Remember a few years ago when whoopie pies were all the rage? I remember ripping out quite a few recipes from different magazines. Now, they didn’t go away, people just moved on to another rage. In fact, whoopie pies have been around for quite some time. Traditionally found in the New England area – they are considered the official state treat (who knew that was a thing!?!) of Maine and a Pennsylvania Amish tradition – you can find them in all parts of the country. I am sure depending on the region and season the flavors can vary greatly. Imagine a blueberry version from Maine made with fresh blueberries… YUM!
All this talk about them, let’s get to the bottom of what they are. They can be considered a cake, a cookie or a pie. How awesome is that!?! Traditionally they are made with 2 small round mounds of chocolate cake that are then filled with frosting or a filling made with marshmallow creme or fluff. These I’m sharing with you today are filled with a dulce de leche filling… Double YUM!
The cake part is made with a Devil’s food box cake mix (I used Pillsbury) and the filling is made with canned dulce de leche. I normally find it in the Hispanic food aisle in my supermarket. If you can’t find it by you, or just want to make it yourself, you can simmer a can of sweetened condensed milk. Here’s a great recipe for doing just that. It’s then mixed with cream cheese, butter and some other ingredients to make it the perfect consistency to pipe onto the chocolate cakes.
Chocolate Whoopie Pies with a Dulce De Leche Filling
1 box of Devil’s food cake mix
1/2 cup unsalted butter, melted
1/2 cup water
3 large eggs
1/2 cup dulce de leche
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups confectioners’ sugar
Combine the cake mix, butter, water and eggs in a large bowl and beat at medium speed until smooth. Let the batter rest for 30 minutes.
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Using a cookie scoop, drop the batter onto the parchment line baking sheet and bake for 5 to 7 minutes. Until a cake tester inserted in the middle comes out clean. Cool completely on a wire rack.
In another large bowl beat the cream cheese and unsalted butter on medium speed until creamy. Reduce the speed to low and gradually add in the confectioners’ sugar and beat until well combined. Add the dulce de leche, vanilla extract and salt and beat until well combined.
Pipe or spread the filling onto half of the cookies, place the second cookie on top.
Recipe adapted from Land O Lakes
I’ve tried baking in my slow cooker a few times and I’ve had a few fails that didn’t make it to my blog and there have been a few that did make it, but, I’ll admit weren’t all that perfect – the cakes were a bit unevenly cooked or they fell apart. But, baking a cheesecake in my slow cooker seems to be a winner – thanks to two items, a 6-inch springform pan and a mini rack to place the pan on in the insert of my slow cooker.
I began by making the graham cracker crust and pressing into the bottom and up the sides of my springform pan.
I placed the rack inside the insert of my slow cooker and filled it with a 1/2 inch of water. FYI…It’s an OXO Good Grips Silicone Rack. I found it at my local Sur La Table, but, it’s also available at Williams-Sonoma and Amazon.
After making the batter I poured it into the springform pan and placed the pan on top of the rack. I covered the slow cooker and cooked the cheesecake on high for 2 hours. After 2 hours I turned the slow cooker off and let the cheesecake sit inside for an additional hour without uncovering it. I then removed it, let it cool completely and refrigerated it for at least 4 hours before serving.
One thing I did like about making a cheesecake in the slow cooker… it didn’t crack. I have yet to make a cheesecake in the oven that didn’t crack. And while this cheesecake was good I learned something about myself, I love texture in most foods but cheesecake. I prefer my cheesecake to be smooth and not have any crunch to it
Slow Cooker Chocolate Chip Cheesecake
3/4 cup graham cracker crumbs (for 6-7 graham crackers)
1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt, divided
3 tablespoons unsalted butter, melted
12 ounces cream cheese, at room temperature
1/2 cup sugar
1 tablespoon flour
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips
In a medium bowl whisk together the graham cracker crumbs, cocoa powder and half of the salt and then stir in the butter.
Press the crumbs in the bottom and about 1/2 inch up the sides of a 6-inch springform pan.
