Giant Chocolate Whoopie Pie

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A nice treat for someone on their birthday!

  • 3-1/2 cups flour
  • 1-1/2 cups good quality cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsps baking soda

Whisk all of the above together.

  • 2 sticks butter
  • 2 cups sugar

Cream well and then add:

  • 2 eggs
  • 2 cups buttermilk
  • 2 tsp vanilla

Add to the dry ingredients and blend well

Scoop on to prepared sheet

Bake at 400 for approx 14 minutes for a large pie, 12 minutes for smaller ones

Filling:

  • 1 cup butter
  • 3 cups  marshmallow
  • 1-1/2 cups confectioners sugar

Mix well and fill pie(s)!

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Oatmeal Whoopie Pies

 

Oatmeal is the best…mmm…

 

  • 2 cups brown sugar
  • ¾ cup butter
  • 2 large eggs

Cream together.

  • ½ tsp salt
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking powder

Whisk together and add to the creamed mixture.

When well creamed, add

  • 2 cups quick cooking oats

Mix 2 tsps baking soda and 3 tbsps boiling water.

Addd to the creamed mixture and mix well.

Scoop onto prepared sheets.

Bake at 325 for 15-16 minutes

Cool completely and fill.

Makes about 10-12 pies

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Boston Cream Pie Whoopie Pies

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Pies

  • 3 eggs
  • 2 cups sugar
  • 1 cup good quality shortening
  • 1 cup buttermilk
  • 1/4 cup whole milk
  • 2 tsp baking soda
  • 1 tsp vinegar
  • 4 cups flour
  • 3 tsp baking powder
  • 1 tsp cream of tartar
  • 1 tsp vanilla

In a bowl, mix the flour, baking powder and cream of tartar and set aside.

In a mixer bowl, cream the shortening, sugar and eggs well.  Add the flour mixture, alternating with the two milk mixtures.  Add the vanilla.

Heat oven to 350

Drop by scoops onto a prepared sheet and bake approx 14-15  minutes.  Remove and cool.

Pastry Cream

  • 1 cup milk
  • 1 vanilla bean or 1 tsp vanilla

Put these two in a micro safe bowl and microwave 1 minute.  set aside

In a pot combine:

  • 1/3 cup sugar
  • 2 tbsps corn starch
  • 3 egg yolks
  • 1/3 cup milk

Whisk together.  Add the warm milk mixture and blend well.  Cook over medium heat until mixture comes to a boil and thickens, whisking constantly.  Cook one minute, whisking, then remove.  Immediately add 2 tbsps butter and whisk to combine.  Pour into another bowl, cover with plastic wrap and refrigerate.

Chocolate Glaze

  • 1/4 cup heavy cream
  • 4 oz semi sweet chocolate
  • 1 tbsps light corn syrup
  • 1/4 cup confections sugar

Heat the heavy cream almost to a boil.  Immediately pour over chocolate.  Wait a couple of minutes and then whisk the two until smooth.  Add the corn syrup and confectioners sugar and blend well.

Assembly

Using two pies,  put some of the pastry cream on one (as much as you can fit or want!) and then top with another one.
Spread some of the chocolate glaze on top and smooth.

Add a cherry and enjoy!

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Pie Crust

In a food processor, put

  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp sugar

Mix well.

Add

  • 12 tbsps cut up chilled butter
  • 1/3 cup chilled good quality shortening

Mix 3-4 pulses.

Add 1/2 cup ice water and pulse until dough comes together.  Wrap in plastic and refrigerate 1/2 hour before using.

Lime and Sour Cream Pie

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A lime a day…

  • 1 cup sugar
  • 3 tbsps cornstarch
  • 1/4 cup butter
  • 1 tbsp grated lime zest
  • 1/3 cup lime juice
  • 1 cup light cream
  • 1 cup heavy cream
  • 1 tbsps confectioners sugar
  • 2 cups sour cream

Combine sugar, cornstarch, butter, zest, juice and light cream in a pan.  Bring slowly to a boil stirring constantly – cook until thickened and smooth.

Remove and pour into a bowl and cover and chill in refrigerator

Meanwhile, whip the heavy cream until thick.  Fold in the confectioners sugar and then fold in 1 cup sour cream

Fold the other 1 cup of sour cream into the lime mixture.

Pour the lime mixture into the pie shell and then top with the sour cream topping.

Garnish as desired.

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Chocolate Bourbon Sabayon Pie

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This is an “adult” pie…it contains Bourbon.

  • 10 oz chopped bittersweet chocolate
  • 6 tbsps water
  • 2 egg yolks
  • 1 tbsp sugar
  • 3 tbsps bourbon
  • 1-1/2 cups heavy cream

Combine the chocolate and water in a pan over water and cook until chocolate melts.  Set aside

In a mixer bowl, put yolks and sugar and mix.  Put this over a pot of water and whisk until thick as a custard.  Remove from heat and whisk in the bourbon.

Add the chocolate mixture to the egg mixture with a spatula.

Whip the cream and fold it into the chocolate mixture.  Pour into pie shell and chill one hour or more.

BOURBON WHIPPED CREAM

In a chilled mixer bowl, combine:

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 3/4 tsp gelatin
  • 2 tbsps bourbon

Mix well until stiff and spread on pie. Garnish as you wish

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Coconut Cream Pie

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Light, delicate, and definitely coconut tasting!

 

1 prebaked pie shell

  • 1/4 sweetened flaked coconut toasted at 375 for about 5 minutes – cool and set aside
  • 4 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups whole milk
  • 1 cup unsweetened coconut milk
  • 2 tbsps soft butter
  • 1 tsp vanilla
  • 1 cup unsweetened flaked coconut

Combine sugar, cornstarch and salt in a small saucepan.  Slowly mix in milk and coconut milk and heat over medium heat, whisking constantly until it reaches a boil  Cook for 1 minute whisking constantly.

In a small bowl, beat the egg yolks.  Combine some of the warm milk into the eggs and mix well to temper.  Pour all back into the pan and  cook for 1 minutes whisking constantly.  Remove from heat and stir in the butter, vanilla and unsweetened coconut.  Pour into the pie crust.  Cover with plastic wrap and chill 2+ hours.

In a mixer bowl (preferably chilling the bowl and whisk), pour:

  • 1 cup whipping cream
  • 2 tbsps confectioners sugar
  • 1/8 tsp coconut extract
  • 3/4 tsp gelatin

Beat all until stiff.  Top the pie with this cream and garnish with the toasted coconut.

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