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.

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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.

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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.

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Ginger Whoopie Pies

Ingredients

  • 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

Instructions

  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.
http://liveseasoned.com/ginger-whoopie-pies/

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.

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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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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…

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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.

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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!

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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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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.

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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!

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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.

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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.

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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.

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

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First Snow Cake!

This is part of our ongoing Cooking with Kids series, because bringing them into the kitchen creates bonding moments, opportunities to learn, and plenty of messes! And ginger is our ingredient of the season this fall. You can find more ginger recipes here, but if you want another dessert recommendation, skip right ahead to these chewy ginger cookies.

A few weeks ago, we woke up to our first snow of the season. If that wasn’t special enough, I thought that it was worth fully celebrating the day, and any celebration worth its salt requires a cake. That was the humble beginning of our “First Snow Cake”.

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The base of our cake is a delicious ginger cake and it’s topped with a healthy layer of powered sugar snow. It’s a simple cake that’s easy to bake on a whim and should definitely be incorporated into your next snow day. The recipe and more thoughts on celebrating the everyday below. *I’m thinking that next year the cake has to be baked in this pan.

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Cooking with Kids : Chia Pudding

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, our first post that provides our detailed tips for cooking with little ones.

We’re so excited about today’s chia pudding because it’s a delicious dessert that’s  amazingly healthy thanks to the chia seeds. This is also a dish that a little chef can put together *almost* entirely on their own! Why almost? There is a pesky can opener involved, and that can slow down even the most ambitious 4 year old.

There are so many benefits to letting your kids help in the kitchen, from the basics of learning to count and measure, to the more advanced following of instructions. You’ll also delight in seeing them take pride in their work and their ability to do something for others – how excited will they be to serve this pudding to everyone else in the family?! And finally, for some kids, this recipe may introduce new tastes; there’s the strong coconut flavor with a hint of cinnamon, and there’s the unique texture of the saturated chia seeds.

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Read on to learn more about chia seeds and our simple recipe for chia pudding!

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Baking with Kids : Halloween Style

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with assistance from a two-year-old. If you’re new to the series, our first post provides detailed tips for cooking baking with little ones.

The focus of this Cooking with Kids post is all on the decorating, and in this post we give you sources for all of our fun supplies (including the spider cupcake holders!). Kids LOVE decorating treats, and Halloween is the perfect time to let them go wild. Make it spooky, creepy, silly, cute. It definitely doesn’t have to be perfect. And that’s what makes this project such a hit with big and little people.

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I like to plan projects for us to do throughout the season, some more time and energy intensive than others. Decorating spider cupcakes purposefully falls on the easier side. It’s something that you could do on an afternoon when you want to add a little bit of Halloween excitement (and sugar!) to their day.

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Cooking with Kids : Ginger Cookies

Cooking with Kids is an ongoing series where we share recipes that are easy enough to make with a two-year-old. If you’re new to the series, our first post that provides our detailed tips for cooking with little ones.

*We first published this post almost two years ago, but these cookies are delicious and ginger is our ingredient of the season, so we’re republishing them today so that you don’t let a good thing pass you by.*

Ahhh, I meant to share this post before Christmas so that you could add yet another cookie to your baking list, but time got away from me, so here we are with a delicious ginger cookie that tastes just as good on a cold day in January as it would during the hustle and bustle of Christmas.

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And I’m still smiling about how this came to be my favorite ginger cookie recipe. Calder’s sister made them a few years ago at Thanksgiving. That first batch was delicious and reminded me of the ginger chews that I used to buy in Trader Joe’s. I was so smitten that I asked for the recipe. She sent it along, and from her notes, I could see that it came from the grandma of a good friend. As I was baking these with Alex, I looked more closely at the bottle (more on that below) and realized that the recipe on the Grandma’s Molasses bottle matched the recipe I was making! Ingredient for ingredient and word for word. So, maybe you already know this recipe?

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Ginger + Vanilla

Ginger is our ingredient of the season. You can find our archive of ginger posts here and our previous featured ingredients here. Today we’re adding something sweet to the docket.

Get ready to start planning your next dinner party, because we have the perfect dessert : vanilla ice cream + ginger spread. This is such a simple combination, but the results are phenomenal. ginger_icecream

We used Talenti Vanilla Bean Gelato for the base, and topped it with a syrup made from Ginger People’s ginger spread. I scooped some paste into a ramekin, added almost an equal amount of water, and microwaved it for a few seconds until the syrup was warm but not hot. Then I gave the mixture a good stir and drizzled it over the gelato.

Can’t find ginger paste in your grocery store? Amazon delivers.

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And I’m not joking about the dinner party. Sometimes a fancy dessert is in order. Sometimes you can plan ahead and bake something the day before. But sometimes, a tub of ice cream is the way to go. This combination takes that easy dessert and dresses it up just enough to leave an impression.

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Plus, maybe it’s time that we make ginger the new flavor of fall! Pumpkin’s had its run. #outwithpumpkin #gingerishot #gingersarehot Wait. Am I doing this right?

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