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Chocolate Stout Whoopie Pies

Chocolate Stout Whoopie Pies


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These stout whoopie pies are cake-like, but sturdy enough to keep their shape. The confectioners’ sugar based buttercream filling is flavored with stout. These are simple to make. The pies are best if served the same day they are baked, but they can be held overnight in which case I would assemble them and individually wrap in plastic wrap.

Ingredients

For the cookies

  • 2 Cups all-purpose flour
  • 1/2 Cup cocoa powder, sifted
  • 1 1/4 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1/2 Cup unsalted butter, room temperature
  • 1/2 Cup sugar
  • 1/2 Cup firmly packed light brown sugar
  • 1 Teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/2 Cup buttermilk
  • 1/2 Cup stout, such as Guinness

For the filling and assembly

  • 3/4 Cups unsalted butter, room temperature
  • 3 3/4 Cups confectioners' sugar, sifted
  • 1/3 Cup stout, such as Guinness

Servings16

Calories Per Serving345

Folate equivalent (total)50µg12%


Old-Fashioned Whoopie Pies Recipe

These Old-Fashioned Whoopie pies are soft, chocolaty sandwiches with a sweet fluffy filling. They&rsquore the perfect combination between a cake and a cookie. So you get the best of both worlds!

For those of you who had these tasty treats as a kid&hellip now you can make them in your kitchen with this step-by-step recipe. There&rsquos something about Whoopie Pies that never get old. Even as an adult they still make me smile.


Recipe Summary

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup buttermilk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 to 4 cups confectioners' sugar
  • 1/4 cup milk
  • 1/2 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.

Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.


How to Make The Best Homemade Whoopie Pie

I’ve tried several different recipes for homemade whoopie pies, and my favorite is the classic, traditional one. It’s seriously chocolatey, because there’s a lot of cocoa powder in it, and it’s so tender, it will almost melt in your mouth.

The cakes are made by creaming butter and sugar, adding egg, vanilla, and buttermilk, then dry ingredients such as flour and cocoa powder. The batter will be quite sticky and soft, but it won’t spread much during baking as it has enough baking soda to provide lift and enough flour to stay intact.

I use a medium ice cream scoop to scoop out the batter. It’s less messy, and makes life easier. It also keeps the cookies uniform and even in size. It’s a great standard size and I use it for most my cookies.

You can use a whoopie pie pan if you find it easier to shape the cookies, but if you’re comfortable with baking cookies, you can make them without it.

Cocoa Powder: both unsweetened natural cocoa powder and Dutch-process work well here, so use your favorite kind (I prefer the latter).


Chocolate Stout Whoopie Pies

Our products are meant to be immediately devoured by the cookie monster in your life. If you have left over cookies, keep in mind our products are all natural with no additives or preservatives. This means you cannot leave it out on the counter unprotected. Our products need to be properly stored for maximum goodness!

Hot Chocolate Bombs: Storage and handling: KEEP AWAY FROM HEAT AND DIRECT SUNLIGHT - they will melt and you will be sad. Do not store in freezer. Store them in an airtight container. Steam milk to at least 140-150 degrees and pour directly over the bomb.

Cookies: You can place your freshly baked products in an airtight container and store for up to 3 days on the counter. For just from the oven gooey-ness, you can place in your oven on 200 degrees (the warm bread setting) for about 5 mins or until desired gooey-ness is achieved.

You may also freeze your cookies for up to 6 months in an airtight container.

Cakes/Cookie Cakes: Any cake or cookie cake that has not been devoured, can be stored in the refrigerator for up 7 days. Frozen up to 6 months. For serving, take out of refrigerator and let come to room temp 3-4 hours.

Buttercream: Our buttercream is made with organic heavy cream and butter. Cakes, cookies or whoopie pies with buttercream must be refrigerated. Do not microwave buttercream.

