Wow, it’s been quite awhile since I’ve posted! I’m so sorry about that! The holidays got busy plus I’ve been transitioning into a new position at my company, so that’s taken a lot of my time. But I’m back, so let’s get down to my latest adventure! A few weeks ago my parents went to a food truck “meet up” in Phoenix. (AZ is a little behind on the food truck craze). My dad called me after saying he just had the best whoopie pie he’s ever had and that I need to start making them. I’ve never made a whoopie pie before so I decided to try.
I found a recipe on Epicurious and decided to start there on my quest to find/create a great recipe. They were good, but I wasn’t too thrilled with the way they looked. Here’s the recipe…
Whoopie Pie Cakes
- 2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 cup well-shaken buttermilk
- 1 tsp vanilla
- 1 stick unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- Preheat oven to 350.
- Whisk the flour, cocoa powder, baking powder and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
- Beat the butter and brown sugar together in an electric mixer at medium speed until pale and fluffy. Add the egg and beat until combined.
- Reduce speed to low and alternately add the flour mixture and buttermilk in batches, beginning and ending with the flour. Mix until smooth.
- Spoon 1/4 (or less for smaller cakes) cup mounds of batter onto a baking sheet. Bake in the upper and lower thirds of the oven, switching the position of the baking sheet halfway through, until tops are puffed and cakes spring back when touched, about 11 to 13 minutes. Transfer to cooling rack.
Whoopie Pie Filling
- 1 stick unsalted butter, softened
- 1 1/4 cup confectioners sugar
- 2 cups marshmallow cream (Marshmallow Fluff)
- 1 tsp vanilla
- Beat the butter, confectioners sugar, marshmallow and vanilla in an electric mixer until smooth. Add more confectioners sugar to make the filling not as “sticky”.
- Spread a rounded tablespoon of filling on the flat side of the cake. Top with another cake. For this step, I pipped the filling onto the cakes which allowed me to place the filling where I wanted it with ease.
The thing I didn’t particularly like about this recipe was that the cakes were very rounded on top which made the cakes tip over when assembled. They still tasted great, but I’ll most likely try a different recipe next time. Stay tuned in my quest to make the best whoopie pie!
Awhile back one of my friends asked me if I would make her 40th birthday cake. I jumped at the chance and was so excited for the opportunity. For weeks I had ideas running through my head and couldn’t wait to get started. The birthday girl only had one request for her cake which was that she wanted a salted caramel buttercream frosting. Other than that, she told me to have fun and do whatever I wanted. Since it was my first two-tier cake, I wanted to do something simple and not go too crazy. I decided to do a yellow butter cake with the salted caramel buttercream as the first tier and a chocolate chocolate chip cake with a vanilla buttercream as the top-tier.
The yellow butter cake is something I’ve made many times and its one of my favorite cakes. I found both the chocolate chocolate chip cake and the salted caramel buttercream on my friend Kat’s blog. Her cakes are beautiful and always taste amazing, so I knew I could trust her recipes!
In the week leading up to my friend’s birthday party on Friday, I had different tasks for myself. Tuesday night was devoted to baking the yellow butter cake. Wednesday was for baking the chocolate chocolate chip cake and making the fondant. The fondant needed to sit for at least 6 hours before it was ready, so I decided to make it Wednesday and let it sit overnight. Thursday night was the most stressful since I had to make both frostings, assemble and decorate the cake. I started working on it around 6 p.m. and wasn’t done until around 11:30. I ran into a few problems, but nothing I couldn’t handle. One problem I ran into was that I realized one batch of the salted caramel buttercream was not enough. I ran out just by filling the layers when stacking the cake. Luckily I had enough ingredients to make another batch and it worked out fine.
I created a new Recipes page on my blog, so go check that out for the cake and buttercream recipes! I also made a batch of fondant for this cake which I had never done before. I used Michele Foster‘s recipe for Fondant and it turned out great!
For most holidays these days, I’ve been asked to bring dessert. Wonder why? Haha, just kidding. Even when not asked, I usually bring some type of dessert just because it gives me an excuse to bake and try out new recipes. For Yom Kippur (a Jewish high-holiday), I was asked to bring dessert over to a friend’s house where we were breaking the fast. I was at a loss and didn’t know what I wanted to make. I reached out to my twitter friends and asked for suggestions. One friend came up with Pumpkin Cheesecake. I thought it was a brilliant idea. I love pumpkin flavored desserts, as do a lot of people around this time of year.
So, I searched my cookbooks and the internet for a good pumpkin cheesecake recipe. All of the recipes I found called for a crust made of flour, brown sugar, butter and chopped pecans. I’m sure it would be great, but that’s not the type of crust I wanted to use. I decided to use a graham cracker crust, so I found a recipe on Allrecipes.com. Then I used the pumpkin cheesecake recipe I found on Taste of Home.com. Here are the recipes…
Graham Cracker Crust
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter, melted
- 1/2 tsp ground cinnamon (optional)
- Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended.
