I need to up my blogging game. I've been baking and photographing, but am totally behind on getting all of my posts up. Sure, I have lame excuses for my procrastination, but I won't bore you with the details...at least for today.
This week's Tuesdays With Dorie recipe for Gingered Carrot Cookies is essentially a carrot cake in a portable cookie form. You know that this will be a hearty cookie with its list of ingredients (you can find the complete recipe at Natalia's blog Gatti Fili e Farina):
I followed the recipe essentially as written, and my only variation was to substitute half of the raisins with chopped candied ginger.
I used a large cookie scoop and ended up with 18 hefty sized cookies. These cookies don't spread at all when baking, so would recommend that you flatten the scooped dough before popping the cookies in the oven.
I love cakey cookies, and this cookie was right up my alley. I am so glad that I added the candied ginger, as it gave a nice spicy flavor and a nice chew. This recipe begs to be played with, and next time I'm going to nix the raisins and try a combination of dried pineapple and candied ginger, as well as substituting some of the butter with applesauce to reduce the fat content.
Thanks to Natalia for a delicious TWD pick this week!
...and just because, I wanted to share a photo of Siena closely supervising my photography session.