Smores' Pie

Smores' Pie

Want S'more?

Graham Cracker Cookie

1 C Crushed Graham Cracker

1 1/4 C Flour

1/2 C Sugar

1/2 C Brown Sugar

1 Egg

3/4 C Butter

1 Tsp Vanilla

1/2 Tsp Baking Soda

1/2 Salt

Whipped Chocolate Ganache

2 C Heavy Cream

12 oz Chocolate (or 1 back chocolate chips)

I used Milk Chocolate Chips, some prefer semi sweet

Fluff Frosting

1 1/2 C Fluff or Marshmallow Cream

1 C Powdered Sugar

1 C Shortening 

1 Tbsp Vanilla

First

Preheat Oven to 375

Crush 1 c of graham crackers

Next, in a bowl combine flour, crush graham cracker, salt and baking soda. Sift.

In a separate mixing bowl combine sugar, brown sugar, and butter.

Mix thoroughly until creamed

Add your 1 egg and vanilla

Mix till well combined

Next add your flour mixture and slowly mix until well combined

Put 1 small spoon full into your pan and put in your preheated oven for about 8 minutes, they cook quick!

Remove, rack, and let cool

Next Quickly whip up your Fluff Frosting. 

In a mixing bowl, combine shortening, sugar, fluff and vanilla and mix for several minutes into whipped smooth. Put aside.

 

While you are waiting for everything you can move onto your whipped ganache. 

First heat your cream over the oven on medium until it is lightly boiling. 

 

Pour over your chocolate chips in a separate bowl, allow a few minutes for the cream to melt the chips

Use a sifter and mix the cream and chips until they are fully melted. 

Let the mixture cool in the refrigerator for at least 2 hours until firm.

 .......................

When mixture is cool and firm put into a mixing bowl and beat on high until creamy

 When you cookies have cooled, and you've whipped your ganache you can assemble your pies. 

Put fluff frosting on one cookie and ganache on another. 

Place together and your are ready to eat..

Do you Want S'more???

Coconut Lemon Cream Pie

 Coconut Lemon Cream Pie

 

Vanilla Whoopie Cake

 2 1/4 C Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1 1/2 Tsp Baking Powder

3/4 C Granulated Sugar

1/2 C Brown Sugar Packed

4 Tbsp Butter (1 stick room temp)

4 Tbsp Vegetable Shortening (1 stick room temp)

1 Tsp Vanilla Extract

1/2 C Butter Milk

3 Tbsp  Milk

2 large eggs 

 

Marshmallow Cream Frosting

2 C Powdered Sugar

1 C Fluff

1 Stick Butter

2 Tbsp Heavy Cream

1 tsp Vanilla

Sweet Coconut

Lemon Filling

First preheat your oven to 375

In a bowl sift together Flour, salt and baking powder; put off to side. 

In an electric mixing bowl mix together Brown sugar, sugar, butter and shortening.  Mix until smooth. 

Add two eggs and mix until thoroughly blended with sugar and butter mixture. 

In a measuring cup add milk and mix baking soda in it. 

 Add about half of the flour mixture to your sugar mix and blend slowly..

Add the rest as well as the butter milk, vanilla, and milk blend. Mix on slow and slowly increase as the mixture begins to blend. 

 Next, drop 1 tbsp sized balls onto your cookie sheet and cook for approximately 8 minutes, this time varies depending on your oven so watch your whoopies so they do not burn.

Once they are done, let them cool on your sheet for a few minutes then transfer them to a cooling rack. 

While your whoopies are cooling start your frosting.

In a mixing bowl add your butter, sugar, and fluff..

 

Mix in low, while mixing add in your cream and vanilla

 

Next, assemble your whoopies, on one top with your lemon filling. I used pie filler but you can make your own, use jam, or whatever you please. I wanted to take a short cut. One your other half top with your frosting, some coconut and put them together and your are finished! 

 

Serve and Enjoy!

Monday I will be putting up Whoopie Smores!

 

Mocha Raspberry Coconut Whoopie

Mocha Raspberry Coconut Whoopie

Vanilla Whoopie Cake

 2 1/4 C Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1 1/2 Tsp Baking Powder

3/4 C Granulated Sugar

1/2 C Brown Sugar Packed

4 Tbsp Butter (1 stick room temp)

4 Tbsp Vegetable Shortening (1 stick room temp)

1 Tsp Vanilla Extract

1/2 C Butter Milk

3 Tbsp  Milk

2 large eggs

Mocha Frosting

3 C Powdered Sugar

3 Tbsp Milk

3 Tbsp Instant Coffee

3 Tbsp Cocoa Powder

1 1/2 stick butter room temp

You will also need:

Raspberry Jam

Sweetened Coconut

First preheat your oven to 375

In a bowl sift together Flour, salt and baking powder; put off to side. 

