Strawberry Shortcake Whoopie Pies

This recipe for Strawberry Shortcake Whoopie Pies was a result of my desire to bring a different dessert to a gathering with some of my college friends. My friend who was hosting is a big fan of Strawberry Shortcake. That, plus my love for whoopie pies made Strawberry Shortcake Whoopie Pies a no brainer!

These Strawberry Shortcake Whoopie Pies are made of fresh whipped cream and sliced strawberries sandwiched between two vanilla cake-like cookies.

Ingredients:

Whoopie Pies:

  • 1 1/4 cup whole milk
  • 1 tablespoon white vinegar
  • 5 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Whipped Cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Other Ingredients:

  • 3 cups strawberries, sliced

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Lemon Crinkle Cookies

Is it possible to have a crinkle cookie obsession? This time around, I am here to share a citrusy version: Lemon Crinkle Cookies!

My mom absolutely loves all things citrus, so I try to create new lemon treats for her each Mother’s Day.

These Lemon Crinkle Cookies pack a lemony punch, balanced nicely with the sweetness of the powdered sugar.

Ingredients:

  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 2 large eggs, at room temperature
  • the juice and zest of one lemon
  • 1 teaspoon almond extract (can substitute vanilla extract)
  • 2 teaspoons lemon extract
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon salt
  • 2 cups confectioner’s sugar

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Ube Crinkle Cookies

Inspiration for new recipes to share on this blog can come from almost anywhere – local restaurants, family traditions, cravings, and sometimes even mystery novels. The latter is where I found inspiration for this recipe for Ube Crinkle Cookies!

I have been reading a mystery series written by Mia P. Manansala. The first book, Arsenic and Adobo (paid link), introduces the protagonist and narrator of the series, Lila Macapagal. Lila, an avid baker, has recently moved back to her hometown, and is helping out at her Tita Rosie’s struggling restaurant. When her ex-boyfriend, a local food critic, dies suddenly, Lila becomes the top suspect and has to start her own investigation to prove her innocence. Throughout the story, Lila bakes up delicious desserts, infusing Filipino flavors into some seriously amazing sounding baked goods.

One in particular stuck out to me: Ube Crinkle Cookies. I’ve made a few crinkle cookie recipes on this blog so you know I love a good crinkle cookie. I’m sure ube crinkle cookies isn’t a new idea, but it’s new to me, and I knew I had to make these!

Ube is a sweet purple yam with a slightly nutty and vanilla flavor which lends itself perfectly for desserts. The bright purple color of ube makes it particularly wonderful for use in crinkle cookies. The contrast with the white powdered sugar makes these cookies a real showstopper!

I couldn’t get the idea of these Ube Crinkle Cookies out of my head, I had to make them! These cookies are made with Ube Halaya and Ube flavor. Ube Halaya is mashed purple yam combined with condensed milk. Ube flavor, or extract, obviously adds more ube flavor, but it also contains purple dye in it to amp up the color. Both ube halaya and ube flavor can be found at most Asian grocery stores.

There are a couple of tools that I suggest using to make this recipe:

Let’s get baking!

Ingredients (makes about 40 cookies):

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 (12 oz) jar Ube Halaya
  • 1 tablespoons ube flavor
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups confectioner’s sugar

Continue reading Ube Crinkle Cookies

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Continue reading Pumpkin Snickercrinkles

No Bake Chocolate Eclair Cake

It’s that time of year where there are plenty of barbecues and outdoor gatherings again. Whenever our friends host, I never want to come empty handed so I like to have a bunch of dessert recipes on hand, especially no bake dessert recipes!

This No Bake Chocolate Eclair Cake is perfect for summer meet ups – you don’t have to turn on your oven and overheat your own home, and it can be made ahead and served chilled or at room temperature.

The cake is super simple to make. It is layers of graham crackers, whipped cream pudding, and chocolate frosting, mimicking the flavors of a chocolate eclair. If you don’t want to make your own frosting, you can also buy store bought and just use that.

