The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

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It’s the last day of Spring Sweets Week and I saved the cutest recipe for the end – carrot cake crepes that look like carrots! Seriously, how stinking cute are these? And they are so simple to put together using premade crepes.

The filling is a blend of cream cheese, whipped topping, pulverized carrot cake flavored Oreos (but you can substitute dry carrot cake mix), fresh shredded carrots, and pecans. Add a little orange for extra flavor and you’re ready to spread that creamy carrot cake filling over half a crepe to then be rolled up into a cone/carrot shape.

But the real trick is saving some of that filling before adding the smashed Oreos, carrots, and pecans, adding food coloring to dye it orange, drizzling on top and then sticking in some fresh parsley, cilantro, or maybe you have some carrot greens leftover from the carrot you shredded.

If you did happen to snag some carrots with the greens still attached, chances are you have a ton left (and carrots), so you should just go ahead and make carrot gnocchi with carrot top pesto to use them up and then serve these carrot cake crepes for dessert. Although I guess crepes are for breakfast? Do whatever feels right. Just know these don’t store well and are best enjoyed immediately.

Check out even more Spring Sweets Weeks recipes to serve along with these carrot cake crepes:

• Orange Poppy Seed Muffins by Hezzi-D’s Recipe Box
• Pineapple Pistachio Cake by A Day in the Life on the Farm
• Deviled Egg Sugar Cookies by Jolene’s Recipe Journal
• Carrot Cake Tamale by A Kitchen Hoor’s Adventures
• Dubai Chocolate Easter Eggs by Magical Ingredients
• Kentucky Derby Pie by Art of Natural Living
• Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen’s Kitchen Stories
• Lemon Raspberry Pound Cake by Rave About Food

EASY CARROT CAKE CREPES

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Yield: 20 Crepes Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. cream cheese, room temperature
• 8 oz. container frozen whipped topping, thawed
• 2 Tbsp orange juice (~1/2 orange)
• Red and yellow food coloring
• 3/4 cup chopped carrot cake Oreos* (~8 cookies)
• 1/2 cup chopped walnuts or pecans**
• 1/2 cup shredded carrots
• 10 crepes, halved (I used Melissa's Produce brand)
• 2 tsp milk
• Fresh cilantro, parsley, or carrot top greens, for garnish
• Orange zest, for garnish

Directions

1. In a medium bowl with a hand mixer, blend together the cream cheese, whipped topping, and orange juice. Remove 1/2 cup of mixture and place in a small bowl; set aside. To the medium bowl of filling, fold in the carrot cake cookies, chopped walnuts and shredded carrots until evenly distributed.
2. Spread 2 Tbsp of filling over each crepe half, leaving 1/2-inch around the edges. Starting at one end, roll the crepe up to create a cone/carrot shape. Repeat with each crepe half***.
3. To the small bowl of reserved filling, add a couple drops of red (~2) and yellow (~4) food coloring and stir to create an orange color. Add 2 teaspoons of milk to thin it enough to drizzle over the crepes.
4. Insert the stems of the carrot greens, mint, or parsley into the top of each crepe with leaves sticking out to resemble a carrot. Sprinkle with orange zest, if using, and serve immediately.

Notes

*If you cannot find the carrot cake Oreos, swap for 2/3 cup carrot or spice cake mix, but make sure to heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds. **You could also add/substitute nuts for toasted coconut or raisins if you prefer. ***If not serving immediately, keep components separate until ready.

Source: Adapted from my Carrot Cake Dip, Cake Batter Fruit Dip, Oreo Cheesecake Fruit Dip, and A Season to Smile.

Potato leek soup is too short to truly describe all the flavors that make this bowl of deliciousness. Make it tonight and serve it with a slice of crusty bread to scoop up every last drop.

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Not to be confused with my cheddar baked potato soup or slow cooker potato soup, this potato leek soup has the added benefit of leeks and a slew of seasonings. It still tastes like comfort food but with a slightly fresher flavor profile. It may be warming up outside, putting a damper on soup season, but you might want to squeeze this one in real quick. Truly, it’s a quick one. And I got to use my favorite kitchen appliance – the immersion blender!

If you or someone you know makes homemade soups at any frequency, you should get an immersion blender. One of my least favorite kitchen appliances is the regular blender because blending hot liquids can be literally explosive, so I’d pick my immersion blender 10/10 times. I pretty much only use my blender for smoothies.

