Thursday, September 23, 2010
Monday, September 13, 2010
Tuesday, September 7, 2010
Thursday, August 5, 2010
Tiramisu Whoopie pies
For the cookies:
1/2 c. Butter
1 1/4c. Granulated sugar
1 tsp. vanilla
1 tsp. baking powder
Preheat oven to 375 degrees F.
In the bowl of your mixer, whip butter until light. Slowly add sugar and continue beating until light and fluffy. Add eggs one at a time and let fully incorporate before adding the next. Add vanilla. Slowly begin adding dry ingredients, scraping down the sides of the bowl occasionally.
Scoop dough onto parchment or silicone mat lined cookie sheets. Bake for 6-8 minutes until the edges just begin to turn golden brown. Transfer to wire rack to cool.
For the filling:
In a small saucepan combine 2Tbs flour, 1/2c. milk and a pinch of salt. Cook until mixture forms a thick paste. Stir constantly or you will have a clumpy mess. Cool completely, in the fridge at least 30 minutes.
In a bowl combine
1/2 c. Butter
1/2 c. Superfine sugar (if you don't have superfine, just toss sugar into a blender, food processor, magic bullet type appliance) This is just so that it doesn't make the frosting gritty.
Beat at high speed, then add the cooled milk/flour paste and add 1 tsp. vanilla and beat until light and fluffy.
Add 8 oz. Mascarpone cheese to the mixing bowl and continue to beat.
To assemble your whoopie pies, lay the cookies bottom side up and generously brush each one with Kaluha or espresso. Then pipe or spoon frosting onto the cookies and sandwich together with another cookie. Dust with some cocoa powder. At this point, if you have some semblance of self control then you can place them in the fridge to firm up just a bit, or if you are like me you will bite into one immediately.
Saturday, June 26, 2010
Friday, May 21, 2010
In your handy dandy mixer, combine the flour, sugar and baking soda. Begin adding butter a little at a time until the consistency of slightly moistened sand (Smitten kitchen says 'coarse meal' but I try not to copy too much- She also says you can use a food processor).
In a separate bowl, whisk together the honey, milk and vanilla. Slowly add to the dry ingredients in the bowl of your mixer and mix until dough comes together. It will be very dense and sticky. Begin adding the 6oz. of toffee bits and mix into the dough.
Lay out some plastic wrap and lightly flour it. Dump out the dough and form into a rectangle about 1 inch thick. Chill in the refrigerator for at least two hours or overnight. But again, I am impatient and cannot handle such a wait so I wrap it and put it in the freezer until it is firm.
Rolling the cookies:
Divide the dough in half and return one half to the fridge while you work with the other. Sprinkle your work surface with flour and begin to roll out the dough until approximately 1/8 inch thick. Cut the dough into your standard graham cracker rectangles, I used a pizza cutter because Santa didn't bring me a pastry cutter this Christmas. Transfer your rectangles to a parchment or silicone mat lined cookie sheet. Repeat with second half of dough and again with any scraps that remain after cutting your dough.
Preheat oven to 350 degrees F
Before you put the sheets in the oven sprinkle the remaining toffee bits over the top and gently press into the cookies. To decorate, use a skewer and poke holes over the top and draw a line down the middle (just like the graham crackers you would buy).
Bake for 15-25 minutes until browned and slightly firm.
It was inevitable, do you want to know what I did next? It would have been blasphemy if I hadn't. S'mores, baby.