Tag: easter dessert

White Chocolate Fruit Tart

White Chocolate Fruit Tart

Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]

White Chocolate Banana Cream Truffles

White Chocolate Banana Cream Truffles

Looking for a fun way to use up some overripe bananas? Well friends, let me introduce you to White Chocolate Banana Cream Truffles! Truffles are an easy dessert to make because they’re no bake. This delicious version is a combination of Golden Oreos and ripe […]

Carrot Cake Shortbread Cookies

Carrot Cake Shortbread Cookies

Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and hints of cinnamon, this bitesize dessert packs a whole lot of flavor. And don’t forget that irresistible cream cheese filling that holds it all together. Any dessert with cream cheese frosting is a winner in my book! Do you see those ingredients listed below? Go ahead and add them to your grocery list right now because you’re going to be baking Carrot Cake Shortbread Cookies this weekend.

Here’s all you’ll need: vanilla extract, butter, finely shredded shredded carrots, flour, brown sugar, cinnamon, pecan halves, powdered sugar, and cream cheese.Carrot Cake Shortbread Cookies ingredients list #shortbreadcookies #carrotcake #carrotcakeshortbread #shortbread #easterrecipes #cookierecipes #sandwichcookies

Let’s get started! Add 1 cup of softened butter, vanilla extract and 1/3 a cup of finely shredded carrots to a medium sized bowl. Beat with an electric hand mixer for 1 minute. Transfer the butter mixture to a sheet of plastic wrap and place in the freezer for 20 minutes.

A couple things to keep in mind: Shred the carrots as fine as possible think itty bitty to avoid large hunks of carrots in your cookies. This is also a good time to shred an additional tablespoon of carrots to use later in the recipe for that amazing cream cheese frosting I mentioned earlier.

Pure vanilla extract works best to achieve that intense vanilla flavor. You could also get a little bit fancy and use the seeds from a vanilla bean.

You can soften the butter ahead of time by leaving it set out on a countertop or nuke it in the microwave for no longer than 15 seconds. We’re looking for softened not melted.

Butter, vanilla extract, and finely shredded carrots are mixed together in a bowl with an electric mixer. #carrotcakecookies #carrotcakeshortbread #shortbreadcookie #carrotcake #carrotcakedesserts

Next add 2-1/2 cups all-purpose flour, 1/2 cup of brown sugar, and 3/4 teaspoon of cinnamon to a large bowl. Cut in the butter mixture with a pastry blender, a fork or even a knife until the mixture resembles fine crumbs. A pastry blender is one of those kitchen tools that’s more of a luxury than a necessity. If you shop around you can snag one that’s really inexpensive. Plus they’re small and don’t take up a whole lot of cupboard space.

The butter mixture is cut into a bowl full of flour, brown sugar, and cinnamon. #shortbreaddcookies #shortbread #carrotcakeshortbread #carrotcakecookies #carrotcake

Knead the crumbs by hand until a smooth dough forms. Now you’re going to look at those crumbs and think how the heck is this mixture ever going to turn into a dough? But don’t worry. The heat from your hands will warm the butter and help the flour and sugar to cling to it. It took me about 10 minutes of squishing and squeezing and kneading to make this magic happen. Don’t give up on it! If after 10-15 minutes it’s looking like it’s not going to happen for you just add some softened butter a tablespoon at a time to help along the process.

Carrot Cake Shortbread cookie dough in a large bowl. #sanwichcookies #easterrecipes #christmascookies #holidaydesserts #carrotcakeshortbread

Shape the dough into 1-inch balls and place them on a parchment lined cookie sheet. Place the balls at least 2 inches apart. I was able to fit 20 cookies on my largest baking sheet. Use the bottom of a glass to flatten each cookie to 1/4-inch thickness.

I’m a total parchment paper advocate! Parchment paper is a non-stick baking paper. It reduces browning and when you’re done using it you can just toss it in the trash. No mess! It’s probably my favorite baking tool.

