Steve Brown | Easter Show 2024 | Steve Brown, Etc.

It's Easter and we're celebrating with our first-ever Easter episode of Steve Brown, Etc.! Pull up a chair, grab one of Cathy's carrot cake cookies, and hang out as we trade stories, laugh, and marvel at God's amazing grace.

🗝️ What are your plans for Easter? Any memorable Easters? Share your story in the Comments. 🗝️

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00:00 - Intro
04:52 - Matthew's Easter memory involving the Easter Bunny and a Harley
06:00 - George's hilarious Easter story
09:20 - There's always laughter...
12:52 - Cathy's Easter blizzard
15:25 - Jeremy's Easter version of "Fear Factor"
17:09 - The Easter when Jesus became REAL to Steve
19:17 - Easter at Matthew's house
22:12 - George's favorite thing about Easter
24:20 - "Let's pretend that we're all atheists..."
25:21 - Laughing at Satan
26:10 - An update on our friend Tony Campolo
28:57 - Cathy's Easter tradition
31:52 - The reality of Easter / proofs of the Resurrection
37:40 - Steve's closing thoughts
39:00 - Next week's guest is...

And last, but not least, ladies and gentlemen... Cathy's recipe for carrot cake cookies:

Ingredients

For the Cookies:
1 c. salted butter, softened
1 c. light brown sugar
1/2 c. granulated sugar
2 large eggs, at room temperature
2 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tbsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. finely grated fresh carrot (from about 6 medium carrots), patted dry
1 c. chopped toasted walnuts

For the Frosting:
8 oz. cream cheese, softened
1/2 c. unsalted butter, softened
1 lb. powdered sugar
11/2 tsp. vanilla extract
Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling

Directions

1. For the cookies: Preheat the oven to 350°F with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper, set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes. Add the eggs and vanilla. Beat until well combined, stopping to scrape the sides of the bowl, as needed.

3. In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture with the mixer on low. Beat until well combined, about 1 minute. Stir in the carrots and walnuts.

4. Using a 1 3/4-inch cookie scoop, drop leveled spoonfuls (about 11/2 tablespoons each of the dough onto the prepared baking sheets, spacing at least 2 inches apart. Bake 2 pans at a time, rotating halfway through cooking, until the cookies are lightly browned around the edges, 14 to 16 minutes total. Cool the cookies on the pans for 3 minutes.

Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.

5. For the frosting. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the powdered sugar and vanilla, beating until combined. Increase the speed to medium and beat until fluffy, about 2 minutes.

6. Dollop a spoonful of frosting on the top of each cookie and spread all over the top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if you like.

Tip: Unfrosted carrot cake cookies can be stored in an airtight container at room temperature up to three days. Top with frosting and nuts or sprinkles just before serving.

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