Classic Carrot Cake with Vanilla Bean Rum Frosting

classic carrot cake with vanilla bean rum frosting

  For many, carrot cake is a must-have on the dessert table after enjoying a fattening dinner on Easter Sunday. In my own family, it was actually quite rare. My Grandmother always made a banana pudding trifle or a layered coconut cake for Easter. I only recall eating carrot cake as a spring dessert served at church events or family get-togethers; but though it was scarcely served in my home, it has always been a family favorite when we had the pleasure of eating it.

  This recipe wasn’t specifically meant for Easter, though. I’ve been meaning to post a cake for the past week but they just haven’t worked out, so I decided on this classic carrot cake with vanilla bean rum frosting and well, it happens Easter is this weekend. The recipe for this cake was given to my mother by my Grandmother which she acquired from a friend (my, what a mouthful!) twenty-something years ago. It has always been a family favorite. Of course, I did adapt it slightly. Typically, walnuts or pecans are used, but instead, I used almonds.

 It’s a delicious, dense, and very moist cake. It uses a total four cups of carrots! The frosting has a very light and fluffy mouthfeel, with a slight rum flavor and vanilla bean speckled all about.

 

CLASSIC CARROT CAKE WITH VANILLA BEAN RUM FROSTING


 cake:

2 1/4 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon kosher salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 cups raw cane sugar

4 large eggs, room temp.

seeds from (1) vanilla bean pod

1 1/4 cup organic canola oil

1/3 cup buttermilk, room temp.

4 cups grated carrots

3/4 cups coarsely chopped almonds

   frosting:

seeds from (2) vanilla bean pods

1/4 cup dark rum

8 ounces cream cheese, room temp.

8 ounces butter, room temp.

4 cups confectioners sugar

pinch of sea salt

 method:

Before starting anything, split open two vanilla pods, scrape out the seeds and place the seeds and the pods in a small jar with a lid. Add the 1/4 cup of dark rum and close the jar. Let the ingredients sit for an hour or more. When ready to use, scrape remaining seeds from the bean and discard the pieces. 

  1. Preheat oven to 350°F. Grease three, 8-inch cake pans and line the bottoms with parchment paper.
  2. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, salt, and spices- set aside.
  3. In a large mixing bowl, combine the sugar, eggs, and vanilla bean seeds. Beat the ingredients with an electric hand mixer until pale and fluffy; once they reach this stage, begin streaming in the oil. Add the buttermilk and then the flour in three batches, beating each addition until just combined. Using a wooden spoon, fold in the grated carrots and chopped almonds until combined. Divide the batter amongst the three prepared pans and bake for 30-35 minutes. They’re done when the cake springs back up after being touched lightly, or when a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then use a knife to loosen the cake from around the edges of the pans. Invert onto wire racks to cool completely before frosting.

 for the frosting:

  1. In a large mixing bowl, combine the softened butter and cream cheese. Beat on medium speed until smooth. Scrape the bowl down with a spatula and add the powdered sugar and vanilla-infused rum. Beat on medium-high until the mixture is smooth and fluffy about3 minutes.

 assemble the cake:

 Place the first cake layer on a cake board/plate/stand and spoon about 3/4 cups of frosting on and spread around with an offset spatula. Repeat this with the second and then the third. Use any remaining frosting to frost around the edges. Or, you can use all the frosting on the first, second, and top layers and leave the sides naked. Decorate with fresh or edible flowers.

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

  Monkey bread has long been a favorite recipe of mine, with its warm, gooey, cinnamon goodness.  It’s one of those foods you savor in your childhood and long crave into your adulthood and the rest of your life, but never find yourself enjoying it as often as you would like.  As a child, it was a rare treat; my mom didn’t really bake many things outside of muffins, cookies, or birthday cake.  Cinnamon rolls almost always came from a can and homemade doughnuts weren’t a thing until I began to bake for fun.  Although this pull-apart cinnamon grapefruit bread with earl grey lavender glaze isn’t monkey bread, it closely resembles it (sans the gooeyness) in way of the process.

