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.

This tangy and sweet blood orange curd tart had a nutty almond crust and is best served with a generous portion of tangy crème fraiche whipped cream on top.

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

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It’s the final day of #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Regardless of whether the weather near you is actually presenting as spring, we are celebrating the official start of spring according to the calendar with plenty of spring sweets and a fun giveaway thanks to our #SpringSweetsWeek sponsors: Melissa’s Produce, Taylor and Colledge, and Selefina Spices.

Find out more about the three amazing prizes HERE before entering using the Rafflecopter at the end of this post.

Not to dissuade you from trying the lavender lemon creme brulee or green tea matcha cookies I shared this week, but I think this blood orange curd tart is the big winner of #SpringSweetsWeek. The recipe is definitely more involved than the other two, but good grief does it pay off. I loved it so much it spawned my basil lime curd tart topped with strawberries.

Between the nutty almond crust, the zesty but sweet blood orange curd, and the tangy crème fraiche whipped cream on top, every component has its place and together this blood orange curd tart is better than the sum of its parts. But if we are being honest here, I served my slice of blood orange curd tart with a much larger helping of crème fraiche whipped cream on top than these photos show. But I didn’t want to hide that beautiful blood orange color from the world!

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

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

BLOOD ORANGE CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup blanched almond flour/meal
• 1/2 cup all-purpose flour
• 1/2 cup oat flour
• 2 Tbsp tapioca flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp Taylor & College vanilla bean paste

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp Melissa's Produce blood orange zest 
• 1 cup Melissa's Produce blood orange juice
• 1/4 cup Melissa's Produce Meyer lemon juice
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks

TOPPING

• 1/2 cup crème fraiche
• 1/2 cup cold heavy whipping cream
• 2 tsp granulated sugar
• Candied blood oranges or more zest, for decoration

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and blood orange zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the blood orange juice and lemon juice until combined. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, whip together the crème fraiche and heavy cream until it form soft peaks. Add the sugar and whip further until it forms firm peaks. Serve with whipped crème fraiche on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from The Bojon Gourmet and Bakes by Brown Sugar.

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, 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 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. Three (3) 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, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

These buttery, crumbly almond blood orange shortbread cookies are a dream, with almond extract and blood orange zest in the cookies topped with fresh blood orange glaze.

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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Until now, all but 3 of 10 recipes for shortbread cookies on my blog start with the same base recipe. Even more unusual is that these blood orange shortbread cookies are the first version to be baked in bar form as opposed to slice-and-bake or cut-outs.

Somehow after over 12 years in the blogging world there are still new food adventures to explore. It is for that reason that I rarely make the same thing twice, except when making varieties of a certain recipe such as the aforementioned shortbread cookies (and especially my favorite chewy chocolate chip cookies).

I finally decided to give another shortbread recipe a try after sampling the original base recipe for these when a coworker brought shortbread into work – I immediately knew I needed the recipe. The biggest difference from the recipe I normally turn to is the used of both powdered and granulated sugar instead of just powdered, so instead of tender shortbread you get crunchier which is just as good for different reasons.

Of course from there I still had to add my own flair to the base recipe, so I pulled inspiration from my blood orange ricotta cookies and made these blood orange shortbread cookies! Which later led to my blood orange curd tart.

Ingredients for Almond Blood Orange Shortbread Cookies

• flour
• salt
• butter
• powdered sugar
• granulated sugar
• blood orange
• vanilla extract
• almond extract

Why do you poke holes in the shortbread?

You will notice that the directions indicate poking holes in the dough immediately upon removal from the oven. Do you have to poke holes in shortbread cookies? The short answer is, yes. By poking holes in the cookies, excess moisture is able to escape and the remaining heat evenly distributes evenly through the cookie while it cools. This results in perfectly dense, crumbly shortbread cookies.

