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pie + tart + whoopie

You may have read the title of this post, rolled your eyes and said “ugh. doesn’t this woman know the speculoos/cookie butter/biscoff thing is so over?”. For this deliciously creamy, spicy and rich dessert you are going to want to set your need to be on trend aside, swallow that ego and make this pie. Like, yesterday.

I tweaked Darla‘s original recipe for No-Bake Biscoff Cream Pie by adding some [locally distilled!] Prichard’s Sweet Lucy Cream Liqueur. The regular Sweet Lucy bourbon has been my go-to sipping and cocktail bourbon and though I’d purchased the Cream Liqueur ages ago, it had been sitting on our bar shelf gathering dust. Most literally. The bottle caught my eye when I was going back and forth from the refrigerator to the counter assembling my needed ingredients, so I picked up the bottle and just went with my gut. And my gut was very very right.

The bourbon taste is most noticeably when the pie is eaten after the first chilling noted in the directions. I saved the pie for a visit to my in-laws and noticed that the bourbon wasn’t as strong a day after [not-] baking. Because of this I would recommend that if you need to prepare the pie in advance that you split the whipped cream recipe in half and only add the bourbon to the whipped cream topping you can make and assemble just before serving.

I hope you’ll make this, and soon. When you do, come back here and let me know how ridiculously over-the-top delicious it was. I’ll be waiting!

xo,

@

no-bake bourbon biscoff pie | sweet betweens

No-Bake Bourbon Biscoff Pie

from Bakingdom‘s No-Bake Biscoff Cream Pie

yield : one 9″ pie

Ingredients

Crust

20 chocolate Oreos [approx 2 1/2 cups crumbs]

7 TBSP unsalted butter

Filling

6 ounces cream cheese, room temperature

1 cup Biscoff spread [I used nearly the entire jar of Biscoff Crunchy spread]

3/4 cup confectioners’ sugar

2 cups bourbon whipped cream

Bourbon Whipped Cream [Filling and Topping]

2 cups heavy whipping cream

1 tsp sugar

1 tsp vanilla extract

2 TBSP Pritchard’s Sweet Lucy Sipping Cream bourbon

Decoration

4-5 Oreos, chilled and sliced into 5-6 pieces each

small piece of semi-sweet chocolate, grated

Directions

* I find chilling a metal or glass bowl and the beaters of a hand-held electric mixer in the freezer before making the whipped cream speeds up the process.

Crust

Pulse Oreos [about 5 at a time fit in my Vitamix blender] until you get uniform crumbs. Melt butter and mix with Oreo crumbs until evenly distributed.

Press crumbs firmly and evenly into a 9″ pie plate. Refrigerate.

Filling

In the bowl of an electric stand mixer, beat cream cheese until smooth. Add Biscoff spread and mix on low until combined thoroughly. Add confectioners’ sugar [all at once – no need to divide] and continue to mix on low until combined. Don’t worry if mixture looks curdled!

Set Biscoff mix aside.

Bourbon Whipped Cream

Add all ingredients into a large bowl. [Large! The volume of this mixture will quickly double once the whipping process begins.] Whip on high with an electric hand-held mixer until light and airy, where stiff peaks form on the end of the beater blades when removed from mixture.

Assembly

Divide whipped cream in half [estimate, as it’s not crucial to be exact]. Fold half into the Biscoff mix until well combined.

Pour and spread the Biscoff mix into the chilled pie pan, on top of the crust. Top with whipped cream.

Decorate with shaved chocolate and extra Oreo crumbs [optional]. Return to refrigerator to chill for at least 3 hours.

Serve and enjoy!

no bake bourbon biscoff pie | sweet betweens

peanut butter [chocolate chip] whoopie pies | sweet betweens

My mom is lucky to have met a wonderful woman by the name of Lisa Q. Her daughter went to school with my sister, Sophie, until she recently graduated [congratulations, Jessica!]. Long story short, Lisa and her daughter Jessica will often come over and hang out with Sophie while my mom gets a rare break to have a dinner out on the town with my dad.

