Ginger Whoopie Pies

Ginger is our ingredient of the season. You can find our archive of ginger recipes here.

I love a good spice cake. In my book, there’s only one way to improve any good cake : make it portable! That must be why the whoopie pie was invented.


If you’re unfamiliar with a whoopie pie, let us introduce you. These are small treats made by sandwiching frosting between two small circular cakes. Most commonly, the cakes are chocolate and the frosting is vanilla, but I always felt lucky when I found a place selling the chocolate pies with peanut butter frosting!

Growing up in PA, it was common to see individual whoopie pies wrapped and for sale at farmer’s markets and near the cash registers of mom & pop markets. If you’re in Philly – stop into Reading Terminal and pick up a whoopie pie from the Amish stand. You can thank me later.


Today we’re sharing a recipe for ginger whoopie pies with cream cheese frosting. This recipe comes from the cookbook (appropriately named) Whoopie Pies. While this is still a fairly common whoopie pie flavor, that book is filled with a wide variety of cake and frosting options for mixing and matching.


Ginger Whoopie Pies


  • 4 cups flour
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter
  • 4 Tbsp shortening
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 3/4 cup buttermilk


  1. Preheat the oven to 325F and line two baking sheets with parchment paper.
  2. Sift together the dry ingredients: all ingredients from flour through nutmeg.
  3. In an electric mixer with a paddle attachment, beat together the butter, shortening, and brown sugar on low speed. Increase to high speed and beet for an additional 5 minutes until the mixture is light and fluffy. Add the egg, beat well. Add the molasses, and again beat well.
  4. Add half of the dry mixture and half of the buttermilk to the butter mixture. Beat on low speed until just incorporated. Scrape down the sides of the bowl, add in the remaining dry mixture and buttermilk, and beat until fully combined.
  5. Drop approximately 2 Tbsp scoops of batter onto the prepared baking sheets (leaving about 2 inches of space between each one).
  6. Bake one sheet at a time for about 10-12 minutes. The pies should spring back when pressed gently. Let the cakes cool completely before frosting.

The cookbook comes with a candied ginger frosting recipe, if you want to go whole-hog with the ginger.

Personally, I love pairing these cakes with a simple cream cheese frosting. Beat together 8 oz cream cheese + 1 stick butter + 2 cups powdered sugar + 1 tsp vanilla. Spread a generous layer between two cakes.


In my opinion, these are cakes that get better with age. Give them a few hours or even a day for the flavors to meld, and you won’t be disappointed.

As I mentioned, these are super portable cakes. We had a friend over last week that packed an extra one for the slopes… pass these out on the chairlift, and you’ll become a legend.

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Ginger Apps and Mains

Ginger is our ingredient of the season. You can find our archive of ginger recipes here.

Um, it’s Valentine’s Day. The heart balloons, roses, and piles of chocolate in the grocery store warned you this was coming. And now it’s here.

Our plans for the evening? Prepare and eat at a delicious f-ing meal. Because that’s what love is.

We hope your plans are just as awesome. And if you’re looking to add a bit of fiery spice to your evening, here are four dishes from our archives with a delicious touch of ginger.


Chicken with Preserved Lemons


Vegetarian Spring Rolls


Pumpkin Curry



Moroccan Spiced Shepherd’s Pie

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Three Delicious Foodie Gifts for your Valentine

Hey lovers! On Tuesday we thought we had the best gift idea ever : alcohol, but what if you or your honey are participating in Sober October February? Good news, we have gift ideas for you too! Now if you’re also cutting sugar this month, you may need to wait until tomorrow’s posts for gift ideas 🙂 Until then.. nom, nom, nom…


These homemade marshmallows are pretty perfect for topping off a cup of hot co + candy cane vodka. Just sayin’. Also, if you thought you weren’t too big on marshmallows because that’s where I was, try these and tell me they’re not completely different and way more delicious and flavorful than Puffs.


Nutella, we’re all a fan, but why make your own? Unfortunately, the main ingredients for Nutella are sugar and palm oil. PALM OIL IS TERRIBLE FOR THE ENVIRONMENT. Sorry, it had to be said yelled. So make your own!


I still can’t get over the simplicity of this chocolate cake with buttercream icing. It’s the perfect way to make pretty much any cake one that is infused with love. Our middle sister Kristin, used to make this heart cake, which looks so damn adorable, but it took so much time and effort to achieve. Take it easy this year and top your cake with rose petals.


That’s that y’all. Whip up something special for yourself or your loves!

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Ginger Liqueur & Mule

Ginger is our ingredient of the season, you can find more ginger recipes here and more drink recipes here.

We’re popping in with a homemade ginger liqueur recipe and using it in a ginger mule cocktail. Just getting ready for the weekend.


This liqueur has a quick turn-around. No long steeping period like our hazelnut liqueur or limoncello (oh hey, old blog!). Instead, it’s much similar in wait to something like our rosemary vodka.

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Ginger + Citrus Cocktail

First the good news : Ginger is still our ingredient of the season! We chose it as the featured ingredient this past fall, but felt that we didn’t spend nearly enough time experimenting with this gem. So, we’re holding onto it as the first two-season ingredient.


Now, the bad news : I’m making a recipe today with an ingredient that has been discontinued. The news broke in early 2017, but as you can see, it’s hit me hard, and I just can’t quit SNAP… or the other Art in the Age Cocktails. (ROOT? My love. Will I ever find a forgotten bottle of you on the liquor store shelves? I can only hope and dream.)