The best part of using an immersion blender is that I can easily see and control how blended I make my soups. I prefer soups like this potato leek soup and broccoli cheddar soup to still have chunks. In all honestly, I prefer most soups to be a bit chunky rather than creamy, unless it’s tomato soup.

But I’ve gushed over immersion blenders enough. Regardless of which type of blender you have, this soup will be a hit. With the usual suspects of onion and carrot as the base, with leek as a special friend, this potato leek soup is seasoned to perfection with dill, Italian seasoning, paprika, garlic, cumin, salt, and white pepper. Make it extra special with homemade chicken or vegetable broth and finish it with heavy cream before blending it up how you like it.

POTATO LEEK SOUP

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Yield: 6 Servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp olive oil
• 1 Tbsp butter
• 1 small sweet yellow onion, diced (scant 1 cup)
• 2 leeks sliced (about 1 cup)
• 4 cups chicken or vegetable broth
• 5 large potatoes peeled and chopped (about 5 heaping cups)
• 3 carrots, chopped (about 2 cups)
• 2 tsp dried dill
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1 tsp salt, plus more to taste
• 1/2 tsp ground white black pepper, plus more to taste
• 1 cup cream
• Fresh parsley for garnish

Directions

1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add oil and butter. When warmed, add onion and leeks and cook 5 minutes or until softened and starting to brown.
2. Stir in the broth, potatoes, carrots, dill, Italian seasoning, garlic, paprika, cumin, salt, and white pepper. Bring to a boil over high head, then turn town to medium-low, cover, and cook about 30 minutes or until potatoes and carrots are soft. Season to taste with more salt or pepper if needed.
3. Reduce heat to low. Stir in the cream. Using an immersion blender*, blend until half of it is blended in, leaving half with chunks. blend part or all of the vegetables if desired.
4. Serve immediately topped with fresh parsley and a slice of good bread.

Notes

*You can also transfer into a regular blender if you don't have an immersion blender.

Source: Adapted from Savory with Soul.

In my opinion carrot cake scones aren’t complete without cream cheese frosting on top, but take them to the next level by adding browned butter!

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If muffins are cupcakes without frosting for breakfast, what are scones with frosting? Delicious is all I know.

Frosting might not be the first thing that comes to mind in the morning but I have difficulty accepting something labeled as carrot cake without cream cheese being involved. I’ve made exceptions over the years (carrot cake biscotti, carrot cake breakfast cookies, carrot cake oatmeal) but to be honest I almost always think they would have been even better with cream cheese frosting, especially my carrot cake banana bread. Yes I added a cream cheese spread when serving it but I legit have considered revamping that recipe to bake a cream cheese center right into it.

While brings me to the question I had when making these carrot cake scones – top with cream cheese frosting or stuff with cream cheese filling? While I feel like the carrot cake banana bread would be best stuffed inside, I decided the cream cheese needed to be on top of these scones so as to not overwork the dough. Added bonus of the frosting on top is feeling like you are eating a slice of cake for breakfast!

The cream cheese frosting on top isn’t the only thing special about these carrot cake scones – they are made with browned butter in the scone and frosting. You will brown 3/4 cups of butter, 1/2 cup of which goes into the scones and the remaining 1/4 (slightly less due to the browning process) into the frosting. Is it an extra step that could be made optional? Yes but the flavor payoff is just too good to truly be optional. Those flecks of browned butter in the frosting are like vanilla bean flecks but possibly better.

• Baked Key Lime Pie Donuts from Jolene’s Recipe Journal
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D’s Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy’s Recipes and Writings

BROWNED BUTTER CARRTO CAKE SCONES

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Yield: 8 Servings Prep Time: 1 Hour 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 1/2 cup (1 stick) unsalted butter*
• 2-1/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch salt
• 1 egg, lightly beaten
• 1/2 cup plain or vanilla Greek yogurt
• 1 tsp vanilla extract
• 3/4 cup finely grated carrots**
• 1/2 cup sweetened shredded coconut***
• 1/2 cup chopped walnuts***
• 1/2 cup mini cinnamon chips***
• Heavy cream or milk
• Coarse sugar

FROSTING

• 1/4 cup (1/2 stick) unsalted butter*
• 4 oz. cream cheese, room temperature
• 1/2-3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp heavy cream or milk

