Carrot Cake Whoopie Pies

 

If you've followed my blog you know I love Whoopie Pies ~ my favorite is the traditional chocolate cake like cookies filled with a sweet vanilla and marshmallow buttercream.  I have tried several flavor variations, but none were quite good, until this one.  This may not technically be a whoopie pie - the cookie is more flat like a cookie, and the filling a sweetened cream cheese.  But because it has the same idea - 2 delicious cookie/cakes sandwiching a yummy cream - I'm categorizing it with my Whoopies!!  The cookies is chockfull of carrots and oatmeal and traditional carrot cake spices and the filling has some nice spices too.

Recipe:
Cookies
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
4 oz  1 stick unsalted butter at room temp
1/2 cup light brown sugar
1/2 sugar
1 large egg at room temp
1/2 tsp pure vanilla extract
1 cup old fashioned rolled oats
1 1/4 cups finely grated carrots
Filling
8 oz cream cheese at room temp
1/3 cup confectioners sugar
1/4 tsp ginger
1/8 tsp allspice
1/3 tsp pure vanilla extract
2 Tbsps marshmallow fluff
Instructions:  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt in a med mixing bowl, set aside.  Beat the butter on low in the bowl of a stand mixer fitted with a paddle attachment.  Increase the speed to med and beat for 2 more mins until light and creamy.  Add the sugars and continue beating until very light and creamy.  Add the egg and vanilla and beat to incorporate.  Gradually add the dry ingredients along with the oats, beating until completely incorporated.  Stir in the carrots.  Using a tablespoon scoop, scoop mounds of dough onto the pan, spacing about 2 inches apart.  Place in the oven and bake for about 15 mins, or until brown and crips around the edges, and center is set.  Remove from the oven and transfer to a wire rack to cool.  For filling:  Beat the cream cheese in the bowl of a standing mixer fitted with a paddle on low, then increase to med and beat for about 3 mins or until light and creamy.  Add the remaining ingredients and beat until very light and fluffy.  When the cookies are cool, spread the flat side of a cookie with about 2 Tbsp of the filling, and top with a second cookie, flat side down, press together lightly.  Store airtight in layers separated by waxed paper, at room temp for up to a week.
Recipe slightly adapted from "Milk & Cookies"  Carrot Cake Cookie Recipe

From one of my favorite cookie cookbooks, available in my baking store:
http://astore.amazon.com/rosscoubak-20/detail/0811872548

 

Enjoy!

Tea Party Menu

I recently had my first "grown up" tea party for a small group of ladies and a few of our kids, and had fun coming up with a menu and serve ware for the party.  I found some good resources through books and websites and face book foodie friends.   Dainty food served on pretty serve ware and enjoyed with some good company made for a lovely evening!  I love the tea party theme and will keep building up my collection of pretty tea and serve ware.    Here's what I came up with and links for all the tea party goodies:

Setting the table

 

Tea Party Menu

Assorted Hot Teas

Hibiscus Sangria Iced Tea

Fresh Berry Tarts

Egg Salad and Watercress Finger Sandwiches

Apple Cinnamon Scones

Mini Carrot Cakes

Munchkin Donut holes

Assorted Chocolate Truffles

Sugar cubes, milk, honey, lemon slices

 

Setting out the food

 

Recipes and Recipe Links:

 

Egg Salad and Watercress Finger Sandwiches
4 hard boiled eggs, cooled
4 Tbsp mayonnaise
3/4 tsp Dijon mustard
salt and pepper
a handful of watercress leaves
8 slices thinly sliced white or whole wheat bread
butter at room temp for spreading
Instructions:  Thinly butter 3 slices of bread.  Mix the mayonnaise and mustard in a small bowl to combine.  Peel the eggs and mash them well with a fork in a medium bowl.  Add the mayo mixture to the eggs and mash again until the whites have broken up and the mixture is creamy.  Season to taste with salt and pepper.  Divide the mixture between 3 slices of bread and spread evenly.  Top each with watercress and a second slice of bread.  Press down gently with your hand and cut the crusts off with a serrated knife.  Then cut each sandwich lengthwise into three fingers.  Yields 12 finger sandwiches.

The delicious Fresh Apple Cinnamon Scones are from this King Arthur Flour recipe:
http://www.kingarthurflour.com/recipes/fresh-apple-cinnamon-scones-recipe

Berries and Cream Tartlets from Martha Stewart:
http://www.marthastewart.com/354026/berries-and-cream-tartlets

The fun tea flavor assortment was found at Republic of Tea, I ordered a 24 pack assortment
http://www.republicoftea.com/

Mango Ceylon, Ginger Peach, Blackberry Sage, Wild Blueberry Fair Trade,
Cranberry Blood Orange, Acai Green Tea , Vanilla Apple Hibiscus
Coconut Hibiscus, Blueberry Hibiscus, Good Hope Vanilla, Sip/Cure Pomegranate
Vanilla, Strawberry Vanilla-Room to Read, Red Velvet, Strawberry

Mini Carrot Cakes made from The Best Carrot Cake recipe:  http://rosiescountrybaking.blogspot.com/2013/01/the-best-carrot-cake.html

