I'm so excited for spring. Although fall is my favorite season, after the harsh winter we had I don't think I’ve looked forward to spring more than this year. Maybe when I was a kid, but that doesn't count, does it?
I'm putting the snow behind me. It's time to celebrate the sunny weather, the flowers and get ready for Easter.
At my house, everything for the Easter main course is about lamb. Lamb soup, lamb stew and lamb chops. Roasted like this Herb and Garlic Roast Leg of Lamb or grilled like this Grilled Herb Leg of Lamb, depending on your preference. My family loves it grilled. I'm thinking I’ll try these Lamb Chops with Orange Butter this year.
Now, if you know me, you know no matter the holiday, dessert is an important part of a meal. For the last couple years I've made carrot cake, and although everyone loves it, this year I'll keep things simple.
Instead of making a double layer cake, I’ll be making a pan of these carrot cake bars. They come together in less than 15 minutes, and they’re even better than a layered carrot cake.
Gather the ingredients together.
Heat the oven to 375°F. Line an 8X8-inch baking pan with parchment paper.
Remove the cookie dough from the package and let it rest at room temperature for about 5 minutes. Break it into pieces.
In a mixing bowl, add the cream cheese and the cookie dough. With the paddle attachment on, beat on low speed until blended.
Add the egg, shredded carrots and cinnamon (if using) and stir to combine.
Spoon the mixture into the prepared baking pan and bake in preheated oven for 27-29 minutes or until a toothpick comes out clean. Don’t over-bake or the bars will turn out dry.
Let the dessert cool in the pan at room temperature. Once cooled, spread the cream cheese frosting on top of it and cut into bars.