Tag Archives: recipes

Whoopie Pies

15 Mar

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Whoopie Pies, also affectionately known as Moon Pies, were definitely a childhood favorite. These chewy, chocolate cookies cushioning a pillow of marshmallow fluff were the coveted snack of my elementary school lunchroom days. Luckily, becoming friends with Shauna meant that I had a constant supply of my favorite goody.

I’m going into my archives for this recipe which comes from Shauna, who was the queen of Whoopie Pies. Her’s were by far the best and most desired by classmates. We would hide them under our desks during class so we wouldn’t get caught snacking by the teachers.

I’ve seen versions of this recipe where people use frosting or buttercream filling, but there’s nothing like chewy, sticky marshmallow fluff for a Whoopie Pie. I definitely give this recipe an A+.

WHOOPIE PIES

Ingredients:
1 cup sugar
1 stick soft butter
1 egg
2 cups all purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup milk
3 cups marshmallow fluff

Cream together butter and sugar until smooth and fluffy. Add egg and mix on low until combined. Alternate adding ⅓ of dry ingredients and ⅓ milk as to not overwhelm and clump mixture. Repeat on low speed until batter has barely come together. Spoon onto greased baking sheet and bake for 10 minutes at 350 degrees. Cool and sandwich with fluff.

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Valentine’s Day Dessert – Chocolate Pavlova

13 Feb

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With Valentine’s Day comes the planning, sending (or receiving) flowers, buying candies, picking out overly-sentimental greeting cards, and of course assembling a killer outfit. It’s enough to make even the most sane person go a little crazy. But even after all of that is figured out, you still have a tiny problem: what can you possibly serve for dessert?

The solution is a chocolate pavlova. A delicious and quick treat, it’s bound to impress your date, your friends, and your taste buds. It’s simple, but will have even the most finicky foodie falling in love. This baked meringue boasts a hard shell with a chewy center that’s surprising and satisfying. I like to finish mine with a deliciously light orange mascapone cream and a sprinkling of candied pistachios.

Chocolate Pavlova with Orange Cream

Pavlova

8 1/2oz egg whites
2 cups sugar
1/4 tsp cream of tartar
1tsp vanilla extract
1tsp vinegar
1tsp cornstarch
1/4 cup cocoa
2oz 55% chocolate

Orange Cream

2 cups mascapone
1 orange juice & zest
3 Tbsp sugar
1/4 cup cream

Pavlova

Sift all dry ingredients (except cream of tartar) and set aside. Put whites in medium bowl/ mixer and set to medium speed. When lightly frothy, add cream of tartar. Slowly stream in sugar and whip until soft peaks form in the meringue. Stream in wet ingredients, mix until combined and remove from mixer. Gently fold in sifted dry ingredients. Spoon dollops (you can vary the size to your liking) on a siltpat or a sheetpan with parchment. Bake for about 7-9 minutes or until hard shell forms.

Cream

Lightly whip all ingredients together until cream is smooth & can hold it’s shape.

Garnish as desired and enjoy!

Holiday Cocktail: Brown Sugar Bourbon Sparkler

22 Dec

thumbnail copyThere are a number of traditional holiday cocktails that I just can’t quite get myself to enthusiastically support.  I don’t love spiced/mulled wine; it reminds me too much of a glass of boozy potpourri.  Eggnog is something I enjoy but can only drink so much of, as it’s pretty much a meal in and of itself.  I do love a good bourbon drink during the holidays, though.  It’s a good, warming drink that I can leisurely sip and doesn’t make me feel like i just downed a liquor-soaked milk shake.

A friend sent me this recipe from Cooking Light magazine over the summer.  While it was published in the height of August, I really think this is the perfect cocktail for all of those cold December holiday parties you’re attending.  One of my favorite holiday cocktail-criteria is met by this recipe: it uses ingredients you likely have on hand this time of year.  Who isn’t swimming in brown sugar and bourbon from all those bourbon balls and fruit cakes you’ve made during the Christmas season?