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

ALMOND BLOOD ORANGE SHORTBREAD COOKIES

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Yield: 27 cookies Prep Time: 30 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SHORTBREAD

• 1-1/2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar, plus 1 Tbsp for topping
• Zest from 1 blood orange
• 1 tsp vanilla extract
• 1 tsp almond extract

ICING

• 1 cup powdered sugar
• 1 Tbsp unsalted butter, room temperature
• 1 tsp vanilla extract
• Juice of 1 blood orange

Directions

1. Preheat an oven to 300°F. Line a 9-inch square baking pan with overhanging parchment paper; set aside.
2. In a medium bowl, sift together the flour and salt; set aside.
3. In a large bowl, using an electric mixer, beat the butter on high speed until lighter in color. Add the sugars and continue beating until light and fluffy. Beat in the zest, vanilla and almond extract.
4. Gradually add the flour mixture to the butter mixture and mix just until blended.
5. Evenly press the dough evenly into the prepared baking pan. Sprinkle evenly with the  remaining tablespoon of granulated sugar.
6. Bake the shortbread for 45-50 minutes, or until the edges are golden. Remove the pan from the oven and immediately cut the shortbread into 1x3 inch pieces. Use a toothpick or the tines of a fork to lightly puncture the tops (optional). Let cool in the pan on a wire rack for 30 minutes before removing to the rack to cool completely.
7. Meanwhile, in a small bowl whisk together the powdered sugar, butter, and vanilla extract. Add blood orange juice a little at a time until you reach desired consistency. Drizzle over the cooled short bread and allow to set before serving.

Source: Adapted from Williams Sonoma’s Scotch Shortbread and my Blood Orange Ricotta Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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.

A batch of these cranberry orange scones drizzled with a white chocolate glaze is the perfect way to start a chilly fall morning.

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Every time I make a homemade scone I am reminded how much better than are than ones I have purchased at the store, especially when fresh fruit is involved.

These are made with fresh cranberries and orange zest which is a wonderfully bright flavor combination for fall. The cranberries may be more tart than the usual fruit added to these scones, but the white chocolate glaze drizzled on top is a sweet counter to balance it out.

Make a batch of these and some glazed spiced eggnog scones and you’re ready for holiday mornings.

Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.

Monday’s Cranberry Recipes

• Cranberry Cornbread Muffins from Cheese Curd In Paradise
• Cranberry Cordial from Palatable Pastime
• Cranberry Martini from Art of Natural Living
• Cranberry Pulipongal from Magical Ingredients
• Cranberry Sauce with Bourbon and Orange from Hezzi-D’s Books and Cooks
• Fall Harvest Bread from A Day in the Life on the Farm
• Holiday Baked Brie from A Kitchen Hoor’s Adventures
• Rye Cranberry Chocolate Chunk Cookies from Karen’s Kitchen Stories
• Skillet Cranberry Sauce with Port from Shockingly Delicious

WHITE CHOCOLATE GLAZED CRANBERRY ORANGE SCONES

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Yield: 8 servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1 tsp cinnamon
• Pinch salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1 egg, lightly beaten
• 1/2 cup Greek yogurt
• 1 tsp vanilla extract
• 1 orange, zested
• 1 heaping cup fresh cranberries

TOPPING

• 2 Tbsp heavy cream
• 2 Tbsp white chocolate chips
• 2 Tbsp powdered sugar

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt. Add the butter, and cut in with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
3. In a small bowl, whisk together the egg, Greek yogurt, vanilla, and orange zest until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the cranberries.
4. 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.
5. Bake for about 18-20 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.
6. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
7. While the scones cool, make the ganache. Place white chocolate and powdered sugar in a small bowl. Heat the cream in the microwave for 1 minute or just until it starts to boil. Pour over the white chocolate, stir until melted and smooth. Cool to room temperature. before drizzling over the tops of the scones.

Source: Adapted from my Berry Cacao Nib Scone Cakes.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These fluffy blood orange ricotta cookies are topped with a blood orange icing and finished with sprinkles to seal in that smile in cookie form.

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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I have a confession that might make Bob’s family disown me – I think almost all of the cookies found on an Italian cookie table taste the same… and I don’t like them. At most they taste like almond but otherwise they are crunchy, not very sweet, bland cookies. Except for the rainbow layer cookies which are my favorites (especially white chocolate covered ones).

Apart from all the crunchy varieties, there is a softer cookie that sometimes makes an appearance – ricotta cookies.

Oddly enough, even though I am not a cakey cookie fan (chewy FTW), cookies like these ricotta cookies, the orange carrot cookies from Bob’s family recipe box, and rainbow cookies are some of the few Italian cookies I like. Sadly, in my experience they are not normally found on the famed cookie table.

I hope for everyone else’s sake that is not the case, especially because this blood orange version is quite exceptional. Think of an orange Lofthouse cookie, but a little taller and way better (IMO).