Directions

1. Melt 3/4 cup of butter (for both scones and glaze) in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour 1/2 cup in a small covered heatproof bowl and place in refrigerator to solidify for at least 20 minutes. Transfer remaining browned butter**** to a medium heatproof bowl to stop the cooking. Set aside to cool at room temperature.
2. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
3. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, allspice, and salt; set aside.
4. Remove the chilled 1/2 cup browned butter from the refrigerator and cut into 1/2-inch cubes. Add to flour mixture, cutting in with a pastry cutter or two knives until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
5. In a small bowl, whisk together the egg, Greek yogurt, and vanilla until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy; set aside.
6. Reusing the same small bowl from the wet ingredients, combine the shredded carrots, coconut, walnuts, and cinnamon chips***. Add to dough and fold in just until evenly distributed.
7. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges. Transfer to prepared baking sheet and freeze for 30 minutes.
8. Preheat oven to 400 degrees F.
9. Brush the tops with heavy cream (or milk), sprinkle with coarse sugar, and bake for about 15-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
10. While the scones cool, make the frosting. In the medium bowl with the remaining room temperature browned butter, add cream cheese and blend until creamy. Add vanilla extract and powdered sugar, whisking until the mixture comes together then add in 1 tablespoon of heavy cream (or milk), continuing to mix. Add a bit of powdered sugar or more heavy cream until you get the desired consistency.
11. Spread frosting over cooled scones and serve. Store leftovers in an airtight container in the refrigerator.

Notes

*3/4 cup total butter used in recipe, but 1/2 cup in the scones and 1/4 cup in the frosting. **Grated on the small side of a box grater. ***Coconut, walnuts, and cinnamon chips are optional but delicious. Could also use raisins, pecans, and/or white chocolate chips. ****Will be slightly less than 1/4 cup due to losing some liquid during the browning process, but that's fine.

Source: Adapted from my Brown Butter Glazed Peach Scones.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

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These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Of all the cuisines in the world, I think the South Asian continent is home to my favorites. We probably dine out at such establishments more often than others and also gravitate towards the same direction when cooking at home.

We are lucky enough to have an arsenal of staple ingredients in our pantry for such cuisines, but not everyone wants to buy a bottle of mirin or curry paste to make one recipe. As such, I decided to share a recipe for pork bulgogi rice bowls that has a more approachable ingredient list, even if it’s not technically authentic.

What you need to make pork bulgogi rice bowls:

• Ground pork
• Brown rice
• Bulgogi sauce – store bought or homemade
• Green onion (aka scallions)
• White wine vinegar
• Cucumber
• Carrot
• Sour cream
• Sriracha
• Sesame seeds

Okay so you will have to buy a bottle of bulgogi sauce if you don’t want to make it yourself, but it can easily be found in the Asian section of the grocery store where you buy the rest of your groceries.

If you prefer white rice you can for sure use that instead. I love the nutty flavor of brown rice and the additional hearty element to an otherwise fairly light meal. Recipes like these bulgogi rice bowls are easy to make adjustments, as the components are assembled separately. Want to add fresh minced ginger to the ground pork? By all means, please do. Can’t handle the spice of sriracha? Add less or omit. Want to add daikon to your flash-pickled veggies or substitute for kimchi slaw? You get the idea.

What’s the difference between bibimbap and bulgogi?

Bulgogi is traditionally marinated meat, typically beef (but sometimes pork for a more economical option), that is grilled or stir-fried and served with a sweet and savory Korean BBQ sauce (not to be confused with my Asian BBQ sauce) and pickled vegetables or kimchi.

Meanwhile bibimbap is raw or lightly cooked meat served with a spicy gochujang chili sauce and sauteed vegetables and often topped with an egg. Both can be served over a bed of rice, but sometimes bulgogi is served as lettuce wraps instead.

Is the ground pork in this bulgogi rice bowl recipe traditional? No. I admit that this dish has neither beef nor a marinating step as I was trying to make something inexpensive and weekday-friendly. As an added bonus, every 3 ounces of pork comes with 22-24 grams of protein (depending on the cut). Meals with 20-30 grams of protein will help fuel your body and may help you feel fuller. This recipe uses 16 ounces of ground pork which comes to 4 ounces or 29-32 grams of protein per person, so you’re good to go.