Resources for Pretty Serve ware and Table setting ideas:

Pretty Sugar bowl and creamer sets:
http://astore.amazon.com/rosscoubak-20/detail/B006AUNCUO

3 Tier Serving Tower:
http://astore.amazon.com/rosscoubak-20/detail/B004W4JGLO

Silver Sugar Tongs
http://astore.amazon.com/rosscoubak-20/detail/B001K3L48I

Lace Tablecloth
http://astore.amazon.com/rosscoubak-20/detail/B003Y02WF4

Pretty China Tea Cups:
http://astore.amazon.com/rosscoubak-20/detail/B007P15FMK

Tea Party Book Resources:

http://astore.amazon.com/rosscoubak-20/detail/0754823490

 

http://astore.amazon.com/rosscoubak-20/detail/1565076796

Web Pages:  Facebook ~ Tea Paparazzo, lots of pretty tea inspiration!    https://www.facebook.com/TeaPaparazzo?fref=ts

Fresh Peach Cake

I love using fresh fruits in desserts and this recipe for Fresh Peach Cake from the Barefoot Contessa is a great way to showcase and enjoy fresh peaches.  It's taste is so comforting, a moist cake layered with fresh peach slices, pecans and cinnamon and sugar ~ a very yummy combination! 

 

 

 

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp  kosher salt

1 tsp  ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees , spray a 9-inch square baking pan generously with baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on med-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Recipe source:  The Food Network
 

 

 

 

Enjoy! 

Black Beans, Rice and Chicken Sausage

I love one pot meals ~ they're versatile, easy to make, full of flavor and you get all your nutritious food groups in one pot! In this meal I used a package of Johnsonville Chicken Sausage with Chipotle Pepper and Monterey Jack Cheese, it added nice flavor, but you can use any flavor or plain Chicken Sausage.

Recipe
2 cups instant rice, uncooked
1 Tbsp olive oil
1 12 0z package Johnsonville Chicken Sausage with Chipotle Pepper & Montery Jack, sliced into 1/4 inch rounds
1/2 med onion, chopped
1 small red pepper, seeded and chopped
1 clove garlic, minced
2 tsp cumin
1 tsp paprika
1 tsp turmeric
1 tsp oregano
1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can petite diced tomatoes
1/2 chicken broth
salt and pepper to taste
Instructions
Cook rice as package label directs.  In a large heavy skillet, heat oil over med-high heat, add the sausage, onion, pepper and garlic and cook, stirring often until sausage is lightly browned and vegetables are tender, about 5 mins.  Add the spices and sauté for 2 mins.  Stir in the beans, tomatoes and broth, cook and stir for 5 mins.  Stir in the rice and cook, stirring well for 2 minutes, season with salt and pepper to taste, Serve and enjoy!
This recipe was adapted from All You Magazine

Caramel-Apple Tart and Tartlets

I love these sweet apple tarts, they have all the lovely flavor of apple pie ~ buttery crust and lots of apples, with the addition of caramel and a crunchy topping that just takes this to over the top deliciousness.  They are a bit complex to make, but are well worth the time and effort.  They can be made as a large tart or mini tartlets.  Serve with Vanilla Ice Cream or Whipped Cream!

 



Recipe

Crust:  1 stick unsalted butter at room temp

1/4 cup sugar, 1 large egg, 1 1/2 cups four, 1/4 tsp salt

Caramel Sauce:  2/3 cup sugar, 1/4 cup water

1/4 cup heavy cream, 3 Tbsps unsalted butter, 1/4 tsp salt

Crumb topping: 6 Tbsps flour, 6 Tbsps packed dark brown sugar, 1/4 tsp salt,

 1/3 cup pecans toasted, 3 Tbsps chilled unsalted butter, cut into 1/2" cubes

Filling:  1/2 cup packed golden brown sugar, 1/2 tsp cornstarch, 2 Tbsps unsalted butter

2 lbs Granny Smith apple, peeled, cored and cut into 3/4" pieces, 1 tsp pure vanilla extract

3/4 tsp ground cinnamon

For crust:  In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar until blended.  Beat in egg.  Add the flour and salt and beat just until incorporated.  Gather dough into ball and flatten into a disk.  Wrap in plastic wrap and chill at least 1 hour.  If making tartlets- use 6  4 1/2" tartlet pans with  removable bottoms ~  divide batter into 6 equal pieces, gather each piece into a ball, then flatten each slightly.  Roll each one out on a lightly floured surface to a 4-4 1/2 " round ~ for mini tart pans as pictured above roll dough to fit.  Press each dough onto bottom and up along sides of  tartlet pans and pierce crust with fork, several times.  If using 1 large tart pan with removable bottom:  roll out dough to slightly larger then pan, press in pan and up along sides.  Roll a rolling pan over pan to evenly cut off excess dough from edges.  Freeze crusts for about 30 minutes.  Then preheat oven to 375 and bake crusts until golden brown and baked through about 30 mins, but adjust depending on size of your pans.  Cool crusts in pans on rack.  This can be done a day ahead, and crusts can be stored in pans in an airtight container.