The zest of the blood orange is in the cookie dough alone with the full fat ricotta. Don’t skimp out on me, if you want soft but still slightly chewy cookies, fat is key. Then the blood orange juice is what makes the icing so pretty in pink. Literally no food coloring, unless you finish them off with some sprinkles. And in the spirit of spring why not literally sprinkle some more joy onto these pretty little things?

Big shout out to our #SpringSweetsWeek sponsors that made this recipe possible: Dixie Crystals granulated pure cane sugar, Anolon cookie sheet with silicone grips, Melissa’s Produce blood oranges, Sweets & Treats sprinkles, and Taylor & Colledge vanilla bean paste. I loved those ingredients so much I later made almond blood orange short bread cookies, too.

Check out the other recipes shared today for #SpringSweetsWeek listed below and also don’t forget to enter to win some swag from our sponsors by using the Rafflecopter widget located at the end of this post.

Wednesday #SpringSweetsWeek Recipes

• Blood Orange Cheesecake Pastries from Daily Dish Recipes
• Cadbury Egg Cookies from Devour Dinner
• Carrot Cake Cupcakes from Jen Around the World
• Coconut Lime Shortbread from Shockingly Delicious
• Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
• Easy Strawberry Fool from Red Cottage Chronicles
• Grape Sorbet from Family Around the Table
• Grapefruit Yogurt Loaf Cake from Sweet Beginnings
• Key Lime Tassie from Cindy’s Recipes and Writings
• Kumquat Oatmeal Cookies from Eat Move Make
• Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
• Mango Cream with Berries from Karen’s Kitchen Stories
• Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
• Meringue Nests with Fruit Curd from Art of Natural Living
• Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
• Soft Batch Sprinkle Cookies from Blogghetti
• Strawberries and Cream Muffins from Cheese Curd In Paradise
• Strawberry Key Lime Milkshakes from Daily Dish Recipes
• Strawberry Pretzel Parfait from Cookaholic Wife
• Tangerine Ginger Tartlets from That Recipe
• Triple Berry Slab Pie from Hezzi-D’s Books and Cooks

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

BLOOD ORANGE RICOTTA COOKIES

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Yield: 4 dozen Prep Time: 40 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsalted butter, room temperature
• 1-3/4 cups granulated sugar
• 2 eggs, room temperature
• 15 oz. whole milk ricotta cheese
• Zest of 2 blood oranges (~2 Tbsp)
• 1 Tbsp vanilla extract

GLAZE 

• 2 cups powdered sugar
• 2 Tbsp unsalted butter, room temperature
• 2 teaspoons vanilla extract
• Juice of 2 blood oranges (~1/2 cup)
• Sprinkles, optional

Directions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder; set aside.
3. In a large bowl, beat the butter and sugar for 2 minutes, or until light and fluffy. Add the eggs, ricotta cheese, zest, and vanilla and mix just until combined.
4. Add half the flour mixture and mix until combined. Repeat with the second half until a soft dough forms. Use a medium cookie scoop to roll into golf ball sized  balls and place on prepared baking sheet 2 inches apart.
5. Bake for 10 minutes or until the edges are slightly golden. Allow to cool 5 minutes on the pans before transferring to a wire rack to cool completely. Repeat with remaining dough.
6. Meanwhile, in a medium bowl whisk together 1/2 cup of the powdered sugar, butter, and vanilla extract. Add the rest of the powdered sugar, then start to add the orange juice a little at a time until you reach desired consistency (I prefer mine a bit less firm).
7. Spread glaze over the cooled cookies (or dip tops into the glaze) and top with sprinkles, if using. Let set until firm.

 

Source: Adapted from In Katrina’s Kitchen.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s 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. Six (6) 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.

Family recipes seem to come out in force around the holidays and these orange carrot cookies are one such recipe. With flecks of carrot, orange extract, and a glaze on top.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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For my second #ChristmasCookie recipe this week, I am sharing one from Bob’s family! I share a decent amount of recipes passed down from either side of my family but this is only the second one from Bob’s (the first being his grandmother’s meatballs).

Family recipes seem to come out in force during the holidays and it makes sense, nostalgic flavors are often what we crave this time of year more than ever, so I figured it made sense to pull this one out (and today is Bob’s mom’s birthday!).

Bob’s mom always makes Italian layer cookies every year (including a batch coated in white chocolate for me and his sister) along with a few other recipes passed down by his grandmother on his father’s side. I’m not a big fan of the crunchy Italian cookie varieties, but when any of these soft cakey guys make an appearance I am all over them (even though I normally prefer chewy cookies). I assume I would also enjoy cucidati as they look like homemade fig newtons, but I digress.