Cake Inna Jar: These pretty little layers of perfection come ready to eat! Just grab a spoon and dig in. Didn't finish it? Really? Store in refrigerator for up to 7 days. May be frozen for up 6 months. Let come to room temp 3-4 hours. Do not microwave.

All our products are made with the best ingredients available. These include:


Chocolate Stout Whoopie Pies with Bailey's Buttercream Filling

If a holiday ever screamed, "Make a delicious dessert filled with booze!" it would be St. Patrick's Day. So when the Irish in me saw this recipe, I knew I needed to make it immediately if not sooner. The stout in the chocolate cake batter provides a subtle distinction in the flavor. You don't taste beer, but the deep richness of the chocolate makes you think, "this is a little bit different." The stout compliments the dark chocolate in a very good way without being intense. Paired with a fluffy Bailey's flavored buttercream frosting and it's a match made in St. Patrick's treats heaven. Since I'm not a huge Bailey's fan, I was hesitant about the filling. But paired together, there is a balance that really makes you happy (or you're drunk, but probably not). I took these in to work as a little treat for my coworkers and they raved. At 10 am, most of them devoured them as soon as I came up to their desk.

Rarely does a recipe come along that I find compelled to make right away. But when I saw this post from Jessica at Oh Cake this week, (well, she posted it last week, I just saw it on Sunday), I knew these needed to be made to celebrate the holiday this weekend. Rarely do I advocate specialty pans--I'll definitely encourage you to invest in good quality pans that can be used for many things, but specialty ones aren't usually necessary in most occasions. Even my biscotti pan is only in my collection because it was a gift. But this time, I would encourage you to get a whoopie pie pan if you want to try this recipe (and think you'll make lots more whoopie pies). For our anniversary this past year, my Mom got us got me got Dave sent a star-shaped whoopie pie pan because she "thought it was cute" (and it was probably on sale). That's the only reason I have it. I figured like my previous Whoopie Pies, Lemon Whoopie Pies and Banana Whoopie Pies, I'd just put the batter on a baking sheet. But once I made the batter and saw how runny it is (thinner than regular cake batter), I knew I needed to find that pan! Since a lot of my pans are scattered due to the move in January, I was fairly certain it was in the attic (and hoped that it wasn't in the storage locker!). Luckily, it was in the exact box I thought it would be. I suppose in a pinch you could use a muffin pan and fill them about 1/4 to 1/3 full. Since my pan is star shaped, it's a bit smaller than a regular whoopie pie, so I was able to squeeze out a few extras. The beer we had on hand was a Chocolate Stout from Harpoon, but any good stout will work (Guinness, Young's, etc.). I also made one slight change to Jessica's recipe by using 1/2 teaspoon of vanilla instead of a full teaspoon (Jessica had accidentally omitted the quantity in the ingredients list), so I guessed. The true quantity is listed below. Makes these, enjoy these, and have a happy St. Patrick's Day!

Chocolate Stout Whoopie Pies

1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1.5 ounces dark chocolate chips or chopped dark chocolate
6 Tablespoons butter
1 cup stout or chocolate stout (like the kind by Harpoon, Guinness, Young's or similar)
1 teaspoon vanilla (not pictured)
1/2 cup brown sugar, packed
1 egg
1 egg yolk

In a large bowl, sift together flour, baking soda and salt.

In a medium saucepan, combine chocolate chips, butter, stout, vanilla and brown sugar over medium heat. Whisk to combine.

Once chocolate is melted, whisk again to incorporate and removed from heat. Still whisking, add the eggs and quickly whisk to combine.

Pour chocolate mixture into flour mixture and whisk to combine. Note: This is a thin batter--don't fear.

Grease a whoopie pie pan and fill each cavity about halfway. Note: My pan with stars was slightly smaller, and I used a 1/4 measuring cup to distribute the batter. I noticed I was using about half of that utensil, so I would say about 1/8 a cup of batter for each of my stars. Maybe a little more for a regular whoopie pie pan.

Bake at 325 degrees F for 10 minutes or until a tester comes out clean.


