Granny’s Whoopie Pies

Granny's Whoopie Pies
The best chocolate cookie with buttercream filling ever!

Granny’s Whoopie Pies are one of my all-time favorites for summer. As a child not only did my granny make these, my mom, and my aunt! These delicious chocolate mini cakes with a sweet buttercream center is off the charts amazing.

I remember playing outside and mom calling us in to help her ice the center and enjoy these scrumptious Whoopie Pie treats! What I like most about them, the cake isn’t over sweet. Combined with the buttercream icing centers, it’s a perfect balance between savory and sweet, giving a sophisticated taste. Of course as a child, I didn’t have that level of thought about my food, I just knew they were delicious.

For today’s bake, I cut the recipe in-half. It worked just as well as the full recipe. The half recipe gave me a dozen nice sized Whoopie Pies. Just enough for us the enjoy for a few days.

One trick, I chilled the dough overnight so it was good and cold before the bake. I also used a cookie sized ice cream scooper that gave each cookie the perfect size.

Be sure to share your bake if you try these amazing Whoopie Pies, you won’t be disappointed in the results.

Enjoy the bake!

Granny’s Whoopie Pies

1 cup shortening

2 cups sugar

2 eggs

5 cups sifted non bleached flour

3/4 cup cocoa

1 1/2 tsp salt

1 cup sour milk (1 cup with 1 tsp vinegar)

1 cup hot water

2 tsp baking soda

2 tsp vanilla

Beat shortening, sugar and eggs until smooth. Add dry ingredients (not soda) and sour milk, alternating until fully combined.

Boil water and let sit for 2 minutes before adding baking soda to hot water. Add hot water soda mixture to the batter, then add vanilla. Combine on low speed for about 1 minute.

Chill overnight or at least until fully cooled.

Bake on parchment paper or silat your cookies, I was able to get 6 cookies per cookie sheet to ensure you have enough room and they don’t touch each other during baking.

Bake at 350 degree oven from 10-12 minutes depending on the size cookie you’re making.

While baking, make the filling.

2 tablespoons vanilla

1 cup shortening

3 tablespoons milk

4 cups powdered sugar

Beat all ingredients together for up to 5 minutes with a mixer. Chill.

Use filling to put two cookies/cakes together.

I like these with Cool Whip as well, experiment with fillings, but Granny knows best!

Enjoy!

 

Nutrition Facts – Cookies
Servings: 24
Amount per serving
Calories 250
% Daily Value*
Total Fat 9.7g 12%
Saturated Fat 3.1g 15%
Cholesterol 14mg 5%
Sodium 263mg 11%
Total Carbohydrate 38.6g 14%
Dietary Fiber 1.5g 5%
Total Sugars 17.3g
Protein 4g
Vitamin D 1mcg 7%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 107mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
Nutrition Facts – Filling
Servings: 24
Amount per serving
Calories 157
% Daily Value*
Total Fat 8.6g 11%
Saturated Fat 2.6g 13%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 20.2g 7%
Dietary Fiber 0g 0%
Total Sugars 19.8g
Protein 0.1g
Vitamin D 0mcg 0%
Calcium 3mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by
Cinnamon Rolls

Classic Cinnamon Rolls

Cinnamon Rolls
Apple Cinnamon Rolls

Cinnamon Rolls
Chocolate Peanut Butter Cinnamon Rolls

Cinnamon Rolls

It’s been a busy week of baking, experimenting with recipes and coming up with something yummy to share! Since I’m not as familiar with breads, it is indeed a bit more work to gain comfort in recipes. Unlike sweet treats like pies, cookies or other baked desserts, I’m finding great pride in my work so far baking breads.

However, taking a nod back to sweets, I had to dig back into my recipe book that my mom gave me when I went off to college. She shared lots of baking recipes from family favorites. Banana Split Dessert, Velvet Chocolate Cake, Granny’s Apple Salad, and one of my favorites, cinnamon rolls.

Cinnamon Rolls are something I remember enjoying as a kid. My aunt Linda would make big batches of Grand Cordell’s yeast rolls and we used that dough to make yummy cinnamon rolls.

This go around, I wanted to add something fun, so I decided to include apples in my first batch. The recipe makes two gorgeous 9″ circular pan full of rolls to enjoy. The second batch, I made something the kids would enjoy, chocolate peanut butter cinnamon rolls. The subtle flavors of cinnamon with the chocolate and peanut butter chips was a big hit!

