Monthly Archives: August 2011

Black Forest Whoopie Pies

written by Becky

Black Forest Whoopie Pies

When I made the Vanilla Blueberry Cream Whoopie Pies, did I mention that as a child I never liked blueberries? I am pretty sure I did… the other fruit that I disliked as a child was cherries. It took me a very long time to decide that I actually do like fresh, delicious cherries. In fact, maybe it was after I moved to BC that I realized how great fresh Okanagan cherries are. Even in saying that I now love them, I still absolutely despise cherry pies, maraschino cherries, and Black Forest cake. Yes, I do realize I added “Black Forest” cake and that I have titled this post as Black Forest Whoopie Pies. I have generally stayed away from the cake because I assume that I don’t like it no matter what because they usually use sour cherries and I think I have figured out that it is these that I really don’t like. Sour cherries and cooked cherries. I don’t know why they taste so bad cooked but I love them fresh and hate them cooked. (And don’t you dare ever offer me one of those NASTY cherry cordial chocolates! I seriously may gag!) Incidentally, blueberries used to be opposite: I loved them cooked, like in a pie, but hated them fresh. Now I love all forms of blueberries but that is NOT true for cherries. Anyways, point of all of this is that for August’s Bake it Seasonal, the fruit was cherries so I had to come up with a Whoopie Pie recipe using cherries!

I used fresh cherries (thankfully the season went late this year and I could still get the BC berries up until this week), and whipping cream for the filling and chocolate Whoopie Pies for the cakes. Each of the pieces were delicious on their own… fresh cherries, soft whipped cream, fresh baked chocolate Whoopie Pies… unfortunately I still don’t like Black Forest! Even with uncooked cherries! I really always thought that I just didn’t like it because the cooked stuff and the Kirsch. So for true taste tests, I’ll have to see what my co-workers think! I do believe that if you like Black Forest, you will like these! I still enjoyed picking the cherries out and eating them just on their own and then eating the cake and cream together. I wonder what it is that my taste buds reject so much about the combination? I wanted to really like these…

Black Forest Whoopie Pies

Chocolate Whoopies
(adapted from Whoopies! I mostly followed the recipe but ran out of buttermilk so added sour cream instead… and then had to compensate with a second egg to make up for the drier texture.)

  • The batter

    1/2 cup butter, room temp

  • 1 cup brown sugar, packed
  • 1 tsp vanilla
  • 2 eggs
  • 2 cups flour
  • 1/2 cup cocoa
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  1. The cookies

    Preheat oven to 375°F. Line a couple baking sheets with parchment paper.

  2. In a mixer, beat the butter, sugar and vanilla until fluffy & light – a couple minutes. Add the two eggs and beat well.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt.
  4. In a measuring cup, mix together the buttermilk and sour cream.
  5. Add the dry mix alternating with the buttermilk mixture to the butter/sugar/egg. Beat  after each addition and make sure you start and end with the dry ingredients.
  6. Spoon, scoop or pipe the batter onto the baking sheets. I used my 1.5 inch cookie scoop which makes medium sized whoopies that are likely about 1.5 Tb each.
  7. Bake 10-11 minutes or until they bounce completely back when lightly touched.
  8. Allow to cool a couple minutes on the sheet before removing to a rack to completely cool
Whipped Cream
  • 2 cups whipping cream
  • 1/2 cup icing sugar
  • Whip It (optional)
  1. Beat whipping cream and Whip It (this is just a stabilizer –  I had it so I used it) until soft peaks form.
  2. Add the sugar and beat a minute or so longer but not until stiff.

The assembly

Cherries 

  • 2 cups fresh cherries, pitted & chopped
AssemblyPut a small mound of cherries on what will be the bottom half of your Whoopie.
  1. Scoop a mound of whipped cream on top.
  2. Squish with the top half of your Whoopie.
  3. Eat! I hope you like it better than me! 🙂
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S’mores Whoopie Pies

written by Becky

S'mores Whoopie Pies!

It seems that summer should never pass by without enjoying at least one S’more. Somehow it is just part of summer. Between the gooey marshmallow, the melted chocolate and the crispy honey-like graham crackers, the sweet makes for perfect camping treats!

Only one problem though, I am really not much of a camper. I like the idea of being outdoors and enjoying the simpler life but in reality I like to be able to have a shower daily (a clean lake to swim in will do though), I like to not be covered in mosquito bites, I don’t like hot dogs, and although I really hate outhouses, I require at least that (no peeing in the bush for me)!! Additionally, I don’t have all the gear and so the idea of trying to get organized enough to actually go on a camping trip seems exhausting. I used to enjoy going along with my friend’s family when I was in high school but they would always go somewhere with flushing outhouses, a beautiful lake, and they would do all the prep work in their camper van! When I was even younger than that, we had a tent trailer and that was fun. Again, flushing toilets, lakes to swim in and someone else organizing… so as you might guess, I don’t always get my campfire S’mores.

