Thursday, September 27, 2018

A Busy Kitchen...and Carrot Cake Cookies

Its been a busy week in the kitchen. 
The apples I was given at the beginning of the week have been peeled, cored and dehydrated...some with cinnamon sugar some without.
I had a clear out in the freezer so I also dehydrated bags of strawberries that I found...
And made a couple of shepherds pies to take their place.
The avacados were lovely and flavourful...and have made a delicious mushy Guacamole
which MrD has been eating as a dip so I had to hide some for tomorrows burgers
And as I write this... I have trays of cookies in the oven ready for the bake sale
 and todays Bible group study.

I love working in my kitchen

Carrot Cake Cookies

These cookies are so easy to make. They are so moist...and the cinnamon gives a perfect Fall flavour

1 carrot cake mix
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup white chocolate chips
1/2 cup Kraft caramel bits

  • In a large mixing bowl, combine the cake mix, butter, eggs, vanilla, and cinnamon. 
  • Beat until combined. 
  • Stir in the white chips and caramel bits by hand. 
  • Chill dough in refrigerator for at least 30 minutes.
  • Form dough into 36 balls and place on baking sheet. 
  • Bake at 350* for 10 minutes. 
  • Let cool on pan 2-3 minutes. 
  • Gently remove from pan to cooling rack  a metal spatula
  • The caramel will start to stick to the pan if you leave it cool too much.
  • Cool completely. 
  • Store in air tight container.
Love and Hugs
Phoebe x


  1. You've been busy! Your recipe sounds good - thanks!

  2. Those cookies look and sound delicious!! Thanks for sharing the recipe!

  3. Those cookies look delicious. Will definitely have to try making some of them in my kitchen!

  4. I've never tried dehydrating strawberries. I imagine they would take longer than apple slices.
    The cookies look great!!