Ingredients:

  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1 (16 oz box) plus 2 tablespoons confectioners’ sugar, divided
  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups whole milk, divided
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon coffee extract
  • 1 (14.4 oz) box graham crackers

Continue reading No Bake Chocolate Eclair Cake

Chocolate Coconut Cake

I originally made this Chocolate Coconut Cake for my dad for his birthday a few years ago. Since then, my parents request it any chance they get!

The recipe is a chocolate cake that substitutes coconut milk for regular milk in the recipe. It is then topped with a coconut cream frosting and some coconut flakes for extra coconut-y goodness!

Cake:

  • 1/2 cup semisweet chocolate chips
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened (or margarine to make dairy free)
  • 2 cups sugar
  • 4 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup cocoa powder
  • 1 (13.5 oz) can coconut milk

Frosting:

  • 4 sticks (2 cups) unsalted butter, softened (or margarine to make dairy free)
  • 2 16 oz boxes (about 8 cups) powdered sugar
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 (5.4 oz can) coconut cream

Topping:

  • 1/2 cup coconut flakes

Continue reading Chocolate Coconut Cake

Tiramisu Cake

I am about to share with you my new favorite cake. Not only does this Tiramisu Cake taste amazing, but it is actually just a more spiffed up cake from a box!

I made this cake originally to celebrate my mom’s birthday, and everyone loved it so much, I decided to share it here too (my husband wasn’t upset at all to have this cake show up in our house again either!)

Ingredients:

  • 1 package white cake mix (I used a Super Moist French Vanilla Cake Mix)
  • 1 1/4 cup strong brewed coffee, cooled, divided
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon instant coffee powder
  • 2 tablespoons coffee flavored liqueur (like Kahlua)

Filling:

  • 1 (8 oz) container mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/4 cup coffee flavored liqueur (like Kahlua)

Frosting:

  • 1 cup cold heavy cream
  • 1 (8 oz) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 1/4 cup coffee flavored liqueur (like Kahlua)
  • pinch of salt

For Garnish:

  • unsweetened cocoa powder
  • semisweet chocolate bar

Continue reading Tiramisu Cake

Lemon Blueberry Drop Scones

Lemon and blueberry is such a solid combination. I’ll basically eat any baked good with those two flavors together, which might be why I already have shared a lemon blueberry pancake, cupcake, and icebox cake on here already! So when I saw a recipe for Lemon Blueberry Drop Scones on Taste of Home, I wanted to try them. I messed with the method of their recipe and adding a bit more lemony goodness through lemon extract because I really wanted that flavor to come through.

These are super easy and rustic looking scone recipe. The more misshapen they are, the better they look!

Ingredients:

Scones:

  • 1/4 cup butter, melted
  • 1 cup lemon flavored yogurt
  • 1 large egg, at room temperature
  • the zest of 1 lemon
  • 1 teaspoon lemon extract (paid link)
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Glaze:

  • 1/2 cup powdered sugar
  • the juice of 1/2 a lemon

Continue reading Lemon Blueberry Drop Scones

Irish Plum Pudding

In the 11 years I’ve been writing posts for this blog, I have never posted on Christmas Day!

This year, I decided to finally rectify that and bring a recipe for a Christmas Pudding. Plum Pudding is quite a misnomer (at least to us Americans) – it does not include any plums, and pudding is actually a cake, not a custard-like substance. The method of cooking the plum pudding was new to me too; you actually steam it on your stovetop rather than bake it!

This recipe for Irish Plum Pudding is adapted from a cookbook I have owned for a while (Christmas Flavors of Ireland– paid link), although, I have to admit, I think I royally Americanized the recipe into something different. So, here’s my American Not-Plum Bundt Cake!

Note: You’ll need a 6 cup bundt pan (paid link), and a pot large enough to fit the bundt pan inside (I used a large pot I use to make tomato sauce).