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

  I recently realized there aren’t any recipes on my site with grapefruit as an ingredient.  I thought it best I post at least one including grapefruit before the season runs out, which is when I decided on this pull-apart cinnamon grapefruit bread with earl grey lavender glaze.  When it comes to grapefruit Florida ruby red is the best(in my opinion) and it’s what I used for this recipe.  Though it’s only the zest you need for the bread, still, I’ve found that that variety is what holds the flavor in the peel the best.

  I wish this bread had lasted longer than it did.  It was taken rather well by my family, my mom especially.  Which is surprising because she doesn’t like lavender and this had dried lavender sprinkled all over the top to add more flavor.  In any case you don’t have lavender on hand, just make a trip to your local garden center.  Most stores where plants are sold have small pots of lavender growing as of now and you can find them rather cheap as I did.  Once you have one, pluck as many buds off as you can and set them out to dry, then use.

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze

Pull-Apart Cinnamon Grapefruit Bread with Earl Grey Lavender Glaze


PULL-APART CINNAMON GRAPEFRUIT BREAD WITH EARL GREY LAVENDER GLAZE

 bread

1 tablespoon active dry yeast

3/4 cups whole milk

1/4 cup heavy cream

1 egg yolk

1/4 cup coconut palm sugar

zest from 1 grapefruit

3 1/2 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon kosher salt

7 tablespoons unsalted butter, softened and cut into cubes

 sugar, cinnamon, and butter coating

4 tablespoons butter, melted

1 cup granulated sugar

1 teaspoon cinnamon 

 earl grey + lavender glaze

tea:

1 cup water

2 earl grey tea bags

1 sprig of fresh lavender

glaze:

1 1/2 cups powdered sugar

2 tablespoons of the tea you made

dried lavender buds (optional)

 method:

 for the dough

  1. In a small saucepan, heat the milk and heavy cream until warm.  In the bowl of an electric mixer, add the yeast and pour in 1/2 cup of the warm milk, stir slightly and let it sit until the yeast dissolves and is foamy(5-7 minutes).  Meanwhile, whisk together the flour, salt, and cinnamon in a separate bowl, set aside.  Once the yeast has dissolved, add the egg yolk, sugar, and remaining milk and whisk until just combined.  Sprinkle in 1 cup of flour, the grapefruit zest, and the soften cubed butter; mix on medium-low speed with the dough hook attached and slowly pour in the remaining flour.  Continue to mix until the dough begins to wipe the sides of the mixing bowl clean.  It should be very soft, but not sticky.  Remove from mixing bowl and place in a lightly buttered bowl.  Cover with a thin towel and let it rise in warm, dry place until doubled in size, about 1 hour and 20 minutes.
  2. 10 minutes before the dough has finished its rising process, preheat the oven to 350°F / 177°C.  Butter well the sides and bottom of an 8-inch by 4-inch loaf pan.  Line the bottom of the pan with a piece of parchment paper, lightly buttering this as well.  Melt the 4 tablespoons of butter in a small bowl and set aside.  On a plate, combine the sugar and cinnamon.  
  3. Once the dough has finished rising, turn out onto a lightly floured surface and knead with your hands for 1 minute.  Begin to tear various sized pieces (medium to small sizes) of dough in your hands and roll into a ball.  Dip the dough ball into the melted butter and cover with the sugar mixture, lastly place the dough ball in the pan.  Continue this process until all the dough is used and is evenly distributed in the loaf pan.  Place the pan on the lowest rack in the oven and bake for 55 minutes to an hour, until nicely browned.  Cool 10 minutes in the pan.  Using a sharp knife, carefully loosen the bread from around the edges of the pan.  Invert onto a plate and drizzle generously with the glaze.  Top with dried lavender and enjoy warm!

  for the glaze:

  1. Bring the water to a boil with the lavender sprig, then remove from heat and add the two tea bags.  Steep for 10 minutes then remove the lavender sprig and the tea bags.  Cool the tea completely before using.
  2. In a medium sized bowl, sift the confectioner’s sugar.  Add two tablespoons of the cooled tea to the sugar and whisk until smooth, it should drizzle thick and not runny.  If it’s runny, add a 1/4 more of powdered sugar.  if it is to thick, add 1/2 teaspoon more of tea.  Drizzle onto the bread when it’s still warm and top with dried lavender buds.