- Press mixture into an 8 or 9 inch pie pan. (I used an 8-inch square pan)
- Bake at 375 degrees for 6 minutes. Let it cool before use.
- 8 ounces cream cheese, softened
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1 tsp ground allspice
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over the crust.
- Bake at 350 degrees for 30-35 minutes or until golden brown.
- Cool on a wire rack.
- I cut the cheesecake into squares which yield about 16 bars.
This past weekend a few friends and I went to Galena to relax and get away from Chicago for a little bit. For those of you outside the Chicago area, Galena is a cute little vacation town about 3 hours west of the city. One of my friends’ aunt and uncle have a house there that they graciously let us borrow. While we were out there we went horseback riding and wine tasting which were a blast.
We also decided to make dinner Saturday night. Our dinner turned into a huge feast with food covering every inch of the dining room table. I was tasked with making dessert. Oh who am I kidding, I jumped at the chance! The only problem was that I didn’t think ahead and didn’t bring any recipes with me. It wouldn’t have been a problem if we had cell service, which we didn’t. I was able to get on the internet on my phone for about 5 minutes to find a recipe and write it down. I decided to make apple pie which seemed appropriate because we were out in the country. I made the crust from scratch and ran into a ton of problems doing so. I didn’t have a mixer, so the flaky pie crust wasn’t made very well and kept falling apart. I didn’t even have a rolling-pin so I used a wine bottle. (hey, you do what you can and get creative, right?) And yes, there are pictures somewhere. I ended up just pressing pieces of the pie crust together into the pie pan. It turned out fine and no one could tell the difference. I was able to roll out enough dough for the lattices on top though.
The recipe I used basically only called for apples, cinnamon, sugar and butter. I recruited a few “sous chefs” to peel and slice the apples and toss them in the cinnamon sugar while I was working on the crust. All I did then was pour the apples into the crust and top it with butter, then lattice the crust on top. The recipe also called for milk to be brushed on top of the crust before baking. Afterwards I realized that an egg wash (mixture of eggs and water) would have been a lot better and would have made the crust a shiny golden brown. But oh well! It came out great anyways. Plus we had some vanilla ice cream to serve with it!
Even after our dinner feast, the pie was devoured. The next day there was only a tiny slice left, which was gone by the time we left to go home.
It doesn’t look too appetizing in this picture, but it was delicious!
A couple of weeks ago I was asked to make cupcakes for a friend from work’s wedding shower. A few of us took her and her fiance (a former coworker) out for dinner Friday night. My friend loves vanilla cake while her fiance loves chocolate cake. Since I wanted to please them both, I made both chocolate and vanilla cupcakes with a simple buttercream frosting. One of their wedding colors is purple, so I colored the buttercream purple.
The chocolate cupcake recipe I used was the same one I made for my sister’s birthday cupcakes. My version of vanilla cake is a yellow butter cake. It’s one of my favorite cake recipes because it’s moist and delicious. I also tried a new technique for piping on the frosting which I think worked out pretty well. Instead of my usual swirl design, I tried a smooth “blob” look.
I loved the look of the cupcakes, but I knew they needed something on top. They looked a little plain and slightly naked. To dress them up a bit I placed an M&M on top. I wish I thought ahead and had time to find purple M&Ms, but I did what I could at the 11th hour.
When we were done with dinner and getting up to leave the restaurant, we had a few cupcakes left over. There was a couple sitting at the table next to us, so as I got up I asked them if they wanted a cupcake. At the exact same time they both shouted, yes! We all couldn’t stop laughing. They told me they had been eyeing the cupcakes and had dared each other to ask for one.
As I haven’t had time to bake anything this week, I decided to share something I did a few months ago. Awhile back I made my mom a Mother’s Day cake. It was the first cake I did outside of school so I was really excited to do this. The cake was a yellow butter cake, which is my version of white cake. I love this cake because it’s so moist but at the same time dense enough to stack and decorate. The frosting was Italian Buttercream. Italian Buttercream is so smooth and tastes amazing, however it’s not great for decorating. I also made a little batch of regular buttercream to make the roses. Regular buttercream holds its shape a lot better than Italian buttercream.
I threw a lot of different elements onto this cake. There are two types of borders (rope border and shell border), swiss dots along the side, buttercream roses and text. What can I say? I went a little overboard.
Not only was it my first time making and decorating an entire cake from scratch, it was also my first time transporting a cake. That was one stressful car ride. Every bump in the road (and as we know, there are a lot of bumps and potholes in Chicago), I would check on the cake even though it was safely taped into my cake carrier. It was the most nerve wrecking car ride I’ve ever had. The cake made it safe, which was a huge relief.