Whoop whoop whoopie pie

Carrot Cake Whoopie Pie

Soft and fluffy carrot cake sandwiched in between a lightly sweetened honey cream cheese filling.  This creative twist on a whoopie pie is worth the effort.

Stress relief tip of the day:
Turn up the jams.  The 2011 American Psychological Association's "Stress in America" report was released on January 11, 2012.  It is obvious that adults manage their stress in a variety of ways.  Some of the most common techniques in this report include listening to music (48 percent), exercising or walking (47 percent), reading (42 percent), spending time with friends or family (39 percent) and napping (34 percent).  Remember, the key is finding a stress management technique that suits you.  How much do you know about stress? Take this simple quiz to test your "stress smarts."


Carrot Cake Whoopie Pie Recipe
INGREDIENTS

Cookie Batter
2 sticks unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
¾ teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ tablespoon crystallized ginger, finely chopped
2 cups old-fashioned oats
1½ cups of peeled and grated organic carrots

Cream Cheese Icing
2 sticks unsalted butter, softened
1¼ cups powdered sugar
2 tablespoons honey
12 ounces cream cheese, cut into pieces, softened

DIRECTIONS

1. Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.

2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats and carrots. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.

3. Preheat the oven to 325°. Scoop rounded tablespoons of the dough for larger cookies (or teaspoon size for miniature ones) onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set.  Keep cookies spaced far apart because the batter tends to spread.  Remove from the oven and set the cookies aside to cool, then transfer to a cooling rack.

4. Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

Adapted from Tasting Table