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





4 comments:

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

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

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

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

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