Monday, November 19, 2012

Other Whoopie Pie Filling

Hmm I typed this up once and set it to post a day later and it did not post and I cannot find what I typed up. Wonder what I did wrong.

Creamy Peanut Butter Filling

3/4 cup creamy peanut butter

1/2 cup softened butter

1 teaspoon vanilla extract

1 1/2 power sugar

In a medium bowl, beat peanut butter, butter and vanilla at medium speed with a mixer until smooth. Gradually add power sugar 1/4 cup at a time beating until smooth.

Impossible Good Coconut Cream Filling

Makes 2 1/3 cups

Make sure you add the butter before the marshmallow crème , or the food processor may have trouble incorporating everything.

1 cup sweetened flaked coconut

3/4 cup butter, softened

2  7 oz. jars marshmallow crème

3/4 cup powder sugar,

In the work bowl of a food processor, process coconut for about 30 seconds or until finely ground. Add butter; pulse until  combined. Add marshmallow crème; pulse until combined. Gradually add powder sugar 1/4 cup at a time pulse until smooth after each addition.

Sweet Fudge Chocolate Filling

Makes 2 cups

1/2 cup heavy whipping cream

1/4 teaspoon salt

1 1/4 cup semisweet chocolate morsels

1/2 cup butter, softened

3/4 cup powder sugar

In a small saucepan, heat cream over medium heat until steaming. Stir in salt. Place chocolate morsels in a medium bowl. Pour hot cream over chocolate; whisk until smooth. Cool completely.

Add butter to chocolate mixture; beat at medium speed with a mixer until fully incorporated. Gradually add powder sugar, 1/4 cup at a time; beat until smooth.

These filling ideas come from Cooking with Paula Deen July/August 2011 issue.

I have made the coconut cream filling and it is very good. 

Friday, November 16, 2012

I played with EQ the other day

 

I saw an idea something like this so I got out EQ and played and came up with this. Not sure the colors are great but was just messing around. tree

Tuesday, November 13, 2012

Pumpkin Whoopie Pie Cookies

 

Well I needed a special treat to take to a meeting yesterday and I had gotten a couple cans of pumpkin the other day so my mission was Pumpkin Whoopie Pies.  So I did an internet search and found this recipe for  Cookie recipe

Now the filling did sound good on this site but I really wanted to make the filling that I found in a Cooking with Paula Deen magazine July/Aug 2011. Yepper I made the Pumpkin Whoopie cookies from above though I did put in the spices a little bit differently (I know always messing with something) I used the cinnamon 2 Tablespoons as the recipe said then I went and got out some nutmeg, cloves, cardamom, and ginger and put in about 3/4 of a t of each.  My cookies looked a little darker then the ones pictured on the site above but they tasted pretty good to me. 

No the filling I used is this one

Luscious Caramel Filling

it makes 2 cups.

1 cup firmly packed dark brown sugar

6 Tablespoons heavy whipping cream

1/2 teaspoon salt

11 Tablespoons butter softened

1/2 cup confectioners sugar

In a small saucepan, combine brown sugar, cream and salt. Bring to a boil a over medium heat; cook for 1 1/2 minutes, stirring constantly. Remove from heat and cool completely.

In a medium bowl, beat cooled brown sugar mixture and butter at medium-high speed with a mixer until smooth. Gradually add confectioners sugar, 1/4 cup at a time  beat at medium speed until smooth.  I think I ended up adding an extra 1/4 cup of confectioners sugar to the recipe to get the thickness I wanted. 

New Kitchen

Well last weekend we started the empting of the kitchen. Boxing up stuff and moving some things to the camper that is going to be the summer...