Good Food Good Fun

For awhile after my new baby’s arrival in February, I relied heavily on Two-For-Tuesday. That is, the glorious night of the week where Domino’s offers its buy-one, get-one free special. A busy mom’s dream, my post-partum mind believed: dinner and lunches taken care of from Tuesday to Thursday. But mid-week pizza parties no longer remain a crutch seven months later as I’m attempting to plan better meals in advance.

Part of this blog’s purpose is to provide a self-reference for when I’m out of meal inspirations and ready to speed-dial my old pizza flame.

This weekend I made Grilled Lemon Chicken with Satay Dip from The Barefoot Contessa.  An old favorite, but one that was drastically improved by grilling it over charcoal instead of on the panini maker. The recipe is here on The Food Network.


The chicken is marinated in olive oil, fresh lemon juice, thyme, salt and pepper for six hours. It comes out perfectly seasoned and tender.

And, the Satay Dip may not look as appetizing as this blob below potrays it to be, but it is such a nice medley of flavors and the perfect complement to the chicken.


Pair this with french bread and green beans, and you’ve got something on your table that beats a “Two-Fer” night.

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Good recipes are meant to be shared.  Nothing is more distasteful to me when individuals hoard their recipes for fear of letting others in on their “secret.” And even armed with your recipe, most people will still swing by the grocery store on their way to an event, rather than making something homemade and truly tasty, sans Crisco.

The original inspiration for these cookies came from my college roommate’s mother, Mrs. Kowalski.  The batter is simple and the original recipe calls for Devil’s Food Cake as the flavor base. I got a little experimental and made Carrot Cake Whoopie Pies along with the traditional Devil’s Food Cake Whoopie Pies, as this is the last birthday party in the Senator’s office my husband will be bringing in treats for and the higher-powers that be specially requested these.

Behold, your Whoopies:

First, bake the carrot cake cookies.

First, bake the carrot cake cookies.

Then bake those Devil's Food Cake cookies.

Then bake those Devil's Food Cake cookies.

Whip up a plentiful bowl of cream cheese frosting to spread between the cookies.

Whip up a plentiful bowl of cream cheese frosting to spread between the cookies.

And start spreading the fun.

And start spreading the fun.

The Carrot Cake version ended up quite good.

The Carrot Cake version ended up quite good.

Forty Whoopie Pies should suffice.

Forty Whoopie Pies should suffice.

Packed and ready for school, er, work. Thanks, Michael indeed.

Packed and ready for school, er, work. Thanks, Michael indeed.

And now the recipe:

Carrot Cake Whoopie Pies

2 boxes Duncan Hines Carrot Cake mix (substitute Devil’s Food Cake mix for chocolate version)

4 eggs

1/2 cup butter

Mix by hand with a wooden spoon.  Drop by tablespoon for two-bite size cookies or by ice cream scoop for mondo-size cookies onto sprayed cookie sheet.  Bake at 375 degrees for 8 minutes. Immediately place cookies onto wire rack to cool.  Cookies will still be very soft.  Let the cookies firm up and cool down for at least 20 minutes.

For the frosting, mix in food processor:

8 oz. cream cheese

1/2 cup butter

4 cups powdered sugar

1 tsp. vanilla

According to your discretion, frost a cookie with the appropriate amount of frosting (the more that spills out of the sides, the better) and top with a similarly sized cookie. Must be enjoyed with a glass of milk to enjoy the flavors and texture of the Whoopie Pie at its finest.

September 2017
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