Whoopie Pies (Whoopie!)

Whoopie pies, just in time for Valentine's Day.

If you are one of those people who insist on calling Valentine's Day "Singles Awareness," you might want to stop reading about now. You see, I am not one of those people. Honestly, I've only had a significant other for one V-Day in my life and he was out of town for it, so it's not that I am one of those lucky-in-love girls who likes the day because she gets gifts.

I just like Valentine's Day. I am single. And I like Valentine's Day. I mean. Of course, the day really should be called "National Chocolate and All Things Decadent Day." And anyone can take part in enjoying a good piece of chocolate some buttery lobster or whatever your fancy is. 

Also, a specific day to take the time to show your loved one how you feel isn't all that bad anyway. Yes, I know, you should do that every day, but it's kind of nice to have a holiday for it. I mean, we should celebrate Christ's birth 365 days a year too, but Christmas is a good time to slow down and really take the moment in. Same goes for V-day, whether you have met your significant other already or are still waiting.

As for me, my Valentine's Day evening is being spent at church with a 20 or so wonderful people for whom I am cooking dinner (honey curry chicken, brûléed sweet potatoes, broccoli, and chocolate covered strawberries for dessert). Fun, food, and fellowship with people I love, who could ask for more?

While you are appreciating the people who have been placed in your life, take some time to make and enjoy some whoopie pies, k?

I love minis, I can fit over 30 on one sheet.

Mmmm, all baked and ready to sandwich with frosting.

Whoopie pie filling is so addictive.

Testing my first whoopie while taking pictres, yum.

Cakes

• ½ cup butter
• 1 cup brown sugar, packed
• 1 teaspoon espresso powder, optional
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup Dutch-process cocoa
• 2 ⅓ cups King Arthur Unbleached All-Purpose Flour
• 1 cup milk

Filling

• ½ cup milk
• 2 ½ tablespoons all-purpose flour
• ½ cup shortening
• ½ cup white sugar
• ½ teaspoon salt
• 1 tablespoon vanilla extract

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth.

Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Drop the dough by ½ a tablespoon onto the prepared baking sheets, leaving plenty of room between the cakes; they'll spread.

Bake the cakes for 9-11 minutes, till they're set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

To make the filling: In a medium saucepan, whisk together the ½ cup of milk and 2 ½ tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, ½ cup sugar, ½ teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. 

A mixture of recipes from King Arthur (cakes) and allrecipes (filling)

Makes about 40-45 mini pies.

Red Wine Chocolate Cake. Eat this!

Oh. My. Gosh. I will never waste a drop of red wine again. I swear. This cake is so good, please stop what you are doing and make it. Now. You will not regret it. The only reason someone would be mad at your for leaving work early is that you ate all of this without sharing.

This cake is moist and the flavor of the wine is pronounced, but blends perfectly with the cocoa. Although it has sugar, it is not overly sweet and you can sense the bitter taste of the cocoa. I tried two recipes for red wine chocolate cakes and this one is the definite winner. I will be making this as soon as I have another bottle of red wine to use up -that shouldn't take long, as I am a light weight and can only drink 1/2 or 1 glass of wine in an evening.

Seriously, the combination of red wine+chocolate almost rivals my love for peanut butter+chocolate+banana. This is dangerous.

Red Wine Chocolate Bundt Cake

Unashamedly taken from Food and Wine

2 cups all-purpose flour

3/4 cup natural unsweetened cocoa powder (not Dutch process)

1 1/4 teaspoons baking soda

1/2 teaspoon salt

2 sticks unsalted butter, softened (1 cup)

1 3/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups red wine

Confectioner's sugar, for dusting

Whipped cream, for serving

Preheat oven to 350F. Butter and flour a 12-cup bundt pan (10 inch round). In a bowl, whisk the flour, cocoa, baking soda, and salt.

In a large bowl, using a mixer, beat the butter with the sugar at medium-high speed until fluffy (4 minutes). Add eggs one at a time, beating until incorporated after each one. Add the vanilla and beat 2 more minutes. Alternately fold in the dry ingredients and the wine in turns, until just incorporated.

Scrape the batter into the prepared pan, and bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out on a rack; let cool completely. Dust the cake with confectioner's sugar and serve with whipped cream.

Boston Cream Pie

So this is the dessert I chose to serve for Christmas dinner this past year. Well, my mom asked for it and so I decided to go for it. Although the 3 components (cake, filling, glaze) took a bit more time than I usually put into a recipe, it was definitely worth it. Also, I made the custard 2 days ahead, the cake the day before, and then did the glaze and assembly the morning of. Choosing to do the work over the course of a few days made it seem much less time-consuming.

