My brother-in-law and his amazing girlfriend were so kind and offered to do a post for me. And not only is it a tasty one, but comedic as well. Hopefully I’m almost in the clear with my morning sickness…one more week until my second trimester! Thanks for sticking out the doldrum period. Love you guys! 🙂

 

 

Hello! This post is brought to you by Chelsea and Tyler. Thanks to Caroline for giving us control of the blog for a day (which is risky!). Just kidding…not risky at all. But anyways, we hope you enjoy!

Hint: It gets better as you go down the page.

What you are about to experience will blow your mind.

Ingredients:

• 3 high-quality baby carrots
• Hershey’s Chocolate Syrup (we prefer Special Dark variety)

How-To

1. Place carrots in an artsy bowl and paint them with the chocolate syrup. Done and done. Culinary masterpiece complete.

There, did that blow your mind? Chocolate. Carrots. Who would’ve thought of such a delectable duo? So simple yet so irresistible. Well, delectable as it might be, we have something a bit more in the spirit of chocolateandcarrots.com, the blog.

Crank up your Kitchen Aids and buckle up…

There’s not too much to say about these little guys, except for the fact that we HIGHLY recommend you make them for yourself (and others).

They are delicious, soft, and chewy, and they feature a lovely autumnal array of flavors. Mmmmmm….

White Chocolate Ginger Cookies

adapted from Two Peas and Their Pod

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup Stevia (you can also use granulated sugar)
• 1/2 cup molasses
• ½ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1  teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½-2 cups white chocolate chips (to taste)
• 1 cup sugar-for coating cookie dough ball (We used pure cane demerara sugar)

How-To

1. Preheat the oven to 350°F.
2. Line baking sheet with parchment papers or spray with cooking spray. Set aside.
3. In the bowl of a stand mixer, cream together the butter and the sugar until creamy.
4. Beat in the molasses, applesauce, vanilla, baking soda, salt, and spices until the mixture is consistently smooth throughout.
5. Add the eggs, and beat until smooth. Next, add in the flour and stir in the white chocolate chips.
6. Scoop the dough into balls (you may need to get your hands messy a bit) and roll dough in the sugar to coat.
7. Place on baking sheets, and bake for approximately 10 minutes.
8. Allow the cookies to cool for a few minutes and then enjoy ☺!

Servings: 3 dozen cookies