Whoopie Pies – a.k.a – Devil Dogs

A little bit fussy, Cookies

Devil Dogs are a favorite of my mother-in-law who grew up in Massachusetts. This is an adaptation of her mother’s recipe. The original recipe states that it is critical you use Marshmallow Fluff, not Marshmallow Creme. Even if it means driving east until you see it in the grocery store.

Cakes:

  • 4 cups flour
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups milk

Marshmallow Cream:

  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 tsp vanilla

Make Cakes: Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.

Sift together flour, cocoa, soda, powder and salt in a medium mixing bowl.

Cream butter and sugar until light and fluffy. Add vanilla and eggs and mix to combine. Stir in dry ingredients, alternating with milk. Mix well.

For Whoopie Pies: Scoop with a tablespoon or cookie scoop onto prepared cookie sheets, leaving 2″ between cookies. For Devil Dogs: Fit a piping bag with a large round tip and pipe 3″ lines onto prepared cookie sheets, at least 2″ apart. You can also pipe rounds for whoopie pies instead of scooping if you want more uniform cakes.

Bake at 425 degrees for 8-10 minutes, until barely firm in the center.

Make Filling: Cream butter until light. Add powdered sugar and beat until very light and fluffy. Fold in marshmallow fluff and vanilla by hand with a rubber spatula until the color is uniform and there are no streaks.

Match up the cakes. Using either a spoon/cookie scoop, or a pastry bag fitted with a round tip, fill one half of the cookies with about 2 tablespoons of filling per cookie. Sandwich and press gently until the filling reaches the edges.

These are best eaten within a day or two at room temperature. Or refrigerate them and they will keep longer. It’s really hard to not eat 4 of these in one sitting.

Homebakers Collective July Challenge: Bake Your State

A little bit fussy, Homebakers Collective Challenge, Pie

Iowa Cherry Pie

I have moved around too much to feel ownership of any state other than the state I was raised in. Iowa means a lot of things to me, but dessert-wise, it has to be pie, and cherry pie in particular. It was my birthday request every year as a kid. I remember when the cherries on the tree were ready, everyone would get together to pick them, then gather around the porch table armed with bobby pins to pit the cherries. Cherry juice would run down your forearms to your elbows until you were so sticky you had to hose off.

Pie Crust:

  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 TBSP sugar
  • 1 stick cold butter (115g), cut into pieces
  • 1/3 cup lard (70g), cup into pieces
  • 1/3 cup ice water

Combine flour, salt and sugar in food processor. Add butter and lard and pulse until the butter pieces are no larger than peas. Add ice water and pulse until dough just comes together, about 5 times.

Divide dough into two pieces, shape into disks, wrap in plastic wrap and refrigerate.

Cherry Pie Filling:

  • 2 pounds sour pie cherries, thawed if frozen
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 TBSP lemon juice
  • 2 TBSP butter
  • 1/4 almond extract

Drain cherries, reserving liquid – you should have a little more than 1 cup. Place cherries in a medium bowl.

Combine sugar, salt, and cornstarch in a small saucepan. Gradually add reserved cherry liquid and lemon juice, whisking until smooth. Cook over medium heat until thick and clear. Remove from heat, stir in butter and almond extract. Pour over cherries and stir to combine. Sneak a taste here.

Assemble and Bake:

Preheat oven to 450 degrees. Roll out each pie crust between two pieces of wax paper, peeling the paper and flipping the crust over to make rolling easier and uniform.

Line pie plate with bottom crust. Refrigerate until ready to use. Cut top crust into strips, if you’re doing the lattice. On a square of wax paper, prepare the lattice by weaving the strips together, starting with the longest pieces in the middle and working outwards. Sandwich the lattice crust with another piece of wax paper and refrigerate for 15 minutes to firm it up. Pour prepared cherry filling into bottom crust. Brush the edges with egg wash. Peel one piece of wax off the lattice and gently flip it over onto the pie, trying to get it centered. Crimp the pie and trim the excess pastry.

Bake at 450 degrees for 15 minutes, reduce heat to 375 degrees and bake for an additional 30-35 minutes, until the crust is golden brown and the cherries are bubbling.

Tres Leches Cake

A little bit fussy, Cakes

This is a winner.

Cake:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup milk
  • 1/2 cup butter
  • 1 1/2 tsp vanilla
  • 4 eggs, room temperature
  • 2 cups sugar


Whipped Cream Frosting:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla

Make Dulce: Place can of sweetened condensed milk in a medium saucepan, cover with water by several inches, and bring to a simmer over medium heat. Simmer for 2 hours, adding water to keep the can covered if necessary. Remove from water and let cool to room temperature.

Make Cake: Preheat oven to 325 degrees. Grease a 9×13″ pan.

Combine flour, baking powder, salt, and cinnamon in a medium bowl.

In a small saucepan, combine butter, milk and vanilla over low heat until the butter has melted.

Meanwhile, place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs on medium-high speed, and gradually add the sugar. Whip until thick and light, about 5-7 minutes.

Pour the milk and melted butter mixture into the eggs on low speed until the mixture is combined. Add the flour mixture and stir on low, then increase speed to medium and whip for 1 minute, until the mixture is smooth.

Pour into prepared pan. Bake for 30-35 minutes, until the cake is lightly browned.

Meanwhile, combine cooled sweetened condensed milk, evaporated milk, heavy cream and vanilla together in a large measuring cup.