Enter the S’mores Whoopie Pies. I made this on August 10th – this is important because S’mores day is always on August 10th! I needed to make some Whoopie Pies for a friend I was seeing that had NEVER had a Whoopie Pie and I had recently read about S’mores Day on someone else’s blog  so I figured I may as well take advantage of it and make some S’mores Whoopie Pies!

Ready for delivery.

The Whoopies are made with graham flour (this is difficult to find but Bob’s Red Mill sells it and I had previously bought to make S’mores cupcakes). It is a tasty flour that has a coarse texture because the bran and the germ of the wheat is ground separately and more coarse than the endosperm of the wheat. For more info see Wikipedia! That is where I just learned about graham flour! Ok, so next we have some chocolate ganache… mmm. And finally I made some toasted marshmallow filling! And voila, a S’mores Whoopie Pie! Oh, and if I can just brag a little – mine looked better than the ones in the book 🙂

Prep work

Graham Cracker Whoopie (from Whoopie Pies by Sarah Billingsley & Amy Treadwell)

  • 1 1/2 cup graham flour
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla
  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. Whisk together flours, baking powder and salt.
  3. With a mixer (hand or stand), beat together butter & brown sugar until light & creamy – about 3 minute.s Add the eggs, one at a time. Add the buttermilk and vanilla.
  4. In a small bowl, mix the milk, baking soda & white vinegar (it should foam!).
  5. Add half of the flour mix to the batter, then the milk-foam, then the rest of the flour. Beat on medium about 2 minutes until totally combined.
  6. Drop, pipe or scoop the batter onto the sheet spacing the Whoopies a couple inches apart. I used my 1.5 oz scoop and they were a lovely size and make perfectly circular Whoopies!
  7. Bake 8-10 minutes or until the Whoopies bounce back when lightly pressed. Remove from oven and allow to cool for 3-4 minutes before moving to a rack to cool completely.
Chocolate Ganache
  • 1/2 cup whipping (heavy) cream
  • 4 oz semi-sweet chocolate, in small’ish pieces
  1. Heat cream in a small saucepan until it starts to bubble around the edges. Don’t boil it!
  2. Pour hot cream over chocolate in a bowl. Leave for a couple minutes and then stir. Continue stirring until it becomes smooth and delicious!

Toasty Marshmallows

Roasted Marshmallow Filling

  • 2 cups mini marshmallows
  • 1/2 cup butter, room temp
  • 1 tsp vanilla (preferably clear)
  • 2 1/2 cups icing/confectioner’s sugar
  1. Lightly grease a baking sheet with butter. Spread marshmallows in a single layer and place under broiler. WATCH CLOSELY! Remove from oven as soon as it starts to brown! Remember what happens when you overcook marshmallows? They burn and are nasty!
  2. Allow to cool slightly.
  3. In the bowl of a mixer, beat butter. Add marshmallows and continue to beat until smooth. Add vanilla. Beat in sugar. Depending on how soft your butter is, this may be too soft still. You can either add more sugar or put the mix into the fridge. I don’t like it being too sweet so I let it cool some.

A double sided Whoopie Pie lineup! Marshmallow on one side, chocolate ganache on the other.

Assembly

  1. Pair up Whoopies so that the tops and bottoms are roughly the same size.
  2. Spoon chocolate ganache on one side of the Whoopies.
  3. Scoop/spoon marshmallow filling on the other side.
  4. Sandwich together the two Whoopies! Squish slightly to evenly distribute the fillings!
  5. Mmm… enjoy!

S'mores Whoopie Pies... I'd like s'more please!

The satisfied customer 🙂


The Search for Courteney (aka Mint Chocolate Baileys Chocolate Mint Whoopie Pies)

Written by Courteney

 

While I am fully aware that putting my name in the title of a blog post is (a) incredibly conceited, and (b) completely irrelevant to the topic of this post, I felt that the occasion of my months-long absence from this blog required some sort of acknowledgment.  That, and maybe Becky will stop bugging me to churn out this post I’ve been holding on to. (Just kidding!)

A few months ago, a two friends and I decided to celebrate the end of the school year by having a girls’ Hockey and Baking night.  The original plan was to bake whoopie pies while watching the hockey game (it was the San Jose Sharks vs. the Vancouver Canucks, in SJ).  In typical fashion, it became a sushi and hockey gabfest, followed by baking later on the evening.  Nevertheless, we did complete our night with Chocolate Mint Whoopie Pies spiked with Mint Chocolate Baileys!

