It's time again for our 2-Ingredient Improv Challenge with Kristen. The ingredients for February are... what the heck!? Carrots & Ginger?!? We don't "do" carrots sweet at this house. No braising them with citrus, no glazing them with ginger, and we most def do not sauté them with honey & herbs! Carrots are either eaten raw (every day, in every lunch) or roasted with other root vegetables with olive oil drizzle.
Whilst deciding on an acceptable recipe, I determined I would make crystallized ginger for my dish. (You can read my blog about that here.) It was not too arduous a task; & the house smelled sooooooo delicious!
I figured I would create some kind of a gingerbread shortbread, because I totally wanted to utilize my ancient Pampered Chef clay mold
(which, by-the-way, hasn't seen any action for decades, except to decorate my kitchen wall the past ten years...)
Unfortunately, adding a carrot purée to shortbread maketh a most sticky mess! Plus, I wanted my cookie to be a little healthier than pounds of white flour, butter & powdered sugar would be... (Although -- I do know my way around a shortbread cookie!)
Anyhoooooo -- I whipped up a semi-healthy concoction I named "Gingered Carrot Drops" and made a little Cinnamon Cream Cheese Filling to sandwich them together. Here are the recipes:
And here are some pics on how I made them...
|Hate to see all that beautiful crystallized ginger chopped up. Ahhhh, well...|
|Be sure to |
|Bake them, & then let 'em "chill" for a bit...|
|Can you see the yummy little ginger chunks?|
|mmmmmm -- cinnamon & cream cheese!|
|Spread some love!|
|...tasty little sandwich...|
|This stack won't last long after the boys get home from school...|
|So very delicious with a cup of Earl Grey...|