In a large bowl, combine the cream cheese, sugar, flour and the remaining salt. Using a handheld mixer beat the mixture on medium-high speed until smooth, about 2 minutes. Add the eggs, 1 at a time, then the vanilla and finally the sour cream. Make sure to beat the mixture well after each addition. Stir in the chocolate chips and pour the batter into the prepared pan.
Place a rack in the insert of the slow cooker and fill with a 1/2-inch of water. Place the pan on the rack, cover and cook on high for 2 hours. Turn the slow cooker off and let stand, covered for an additional hour. Remove the cheesecake from the slow cooker and allow to cool completely and then refrigerate for at least four hours before serving.
Recipe from Slow Cooker Family Favorites
It’s my Blogiversary! I started this blog 6 years ago and my very first post was an Elmo Cake I created for a friend’s daughter, aka my niece. Since then the cakes have gotten a bit more elaborate and 3 years ago they turned into fondant creations. I normally ask her a month or so in advance of her birthday what theme she’s thinking of. When she told me Descendants for this year I was stumped. I had only heard of Descendants, but had no clue what the deal was behind them. So, it was off to Pinterest to get some ideas. Once I had my idea down it was time to get my supplies and test out a few.
I needed to make sure that the icing was easily pipeable and also to test how thick the piping would be with the tip it came with. I opted to go with a smaller tip.
I also needed to make sure that the flower cut-out I purchased would make nice roses. Thankfully it did.
One more thing, I opted to purchase a dummy cake for the top tier of the cake. I normally do bake the cake, but, it usually doesn’t get eaten because it’s too much cake, so, to avoid waste and a little bit of stress on my part I purchased a dummy cake. In case you are wondering, it’s made out of Styrofoam. No one knew it was a dummy cake once it was covered and decorated.
To prep the dummy cake I covered it in frosting
I then covered it, as well as the actual cake, in fondant.
And after some piping, fondant rolling and cutting the cake came together. I have definitely learned with making these cakes that it’s important to walk away for a few minutes and then come back to truly appreciate the way it looks. So, I take a lot of mini-breaks, if not, I would probably drive myself crazy. One thing I did decide, I am going to avoid covering a cake with black fondant. I find that it tends to dry out fast and inevitably it always breaks. I had a few challenges trying to cover up the imperfections from it.
So, what will my next themed cake be…? Not sure yet. I’ll have to ask my other niece what’s she’s thinking of for her June birthday!
Are you thinking of making some homemade treats for your Valentine? Or, maybe something for yourself? Well, I have two quick and easy treats for just that… Matzo Crack & Chocolate Peanut Butter Cheesecake Truffles.
For the Matzo Crack, you start off by making a simple toffee using butter and brown sugar. Which you then spread over matzo crackers that have been arranged in a single layer on an aluminum foil lined baking sheet. Pop it in the oven for about 10 minutes, remove and then spread a bag of chocolate chips – semi-sweet, milk or dark – over the bubbling toffee. Let it sit for a few minutes and then using an off-set spatula smooth the chocolate over the toffee. Sprinkle with seat salt (and nuts if you like) and refrigerate for about 45 minutes. Once the chocolate has hardened transfer to a cutting board and cut into pieces.
The truffles are just as easy… After making the filling – beat cream cheese, peanut butter, graham crumbs, sugar and peanuts together – roll it into 1-inch balls and freeze for about 10 minutes. Melt the chocolate and dip each of the balls in the chocolate, sprinkle with chopped peanuts and refrigerate until firm.
There you go… two quick, easy and delicious treats that you can enjoy this Valentine’s Day or any day!
Chocolate Toffee Matzo Crack
4-5 lightly salted matzos
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
12 ounce bag of chocolate chips – milk, semi-sweet or dark
Favorite nuts, optional
Preheat the oven to 350 F. Line a baking sheet with aluminum foil – make sure the foil goes up and over the edges of the pan. Top the foil with parchment paper. Cover the paper with the matzo, cutting and piecing the pieces together.
