Desserts

As my laptop continues to run around with a computer technician. I am re-posting these awesome sugar cookies!

Look at these cute sunflower sugar cookies! These EVEN impressed my children!

Everyone loves flowers so I made a flower pot filled withflowers… edible flowers! Mini Oreos were used for the center of each flower!

I put these together in a pot for a new neighbor welcome gift!

Click here for the sugar cookie recipe that is so amazing and uses less butter than other recipes I have found!

Have a great day!

Linking to:

SUBURBS MAMA

GINGER CRAFT SNAPS

LOVE AND LAUNDRY

LOLLY JANE

HOMEWORK

Bacon Time with the Hungry Hypo

Carrot Cake with Cream Cheese Frosting… {lower fat}

I originally made this last year. I gave up desserts for Lent so I have to resort to a recycled post (I don’t have the will power)!

I love this recipe. I cut this out from Cooking Light a few years ago. I was always intimidated by carrot cake, but it was very user friendly for a beginner baker. Honestly, it’s so moist I could probably reduce the butter a bit more!
Cake:
9 TBSP butter, softened
2/3 cup packed brown sugar
1/2 cup sugar
2 large eggs
2 egg whites
2 tsp vanilla
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup buttermilk
2 cups shredded carrots

Frosting:
1/2 cup (4 oz) block style fat free cream cheese
1/4 cup butter, softened
2 tsp vanilla
2 3/4 cup powered sugar
Cream together until smooth (a few minutes)
sprinkles to decorate

Preheat oven to 350.
Spray 13x 9 pan with cooking spray
Mix butter, brown sugar, sugar until blended
Add eggs and egg whites, vanilla
Combine flour, baking soda, cinnamon, salt
Alternate flour mixture with buttermilk into creamed sugar
Add carrots
Spoon batter into prepared pan.
Bake 350 degrees for 30 minutes.
Cool. Frost (cream until smooth).

Yum! These are also great for cupcakes.