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