Linzer Speculaas Carrot Cake Bunny Squares

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YYYYAAAABBBAAAA DAAABBAAA DOOOO LONG WEEKEND!!!

Are the Flintstones still on T.V? Do you youngin’s know who the Flintstones are … Justin Timberlake said he was old at the Radio Music Awards … What the heck is happening to the world around me … 0o0o0o bunnies!!

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Needless to say I’m PUMPED about the long weekend. To be honest, I don’t have much planned – just lots of family time and food. The usual long weekend shenanigans … oh yes, and of course an Easter egg hunt.

My brother, husband and I are all adults … I get it – there really are no kids nearby … but that’s why our Easter egg hunts are AMAZING!!

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Some years we switch things up a bit, and we hide Easter chocolates for our parents to find … SO FREAKING HILARIOUS … not so fun, is finding week old chocolates in random places ( maybe a surprise in disguise to be honest). I thought since you’ll probably get your chocolate fix through Cadbury mini eggs … SERIOUSLY HOW ARE THESE SO ADDICTIVE … I’ve eaten the weight of a small child, in eggs in the last …. 24 hours – I’d say sorry … my tummy ache is making me say sorry … but it was sooooo good.

And still, easter isn’t the same without a little carrot cake .. and what’s dinner without dessert.

It’s a Carrot cake and cheese cake mish-mosh … and it’s so cute!!


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This was supposed to be a jelly-roll sort of cake … buuuttt … I wanted cute bunnies. I’m also super scared of rolling a cake .. what if it cracks … what if the cake isn’t all the same thickness… seriously, too much stress for a dessert.

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 I’m so happy with the way these squares came out – they’re delicious, pretty and technically 2 desserts in one – WINNING!!

 Linzer Speculaas Carrot Cake Bunny Squares

 Speculaas Carrot Cake Layer

  •  3 eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1 tsp coconut extract
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground all spice
  • 1 teaspoons cinnamon powder
  • 1/2 teaspoon cardamon powder
  • 3/4 cup flour + 1 tsp for sprinkling
  • 1/4 cup crushed Biscoff or Speculaas cookies ( approx 3 cookies)
  • 2 cups shredded carrots

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Cheesecake layer

  • 2 8-ounce packages cream cheese, room temperature
  • 1 14-ounce can (1 1/4 cups) sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract

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 Directions

  1. Preheat oven to 350°F. Line a jelly roll pan with foil, spray with cooking spray and sprinkle with 1 tsp of flour.
  2. In a medium bowl, beat together eggs, sugars, oil, vanilla extract and coconut extract.
  3. In a separate bowl, whisk together salt, baking powder, ginger, all spice, cinnamon, cardamom, 3/4 cup flour and crushed Speculaas cookies.
  4. Combine wet and dry ingredients until blended — stir in carrots.
  5. Spread in prepared pan. Bake for 10 minutes.
  6. Remove from oven and allow to cool completely — approximately 30 min. This is  the best time to make the cheesecake layer.

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  1. In a large bowl, combine cream cheese, condensed milk, lemon juice and vanilla extract.
  2. Once your cake layer has cooled, taking your favourite cookie cutter ( I used a bunny) make cut outs, leaving 1 inch of cake between each.
  3. Remove the center of each of your cutouts ( helllloooo snack time!!)
  4. Layer your cheesecake batter over entire pan – filling in our bunny cutouts.
  5. Refrigerate for at least an hour / overnight.
  6. Once set, turn over onto a clean surface and slice.

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I hope everyone has a delicious, safe Easter Long Weekend!!

Cinnamon cream cheese Red Velvet Whoopie pies

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Happy valentine’s day – family day – long WEEKEND!!

 What a week, I’m so ready for an abundance of lovey-dovey movies on T.V – some quiet time and wine … ahhh the wine!! This long weekend I seriously hope to do nothing … I say that as I type on my work laptop that I brought home #FML …

Good news is, that no matter what I’ll sleep in … until *bzzz bzzz bzzz * —> that would be my blackberry obv. #FML

But the wine .. NO ONE WILL TAKE THE WINE AWAY. I hope.

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I’ve been sharing a couple valentine’s day prep recipes the last couple of weeks .. but I feel like I’ve left the best for last.

 WHOPPIE PIES!! WHOOP WHOOOP WHOOOPPPIIIEEE PIE!

These are dense … and filled with cream cheese cinnamon goodness. Whether V-day will be spent with you celebrating over a bottle of wine, with your loved ones, or out with the girls, there’s always room for Whoop whoooooop whoooopppiiie pies!

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Cinnamon cream cheese Red Velvet Whoopie pies

Ingredients

  •  1-½ cup Flour
  • 2 Tbsp Cocoa powder
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 Tablespoon margarine, melted
  • 1 cup Milk
  • 1 tbsp vinegar
  • 1 tbsp vanilla extract
  • Red food colouring

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Filling 

  • 1 cup Cream Cheese frosting
  • 1/4 Tsp Lemon Juice
  • 1 Tsp ground cinnamon

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Preparation

Preheat oven to 350ºF.

Line a baking sheet with parchment paper

In small bowl combine milk and vinegar – allow to sit while you prep the rest of ingredients

In a medium bowl, sift  flour, cocoa powder, sugar, baking powder, and  sea salt. Whisk to combine. Create a small well in the center of the bowl. Pour in butter, vanilla & milk mixture

Stir until just combined.

Add red food colouring

Using a large cookie scoop, scoop onto prepared pan. Bake 7 Minutes, rotate pan and then bake for another 8 minutes.

Remove from oven and allow to cool.

In a medium bowl, combine Cream Cheese Frosting, lemon juice & cinnamon

Slice each Whoopie in half and fill with frosting

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Whhhoooppp whoooop … sorry, I had to do it one last time.