Daily Journal

Vacuum
Dust
Clean both bathrooms
Wipe down blinds
Sweep & mop floors
Clean dishwasher
Clean mirrors, tv & computer screens
Disinfect door knobs & light switches
Clip & file coupons

This month - Master Bedroom:
Clean out dressers and closets.
Get rid of outgrown and unused clothing.
Clean baseboards.
Wash window treatments.
Clean windows.
Clean doors including door knobs, molding, and trim.
Spot clean walls of any marks, scuffs, or handprints.
Sweep ceilings for any dust or cobwebs


MENU
Breakfast:
Pumpkin swirl toast
Smoothie

Lunch:
Cobb salad
Bread & butter

Dinner:
Bubble & squeak
Dinner rolls
Carrot cake cookie sandwiches

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Carrot Cake Cookie Sandwiches

Yield Makes about 25 sandwiches         

Ingredients

• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• 1 cup raisins
• Cream Cheese Frosting

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.