Fruit Pizza


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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Chinese Fortune Cookies



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A  few Thursdays ago,  I hosted an Asian Cooking Class for a fun group of women. Not only did we have a lot of fun, but we also learned to make many yummy recipes. Our menu consisted of Pot Stickers, Teriyaki Chicken, Sesame Infused Broccoli, Coconut Rice and Fortune Cookies. Yes, we made fortune cookies;-)

Did you know however not all Chinese restaurants offer Chinese Fortune cookies?!?! Yes. it is true. I learned the night of the cooking class that  Fortune Cookies were An American tradition. Yep, it is true!!

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According to Wikepedia, “Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact origin of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being “introduced by the Japanese, popularized by the Chinese, but ultimately … consumed by Americans.

As far back as the 19th century, a cookie very similar in appearance to the modern fortune cookie was made in Kyoto, Japan, and there is a Japanese temple tradition of random fortunes, called o-mikuji. The Japanese version of the cookie differs in several ways: they are a little bit larger; are made of darker dough; and their batter contains sesame and miso rather than vanilla and butter. They contain a fortune; however, the small slip of paper was wedged into the bend of the cookie rather than placed inside the hollow portion. This kind of cookie is called tsujiura senbei (辻占煎餅?) and are still sold in some regions of Japan, especially in Kanazawa, Ishikawa as the lucky items to start Happy New Year.Some said that it’s sold in the neighborhood of Fushimi Inari-taisha shrine in Kyoto.

Most of the people who claim to have introduced the cookie to the United States are Japanese, so the theory is that these bakers were modifying a cookie design which they were aware of from their days in Japan.

Makoto Hagiwara of Golden Gate Park’s Japanese Tea Garden in San Francisco is reported to have been the first person in the USA to have served the modern version of the cookie when he did so at the tea garden in the 1890s or early 1900s. The fortune cookies were made by a San Francisco bakery, Benkyodo.[4][5][6]

David Jung, founder of the Hong Kong Noodle Company in Los Angeles, has made a competing claim that he invented the cookie in 1918.San Francisco’s mock Court of Historical Review attempted to settle the dispute in 1983. During the proceedings, a fortune cookie was introduced as a key piece of evidence with a message reading, “S.F. Judge who rules for L.A. Not Very Smart Cookie”. A federal judge of the Court of Historical Review determined that the cookie originated with Hagiwara and the court ruled in favor of San Francisco. Subsequently, the city of Los Angeles condemned the decision.[7]

Seiichi Kito, the founder of Fugetsu-do of Little Tokyo in Los Angeles, also claims to have invented the cookie.[8] Kito claims to have gotten the idea of putting a message in a cookie from Omikuji (fortune slip) which are sold at temples and shrines in Japan. According to his story, he sold his cookies to Chinese restaurants where they were greeted with much enthusiasm in both the Los Angeles and San Francisco areas. Thus Kito’s main claim is that he is responsible for the cookie being so strongly associated with Chinese restaurants.”

I felt a bit silly for proposing to make them, but we had much fun making them nonetheless;-)

Well, for fun, you certainly can make them too. They are much more yummy than the real ones served at Chinese restaurants.

Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.photo 1
  7. Using 1 tablespoon drop the batter onto the silpat, that you would have placed on a large perforated sheet,  and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. photo 2Only make 3 to 4 cookies at a time because they will cool too quickly, and you will not be able to shape them if you make too many at a times.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. photo 3Continue with the rest of the cookies.
  10. Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container. photo 1

Bon Appetit and Happy Cooking!!!