Carrot Cake cookie dough balls placed on a parchment lined baking sheet being flattened to 1/4-inch thickness with the bottom of a glass. #cookierecipes #uniquecookies #christmascookies #holidaybaking #shortbread

Next press a pecan into the top of every other cookie. For every cookie with a pecan we will also need one without. The pecans topped cookies will be the top of our sandwich and the ones without will be the bottoms. Of course if you’re not a fans of pecans or allergic to nuts, you can skip this step and go without. Bake in a 300 degree preheated oven for 15 minutes or until the bottoms begin to brown. Remove from the oven and leave the cookies on the baking sheet for one minute and then transfer to wire racks until cool.

For perfect cookies every time I always rotate the baking sheets halfway through baking. Always use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will yields the very best results. Every. Time.

Carrot Cake Shortbread Cookies on a parchment lined baking sheet topped with pecan halves. #shortbread #cookies #carrotcake #cookiebaking #cokieswithnuts

While the cookies are cooling we can whip up that absolutely essential (in my opinion) cream cheese filling. This will be used to sandwich our Carrot Cake Shortbread Cookies together. Add 1/4 cup butter and 2 ounces of cream cheese to a small bowl. You’ll want both of these ingredients softened so again you can leave them out on the countertop while the cookies are baking or toss them in the microwave for about 10 seconds. Add 1 cup of powdered sugar and beat on a low speed with an electric mixer to combine. Gradually increase the speed to a higher setting and continue to whip until the frosting is smooth and creamy. Stir in 1 tablespoon of shredded carrots (from earlier). Cream cheese icing mixed together in a small bowl.

Spread the cream cheese frosting on the bottoms of the cookies without pecans. Top with the remaining cookies, pecan side up to make these adorably sweet cookie sandwiches. Shortbread cookies contain a larger ratio of butter to flour resulting in cookies that are crumbly and tender and store great in the fridge.

Now that’s some dessert goals right there! Cookie baking on your mind? Try our Mini Cinnamon Roll Cookies or Toffee Cookies next!

Carrot Cake Shortbread Cookies by Happylifeblogspot.com #carrotcake #carrotcakecookies #shortbread #carrotcakeshortbread #shortbreadcookies #easterrecipes #christmascookies #sanwichcookies

Carrot Cake Shortbread Cookies

April 16, 2020
: 2 dozen
: Medium

By:

Ingredients
  • 3 teaspoons pure vanilla extract
  • 1 cup butter, softened
  • 1/3 cup finely shredded carrot
  • 2-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon cinnamon
  • 24 pecan halves
  • FOR THE FROSTING:
  • 2 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 Tablespoon shredded carrot
Directions
  • Step 1 Add 1 cup of softened butter, vanilla extract and 1/3 a cup of finely shredded carrots to a medium sized bowl. Beat with an electric hand mixer for 1 minute. Transfer the butter mixture to a sheet of plastic wrap and place in the freezer for 20 minutes.
  • Step 2 Add 2-1/2 cups all-purpose flour, 1/2 cup of brown sugar, and 3/4 teaspoon of cinnamon to a large bowl. Cut in the butter mixture with a pastry blender, a fork or even a knife until the mixture resembles fine crumbs. Knead the crumbs by hand until a smooth dough forms. This will take about 10 minutes.
  • Step 3 Shape the dough into 1-inch balls and place them on a parchment lined cookie sheet. Place the balls at least 2 inches apart. Use the bottom of a glass to flatten each cookie to 1/4-inch thickness. Press a pecan into the top of every other cookie. For every cookie with a pecan we will also need one without.
  • Step 4 Bake in a 300 degree preheated oven for 15 minutes or until the bottoms begin to brown. Remove from the oven and leave the cookies on the baking sheet for one minute and then transfer to wire racks until cool.
  • Step 5 FOR THE FROSTING: Add 1/4 cup butter and 2 ounces of cream cheese to a small bowl. Add 1 cup of powdered sugar and beat on a low speed with an electric mixer to combine. Gradually increase the speed to a higher setting and continue to whip until the frosting is smooth and creamy. Stir in 1 tablespoon of shredded carrot.
  • Step 6 Spread the cream cheese frosting on the bottoms of the cookies without pecans. Top with the remaining cookies, pecan side up to make these adorably sweet cookie sandwiches. Store in the fridge. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

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The BEST Rhubarb Meringue Pie

The BEST Rhubarb Meringue Pie

I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]

