My fall flavors are carrot cake & gingerbread! But I have a confession, I don’t bake well. I rarely wear my glasses in the kitchen and I’ve NEVER followed instructions very well so my baking mistakes are epic. The precision and concentration to create confectionery masterpieces are rarely worth the time or the guilt. Birthday cakes come from Costco, I can make put cookie dough on a pan but I’ve even been known to mix up baked goods that come out of a box. I do LOVE to cook. I used to love painting but it feels the same in my brain as standing over the stove and my people are much more excited to see my culinary creations than my artwork. Go figure!
Today, I bake to make memories. Life is moving fast and I’m always looking for meaningful ways to engage my children. This recipe will give you those stolen moments together. It’s so easy even I can do it. It involves lots of dumping and peeling, great for helping hands. It’s also low in sugar and a good way to sneak in veggies. Make your memories without guilt or do what we did and share them with your neighbors!
Tip: Spread peanut butter OR cream cheese frosting in between two cookies and serve!
From our kitchen to yours. . . Enjoy!
- 2 sticks butter
- 1 cup brown sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp baking soda
- 1½ cup flour
- 2 cups coarsely shredded carrots
- 2 cups fruit and nut granola
- 1 cup corn flakes
- 2 tsp sugar
- Mix in eggs, vanilla & baking soda on med speed until fluffy. Scraping down the bowl as necessary. Mix in flour on low speed. Stir in carrots, granola & corn flakes.
- Drop heaping tbs. 2 in apart. Sprinkle with sugar and bake until golden (10 min depending on your oven.) Transfer to rack to cool.
Great mix-in ideas: walnuts, raisins, white or milk chocolate chips.
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