Carrot Walnut Cookies

because these were absolutely MADE to go with the orange cream cheese frosting!!!

INGREDIENTS
1/2 cup butter
1 1/4 cups packed brown sugar
2 (4 ounce) jars carrot baby food
1 egg
1 tablespoon orange zest
1/2 cup orange juice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
3. With mixer on low speed beat in flour just until blended. Stir in walnuts.
4. Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost cookies.

Chocolate Frosting

because we all know that chocolate is the way to a woman's heart...

INGREDIENTS

• 2 (1 ounce) squares unsweetened baking chocolate
• 1/2 cup butter
• 2-6 TBS milk
• 3 1/2 cups confectioners' sugar
• 1 pinch salt
• 1 teaspoon vanilla extract

DIRECTIONS

1. In a large saucepan over medium heat, combine chocolate, butter and 2 TBS milk. Bring to a boil, stirring frequently. Remove from heat and beat in confectioners' sugar, salt and vanilla. Beat until smooth, adjusting consistency with milk or sugar, if necessary.

Orange Cream Cheese Frosting

yep, it's a frosting day today - but a friend of mine asked me to share, and what type of friend would I be if I didn't?!



INGREDIENTS

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 2 1/2 cups confectioners' sugar
• 3/4 cup chopped walnuts

DIRECTIONS

1. Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
2. Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

These go fantastic with Carrot Walnut Cookies!!!

Whipped Cream Cheese Frosting

Because who doesn't love frosting?!

INGREDIENTS

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Spaghetti Carbonara

Mmmh, a new family favorite! The recipe says the wine is optional, but really, it's not...

INGREDIENTS

• 1 pound spaghetti
• 1 tablespoon olive oil
• 8 slices bacon, diced
• 2 tablespoon olive oil
• 1 onion, chopped
• 2 clove garlic, minced
• 1/2 cup dry white wine (optional)
• 4 eggs
• 1 cup grated Parmesan cheese
• 1 pinch salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated Parmesan cheese

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
4. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Vanilla Crepes

OK, since college, I've been a huge crepe fan. My room mate took me to this wonderful little restaurant someplace in Dallas (k, it's been a few years, so I don't remember *where*...) and I had these lemon German pancakes. Basically, it was a crepe, and I've had a love of crepes ever since. Here's a yummy recipe that I make for my husband and myself

INGREDIENTS

• 1 1/2 cups milk
• 3 egg yolks
• 2 tablespoons vanilla extract
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons melted butter

DIRECTIONS

1. In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2. Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3. Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Butter Cream Frosting

I know, I've been slacking in posting. Sorry, you'd think with my kids being in school, I'd have more time...but I don't!!

Ingredients:
1/2 cup butter, softened
1/8 teaspoon salt
4 cups confectioners' sugar
2 egg yolk, beaten
1 teaspoon vanilla extract
2 tablespoons milk

DIRECTIONS

1. Cream butter until soft. Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth. Makes 2 1/2 cups or enough frosting to cover tops and sides of two 8 or 9 inch layers.
   Note: If the frosting is too thin, first whip it for an additional 1-2 minutes. If you still think it's thin, add a little more confectioners sugar. Too thick? Add milk until you get the consistency you want.