Honey Carrot Oatmeal Raisin Cookies
My mom handed me a recipe the other day. She found it in her archives of recipes. It was called Biscuits aux Carottes (Carrot Cookies) and was written in French on the back of an old yellowed calendar page with several folds in it and stapler holes. She handed me a jar of honey along with the recipe to get me started. Thanks Ma!
I never baked with honey before, so it sounded intriguing. There is no sugar in this recipe. Honey is the only sweetener. That makes it a healthy cookie, right?
I was doing fine reading the recipe on my own at home until I came upon “muscade”. Ok, I had no clue what that could possibly be, so I called my mom, my encyclopedia for all things French. Well, apparently my encyclopedia is out of date, because she didn’t have a clue either.
So off to Google I went and learned that “muscade” is nutmeg. There you have it. Now I will know for next time.
The recipe also called for whole grain oats, but I used quick oats and it worked out fine. I also substituted some of the all purpose flour for whole wheat flour.
So really, they are pretty healthy cookies. And the best part was that they actually tasted good. I am all for healthy, but if something tastes nasty, I don’t care how healthy it is, I just won’t eat it. My stomach can’t take the abuse. Thank goodness these were flavorful. The honey gave them just the right amount of sweetness.
Honey Carrot Oatmeal Raisin Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (36 cookies)
- 2/3 cup butter
- 1 cup honey
- 2 eggs
- 1 cup grated carrots
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups quick oats
- 1 cup raisins
Instructions
Preheat oven to 350º F.
With a mixer, cream the butter and the honey. Then add the eggs and the carrots and mix well.
In a large bowl sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients and mix until all is incorporated.
Then add the oats and the raisins, mixing until well distributed.
Drop batter by large spoonful or cookie scoop full onto a greased cookie sheet, leaving 2 inches between scoops.
Bake at 350ºF for 15 minutes or until tops are a golden color.
Remove from oven and let cool for 2 minutes, then move cookies to a cooling rack to completely cool.
Enjoy with a glass of milk or coffee!
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Churro Crepes with Homemade Dulce de Leche
Well, since every time I post a type of churro recipe, my blog buzzes with action, here is another one. Churro Crepes. I made these for my family one Sunday morning and I made some for the guys at my office. I received high compliments, so I thought I ‘d share the recipe. Crepes are so easy to make once you get the batter right. You don’t need any fancy equipment. My mom always made her crepes in a regular pan greased with good old Crisco. I prefer a non-stick pan coated with cooking spray. To each their own.
I did try two different dulce de leches with the crepes. The darker dulce de leche was made by a friend. She boils her unopened can of sweetened condensed milk in a pot on the stove for about 1.5 hrs, flipping it over half way through. It produced a darker, thicker, and more rich flavored dulce de leche. I cooked mine in a jar in the slow cooker for 10 hours (see how here). I ended up with a lighter, creamier and thinner dulce de leche. Each is equally good, it just depends on what you need it for. If you want to use it as a filling for a cake or cupcakes, the thicker one is better. If you want to pour it over ice cream or crepes, then the thinner one works better. I did like my homemade dulce de leche better with these crepes because the taste didn’t over power the cinnamon flavor and the light fluffy texture of the crepe. The thicker, darker dulce de leche was just to strong for this delicate treat.
For those who just don’t care and are really not interested in making their own dulce de leche, here is the brand I have used for other recipes. It is dark and thick like the one my friend made. You should be able to find it at your local Spanish market. If not, you can try La Salamandra brand on Amazon.com.
Churro Crepes
by The Sweet Chick
Prep Time: 5- 10 minutes
Cook Time: 18-20 minutes
Keywords: breakfast dessert dulce de leche cinnamon crepe
Ingredients (12 crepes)
For the crepes
- 1 1/4 cups milk
- 1 cup all purpose flour
- 1 whole egg
- 1 teaspoon vegetable oil
- 1/4 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
For the cinnamon sugar
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
For the crepes
In a blender or with hand mixer, combine all ingredients. Blend until smooth.
Heat a nonstick skillet with flared sides over medium-high heat. Remove from heat. Pour 1/4 cup batter into skillet; lift and tilt the skillet to spread batter evenly across bottom of skillet. Return to heat. Cook about 1 minute or until light brown.
Flip crepe with a spatula and cook the other side for about 30 seconds. Remove from pan and place on a warm plate and cover to keep warm.
Repeat with remaining batter.
When all crepes are cooked, fill them with 3 tablespoons (or more if you like) of dulce de leche and either fold the side of the crepes into the middle or roll up the crepes.
For the cinnamon sugar
Sprinkle 1/4 teaspoon of cinnamon sugar over the top of each crepe.
Eat and enjoy!
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