Good Food Good Fun

Archive for the ‘Treats’ Category


My hand mixer was not woman enough to handle three bags of semi-sweet chocolate chips for the tripled recipe. She started steaming and I had to do the mixing by hand.

Slowly, the chips start taking to the batter.

And, voila. Dough is ready.

“Get out of there already!”

“Perhaps my digger will be able to get them.”


This experiment turned out great, except next time I would toast the marshmallows directly on an open flame to get them bubblier and browner.

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Some pictures from a dessert buffet last week…  I didn’t do any of the baking, but snapped these shots of friends’ baked, gooey wonders.
This is an angel food ice cream cake topped with slivered chocolate pieces.
The filling was chocolate ice cream and the cake was frosted with whipped cream.

Gingerbread cookies. My friend said she’d heard you can reduce the sugar in any baked good by 3/4 and it still tastes the same.  After experimenting with these she maintains that is not the case. She compensated by rolling them in extra sugar and powdered sugar.  They were still really good.

And, lastly were these brownies.  Ten minutes before they were done baking, my friend covered the underdone brownies in jumbo marshmallows and put them back in the oven.  After they were completely cooled, she frosted the marshmallow layer with fudge frosting. A very nice excuse to use a fork to eat a brownie.

Good recipes are meant to be shared.  Nothing is more distasteful to me when individuals hoard their recipes for fear of letting others in on their “secret.” And even armed with your recipe, most people will still swing by the grocery store on their way to an event, rather than making something homemade and truly tasty, sans Crisco.

The original inspiration for these cookies came from my college roommate’s mother, Mrs. Kowalski.  The batter is simple and the original recipe calls for Devil’s Food Cake as the flavor base. I got a little experimental and made Carrot Cake Whoopie Pies along with the traditional Devil’s Food Cake Whoopie Pies, as this is the last birthday party in the Senator’s office my husband will be bringing in treats for and the higher-powers that be specially requested these.

Behold, your Whoopies:

First, bake the carrot cake cookies.

First, bake the carrot cake cookies.

Then bake those Devil's Food Cake cookies.

Then bake those Devil's Food Cake cookies.

Whip up a plentiful bowl of cream cheese frosting to spread between the cookies.

Whip up a plentiful bowl of cream cheese frosting to spread between the cookies.

And start spreading the fun.

And start spreading the fun.

The Carrot Cake version ended up quite good.

The Carrot Cake version ended up quite good.

Forty Whoopie Pies should suffice.

Forty Whoopie Pies should suffice.

Packed and ready for school, er, work. Thanks, Michael indeed.

Packed and ready for school, er, work. Thanks, Michael indeed.

And now the recipe:

Carrot Cake Whoopie Pies

2 boxes Duncan Hines Carrot Cake mix (substitute Devil’s Food Cake mix for chocolate version)

4 eggs

1/2 cup butter

Mix by hand with a wooden spoon.  Drop by tablespoon for two-bite size cookies or by ice cream scoop for mondo-size cookies onto sprayed cookie sheet.  Bake at 375 degrees for 8 minutes. Immediately place cookies onto wire rack to cool.  Cookies will still be very soft.  Let the cookies firm up and cool down for at least 20 minutes.

For the frosting, mix in food processor:

8 oz. cream cheese

1/2 cup butter

4 cups powdered sugar

1 tsp. vanilla

According to your discretion, frost a cookie with the appropriate amount of frosting (the more that spills out of the sides, the better) and top with a similarly sized cookie. Must be enjoyed with a glass of milk to enjoy the flavors and texture of the Whoopie Pie at its finest.


February 2017
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