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!!!

Mint Chocolate Cheesecake


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With St Patrick coming in, I am in the mood of green, green cakes, green appetizers, green everything;-)

I have been meaning to make a chocolate peppermint cheesecake since Christmas but I have been so busy since that I never managed to make one. I wanted to make it white with red swirls and decorate with  peppermint but Christmas seemed to be the best time to post such dessert so you may get to see that one at Christmas.

But the craving for a mint cheesecake never vanished and fortunately with St Patrick coming up, a green chocolate mint seem perfect for the occasion so there it is;-)

I did not really follow a recipe here. Just used whatever I had done before.

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Ingredients for a 10 inch round cheesecake that serves 12-16 people:

Brownie Layer: 

  • 6 tbsp of butter melted
  • 1 1/4 cups of sugar
  • 1 tsp of vanilla extract
  • 2 eggs
  • 1 cup and 2 tbsp of flour
  • 1/3 cup of special dark Hershey cocoa
  • 1/2 tsp of baking powder
  • 1/2 cup of Andes Creme De Menthe Baking Chips
  • 1/2 tsp of salt

Truffle Cheesecake Layer:

  • 3 packages of cream cheese at room temperature
  • 3/4 cup of sugar
  • 4 eggs
  • 1/3 cup of heavy cream
  • 1-2 tsp of mint extract ( depending how strong you want your cake to taste).
  • 1/4 cup of Andes Baking bits

Ingredients for the decoration( ganache/ whipped cream):

  • 1 cup of chocolate chips
  •  2 1/2 cup of heavy cream
  • 2 tbsp of sugar
  • 10 chocolate chip or 10 dark M&M, or Andes Chocolate ( I could not find them;-(
  1. First of all turn the oven on to 350.
  2. In a large bowl, mix the melted butter and the sugar.
  3. then add the vanilla extract, the eggs and mix well.
  4. Add the flour, cocoa,  baking powder, salt, Andes baking bits,  and blend.
  5. I wanted my cheesecake to look like a star so I used a star shaped from Demarle.Place a large round mold onto a perforated sheet, and pour the chocolate mixture into a star mold.
  6. Cook in a warm oven at 350 for 20 minutes ( when inserting a stick for doneness, it will not come out clean because you want the brownie to be soft and gooey).

While the brownie is cooking, prepare the batter for the cheesecake.

  1. Beat the cream cheese and the sugar until it is smooth and free of lumps.
  2. One at a time, add the eggs and beat after each addition.
  3. Then add the cream, mint extract and mix well.
  4. Carefully pour the cheesecake mixture on top of the brownie.
  5. Place the grande mold on top of a perforated sheet.
  6.  Place the star shaped mold in which you had baked the brownie inside the grande mold. Pour the cheesecake batter inside the star mold.
  7. Sprinkle 1/4 cup of Andes Baking chips on top the cheesecake.photo 1
  8. Pour water into the grande mold for the bath, place the molds in the oven and cook the cake for 50 minutes in a warm oven of 350 ( if using a regular metal cheesecake mold, cook for 60 minutes or until the middle is giggling but not wet.)photo 2
  9. When the cake is cooked, remove it from the water bath and let it cool at room temperature before placing it into the fridge.photo 3
  10. When the cake is cool, press the sides of the cake so that it is completely flat.
  11. Warm up 1/2 cup of heavy cream in the microwave and pour it over 1 cup of chocolate chips. Stir until the ganache is free of lumps.
  12. Drizzle the ganache over the top of the cake. Refrigerate the cake for a few hours before eating it.
  13. Take the cake out of the fridge for a few hours before eating it.
  14. Before serving, beat 1/2 cup of heavy cream, with 2 tbsp of sugar into whipped cream.
  15. Fill a pastry bag with this whipped cream and decorate the cake with it. Place a chocolate chip, M&M or  Andes chocolate over the whipped cream as shown below. Et voila!!!

photoEnjoy!!!!

I brought this cheesecake to my fellow teachers and they did not know if it was a cheesecake or a cream cake since it was so fluffy and so moist;-) Try!!!

photoBon Appetit and Happy Cooking!!!

Little Pot Of Gold…


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With St Patrick’s Day around the corner, I have been scratching my head to come up with some fun recipes for this special day. There is a million of things that came to my mind, but today with the time that I have, this is what I came up with: Little Pot of Gold. I hope that you will enjoy them. They are fun to make, easy to create and so so yummy for your tummy;-)

Ingredients for 12 pots of gold:

  • 1 pack of dark chocolate cookie dough from Nestlephoto 1
  • 12 Reese cups/ or dove milk chocolate
  • 6 caramels cut in 2. 
  1. Refrigerate the dough before using so it is will much easier to use.
  2. Turn the oven to 350.
  3. 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.photo 2
  4. Place this flattened cookie inside the opening of a mini cupcake mold that you would have placed on top of a perforated sheet.
  5. Repeat this process with all the chocolate cookies.
  6. Place a reese cup or a dove chocolate inside the cups.
  7. Cut the caramel in half and with a rolling-pin, roll the caramel down to make it flat.
  8. Place one on top of each Reese cup or dove chocolate. photo 3
  9. Place the mini muffin try into the oven and cook the cookie cups of 9-11 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.
  11. To serve, place the little pot of gold next to gold coins for a fun display;-)

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Bon Appetit and Happy Cooking!!!