Bailey's Buttercream Filling

1/2 cup butter, softened
2 Tablespoons Bailey's
1 1/2 cups powdered sugar, sifted

Cream butter at high speed in the bowl of an electric mixer.

Add Bailey's and continue beating on high, scraping sides of bowl as necessary.

Reduce speed to medium and gradually add powdered sugar. Once all added, increase speed to high and beat until light and fluffy, scraping sides of bowl as necessary.

Pipe or spread filling onto half of the whoopie pies. Top with remaining whoopie pies to make a sandwich.


How to make whoopie pies:

  1. Toss together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. Cream together the butter and sugar in a large bowl. Mix in the egg and vanilla. Then slowly mix in the milk.
  3. Stir in the dry ingredients until just combined.
  4. Scoop the batter onto a parchment paper-lined baking sheet. Bake at 350F for 10 minutes. Let cool completely.
  5. Beat the butter, powdered sugar, vanilla, and milk until smooth. Pipe the buttercream onto half of the cake rounds and sandwich with the other half.

Mile High Chocolate Stout Pie

This past Sunday, as I stood at a podium in the middle of a convention center talking about the glorious interplay of beer & chocolate and how to pair the two, I was asked which chocolate stout I recommend.

All I could think of was this Rogue Chocolate Stout that I’d spent a day turning into an excessively large pie. A stout that has all the undeniable lurings of two of the most enticing guilty pleasures: beer & chocolate. If there has ever been a Poster Beer for converting prohibitionists into soused up stout drinkers it’s a beer infused with chocolate.

I also hear their is a beer cocktail of sorts, a mix of Rogue Chocolate Stout & Rogue Hazelnut Brown Nectar, that tastes like a Snickers bar. It’s almost more than should be allowed by law: a boozy liquid snickers. I’ll take one, and a giant slice of pie. And a day off tomorrow.


What is a whoopie pie (Origins)? How did it get this name?

It’s a dessert or snack that’s composed to two cake-like chocolate cookies sandwiched between marshmallow filling. It’s a cross between a cookie and a cake. Surprisingly, they do not look or taste like a pie at all!

They were typically made from scratch but over time, this doctored cake mix recipe has become very popular. It’s convenient and a time-saver.

Based on my research, they have been around since 1920’s. Their origin is somewhat confusing. Some people believe the recipe originated in Maine. Others believe it was developed in Pennsylvania. Then, there are others who believe that Amish people are the original creators.


The Amish Cook: Homemade Chocolate Whoopie Pies

THE AMISH COOK
BY GLORIA YODER
Okay, here we go with part two. A week ago, we chatted a bit about the Amish way of life and covered some interesting questions some of you have had. Rita, from Lehman PA, also remarked how children are a gift from God and that it stands out to her that we can care for them while a loving home is not the story in all foster homes. Now, if you know me, you know that not only roses grow at our house, we are blessed with thorns too. I say blessed, because without them I know I’d become very self-centered, or perhaps I should say more self-centered. Rita, you asked how I manage without losing my temper.
Guess what? I am human too. I get tested there are times I find myself not dealing as patiently with our precious little ones as I aimed to. Time and again, I find myself going to the Lord and repenting, then going to my little ones, hugging them, and telling them that Mama is sorry for not being gentle. Gulp. That’s honestly been hard for me to do. But then a friend pointed out to me that by apologizing to my children, I’m having the opportunity of setting an example for them to say, “I’m sorry simply.” It has been so richly rewarding for me to watch the two-year-olds hugging each other and witnessing their sweet, “I’m sorry” and, “I forgive you.” Toddlers have such a way of making things look so easy to forgive and then happily move on.

A typical whoopie pie filled with fluffy creme between two fluffy cookies.


Watch the video: Σοκολατένιες Μπουκιές με Χουρμάδες Επ. 06. Kitchen Lab TV. Άκης Πετρετζίκης TV


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