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When my friend Dynise Balcavage asked me to share her latest cookbook creation with you, I couldn’t resist.  She is enormously talented and has a terrific sense of humor – both traits shine in Pies and Tarts with Heart: Exper...
When my friend Dynise Balcavage asked me to share her latest cookbook creation with you, I couldn’t resist.  She is enormously talented and has a terrific sense of humor – both traits shine in Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies. From the book press release: PIES AND TARTS WITH HEART Presented in an easy to follow, step-by-step format, first readers will learn to master their crusts, be it flaky, nutty, cookie-based, vegetable-based, or gluten-free. Then they’ll craft their fillings before moving on to assembling the pieces, decorating it, and even making their homemade topping. (Vegan whipped cream, anyone?) With more than 70 phenomenal recipes, there’s something inside for every would-be pie maker and the recipes could be easier. Inside readers will find: Classics like Apple Pie, Pumpkin Pie, and Key Lime Pie Fluffernutter Pie Rustic Freeform Plum Tart Quiche, 10 Ways Booze-Infused Mushroom-Polenta Pie North-African Inspired Kale Pie They’ll even find vegan “Imposters” like Boston Creme Pie, Whoopie Pies, and Macaroni Pie. How about a recipe from the book? Raw Baklava-Crusted Apple Tart Make this one for your sweeties with sweet tooths … er … sweet teeth? The base of this tart is inspired by the flavors of Baklava, the famously sinful Greek/Middle Eastern pastry. It’s topped with a gorgeous concentric circle of sweet-tart apples, which complement all the flavorings used in baklava, and drenched with lemon-cinnamon flavored Agave syrup. Makes three 4-inch (10 cm) tarts or 6 mini tarts  For Syrup: ½ cup (120 ml) agave nectar ½ teaspoon cinnamon 1 cinnamon stick 1 tablespoon (15 ml) lemon juice  For Crust: ½ cup (70 g) raw pistachios, walnuts, and/or almonds ¾ teaspoon cinnamon 1/8 teaspoon ground cloves Pinch of sea salt 3 to 4 tablespoons (45 to 60 ml) raw agave nectar ½ to 2 tablespoons (8 to 30 ml) lemon juice 2 organic apples (Granny Smith, McIntosh, Honeycrisp, or Braeburn) Lemon juice, to prevent browning Cinnamon, for dusting (For a 9-inch (23 cm) pie, double the recipe) To make the syrup: Mix everything together in a large bowl or Mason jar. Ideally you should make this the night before, but let it sit for at least 4 hours before serving so the flavors have time to get to know each other. To make the crust: Whiz together the nuts, cinnamon, cloves, salt, and agave in a food processor. (If you have one, a mini food processor is ideal for this task.) Chunks of nuts should be visible—don’t overprocess. Add the lemon juice, ½ tablespoon at a time, and whiz until the nut mixture sticks together. Press evenly into tart pans. Slice the apples as thinly as possible, just before preparing the tarts (a mandoline is ideal for this job) and sprinkle with lemon juice to prevent browning. Arrange the slices in concentric circles atop the raw crusts. Pile about 1 teaspoon of the fruit garnish in the center. Drizzle with the prepared syrup and dust with extra cinnamon. Serve immediately. Variation Substitute a ripe pear or an Asian pear for the apple. About the Author Dynise Balcavage is the author of The Urban Vegan, Celebrate Vegan, and 11 books for young readers. She has published recipes in VegNews, Vegetarian Times, Philadelphia Daily News, and Végéteriens (France’s first vegetarian magazine). She’s been interviewed in The New York Times and International Herald Tribune, and has done cooking demos everywhere from New York to Paris. She lives in Philadelphia, PA with her three cats. Visit her online at http://www.urbanvegan.net. Would you like to win a copy of Pies and Tarts with Heart? Enter now!  a Rafflecopter giveaway The post Pies and Tarts with Heart: A Giveaway! appeared first on JL goes Vegan.
about 11 hours ago
Baskin-Robbins has announced the launch of Ice Cream Whoopie Pies. The pies can be filled with any ice cream flavor. Read more on shoppingblog.com Facebook | Google+ | Twitter | Pinterest
Baskin-Robbins has announced the launch of Ice Cream Whoopie Pies. The pies can be filled with any ice cream flavor. Read more on shoppingblog.com Facebook | Google+ | Twitter | Pinterest
5 days ago
While this new vegan bakery near Bloor and Lansdowne does everything from scones to whoopie pies to cookies, it's the doughnuts that are the showstopper. They're one of those items that you almost can't believe are vegan given just how i...