These cookies are especially unique. They look and taste like orange cookies but those are actually flecks of shredded carrot you see in there. While the original recipe calls for orange extract I am sure you could use zest instead, just make sure you use a decent amount to make sure that orange flavor still shines. Or you could try my Blood Orange Ricotta Cookies.

These cookies also come together very quickly without any chill time necessary ;-). Happy baking!

Need more cookies for your holiday spread? Check out all these other great recipes:

Wednesday Christmas Cookie Recipes

• Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
• Cherry Pecan Thumbprint Cookies from Family Around the Table
• Chocolate Linzer Cookies from Jolene’s Recipe Journal
• Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
• Cinnamon Spiral Cookies from Karen’s Kitchen Stories
• Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Sugar Sprinkle Cookies from Palatable Pastime
• Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
• Gingerbread Cookie Bars from Cheese Curd In Paradise
• Ginger-Lemon Delights from Sweet Beginnings
• Italian Ricotta Cookies from Jen around the world
• Melted Snowman Cookies from Kathryn’s Kitchen Blog
• Mexican Wedding Cookies from Shockingly Delicious
• Pecan Cherry Chocolate Chip Cookies from Kate’s Recipe Box
• Pistachio Rose Cookies from Magical Ingredients
• Reindeer Cookies from Devour Dinner
• S’Mores Cookie Bars from An Affair from the Heart
• S’Mores Drop Cookies from Daily Dish Recipes
• Snickerdoodles from Leftovers Then Breakfast
• Speculoos Cookies from Hezzi-D’s Books and Cooks
• Stained Glass Cookies from Art of Natural Living
• Whipped Shortbread Cookies from Take Two Tapas
• White Chocolate Espresso Cookies from Blogghetti

One year ago: Kołaczki Cookies

Three years ago: Peanut Butter & Chocolate Charcuterie Board

Seven years ago: Friendsgiving & CorningWare

Eight years ago: Mini Cranberry Pistachio Cheese Ball

Nine years ago: Reese’s Peanut Butter Cup Ice Cream

Ten years ago: Gluten-Free Bacon-Swiss Penne

GLAZED ORANGE CARROT COOKIES

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Yield: 3 dozen Prep Time: 20 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 4 cups all-purpose flour
• 4 tsp baking powder
• 1-1/2 tsp salt
• 1 cup (2 sticks) margarine, room temperature
• 1-1/2 cups sugar
• 2 eggs
• 1 cup finely grated carrots
• 3 tsp orange extract

GLAZE

• 2 cups powdered sugar
• 1/4 cup water
• 1/2 tsp orange extract
• 2 drops yellow food coloring (optional)
• Orange sprinkles (optional)

Directions

1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the margarine and sugar until light and fluffy, 1-2 minutes. Add the eggs, carrot, and extract and beat until incorporated. Add flour mixture and beat until just combined.
4. Using a medium cookie scoop, place golf ball-sized balls of dough 2 inches apart on the prepared cookie sheets. Press down slightly with your palm.
5. Baked for 10-12 minutes or until just barely starting to turn golden on the bottom. Transfer to a wire rack to cool completely.
6. While the cookies cool, prepare the glaze. In a small bowl, which together the powdered sugar, water, orange extract, and food coloring (if using). Add more powdered sugar or water to reach desired consistency.
7. Spoon glaze over cooled cookies and top with orange sprinkles (if using). Allow glaze to harden before serving.

Source: Adapted slightly from Mama Snow.

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These orange creamsicle cheesecake bars are loved by all ages. With a swirled orange and white top and a golden Oreo crust, what’s not to love?

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You know those orange creamsicle ice pops? Along with the strawberry shortcake ones, they were a delicacy when I was growing up. I honestly haven’t checked the frozen section to see if either are still around, but the prior was the inspiration for these orange creamsicle cheesecake bars.

With a golden Oreo crust, the cream cheese filling is made orange in color and flavor with the help of real orange zest, orange extract, and a little food coloring. But make sure to reserve a little bit plain to make that creamy white swirl on top.

Need more creamsicle in your life? Try my orange creamsicle cupcakes and white chocolate chip orange creamsicle cookies!

