Archives for category: Desserts

Chocolate Whoopie Pie!

May 1, 2021 //
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Whoopie Pies are a New England classic. Their origin is a controversy though as both Labadie’s Bakery in Lewiston, Maine and Berwick Cake Company in Roxbury, Massachusetts both started making them in the early 1920s claiming them as their own.

Whoopie Pies are two pieces of cake filled with marshmallow fluff frosting in the middle. The good news is that the cakes and filling can both be made ahead a stored at room temperature in airtight containers until you’re ready to assemble them. Assembled Whoopie Pies can be stored at room temperature 1 day.

I learned to make these while I lived in New England. The first I made was a Pumpkin Whoopie Pie at Halloween. Since, then I’ve graduated to my favorite flavor — Chocolate — which I’m sharing!

Chocolate Whoopie Pie

Cake Ingredients:

1 stick unsalted butter at room temperature

1 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp vanilla extract

1 large egg, room temperature

1/2 cup Dutch-processed cocoa powder such as Hershey’s

2 cups all-purpose flour

1 cup milk, room temperature

Filling Ingredients:

1 cup vegetable shortening such as Crisco

1 cup confectioners sugar

1 1/3 cups (1 jar) Marshmallow Fluff

1/4 tsp kosher salt dissolved in 1 TBSP water

1 1/2 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees positioning the rack in the middle of your oven. Line two large, rimmed cookie sheets with parchment paper.
  2. In a bowl with a standing mixer with a paddle attachment, or a large bowl using a hand-mixer, beat together the butter, brown sugar, baking powder, baking soda, salt and vanilla on medium-high until smooth. Scrap down the sides of the bowl continually. Add the egg and beat until smooth.
  3. Add the cocoa powder on low speed until combined.
  4. Gradually, add the flour to the batter, alternating with the milk beating on low until you’ve used both. Scape down the sides and combined until smooth.
  5. Drop the dough onto the prepared baking sheets using a 2″ pastry scoop. Leave a few inches between each since they will expand while baking. I add about 9 to 10 per sheet.
  6. Bake 11 to 12 minutes until they are set and firm to touch. Remove from the oven and let cool on the pans. Then, add them to a baking rack to continue cooling completely before adding the filling.
  7. While they are cakes are cooling, beat the shortening, confectioner’s sugar and Marshmallow fluff in a standing mixer or with a hand-mixer. Start on low and then increase to medium.
  8. Add the salted water to the mixture and then the vanilla. Mix until completely smooth.
  9. Spread the flat side of half the cakes with the filling mixture. I use a piping bag with a star tip to add the filling.
  10. Top each frosted cake with the remaining cakes, flat side toward the filling. Wrap each individually until you’re ready to serve.
  11. Sprinkle with powdered sugar (optional).

Enjoy! XOXO Jill

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Categories Best Dessert, Cake, Chocaholic, Chocolate, Chocolate Cake, Christmas Eve Dessert, Dessert, Desserts, Ghirardelli Chocolate, Holiday Baking, New England Dessert, Pie, Whoopie Pie

Jill’s Cooking! Food Photos

April 14, 2021 //
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Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.

Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.

What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.

Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.

Enjoy! XOXO Jill

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Categories #Chicken, #Chicken Saltimbocca, #Dinner, #Dinner For Two, #Easy Appetizer, #Easy Dinner, #Elegant Cocktail Party, #Entertaining, #Family Dinner, #Main Dish, Appetizer, Bundt Cake, Chicken Recipes, Chocaholic, Comfort Food, Cookies, Corned Beef, Cornish Game Hens, Dessert, Desserts, Ghirardelli Chocolate, Guittard Chocolate, Ice Cream Cake, Italian, Pasta, Pot Roast, Salad, Simple Appetizer, Sunday Dinner

Vanilla Bean Cupcakes (Vegan)

April 7, 2021 //
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Veganism is a type of Vegetarian diet that excludes meat, eggs, dairy products and other animal derived ingredients. Two of my family members are Vegan. One is actually allergic to dairy products and one through choice.

This has given me the opportunity to find recipe alternatives to suite their diets. Recently, I found that 1/4 cup of Club Soda can be a substitute for 1 egg in a recipe. Or, 1/4 cup fruit puree (such as applesauce, mashed banana or even avocado) per egg can be used.

I must admit I too was skeptical when I first found these dairy-free ingredient suggestions for a Vegan wedding cake and cupcakes. To my surprise, I could not tell and either could anyone else. The cake and cupcakes were moist and delicious. I even used them in my Easter Peep cupcakes (pictured above) since I wanted to make sure everyone in the family could have their cupcake and eat it too!

Vanilla Bean Cupcakes (Vegan)

Ingredients:

2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup canola or vegetable oil

1 cup granulated sugar

1/2 cup club soda (this is replacing 2 egg whites)

1/2 cup non-dairy milk such Silk Soymilk as Open Nature Vanilla Almond Milk

2 tsp pure vanilla extract

Seeds scraped from 1/2 vanilla bean or 1 tsp vanilla paste

Directions:

  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, add the oil and sugar. Whisk together until combined (it’ll be a grainy texture). Add in the club soda and mix well. Next, add the almond milk and vanilla and combine thoroughly. Scrape the seeds from the vanilla bean into the batter and mix.
  4. Slowly add the dry ingredients into the wet batter until there a no lumps and it is smooth.
  5. Divide the batter among the 12 cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.