Chinese Fortune Cookies

  • Servings: 3 to 4 persons
  • Difficulty: Easy
  • Print

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Ingredients for about 16 biscuits:

  • 2 large egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 3 tablespoons vegetable oil
  • 8 tablespoons all-purpose flour
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water
  1. Turn the oven to 375.
  2. Place a medium silpat onto a medium perforated sheet and set aside.
  3. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil.
  4. Add the water and mix well again.
  5. In another bowl, mix all the dry ingredients ( flour, cornstarch, salt and sugar).
  6. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
  7. Using 1 tablespoon drop the batter onto the silpat, and with the back of the spoon, spread the batter into an even 2 1/2 inch wide circle. Only make 3 to 4 cookies at a time because they will cool too and you will not be able to shape them if you make too many.
  8. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (between 8 and 10 minutes).
  9. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie.
  10. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.
    Repeat step 7-9 until you have used all the batter. Yum!!! The cookies will keep for a week in an airtight container.

Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres


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When you live in Europe or France, and you need an ingredient for a recipe, you can go to any supermarket and just get it because they would have the item that the recipe demands. Unfortunately, most American supermarkets does not carry all the ingredients that i was accustomed to work with, or play with in Europe which can make your cooking experience a bit of a challenge or a scavenger hunt. Over the years that I have been in the USA, I have learned to either bring those coveted items back with me, or find internet sites that either sell them, or explain how I can make them myself.

So this is how, I learned to make pistachio paste, Pralin, Chestnut Puree.

This weekend I wanted to make a Buche de Noel ( Yule Log) and the recipe called for Boudoirs, or Lady Fingers… But I could not find them in any store so I had to make them.

So here is the recipe. It is one of the easiest thing to make, it is fast and you make lots of cookies at once that keep really well in an airtight container.

Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( I am using the vanilla bean Paste from Nielsen Massey found at the Fresh Market)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag and draw small sticks of about 1/2 inch by 2 inches on  large silpat that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes  at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in an airtight container so that they will stay hard ( can keep for several weeks).

And with those wonderful cookies, I was able to make my Vanilla and Chocolate Buche de Noel. Yum….

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Bon Appetit and Happy Cooking!!!

Lady Fingers or Biscuits Cuilleres

  • Servings: 12-16
  • Difficulty: Very Easy
  • Print

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Ingredients for about 50 individual cookies:

  • 3 eggs separated
  • 63 grams of sugar
  • 1 tsp of vanilla extract ( i am using the vanilla bean)
  • 32 gr. of flour
  • 32 gr. of corn starch or even potato starch
  • powdered sugar
  1. Separate the eggs and place the egg whites into a mixer. Beat the egg whites into hard peaks.
  2. When you have reached this texture, add the egg yolks and blend them in.
  3. Then sift the corn starch and the flour and add it gently to the egg whites.
  4. Add 1 tsp of vanilla extract.
  5. Fill a pastry bag, and draw small sticks of about 1/2 inch by 2 inches on large perforated sheet that you would have placed on a large perforated sheet.
  6. Dust some powdered sugar all over the “cookies”.
  7. Bake the cookies in the oven for 12 minutes at 338 or until they become a very pale yellow.
  8. Remove them from the oven and let them cool down at room temperature. Keep in a airtight container so that they will stay hard ( can keep for several weeks).

Bon Appetit and Happy Cooking!!!

Please share this post if you like it and post your comments. Merci Beaucoup!!!

Strawberry Cups


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I love summer because the fruits and vegetables are so yummy, and eating healthy is simple nature, not a task. Right now, here in the South, it is strawberry season. strawberries are sold everywhere, at the corner of intersections, at Farmer Markets, in stores and of course in Strawberry farms. Strawberries are so good and flavorful at this time of the year.  They are so sweet that eating them  by themselves is wonderful.

If you have guests however, presenting  sliced or diced strawberries in a cup can be a bit boring so I suggest that you present them in an eatable cup instead. For this recipe, here, for example, I used the recipe of the Tuiles I presented a few posts ago and I molded them inside the large cupcake.