More #NationalCheesecakeDay Recipes

• Peach Cheesecake from Fresh April Flours
• Chocolate Chip Cookie Dough Cheesecake from House of Nash Eats
• Chocolate Peanut Butter Cheesecake from That Recipe
• Easy No Bake Cheesecake from Salt & Baker
• Mini Chocolate Cheesecakes from Making Miracles
• White Chocolate Raspberry Cheesecake from Devour Dinner
• Mini Chocolate Chip Cheesecakes from Cheese Curd In Paradise
• Instant Pot Vanilla Cheesecake from Karen’s Kitchen Stories
• Easy No Bake Cherry Cheesecake in a Jar from Blogghetti
• Strawberry Cheesecake from Life Love and Good Food
• Mini Oreo Cheesecakes from Kathryn’s Kitchen Blog
• Instant Pot Vanilla Bean Cheesecake with Blueberry Compote from Hezzi-D’s Books and Cooks
• No Bake Fresh Mint Cheesecake from A Day in the Life on the Farm
• Mini S’mores Cheesecakes from The Freshman Cook
• Mocha Cheesecake from The Redhead Baker

One year ago: Matcha Swirl Cheesecake Bars

Four years ago: Monthly Meal Plan: August

Five years ago: The 2016 Ohio State Fair

Six years ago: Lavender Vodka Lemonade

Seven years ago: Spicy Honey Mustard Hard Pretzels

Eight years ago: Bananas Foster Mini Cheesecakes

Nine years ago: Spaghetti Squash with White Cheddar Cheese Sauce

ORANGE CREAMSICLE CHEESECAKE BARS

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Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 8 oz. (approximately 16) whole golden Oreos, finely ground in food processor
• 3 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 1/2 cup plain Greek yogurt
• 1/2 cup sugar
• 1-1/2 Tbsp all-purpose flour
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 1 tsp orange extract
• 1 orange, zested
• Few drops red and yellow (or orange) food coloring

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine cookie crumbs and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set and just barely golden. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, yogurt, sugar, and flour until well blended. Add eggs, 1 at a time, and vanilla beating on low speed just until blended.
4. Remove 1/2 cup plain batter and place in small bowl. Into the remaining batter, whisk in the orange extract and zest until well incorporated. Add just enough red and yellow food coloring to reach desired orange color. Spoon orange batter into crust and top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
5. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving.

Source: Adapted from my Matcha Swirl Cheesecake Bars.

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Cranberry white chocolate chip cookies are delicious, but make them with blood orange olive oil instead of butter and they are next level.

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I normally post less in January because I am usually exhausted after the holidays and need a break. Honestly, nothing has changed other than the fact that I still have a couple recipes worth sharing sooner than later. Seems to be a trend lately!

No, it’s not a healthier cookie, or keto, or anything else like that which trends more this time of year. Although Some might argue that the use of olive oil instead of butter does have some health benefits. So long as you ignore all the sugar! But I’m not about to start using fake sugar, that’s not my jam.

I took a popular cookie around the holidays, cranberry white chocolate chip, and substituted the butter for a blood orange olive oil from Olivina Taproom here in Columbus. I even added a little strip of orange zest on top to point out this fact – you know, just in case your have COVID and can’t smell the orange. Kidding, it just looks pretty (but also maybe not…)

If you cannot find blood orange or even regular orange olive oil, you can order it from their website as they ship nationwide! Otherwise, just add a little orange zest with regular olive oil. Either way, the orange flavor is a nice flavor addition to the tart cranberry and sweet white chocolate. 

Five years ago: Dark Chocolate Dipped Peanut Butter Meringue Cookies

Six years ago: Turtle Brownie Bites

Seven years ago: Spicy Ranch Seasoned Hard Pretzels

Nine years ago: Cheddar Baked Potato Soup

Ten years ago: Homemade Hot Cocoa Mix

BLOOD ORANGE OLIVE OIL CRANBERRY WHITE CHOCOLATE CHIP COOKIES

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Yield: 20 cookies Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup Olivina blood orange olive oil*
• 1 cup packed light brown sugar
• 1/4 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the olive oil, brown and white sugar until well blended and lighter in color (2 minutes). Beat in the vanilla, egg, and egg yolk until creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and dried cranberries by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly toasted. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* Don't have blood orange olive oil? Just add 1 tsp orange zest. ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Today is the last day of #ChristmasCookies week. Since it’s Friday and I am ready for the weekend I went for an easy slice and bake shortbread. But of course it’s not any old shortbread, I added orange zest, cinnamon, and allspice! Post-oven I dipped them in dark chocolate followed by a sprinkle of coarse sea salt for good measure. I almost didn’t but decided it added to the aesthetic, resembling a little dusting of snow.