Dairy-Free Vanilla Frosting

Ingredients:

1/3 cup vegetable shortening such as Crisco

1/8 tsp salt

2 cups powdered sugar

2 to 3 TBSP soy or almond milk

1/4 tsp vanilla extract (you can even add some of the vanilla bean seeds)

Directions:

  1. In a medium mixing bowl, cream together the shortening and salt with an electric mixer.
  2. Add the powdered sugar, vanilla extract and almond milk. Whip on high until frosting is smooth and creamy.
  3. If the frosting is too stiff, gradually add more milk sparingly 1 tsp at a time.
  4. Once the frosting is the desired consistency, put it in a piping bag with decorative tip to frost the dairy-free cupcakes. Pipe onto the cupcakes in a circular motion. Decorate as you wish using sprinkles or spray coloring before the frosting hardens.

Note: You can also add food coloring into the frosting as desired.

Enjoy! XOXO Jill

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Categories #Entertaining, #Recipe, Cupcakes, Dessert, Desserts, Easter Recipes, Holiday Baking, Vegan, Vegetarian

Fudge Brownie Ice Cream Cake

March 23, 2021 //
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Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.

It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.

You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.

If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!

Fudge Brownie Ice Cream Cake

Ingredients:

Brownie Layer:

1 cup butter, softened

2 cups sugar

4 eggs

4 tsp vanilla

1 tsp salt

1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard

2 cups all-purpose flour

1 cup chopped nuts (walnuts, pecans or any of your choice), optional

Ice Cream Layer:

2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice

1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s

Whipped Cream Layer:

2 cups heavy whipped cream

3/4 cups powdered sugar

1 TBSP vanilla

Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)

Directions:

  1. Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
  2. Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
  3. Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
  4. Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
  5. While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
  6. Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
  7. While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
  8. Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
  9. Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.

You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.

Enjoy! XOXO Jill

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Categories #Entertaining, Brownie, Cake, Chocaholic, Chocolate, Dessert, Desserts, Fudge Brownie, Ghirardelli Chocolate, Guittard Chocolate, Ice Cream, Ice Cream Cake, Recipe for a Crowd

Chocolate Guinness Cupcakes!

March 17, 2021 //
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“Out of the Darkness Comes the Light,” is the Guinness beer slogan and is a poetic synonym for these cupcakes too! I originally made these a few years ago for a St. Patrick’s Day work party. They were a hit because they were a chocolatey, moist cupcake with a wonderful buttercream frosting. The taste of the beer is not prevalent but there is definitely a stout flavor and the carbonation creates a light and fluffy cupcake. I use a basic buttercream frosting and green food coloring but I’ve seen other recipes that use Bailey’s Irish Cream in the frosting or a Salted Caramel Buttercream. It’s your choice on the frosting but I guarantee these will be a great addition to your St. Patrick’s Day celebration!

Chocolate Guinness Cupcakes!

Ingredients:

For Cupcakes:

3/4 cups all-purpose flour

1/3 cup Dutch processed cocoa powder

1/4 tsp salt

2/3 cup Guinness Extra Stout beer (or any stout beer of your choice)

1 tsp vanilla extract

1 tsp instant espresso powder

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

1/2 cup sour cream

For Frosting:

4 cups powdered sugar

1 cup (1 pound) salted butter, softened

2-3 tsp vanilla

1-2 TBSP heaving cream

green food coloring

green sprinkles or other

Directions:

  1. Preheat the oven to 350 degrees F. Line a cupcake tin with 12 liners.
  2. In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Set aside.
  3. In another small bowl, mix together the stout beer, vanilla and espresso powder.
  4. In another bowl using a hand or standing mixer, cream together the butter and sugar until light and fluffy. This will take about 4 minutes.
  5. Mix in the eggs one at a time and then add the sour cream.
  6. Mix in half the dry ingredients and then half the stout. Repeat this order finishing with the stout making sure the batter is combined.
  7. Distribute the batter into the 12 cupcake liners. Bake for 15-17 minutes (depending on your oven). The cupcakes are done when the top springs back once touched and/or a skewer comes out clean when tested.
  8. Place the cupcakes on a cooling rack until then are room temperature. Do not frost warm cupcakes.
  9. While the cupcakes are cooling making the frosting of your choice. For my Buttercream Frosting add the softened butter and vanilla in a mixing bowl until completely combined. Add the powdered sugar and beat on low until incorporated at medium-high speed. Scrape down the side of the bowl often. Add milk until the frosting is a firm consistency. Then add the food coloring. Place the frosting into a piping bag to frost the cupcakes or use a knife and smooth over the cupcakes. Decorate with colorful sprinkles as you wish.

Enjoy! XOXO Jill

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Categories #Entertaining, Chocaholic, Chocolate, Cupcakes, Desserts, Holiday Baking, St Patrick's Day