In an electric mixing bowl mix together Brown sugar, sugar, butter and shortening.  Mix until smooth. 

Add two eggs and mix until thoroughly blended with sugar and butter mixture. 

In a measuring cup add milk and mix baking soda in it. 

 Add about half of the flour mixture to your sugar mix and blend slowly..

Add the rest as well as the butter milk, vanilla, and milk blend. Mix on slow and slowly increase as the mixture begins to blend. 

 Next, drop 1 tbsp sized balls onto your cookie sheet and cook for approximately 8 minutes, this time varies depending on your oven so watch your whoopies so they do not burn.

Once they are done, let them cool on your sheet for a few minutes then transfer them to a cooling rack. 

While your whoopies are cooking and cooling start your frosting.

In a mixing bowl add the butter, cocoa power, and instant coffee. 

 Mix them those ingredients together until creamy.

 Next add 1 C of the powered sugar.. Mix slower, then add another cup as well as your milk and vanilla extract.. Finally add the last C of powdered sugar and mix on medium for several minutes until light and smooth.

When your cookies are cool you can begin to assemble them. On one cookie add a thin layer of the raspberry jam (not too much or it taste like a jelly sandwich) then take as much coconut as you'd like and put on top of the jelly. On on another whoopie put a good helpful of your mocha frosting- finally take the mocha covered whoopie and place on top of your jelly/coconut whoopie.

 There you have a completed Mocha Raspberry Coconut Whoopie.

Enjoy!!

Peanut Butter Chocolate Banana Whoopie

Peanut Butter Chocolate Banana Whoopie Cake

Two delicious peanut butter whoopies 
Centered with a creamy whipped chocolate banana frosting

Peanut Butter Whoopie Cake

1 1/4 C Flour

3/4 C Brown Sugar

3/4 C Peanut Butter

1 1/2 C Buttermilk

8 Tbsp Butter (1 stick, room temperature)

4 Tbsp Vegetable Shortening (1/2 stick)

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract

2 large eggs

Banana Chocolate Whipped Butter-cream

1 1/2 C Confectioners Sugar

1/2 C Cocoa Powder

16 Tbsp Butter (2 sticks, room temperate)

1 1/2 mashed ripe banana

1 tsp vanilla extract

Preheat Oven to 375

In a separate mixing bowl sift together flour, baking soda, baking powder and salt; put off to side until later.

In your electric mixers mixing bowl add butter, shortening, peanut butter, brown sugar and vanilla extract. Beat until creamy. Add the eggs and beat into mixture.

Take the separate bowl of your flour mixture, add approx half and beat on slow until blended slightly. Stop the mixture and add the rest of your flour mix, also add the buttermilk.

Beat until mixture is combined thoroughly and looks light and creamy.

Once your oven is preheated to 375 use a tbsp scoop and drop 1 tbsp onto your cookie sheet. *Note: I would not recommend using 2 tbsp scoops, the consistency of this batter is runny and your cakes will be very flat and wide, I plan on tweaking the recipes in the future to avoid this*

Next, cook your cakes for approximately 8 minutes or until golden on the bottom. *Note: cook time varies depending on your oven, always watch the first batch of cookies so you are aware of the length of time needed for your oven*

Once cookies have reached golden, remove from oven and set aside to cool. After about 2-3 minutes transfer your whoopie cakes over to a cooling rack.

While your whoopie cakes are cooling take the time to wash your utensils and prepare for your butter-cream. 

Peel your bananas and mash them up. 

Combine butter, powdered sugar, cocoa power, and mashed bananas into your mixing bowl.

 Mix on slow until the butter has combined into your mixture. 

Increase speed until frosting is whipped and creamy. 

Once your cookie cakes are cooled put about 2 tbsp of frosting on one whoopie and top with another. Continue until all your whoopie cakes are complete.

Keep cool in a refrigerator until ready to serve (because of the butter and banana)

My personal critique of this recipe would be the consistency of the cake. I would have liked if the cake came out more like my others, thicker instead of so flat. They are still light and fluffy to the touch and taste, but in the future I will probably tweak the recipe to create a better *looking* cake. If anyone makes these cakes and tries a different version to change the consistency of the cake please let me know! I'd love to try!