While this new vegan bakery near Bloor and Lansdowne does everything from scones to whoopie pies to cookies, it's the doughnuts that are the showstopper. They're one of those items that you almost can't believe are vegan given just how indulgent they are. Read more in my review of Through Being Cool Vegan Baking Co.
5 days ago
Pumpkin is such a quintessential autumn ingredient. At first, I wanted to make pumpkin whoopie pies and realized I posted those last year. Here's the link: http://thesensitiveepicure.blogspot.com/2011/10/pumpkin-whoopie-pies-with-molas...
Pumpkin is such a quintessential autumn ingredient. At first, I wanted to make pumpkin whoopie pies and realized I posted those last year. Here's the link: http://thesensitiveepicure.blogspot.com/2011/10/pumpkin-whoopie-pies-with-molasses.html The only difference is that I would make maple marshmallows using maple syrup instead of molasses. Much better flavor pairing. Maybe I will make those for the weekend. Then I remembered another favorite of mine I have not made since probably two years ago: pumpkin panna cotta with a pepitas (pumpkin seed) brittle. Panna cotta is Italian for cooked cream and it is generally a simmered cream, sugar, and gelatin mixture that is eaten once cold and set up. It is one of my favorite desserts. I took the standard recipe and replaced half the cream with pumpkin pulp, used brown sugar instead of white sugar, and added in traditional spices. I thought a brittle would compliment the texture well, and using raw pumpkin seeds/pepitas works perfectly. Yes, the brittle is a "technical" component, meaning that for best results, use precision: weighing the ingredients, monitoring temperature, and working fast. Just read through the ingredients and instructions twice before trying it. You can do it, I have confidence in you. Notes: glucose can be found at any baking/candy supply store and most craft stores; allow 4 hours to set; makes 6 servings.Ingredients:Pumpkin Panna Cottagelatin: 2 teaspoons (6.5g)cold water: 2 tablespoons (30g)heavy cream: 1 1/2 cups (345g)pumpkin, canned: 1 1/2 cups (370g)brown sugar: 3/4 cup (150g)vanilla extract: 1 teaspoon (7g)cinnamon: 1 teaspoon (3g)salt: 3/4 teaspoon (3g)nutmeg, ginger, allspice: 1/4 teaspoon (0.5g) eachsour cream: 8 ounces (220g)Pepitas (Pumpkin Seed) Brittlesugar: 90gglucose/corn syrup: 60gwater: 38gpepitas, raw: 70gbutter: 6gvanilla: 3gsalt: 0.6gbaking soda: 1.0gDirections:Pumpkin Panna CottaIn a small bowl, put in the gelatin and add the cold water on top of it, covering it completely. Allow to bloom for 10-15 minutes.In a medium saucepan, combine the heavy cream, pumpkin, sugar, salt, and spices (but not the vanilla yet since it's more heat sensitive). Whisk over medium-low heat with constant stirring. Once warm, add in the hydrated gelatin and whisk with constant stirring until dissolved. Heat until not even simmering, about 10-15 minutes total time, 2-3 minutes once the gelatin has been added. Remove from heat and whisk in the vanilla extract.In a large bowl, add in the sour cream at once. To that, slowly whisk in the pumpkin/cream mixture. Constantly whisk until completely mixed. Evenly divide into 6 ramekins/custard cups. Cover with plastic wrap and allow to set up in fridge for at least 4 hours.Pepitas (Pumpkin Seed) BrittleLightly oil a marble slab or silpat or parchment on a cookie sheet.Combine the sugar, glucose, and water in a small, heavy saucepan. Bring to a boil to dissolve the sugar and make a syrup. Boil the syrup until the temperature reaches 250F.Add in the raw pepitas and butter. Continue to boil until the mixture reaches 312F. Stir constantly and gently to prevent burning on the bottom.Remove the pan from the heat. Stir in the vanilla, salt, and baking soda. Use cation, as the hot syrup will foam up for a moment.Pour the mixture onto the slab you prepared. Using an oiled spatula, gently and very quickly spread out the mixture as evenly as possible. Immediately, lightly salt the top. Using a large, strong knife or cleaver, carefully cut the brittle into strips, squares, whatever shape you would like.Cool completely and store in airtight containers.-Erin SwingThe Sensitive EpicureThis is part of Food Network's Fall Fest. Check out The FN Dish. The summer produce we're focusing on here are pumpkins. On twitter, we're tagging #FallFest. Here are other delicious pumpkin recipes to try out: Taste With The Eyes: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho ChileCreative Culinary
6 days ago
New this year to Baskin-Robbins’ and available for a limited time only… customizable Whoopie Pies.  The Whoopie Pie features a combination of chocolate cake with any Baskin-Robbins ice cream flavor sandwiched in between. You can pu...