Ingredients:

  • 1 cup raisins
  • 1 cup golden raisins
  • 1/4 cup dried figs, chopped
  • 1/4 cup dried apricots, chopped
  • 1/4 cup candied cherries (paid link), halved
  • 2 tablespoons candied orange peel, chopped
  • 2 tablespoons candied lemon peel, chopped
  • 1/3 cup spiced rum
  • the juice and zest of 1 orange
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1/4 cup stem ginger (paid link), finely chopped
  • 1 apple, peeled, cored, and grated
  • 1 1/4 cups flour
  • 1 cup plain breadcrumbs
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon

Optional Bourbon Butter, for serving:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 2 tablespoons bourbon

Continue reading Irish Plum Pudding

Pumpkin Roll

I can’t believe I’ve never shared a pumpkin roll recipe on this blog! For someone as pumpkin-obsessed as me, I’m happy to finally rectify that!

This recipe is a mostly classic recipe, with the addition of chocolate chips into the cream cheese filling. I made this for Thanksgiving, and my aunt who hosts it enjoys pumpkin-chocolate combinations, so I made this one for her.

This pumpkin roll recipe has been developed to be made in a half sheet pan (paid link).

Ingredients:

  • 1 cup plus 2 tablespoons flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs plus 1 egg yolk, at room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 12 oz cream cheese, at room temperature
  • 8 tablespoons butter, at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, plus more for sprinkling
  • 1 cup mini chocolate chips

Continue reading Pumpkin Roll

Cranberry Turnovers

I absolutely love cranberry sauce, but with all of the other delicious sides on Thanksgiving, my family and I rarely finish the entire can. This recipe for Cranberry Turnovers takes your leftover cranberry sauce and turns it into a simple and delicious breakfast!

I adapted this recipe from Country Living, although I kept it fairly close to the original.

Ingredients (serves 8):

  • 1 (17.3 oz package) Puff Pastry, thawed
  • 8 oz cream cheese
  • 2 egg yolks
  • 2 cups confectioners’ sugar, divided
  • 1/2 cup leftover cranberry sauce
  • 1 tablespoon almond extract (or vanilla extract to make nut free)

Continue reading Cranberry Turnovers

Homemade Peanut Butter Fudge

A couple of years ago, I made some Gingerbread Fudge and was amazed at how easy it was to make!

So when I had a craving recently for some boardwalk fudge and I was nowhere near the beach, I figured I’d just make my own!

This recipe for Homemade Peanut Butter Fudge uses just six ingredients to make a rich, creamy, peanut butter-y treat.

Ingredients:

  • 3 1/2 cups confectioners sugar, sifted
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 (16 oz package) light brown sugar
  • 1/2 cup whole milk
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract

Continue reading Homemade Peanut Butter Fudge

Carrot Cake Cupcakes

Nearly a decade ago, I shared a recipe for a Bunny Carrot Cake. Although it’s super cute, I figured it was about time I shared a decidedly less creative dessert that is still perfect for Easter and spring in general: Carrot Cake Cupcakes!

These Carrot Cake Cupcakes are based off the original recipe I shared 9 years ago, but I substituted in walnuts for the raisins. They are topped with cinnamon cream cheese frosting and then sprinkled with carrot-shaped sprinkles to make them extra adorable.

Ingredients (makes approximately 30 cupcakes):

Carrot Cake Cupcakes:
  • 4 large eggs, at room temperature
  • ¼ cup vegetable oil
  • ¾ cup melted browned butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 4 cups loosely packed grated carrots
  • 1 cup chopped walnuts (omit for nut-free)
Cinnamon Cream Cheese Frosting:
  • 2 (8 oz) packages of Cream Cheese, softened
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 (16 oz) packages powdered sugar
  • Easter-themed sprinkles, if desired

Kitchen Tools Used:

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Red Velvet Peppermint Whoopie Pies

I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!

Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!