GINGER SPICE LAYER CAKE WITH APPLE BUTTER MASCARPONE FROSTING

  The Barley and sorghum fields have been harvested and the {once} green, rolling hills of Northern Virginia are now brown and withered; meanwhile the bronze, red, and yellow hues from the hickory, beech, and red maple trees are scattered about the mountainside and valleys, creating a fiery picturesque scene.  Dotting the sides of the road are small farm stands selling freshly picked apples by the bushel, locally made ciders by the jug, mason jars filled with jelly of all kinds, and honey.  The air is crisp with the pleasant scent of burning wood and chimney smoke here and there- Oh, there are hundreds of things I could write about this beautiful time of the year, as well as the scenes and feelings felt within it.  It’s already passing by so quickly.  Soon all the trees will be bare and it will be brutally cold once again.

  But to every season there is always a downside, to me that downside is the withering of all the lovely flowers.  Flowers are a very crucial part of my blogging as they are practically the only ‘props’ that I use.  Just when I was saddened by not having any flowers to decorate with, I went on a walk around my neighbor’s farm and found a lone pink rose in one of the garden beds.  It was laden with rain droplets and was perfect in every way; alongside the rose were the prettiest purple mums.  In the end, I ended up smiling as it worked out.  But, pretty soon I won’t be so lucky.

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  As you can see if you scroll through my recent posts I’ve been doing a lot of baking with apples.  I don’t think I’ll ever tire of baking with them and I’ll be saddened when the season ends.  Usually I would make my own products using apples as that’s something I like doing instead of buying it pre-made from a supermarket, but I was really anxious to bake this cake that’s been on my mind for quite some time(and was unable to bake as I was away from my kitchen); so, once I got home I made my way to one of the many farm stands in my area that was selling their locally made apple products.  I found the most delicious apple butter and it happened to be made by the local Lions Club members.  Every year they go out and pick apples from the orchards nearby and dedicate an entire day of their time in the kitchen of a community cannery making the apple butter.  They can a thousand or so jars of it and sell it around the county!  Even though I didn’t have time to make my own apple butter, I still got to use it fresh(with local apples, too).

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  My absolute favorite part about this cake?  Well, that would have to be the frosting.  I really wanted something delicious that wasn’t your mundane American buttercream, so I played with it a bit and added mascarpone cheese and a custard that was flavored with that delicious apple butter I bought.  It’s like a hybrid of American and German buttercream(and it’s oh so good).  It’s smooth to the palate when eaten and it spreads beautifully!  In the layers are the spices of fall(as I call them), a hint of vanilla, and for that tender and moist crumb:  more apple butter.

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*Majority of measurements used is in metric units.


GINGER SPICE LAYER CAKE WITH APPLE BUTTER MASCARPONE FROSTING

cake

175 grams unsalted butter, room temperature

500 grams granulated sugar

1 teaspoon vanilla

4 large fresh eggs, room temperature

1/3 cup local apple butter

250 grams cake flour

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon ground nutmeg

312 grams milk, room temperature

 

frosting

2 large fresh egg yolks

3 tablespoons granulated sugar

1/3 cup + 3 tablespoons milk

1 1/2 teaspoons vanilla

1/3 cup apple butter

8 ounces unsalted butter, room temperature

8 ounces mascarpone cheese, room temperature

2 cups powdered sugar, sifted

dash of ground cloves

pinch of salt

method

  1. Preheat oven to 350°F.  Grease and line(with parchment) three, 8-inch cake pans.
  2. In an electric standing mixer with whisks attached, combine the sugar, butter, and vanilla; beat on medium speed for 7-8 minutes until light and fluffy.  Meanwhile in a separate bowl, whisk together the flour, salt, spices, baking powder, and baking soda until combined.  Set aside.  Turn off the mixer and scrape down the sides and bottom of the bowl, add the eggs; beating one at a time until just combined(about 10 seconds each egg).  Scrape down the sides of the bowl after each addition.  Add the apple butter and half of the flour mixture and half the milk.  Beat on medium until just combined; scrape down the bowl once more and add the remaining milk and flour, beat till just combined.  
  3. Pour into prepared pans and bake for 23-25 minutes.  Check for doneness at 23 minutes using a toothpick; if it comes out clean it’s done, if not, bake 2 more minutes or until the toothpick comes out clean.  Let the cakes rest in their pans for 10 minutes, then using a sharp knife, gently loosen the cakes from around the edges of the pan.  Invert onto wire racks to cool completely, about one hour.
  4.  Once cooled, assemble the cake.  Place the first layer flat side down on your cake board/plate/stand and add about 3/4 cups of the frosting.  Spread around with an offset spatula, then add the second layer, flat side facing up.  Add 3/4 more of the frosting, spread; then place the third layer, flat side facing up.  Add the remaining frosting to the top of the cake and around the sides(it’s a naked cake so there will be a very, very little frosting for the edges).