For the cookie-cakes, we used the Classic Chocolate Whoopie Pie recipe from the Whoopie Pies cookbook by Sarah Billingley and Amy Treadwell, with the slight modifications of using a full cup of unsweetened cocoa powder and adding an additional 1/4 – 1/3 cup of Mint Chocolate Baileys.

Mint Chocolate Baileys - the Baker's Aid

The girls had a lot of fun learning to use my cookie scoop.  Below, you can see the various attempts over the rounds:

The Full Scoop

The Half-Scoop

 

 

 

 

 

 

 

 

 

For the icing, we wanted a mint buttercream icing, because few things go better with chocolate than mint!  We modified the mint buttercream frosting recipe from the Whoopie Pies cook book by substituting the vanilla extract with 1 tablespoon of Mint Chocolate Baileys, and adding drops of psychedelic (my descriptor; not seen on the box) neon green food colouring while mixing until it turned an appropriate shade of green.

Bright green! (sorry for the blurry picture)

After the cakes cooled, we got to assemble them.  We did a ceremonial picture for the first:

Do you like how the colour of the knife matches the icing?

But in reality, we really made about double this much:

So...many...whoopie...pies...

 

An afternote:  I threw one into the freezer for about a week for a friend of mine.  Interestingly, although we had all commented that the whoopie pies could have used a little (lot) more Baileys flavour, as most of it got baked out, storing the whoopie pies for a few days brought the boozy flavour out.


Vanilla Blueberry Cream Whoopie Pies

written by Becky

In the world of food blogs there are many “clubs” out there to join. There are ones like the Martha Stewart Cupcakes Club that bakes a new recipe from the Cupcakes book monthly and everyone posts on it (the idea is to bake every recipe in the book), or there is The Daring Baker that sends out a recipe to all members and they all bake the same recipe and post their version on the same day, or others like this. I keep wanting to sign up for one of these but as a single girl in her 30’s, I don’t want to be forced to make an entire batch of cupcakes that I have no where to take and therefore the only person that will be consuming them is me! So instead I signed up for a much simpler one that was started by Rebecca at “I Wanna Be a Domestic Goddess”. The idea is to bake something with the seasonal ingredient that her and her friend decide on. Since I originally started following this blog because of the weekly Whoopie Pies that were being baked (which sadly no longer happens), I figured I would start with a Whoopie Pie recipe!

First of all, a note. I find it odd that July’s ingredient was blueberries. Blueberries in BC just barely become available in July so I was pretty much forced to wait until late in the month in order to bake with local berries. And oddly, next months ingredient is cherries – they will be done in the next week or two here I think! Oh well.  Anyways, I love fresh, BC blueberries. This is odd because as a child, I hated them! I think I found there was too much skin compared to fruit and I just didn’t like them at all. I obviously outgrew that though and grew to love them.

Butter & Brown Sugar

Although I love the other vanilla recipe I posted previously, this recipe is a new Whoopie Pie recipe. It is adapted from Whoopies! and I was trying to make it richer and more caramel’y. I used brown sugar instead of white sugar and added caramel flavour to it. Although the flavouring smelled amazing while baking, I don’t think it really impacted the flavour. They are still lovely little pies though! Airy and fluffy while still being sturdy and tasty (I really quite liked the texture of these and I can’t decide which recipe I actually like better now.) And the filling was so simple but it was delicious. It wasn’t overly sweet and yet it was packed full of flavour.

Brown Sugar Whoopie Pies (found here)

  • The delicious smelling batter

    1/2 cup butter, softened

  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 tsp caramel flavour (optional)
  • 1 egg
  • 2 1/3 cups all purpose flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or use a regular bowl and hand mixer), beat the butter for about 30 seconds. Add in the brown sugar and beat together until light and fluffy. Beat in the egg, vanilla and caramel flavour.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. Add the flour in 3 additions alternating with the buttermilk.
  5. Use a scoop, spoon or pipe the batter into mounds about 1-1.5 tablespoons each. (leave about 2 inches between each)
  6. Bake 8-10 minutes until the pies bounce back when touched (no indent should be left).
  7. Allow to cool on pan about 2 minutes before transferring to a rack to dry completely.

Just three ingredients in the filling!

Blueberry Cream Cheese Marshmallow Filling

  • 8oz cream cheese, room temp
  • 7.5 oz container of Marshmallow Fluff
  • 2 cups fresh, washed blueberries (preferably local!)
  1. Beat the cream cheese. Add in the fluff and beat until smooth.
  2. Stir in the blueberries gently.
Assemble Whoopie Pies: Pair similarly sized & shaped whoopie pies. Add a good sized scoop of the icing to one side of the pie and place to the top on! Don’t squish the berries! I have decided that the perfect ratio is two-to-one. So I use the same cookie scoop for doing the filling as I do for the cookies: 2 cookies, 1 scoop of icing. Perfection! Yum!

I had to cut them open to show the full blueberries inside!