Tag Archives: sandwich cookies

Frosting Filled Carrot Cake Muffins


Carrot cake is one of my favorite cakes. I’m not a huge cake person… something about the frosting just makes my stomach turn. I’d normally say it’s too much sugar, but I love candy… so that can’t be it. Maybe it is the powdered sugar. Aha! I may have found the culprit.

Either way, I’ve had this box of carrot cake mix in the cupboard for what seems like months. Every time I open the cabinet door, there it is… staring at me… waiting for me to decide what to do with it. Finally it came to me! If I just put a tiny bit of the frosting inside the muffin, maybe it won’t be as overwhelming as when it is plastered on top of the cake. Let’s give it a try. What’s the worst that can happen?


Frosting Filled Carrot Cake Muffins


  • 1 box of carrot cake mix {I believe mine was duncan hines}
  • 3 eggs, room temperature
  • 2/3 cup vegetable oil
  • 1 cup water
  • 1 {8 oz} package cream cheese, room temperature
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • course granulated sugar or colored sugar {optional}

Preheat the oven to 400 degrees. Place muffin liners in a muffin pan + spray with non-stick cooking spray.

In a medium bowl mix together the carrot cake mix, eggs, vegetable oil + water for approximately 2 minutes until well combined. In a stand mixer with the paddle attachment cream together the cream cheese, sugar + vanilla extract on medium speed until well blended + fluffy; approximately 4 minutes.

Place approximately 2 tbsps of the carrot cake mix into each muffin cup to cover the bottom. Then using a cookie dough scoop, I placed a dollop of frosting in the center of each muffin cup.


Then top each muffin tin off with another tbsp or 2 of carrot cake mix, until the frosting is covered. You can sprinkle on the course sugar, if you like. I think it adds an extra crunch to the muffin top. I had this colored sugar left over from a whoopie pie box kit.


Bake in your oven on the center rack for approximately 20 minutes or until a toothpick inserted into the muffin part {not the frosting center} comes out clean. Let cool in the pan for 5 minutes + then transfer to a wire rack to finish cooling.

Be warned! Your house will smell amazing + if you crack open one of those muffins before they have cooled, you will get a mouthful of molten lava hot frosting! Not that I would know from experience or anything…



Recipe Roundup!


This week I’ve got two dinners + two desserts for you to try. I’m trying to slow down my baking until I can round up some more friends to take them… or at least switch over to baked goods that can be shipped! I never thought it would be so hard to get baked desserts out of the house, but husby + I just don’t eat them often enough to keep up with it all.


Chicken Gyros via Annie’s Eats ~ instead of stuffing into a pita, I used naan bread as a substitute. Tastes amazing, but be prepared to start 24 hours before you want to eat to prepare the tzatziki sauce.


Coconut Macaroon Nutella Nests via Two Peas & Their Pod


Mini Whiskey Oatmeal Cream Pies via Food Plus Words ~ I used Cabin Fever, a maple flavored whiskey in this recipe. They taste exactly like the pre-packaged oatmeal cream pies with a kick of booze!


Spiced Pork Chops via Gordon Ramsay’s Healthy Appetite with Sweet Potato Italian Fries via Martha Stewart Recipes




Recipe Roundup


Another week of great recipes!

Chicken Panzanella Salad via Women’s Health Magazine {unfortunately the recipe is not on their website… but this is a link to their Food Section}


Bette’s Diner Buttermilk Pancakes via The Pancake Handbook {Husby likes to substitute the buttermilk for greek yogurt!}


Everything Bagels via Food Coma {this is a blueberry bagel recipe ~ I’ve omitted the blueberries + instead brushed bagels with egg yolk, poppy seeds, salt, garlic powder + onion powder the last 5 mins of baking}


Shepherd’s Pie via Gordon Ramsay’s Recipes ~ this was perfect for St. Patty’s Day dinner with some imported beer {none for me + baby though!}


Blue Velvet Sandwich Cookies via Food Network Magazine {I just substituted the red food coloring for blue and VIOLA!}


Hope you try some of these recipes + I’d love to hear suggestions of your favorite recipes to try!


Recipe Roundup


This first recipe made an amazing breakfast for Saturday morning. I will definitely be making them again.

Crepes via All Recipes stuffed with Sausage, Bacon, Eggs + Oven Home Fries w/ Peppers + Onions via Food Network


Key Lime Mini Cupcakes via Family Circle Magazine


Lemon Supreme Sandwich Cookies via Lamb + Wolf (a modification of my Spice Cake Sandwich Cookie recipe)


Lettuce Wraps via Women’s Health Magazine


Nutella Cookies via Kirbie’s Cravings


Happy Cooking + Baking


Recipe Roundup


Cooking is definitely one of my favorite things to do. Here is another roundup of some of my favorite recipes!


Nutella Sandwich Cookies via A Beautiful Mess


Blueberry Bagels via Food Coma


Peanut Butter Chocolate Chip Bacon Cookies via Food Network Magazine


Double Chocolate Cookies with a Peppermint Patty Surprise via Rachael Ray Magazine


Peanut Butter Cup Stuffed Ginger Cookies via Rachael Ray Magazine


Spent Beer Grain Peanut Butter-Chocolate Chip Cookies via Draft Magazine


That is it for this week! Give them a try to see if you like them.


Spice Cake Sandwich Cookies


Even though cake has its place, I just don’t like making them. We aren’t big dessert eaters in our house + every time we bake a cake, 90% of it gets thrown out. Cookies on the other hand… they give you the option to eat a few and give away a ton!

I wanted to try out my favorite cake, spice cake, via a cookie format. Nothing makes your house smell good like spice cake.

Spice Cake Sandwich Cookies

  • 1 box Spice Cake mix
  • 2 eggs (room temperature)
  • 3/4 cup shortening
  • 8 oz cream cheese (room temperature)
  • 4 tbsp butter (room temperature)
  • 2 tsp vanilla extract
  • 4 cups powdered sugar


Preheat your oven to 350 degrees.

In a stand mixer or large bowl, blend the cake mix, eggs, + shortening until all cake mix is integrated. I used the mixer paddle on setting 2 for 3 minutes.

Your dough will be thick. Line 2 cookie sheets with parchment paper + roll the dough into balls approx. the size of ping pong balls. You can always make bigger cookies if you want. Put in the oven and set your timer for 8 mins.


Once removed from the oven, let the cookies cool on the sheet pan for 2 minutes, then you can transfer to a wire rack to cool completely.


While the cookies are cooling, place the cream cheese, butter, vanilla extract + powdered sugar in your mixing bowl + blend together. I did mine in the stand mixer with the paddle attachment for 4 minutes.

Spread the filling onto the flat side of one cookie + sandwich with another. Makes approximately 24 sandwich cookies.




Recipe Roundup


I love to cook + bake… a lot. Especially while husby is deployed, I do more baking so I can send him care packages. Here is a roundup of a few of my favorites as of late:

Spiced Cider Whoopie Pies w/ Cinnamon Cream Cheese Filling via A Beautiful Mess


Asiago-Garlic-Herb Bread via Draft Magazine — this recipe calls for spent beer grains, which I saved after husby’s last brew session!


Chocolate Peanut Butter Pretzel “Rice Krispie” Treats via Food Coma – I don’t personally like chocolate, but this was a big hit with the boys overseas


Red Velvet Sandwich Cookies via Food Network Magazine


Apple Pie Pop-Tarts via A Beautiful Mess – I cut mine into hedgehogs… why not!


I hope you try some of these recipes! They are all well worth the kitchen time and delicious.