I saw Lisa + Jessica in December and Lisa was schlepping a giant bag overflowing with yarn with her. I casually asked her what was hidden in her bag of fun and she whipped out a sweet and comfy knitted black infinity scarf. That she crocheted. By making up her own pattern. Um, yeah. Color these clumsy fingers green with envy!

Lisa generously offered to knit me a scarf in my favorite color [yellow!] and I, in exchange, offered to bake up some peanut butter whoopie pies – her favorite flavor!

LQ infinity scarf

the scarf! [please excuse the silly photo – all my straight-on ones made me look wackadoo]

This recipe makes quite a bunch of whoopie pies, but luckily they hold up to freezing fairly well [either frosted or unfrosted]. Wrap assembled whoopie pies, or dome halves, in saran wrap and then in a large ziploc bag or freezer-friendly airtight storage container.

What’s your favorite dessert flavor?

xo,

@

PS – Lisa’s considering opening up an Etsy shop to sell her scarves. Let me know if you’d like one, and I can get you connected with her!

peanut butter [chocolate chip] whoopie pies 01

Peanut Butter [Chocolate Chip] Whoopie Pies

prep time : 20 minutes [+ room temp. butter/eggs] bake time : 42 minutes yield : 39 whoopie pies

Ingredients

1 stick [8 TBSP] unsalted butter, room temperature, cut into 1″ slices

2 cups granulated cane sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

4 TBSP all natural creamy peanut butter

4 1/2 cups AP flour

1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 cups buttermilk, room temperature

optional : 3/4-1 1/2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350. Line baking sheets with Silpat or other silicone sheet.

2. Measure the following into a medium bowl : all-purpose flour, baking bowder, baking soda and salt. Whisk to ensure ingredients are well distributed.

3. In the bowl of an electric stand mixer, cream butter until lighter in color and fluffy [about 3-5 minutes]. Add granulated cane sugar and mix on medium/high until light and fluffy, another 3-5 minutes.

4. Add eggs to butter mixture, one at a time, then vanilla extract, mixing on medium/high until airy and incorporated.

5. To the butter mixture, add 1/3 of the flour mixture, 1 cup of buttermilk, 1/3 of the flour mixture, 1 cup of buttermilk and the last 1/3 of the flour mixture. Mix on medium until *just* incorporated, no more than necessary.

* Optional chocolate chips – if you want your entire batch to have chocolate chips, add 1 1/4 to 1 1/2 cups just after buttermilk is combined. Combine with electric mixer until *just* mixed. If you want to make only half the batch with chocolate chips, scoop out about 18 whoopie pies [36 ends], add 3/4 – 1 cup of chips to the batter. Stir with electric mixer until *just* combined. Continue scooping out remaining whoopie pie batter.

6. Using 3/4 ounce scoop , place whoopie pie batter on prepared cookie sheets at 2″ apart. Bake for 12-14 minutes, rotating pans halfway through. [whoopie pies are done when slightly golden around the edges and tops are no longer wet, but have some slight give when touched]

Vanilla Bean and/or Chocolate Cream Cheese Frosting

Ingredients

3 sticks unsalted butter, room temperature

2 packages cream cheese, softened

6 TBSP all natural creamy peanut butter

2 cups confectioners’ sugar, sifted

2 vanilla bean pods, caviar scraped

3 tsp vanilla extract

optional : 1/2 – 1 cup natural cocoa powder

Directions

1. Cream butter, cream cheese and peanut butter in bowl of an electric stand mixer on medium/high for 5-7 minutes, until well incorporated and light and fluffy in texture. Add vanilla extract, vanilla bean caviar and 1 cup of confectioners’ sugar. Mix on low until sugar is incorporated.

2. Add remaining 1 cup of confectioners’ sugar. Mix on low until sugar is incorporated, then return to medium/high until frosting mixture is light and fluffy.

* Optional cocoa powder – if you’d like to make the entire batch chocolate, add 1 cup cocoa powder to mixture. Mix on low until cocoa powder is incorporated, then return to medium/high until mixture is light and fluffy. If you’d like the make half of the batch chocolate, remove half of the vanilla bean frosting add 1/2 cup cocoa powder to remaining frosting mixture. Mix on low until cocoa powder is incorporated, then return to medium/high until mixture is light and fluffy.