New this year to Baskin-Robbins’ and available for a limited time only… customizable Whoopie Pies.  The Whoopie Pie features a combination of chocolate cake with any Baskin-Robbins ice cream flavor sandwiched in between. You can purchase Whoopie Pie cake pieces as a take-home item to build and decorate your own.Through October, you can customize your Whoopie Pies with the October Flavor of the Month, Trick OREO® Treat, which features vanilla ice cream with orange crème-filled OREO® cookies, Baby Ruth® and Butterfinger® candy pieces.  I’ve got a $10.00 Baskin-Robbins gift card up for grabs.  Leave a comment with your Whoopie Pie ice cream combination for a chance to win.
7 days ago
We’ve seen a trend with some of the couples this week. No matter how big or small their wedding, they haven’t stressed over color palettes or decor themes. Same story with these two. Knowing they wanted a small wedding, they ...
We’ve seen a trend with some of the couples this week. No matter how big or small their wedding, they haven’t stressed over color palettes or decor themes. Same story with these two. Knowing they wanted a small wedding, they splurged on a photo + video package from YEAH! Weddings knowing they’d document their wedding in style. It was important that the day felt unscripted and that they let their surroundings speak for themselves. The restaurant had a constantly changing seasonal menu, so we didn’t decide on the meal until a few days ahead of time. Likewise, Maudslay State Park was changing so quickly from week to week with the transition from spring to summer that we picked our ceremony site the day before the wedding. Sweet, simple and true advice… When it comes to planning, rethink the notions about how you’ve always wanted your wedding to be and whether they reflect who you are today, and who you are as a couple.  Couldn’t agree more. That small wedding you’ve been thinking about doesn’t sound so bad now, does it? After you watch the rad video from Wade Koch you’ll be convinced. Nan & Karl from Wade! on Vimeo. For more wedding inspiration check out the Wedding & Party Ideas section of our site. Photographer: Jennifer Emerling | YEAH! Weddings / Videographer: Wade Koch | Shark Pig / Ceremony & Reception Venue: Ceremony at Maudslay State Park in Newburyport, MA; dinner at Cava in Portsmouth, NH / Invitation Designer: Beetle and Quill / Hair & Makeup: bride / Florist: Beach Plum Too / Cake: whoopie pies from Chococoa, cake from Eat Cake! / Picnic Items: Joppa Fine Foods / Wedding Dress: BHLDN /  Shoes: Sam Edelman /  White Cocktail Dress: Alice + Olivia, purchased at Neiman Marcus / Groom’s Suit: Hugo Boss / Shoes: Cole Haan
7 days ago
{recipe} Whiskey Whoopie Piescraving more? check out TasteSpotting
{recipe} Whiskey Whoopie Piescraving more? check out TasteSpotting
13 days ago
If you’re an early adopter of all the trendy new gadgets, this here’s the latest edible gizmo that you’ll want to scoop up for your collection. These German-made stainless steel cookie cutters imprint dough with the sha...
