(Let's Make) Whoopie Pies - Part 2

Strawberry Whoopie Pies
Makes about 3 dozen Cookies


Ingredients:

· 1 cup (about 5 ounces) stemmed and halved strawberries
· 3 1/2 cups all-purpose flour
· 1 1/2 tsp. baking powder
· 1 tsp. baking soda
· 3/4 tsp. salt
· 2 cups light brown sugar
· 2/3 cup canola oil
· 1/2 cup plain yogurt
· 2 large eggs

Filling:
· 1 cup (about 5 ounces) stemmed and halved strawberries
· 5 egg whites
· 1 1/2 cups granulated sugar
· 4 sticks butter , cut into cubes, at room temperature
· Red no-taste gel food coloring

To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.

(Let's Make) Whoopie Pies

Chocolate Whoopie Pies

Ingredients:
2 cups all-purpose flour
2/3 cups cocoa
1-1/2 teaspoons baking soda
1 stick butter (1/2 cup), softened
1 cup firmly packed light-brown sugar
1 large egg
1 teaspoon vanilla
1 cup buttermilk
White crystal sugar

Filling:
3/4 stick unsalted butter (6 tablespoons), softened
2 cups powdered sugar
1 jar (7-1/2 ounces) marshmallow cream, such as Marshmallow Fluff
2 teaspoons vanilla
Red food coloring

Directions:
Heat oven to 350°F. Grease 2 large baking sheets. In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.

With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets. Sprinkle half with crystal sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.

To make filling: In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Add a drop or two of food coloring, and mix to tint pink. Makes about 1-1/2 cups of filling.

Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.

V-Day Sweets

Valentines Day is tomorrow. Many of you may still be in the planning process. Throughtout the day I will be posting a little inspiration and recipes.



Red Hot Velvet Cupcakes with Cinnamon Buttercream

Ingredients:

Makes 36 cupcakes:

· 1/4 cup dark unsweetened cocoa powder
· 2 Tbsp. red no-taste gel food coloring
· 1/4 cup boiling water
· 6 Tbsp. unsalted butter , cut into small pieces and softened
· 2 Tbsp. room temperature vegetable shortening
· 1 2/3 cups sugar
· 3 large eggs
· 1 cup buttermilk
· 1 tsp. pure vanilla extract
· 2 1/2 cups cake flour
· 1 tsp. salt
· 1 Tbsp. cider vinegar
· 1 tsp. baking soda

Buttercream Frosting:
· 1 1/2 cups sugar
· 1/4 cup all-purpose flour
· 1 1/2 cups milk
· 1/4 cup heavy cream
· 3 sticks unsalted butter , soft but cool, cut into small pieces
· 1 tsp. pure vanilla extract
· 2 tsp. cinnamon
· Cinnamon imperials candies (optional)
· Red white-chocolate hearts (optional)

To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired.

*Photo and recipe courtesy of O Magazine

Sweets for your Sweetie

Sweetheart Dessert Plates

Sweetie Pies

Romantic Fortune Cookies

Perfect Ending Cupcakes

Message Cookies

Chocolate Dipped Strawberries

Valentine's Day is fastly approaching. As you prepare to make arrangements for this special day, think about desserts that will end a beautiful evening. Whether you and your sweetheart go out for dinner or you prepare a romatic meal at home, any one of these treats will end a great meal. Serve your dessert on one of the dessert plates. After your sweetheart eats the dessert, there is a cute message on the plate.

Where to Purchase:

Sweetheart Dessert Plates and Romantic Fortune Cookies: RedEnvelope

Message Cookies, Perfect Endings Cupcakes, and Sweetie Pies: Williams-Sonoma

Chocolate Dipped Strawberries: Shari's Berries