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Sparkling Cider Mocktails

 *republishing this today ’cause cheers even if you don’t drink beers! Amiright?
Apples was our ingredient of the season during the autumn of 2014. Check out our complete archive of apple drinks, recipes, and crafts.

If your holiday dinners are anything like ours, there will be at least one bottle of non-alcoholic sparkling cider or grape juice on the buffet. We may have outgrown the kids’ table, but we haven’t outgrown the kids’ bubbly. This year we suggest adding a bit of grown-up flavor to your juice in the form of cranberry and ginger-rosemary simple syrups, creating mocktails worthy of the adult table… of course, we won’t bat an eyelash if you add a touch of your favorite vodka or gin too!


Each of these drinks gets their flavor from Martinelli’s Organic Sparkling Cider and an infused simple syrup. We’re sure your holiday menu is already full, so we purposefully kept these mocktails simple to make using ingredients that we always have on hand for Thanksgiving. As such, there’s no need to add an extra item to the mile-long grocery list, and if you’re short on time, you can assign the syrup-making to the first guest to walk through the door.


 Rosemary-Ginger Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 3 sprigs rosemary
  • 4-5 1/4 inch slices fresh ginger
  • Place all ingredients in a sauce pot, bring to a boil and then let simmer for about 1-2 minutes until sugar dissolves. Remove from heat. Strain the rosemary and ginger from the syrup once it cools.

Cranberry Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cup cranberries, coarsely chopped
  • Place all ingredients in a sauce pot, bring to a boil and then let simmer for about 1-2 minutes until sugar dissolves. Remove from heat. Strain the rosemary and ginger from the syrup once it cools.

Time to Mix!

The Martinelli’s on its own is too sweet for my taste and adding these simple syrups would create a drink that would make my teeth hurt, so I always start by cutting the cider 50-50 with seltzer water. I would suggest you do that, or, if you’re the drinking type, take our suggestion and add vodka.

  • 1 part sparkling cider
  • 1 part seltzer water
  • 1 Tbsp simple syrup
  • rosemary, fresh cranberries, and crystallized ginger for garnish

Place all ingredients except the garnish in your glass and  give it a gentle stir.


I think my favorite part is coming up with the garnishes! Is professional garnish-er a job? If so, I’m available for your next party. A note about buying the ginger: I never keep crystallized ginger on hand, because it always seems to dry out and get hard before I have a chance to use it. Instead, I buy only what I need for any recipe from the bulk foods section of the grocery store. On this particular day I only bought 8 or 9 pieces; considering my love for buying in bulk, this seems silly, but it’s always so nice having fresh and soft crystallized ginger for a recipe.

In the ginger-rosemary drink I used a sprig of rosemary. It matched the flavor of the drink, and the green and gold combination looked beautiful. My rosemary stems were a bit flimsy, but if your rosemary stems are firm, use them to skewer some of the cranberries and ginger.


For the cranberry drink I put a couple of cranberries and a piece of crystallized ginger on a toothpick. Even though there’s no ginger in the drink, the sparkling gold candy looked so pretty on top of the red berries. Don’t you think?


Of course, even if you don’t have time to mix up these syrups, just adding a bit of garnish to your sparkling cider will make every feel special! Especially if you add something like the sprig of rosemary ~ each time your guests take a sip of cider they’ll get an added bonus with the rosemary aroma.

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Cheese + Ginger

Ginger is our ingredient of the season. You can find a variety of drink, main dish, and dessert ginger recipes here. This is the second ginger spread pairing that we’re sharing.

Today we’re coming at you with a suggestion to spice up your holiday cheese plate.


If you don’t know it already, putting out a good cheese plate, or taking one to your next party is a sure-fire way to gain admirers. Our trick is to pair your cheeses with the right condiment.

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DIY Edible Gifts

Do you need a reminder that the holidays are right around the corner? We don’t! WE CAN’T WAIT. too much?

Today we’ve rounded up a few ideas that make perfect edible DIY gifts. There’s a range of options on this list, from nuts in solid and liquid form to citrus peels and marshmallow. Some take a bit more preparation than others (some are so easy you’ll have all of your teacher gifts done in an afternoon). But I may be a bit biased when I say that possibly the best gift on this list is the one that takes the longest to make.

And, as we all know, the best part about giving receiving an edible gift is that you don’t have to remember to put out that neon light up statue of Mt. Rushmore every time Aunt Peggy comes to visit. So get on with it.


Spiced Mixed Nuts : a truly perfect blend of sweet and spicy. These are super easy to make with basic ingredients (think nuts, honey, cayenne pepper). Just make sure you share more than you eat!


Hazelnut Liqueur : give this and you will be loved by all. Especially if you pass along a few key serving suggestions, such as mixing a shot into a cup of hot chocolate or a vanilla milkshake. BUT start making this one ASAP, because you need about three weeks of steeping time.


Marshmallows! : There are so many perks to making your own marshmallows. You can personalize the color and flavor. Cut them out with cute cookie cutter shapes. Pair them with hot co for a real treat. And we aren’t kidding when we claim that these are easy to make.


Candied Citrus Rinds : Again, another super easy treat. I added chocolate to these, but you can totally skip that. And as a bonus – we shared our orange marshmallows at the bottom of that post.


Use this post as an excuse to get a jump start on the eating, drinking, and merriment! xo

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