frosting:

  1. Place a small mixing bowl in the refrigerator for later use.
  2. In a small saucepan, combine the milk and vanilla and bring to a simmer over medium-low heat, stirring often so it doesn’t burn.  Remove from heat and stir in the apple butter, let it sit for five minutes(it will look very grainy, so don’t freak out!).  Using a fine mesh strainer/sieve, strain out the mixture over a bowl to catch the liquid.  Discard the pulpy stuff and set the liquid aside.
  3. Create a double boiler by filling a medium-sized pot with a few inches of water, then place a heatproof bowl large enough to fit on top of the pot without touching the water.  Bring the water to a slow simmer over medium-low heat then add the egg yolks and sugar to the bowl; stir with a whisk until the sugar dissolves and egg yolks look a bit pale.  Continue to whisk the eggs, then slowly stream in the milk mixture.  Whisk constantly till the mixture is thick, this may take a few minutes.  Once the mixture has thickened, immediately remove the bowl from atop the pot of water and pour the custard into the chilled bowl.  Again, whisk frivolously until the mixture is cool to the touch.  
  4. In an electric mixer with beaters/whisks attached, add the soft butter and mascarpone cheese.  Beat on medium speed until combined and smooth.  Add the powdered sugar, salt, and custard and beat on medium-high until the mixture is combined and has become light in color and quite volumized, about 2 minutes.

Chocolate Zucchini Cake with Honey Fig Italian Meringue Buttercream

  Why yes, this is another chocolate cake to add to my {growing} collection.  One can never have too many chocolate cake recipes, can they?  This one is special as it includes shredded garden fresh zucchini, which gives the cake a tender and moist crumb.  Also, a pinch of cinnamon because zucchini, chocolate, and cinnamon seem like close-knit friends, they go so well together! 

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 I tried my hand at Italian meringue buttercream for the first time and I must say, it’s so good!  While researching, I came across various people saying it can be somewhat difficult to make if you’re not familiar with making meringue.   Being myself, I took on the challenge.  It was the first time I’ve ever made meringue, and using my own quantities at that.  The first try was okay, but not quite what I wanted as it was a bit too sweet.  So I tried one more time by changing the quantities of a few ingredients.  The second try was a charm!  Then came adding the butter, a step I didn’t get to on the first try.  At first, I thought it wasn’t looking too promising.  After letting it whip for a little while longer, it suddenly turned into a luxurious buttercream.  Smooth and glossy, with the most amazing texture.  I then added the honey fig jam I had just made, along with a wee bit of vanilla.  The camera didn’t really pick it up, but it has a slight pink tint to it.

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 I spent at least two hours photographing this cake.  The light was just not on my side!  My home has an insane amount of windows, so I usually have a pretty good amount of light anywhere in the house.  It’s also surrounded by greenery, so finding the right type of light can be difficult.  It usually depends on how bright the sun is shining during the time of day I’m shooting.  I was shooting in mid-afternoon light and the sun was giving out harsh, bright light, causing everything outside to reflect their colors through the windows.  So, almost all the light coming into the house was green, and green is my biggest pet peeve when photographing food.  Long story short, I was in Lightroom for quite some time trying to tone down all the colors coming in from outside.  I’m quite pleased with how they turned out, despite spending so much time photographing and then editing them.

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chocolate zucchini cake + honey fig italian meringue buttercream

for the cake:

175 grams unsalted butter, room temp.

500 g granulated sugar 

4 large eggs, room temp.

