Happy Monday, lovely friends! What was your Saint Patrick's Day like? We did everything possible to avoid people drinking green beer but we did host a festive Irish-themed dinner for a friend on Saturday night! I made these boozy whoopie pies for dessert, spiked with whiskey and cream (just like Irish coffee)! They were spot-on for the occasion but they’d also make a fabulous grown-up dessert year-round. Here’s how you make ‘em…
MINIATURE IRISH COFFEE WHOOPIE PIES
MAKES: about 3 dozen sandwiches
FOR THE CAKES
1/2 stick (4 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 teaspoons instant coffee granules
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla
FOR THE FILLING
1 stick unsalted butter, at room temperature
2 to 3 cups confectioners' sugar
3/4 cup marshmallow cream
2 to 3 tablespoons heavy cream
1 vanilla bean, split
1 to 2 teaspoons Irish whiskey
1. Make the cakes: Preheat the oven to 375˚. Line 2 baking sheets with parchment paper; set aside.
2. Beat the butter, granulated and brown sugar in a bowl with a mixer on medium-high speed until light and fluffy. Add the egg and beat until combined and smooth, scraping down the bowl as needed, about 2 minutes.
3. Meanwhile, whisk the flour, cocoa powder, baking soda, coffee granules and salt in a bowl. Reduce the mixer speed to low. Alternate adding the flour mixture and milk to the butter mixture, beating well after each addition, until combined, starting and ending with the flour mixture. Beat in the vanilla.
4. Roll or scoop dough into 1-inch balls and arrange on the prepared baking sheets 1 to 2 inches apart. Bake until the cakes spring back when pressed, 10 to 12 minutes. Transfer to wire racks to cool.
5. Make the filling: Beat the butter, confectioners' sugar, marshmallow cream and heavy cream until smooth. Scrape the vanilla bean seeds into the filling, add the Irish whiskey and beat until combined (add more confectioners' sugar and/or heavy cream to reach desired consistency, if needed).
6. Pair like-sized cakes and fill with 1 to 2 teaspoons Irish cream filling. Serve immediately or cover and refrigerate up to 2 days.
I'm personally not a gluten-free eater but I'm coming across more and more friends who are cutting out breads, cookies and cakes for the sake of their health. What about you? I've been making these flourless peanut butter cookies for ages but didn't realize until recently that their safe for folks with a gluten intolerance...duh, Erin! Anyway, I figured I'd share the recipe incase you yourself or someone you love is looking for a tasty gluten-free recipe that's easy to make (and super delicious, too). These cookies only call for 5 ingredients and you could cut that down to 4, if you skip the chips. Here's how you make 'em...
As a lifelong New Yorker, I've been condition to love Black & White Cookies, They're a local specialty! Not everyone shares my obsession but I think you'll enjoy this pastel twist on the classic treat: Easter Egg "Black & White" Cookies! I chilled the cookie dough before baking so I could mold it into egg shapes (you can always do a little plastic surgery on 'em with a pairing knife once cool), then went with double-vanilla frosting instead of traditional chocolate-vanilla—everyone eats the vanilla half first, right?! To tint the frosting, divide it among small bowls and stir 1 or 2 drops food coloring into each. I think these would be super-cute tucked into a grass filled basket! Here's how you make them...