Ingredients (makes 12 whoopie pies):

Red Velvet Cookies (makes 24 cookies):

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup brown sugar, packed
  • 1 large egg
  • 2/3 cup whole milk
  • 1 tablespoon white vinegar
  • 1 tablespoon vanilla extract
  • 1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
  • 2 cups flour
  • 3 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Peppermint Cream Cheese Filling:

  • 2 (8 oz) blocks cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon peppermint extract
  • 1/8 teaspoon salt

Continue reading Red Velvet Peppermint Whoopie Pies

Red Velvet Crinkle Cookies

Note: I was sent some baking tools from OXO in order to write this post. Opinions are mine alone.

If you follow this blog, you know I am a huge fan of OXO-branded, well, anything. And every year, OXO helps to raise funds for childhood pediatric cancer research, supporting Cookies for Kids’ Cancer. In order to bring awareness to this organization each year, OXO has organized food blogger cookie swaps, which I’ve participated in since 2012.

Here are some of my old cookie swap and Cookies for Kids’ Cancer posts, in case you’re in a baking mood:

This year is a bit different. Instead, OXO is sponsoring The Cookie Chain, which empowers people to raise funds for pediatric cancer research and awareness of Cookies for Kids’ Cancer by baking, sending, and sharing packaged cookies to friends and loved ones. Participants can sign up via Cookies for Kids’ Cancer for a Cookie Chain kit including cookie bags, stickers and postcards about the promotion.

source: cookies for kids’ cancer

In the hopes of getting as many people involved as possible, I jumped at the chance to set up my own Fundraising page and got to baking! To help me get my bake on, OXO sent over some of their awesome baking tools. Here are some more details on those baking tools:

  • Silicone Baking Mat (paid link): The OXO Good Grips 2 Piece Half-Sheet Pan and Baking Mat Set is the perfect pair for any baking adventure. The reusable Silicone Baking Mat replaces parchment by transforming sheet pans into a non-stick surface. The food-safe silicone and fiberglass construction resists grease and residue and fits perfectly into the Half-Sheet Pan. Dishwasher safe. The Non-Stick Pro Half-Sheet pan is made from durable commercial-grade aluminized steel with a micro-textured pattern that promotes airflow under and around food for even, consistent cooking. The two-layer scratch- and stain-resistant coating is PFOA free and ceramic reinforced for exceptional performance for years to come.
  • 3 Piece Mixing Bowl Set: Non-slip bottoms ensure the Mixing Bowls stay put on countertops and feature a soft, comfortable handle that’s easy to grip. The wide lip and spout make it easy to pour ingredients. Bowls nest for convenient storage.
  • Dough Whisk: When it comes to mixing dough by hand, a spoon just won’t cut it. You need a dedicated dough whisk to cut through thick dough. The solid stainless steel wires prevent sticking while the unique shape incorporates wet and dry ingredients with less effort. The innovative handle shape and soft, comfortable grip reduce pressure on your hands to prevent fatigue while you work. Once your cookies are in the oven, it’s easy to clean dough from between the coils. Dishwasher safe.
  • Medium Cookie Scoop: This size 40 portioner is designed for easy scooping and consistent shaping. The soft grip absorbs pressure while you squeeze to smoothly release your cookie dough. Dishwasher safe.
  • Baker’s Dusting Wand: With a quick twist to open and close, and a half-solid, half-perforated globe design, the Baker’s Dusting Wand is designed to prevent clumps, dumps and powdery messes. Perforation allows for evenly floured baking pans and lightly dusted baked goods. Sized to fit in most flour containers for storage.
These baking tools were the perfect excuse to make a cookie recipe I had been eyeing up for a while now, Red Velvet Crinkle Cookies!
My recipe is based off a NYT Cooking recipe that can be found here. This recipe utilized both baking powder and baking soda so that the cookies rise and then fall quickly, created the crinkled effect on the cookies.
Ingredients:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 1/3 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 (0.67 oz) tube of red food coloring gel (about 1 tablespoon)
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/3 cups confectioners’ sugar, plus more as needed

Continue reading Red Velvet Crinkle Cookies

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