Combine the butter and sugar in a medium saucepan and cook over medium heat, stirring constantly with a whisk until the mixture comes to a boil. Once the mixture comes to a boil cook for a few more minutes until it becomes foamy and thickened. The mixture may look like its separating, continues whisking and it will come together. Pour the toffee over the matzo and spread it into an even layer using an off-set spatula. Pop it in the oven and bake it for about 10 minutes, until the toffee is bubbling. Remove from the oven and place on a wire rack
Scatter the chocolate chips over the hot toffee, let it sit for a few minutes and then using an off-set spatula spread the chocolate in an even layer over the toffee. Sprinkle with the sea salt and nuts (if using) and place in the refrigerator for about 45 minutes. Don’t let it stay in the refrigerator too long or it will be more difficult to cut.
Using the overhang aluminum foil transfer the matzo crack to a cutting board and cut it into pieces. Store in an airtight container in the refrigerator.
Recipe From Once Upon A Chef
Peanut Butter Cheesecake Truffles
8oz. cream cheese, softened
1/2 cup graham cracker crumbs
1/4 cup confectioners’ sugar
1/4 cup creamy peanut butter
3 tablespoons chopped peanuts, divided
8oz. semi-sweet chocolate, chopped into pieces
Beat cream cheese in a large bowl until creamy. Add in the remaining ingredients, except the sugar, and continue beating until all ingredients have mixed together.
Roll the cream cheese mixture into 28 balls, using about a tablespoon of the mixture for each ball. Place on a waxed covered baking sheet and freeze for 10 minutes.
Meanwhile, melt the chocolate. You can melt it in the microwave or using a double boiler. Dip the cream cheese balls into the chocolate and transfer them back to the wax-lined baking sheet. Sprinkle with the remaining chopped peanuts and refrigerate until firm, about an hour.
Store in an airtight container in the refrigerator.
Recipe from Kraft
We’re at the end of January… Is it too late to say Happy New Year? I think not, so, Happy New Year! I hope the new year is treating you well so far.
It took me three tries to get the caramel sauce right for this flan. The first time, I made it in a skillet and I let it sit on the flame a little too long and the color was dark and it had a slight burnt taste. The second time I used a saucepan and I don’t know what happened, but, it just wasn’t right. The third time I used a glass saucepan and once the sugar started to caramelize I lifted the pan off the heat so it wouldn’t be heating it directly and I finally got the color and taste right.
I immediately divided it among my ramekins and it quickly hardened. I hadn’t made flan in a long time so I couldn’t remember if that was normal or not good. Thankfully, it was all good. I blended the ingredients for the custard and also divided that among the ramekins and baked in a roasting pan in a hot water bath and after letting them cool I had the perfect flan.
It was the right consistency and the perfect amount of sweetness.
1 cup sugar
1 can (14oz.) sweetened condensed milk
1 can (12oz.) evaporated milk
1/2 cup whole milk
2 egg yolks
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 350 F. In a large shallow roasting pan, place six 6oz. ramekins.
In a heavy nonreactive pan pour the 1 cup of sugar and heat over medium heat. Stir constantly until sugar melts and becomes caramel colored, about 10 – 15 minutes. Pour caramel evenly into ramekins.
In a blender combine the condensed milk, evaporated milk, whole milk, eggs, egg yolks, vanilla and salt and blend until mixture is smooth. Strain the mixture, then pour over the caramel in the ramekins.
Place the roasting pan in the oven and fill the pan with 1 inch of hot water. Bake for about 30 minutes, until the center of each flan is set.
Remove pan from oven and let cool. When the water reaches room temperature remove the ramekins, cover with plastic wrap and refrigerate for 2 to 3 hours.
Gently run a knife around the edge of the flan to loosen and then invert on a plate.
I hope you’ve enjoyed this week of cookies. I’m ending Cookie Palooza 2017 with an easy no bake cookie that only requires three ingredients, four if you count the sprinkles… Peppermint Chocolate Wafers.