For caramel sauce:  Combine sugar and water in a heavy med saucepan, stir over med-low heat until sugar dissolves.  Increase heat and boil without stirring until syrup reaches a deep amber color.  Brush down sides of pan occasionally with a wet pastry brush, about 6 mins.  Remove pan from heat, add cream, then butter and salt, stir until smooth.

For crumb topping:  In a food processor, blend flour, brown sugar, and slat, add pecans and blend until coarsely chopped.  Add butter and process just until small moist clumps form.

For filling:  Whisk brown sugar and cornstarch in a bowl to blend.  Melt butter in a large nonstick skillet over med heat.  Add the apple pieces and sauté until almost tender, about 10 mins.  Add brown sugar mixture, stir until sugar dissolves, then add vanilla and cinnamon.  Simmer until juices are bubbling and slightly thickened, about 5 mins.  Remove from heat, and let cool completely.

Put it all together:  Preheat oven to 375 degrees, arrange tart/tartlets on a rimmed baking sheet.  Spoon 1 1/2 Tbsps caramel sauce into each tartlet crust, or all of caramel sauce into large tart crust.  Divide cooled apple filling among crusts, or all in large crust.  Sprinkle crumb topping evenly over each tart/let.  Bake until apple filling is bubbling and topping is crisp and golden, 25-30 mins. for tartlets, a little longer for large tart.  Cool 5 mins, then carefully loosen tart/lets from sides of pans with small sharp knife and remove pan sides.  Cool and serve. 
Recipe adapted from Bon Appetit Magazine

 

 

 

 Tartlet and Tart Pans available in my baking store, here:

http://astore.amazon.com/rosscoubak-20/detail/B001392JRE

http://astore.amazon.com/rosscoubak-20/detail/B0000CFLJH

 

Enjoy!



Italian Cheesecake with Strawberries

Last month my family and I ate at my favorite NYC restaurant, Becco and had the pleasure of sharing a piece of their delicious Italian Cheesecake with Strawberries for dessert.   The texture was so creamy, it had a hint of orange flavor and a delicious crust.  Since we don't go to the city that often, I had to try to recreate it at home to enjoy whenever I wanted to.  Here are the results of my recreation of this decadent, delicious cheesecake: Italian Cheesecake with a combination of Ricotta and Mascarpone cheeses, baked on an amaretti and graham cracker cookie crust, topped with macerated strawberries and strawberry sauce, it's so good I can't stop eating it, hope you love it too ♥ 

 

Recipe:
Crust 
 1/2 cup crushed amaretti cookies
1/2 cup crushed graham cracker cookies
 3 1/2 Tbsp unsalted butter melted
 1 Tbsp sugar
Cheesecake
2 lbs whole milk ricotta cheese, drained to remove excess liquid
1 lb mascarpone cheese
1 1/2 cups sugar
6 large eggs
1 large egg yolk
1/4 cup heavy cream
1  1/2 Tbsp orange zest
2 tsps. pure vanilla extract
1/2 tsp aroma millefiori concentrate (flower essence) ~ can be found in Italian specialty stores
Strawberries
1 quart of strawberries
1 Tbsp sugar
Strawberry sauce ~ optional
2-3 of the sliced strawberries and 2 tsps of the strawberry liquid from the macerated strawberries
1 tsp cornstarch
3 Tbsp water
2 Tbsp strawberry jam or preserves
Directions:
Spray a 9"  springform pan with baking spray and preheat oven to 325 degrees.    Prepare crust:  in a food processor crush amaretti cookies and graham crackers to fine crumbs to equal 1 cup cookie crumbs.  Add the melted butter and sugar and process until incorporated.  Press crust into bottom of pan and up along sides, and bake in the oven for 8 minutes on a lined cookie sheet.  Cheesecake batter:  in a stand mixer fitted with a paddle attachment beat the ricotta, mascarpone and sugar together until smooth.  Then add the eggs, zest, cream, vanilla and flower concentrate and mix well until thoroughly incorporated and smooth.   Pour batter over crust and bake on center rack for 1 hour and 15 minutes, rotating the pan gently throughout to insure even baking.  Turn off the oven and let rest inside for 20 minutes.  Let cool to room temperature, then cover and refrigerate overnight.  While cheesecake is cooking, wash and slice the strawberries and place in a bowl with the 1 Tbsp sugar.  Stir and cover, refrigerate overnight ~ the next morning the strawberries will be red and juicy and can be used alone to top the cheesecake or served alongside it.  If additional strawberry sauce is desired, in a small pot ~ cook on low-med heat all of the sauce ingredients, stirring the cornstarch in well with a fork to dissolve, until slightly thickened.  Serve sauce alongside cheesecake, top each slice with strawberries and drizzle with sauce.  Dust slices with powdered sugar if desired.

Out of the oven, just set and lightly golden

Macerating the strawberries to draw out the sweetness and juices

 



Served with the strawberries and sauce

Yummy crust



Juicy strawberries and sauce

 

Enjoy!!

 

I use this excellent leak-proof cheesecake pan, available in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/B000237FSA