The dough is soft and easy to work with. And I love to sneak a small pinch of raw dough, delicious! But don’t tell the kids, I always tell them it’s not good for you unless it’s baked. What’s the saying? “Do what I say, not what I do!” So appropriate for this bake.

Below is the recipe. Enjoy the bake!

Trace

Cinnamon Rolls

Cinnamon Roll Dough Recipe

2 1/4 tsp of active dry yeast = 1 packet

4 1/2 to 5 1/4 cups of flour – start with the lowest amount first

1 cup milk

1/2 cup of butter

1/3 cup sugar

1/2 tsp salt

3 eggs

In a large mixing bowl, combine 2 1/4 cup of flour withe the yeast. Stir gently to incorporate. Set aside.

In a saucepan, heat and stir milk, butter, sugar and salt until warm (don’t exceed 130 degrees Fahrenheit so you don’t damage the yeast. Slightly steaming and the butter is almost melted.

Rest the hot mixture for a minute or two to be sure it’s not too hot and then mix with the flour and yeast mixture along with the eggs. Stir using a wood spoon.

Then use an electric mixer and combine gently on low speed for about 30 seconds and scrap the sides. Then beat at high speed for a few minutes. This gives you a nice starter base for the dough and then you can incorporate as much flour as possible to create a nice consistency. I used a wooden spoon to mix in the remaining flour.

Turn out and knead for a few minutes until you obtain a nice consistency of the dough and when it’s stretched it doesn’t tear.

Mound in a ball and place in a greased glass bowl and cover with a damp cloth. Place in a warm area to rise until doubled, mine took about an hour.

Punch down dough and let it rest while you prepare you baking pans. Then you can make your fillings. (See below)

After the dough has rested you can cut in half and roll out to a 13″ x 9″ rectangle. Fill with your filling of choice and roll long end to create a 13″ roll. Measure out with a sharp knife to create 12 even rolls. I trimmed each end before I marked my cut lines.

Place in greased pans and let rise for about 30 minutes then, bake at 350 degree oven for about 26 – 28 minutes. I’d start with 25 minutes. If you don’t want to bake right-away, you can place your pan into the refrigerator to slow down the yeast and save for up to 24 hours.

Apple Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

2 tbs cinnamon

1 cup of finely chopped apples (I used Granny Smith apples)

Combine all the ingredient in a medium bowl while the dough rests. I used my hands to really incorporate and make into crumbles. With the wet apples, you may want to add a bit more flour to accommodate the wetness of the apple bits.

Smear all over your rolled-out dough from edge to edge before rolling.

Cinnamon Rolls

Chocolate Peanut Butter Cinnamon Filling

1/2 cup of butter at room temperature

3/4 cup brown sugar

1/4 cup of flour

1 tbs cinnamon

1/2 cup of semi-sweet chocolate chips

1/2 cup of peanut butter chips

Combine as above and smear all over rolled-out dough from edge to edge before rolling.

Icing Recipe

1 1/2 cup of confectioner’s sugar

1 to 2 tbs of half and half or heavy cream

1 tsp of vanilla extract

1 tbs light corn syrup

Combine until you reach a nice consistency. Place over warm cinnamon rolls.

 

 

Somoa Cookie Pie

Somoa Cookie Pie

In the spirit of our Girl Scout Cookie season, we couldn’t get enough of the Somoa Cookies, so this weekend, I decided to give a try at a Somoa Cookie Pie! The results were amazing! Cookie crust topped with coconut, chocolate and caramel! Nothing’s better and now we can eat Somoa cookies anytime!

This recipe is a non-mixer recipe, super easy and the great thing is your Somoa Cookie Pie can be done from start to finish easily within 45 minutes! And with the week I’ve had, that’s exactly what I need, quick and easy dessert option for the family.

Enjoy the bake!

Trace

Somoa Cookie Pie

1.5 cups Coconut Shreds

1/2 cups salted butter

1 large egg

1 tsp vanilla

1/2 cup light brown sugar

1 1/4 cup of all-purpose non bleached flour

1/2 tsp salt

1 cup of mini semi-sweet chocolate chips

1/4 cup of mini semi-sweet chocolate chips reserved for later

1/2 cup of sweetened condensed milk

6 oz of caramel candies

1/4 cup of heavy cream

Melt the butter and add you egg, vanilla and light brown sugar to a medium size bowl. Using a wooden spoon, stir completely until thoroughly combined.

