Chocolate Whoopie Pies

From Wikipedia--Whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo), an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy filling or frosting sandwiched between them. 

In 2011, the Maine State Legislature considered naming the Whoopie pie the official state dessert. The proposal received bipartisan support. L.D. 71, officially known as "An Act to Designate the Whoopie Pie as the State Dessert", read "The whoopie pie, a baked good made of two chocolate cakes with a creamy frosting between them, is the official state dessert".

Wow!  Who knew this decadent little dessert was so popular?  While it may have been a New England and Amish tradition, the Whoopie Pie has recently become a nationwide phenomena.  A Google Search will give you endless recipes and photos.  

Of course we all think our recipe is the very best.  My recipe is a variation made during the holidays. My friend recently returned an empty container previously filled with Whoopie Pies and this note:



CHOCOLATE WHOOPIE PIES 
(Servings: Makes 28-36 sandwich cookies)


Ingredients:
Cookies:
2 cups flour
1/4 cup Hershey's Special Dark cocoa (substitute 1/2 cup cocoa powder if desired)
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar, packed
1 egg
1  1/2 teaspoons pure vanilla extract
1 cup buttermilk (substitution: 4 Tablespoons Saco buttermilk powder and 1 cup water)


Filling:
1/2 cup (1 stick) butter, softened
1  jar (7 or 7.5 oz) marshmallow fluff/creme
2 teaspoons pure vanilla extract
1 1/4 cups powdered sugar


Cooking Directions:
Preheat oven to 350 degrees F. In medium bowl, combine flour, cocoa powders, baking powder, baking soda, buttermilk powder (if you aren't using buttermilk) and salt; set aside.


In large bowl, cream butter and brown sugar with electric mixer (or my method of muscle power and a wooden spoon), until light and fluffy.  Add egg and vanilla; mix well.  Slowly add flour mixture and buttermilk (or water), alternating, beginning and ending with flour mixture. Cover dough and chill 30 minutes. Note:  I have made them without chilling the dough, and they taste just as good!  Just a bit easier to handle when the dough is chilled.


Drop dough by rounded tablespoons onto parchment or Silpat lined baking sheet, placing cookies 2 inches apart. Bake cookies 9 to 12 minutes (I favor the 9 minutes for softer cookies), or until firm.  Cool cookies 2 minutes or until set, then transfer to wire rack to cool completely.  


For Filling, in large bowl, cream together butter, marshmallow fluff and vanilla extract until light and fluffy.  Add powdered sugar slowly; mix well.  Spread flat side of the cookies with heaping tablespoon of filling; top with second cookie to create the sandwich.  Chill cookies to set the filling (if you can wait that long)! 


Store filled cookies in airtight containers in refrigerator for up to 3 days.  Bring cookies to room temperature before serving.  


You can find the original recipe at www.EatWisconsinCheese.com sponsored by the Wisconsin Milk Marketing Board. 

Chicken soup for a cold winter night

Charlotte, North Carolina has had more snow on two single days in the brief three weeks it has actually been winter, than the entire average total snowfall.  Unlike my home state of Ohio, the south comes to a grinding halt.  There aren't a lot of snowplows, there ARE a lot of hills and there is usually ice that follows the snow. My office, as well as the majority of businesses was closed for two days.

A day off for me means more time to bake and cook.  Yesterday was bread.  Today was chicken soup.  An entire afternoon of simmering goodness on the stove.  Large chunks of carrots and celery swimming in golden broth and seasoned with a large bunch of fresh parsley, sea salt, fresh ground pepper and a bay leaf.  No onions in this pot...couldn't get to the store.  This soup is wonderful with hot noodles and a freshly opened bag of saltines.  For me, it is the quintessential meal for a cold winter night.

CHICKEN SOUP
1 - whole chicken cut up (3-4 pounds)
1 - small onion chopped
6 - whole carrots cut into 1 inch pieces
2 - celery stalks cut into 1/2 inch pieces
1 - handful of fresh parsley (about 1/4 cup)
1 1/2 teaspoons sea salt or to taste
1/2 teaspoon fresh ground pepper or to taste
1 bag of noodles cooked as directed on pkg.
1 bay leaf

Depending on how much time you want to spend, there are two methods of preparing this recipe.  The quick way is throw all the ingredients in a large stock pot  with 3 or 4 quarts of water and gently simmer, never boil for about 3 hours (the secret to clear broth). For a more gourmet version, saute' the mirepoix (onion, carrots and celery) in butter until the onions are transparent and add them to your stock pot with the water.  Lightly brown the chicken pieces in the same pan and add them to the pot. Add seasonings and simmer.

After 3 hours, transfer chicken pieces to a plate and remove skin.  Discard skin and bones and shred chicken into bite size pieces.  With a slotted spoon, transfer vegetables to a large bowl, removing pieces of parsley and discarding.  Strain broth into one or two large bowls using a strainer placed over the bowl.  This process assures all sediment is removed from the broth, leaving you a clear, golden broth.