The ingredients are changing slightly as we want them to be flavored with vanilla instead of almond:

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Ingredients for about 12 cups:

  • 2 egg whites at room temperature
  • 100 gr. or about 1/3 cup and 1 tbsp of white sugar
  • 35 gr. or about 2 1/2 tbsp of butter melted but cold
  • 35 gr. or about 2 1/2 tbsp. of flour
  • 1/2 tsp of of vanilla extract
  1. Turn the oven to 330.
  2. Place the butter in a microwavable bowl and cook for 30 seconds or until the butter is completely melted. Let it cool.
  3. In a bowl, beat the egg whites and the sugar until the sugar is completely dissolved, and the egg whites get a bit foamy.
  4. Add the butter, the flour and the vanilla extract and stir well.
  5. Place a large silpat on a large perforated sheet.
  6. Drop 2 tablespoons of the mixture on the silpat and with the back of the tablespoon spread the mixture out to make a circle of about 4-5  inches.
  7. Repeat to make about 4 circles per silpat. Do not make more than 4 per batch or the tuiles will cool off and you will not have time to shape them all if you make them too many
  8. Cook for 8-10 minutes or until the edges of the circles are becoming brown.
  9. Remove the perforated sheet from the oven. Wait a few seconds to let the cookie cool a bit or they will tear as you lift them. Do not wait more than a few seconds or they will cool too much and you will not be able to shape them.
  10. With the tip of a kitchen knife ( not sharp, You do not want to perfore the silpat), lift the side of the circle and pull it up carefully.
  11. Place the circle inside the large cupcake mold and with your fingers press the cookie inside the cup to lay the cookie flat and be careful not to tear it. Let it cool completely before lifting them from cupcake trayphoto 1
  12. Repeat steps 5-10 until you have used the whole batter.
  13. Keep the cups in an airtight container to keep them dry and crunchy.photo 2

You can use those cups with any fruits, but today I chose to fill them with fresh strawberries.

Ingredients for the Strawberry Salad for 4:

  • 1 pint of fresh strawberries diced thinly
  • 1 tbsp of fresh Meyer lemon juice
  • zest of one Meyer lemon
  • 2 tbsp of sugar
  1. Clean the strawberries under running water
  2. dice them thinly, but cutting them in fourth and then in slices.
  3. place them in a bowl
  4. add the Meyer Lemon Juice, the zest and the sugar
  5. stir well.
  6. Decorate the plate by drizzling some strawberry syrup, spoon a bit of the strawberry salad in 4 cups. Sprinkle more lemon zest for decoration and serve right away.

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Sunshine on a plate;-) Yum!!!

Bon Appetit and Happy Cooking!!!

Tuiles…


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My grandmother that I called Mamy was an accomplished baker and pastry maker. She loved to cook and bake and I love to go and visit her because there would always be some great food there. When we would come to visit, she would make tuiles, macarons, crepes, gaufres. She often was the one who helped my mom make our birthday cake: Un Mocha ( double layer cake with coffee buttercream..Yum!!!)

Unlike my mom, was grandmother was not as concerned of her weight. In fact, her motto was; ” Use butter and cream, it is better for you”.

I think that the reason that she always had butter, or chocolate in her house was because of the war. She had starved so much in the working camp of germany and now she was free, she was going to enjoy her life and food;-) I certainly admire her for that!!!

Growing up, I was happy to bake with her, but never thought to gather her recipes… You just don’t think about that when you grow up. Now I wish I had them… though I am not sure I would have been able to read them as she may have written them in Russian , as it was her nationality.

The reason why I talk about her today is because I wanted to make Tuiles last night. For those of you who may not know what Tuiles are, it is a French biscuit that is often served to decorate or even to serve desserts. It is called Tuiles because this delicate paper thin cookie is shaped into a U and looks like the tiles that are on French roof.

