February ’10: Carrot Cookies, Chocolate shortbread & Chess Cake



Carrot sandwich cookies with raisins and cream cheese frosting.




Chocolate Shortbread

Two recipes – first one is the traditional method.  Second one is a modified version.

Traditional method:

Ingredients:
Unsalted Butter, Room Temperature…………………………. 2 cups
Sugar………………………………………………………………………………..1 cup
Flour…………………………………………………………………………………3 cups
Cornstarch……………………………………………………………………….1/2 cup [to create a melt in your mouth quality]
Cocoa Powder………………………………………………………………….1/2 cup

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.

3. Sprinkle board with the remaining flour. Knead for 5 minutes, adding
enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into
3×1 inch strips. Prick with fork and place on ungreased baking sheets.
4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Modified recipe: (adapted from vegan orange shortbread cookies)

Ingredients:

Flour………………………………………..3 cups [replace 1/2 cup with cocoa powder for chocolate shortbread]
Sugar……………………………………….
1/3 cup
Baking powder………………………..1 tsp
Baking soda……………………………..1/2 tsp
Salt……………………………………………1/4 tsp
Butter………………………………………..3 tbsp
Applesauce……………………………….3 tbsp [or use 1/3 cup butter all together, applesauce is something I added here to reduce butter]
Yogurt……………………………………….
1 cup
Milk/water……………………………….1/3 cup [juice if making a citrus flavoured shortbread]
Vanilla
……………………………..1/2 tsp

Preparation:

  1. In a large bowl, combine the dry ingredients. Cut in the butter and mix well. Add the remaining ingredients and stir to combine. Dough will be dry, so you may need to use your hands for this.
  2. Roll out the dough on a lightly floured surface to about 3/4 inch thick. Slice into rectangles approximately two by three inches.
  3. Place on a baking sheet and bake at 375 degrees for 10 to 12 minutes, or until done.

Note: Might need extra flour (possibly up to 2 cups), dough should be dry.


Chesscake

I wanted to make this for a long time.  Cream cheese was on sale at Food Basics so I finally got to make this.  Chesscake is supposed to be a hybrid of a moist cake bar and a cheesecake.  It’s very dense and fudgy, and surprisingly the cheesecake layer caramelized very nicely.  Not a pretty cake but tastes really good. Red heart

Ingredients

Cake bar layer:
Yellow cake mix…………………………
1 (18.25 ounce) package [used a marble fudge cake recipe instead]
Eggs……………………………………………..2
Butter, melted…………………………….
1/2 cup

Cheesecake layer:
Cream cheese, softened……………1 (8 ounce) package [got a light cream cheese instead of a regular cream cheese]
Butter, melted……………………………..1/2 cup
Eggs………………………………………………2
Confectioners’ sugar…………………4 cups

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 x 13 inch pan.
2. In a large bowl, mix together cake mix, 2 eggs, and 1/2 cup melted butter. Put into prepared pan.
3. In another bowl, Beat cream cheese until smooth. Blend in 1/2 cup melted butter and 2 eggs. Gradually beat in the confectioner’s sugar. Pour over the crust mixture already in the pan.
4. Bake for 1 hour. Cool.

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