Pina Colada Cake

Pina Colada Cake

If you like Pina Coladas and getting caught in the rain…..then you’ll LOVE this cake!!! Pina Colada Cake is moist, delicious, and loaded with the same tropical goodness as the popular summer drink. Now you can sip your favorite drink and eat it too. This […]

Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon meringue pie. The melt-in-your-mouth homemade meringue topping is piled high on this subtley sweet lemon flavored cupcake. But wait! There’s even a surprise lemon pie filling hidden inside. I know what you’re thinking, that sounds like a lot of steps. But our easy to follow recipe, and a few shortcuts, help to make this one a piece of cake! Or should I say cupcake?

Here’s all you’ll need: lemon cake mix, canola oil, eggs, lemon zest, lemon pie filling, egg whites, cream of tartar, and sugar.

Lemon Meringue Cupcakes ingredients list.

Let’s just jump right in with a shortcut right out of the gate…a boxed cake mix! Now I’m all about baking from scratch in most situations, but hey, life gets hectic and we can all use a little shortcut every once in awhile, right? Plus we’re going to dress this up a little bit, so I promise no one will know.

Combine the lemon cake mix, water, oil, eggs, and lemon zest in a large bowl. It’s simple to create lemon zest. Just run the peel of a lemon against a grater. Lemon zest helps to pump up that bright citrusy flavor. Beat with a hand mixer on low speed for 30 seconds. Then kick it up to medium speed and continue to mix for another two minutes.

Lemon cake mix, water, oil, eggs, and lemon zest mixed with a hand mixer in a large bowl.

Lemon Meringue Cupcakes are most definitely that special occasion that you’ve been saving those pretty paper lined muffin cups for. So line a muffin pan with the cutest paper lined muffin cups you can find, then fill each cup two thirds of the way full with batter.

When baking muffins or cupcakes in paper cups, I always line the bottom of the each cavity in the pan with a little bit of rice. This prevents any residual oil that’s left in the baking pan from seeping up and ruining those beautiful, decorative paper lined muffin cups without interfering with the baking. Just enough rice to cover the bottom of the pan will do the trick! (but this step is not necessary to bake this recipe if you don’t have rice on hand, skip it).

Paper lined muffin cups filled two thirds of the way full with lemon cake batter.

Bake in a 350 degree preheated oven for 18-22 minutes. When you can insert a toothpick in the center and it comes out clean, no clumps or stickiness, then you know they’re done!

It doesn’t matter what I’m making, when I’m using two baking pans I ALWAYS use the top and middle racks of the oven. It also helps to switch the position of the pans halfway through baking. So the pan that’s on the middle rack gets moved to the top rack and vice versa. This helps to ensure that all the cupcakes bake evenly since the heat in most ovens isn’t consistent throughout. You’ll definitely see an improvement in your baking!

Lemon cupcakes in a muffin pan hot out of the oven.

Meanwhile let’s whip up that lemon pie filling while the cupcakes are baking and cooling. Insert time saving shortcut here!! Store bought lemon pie filling helps to shave a little bit of time from this recipe and gives you more time to finish laundry, enjoy your coffee, and get outdoors and enjoy some of that sunshine. You’re welcome!

You can find lemon filling in the baking aisle. It may say lemon creme filling or just lemon filling on the label and it usually comes in a box or a can. Our box mix required a little bit of prep work, but I promise it was easy peasy  (lemon squeezy).

Once the cupcakes are completely cool, we can add the lemon pie filling. I used a piping bag with a round piping tip, then inserted it into the middle of the cupcake and gently squeezed until the filling reached the top of the cupcake. You can also use a melon baller or a small pairing knife to scoop out the center of the cupcake and then spoon in the filling into the middle. Both methods work just fine, it’s all about what you have on hand.

Lemon pie filling is added to the center of the cupcake with a piping bag.

Now it’s time for that soft and fluffy meringue topping! And this one’s all homemade, no shortcuts here. Add the egg whites and cream of tartar to a large bowl. Using a hand mixer, beat on medium speed until soft peaks form. Soft peaks will barely hold their shape. When the beaters are lifted the peaks will flop.