I did not have a recipe for Tuiles, and of course at that point I wished I had my grandma because her tuiles were always perfect and so yummy. So I searched for a good recipe. There are millions of recipes out there and I will tell you that i was a bit at a loss trying the find the right one. Well after trying a few, tweeking a few things here and there and staying up till 2 am to find the right one, here is my recipe. It is not my grandma’s recipe, but it is pretty good;-)

Ingredients to make about 2 dozens tuiles:

  • 2 egg whites at room temperature
  • 100 gr. or about 1/3 cup and 1 tbsp of white sugar
  • 50 gr. or about 3 tbsp of almonds sliced
  • 35 gr. or about 2 1/2 tbsp of butter melted but cool to touch.
  • 35 gr. or about 2 1/2 tbsp of flour
  • 1/2 tsp of of almond flavor
  • Turn the oven to 330.
  1. Place the butter in a microwavable bowl and cook for 30 seconds or until the butter is completly melted. Let it cool.
  2. In a bowl, beat the egg whites and the sugar until the sugar is completly dissolved, and the egg whites get a bit foamy.
  3. Add the butter, the flour and the almond flavor and stir well. photo 1
  4. Place a large silpat on a large perforated sheet.
  5. Drop 1 tablespoon of the mixture on the silpat and with the back of the tablespoon spread the mixture out to make a circle of about 2 to 2 1/2 inches.photo 2
  6. Repeat to make about 8 circles per silpat. Do not make more than 8 per batch or the tuiles will cool off and you will not have time to shape them all if you make them too many
  7. Sprinkle a few almond slices per tuiles for decoration.
  8. Cook for 8 minutes or until the edges of the circles are becoming brown.
  9. Remove the perforated sheet from the oven. Wait a few seconds to let the tuiles cool a bit or they will tear as you lift them. Do not wait more than a few seconds or they will cool too much and you will not be able to shape them.
  10. With the tip of a kitchen knife ( not sharp, You do not want to perfore the silpat), lift the side of the circle and pull it up carefully.
  11. Place the circle on the rolling pin to make the tuile. Let it cool completly before lifting them from the rolling pin. photo 3
  12. Repeat steps 5-10 until you have used the whole batter.
  13. Keep the tuiles in a airtight container to keep them dry and crunchy. Yum!!!photo 5
  14. Serve them as a treat with coffee or to decorate your desserts.

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Bon Appetit and Happy Cooking!!!

Chocolate Surprise Cupcakes


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This past Sunday, I opened my home to a group of beautiful young ladies for a cooking class. They were no specifications as what they wanted to cook so I had carte Blanche. Since I wanted to be a hands-on cooking class, I decided to teach them appetizers. I thought that it would be something that they would enjoy and benefit for their entire life if they hosted parties, showers and luncheons. I did not know any of them. All i knew that they were all seniors in high school , and they were very excited to come. They stayed for 2 hours during which we prepared a variety of appetizers and desserts. I had divided my kitchen in 3 stations  so the girls could rotate every fifteen minutes to different stations and learn to make a different dish.
They learned to make wonton purses, Brie phillo cups with raspberry chipotle, lasagna cupcakes, Mozzarella and tomato skewers, Chocolate Cookie Cupcake with Bittersweet chocolate Ganache, Chocolate strawberries and lime tartlets. Lots of food as you see. Once they cooked it, they were given some time to enjoy what they made. It was priceless to see them place the food on trays and taste what they had made. You really could see pride in their smile.

They left the cooking class happily and thanked me a million times before leaving. The next day Lisa saw a few of those ladies again at school and they  thanked her again for a wonderful time. I am so glad they did;-) What an honor to have left a little mark in the lives of those young ladies;-)

Today I will share with you a variation of the chocolate cookie cupcake that I made for them. I t was excellent, but resembled  the “Little Pot Of Gold” that i posted a few weeks ago. So here is a new recipe, equally decadent and easy. I hope that you will try them;-)

Chocolate Surprise Cups with Chocolate Ganache:
 
