flat side of half of the cookies. Sandwich with the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.