Carrot Raisin Drops

I was looking for a cookie recipe to make yesterday when I stumbled upon this one that I had bookmarked long ago in my cookie cookbook (terrific little book - detailed instructions, and everything I've made from it is delicious).  It sounded good and different so I decided to give it a try.  I am so happy I did because these cookies are wonderful!  Matt was skeptical; when I told him I was making carrot cookies he dejectedly said "oh, I thought you were making cookies."  When they were done and he tried them though, he agreed they are far better than they sound, though he recommends chocolate chips instead of raisins next time.  If you like carrot cake or banana/zucchini-type breads you'll love these.  They're easy and fun!

This isn't the best picture, but trust me, these are delicious!

Carrot Raisin Drops
(makes about 72 cookies)

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp finely grated orange peel
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups finely shredded carrots
• 1 cup rolled oats
• 1 cup raisins
• 1/2 cup chopped walnuts or pecans

In a mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, baking soda, cinnamon, orange peel, ginger, and nutmeg; beat until combined.  Beat in the eggs and vanilla.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.  Stir in the carrots, oats, raisins, and nuts.

Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets.  (I kept a small bowl of water nearby to dip the teaspoon in after every few scoops of cookie dough - it helped keep it from becoming a sticky mess.)  Bake in a preheated 375º oven for 6-8 minutes, or until golden brown.  Remove cookies and cool on wire racks.

*Optional changes:

• I keep thinking these would be great with pistachios subbed for the walnuts/pecans. 
• Matt thought they would be better with chocolate chips instead of raisins.  I usually am not a fan of raisins in cookies, but I really like them in these.  Even so, I'm sure chocolate would be a great addition to these cookies. :)

Decadent Strawberry Blueberry Sorbet

Amanda and I are sisters-in-law, married to brothers Jon and Matt.  We both love cooking, and found ourselves talking about recipes a lot when we recently got together in New Jersey.  We've both been wanting to start cooking/crafting blogs so we decided to do one together.  And here it is!  We're still in the process of setting everything up, but I made some great sorbet the other day so I figured I'd just go ahead and post that recipe and we'll get everything else sorted out soon.  Enjoy!

I've been making sorbets all summer with different types of fruit from our local farmer's market.  I love sorbet, so it was fun to make my own mixes of flavors with fresh fruit.  They were all very good, but something about the combination of fruits I tried this time was a step above the rest.  Unlike most sorbet I've had, this one is rich and decadent.  It's wonderful with some fresh blueberries on top.

You do need an ice cream maker for this.  I have an older version of this one and I love it!  I just keep the cylinder in the freezer so it's ready whenever I want to use it.

Decadent Strawberry Blueberry Sorbet
(modified from this Food Network recipe)

• 1 3/4 cups water
• 3/4 cup - 1 cup sugar (depending on how sweet the berries are and how sweet you like your sorbet.  I tend toward adding less sugar)
• 1 cup fresh blueberries (frozen berries would probably work fine too)
  
• 1 3/4 cup fresh strawberries, stemmed and sliced (frozen berries would probably work fine too)
• 1 cup cranberry/raspberry juice (or some other cranberry juice blend)
• extra fresh blueberries or strawberries, or chocolate chips (optional, for serving)
  

 In a medium pot bring water, sugar, and blueberries to a boil.  Cook and stir for 1-2 minutes until the sugar is dissolved and the blueberries are soft.  Remove from heat and drain berries, reserving the liquid; set aside to cool.

Puree the sliced strawberries in a food processor or blender until smooth.  Press pureed strawberries through a fine-mesh strainer; discard seeds.

Puree the blueberries and 1/3 cup of the reserved cooking liquid until smooth (*do not discard remaining liquid*).  Press blueberry mixture through the fine-mesh strainer; discard skins.

In a large bowl combine the pureed mixtures, remaining cooking liquid, and cranberry juice.  Cover and refrigerate for 2 hours or more, until mixture is completely chilled.

Freeze mixture in ice cream maker according to manufacturer's directions - I turn the handle on mine 3 or 4 times every minute for about 15-20 minutes, until it gets harder to stir and looks frozen throughout.

Can be served with fresh berries or chocolate chips for a decadent dessert!