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Sunday, January 22, 2017

Carrot Cake Cookie Sandwiches ala ~DKBB~

Carrot Cake Cookie Sandwiches ala ~DKBB~
(original recipe from Cooking Light)

2 cups finely shredded carrots
⅓ cup brown sugar
2 Tbsp. butter
2 Tbsp. Canola oil
1 tsp. grated orange rind
½ cup raisins (optional)
½ tsp. vanilla extract
1 large egg
1 cup unbleached flour
⅓ cup brown sugar
1 tsp. ground cinnamon
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. baking powder
  • Preheat oven to 350° F.
  • Combine shredded carrots and brown sugar in bowl; toss well; let stand 5 minutes.
  • If using raisins, put them in small bowl and water and microwave on high until water boils; drain off all water and cool a bit.
  • Place butter in microwave-safe bowl and microwave on high for 30 seconds or until melted; add oil, orange rind, vanilla, and egg; whisk until well combined.
  • If using raisins, add the drained, cooled raisins to the carrots and brown sugar, tossing to mix well.
  • Combine flour, brown sugar, salt, baking soda, and baking powder in a large bowl; whisk well.
  • Add carrot mixture and butter mixture to flour mixture; stir just until combined.
  • Drop dough by tablespoonful 2 inches apart onto parchment-lined baking sheet, making sure you end up with an even number of cookies.
  • Bake for 9 minutes or until cookies are set and crisp and around the edges.
  • Remove pan from oven and let stand 3 minutes; after 3 minutes, remove cookies from pan onto wire rack(s); let cookies cool completely before assembling into cookies sandwiches.
4 oz. ⅓-less-fat cream cheese, softened
¼ tsp. vanilla
⅛ tsp. salt
1 cup powdered sugar
  • Combine first 3 ingredients in medium mixing bowl and beat with mixer at medium speed 3 minutes or until fluffy.
  • Add powdered sugar and beat at low speed 1 minutes or until well combined (do not overbeat).
  • Spread 1 Tbsp. (or more, use your judgment) on flat side of cookie and top with flat side of another cookie to create a cookie sandwich; repeat with remaining cookies and filling.
If you make 14 total cookies, per serving: 186 calories, 28g carbs, 1g fiber, 2g protein, 140mg sodium, 7.6g fat.

Saturday, January 21, 2017

Crispy Jalapeno Popper Beef Taquitos ala ~DKBB~

Crispy Jalapeño Beef Taquitos ala ~DKBB~
(original recipe from

12 medium tortillas (I use my homemade tortillas or a golden blend type tortilla)
1 lb. lean ground beef
½ small onion, chopped
2 to 4 jalapeños, deveined and diced
3 cloves garlic, minced
1½ tsp. chili powder
1 tsp. cumin
½ tsp. turmeric
½ tsp. smoked spicy paprika
½ tsp. salt
4 to 6 oz. cream cheese, whipped
½ cup salsa
1 cup shredded (or grated) Pepper Jack cheese
  • Cook beef, onions, jalapeños, and onions in large skillet over medium heat until onions are softened and beef is cooked through; add garlic and sauté for 1 minute; drain off excess fat.
  • Stir in all the spices/seasonings, followed by the salsa and cream cheese; heat all over medium heat until cream cheese in completely melted and mixed in, stirring often.
  • Stir in the Pepper Jack cheese, cooking and stirring until melted and mixed in thoroughly.
  • To assemble, add a little less than ¼ cup filling to the bottom third of each tortilla, spreading it out in a long line to about ½ inch from edges of tortilla; tightly roll up tortillas.
  • Heat a small amount of olive oil in a large nonstick pan over medium heat; working in batches, add taquitos and cook until golden brown on all sides, rotating as necessary.
  • Serve with salsa, cheese, and/or avocados or guacamole as desired.