Better still, there are over 3500 family farms in Ohio alone which raise enough pork to feed about 25 million people – Ohio has under 12 million so that other 13 million is out of state! So think of the Ohio farm families you are supporting when you buy pork at the grocery store or farmers market.

Pork facts aside, the flavor components of bulgogi are there in this dish and it does use the typical sweet and savory brown bulgogi sauce so it is a bulgogi-inspired ground pork rice bowl – or pork bulgogi rice bowls for short. Call it fusion maybe, but I call it delicious.

Speaking of delicious and nutritious meals, for more pork recipes head over to OhioPork.org!

PORK BULGOGI RICE BOWLS

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup brown rice, uncooked
• 3 Tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 small cucumbers, cut into ribbons using a peeler
• 2 medium carrots, peeled, shredded, and divided
• 1/2 cup sour cream
• 2 tsp sriracha
• 2 tsp olive oil, divided
• Salt and pepper, to taste
• 4 green onions, sliced and whites and greens separated
• 16 oz. ground pork
• 2 Tbsp sesame seeds, divided
• 8 oz. bulgogi sauce

Directions

1. In a medium saucepan, add brown rice and 1-1/2 cups water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 20 minutes. Keep covered but remove from heat until ready to serve.
2. Meanwhile, in a medium bowl, combine 1-1/2 tablespoon vinegar with sugar and a pinch of salt. Stir in cucumber ribbons and half the shredded carrots. Set aside.
3. In a small bowl combine the sour cream and sriracha. If needed, stir in a teaspoon or two of water to acquire a pourable consistency. Season to taste with salt. Set aside.
4. In a large skillet, heat one teaspoon of olive oil over medium-high head. Add remaining carrots and cook until tender, about 1 minutes, then push to the side of the skillet.
5. To the same skillet, add another teaspoon of oil. Add scallion white and cook until tender, about 1 minute. Add ground pork, breaking it while it cooks until no longer pink about 5 minutes. Stir in half the sesame seeds and remaining vinegar and cook for 30 seconds. Stir in the bulgogi sauce, bring to a simmer, then remove from heat. 
6. Divide the rice between four bowls, top with pork mixture, pickled cucumber, a drizzle of sriracha cream, green onion, and sesame seeds. 

 

Source: Adapted from Hello Fresh Pork Bulgogi Rice Bowls.

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These carrot cake biscotti are dressed up for spring with a drizzle of lemon glaze and dried lemon peel on top. Perfect served with a cup of tea or enjoy alone!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Somehow, in over 12 years these Carrot Cake Biscotti are only the third biscotti recipe to ever grace the pages of The Spiffy Cookie – the other two being Nutella Stuffed Biscotti and Peanut Butter Stuffed Chocolate Biscotti (I like stuffed things, evidently).

But they are the ninth carrot cake-inspired recipe, joining the ranks of: Carrot Cake Banana Bread, Carrot Cake Batter Dip, Carrot Cake Cookies and even Carrot Cake Breakfast Cookies, Carrot Cake Oatmeal, Carrot Cake Pecan Pie, Carrot Cake Waffles, and of course Carrot Cake.

I don’t know about you, but carrot cake is one of the first cake flavors I think during the season of spring.

To freshen up the flavor of carrot cake for spring even further, once they are double baked, these carrot cake biscotti are drizzled with lemon glaze and sprinkled with with dried lemon peel on top. You can thank the generous sponsors of #SpringSweetsWeek for that flavor inspiration.

Speaking of, make sure to check out the other delicious treats listed before the recipe card. Then after the recipe card you can learn more about these fabulous sponsors of ours and enter to win some sweet swag!

