Gingered Carrot Cake Cookies

If it’s not chocolate, it’s not worth baking! Okay,  once in awhile I’ll do lemon, maybe raspberry (which goes oh so well with chocolate), and Gravenstein apple Pie  in the summer.  But, my husband Mark’s favorite dessert is carrot cake.  When I saw this recipe on a  blog, I had to try it for Mark's’ sake.   I’ve been on a chocolate cookie run since Christmas.  I usually bake a carrot cake for Mark on New Years Eve, but was unable because we were in Southern California, so I baked these cookies for him as a belated birthday treat.  Even thought they have no chocolate, I found them yummy!

Gingered Carrot Cake Cookies

Makes: 18 cookies

Prep Time: 15 minutes | Bake Time: 16 to 18 minutes

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans

Directions:

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

Click here for printable recipe

From Brown Eyed Baker

Sweet and Sour Chicken

Last week was Chinese New Year, so something Chinese was appropriate.  When eating Chinese other than mu shu, one of my favorites is Sweet and Sour.  I've tried many versions, but they don't have the same consistency as my favorite Chinese Restaurant, until now.  Besides being authentic, this recipe is easy to make.  I managed it on a work night.  Most of the time is taken up in the baking.  The leftovers were great for lunch.  I altered the recipe and added green pepper, red onion and pineapple, they were not in the original recipe.  I don't like chunk sized pieces of pineapple so I chopped the sliced pineapple to tidbit (remember when we could buy tidbits?)  sized pieces.  If you like chunks, you could add those.  I've had sweet and sour with carrots added too, but can live without those, you could add sliced carrots.  I guess what I'm saying is the sauce and chicken  is a great place to begin!

Sweet and Sour Chicken

Yield: 4 servings

Prep Time: 30 minutes | Bake Time: 1 hour

For the Chicken:
3-4 boneless,skinless chicken breasts, cut into chunks
Salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
¼ cup canola or vegetable oil

For the Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (preferably rice or white)
1 tablespoon soy sauce
1 teaspoon garlic powder

1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper.

3. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned.

4. Place the chicken in a single layer in a 9×13 baking dish.

5. Whisk together the sauce ingredients in a small bowl and pour evenly over the chicken. Turn the chicken to ensure each piece is coated.

6. Bake for 1 hour, turning the chicken every 15 minutes.

Adding Vegetables:

3/4 of a large green pepper, cut in large cubes

1/2 of a red onion cut in large cubes

1 small can of slice pineapple cut in tidbit sized pieces

Add to the chicken after the first 15 minutes and stir.

Click here for printable recipe

Adapted from The Brown Eyed Baker