Archives for posts with tag: #Dessert

Chocolate Whoopie Pie!

May 1, 2021 //
0

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

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

Vanilla Bean Cupcakes (Vegan)

April 7, 2021 //
0

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

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

Chocolate Fountain!

February 8, 2021 //
0
Tall, Dark & Chocolate!

I do not think any dessert can live up to the Chocolate Fountain…and that’s a lot for a true Choc-o-holic to write! We purchased our Chocolate Fountain for a birthday celebration. It was such a hit, we used it twice in one week and the days in between weren’t quite the same!

Q. What can you dip in the Chocolate Fountain?

A. Just About Anything!

We used brownie, pound cake, marshmallows, pretzel rods and strawberries. The choices are endless!

For our fountain, we melted 16 ounces of dark chocolate such as Guittard or Ghirardelli and 3/4 cups vegetable oil in a double boil pan. Once it was melted and the fountain was warmed up (per the instructions), we poured the chocolate in the bottom tier. It then works its way up before cascading over the fountain in a delicious sheet of chocolate decadence!

You’ll also need to purchase Natural Wooden Bamboo Skewers that are 10″ or 12″ and any of the following dipper suggestions of choice:

*Bacon, pre-cooked

*Beef Jerky (not my choice, but it’ll satisfy the sweet and savory tastes)

*Bread sticks

*Brownies, cut in cubes

*Dessert Cheese such as goat cheese, Gouda, blue cheese, fontina or pecorino, cut in cubes

*Dried fruit such as apricots, kiwi, bananas or apples

*Fresh fruit such as apple slices, bananas, cherries, grapes, kiwi, melon, oranges, pears, pineapple and raspberries

*Cookies such as biscotti, graham crackers, lady fingers, macaroons, Pepperidge Farm Milanos (or any flavor), shortbread or wafers

*Marshmallows large size such as Kraft or Smash Mallow

*Nuts such as almonds, peanuts, pecans, pistachios or walnuts

*Pound Cake such as Sara Lee or Angel Food Cake cut in cubes

*Pretzel Rods such as Snyder’s or Utz’s

*Rice Crispy Treats from Kellogg’s, cut in cubes

The choices and creativity are endless with a Chocolate Fountain!

Note: If you do not have a chocolate fountain and do not want to purchase one, you can melt the chocolate in a double-boiler pan. Then, pour the chocolate into a serving bowl with your items ready to dip. Serve immediately.

Enjoy! XOXO Jill

Tags , , , , , , , , , , , , , , , , , , ,
Categories #Entertaining, Chocaholic, Chocolate, Dessert, Ghirardelli Chocolate, Guittard Chocolate, Recipe for a Crowd

Christmas Eve Rum Cake

December 23, 2020 //
2

Rum Cake is one of my favorite Bundt Cake desserts! It is easy. It is buttery and it is boozey. What can be better than that? I associate Rum Cake with the holidays and parties at my grandparent’s with their friends — it brings back fond memories.

My tips for this recipe are: 1) use dark, spiced rum. 2) Butter and flour your Bundt plan really well (it’s super frustrating when any part of the cake sticks to the pan). 3) Check-in on the Rum Cake after 40 minutes. It is ready once you insert a long skewer in the middle and if comes out clean.

Rum Cake

Ingredients:

2 cups cake flour

1 1/2 ups granulated sugar

4 tsp baking powder

1 tsp salt

1/2 cup (1 stick) unsalted butter, cut into 8 slices

1/2 cup sour cream

1/2 cup buttermilk

3 tsp vanilla

4 large eggs, room temperature

2/3 cup plus 1/4 cup spiced rum

1 TBSP plus 1/2 cup vegetable oil

4 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees F. Butter and flour a Bundt pan really well using a pastry brush to get all the creases.
  2. Using a standing mixer with a paddle attachment add flour, sugar, baking powder, salt, butter and 1 TBSP vegetable oil and combine until gravel texture. (You can also use a hand-mixer.)
  3. Stir in eggs one at a time. Scrapping the sides of the bowl with each addition.
  4. Add the sour cream, buttermilk, 2 tsp vanilla, 1/2 cup oil and 2/3 cup spiced rum. Stir well to combine.
  5. Pour the batter into the prepared pan and bake for 50 to 60 minutes; checking after 40 minutes. Timing will depend on your oven. Use a skewer to test the cake. It is done once the skewer comes out clean when you remove it.
  6. Allow the cake to cool completely before inverting. I usually let the cake sit for 3-4 hours. Then, I turn it over onto a plate or baking sheet lined with parchment.
  7. To make the icing, add 5 cups powdered sugar to a bowl. Then, add 1 tsp vanilla and the remaining 1/4 cup rum. Mix well until the sugar is completely dissolved. The texture should be smooth and glycinin. If it is to thick, you can add 1 tsp water at a time until it it the right consistency. Using a fork drizzle over the cake turning to evening cover in a ribbon pattern (see my photo above). Let icing harder about 30 minutes.
  8. Transfer to a cake stand or plate. Serve.