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

CARROT CAKE BISCOTTI

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Yield: 14 Biscotti Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BISCOTTI

• 2-1/2 cups all-purpose flour
• 1-1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 6 Tbsp unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup finely shredded carrot (about 1 medium)
• 1/2 cup shopped walnuts or pecans

TOPPING

• 1 cup powdered sugar
• Juice from 1 lemon
• Dried lemon peel, optional for garnish

Directions

1. Preheat the oven to 350°F.
2. In a medium-sized bowl, sift together the flour, baking powder, cinnamon, allspice, and salt. Set aside.
3. In a large bowl, beat the butter and sugars until the mixture is smooth and creamy. Beat in the eggs one at a time and extracts until just blended. Add the flour mixture on low speed of your mixer, stirring until smooth. Fold in the carrots and walnuts until evenly distributed.
4. Scoop the dough onto a large sheet of parchment paper. Roll out into a 10×6-inch rectangle. Carefully lift and transfer to a cookie sheet.
5. Bake for 25 minutes, or until lightly golden. Remove from oven and allow it to cool on the pan for 10 minutes. Meanwhile, reduce the oven temperature to 300°F
6. Remove from the parchment and use a serrated knife to cut into 3/4-inch slices. Place back on the parchment-lined cookie sheet, cut-side-down, and bake 10 minutes. Flip and bake another 10 minutes or until golden.
7. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
8. While the cookies cool, in a small bowl whisk together the lemon juice and powdered sugar. Drizzle over cooled biscotti, sprinkles with dried lemon peel and allow to set before serving.

Source: Adapted from my Nutella Stuffed Biscotti and Lemon Olive Oil Sugar Cookies.

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Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

This slow cooked, Italian Braised Beef is a show stopper of a meal and yet most of the cooking time is inactive. Serve over Parmesan Polenta to impress your guests.

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As you may know, I loved a good themed meal. During COVID lockdown, I dreamed of all the themed dinner parties I would host once things went back to “normal”. Jokes on me, right?

Despite the madness, we have managed to host a few smaller outdoor gatherings when the weather cooperated (or not as we heavily used our gas-powered space heater for porch visits during winter), one of which actually had two renditions.

I can’t recall where I got it in my head, but hosting a full nine course Italian dinner party was at the top of my list (because the Seven Hobbit Meals weren’t enough). But when the primary people I had hoped to invite had conflicting schedules, I decided to do it twice. Yes, I know I’m nuts.

I’m not going to get into the entire menu just yet (I’ll post the full menu in its own post), but the first time I hosted the Italian dinner party I made beef braciole as the meat course. As a testament to it’s deliciousness, I lacked the patience to ensure I captured good photos. Instead, I am sharing the Italian braised beef from the second menu.

I honestly cannot say which I liked better. Both were different enough to be uniquely delicious. Also both catered to their accompanying other courses. But either would be delicious served with Italian roasted potato bites and/or roasted broccoli if you’re not in the mood to cook 9 courses. But I digress.

What you need to know about this Italian Braised Beef recipe, is that once your brown up the outside of the beef chunks, saute the veggies, and cook down the wine, you combine it all back in the Dutch oven to simmer in the oven, for 3-4 hours. Towards the end of the cooking time, whip up the polenta are serve the beef on top. It’s hearty, flavorful, and absolute comfort food.

We may have required an extended break between courses after this one – ha.

ITALIAN BRAISED BEEF WITH PARMESAN POLENTA

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 5 Hours 5 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

BRAISED BEEF

• 3 pounds beef chuck roast, cut into 1.5-inch cubes
• 3 Tbsp all-purpose flour*, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, peeled and chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 cloves garlic, peeled and sliced
• 2 sprigs fresh rosemary
• 3 Tbsp Italian parsley chopped, plus more for garnish
• 1 cup dry red wine
• 2 dried bay leaves
• 1 cup beef broth, plus extra if needed
• 1 cup tomato sauce

POLENTA

• 2 cups vegetable broth
• 2 cups water
• 1 tsp salt
• 1 cup dry polenta
• 2 Tbsp unsalted butter, divided
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish

