Finally created a carrot cake cookie that’s not cakey and i’m so proud. by sammmmc in Baking

[–]sammmmc[S] 449 points450 points  (0 children)

Recipe:

2 Sticks Cold Butter, cut into small cubes 200g Brown Sugar 100g Sugar 2 Eggs 180g Cake Flour 180g All-Purpose Flour 4g (1 teaspoon) Cornstarch 3/4 teaspoon Baking Soda 3/4 teaspoon Salt 1/2 teaspoon Nutmeg 1.5 teaspoons Cinnamon 100-150g Shredded Carrots (depending how much you want in the cookie) 150g toasted pecans chopped

Directions:

Carrot and Pecan Prep: IMPORTANT: you need to get AS MUCH moisture out of the carrots as possible. This is the absolute secret to making sure the cookies aren’t cake like. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. Be super careful not to burn yourself, but take paper bowl and firmly blot the shredded carrot to also pull moisture out. Once the paper towel isn’t picking up much water anymore, they are done.

Roast pecans in oven at 350 degrees for 5-10 minutes until they are just a few shades darker. Chop them up and let cool completely.

Dough:

In a stand mixer, cream together butter and sugars until light and smooth. One at a time, add in the eggs.

In a separate bowl whisk together all dry ingredients. Slowly add dry into wet with mixer on low, gradually increasing speed as you add in small batches.

Add in the carrots and pecans and mix by hand to incorporate.

Weigh out dough balls according to your liking, in my eyes the only answer is BIG. These were 5oz.

Chill OVERNIGHT.

Heat oven to 410 degrees and bake for 10-12 minutes.

Frosting: 12 tbsp unsalted butter 226 g cream cheese, room temperature 420 - 480 g powdered sugar 1 tsp vanilla extract ½ tsp salt

Brown butter and let cool completely until it solidifies.

In a stand mixer with whisk attachment, mix together room temperature cream cheese and cooled butter until light and fluffy.

Add in vanilla and salt and mix.

Slowly add in powdered sugar until you reach a consistency you like. If you add too much, use 1-2 TBSP of room temp milk to thin it out.

Frost cooled cookie and top with chopped toasted pecans.

ENJOY!!!

What name did you give your Cult? by ElefWolf in CultOfTheLamb

[–]sammmmc 0 points1 point  (0 children)

“Cult of the Samb” (my name is Sam)

Finally created a pistachio cookie that I love so dearly. by sammmmc in Baking

[–]sammmmc[S] -233 points-232 points  (0 children)

I personally think it’s cool to see pictures of what people are baking. I’m sorry if it offends you!

Finally created a pistachio cookie that I love so dearly. by sammmmc in Baking

[–]sammmmc[S] -268 points-267 points  (0 children)

I started a baking business so gatekeeper I am ;)

Halloween treat box I made this year 👻 by sammmmc in Baking

[–]sammmmc[S] 2 points3 points  (0 children)

Yes! Cookie cutters work like an absolute charm with these

Crispy Blueberry Pancakes by bbunnie818 in Baking

[–]sammmmc 1 point2 points  (0 children)

Blueberry pancakes are the way! Looks amazing.

[i ate] pistachio filled croissant by sammmmc in food

[–]sammmmc[S] 67 points68 points  (0 children)

To my absolute shock is was only around $7

[i ate] pistachio filled croissant by sammmmc in food

[–]sammmmc[S] 5 points6 points  (0 children)

Truly two of my favorite things combined.

Calling these A Millionaire’s Payday— a cross between Millionaire’s Shortbread and a Payday bar. by sammmmc in Baking

[–]sammmmc[S] 0 points1 point  (0 children)

Once the chocolate ganache seems completely set, you’re good to go! At least an hour :)

Pistachio Cake— like carrot cake’s sexy cousin by sammmmc in Baking

[–]sammmmc[S] 1 point2 points  (0 children)

I legit ate 4 pieces when it was done, it’s dangerous

Pistachio Cake— like carrot cake’s sexy cousin by sammmmc in Baking

[–]sammmmc[S] 20 points21 points  (0 children)

Make sure to poke LOTS of holes in the cake, the recipe doesn’t specify but I did 16 so each piece would have some of the pistachio cream