250 g all-purpose flour ( 2 cups + 2 tablespoons )

100 g cocoa powder ( 1 1/4 cups )

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

312 g almond milk, room temp. ( 1 3/4 cups)

1 teaspoon pure vanilla

1 cup shredded zucchini

 for the honey fig jam:

1 pound ripe figs

1 cup granulated sugar

2 tablespoon honey

1/2 teaspoon fresh lemon juice

for the  frosting:

5 egg whites, room temp.

1 cup granulated sugar

1/3 cup water

2 1/2 sticks unsalted butter, room temp.

1/2 teaspoon vanilla

 fig jam, room temp.

lemon wedge


method:
cake:
  1. Preheat oven to 350°F / 170°C.  Prepare three, 8-inch cake pans by greasing, laying down parchment paper, then lightly greasing again.
  2.  Sift the flour and cocoa powder; combine the baking powder, baking soda, cinnamon, and salt.  Whisk well and set aside.
  3. In an electric standing mixer / hand mixer with whisk(s) attached, cream together the butter and sugar on medium speed until light and fluffy- about eight minutes.  Scrape down the sides and bottom on the bowl and add the eggs, one at a time, beating well after each addition(scraping down the bowl after adding each one).  Add the vanilla and beat till just combined.  Add one-third of the flour and one-third of the almond milk; beat on medium speed until just combined.  Add the remaining two-thirds of flour and almond milk and beat on high for 15 seconds.  With a spatula, fold in the shredded zucchini until it’s evenly distributed.
  4. Pour batter evenly amongst the three prepared cake pans and using an offset spatula, evenly spread around in the pan.  Bake for 30 minutes.  Check for doneness using a toothpick, if it comes out clean- it’s done; if not, bake three more minutes.  Remove from oven and let the cakes sit in the pan for 10 minutes.  Use a sharp knife to loosen the edges, then invert onto wire cooling racks to cool completely.
honey fig jam:
  1. Wash, cut stems off, and then slice figs into halves.  Add to a medium sized saucepan and gently mash them until they are well broken up.
  2. Add the sugar, lemon juice, and honey to the figs and bring to a boil over medium-high heat.  Stir until the sugar is dissolved and then let the mixture simmer over medium heat, stirring often, until the figs are soft and the mixture is somewhat thick when it runs off the spoon.  About 15-20 minutes.  Pour the mixture into a sieve over a cool bowl and gently press with a spoon to squeeze the good stuff off from the pulp.  Discard the pulp.  Bring the jam to complete room temperature before using it the frosting.  It’s best to make it the day before, then cover with plastic wrap and let it sit on the countertop overnight.
honey fig italian meringue buttercream:
  1. Wipe down the bowl of an electric mixer with the lemon wedge and squeeze about 1/4 teaspoon of it into the bottom of the bowl.  Add the egg whites.
  2. In a saucepan, combine the sugar and water.  Stir over high heat until the sugar is dissolved and begins to boil.  Once boiling, cease stirring and attach a candy thermometer to the side of the saucepan.  Bring the sugar to 240°F, once it reaches that temperature, turn off the heat.  Begin beating the egg whites on medium-high speed until they’re frothy and pale in color.  Then, very slowly and carefully ( it’s hot!) begin to pour a very thin stream of the hot sugar into the beating whites.  Increase the speed to high and continue beating until medium peaks form.  Before adding any butter, make sure the meringue is completely cool to the touch, without a hint of warmth to it.   
  3.  Add the butter and beat on medium-high speed till it all comes together and forms a nice, whipped buttercream.  Turn the mixer off and add the vanilla and the fig jam.  Beat on low until just combined.   
assemble and frost the cake:
  1. Place the first layer on your cake stand, plate, or cake board.  Add about 3/4 cups of frosting and evenly spread around.  Place the second layer, bottom facing up, on top of the frosted layer and add another 3/4 cups of frosting.  Spread around and add the third and final layer, bottom facing up.  Use the remaining frosting to frost the top and around the sides of the cake.  Cut and serve.