Poke lots of holes in the cake all over. Slowly pour milk mixture evenly over hot cake. Let sit for 20 minutes, then refrigerate for at least 2 hours, or overnight.

Whipped Cream Frosting: Combine heavy cream, powdered sugar and vanilla in a mixing bowl and whip until firm. Spread over cooled cake.

Cut into squares and serve.

Homebakers Collective March Challenge:

A little bit fussy, Homebakers Collective Challenge, Pie

Pie Challenge: Raspberry Lemon Chess Pie

This is an optimistic pie. Dedicated to my preggo sister.

Check out the other baker’s pies on: https://homebakerscollective.com/2020/03/31/march-challenge-a-pie-to-say-goodbye-to-winter/

Crust:

  • 1 1/4 cups flour
  • pinch salt
  • 1 1/2 tsp sugar
  • 1/2 stick butter, cut into tablespoons
  • 60g lard, cut into tablespoons
  • 5 TBSP ice water

Raspberry Filling:

  • 1 1/2 cups raspberries
  • 3 TBSP sugar
  • 2 tsp cornstarch
  • 1 tsp lemon juice

Chess Pie Filling:

  • 2 cups sugar
  • 1 stick butter, melted
  • 4 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 1/4 cup cornmeal
  • zest of 2 lemons
  • 6 TBSP lemon juice
  • 2 TBSP cornstarch
  • 1 tsp vanilla

Fancy Pants Pie Decoration:

  • powdered sugar
  • freeze dried raspberries

Make crust: Preheat oven to 375 degrees. Pulse flour, salt, butter, and lard in food processor until butter and lard are the size of peas. Transfer mixture to a medium bowl. Add ice water and stir with a fork until incorporated. Turn out onto work surface and work dough together until it forms a ball.
Roll out between sheets of wax paper.

Line a 9-inch pie plate with dough, prick with a fork and freeze for at least 15 minutes.

Partially Bake Pie Crust: Line the frozen pie dough with foil, fill with dried beans, rice or pie weights. Bake for 15 minutes. Let cool and remove foil.

Make Raspberry Filling: Combine all ingredients in a small saucepan and bring to a simmer. Cook for 5-10 minutes, breaking down raspberries with a spoon if necessary. Pour into a fine mesh strainer and press through to remove raspberry seeds. Reserve about 2 tablespoons of strained filling (no seeds) for decorating on top if desired. Then, if desired, add back in about 2 tablespoons of seeds to the rest of the raspberry filling for texture. Chill until ready to use.

Make Chess Filling: Combine sugar, cream, butter, eggs, egg yolks, cornmeal, lemon zest and lemon juice and cornstarch in a medium saucepan. Cook over medium heat, whisking constantly until thick, about 7 minutes. Whisk in vanilla.

Spread chilled raspberry filling in the prepared pie shell. Pour thickened chess pie filling over raspberry. Bake for 35-45 minutes, until the filling has set in the center and is just starting to brown.

Let pie cool completely.

For Plaid Design: Cut several 2″ strips of paper. Place paper on chilled pie, leaving 2″ between strips. Dust with powdered sugar. Remove strips. Place paper strips across the pie perpendicular to the white stripes. Combine equal weights of powdered sugar and powdered freeze dried raspberries (pulverized in blender or food processor). Sift over pie to create the pink stripes. Dust the sugar off of the exposed pie crust with a pastry brush. Place reserved raspberry filling in a piping bag with a small round tip. Pipe one raspberry stripe along the side of every pink stripe and two raspberry stripes along the side of every white stripes. Chill until ready to serve.

Chocolate Black Sesame Rugelach

A little bit fussy, Cookies, Food Hoarding Confessions

A little leftover hand pie dough, black sesame paste from my freezer, and a bar of chocolate with almonds all found each other today.

Dough

  • 4 ounces cream cheese, straight from the refrigerator
  • 1 stick butter, straight from the refrigerator
  • 1 cup flour
  • 2 TBSP sugar
  • 1/4 tsp salt

Black Sesame and Chocolate Filling

  • 1/4 cup black sesame seeds, toasted
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 4 ounces bittersweet chocolate (with or without almonds), chopped

1 beaten egg and coarse sugar for topping

For the dough: Cut the cream cheese and butter into cubes. Place flour, sugar and salt in food processor and blend. Toss in cream cheese and butter. Pulse until the dough comes together – check it by taking the lid of and pinching some dough – if it sticks together it is ready.

Divide dough into two pieces and wrap each in plastic wrap. Chill in refrigerator for at least 1 hour or overnight.

For the filling: Toast sesame seeds in a small skillet. Let cool completely. In a food processor or blender, combine cooled sesame seeds, butter and sugar. Process into a paste.

Chop chocolate into small pieces and set aside.

When ready to assemble: Preheat oven to 350 degrees. Line two rimmed baking sheets with foil (these will leak a bit).

Divide the dough into two. One at a time, roll out on lightly floured surface to about a 10-inch circle. Spread 1/2 of black sesame paste onto one circle and sprinkle half the chopped chocolate on top.

Cut the circle into 16 pieces, like a pizza, first in half, then quarters, then into eighths, etc… Roll up each triangle starting with the fat end of the triangle. Place on the prepared cookie sheet. Repeat with remaining dough and filling.

If desired, brush with beaten egg and sprinkle with coarse sugar.

Bake at 350 degrees for 20-25 minutes.