Gradually beat in the sugar, a little bit at a time, at a high speed until the sugar is is dissolved. Continue to beat on high speed until stiff, glossy peaks form. Stiff peaks will stand up straight when the beaters are lifted (see below picture).

Meringue topping beaten until stiff, glossy peaks are formed.

Pipe the meringue topping over the tops of the cupcakes using the piping tip of your choice. You can get fancy with a star tip or keep it simple with a round tip. Whatever tip you use, make sure your topping is piled sky high!

No piping tips, no problem. Spoon the meringue topping over the cupcakes to cover. Be sure to create a heaping mound of meringue deliciousness! The more meringue the better!! It’s easiest if you leave the cupcakes in the pan to complete this step because the topping can be a little sticky at this point.

Bake in a 400 degree preheated oven for 5-8 minutes or until the meringue is toasty and golden brown. You’ll want to stay close to the oven and keep an eagle eye watch while they’re baking. Meringue can turn from perfectly golden to completely scorched quicker than you’d think! So pay close attention to those tops.

Meringue topping being piped onto lemon cupcakes.

Cool for 10 minutes in the pan and then remove to wire racks and finish cooling. Store Lemon Meringue Cupcakes in an airtight container in the refrigerator until ready to eat. I don’t know about you, but I’m ready right NOW!!! If you’re all about timesaving recipes to impress, then you’ll wanna try our Chocolate Overload Cake next!

Lemon Meringue Cupcakes by Happylifeblogspot.com #lemonmeringuecupcakes #cupcakes #lemonmeringue #springdesserts #desserts #bakesalerecipes #lemoncupcakes

Lemon Meringue Cupcakes

May 21, 2019
: 24 cupcakes
: Medium

By:

Ingredients
  • 1 box lemon flavored cake mix
  • 1-1/3 cups water
  • 1/3 cup canola oil
  • 3 large eggs
  • 1 tablespoon grated lemon zest
  • 1 cup lemon pie filling
  • MERINGUE:
  • 3 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar
Directions
  • Step 1 Combine the lemon cake mix, water, oil, eggs, and lemon zest in a large bowl. Beat with a hand mixer on low speed for 30 seconds. Switch to medium speed and continue to mix for another two minutes.
  • Step 2 Line a muffin pan with paper lined muffin cups. Fill each cup two thirds of the way full with cake batter. Bake in a 350 degree preheated oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  • Step 3 Once cupcakes are cool, pipe filling into the center of each cupcake with a piping bag and a round tip. You can also use a melon baller or a pairing knife to cut a small hole in the center of the cupcake and spoon in the lemon pie filling by hand.
  • Step 4 Add the egg whites and cream of tartar to a large bowl. Using a hand mixer, beat on medium speed until soft peaks form. Gradually beat in the sugar, a little bit at a time, at a high speed until the sugar is is dissolved. Continue to beat on high speed until stiff, glossy peaks form.
  • Step 5 Pipe the meringue topping over the tops of the cupcakes using the piping tip of your choice. Or use a spoon to mound up heaps of meringue topping to cover the cupcakes.
  • Step 6 Bake in a 400 degree preheated oven for 5-8 minutes or until the meringue is golden brown. Keep a close, watchful eye on the topping. Meringue can burn quickly.
  • Step 7 Cool for 10 minutes in the pan and then remove to wire racks and finish cooling. Store Lemon Meringue Cupcakes in an airtight container in the refrigerator until ready to eat. Enjoy!

We’d love to hear from you! Leave us your comments and love down below!

Shop this recipe! 

Fresh Strawberry Tart

Fresh Strawberry Tart

Our Fresh Strawberry Tart recipe is here just in time for strawberry season! This beautiful tart makes the perfect ending to any meal. A mouth watering dessert layered with chocolate, filled with a rich and decadent cream cheese filling, and topped with jam glazed strawberries. […]

Butterscotch Easter Nests

Butterscotch Easter Nests

Are you Egg-cited for Easter??? We sure are!!! Our Butterscotch Easter Nests make an Egg-cellent Easter treat. This crunchy, no bake candy is a spinoff of classic butterscotch haystacks. Now if you’ve never tried haystacks, then you are truly missing out! I think every family […]