Cakespy: Reverse Whoopie Pies

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Original artwork and photographs: Jessie Oleson ] What’s a Reverse Whoopie Pie? Basically, if you can imagine a Milano cookie going through a Hulk-like transformation into a supersized sweet treat , you’ve got the right idea. That’s right: these cakey whoopie pies pack all the flavor of the classic chocolate-filled buttery cookie sandwich, but without making any pretense of daintiness. This is treat of such proportion that it requires two hands to hold and all of your stomach to handle. Of course, if you want an even Hulkier variation, add peppermint extract instead of vanilla (and maybe a dash of green food coloring for good measure) for a chocolate-mint variation. Reverse Whoopie Pies – makes about 12 to 24 whoopie pies, depending on size – Adapted from King Arthur Flour Ingredients For the cookies 1 cup (2 sticks) unsalted butter 1 1/2 teaspoons salt 2 teaspoons vanilla extract 1 tablespoon baking powder 1 1/4 cups granulated sugar 1/4 cup confectioners’ sugar 3 large eggs 4 1/2 cups All-Purpose Flour 1 cup milk For the filling 4 cups (24 ounces) semisweet chocolate chips 2 tablespoons …

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How Too Make The Most Chocolatey Very Best Chocolate Cookies Using Blog Love

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Tags: baking-powder, butter, cookies, dessert, eggs, espresso-powder, flour, kosher salt, sugar

Mixed Review: Peanut Butter & Co. Old Fashioned Peanut Butter Cookies

A few years back I wrote a post about “one trick pony” restaurants in New York. While in general I regard these joints as gimmicky and boring—who wants to go somewhere that only serves baked potatoes?—I do hold a special place in my heart for Peanut Butter & Co. Perhaps it’s because of its location, tucked away on a quiet West Village Street. Or maybe it’s because I grew up in Massachusetts, where Fluff was invented, and I’m predisposed to love any restaurant that includes marshmallow cream on its menu. In addition to their line of outrageously-flavored peanut butters, Peanut Butter & Company produces several different baking mixes. I decided to test out the Old Fashioned Peanut Butter Cookie Mix ($7) for this week’s Mixed Review. There’s just something so quintessentially American about peanut butter cookies, I thought they would make an appropriate treat for the upcoming 4th of July holiday. The mix was a snap to prepare . All I had to add was an egg, one and a half sticks of softened butter, and four tablespoons of water. It took a little bit of elbow grease to blend everything into a cohesive lump of dough, but once it was done I couldn’t help breaking off little chunks and popping them in my…

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This Week in America’s Test Kitchen: Best Chocolate Chip Cookies

Since Nestlé first began printing the recipe for Toll House cookies on the back of chocolate chip bags in 1939, bakers have been trying to improve upon this classic. America’s Test Kitchen imagined a moist and chewy chocolate chip cookie with crisp edges and deep notes of toffee and butterscotch to balance its sweetness. After baking countless batches of cookies, here’s what they found: Melting a generous amount of butter before combining it with other ingredients gave the desired chewy texture. Since they were melting butter, they browned a portion of it to add nutty flavor. Using a bit more brown sugar than white sugar enhanced chewiness, while a combination of one egg and one egg yolk yielded supremely moist cookies. For the crisp edges and deep toffee flavor, they allowed the sugar to dissolve and rest in the melted butter. That meant setting aside the cookie dough for 10 minutes, and stirring several times, until the butter-sugar mixture resembled shiny frosting. Then, they added the flour and chips and shaped the dough into balls. Get the recipe at America’s Test

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Cook the Book: ‘The Boozy Baker’

This week we are very proud to feature a cookbook by longtime Serious Eats contributor, our very own Lucy Baker of Mixed Review fame, and formerly, Cook the Book. Lucy’s newly released The Boozy Baker combines two subjects near and dear to my heart: baking and cocktails. By baking with beer, wine, and all manner of spirits Lucy adds an extra element of flavor and excitement to cakes, cookies, brownies, and pies. Rum and coke makes its way into Cuba Libre Brownies , the White Russian is transformed into Black and White Russian Cookies , and the classic Italian aperitifs Campari and limoncello make a lovely Lemon Layer Cake with Campari Frosting . But if your home bar isn’t as well-stocked as your local watering hole, fear not. Lucy’s easygoing attitude when it comes to substitution makes sure that you’ll be able to work with the bottles that you already have on hand. So, put on that apron, mix yourself a drink get ready for some boozy baking. Win ‘The Boozy Baker’ Thanks to the generous folks over at Running Press , we are giving away five (5) copies of The Boozy Baker this week. All you have to do is tell your favorite boozy …

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Tags: book, brownies, cook-the-book, cookies, folks, review, running, serious-eats-, week

Cookie Monster cupcakes!

Who can resist Cookie Monster cupcakes? Not me! These are by yumyumbubblegum on Flickr .

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Gluten-free tattoo cupcakes

These are by Meghan’s Cakes and Cookies on Flickr , as a thank you to her tattoo artist! And they’re gluten-free!

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Tags: artist, cakes, cookies, cupcakes, flickr, gluten free, her-tattoo, meghan, tattoo, tattoo-cupcakes

MONSTA! cookies

Really quick post today, as I’m up to my eyeballs this week!

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Sedgemoor Easter "Cakes"

CAKES??? Quoi?? Don’t know why these are called cakes because they are made like biscuits/cookies and they end up like such!! They are good though, and I can’t wait to dunk one in a steaming hot cup of tea…..James said they taste like Christmas in a cookie, which may be because the recipe is the old English standby of various, sundry and seemingly unending combinations of flour, sugar, better, eggs, dried fruit and candied peel. I searched high and low for a more elaborate Easter recipe to do but honestly the only other one I came up with that is traditionally British is Simnel Cake which I did last year…(you can do a search up in the left hand corner for this, I tried to do a link here but it didn’t work)….it was LOVELY though and again a combination of the heretofore mentioned ingredients….make them both I say!!! Cookie cakes and a cake!! Here’s todays easy and quick recipe: “Sedgemoor Easter Cakes” from a recipe in “Good Things in England” by Florence …

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Kuih Makmur

These are the prettiest kuih bangkit (left) that I’ve ever seen. I just can’t imagine making each one of them so perfectly, with overlapping crimped petals. Each one is smaller than my upper thumb. I find kuih bangkit too dry although I love their coconut flavor. But kuih makmur are full of butter, so full that they can hardly hold their shape and need to be protected by paper cases. Nee’s kuih lapis look machine-made because the layers are evenly thick, parallel and straight. But more than that, they taste absolutely divine. Nee ’s husband Greg brought me two jars of her kuih momo (that’s what they call kuih makmur in Sarawak apparently) and kuih bangkit and two large slabs of lapis (layer) cake, in sanja flavor and mocha flavor, when he was here on business just before CNY. The kuih makmur (prosperity cookies in Malay) and bangkit have long dissipated into my cells but I still have the kuih lapis for special occasions. Last Sat, CL brought some excellent Italian prosciutto and smoked Dutch cheese from Brisbane, Phyllis brought the French wine and I contributed Nee’s Sarawak lapis cake, sparingly…

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Tags: butter-or-brown, cells, cookies, italian, klutz, Layer, mouth, petals, prosciutto, prosperity, slightest, snacks/starters (asian), thumb, traditional