If you’re an early adopter of all the trendy new gadgets, this here’s the latest edible gizmo that you’ll want to scoop up for your collection. These German-made stainless steel cookie cutters imprint dough with the shapes and details of an iPhone, meaning they’re the ideal kitchen tool for smartphone-obsessed bakers and social media devourers alike. The best bit is that these cookie communicators are completely customizable, so you can decorate to your heart’s delight by filling in the icons with colorful icing or candy. Forget iOS7, this is the most exciting advancement in smartphone technology this year — namely because it’s edible and you don’t have to wait outside in an endless line to snag one. Get your hands on these crafty cookie cutters (plus the retro mix tape version) here, and see below for more creative cookie ideas from Cooking Channel: Candied Bacon and Dark Chocolate Chunk Cookies Banana Whoopie Pies with Dulce de Leche Filling Grown-up S’mores
14 days ago
Day 2 of the Cooking Cottage started bright and early with breakfast, coffee, and blowouts (more on that in a second). Specifically, my morning started with Starbucks coffee and seasonal favors of Bailey’s creamers: Pumpkin Spice, Red V...
Day 2 of the Cooking Cottage started bright and early with breakfast, coffee, and blowouts (more on that in a second). Specifically, my morning started with Starbucks coffee and seasonal favors of Bailey’s creamers: Pumpkin Spice, Red Velvet Cupcake, and White Chocolate Peppermint Bark. The seasonal flavors sounded so delicious, I actually had a little trouble deciding which one to try first. I eventually picked the Red Velvet Cupcake, which was awesome—I definitely tasted the cupcake flavor in there! While breakfast was going on, Bailey’s provided professional blowouts from local stylists for all of the editors. Fancy, right? What a nice way to start the day! A little while later, Sigrid Benedetti, a professional pastry chef, demonstrated how to make a number of delicious baked goods using the seasonal flavors of Bailey’s creamers. Sigrid made Pumpkin Spice Cookies, Red Velvet Brownie Whoopie Pies, and White Chocolate Peppermint and Macadamia Nut Tartlets. Holy yum! After the Bailey’s demonstration, Becky Grassi with Tupperware gave a fantastic cooking presentation. Honestly, I didn’t think I’d be so excited about Tupperware, but now I want all of their products! Beccy showed us how to make five recipes in just 45 minutes using a few different Tupperware products. It was pretty incredible to watch and, again, I’m surprised how much I enjoyed it! I didn’t realize how much I liked Tupperware until today! The first product that we had a chance to try firsthand was the PowerChef System, which is basically a food processor minus the electricity. We used it to make smoothies using fresh and frozen fruit and a little bit of apple juice. We just pulled the cord several times to pulverize and blend the fruit. Fresh fruit smoothie in no time! You can also make guacamole in this baby—just throw in all of the ingredients and pull the cord! Fresh guac without the mess! I also loved Becky’s idea of making chopped salads with it. She suggested layering chopped veggies, olives, cheese, etc. on the bottom of a Tupperware container and then layering mixed greens on top for an easy, transportable salad that won’t get soggy. Genius. The other product that I really loved (and plan to buy) is the SmartSteamer, which is a two-tiered cooking system that lets you steam multiple foods at once. For example, Becky made steamed chicken with a pesto sauce, red bell peppers, and green beans in 12 minutes in the microwave. Seriously, she cooked an entire meal in minutes! She just put everything in the SmartSteamer and then nuked it. Dinner done! Side note and a little more love for Tupperware… During Sigrid’s baking demonstration with the Bailey’s creamers, she tested out the mini food processor from the PowerChef System to grind up some macadamia nuts for one of the recipes. Maybe Sigrid was skeptical of its abilities, but she was so surprised and excited about how well it worked! I love her expression! The little chopper worked great and finely ground the nuts with just a few pulls of the cord! After the cooking demonstration, it was time for lunch, which included recipes made using Tupperware products. I love that the salads were served in Healthy Salad on the Go Sets! It was a beautiful day, so we all headed outside for a picnic by the pool. I ended up combing chicken breast, guacamole, and Greek salad for an epic lunch. It was so tasty! Part 2 coming next! Questions of the Day Any Tupperware enthusiasts out there? Do you like coffee creamer? What’s your favorite flavor?
15 days ago
{recipe} Pumpkin whoopie pies: decadent cream cheese frosting sandwiched between two fluffy, cake-like pumpkin cookies.craving more? check out TasteSpotting
{recipe} Pumpkin whoopie pies: decadent cream cheese frosting sandwiched between two fluffy, cake-like pumpkin cookies.craving more? check out TasteSpotting
17 days ago