Brown Sugar Bourbon Sparkler from Cooking Light

Ingredients (yields 4)
  • 3/4 cup of water
  • 1/4 cup dark brown sugar
  • 1/4 cup chilled fresh lemon juice
  • 3 ounces bourbon
  • 3/4 cup chilled dry sparkling wine
  • 8 to 12 dashes of bitters
Directions
  1. Combine sugar and water in a microwave-safe dish and microwave on high until sugar dissolves (2 to 3 minutes).
  2. Let cool and then place in fridge to chill.
  3. Stir fresh lemon juice and bourbon int sugar mixture.
  4. Divide evenly into 4 glasses and top with 3 to 4 tablespoons of sparkling wine and 2 to 3 dashes of bitters.  Serve and enjoy the holidays!

Norwegian Crunch

17 Dec

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The holidays are a great time to let yourself indulge in all of those rich foods and sweets you probably wouldn’t normally eat with frequency.  Norwegian Crunch is one of my favorite holiday indulgences and a special treat I have enjoyed since my mom scribbled down the recipe from a friend years and years ago.  Now, I am in charge of making this delicious toffee-like bar.  It’s an easy recipe that yields an abundance of this decadent dessert.  Norwegian Crunch is also the perfect treat to wrap up in a box or tin and give out as a gift to loved ones during this time of year. Continue reading

#MeatlessMonday: Bobby Flay’s Smoked Chile Scalloped Sweet Potatoes

10 Dec

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In honor of Boy Meets Grill himself’s birthday, I wanted to do a #MeatlessMonday post using one of his own recipes.  Bobby Flay is well-known for a lot of things: Throwdown! King, master of meat, griller-extraordinaire.  But, I don’t typically associate him with vegetarian dishes.  Big mistake.   Continue reading

Cookbook Review: This Is a CookBook: Recipes for Real Life

6 Dec

large copyThanksgiving has passed and Christmas isn’t here, but, as always, we need to eat. Since we must feed friends, and we want to feed them well, we need to know how and what to cook, even if we aren’t experts. This is were Max and Eli Sussman come in—saving our kitchens from utter disaster with their easy-to-use, straightforward cookbook, This is a Cookbook:Recipes for Real Life. Continue reading

#MeatlessMonday: Kale, Ricotta and Walnut Pasta

3 Dec

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I live with my boyfriend, who is totally vegetarian and very nearly vegan and then there is me, who is anything but.  We tend to gravitate towards pasta dishes as a common ground for meals.  Pasta is filling and very easy to make vegetarian.  It’s a dish where neither of us are sitting there afterwards wondering what to eat next, which can happen after one too many dinners of lentil salad. Continue reading

#Meatless Monday: Zucchini Boats

26 Nov

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It’s the Monday after Thanksgiving.  A day where I still have leftovers but I don’t think my waistline can handle another plate of gravy-laden turkey and stuffing or a mile-high sandwich.  I do, however, have a crisper drawer full of leftover vegetables.  Onions, squash, corn and other extra veggies I purchased for the holiday in case I needed them but wound up not using. Continue reading

#MeatlessMonday, Thanksgiving Edition: Sweet Potato Casserole

19 Nov

Keeping the Thanksgiving meal as traditional as possible is very important to me.  I mentioned in my other “#MeatlessMonday” post that this year I am going to try to incorporate one or two new dishes, but this casserole will remain on the menu and needs no tweaking. This recipe was passed down to my mom and then to me from my Grandma Ducky, a woman who epitomized all of the great qualities of a Southerner.  She was a lady who never met a stranger and always spoke her mind.  She was one of my favorite cooks and her dishes always featured some unexpected ingredient that made the meal unforgettable. Continue reading

#MeatlessMonday, Thanksgiving Edition: Poblano Peppers Stuffed with Goat Cheese Mashed Potatoes

19 Nov

If there is one word in my mind that is synonymous with Thanksgiving, it’s tradition. Being a creature of habit, the idea of not having the same exact menu I grew up with seemed blasphemous. Since moving to New York, I have always hosted Thanksgiving.  For the last seven years, I have been in charge of preparing the dishes that were served to my guests on this special holiday. Continue reading

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