Ingredients for 24 mini Cupcakes:
  • 1 pack of vanilla cookie dough from Nestle ( 24 mini cookies)
  • 24 Reese cups/ or dove milk chocolate/ or even caramel
  • 1 cup of bittersweet chocolate chips such as bittersweet Ghiradhelli chocolate.
  • 1/2 cup of hot heavy cream.
  • colorful sprinkles.
  1. Refrigerate the dough before using so it is will much easier to use.
  2. Turn the oven to 350.
  3. Warm up the heavy cream in the microwave for 2 minutes and when it is hot, pour it over the chocolate chips. Stir vigorously so as to melt the chocolate chips and create a fluid chocolate ganache. Make sure it is free of lumps. If you still see lumps, microwave the mixture for another 30 seconds.
  4. When it is completely free of lumps, pour this ganache inside a pastry bag  with a dented tip and place it in the fridge to cool. 
  5. Place a roulpat on your counter. Detach a cookie from the cookie log and with the palm of your hand, press down  on it to make it flat.
  6. Place this flattened cookie inside the opening of a mini cupcake mold that you would have placed on top of a perforated sheet.
  7. Repeat this process with all the sugar cookies.
  8. Place a reese cup or a dove chocolate inside the cups.photo 2
  9. Place the mini muffin tray into the oven and cook the cookie cups of 11-13 minutes ( 9 to keep them soft, 11 to have firmer cups).
  10. When the cups are cooked, remove the tray from the oven and cool completely.photo 4
  11. Take the ganache from the fridge and pipe the chocolate over the chocolate cups to make a beautiful topping. Decorate with sprinkles. photo 1

Bon Appetit and Happy Cooking!!!

Shamrock Whoopie Pies


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Happy St Patrick’s Day everyone!!!

I hope you guys had a fun day today. Did you go party somewhere fun, and drink some green beer;-)

St Patrick’s Day sure looks like a lot of fun. Looking at picture of green tainted rivers, parades and green beer, it certainly looks like many people are having a great time. I hope one day I will get to see that too. It must be quite impressive to see a river green!! Do you think that I would enjoy this holiday even though I don’t like to drink beer.. Would that make a difference?

Well Spartanburg, SC, had nothing of that. It was a very quiet Sunday here. I certainly enjoyed the beautiful weather, and the warm temperature and  sure hope that Spring is here to stay!

So instead of celebrating St Patrick’s DAy like many of you, I celebrated mine in my kitchen trying to make Shamrock Whoopie Pies. Well they look more like Fleur de Lys Thank Shamrock, but I certainly tried.

And What do I think of them??? They taste great!!! Nothing like a fluffy and yummy French Pastry but they are pretty good:-) and they are easy to do:-)

Ingredients for 15 Whoopie pies:

  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla
  • 1 T light corn syrup
  • 2 cups all-purpose flour
  • 2 T cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup buttermilk, at room temperature
  • 1/2 oz. green liquid food coloring
  1. Preheat oven to 375 degrees. Prepare 2 large perforated sheets by placing a large silpat on two perforated sheets.
  2. In a mixer, beat the butter and the sugar on medium high-speed until it is light and fluffy.
  3. Add the egg and beat until it is well incorporated. Add the  vanilla and the corn syrup and beat about 30 seconds more.
  4. In a large bowl, mix together flour, cocoa, baking powder and salt.photo 1
  5. Add 1/3 of the mix to the batter and beat on low speed until it is just incorporated. Add 1/2 of the buttermilk and beat until just incorporated.photo 2
  6. Repeat step 5 until you have used all the dry mix and all the buttermilk.
  7. Add food coloring.Do not over beat.
  8. Transfer the batter to a piping bag fitted with a large round tip and pipe the dough onto the silpat by making shamrocks.photo 3
  9. Place the perforated sheet into the oven and bake about 6 (if on a silpat and perforarted sheet),  otherwise 8 minutes or until the cookies are set.photo 4
  10. When cooked, let them cool on the perforated sheet.
  11. Meanwhile prepare the filling.

Ingredients for the filling:

  • 1 jar of marshmallow paste
  • 1 stick of butter at room temperature
  • 3/4 cup of sugar
  1. Place all the ingredients into a mixer and beat until it becomes thick.
  2. Spoon the filling into a pastry bag and pipe the filling onto a whoopie pie.photo 5
  3. Place a top on each whoppie pie et voila!!!

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Bon Appetit and Happy Cooking!!!