Directions

1. Preheat oven to 350 degrees F.
2. In a gallon zip-top bag, place the beef cubes, 1 tablespoon of flour, salt, and pepper. Seal the bag and shake to coat. Shake off excess flour and set aside.
3. Heat the olive oil in a large Dutch Oven (or other pot with an oven-proof lid) over a high heat. When the oil is hot, add the floured beef and cook until evenly browned on all sides, turning as needed (may need to batches depending on pot size). Remove the beef to a plate.
4. Add the onion, carrot, celery, garlic, parsley, rosemary, and season with additional salt and of pepper to taste. Cook 8-10 minutes, or until the vegetables are tender. Remove to another plate.
5. Add more oil if needed to total 2 tablespoons in the bottom of the pan. Stir in the remaining 2 tablespoons of flour and cook for about 6-7 minutes for a medium roux. Add the wine and scrape up any bits that cling to the bottom of the pan; cook until the alcohol evaporates, and the wine reduces, about 5 minutes.
6. Add the beef broth, tomato sauce and bay leaf and bring to a gentle simmer. Return the beef and vegetable back to the pot, place the lid on top, and transfer to the oven. Cook for 3-4 hours or until so tender that you can slice your beef with a spoon. Season with salt and pepper to taste.
7. About 45 minutes until the beef is done, prepare the polenta. Pour broth, water, and salt in a large sauce pan and place over medium-high heat. Bring to a boil and then slowly pour in polenta, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Cover and cook for 30 minutes, whisking every 5 minutes. Polenta is done when texture is creamy and individual grains are tender. Turn off and remove from heat.
8. Stir in butter until partially melted. Add 1/2 cup Parmigiano-Reggiano cheese and stir until cheese has melted. Cover and let stand 5 minutes to thicken. Season with salt to taste before transferring to a serving bowl or platter, top with beef, and more parmesan and parsley for garnish. Serve immediately.

Notes

*You could also use cornstarch for gluten free.

Source: Adapted from Healthy World Cuisine, Food Schmooze, and AllRecipes.

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Carrot Cake Cookies are exactly what you expect – soft spiced carrot cookies which are obviously topped with cream cheese frosting. Add a little carrot icing decoration for those spring festivities.

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If given the choice between cookies and cake I will pick cookies every time. I’m just a fan of the toothy-ness of a cookie over a fluffy cake. This is likely why I prefer denser cakes, such as carrot cake. But clearly even carrot cake is subject to being in cookie form.

These carrot cake cookies are made from scratch including the frosting (okay no I didn’t grind my own flour or make my own cream cheese), but obviously I didn’t make the carrot icing decorations. Wilton sent me those for some spring baking fun along with an adorably festive carrot shaped whisk.

Sure you could use a box of carrot cake mix to make them instead (like when I made red velvet cake mix cookies) paired with a jar of cream cheese frosting. TBH if I had a box of carrot cake mix on hand I would have gone that route but what I did have was carrots and all the other necessary ingredients. Yes, even cream cheese. I always have cream cheese.

What I am trying to say is, I get it if you’d rather take the shortcut if you happen to have cake mix in your pantry, but I’m betting it’s more likely you also the ingredients to make these from scratch rather than a box of carrot cake mix and jar of cream cheese frosting.

Another reason carrot cake is one of my favorites? The cream cheese frosting. So of course these cookies had to be topped with it. In the end they truly tasted like mini slices of dense carrot cake. I had to distance myself from them, so Bob brought them to work and they caused a commotion.

If you like the idea of sneaking vegetables into your cookies, you should also try my Glazed Orange Carrot Cookies. I have also made Carrot Cake Breakfast Cookies before without cream cheese frosting (because you, know trying to be healthier or breakfast) but they really were missing that little something special. If I make them again they for sure are getting the cream cheese treatment – #CreamCheeseLover

Five years ago: Living with Unnatural Hair Color: the truth & how to keep it vibrant

Seven years ago: German Chocolate Larabars

Eight years ago: Peepsters Stuffed Chocolate Chip Cookies

Eleven years ago: Double Cake Batter Truffle Ice Cream

CARROT CAKE COOKIES

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Yield: 4 dozen Prep Time: 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2-1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 cup grated carrots (about 4 carrots)
• 1 cup chopped pecans

FROSTING

• 8 oz. cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 4 cups powdered sugar
• Wilton Carrot Icing Decorations

Directions

1. For the cookies: Preheat oven to 350 and line cookie sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl, beat the butter, sugar, and brown sugar until light and creamy (about 2 minutes). Beat in the eggs and vanilla until combined.
3. To the butter mixture, add flour, baking soda, spices and salt and beat until just combined. Using a rubber spatula, fold in carrots and chopped pecans until combined.
4. Drop walnut-sized balls of dough (I used a medium cookie scoop) onto prepared cookie sheet. Bake for 10-12 minutes or until no longer shiny and edges are browned. Let cool on pan for 10 minutes before transferring to a wire rack to cool completely.
5. For the frosting: In a medium bowl, beat cream cheese,  butter, and vanilla until smooth. Add powdered sugar one cup at a time, beating until smooth between addition, until it reaches desired consistency.
6. Frost cookies using an offset spatula. Top with carrot-shaped icing decorations or a pecan half.