Next, add the flour and salt mixture. I sifted the two together. Stir gently until completely moistened.

Using a spatula, pour the cookie mix into a 9″ pie plate greased.

Bake at 350 degrees for about 15 minutes.

While baking, make your caramel syrup, melting the candies removed from their wrappers in a microwave. Melt completely and then carefully add your heavy cream a little at a time and stir until combined thoroughly and you have a nice caramel sauce.

Sprinkle the semi-sweet chips on the cookie bottom, then add your coconut shreds and push all the way to the edges. Pour evenly the sweetened condensed milk. Evenly pour the caramel sauce.

Place in oven and bake for about 22-25 minutes.

Pull out and place on a cooling rack. While it cools, melt the reserved chocolate chips in the microwave to create the well-known Somoa Cookie stripes on top of the pie. I had extra chips left over and then sprinkled those on top of the stripes. However, I think it was too much chocolate! The balance was a bit off, but if you’re a lover of chocolate, bring it on!

There you have a Somoa Cookie Pie!

Enjoy the bake!

Somoa Cookie Pie

 

Chocolate Pecan Pie

Chocolate Pecan Pie
Delicious pecans and chocolate!

Chocolate Pecan Pie

To continue with the Pie Month theme, I’m pulling out one of my favorite recipes and adding a dimension of chocolate to this Chocolate Pecan Pie!

Every since I can remember, pecan pie was a staple for family gatherings, granny always had a pecan pie with loads of cool whip to place atop. I loved, but was hesitant to try adding something.

My friend over the Holidays made a pecan pie with chocolate. I hadn’t tried it, just heard about it. So I thought I would give it a try and the results were AMAZING!

Our dear friends had one of our sons over for a playdate/overnight! And he was a single-dad that weekend, as his wife was traveling for work. So, I thought as a nice gesture, I would make a Chocolate Pecan Pie as a thank you for having Donavan over. I did know the pecan was his favorite.

The recipe is classic and all you have to do is place 3/4 cup of semi-sweet chocolate pieces in the bottom of the pie shell before adding the filling! The results, one of the most delicious pies. The flavors are dimensional and rich!

Here is my granny’s recipe for her famous Pecan Pie with a twist, Chocolate!

Enjoy the bake!

Trace

Chocolate Pecan Pie Recipe

Single-Pie Crust

1 1/4 cup all-purpose flour unbleached

1/2 cup shortening

1/4 tsp salt

3 to 4 tbs of ice-cold water

I make mine in a food processor with good results. Combine salt with flour and then add shortening to the flour mixture and mix until crumbles. Then add cold water, one tablespoon at a time until you reach the consistency of large sticky crumbles. Pour onto a floured surface and gently need. Not too much, then allow to chill a bit in refrigerator before rolling.

Filling

3 eggs

1 cup of light corn syrup

3/4 cup sugar

1/3 cup of melted butter

1 1/2 tsp of vanilla

1 1/4 cup of pecans

3/4 cup of semi-sweet chocolate chips

Slightly beat eggs and put in a medium bowl, add corn syrup, sugar, melted butter and vanilla, stir with a whisk or wooden spoon. Once completely combined, add your pecans.

Roll out your dough and place at the bottom of the 9″ pie plate. I used the Petal Edge for my pie. Pink like normal and then use a fork in-between the peaks of the crust dough.

I like to blind bake mine for about 10 minutes with pie weight and another 6-8 minutes with the parchment and weights removed. This ensures no soggy bottoms.

Once you pie shell has cooled, add the chocolate chips to the bottom of the pie shell before adding the filling. Cover the crust with foil to prevent becoming to dark.

Bake in a 350 degree oven for about 25 minutes with the foil and then remove the foil. I use a crust protector you can pick-up at local kitchen gadget store. After 25 minutes remove and bake for another 20 to 25 minutes. If you like your crust nice and dark, add a cream and egg wash to the crust for the final baking time.

Remove and let cool. Prepare fresh whipping cream before serving or cool whip!

Enjoy the bake!