Chocolate Chip Ginger Cookies with Blackberry Coconut Mascarpone Cheese filling

  I know it’s only August, and yes, I’m totally not ready to accept that fall begins next month, but I really wanted ginger cookies.  Who’s to say they’re just for fall or winter?  So I made some.. and in them went three ounces of bittersweet chocolate, chopped into fine chunks, of course; then sandwiched together with a purple Italian cream cheese filling.  Sounds amazing right?  Believe me, it is.  Earlier this year I made something similar with Meyer lemons and they were utterly delicious.  I haven’t really done much with blackberries so far, so I thought I’d make the cookies again, upgraded, and this time with a different filling.   I really love the combination of blackberry and coconut, add it to mascarpone cheese and it’s something close to heaven!

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  I always get excited when I pull these cookies out of the oven.  The crackled tops are almost always on point.  To me, how a cookie top looks matters immensely, especially photographically.  If a cookie does not have my desired look, I will continue to tweak the recipe and bake a thousand of said cookies till I get there.  There was much trial and error in perfecting this recipe when I first came up with it.  Now I can happily use the recipe with one hundred percent confidence that it will turn out just as I envisioned, and not just for me, but for other’s as well.

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  On a completely random note, I’ve been jumping back and forth with photography style these past few weeks.  I’m deeply inclined to dark, sharp, and shadowy tones; but I also love bright and clean, especially when it comes to food.  So, I’m still working on finding “my style”.  I’m hoping someday it will fall between the two I admire most and be somewhat unique in its own way.  Until then, I shall keep on playing with light and technique.  I fail miserably a lot of times, but that’s okay; it is a never ending journey trying to improve oneself.

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Blackberry Coconut Mascarpone Cheese Filling

8-ounce plain mascarpone cheese, room temp.

1 cup powdered sugar, sifted

1/4 cup large blackberries

1/2 cup shredded coconut.

pinch of salt

METHOD

Be sure to bring all the ingredients to room temperature before using, mascarpone is prone to curdle easily. 

In a small saucepan, mash the 1/4 of large blackberries and place on the stovetop over low heat.  Simmer the berries till more of the juices are released, about 3 minutes.  Pour the berries into a sieve and press out the juices, take out 2 tablespoons and set aside so it can come to room temperature.  Set aside 2 tablespoons of the pulp as well, and bring it to room temperature before using.  

Once all the ingredients have come to room temperature, place the cheese in a large bowl and beat with an electric hand mixer(on high speed)till creamy.  Slowly add the blackberry juice, pulp, pinch of salt, and powdered sugar.  Beat till incorporated.  Stir in the shredded coconut.  Place in the refrigerator till ready to use. 

 

Chocolate Chip Ginger Cookies

makes about 22 cookies / 11 sandwich cookies

3 cups all-purpose flour

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons baking soda

1/2 teaspoon kosher salt

3/4 cups unsalted butter, room temp.

1 cup granulated sugar

1/3 cup molasses

1 large egg, room temp.

3 ounces bittersweet chocolate, chopped into small chunks

METHOD

Preheat oven to 350°F and line a large baking sheet with parchment paper.

In a bowl, whisk together the flour, ginger, cinnamon, allspice, baking soda, and salt.  Set aside.

With an electric standing mixer with whisk(s) attached, beat the butter and sugar till creamy and light, about 3-4 minutes.  Add the molasses and beat till combined, scrape down the sides and bottom of the bowl and add the eggs and beat till completely incorporated.  Scrape down the bowl again and add 1/3 of the flour and half of the chopped chocolate, beat till just incorporated.  Scrape, then add the other 2/3 of flour and beat till there’s no dry flour left to be seen.  Pour 1/3 cup of sugar onto a plate and set aside.  Take out pieces of the dough and roll it into a 1-inch ball, do not roll the balls till their surface is smooth, I roughly roll it into a ball.  Roll the ball around in the sugar that was set aside, just coat it lightly.  Place on prepared baking sheet till there is no more room, place them about 2 inches apart from each other.  Bake in preheated oven for 13 minutes.  Once done, remove from oven and let them rest on the pan for five minutes, then move them to a cooling rack to cool completely. 

Once all the cookies have cooled completely and come to room temperature add the cream filling by using a pastry bag with a large round tip attached.  Take one cookie and pipe on about 1 1/2 tablespoons of cream.  Sandwich together with another cookie.  Enjoy!  I recommend refrigerating the cookies when not being eaten. 

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