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Food

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    Jennifer Bloom has been baking for a while – most lately in a home-based baking business called Cupcakes and Muffins and More, Oh My! in Fort Wayne.
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Kimberly Dupps Truesdell | The Journal Gazette

Dash ... We Tried It

The recipe reviewed here appears on Page 14 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Carrot Cake Sandwich Cookies

Difficulty: Beginner

Prep/cook time: 1 hour, 5 minutes

What we thought: The question I posed to my 2-year-old was a dangerous one: “Is it a little bit good or a lot good?”

He paused and looked at me. “A lot good.”

OK, then.

It’s not often I agree with him when it comes to food, but the Carrot Cake Sandwich Cookies are “a lot good.” I had expected them to be overly sweet because the recipe calls for a cup of brown sugar, but they were just right. The cookie is buttery, moist and flavorful, and I especially loved the texture the raisins and walnuts provided.

For the icing, I went with whipped cream cheese frosting from a can to give the cookie sandwich some lightness. I would prefer homemade, but when cooking time is at a premium on a holiday, the convenience is appreciated.

– Kimberly Dupps Truesdell, The Journal Gazette

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