Oct 18, 2011

Milk and Cookies

Today I was awake for far too many hours, waking up early to straighten up my wreck of a house, dealing with the guys here for new gutters, a busy day at work, a meeting with the curtain lady to measure for the nursery (the reason for the early morning frantic cleaning, an opera meeting which fell by the wayside, and a Junior League committee meeting. 

All these mundane events and errands were punctuated by me driving over a curb at lunch, resulting in a packed patio of people (some of whom I know) staring at me in my convertible as it made that excruciatingly loud crunching sound as my front wheels, then the back wheels, went over said curb.  Thank the Lord and Jackie O. for big sunglasses. 

Combined with the realization that I am beginning to waddle, it was a crawl right into bed when you get home 12 hours after you left it kind of day.  Bed accompanied with my laptop to pen this post, and a tray laden with milk and cookies.

And not just any cookie.  Homemade carrot cake cookies.  I can't stop making them.  Easy and delicious, they are laden with cinnamon and pumpkin pie spice- the perfect fall nibble.  So the recipe before I fall out-

1 box yellow cake mix
1 scant cup shredded carrot (I bought baby carrots to use rest of the bag for healthy snack.  This means it takes forever and a day to shred)
1 cups chopped pecans
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
2 eggs, lightly beaten
1/3 cup vegetable oil

Mix together the first five ingredients in a large mixing bowl
Combine the eggs and oil in another bowl
Dump into the dry mixture and stir to combine well
Refrigerate for an hour
Preheat your oven to 350 degrees
on a cookie sheet lined with parchment paper droop hefty spoonfuls of the dough about 1-2 inches apart
Bake for about 15 minutes
Cool for a couple minutes
Transfer to a wire rack for further cooling down

These were a huge hit at the UT-UGA tailgate.  I made the next batch intending to give them away, but. . .


Note- the original recipe (from Southern Lady magazine, honey-chile) called for 1/2 cup of carrot and walnuts.  I like both, so those got doubled.  The spices were woefully underrepresented, so 1/2 a teaspoon of each got moved up to a whopping tablespoon.  If you don't like cinnamon or pumpkin pie spice, you can decrease the amount of deliciousness to 1/2 teaspoon.   I will shun you though.

Hope you Tuesdays were full of joy and required no need for cookies.  However, Thursday might, or Saturday, so get thee to the grocery store immediately.

5 comments:

  1. Ummmm... you are brightening my life right now, seriously. I've even been craving a little BAKING, which never happens, so this is perfect.

    I also had a "day" (although your episode with the curb is pretty unbeatable). I'm currently eating raw cookie dough to compensate. No shame.

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  2. I've had quite a few of those days lately and these cookies seem like just the ticket. Thanks for sharing. I am totally making them this week. :)

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  3. holy moly...these look incredible!!! anything that comes out of a cake box to start with is WONDERFUL in my book-hope your JL meeting was great with my best friend!! ;)

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  4. i may be talking crazy, but do you think i could frost these with a cream cheese frosting?

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  5. Oh, my. After your date with the curb, I think a dozen (or two) of those delicious looking cookies are very much in order. I will be back to steal this recipe for my carrot cake loving husband.

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