Enjoy! XOXO Jill

Tags , , , , , ,
Categories #Entertaining, Bundt Cake, Cake, Christmas Eve Dessert, Dessert, Rum Cake

Peanut Butter Kiss Cookies

December 7, 2020 //
0

These are my daughter’s favorite cookies and another easy holiday addition to the dessert table. I included these as part of a Wedding Cookie Bar a year ago and they went quickly. I am a cookie-snob and prefer homemade over store-bought any day but don’t want to work too hard. If you agree, you’ll find that these are super easy and that the peanut butter cookie base is the perfect pair for a Hershey’s Kiss.

Peanut Butter Kiss Cookies

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1/2 cup butter, softened

1 egg

1 1/2 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

36 Hershey’s Kisses, unwrapped (I really wish they’d make a bag of unwrapped ones)

Directions:

  1. Heat oven to 350 degrees.
  2. In a mixer, beat together both sugars, peanut butter, butter and egg until blended. Add the flour, baking soda and baking powder until the dough forms.
  3. Shape the dough into 1″ thick balls; roll in additional sugar spread on a plate. Place on ungreased cookie sheets 2 inches apart or use a mini-cupcake pan, sprayed with Pam or cooking spray (the mini pans come in 24 or 48 cups depending on brand)
  4. Bake for 8 to 10 minutes until the edges are lightly browned. Remove from the oven and place 1 Hershey’s Kiss in each cookie.
  5. Remove from the cookie sheets to a cooling rack. Makes 36.

Notes:

  • Use Reese’s Peanut Butter Cups instead of the Hershey’s Kisses for variation.
  • If you want to make it even easier, purchase the pre-made peanut butter cookie log found in the dairy isle of the grocery store and begin at step 3 above. We won’t tell. Either way, you’ll find these are delish!

Enjoy! XOXO Jill

Tags , , , , , ,
Categories Cookies, Easy Cookies, Holiday Cookies, Peanut Butter Cookies, Peanut Butter Kiss Cookies, Recipe for a Crowd

Bourbon-Pecan Pie

November 21, 2020 //
0

If we did a survey of the most popular pies at Thanksgiving, I’m confident it would be Pumpkin, Apple and Pecan. I write this because I have lived in several regions around the U.S. — the West, the South and New England — and found that these are the traditional choices and favorites. (Although, if you add in a Boston Creme or Chocolate Creme Pie not many will complain.)

Pecan Pie is extra special to me because it was my children’s paternal grandmother’s favorite and it became mine too. It is super sweet with a rich pecan flavor and buttery crust. It reminds me of New Orleans.

Recently, my daughter who is having her Thanksgiving feast on the East Coast asked if I had a Pecan Pie recipe I could share. Hmmm…let me think!

The following is an easy choice if you want to make a Southern favorite to sweeten things up for your Thanksgiving!

Photo Cred — Ariana

Bourbon-Pecan Pie

Ingredients:

Crust:

2 cups all-purpose flour

1/3 cup packed light brown sugar

3/4 tsp. sea salt

1 stick plus 7 TBSP unsalted butter, melted and cooled

Filling:

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 tsp all-purpose flour

1/2 tsp sea salt

1 1/2 cups dark corn syrup

2 TBSP Bourbon (or Bourbon extract)

1 1/2 TBSP unsalted butter, melted

1 1/2 tsp pure vanilla extract

1 3/4 cups unsalted pecan halves (1/2 lbs)

Directions:

  1. In a bowl, whisk the flour with brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a 9″ glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the sides of the plate to the rim. Crimp the edges with your fingers or a fork. Refrigerate for 30 minutes up to 3 days.
  2. Preheat the oven to 350 degrees. In a bowl, whisk both sugars, flour, salt and eggs until smooth, then mix in the syrup. Add the bourbon, butter and vanilla. Then, fold in the pecans.
  3. Pour the filling into the chilled crust. Place pie plate on a baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is almost set (not jiggly). Remove from the oven and place pie plate on a wire rack to cool completely up to 4 hours.

Serve with home-made or store bought whipped cream.

Note: You can use a store bought pie crust if you want to eliminate that step. We won’t tell!

Enjoy! XOXO Jill

Tags , , , ,
Categories #Entertaining, #Recipe, Bourbon-Pecan Pie, Dessert, Pecan Pie, Pie, Southern Dessert