Source: Adapted from Lil’ Luna and Carlsbad Cravings.

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Save some leftover corned beef to make this amazing corned beef pot pie with a potato chip top crust all make in one cat iron skillet.

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Since starting this blog of mine in 2011 I have posted on Pi Day every year except 2020 (I wonder what I was preoccupied with that year?? HA). And every year has been a pie recipe, sweet or savory, except in 2012 when I instead highlighted the flower bouquet cake pops I sent my mom when I couldn’t be there for one of her surgeries. With the exception of major life events, I’m committed to pi(e), what can I say?

Most of the pies I have made over the years were sweet, so this year I decided to try to even out the distribution a bit more by adding another savory pie to the list in the form of this corned beef pot pie! Easily made with any leftover corned beef you may have after St. Patrick’s Day later this week and comes together all in one pan.

What’s in a corned beef pot pie?

The ingredient list obviously includes corned beef, potatoes, cabbage, carrots, and onions, but instead of a traditional flaky pie crust on top I went with even more potato in the form of a crushed potato chip topping. So after you cook up all the vegetables, and thicken the broth in a big cast iron skillet, You sprinkle the top with a mixture of crushed potato chips and panko, then throw it in the oven for the crispiest topping you’ve ever had on a pot pie.

I just used classic salted kettle chips (cause they are extra crunchy). but you could get wild and use any flavor you prefer. Go cheesy, maybe herby, or even spicy. I think there are a lot of flavor options that would compliment this pot pie very well.

The hardest part about making this pie? Having enough corned beef leftover. It was easier for us because a 4 pound brisket for two people leaves us with plenty of leftovers. But in a larger household you might have to fight people off to have enough. Thankfully, recipes like this are forgiving when it comes to quantities, so if you don’t have a full 2 cups of corned beef, no matter – throw in some extra veggies and it’ll be all good.

Looking for other leftover corned beef recipes?

• Baked Reuben Taquitos with Thousand Island Dipping Sauce
• Corned Beef Burgers with Cabbage-Potato Cakes & Whiskey Caramelized Onions
• Corned Beef Nachos with Beer Cheese Sauce
• Corned Beef Pierogi
• Reuben Burgers
• Reuben Mac & Cheese
• Reuben Pizza with Guinness Crust
• Reuben Stromboli with Rye Dough
• Rutabaga Hash with Corned Beef
• Slow Cooker Reuben Dip

ONE SKILLET CORNED BEEF POT PIE WITH POTATO CHIP CRUST

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. cooked corned beef, shredded into 1-inch pieces
• 1/4 cup all-purpose flour, divided
• 1/4 cup unsalted butter, divided
• 1 cup diced yellow onion
• 1-1/2 tsp minced garlic
• 4 cups beef stock
• 1 cup milk
• 2 cups 1/2-inch chopped Yukon gold potatoes
• 2 cups peeled and chopped carrots
• 2 shredded cabbage
• Salt and pepper, to taste
• 3 cups salted potato chips, finely crushed
• 1 cup panko breadcrumbs

Directions

1. Preheat oven to 350 degrees F.
2. Toss corned beef in 2 tablespoons of flour; set aside.
3. In a large 12-inch skillet over medium heat, melt 2 tablespoons of butter. Add onion and garlic, cook until browned. Remove mixture from pan.
4. Melt the remaining 2 tablespoons of butter in the same pan over medium heat. Add remaining 2 tablespoons of flour and whisk to combine. Cook roux for 2 minutes or until golden. Slowly add 1/2 of the stock while continuing to whisk. Add the rest of the stock, stirring until it boils.
5. Add onion mixture back to the pot along with the corned beef, milk, potatoes, carrots, and cabbage. Season to taste with salt and pepper.
6. Bring back to a boil, then reduce to a simmer for about 10 minutes or until potatoes are tender.
7. Meanwhile, prepare the topping. In a medium bowl, combine the crushed potato chips and bread crumbs.
8. Once potatoes are tender, evenly top with the chips mixture. Transfer to the oven and cook for 20-25 minutes or until bubbling and the topping is browned.

Source: Adapted from Beef Pot Pie with Herbed Biscuits and Yes to Yolks.

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