Thursday, July 11, 2013

Carrot Sun Flowers Sandwich Cookies {Sun Flower Petals Water Color video}



I apologize if the quality of the sun flower petals painting images are a little washed out. I am still learning on how to shoot a video. This is very new to me. From what I have seen I know that the light is shining to the object very brightly, that is why it washes the image slightly. I should close the curtain slightly or put a light bouncer next to my hand when painting.

 ~~oo00oo~~

I brought these Sun Flowers from New Hampshire trip. I knew I wanted to cook desert with edible flowers. 
This time of the year  is the peak of summer  when  most edible flowers are not around any longer.
So these Sun Flowers are perfect to make cookies. I adapted the recipe from this book called 
"Cooking with Flowers"

The bitterness of sun flower petals is the perfect combination to  the sweet and spicy of cinnamon, nutmeg and ginger taste of these cookies. The crushed pineapple adds sweet, moist and tangy flavor to these desert.

Just like original Carrot Cake; eating it with Sun Flower Petals Cream Cheese Frosting is even better.




















:Recipe:

Carrot Sun Flowers Sandwich Cookies

~ 1/2 cup (1 stick) unsalted butter, melted
~ 2/3 cup packed dark brown sugar
~ 1/3 cup sugar
~ 1 egg plus 1 yok
~ 1 cup grated carrots
~ 1-3/4 cups all-purpose flour
~ 3/4 cup rolled oats
~ 1/2 cup sunflower petals
~ 1 teaspoon baking powder
~ 1/2 teaspoon baking soda
~ 1/4 teaspoon salt
~ 2 teaspoons cinnamon
~ 1 teaspoon ginger
~ 1/4 teaspoon nutmeg
~ 1 can crushed pineapple, drained (optional)
~ 3/4 cup walnuts (optional)
~ 1/4 cup raisins (optional)
~ 2 cups sunflower frosting (recipe below)

1. Preheat oven to 350 deg. F Line 2 baking sheets with parchment paper.
2. In the bowl of a food processor, process melted butter and sugars for about 1 minute. Add egg and yolk and process again.
3. Place carrots in a bowl. Add flour, oats, sunflower petals, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold in butter mixture. Stir in optional mix0ins like pine apple, nuts, and raisins, if using. Refrigerate dough for at least 15 minutes.
4. Drop a tablespoonfuls of cookie dough 2 inches a part on the prepared baking sheets. Bake for about 10 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Let cookies cool on baking sheets until they reach room temperature.
5. Drop a dollop of frosting on half the cookies. Sandwich with the unfrosted cookies.

Flower Frosting
~ 1 (8 ounce) package cream cheese
~ 1 cup confectioners' sugar, sifted plus more to taste
~ 2 tablespoons milk
~ 1 teaspoon pure vanilla extract
~ 1/2 to 1 cup flower petals
Put all the ingredients in the bowl of a mixer. Beat slowly at first, to let the confectioners' sugar start to absorb, and then increase speed to medium high, beat for 3 to 4 minutes until no lumps remain. Taste and beat in more confectioners' sugar, if desired.

~~oo00oo~~

6 comments:

  1. I did not know you could eat sunflower petals. The recipe even looks fairly healthy. Very pretty. Thank you for sharing it at What We Accomplished Wednesdays. Have a great weekend!

    Hugs,
    Deborah

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  2. These are so pretty, and I'm sure they taste good as well. I haven't done much cooking with flower petals, but I really love the way it looks. I'll have to try these.

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  3. I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday's at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/. I would be honored if you join us! Have a wonderful week!

    Hugs, Cathy

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  4. It is so beautiful to cook with flowers! Love it! Thank you for joining Home Sweet Home!
    Sherry

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  5. These are so lovely looking, looks almost too good to eat. & Your video is sweet I love your painting. You are being featured on DearCreatives.com be sure to drop by & grab a featured button & feel free to share again or anytime soon! All my best, Theresa

    ReplyDelete

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