Sitting here in 18F degree weather under my big feather blanket, wearing a hoodie and sweats and a hat, really makes me wish I was back in 86F degree Florida (where I was on Christmas when I ate this delicious dessert.) This is a great way to end a special dinner and is generally impressive, especially when you tell your guests that it was made entirely from scratch.

Boston Cream Pie

Custard

• 2 cups milk
• ¼ cup white sugar
• 2 egg yolks
• 1 egg
• ¼ cup cornstarch
• ⅓ cup white sugar
• 2 tablespoons butter
• 1 teaspoon vanilla extract

In a heavy saucepan, stir together the milk and ¼ cup of sugar. Bring to a boil over medium heat.

In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Cake (from Bakerella)

• 1 cup (2 sticks) of butter (room temperature)
• 2 cups of sugar
• 4 eggs (room temperature)
• 3 cups of sifted self-rising flour (or make some yourself)
• 1 cup of whole milk (room temperature)
• 1 teaspoon pure vanilla extract 
• ½ teaspoon butter flavoring (in the extract section)

Preheat oven to 350 degrees and grease and flour (2) 8 inch cake pans, then prepare about 10 cupcake tins with paper or foil liners because there will be extra batter, or just prepare a 3rd 8 inch cake pan for the extra batter. Have fun with the cupcakes, feel free to make mini boston cream pies like I did.
Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added.

Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed. Divide batter equally into two, filling about 1/2 full cake pans, then fill whatever you want (extra cake pan, cupcake tins) with the extra batter. Bake and do with the extra batter however/whatever you desire.

Hold each cake pan about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes. Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks. I place my cake layers in the freezer to make for easier cutting/leveling.

Glaze *Do not make until custard has chilled and cake layers are cooled/frozen and ready to be assembled, because the pie must be assembled immediately upon making the glaze.

• 1 1/4 cup semisweet chocolate chip
• 6 tablespoons butter
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Assembly

Unwrap plastic wrap from your two cake layers. Place cake layers on a smooth service (I put them on a piece of parchment or wax paper on my counter) with the rounded side up. With the tool of your choice (I use a large serrated bread knife), slice the rounded portion off so that both sides are now completely level. Do this to both cake layers.

Place one of the layers on a cake stand that has a piece of parchment or wax paper cut to the size of the stand, then take custard and heap a generous portion onto the middle of what is now the bottom cake layer. Spread custard out to the sides, making sure to keep the amount of custard equal across the cake -mine was about 1/2 inch thick; you will not use all of the custard, so save the rest for a later use or for mini cream pies if you made cupcakes . Gently place second cake layer on top of custard layer.

*Now you can make the glaze*

Spread warm glaze over top of cake, letting it drizzle down the sides, being sure to cover the entire cake. This is why you cut a piece of paper to go underneath the cake, so that it catches the drips. There will be a little leftover, so feel free to use for the mini cream pies, or for dipping fresh fruit, pretzels, marshmallows or whatever else you on hand.

Chill in the fridge until glaze hardens (an hour or so?). I left mine in the fridge for a few hours while we prepared Christmas dinner.

Enjoy!

My ugly, but oh-so-yummy and personal-size mini Boston Cream Pies
made from the leftover batter that I put in cupcake tins. 

Shoe Tying Cake

Mmmm, chocolate cake for 4-6 people. Yum.

No left overs, so no temptation to eat it for breakfast the next day (that may seem sad, but your body will thank you if you go for the oatmeal rather than the cake).

What was the occasion? Well, it was a very important week in the life of the little girl I babysit -she learned how to tie her shoes all by herself! To celebrate, she and I made a chocolate cake. She has been asking for one for the past 3 months or so, so it seemed fitting to finally make one in honor of such a milestone.

This was my first time frosting a cake and I wasn't really in the mood for a heavy butter cream frosting, so I made a whipped cream frosting. It added a cool and light touch to the cake, since the cake was a little dense (it probably would have fared very well with a butter cream, actually).

I am forever in search of the lightest cake ever, one that simply melts in your mouth and you barely know it's on your tongue. I believe I will try a chiffon cake next time in an attempt to achieve my cake nirvana. I spent probably half an hour reading up on chiffon cakes today. Who knew that they have only been around a few decades? Some guy in California came up with them. They are supposedly a mix between a sponge cake and an angel food cake. I am excited.

Let me know if you need a cake for a party, it will give me the perfect excuse to try a chiffon cake. Oh, and please buy me a bundt pan to make it in.