This is my third month participating in the Improv Challenge, hosted by Kristen over at Frugal Antics of a Harried Homemaker. If you haven’t heard about the Improv Challenge, each month participants are assigned two ingredients to pair together to create a fun, new recipe. I was super excited to learn that this month’s ingredients were carrots and ginger. That combination just says carrot cake to me, as I’m sure it does to many of the rest of you.
Last year at Easter, I made my first from-scratch carrot cake, and it was maybe the best thing I’ve ever eaten.
I may say that a lot on this blog, but I really mean it this time.
Whatever your opinion of Martha Stewart, she can make some fabulous baked-goods. No lie. And while that recipe was what immediately popped into my head, I decided to try something a little bit different.
Pit myself against Martha, if you will.
While I don’t have any specialized kitchen training, I am a master at eating, so I figure that gives me a leg up somehow.
Unlike Martha, I have no problem taking some help now and then from a cake mix. Which I did in this case, because I was in a super big rush to eat something carrot cake-esque. These cookies were totally fabulous on their own, but I can’t leave a good thing alone.
Seriously, if something can be topped with buttercream, I’m going to do it.
Dulce de Leche buttercream is my new best friend. Let it be yours, too.
Inspired by Joy the Baker, buttercream from The Pastry Queen Ingredients Instructions
Inspired by Joy the Baker, buttercream from The Pastry Queen
Check out my previous Improv entries:
While you’re at it, check out all of these other great recipes!