Carter Walsh Confections

09/29/2025

Trying out a fall spin on a classic, pumpkin triple chocolate chip cookies 🎃🍪

10/25/2024

The finished product 🫐🍓🧀🍰

10/25/2024

Tonight's project was making topping for the cheesecake 🧀 🍰, blueberry 🫐 and strawberry 🍓. The finished product will debut tomorrow 😉

10/24/2024

Just a lil' late night cheesecake making in progress 🧀 🍰

04/13/2024

Half cherry🍒, half strawberry🍓.....the masterpiece is ready 🧀🍰

04/13/2024

Just a little late Friday night cheesecake making in progress 🧀🍰🍒🍓

11/18/2023

When you can't decide on topping you just do both 😉 🍒🍓🧀🍰

06/10/2023

A fan favorite and a true labor of love 🍰🍒❤

04/11/2023

Finally put the ice cream maker to good use......vanilla ice cream with a touch of cinnamon, caramelized apples and graham crackers 🤤

06/02/2022

In preparation for summer 🤤

03/23/2022

🥕🍰🍪

RECIPE HERE: https://therecipecritic.com/carrot-cake-cookies/
Carrot cake cookies are chewy and sweet with the best hint of warm spice! Drizzled with tangy cream cheese icing, you won’t be able to get enough of this sweet treat!

01/24/2022

https://www.facebook.com/154163310815/photos/a.10151272333160816/10159070399850816/?type=3

In case you missed my recipe on The Kitchen yesterday, here it is:

LARGE Pecan Chocolate Chip Scones
2 cups all-purpose flour plus additional for rolling
½ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
1 stick (1/4 cup) unsalted butter, frozen
½ cup dried cherries
½ cup golden raisins
½ cup pecans, coarsely chopped
½ cup semi-sweet chocolate chips
½ cup sour cream
1 large egg

1. Preheat the oven to 400F.
2. In a medium bowl, mix together the flour, 1/3 cup sugar, baking powder & baking soda. Use a grater with large holes to grate the butter over the dry ingredients. Work butter into flour with your fingers until it looks like “small peas”. Mix in cherries, raisins, pecans & chocolate chips. In a small bowl, whisk together sour cream & egg & work into flour mixture. Do not over mix.
3. Lightly flour a flat surface & gently press dough into a loose circle (about 5 inches diameter & about 1 inch thick). Cut the circle into 6 equal pieces (like a pie). Place, with space between, on a nonstick baking sheet lined with parchment & sprinkle with remaining sugar.
4. Place the tray in the center of the oven & bake til golden brown, 15-18 minutes.