Genius Pizza Box

Where has this been all my life?

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Nadia’s Carrot Cake Cookies

Check out our new Press section above for a roundup of sites featuring our Periodic Table Cupcakes, including Wired, Serious Eats, and the Huffington Post’s blog.  If you’re new to Foodie Friday, welcome!

These delectable desserts put a spin on a classic favorite — carrot cake cookies with cream cheese icing glaze.

There’s something about cinnamon and brown sugar that is just perfect for wintertime.  These carrot cake cookies, developed by Nadia, get their fluffiness from baking soda, and are studded with nuts and raisins.  The zigzag icing glaze drizzled on top makes these a treat for the eyes as well as the mouth.

Nadia has graciously shared her recipe:

1 1/8 c all-purpose flour
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
1/3 cup plus 2 tbs packed brown sugar
1/3 cup plus 2 tbs granulated sugar
1 egg
1/2 tsp vanilla
1 c grated carrot (approximately 2 large carrots)
1 c walnuts, chopped
1/2 c raisins

1. Whisk together flour, cinnamon, baking soda, and salt in a small bowl.
2. Beat together butter, sugars, egg, and vanilla in a bowl with a mixer at medium speed until pale and fluffy.
3. Mix in carrots, nuts, and raisins. Add flour mixture and mix until just combined.
4. Chill dough for at least 1 hour.
5. Drop cookies by tablespoonfuls onto baking sheets. Bake at 375 for 12-16 minutes until cookies are lightly browned.
6. Cool completely on wire racks.
7. Make cream cheese glaze: Beat 2 oz cream cheese and 1 tbsp unsalted butter until combined. Add 1 c sifted powdered sugar and beat until incorporated. Add 1/2 tsp vanilla and 1 tsp milk. Beat until smooth. Add more milk if necessary to thin.
8. Spoon glaze into a Ziplock bag and snip off a small hole in the corner. Pipe over cooled cookies and let set. Makes about 2 dozen bit- sized cookies.

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Deanne’s Simple Salmon

If you are ever looking for a main dish that is impressive yet easy to make, this Simple Salmon recipe is the way to go! This recipe is in no way completely original or creative, it simply involved one hungry Cal student with fresh salmon in the fridge, and some spare olive oil and seasoning in the cupboards.

For this last-minute recipe, I sprinkled liberal amounts of olive oil and fresh lemon juice and rubbed it into the salmon filet. Then I topped it with all sorts of basic seasoning: salt, pepper, rosemary, thyme. Next, I baked it in the oven for about 15 minutes (depends on the size of your salmon filet). The baking time is absolutely crucial–make sure that you do not dry out the salmon! Stop when the salmon has just turned from orange-raw to a rather pale pink; you can check by inserting a fork and examining the color of the inner portion. If you have removed the salmon from the oven at the perfect time, the texture should be flaky yet soft and creamy. Hints of lemon will really accentuate the taste.

And voila! You have your fancy baked salmon in under 20 minutes! Quick, easy, delicious, and packed with Omega-3’s! Truly a win-win situation.

Extra: If you are a fan of crispy salmon skin, I recommend also rubbing olive oil and lemon juice to the bottom skin portion of the filet. It will be come crispy with baking and taste like salmon chips. Bon appetit!