Nutrition Facts – Chocolate Pecan Pie
Servings: 10
Amount per serving
Calories 475
% Daily Value*
Total Fat 27.8g 36%
Saturated Fat 11.8g 59%
Cholesterol 65mg 22%
Sodium 121mg 5%
Total Carbohydrate 55.3g 20%
Dietary Fiber 0.4g 1%
Total Sugars 36.3g
Protein 3.8g
Vitamin D 9mcg 44%
Calcium 13mg 1%
Iron 1mg 6%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

 

Cake Recipes - Chocolate Cake

Cake Recipes – Chocolate Brownie with Chocolate Chip Cookie Dough Cake

Cake Recipes

Cake Recipes are key to a great bake and they can be so easy, yet so complicated. For this bake, we went for easy with twist.

So, what happens when you ask your kids what they would like for me to make. Each had their own opinion of course, however they all included chocolate. So my oldest, Nicholas, he said, “Lets make a chocolate cake with brownies, chocolate chip cookies and then that fudge ganache we did on the last cake you made!”

I looked at them and said okay! So let’s start experimenting. couldn’t let my kids down now could I??? So what cake recipes could I use for this bake?

This is what I came up with. I used a great go to brownie recipe, nudged the ingredients to make it a bit more cake like, made a batch of chocolate chip cookie dough to dollup into the cake batter before baking, would it work? I’ve never baked anything inside a cake, other than chocolate chips coated in flour…that seamed to work, so I gave it a try!

I had to garner patience, as you know I’m not the most patient baker, but I’m learning. Because of the depth of the batter, the addition of the cookie dough, it took about 20 minutes longer than a “normal” cake would take in the pans I use all the time. I was so worried it would dry out the cake being in so long, but in fact it didn’t to my surprise. But definitely needed the extra time, it was MASSIVE!

I created a great video with Nicholas on putting this together. Below is the link for you to enjoy and see first-hand the results. Below are the recipes!

VIDEO:  Chocolate Brownie with Chocolate Chip Cookie Dough Cake

What have you done that’s a bit “out of the box” when it comes to making something for the family? I’d love to hear about your experiments and what you learned while making them. Please comment below or message me anytime.

Look forward to hearing from you!

Enjoy the bake!

CAKE RECIPES

Chocolate Brownie Cake – one layer

1/2 cup of vegetable oil

5 oz semi-sweet chocolate chips

2 eggs – room temperature

1/2 cup sugar

1 1/4 cup of flour

1 tsp baking powder

1/8 tsp baking soda

1 tsp of vanilla extract

1 cup of milk

Combine the vegetable oil and sugar, mix thoroughly. Add in eggs one at at time. Beat for about 2-3 minutes on medium speed. While sugar mixture beats, melt the semi-sweet chocolate chips in the microwave at 50% in 30 second intervals until melted. Let cool for a bit.

In the meantime, combine your flour, baking powder and baking soda. Combine thoroughly. Add in your vanilla extract and beat.

Pour the melted chocolate into the sugar mixture and combine on medium speed, scrap sides and finish beating mixture. I beat the mixture on medium-high for another 2 minutes.

Alternating between the flour and milk, starting with the flour and ending with the flour. Pour into mixture until combined.

Pour your batter in well greased and floured pans (or use parchment) to avoid from sticking.

Dollup in spoonfuls of chocolate cookie dough around the perimeter and in the center. If you don’t put in center, it probably will bake faster, so adjust your time if necessary.

I used a half-a-batch of a traditional chocolate chip cookie dough and added just a bit of extra salt to help cut the sweet of the chocolate cake.

Bake at 350 for about 40-45 minutes. Watch it carefully so it doesn’t dry out and pull it out just as it’s finished.

Let cool on racks for a few hours. It’s dense and will remain warm for a bit of time I found. These cake recipes are dense and brownie like.

Icing & Finishing

I used a traditional buttercream icing for cake and made it extra stiff. The layers are heavy. Place half the batch of the butter cream icing or more in between the layers. I piped around the top edge of the cake to create a wall barrier for the chocolate ganache.

For the ganache:

2 cups semi-sweet chocolate chips

2/3 cup heavy cream

Heat the heavy cream in the microwave on 50% in 30 second intervals until just steaming. Don’t scorch the milk. Then pour hot cream over the chocolate chips and let stand. After a few minutes, combine with a spatula until creamy and glossy. Then place in fridge to cool down just a bit and thicken.

Pour the ganache in the center of the cake, creating a pool of ganache and the piping of the butter cream will keep it contained.

We topped with chocolate discs (melting chocolates) to finish the look.

Voila! A chocolate lovers dream cake!