First ingredient… Melted semi-sweet chocolate. I melted the chocolate using a double-boiler. You could melt the chocolate in the microwave (which was always my preferred method,) but I find melting the chocolate in a double boiler minimizes the chance of scorching the chocolate and you can keep it warm while you’re working so it will stay smooth and thin. Whereas when you melt it in the microwave after a few minutes the chocolate begins to thicken. Creating a double boiler is quite simple… fill a medium saucepan about a little less than halfway with water – you don’t want to fill it too much because then when you place the bowl in the water it will spill over. Bring the water to a boil and then reduce the heat so the water is simmering. Place a heatproof bowl in the water, add chopped chocolate and stir occasionally until the chocolate has melted. Once the chocolate has melted, reduce the flame to low to keep the chocolate warm and add in the peppermint extract (the second ingredient), stir to mix in.
Dip the Nilla Wafers (third ingredient) in the chocolate and flip them over to get them fully covered. The process will go much easier if you have candy dipping tools, but if not a fork will work well. Once cookies are covered lift the cookies out of the chocolate and let the excess drip and then place them on a wax paper lined baking sheet and sprinkle them with festive sprinkles or crushed peppermint candy/candy canes (fourth ingredient.)
Once you are done dipping the cookies place them in the refrigerator for about 10-15 minutes so the chocolate can harden.
And that’s it! A simple cookie that’s perfect for the season and best of all, doesn’t require you to turn on your oven.
Peppermint Chocolate Dipped Cookies
8 oz. semi-sweet chocolate, chopped*
1/2 teaspoon peppermint extract
30 – 36 Nilla Wafer cookies
Melt the chocolate using a double boiler on medium to medium low heat. Once the chocolate has melted add the peppermint extract and stir well to combine. Keep the heat on low for the double boiler so that the chocolate will remain smooth and thin.
Dip the wafers in the chocolate one at a time, making sure to coat the entire cookie. Remove from the chocolate and let the excess drip off before placing on a wax paper lined baking sheet to set.
Sprinkle with sprinkles or crushed peppermint candy. Or let the chocolate set for a few minutes and then drizzle with the left-over melted chocolate. Place in the refrigerator so the chocolate can harden. Store in an airtight container.
*You could also use chocolate chips
**The ratio of peppermint extract to chocolate I used was 1/4 teaspoon per 4 oz.
Lemon Ricotta… A flavor combination I first had in the form of pancakes and was instantly hooked so when I saw a cookie recipe using the two I knew I had to try it. A few things to note, these cookies are soft, almost cake-like. They kind of remind me of muffies – aka the top of a muffin. And while I am not one for glazes, I usually leave my baked good unglazed when a recipe calls for it, these cookies definitely need the glaze. Not because they are not delish without it – I tried one before glazing and it was good as is – but when I added the glaze the lemon flavor was kicked up a notch, but, not to the point that it was overbearing.
Lemon Ricotta Cookies Lemon Glaze
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
1 15 oz. container whole milk ricotta cheese
3 tablespoons fresh lemon juice (juice of 1 lemon)
1 lemon, zested
1 1/2 cups confectioners’ sugar
3 tablespoons fresh lemon juice
1 lemon, zested
Preheat the oven to 375F.
In medium bowl combine the flour, baking powder and salt. Set aside.
In a large bowl combine the butter and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beat the mixture well so all of the ingredients are incorporate.
Add the ricotta cheese, lemon juice & zest. Beat to combine and then stir in the dry ingredients (the flour mixture.)
Line baking sheets with parchment paper. Spoon the dough – about 2 tablespoons for each cookie – onto the baking sheets. Bake for about 15 minutes, until the edges of the cookies are golden. Remove from the oven and the cookies cool on the baking sheets for 20 minutes.
During the 20 minutes make the glaze: Combine the all of the ingredients in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie and use the back of the spoon to smooth the glaze over the cookie. Let the cookies sit for 2 hours so the glaze can harden.
Recipe from Food Network