3. Spread frosting on 1/2 of the whoopie pies with a piping bag or offset spatula. Sandwich whoopies, and serve!

Optional :  1 cup chopped, roasted + salted peanuts. frost + sandwich the whoopie pies, then roll the sides in the chopped peanuts.

left to right : pumpkin-doodle, mexican hot chocolate + bananas foster

I was recently asked to bake up some fall flavored whoopie pies for the wedding of one of The Husband’s former coworkers. With the wedding scheduled in late September, the mini whoopie pies on the dessert menu for the guests had to sing FALL!

We met to do a taste testing and pretty easily came up with this fabulous trio that covers all of my [and the bride + groom’s] favorites – chocolate, vanilla, sweet/salty and spice.

front to back : pumpkin-doodle, mexican hot chocolate, bananas foster

Whoopie pies aren’t intimidating to make and don’t require any special equipment. In fact, I have one of those ‘single use’ whoopie pie pans but I only use it for baking deep dish cookies. And if you don’t have cookie scoops, a tablespoon measure or even a dessert spoon + your fingers will work just fine for the batter scooping + dropping portions of the directions.

Hope you make these soon and enjoy. If you do, I’d love to know what your favorite whoopie combination is!

xo,

@

pumpkin-doodle. please note – the top + bottom look different because I only rolled the whoopie pie tops due to time + volume concerns. for personal baking or small orders, I roll both top + bottom halves.

The pumpkin spice is anything but predictable. Packed with spice and rolled in cinnamon sugar, this sweet whoopie pie lives up to its Pumpkin-doodle name.

Pumpkin-Doodle [paired with cream cheese frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 1/2 cups unbleached all-purpose flour

2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 TBSP cinnamon

1 TBSP ginger

1  tsp nutmeg

1 tsp allspice

1 tsp cloves

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

3/4 cup pure pumpkin puree [canned – if using fresh, make sure to strain in order to remove excess liquid]

1 cup buttermilk [full-fat preferred], room temperature

For rolling whoopie pie ends : 1/2 cup granulated cane sugar mixed with 1 1/2 TBSP cinnamon

Directions

1. Preheat oven to 350 F.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Add pumpkin puree, mixing on low until completely incorporated. It might look slightly curdled – do not panic. It isn’t!

6. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

7. Repeat until the flour and buttermilk are added and combined.

8. Mix sugar + cinnamon for rolling in a small bowl.

9. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter into the bowl of cinnamon sugar. Roll gently with your fingers, fork or chopsticks and place on lined cookie sheet about 2″ apart.

10. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

11. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Cream Cheese Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

3 sticks unsalted butter, room temperature, cut into 1″ cubes

2 8 oz packages cream cheese, room temperature

1 cup confectioners’ sugar, sifted

2 tsp vanilla extract

Directions

1. Cream together butter and cream cheese in bowl of stand mixer until light and fluffy.

2. Add confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

mexican hot chocolate.

Don’t let the pops of red cayenne you can see in the Mexican Hot Chocolate whoopie pie scare you. The heat is low and really only warms your throat after you’ve chewed and swallowed. Anyways, the vanilla bean buttercream that this whoopie pie is paired with cools everything down with its sweetness!

Mexican Hot Chocolate [paired with vanilla bean buttercream frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 cups unbleached all-purpose flour

2 cups whole wheat flour

1/4 cup extra dark cocoa powder + 1/4 cup regular cocoa powder [can use 1/2 cup regular]

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 TBSP ground cayenne pepper

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

1 cup buttermilk [full-fat preferred], room temperature

For rolling whoopie pie ends : 1/2 cup granulated cane sugar mixed with 1 tsp cocoa powder and 1 tsp ground cayenne pepper

Directions

1. Preheat oven to 350.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

6. Repeat until the flour and buttermilk are added and combined.

7. Mix sugar + cocoa powder + ground cayenne pepper for rolling in a small bowl.

8. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter into the bowl of cocoa-cayenne sugar. Roll gently with your fingers, fork or chopsticks and place on lined cookie sheet about 2″ apart.

9. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

10. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Vanilla Bean Buttercream Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

4 sticks unsalted butter, room temperature, cut into 1″ cubes

2 cups confectioners’ sugar, sifted

2 tsp vanilla extract

3 vanilla beans, scraped

Directions

1. Cream butter and seeds of scraped vanilla beans in bowl of stand mixer until light and fluffy.

2. Add confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

bananas foster.

This one tends to be the favorite of the three [though I might just be speaking for myself here]. Perfect balance of salty + sweet.

Bananas Foster [paired with salted caramel buttercream frosting, below]

Prep : 20 minutes  Bake : 16-18 minutes  Yield : 34-36 mini whoopie pies // 24-26 regular whoopie pies

Ingredients

2 1/2 cups unbleached all-purpose flour

2 cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

3 TBSP cinnamon

3 TBSP ground ginger

1 stick / 8 TBSP unsalted butter, room temperature, cut into 1″ cubes

2 cups granulated cane sugar

2 eggs, room temperature

2 tsp vanilla extract

1 cup roasted banana, mashed, room temperature [from 3-4 medium-sized bananas]

1 cup buttermilk [full-fat preferred], room temperature

For topping whoopie pie halves : dehydrated bananas [like this. dried banana chips will burn.]

Directions

*For Roasted Bananas:

1. Set oven to broil . Place bananas, separated but still in their peels, on a baking sheet [lined if that’s important to you – it’s not necessary].

2. Broil for 15-20 minutes, until bananas peels are completely black.

3. Let bananas cool enough to be handled then peel, ensuring that the banana itself + the caramelized juices end up together in a medium bowl.

4. Once you’ve peeled all of the bananas, use a potato masher or a fork to mash the bananas to your desired consistency. [I personally like the puree a bit chunky, but you can even add the bananas to a food processor or blender to get the mixture completely smooth].

*For the Bananas Foster whoopie pies:

1. Preheat oven to 350.

2. In large bowl measure + whisk together dry ingredients [flour – spices]. Set aside.

3. In bowl of stand mixer, cream butter and sugar until the sugar is fully integrated into the butter.

4. Add eggs one at a time to butter mixture, then add vanilla. Cream on medium-high for 2-3 minutes until mixture is light and fluffy, stopping to scrape down sides with a spatula if necessary.

5. Incorporate banana puree into butter mixture until just combined.

6. Add about 1/3 of the flour mixture to the butter mixture, mixing on low-medium until just incorporated. Add 1/2 of buttermilk, mixing on low until just incorporated.

7. Repeat until the flour and buttermilk are added and combined.

8. Mix sugar + cinnamon for rolling in a small bowl.

9. Using a small (1 1/2″ diameter) or regular (2″ diameter) cookie scoop, drop a scoopful of the whoopie pie batter onto lined cookie sheet about 2″ apart. Top with a dehydrated banana slice, if using.

10. Bake for 14-16 minutes for minis or 16-18 minutes for regulars, rotating cookie sheets halfway through baking time.

11. Cool on cookie sheets for 5-10 minutes before removing to wire rack. Ensure whoopie pie halves are completely cool to touch before frosting and assembling the sandwiches.

Salted Caramel Buttercream Frosting + Assembly

Prep : 5 minutes  Assembly : 20 minutes  Yield : Frosting for 40+ mini or 30+ regular whoopie pies

Ingredients

4 sticks unsalted butter, room temperature, cut into 1″ cubes

2 cups confectioners’ sugar, sifted

2 tsp vanilla extract

1/4 cup salted caramel [I like Amy’s recipe from Fearless Homemaker]

Directions

1. Cream butter in bowl of stand mixer until light and fluffy.

2. Alternate adding salted caramel and confectioners’ sugar in 2-3 additions, making sure to start mixing slowly then increasing speed to medium-high once sugar has been mixed in. Add vanilla extract.

3. With a pastry bag or a butter knife, spread about 1-1 1/2 TBSP frosting on the bottom half for a mini whoopie pie or 2 1/2-3 TBSP frosting for a regular whoopie pie. Top with another whoopie pie half. Eat and enjoy!

* Whoopies should keep in an airtight container at room temperature for 1-2 days, 4-5 if stored in the refrigerator.

front to back : bananas foster, mexican hot chocolate, pumpkin-doodle