Combine chicken, vegetables and broth.  Add cooked noodles and enjoy.  I put leftovers in lunch size containers and take them to work with my pack of saltine crackers.  Mmmm good.

Crab Cakes and Flounder with Roasted Broccoli

We all know fish is good for us.  I happen to live in North Carolina, one of the "stroke belt" states. Down south the preferred way of eating fish is fried. Come to think of it, the preferred way of eating almost anything is fried. As much as I love a big plate of breaded fish, I seldom indulge.  Flounder is my favorite. It is mild, flaky and requires a short cooking time.  Crab is a natural accompaniment for flounder.  The combination is a great meal with a side of roasted broccoli. Pan frying in olive oil omits butter and saturated fat. I admit to using butter in the biscuits you see in the picture, but you can substitute Italian bread with olive oil as a healthy alternative.

I used flounder fillets instead of whole flounder and pan fried the crab cakes just prior to the flounder. They were used as a topping rather than a stuffing. The broccoli can be roasting while the crab cakes and flounder are frying. It was served with a dab of homemade tartar sauce, but lemon juice is wonderful too.

Crab Cakes and Flounder  with Roasted Broccoli (serves two)
8 oz. lump crabmeat (preferably fresh, not canned)            
1/4 teaspoon cayenne pepper
1 egg, beaten                                                                    
1/2 teaspoon yellow mustard
2 tablespoons low fat mayonnaise                                       
1/3 cup crushed crackers
1/2 teaspoon Old Bay seasoning                                        
1 teaspoon chopped fresh parsley

Mix all ingredients except crabmeat. Squeeze all liquid from crabmeat and gently blend into mixture. Form into 4 cakes. Cover loosely with wax paper and refrigerate for about an hour before cooking. Pan fry in hot olive oil 4-5 minutes, turning gently halfway through cooking time until golden brown.

1 package of fresh or frozen flounder fillets (4 fillets or approximately 12 oz) thawed in the refrigerator for about 5 hours. Pat dry and give them a light dusting of flour seasoned with salt and pepper. Pan fry in hot olive oil for about 2 minutes on each side. Place a crab cake on top of each fillet and serve with tartar sauce or fresh lemon juice.

Roasted Broccoli (cooking time approximately 9-12 minutes)
1 medium broccoli crown, stems trimmed and cut into bite size pieces to lay flat on a jelly roll pan.
1 tablespoon olive oil
1/2 teaspoon sugar
1/2 teaspoon coarse sea salt

Heat oven to 450 degrees. Line a jelly roll pan with foil and place in preheated oven. In a medium bowl combine the trimmed broccoli, olive oil and sugar. Toss to coat. Remove hot pan from oven and place broccoli pieces, cut side down on hot pan. The pan should be hot enough for you to hear them sizzle. Return to oven and bake for about 9-12 minutes until roasted. Watch carefully so they don't burn. The small amount of sugar will help help them caramelize. Season with sea salt and serve.

Popovers

Popovers are happy food.  They are light and full of air, yet slightly crisp outside. Making them always reminds me of childhood when my grandmother made Yorkshire Pudding, the English "cousin" of popovers.  Made with only four basic ingredients, they are so simple, yet elegant.  Traditionally served with roast beef, I'm happy to eat them with stew, pork ribs, or just out of the oven when they are the best.

A popover pan is ideal for a light as air creation, however a muffin or cupcake tin is a good substitute.  To guarantee a perfect popover there are two things to remember. First, have your eggs at milk at room temperature for best results.  Second, once you put them in the oven--DO NOT OPEN THE OVEN DOOR!  That said, it's a breeze to make popovers and you'll feel like a top chef when you serve them to your family and friends.

Popovers (yield 6 - 8)

2 large eggs at room temperature
1 cup of milk at room temperature
1/2 teaspoon salt
1 cup flour (as you know I prefer King Arthur Unbleached All-Purpose Flour)
1/3 cup fresh grated Parmesan cheese (optional)

In a medium bowl:  With a hand-held mixer, beat the eggs into the milk until they are frothy.  Add the flour and salt.  Beat about one minute until the mixture develops large bubbles.  If time permits, let the batter sit for 30-45 minutes at room temperature and beat again.

About 15 minutes before the second beating, preheat the oven to 400 degrees F.  Grease popover pan or muffin tin with butter.

For Parmesan popovers, add the cheese just before filling the cups.  Fill the cups about two-thirds full of batter and place in the hot oven.  Bake about 30-35 minutes until the popovers are lightly browned and puffy.  DO NOT OPEN THE OVEN DOOR!  Turn the light on and watch them rise.  It doesn't take much for the popovers to deflate if you open the door to peek.

After you remove the pan from the oven, let the steam escape by poking them with a knife.  They are best when served warm.