if you saw my picture yesterday...then you know this little venture was less than an overall success, but the few that I managed to salvage were pretty dearn tasty...so I suppose I will call it a draw;)
I don't know about you, but I cannot believe Easter is this weekend, maybe it's the whole...still snowing in March thing that I can't get past. When my in laws in Boston are the same temperature as we are in Carolina..there's a problem! Hopefully these cookies can put some 'Spring' in your step;)
Supposedly, Carrot Cake screams Easter. Yea, it only whispered when I was around and so I never got around to trying it. It just seemed...healthy. haha and when you're younger, chocolate wins out. At least in my world it does.
When I got older, I decided(albeit slightly tentatively) to try a big ole slice of carrot cake with a large dose of cream cheese frosting, just to see what the fuss was all about. Ummmm and if I am honest, no thanks. I will continue to abstain from this spring staple.
But, I wanted to try these out as whoopie pies, just to see if a different texture could possibly placate me. and, while it is not my favorite, I actually enjoyed the few bites I was able to get after my floor got all hungry and got a majority of the cookies.
Paired with cheesecake filling, these are the perfect treat for your Easter celebration...or any springtime get together!
1 box carrot cake mix
1/3 cup oil
1/4 cup water
1 packet cheesecake pudding
4-6 oz cream cheese, softened
3/4 cup heavy whipping cream
2 tbsp heavy whipping cream
Preheat oven to 350'
Mix together dry cake mix, oil, eggs and water. I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them bite size and get more out of it. Bake 8-9 minutes ( you could substitute the water and use milk for softer cookies)
For the filling, cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp heavy whipping cream, beat until fully incorporated and slowly add the whipping cream and beat until peaks begin to form. or for alternate version, prepare the pudding w/1 cup cold milk, mix w/cool whip. Place in fridge for hour to let either version set up.
and I know some of you are traditional, so please feel free to just use the usual cream cheese frosting, bet that would be just as yummy!
Place a large dollop on one cookie and press another on top to spread the filling out.