Boston Cream Whoopie Pies

This was another dessert that I had made for my work baking contest.  We had never tried whoopie pies before, but I have a feeling that will change.  These were very yummy and there are so many different types of whoopie pie recipes out there and I can't wait to try more!  The cookies came out beautifully although I had a few issues with the pastry cream because I didn't cook it long enough.  In order to save it, I tried reheating it and although the consistency wasn't how I wanted it, the cream was able to set so that I could pipe it on the cookies.  The outcome of the contest?  I lost to my opponent by quite a large margin. Her cookies were delicious and the cream turned out much better than mine did!

Source:  Annie's Eats, adapted from Cate's World Kitchen, originally from King Arthur Flour and The Secrets of Baking by Sherry Yard; pastry cream from Baking Illustrated

Ingredients:

For the pastry cream:
2 cups half-and-half
½ cup sugar, divided
Pinch salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. cold unsalted butter, cut into 4 pieces
1½ tsp. vanilla extract

For the cookies:
8 tbsp. unsalted butter, at room temperature
¾ cup sugar
2 tsp. vanilla extract
2 large eggs
2¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
½ cup milk

For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream

Directions:

To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days.

To make the cookies, preheat the oven to 375˚ F. Line two baking sheets with parchment paper or silicone baking mats. Fit a pastry bag with a wide round tip (I used Ateco 809). Combine the butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time, beating well after each addition. Blend in the vanilla. In a medium bowl combine the flour, baking powder, and salt; whisk to combine. With the mixer on low speed, add the dry ingredients to the bowl, alternating with with the milk, and beating each addition just until incorporated.

Transfer the batter to the piping bag. Pipe 1½-2 inch circles onto the prepared baking sheets, spacing an inch or two apart. Bake 8-10 minutes, until the cookies are set (they should not brown.) Transfer to a wire rack to cool completely. Repeat with any remaining batter as necessary.

Once all the cookies have cooled, match them up in pairs by size. To make the ganache, place the chopped chocolate into a small heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and let sit for 1-2 minutes. Whisk in small circular motions until the chocolate is completely blended and the ganache is smooth. Dip the rounded side of one cookie of each pair into the ganache and coat with an even layer. Return to the cooling rack, flat side down, and let the ganache set before proceeding.

Transfer the pastry cream another piping bag fitted with a smaller plain round tip. Pipe a dollop of pastry cream onto the flat side of the plain cookie of each pair. Press the flat side of the other cookie to the pastry cream, sandwiching the two together.

Keep refrigerated in an airtight container for up to 2 days.

Red Velvet Rich and Creamy Cookies

This past weekend, my husband and I went to Iowa to visit my brother and sister-in-law.  While the boys were out golfing, us girls decided to make something that was really easy, but different than just a regular cookie.  I love red velvet and I don't make it very often because my husband doesn't have much of a sweet tooth.  However, I was extremely happy to not have to share these cookies with him.  They were delicious and turned out perfect.

Source:  Betty Crocker

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts

Directions:

Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.

Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Chocolate Crackletops

Source: Grandma's Cookie Jar Cookbook

Ingredients:

2 c. all-purpose flour

2 tsp. baking powder

2 c. granulated sugar

1/2 c. (1 stick) butter or margarine

4 sqaures (1 ounce each) unsweetened baking chocolate, chopped

4 large eggs, lightly beaten

2 tsp. vanilla extract

1 3/4 c. M&M chocolate mini baking bits

Additional granulated sugar

Directions:

Combine flour and baking powder; set aside. In 2-quart saucepan over medium heat combine 2 cups sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in M&M's; chill mixture an additional 1 hour.

Preheat oven to 350. Line cookie sheets with foil. With sugar-dusted hands, roll dough until 1-inch balls; roll balls in additional granulated sugar. Place about 2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.

Reindeer Cookies

Source: Better Homes and Gardens: Ultimate Cookies, 2009

Ingredients:

1/2 c. butter, softened

1/2 c. shortening

1 c. sugar

1/4 c. unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

1 egg

1 tsp. vanilla

2 1/4 c. all purpose flour

Miniature pretzel twists

Red candied cherries

Miniature candy-coated semisweet chocolate pieces

Directions:

In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. If necessary, cover and chill about 1 hour or until dough is easy to handle.

Preheat oven to 350. On a lighly floured surface, roll half of the dough at a time into an 8 inch square. Cut each square into sixteen 2-inch squares. Halve each square diagonally to make 64 triangles. Place two inches apart on an ungreased cookie sheet.

For each reindeer, place two pretzel twists just under a long edge of a triangle for antlers. Add a halved red candied cherry for nose and miniature chocolate pieces for eyes. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

Holiday Sugar Cookies

I haven't posted in awhile because of my hectic year-end work schedule, but I was able to do quite a bit of holiday cookie baking. I had a cookie exchange at work and I brought in several different types of cookies. Therefore, my next three posts for today will be the holiday cookies that I tried. Enjoy!

Source: Grandma's Cookie Jar Cookbook

Ingredients:

1 cup (2 sticks) butter, softened

3/4 c. sugar

1 egg

2 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cinnamon

Colored sprinkles or sugars (optional)

Directions:

Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Add egg; beat until fluffy.

Stir in flour, baking powder, salt and cinnamon until well blended. Form dough into ball; wrap in plastic wrap and flatter. Refrigerated about 2 hours or until firm.

Preheat oven to 350. Roll out dough, small portion at a time, to a 1/4-inch thickness on lightly floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator)

Cut out dough with 3-inch cookie cutters. Sprinkle with colored sprinkles or sugars, if desired. Transfer to ungreased cookie sheets.

Bake 7 to 9 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store in airtight container.

Chocolate Chip Cookie Tart

I'm not sure about how well this recipe went. I followed the directions carefully and the only issue I had was that I ran out of vanilla extract so I used 1 teaspoon instead of the required 2 teaspoons. I cooked it for about 45 minutes in the oven and the outside edges turned golden, but it was really chewy in the middle. The good news is that the cookie tart tasted delicious and was cooked all the way through, but I think I will have to work on the texture.

Source: Blissfully Delicious

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cups semisweet and/or milk chocolate chips, (about 12 ounces)

Vegetable-oil cooking spray

Directions:

Preheat oven to 325 degrees. Spray a 9-inch tart pan with a removable bottom or a 9-inch pie tin with vegetable-oil cooking spray; set aside. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Press 3 cups of this dough into prepared pan. Bake until edges are golden and center is almost set, 40 to 45 minutes. Let cool at least 20 minutes, and remove from pan. Bake remaining dough as cookies at 350 degrees for 8 to 10 minutes.