I hope that salt is the only snow I see for awhile though. As many areas of the country, we had our first snow of the season a bit early this week. While I don’t mind the snow (I did grow up in Western NY after all), I did not appreciate the below freezing temperatures that came with it. Did fall even happen? Every year it seems we transition so quickly from summer to winter, and the same going back. Good thing we have the holidays to look forward to even if the weather is not agreeable.

Looking for other shortbread cookies for your holiday festivities? I have made several other varieties using this same dough base including: peppermint, buckeye, toasted coconut, lemon lavender, and traditional if you’re more into a classic cookie. Or check the list of other cookies shared by other bloggers today at the end of this post along with our giveaway!

Five years ago: Cinnamon Raisin Peanut Butter Oatmeal

Six years ago: Fiesta Alfredo Pasta Bake

Seven years ago: Applesauce-Sweet Potato Pancakes

Eight years ago: Crème Brulee

Nine years ago: Big, Fat, Chewy Multichip Cookies

DARK CHOCOLATE DIPPED ORANGE SPICE SHORTBREAD

Makes 32 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup powdered sugar

1/2 cup cornstarch

1-1/2 cups all-purpose flour

1 Tbsp orange zest (about 1 orange)

1 tsp Adams ground cinnamon

1/2 tsp salt

1/4 tsp ground allspice

6 oz. dark chocolate

Coarse sea salt, for garnish

Directions:

1. In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, zest, cinnamon, salt, and allspice. Beat on low for one minute, then on high for 3-4 minutes.
2. Turn out dough onto a sheet of waxed paper. Form dough into two 8” logs and roll up in the wax paper sheet and refrigerate for 1-2 hours.
3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
4. Unroll the logs of shortbread dough and slice each into 16 rounds. Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.
5. While the cookies cool, melt chocolate in a small bowl according to package directions. Dip half of each cookie in the chocolate and place it on a wax paper (or silpat) lined cookie sheet. Sprinkle with coarse sea salt. Chill to set.

Source: Adapted from my Lavender Lemon Shortbread Cookies.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n’ Cooks

Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Cookies by Daily Dish Recipes
Pecan Pie Cut Out Cookies by Love and Confections

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

I know it’s not even November yet but if you are hosting for the holidays, it’s time to start thinking about what you are going to make. For Thanksgiving, I thoroughly enjoy coming up with themed menus (as if I don’t like themed menus any other time of year). Last year we smoked our turkey and made a Southern inspired meal to compliment it and to satisfy my cravings of missing Southern food. But since no one would have needed those recipes after Thanksgiving last year I am finally sharing them starting with this sangria.

Sweet tea is a staple in the South (not to be confused with iced tea) so I used a cranberry sweet tea made by Simple Times Mixers to make this festive sangria. Don’t live in Columbus? Never fear, you can order their mixers from anywhere in the US. And no this is not a sponsored post, I just love their mixers and love using it to make easy cocktails or fun sangrias like this (however I do earn a tiny commission when you use my code SPIFFY10 to receive 10% off). But you could also substitute with a little cranberry juice and regular sweet tea.

Two years ago: Peanut Butter Mississippi Mud Brownies

Four years ago: Pumpkin Corn Spoon Bread

Five years ago: Slow Cooker Vegetarian Pumpkin Chili

Six years ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Eight years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

CRANBERRY SWEET TEA SANGRIA

Serves 4-6

Ingredients:

1 navel orange, sliced and seeds removed

1 lemon, sliced and seeds removed

1 cup fresh cranberries, rinsed and drained

1 (750 ml) bottle of sweet white wine

1/2 cup triple sec

1/2 cup bourbon

1 cup Simple Times cranberry sweet tea (or 1/4 cup cranberry juice + 3/4 cup sweet tea)

2 Tbsp preferred sweetener (I used Winter Park ginger honey)

Fresh mint or rosemary, for garnish

Directions:

1. Place fruit in a large glass pitcher. Add remaining ingredients and stir until sugar is dissolved. Cover and store in the refrigerator for at least a couple hours, best overnight.
2. Serve over ice, with a splash of lemon-lime soda or other sparkling beverage if desired. Garnish with more fruit.

Source: Adapted from my Pomegranate Sangria.