I'm making whoopie pies and....?
Just skip the step of lining your cookie sheet. Perhaps you can use a little cooking spray instead. I have used wax paper in the past and it seems to leave a burnt/weird taste on my food.
Are whoopie pies meant to be soft like cake or crunchy like cookies?
Every one that I have had was soft like cake. The link has some nice pictures. http://www.restaurantgirl.com/best-of/best_of_nycs_whoopie_pies.html
Jos louis/whoopie pie recipe?
I am a former chef and from Canada and the biggest difference is a whoopie pie from the southern US is just a cake sandwiched with a marshmallow creme type filling and a Canadian "Joe Louis" is a denser cake (they use Hamburger bun trays), I grease and flour a baking sheet with or without parchment, and draw circles this also them to spread but only as far as the edge, if you use a cake mix, use 1/2 cup less water, 1/4 cup more flour and 1 tablespoon more oil, not as high, split with a similar filling and then covered in chocolate flavoured coating, you can make them on a sheet pan the cake portion and the filling is a combo of a premade icing and a non dairy whipped cream, I use dream whip or the dollar store variety, the coating is melted coating chocolate, you can use semi sweet chocolate Chipits melted with a bit of butter or margarine or if you have a Bulk Barn they sell the coating disks for doing also, the same procedure., I put mine on a rack then ladle the coating, when set turn over and do the bottom.
What are Whoopie Pies and what do they taste like?
whoopie pies are little chocolate cakes with creamy filling. here's how ya make them- Ingredients 1 (18.25 ounce) package devil's food cake mix 5 tablespoons all-purpose flour 1 cup milk 1 cup shortening 1 cup white sugar 2 teaspoons vanilla extract Directions 1.To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool. 2.To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool. 3.In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume. 4.Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Do you ever pre-assemble and freeze homemade pies to bake later?
Definitely, no problem in doing that , just make sure the filling is well cooled before wrapping or topping in pastry . Initially freeze separate on a tray or so they aren't touching, then when frozen solid, you can place them all together in freezer bags . Defrost in fridge rather than out or cook from frozen for longer on lower heat. Always brush with milk and egg mix , for shiny , crispy shell . Good luck! And be adventurous with your filings .
What would be a good recipe to invent for "Sour Patch Kid Pie"?
Is this meant to evoke the flavors, or actually use them? Did you want them to be easy?Off the top of my head, suitable for the sort of women's magazine you see at supermarket checkout lines:Sour Patch Kid Pie1 1/2 c. Nilla wafer crumbs1/3 c. butter, melted1 package Cool Whip (or substitute actual whipped cream!)1 c. Sour Patch Kids, or to taste. Reserve 1/4 c. for garnish.Mix together Nilla wafer crumbs and butter, press into 8 or 9 inch pie pan. Chill.Mix together Sour Patch Kids and Cool Whip, spoon into chilled Nilla wafer crust. Use a table knife or flexible spatula to mound the mixture attractively. Return pie to refrigerator for as long as you can stand it.Remove from fridge, garnish with reserved Sour Patch Kids.cc-by-n.c 3.0 Contact me if you want to put this somewhere.
How do you make the best flaky homemade pie crust in the easiest way possible?
Often times, the biggest reason dough is NOT flaky is due to heat and over mixing or kneading…Here is my simplest way to make a flaky pie dough.Only tools you need are your measuring cups, a knife, a large bowl, and a pastry cutter or pastry blender (people call it different things) It looks like this..Prep your liquid (I use water, I’ve never experienced much of a difference using vodka) I put it in a liquid measuring cup with some ice to get it super cold and leave it in the fridge. Prep your butter by cutting it into small cubes with your knife and keep it in the fridge while you measure your dry ingredients into your large bowl.Once your dry ingredients are in your bowl and blended together, take your prepped butter out of the fridge (ONLY IF IT’S COMPLETELY CHILLED!) and cut it into your dry ingredients with your pastry cutter. You should cut your butter chunks till they about the size of a pea. If you get smaller than that, the less flaky your dough will be because the fat will be too highly dispersed.Once your flour and butter is cut up, take your ice water out of the fridge and measure it to whatever amount your recipe calls for. Pour your water all over your flour, butter mixture and with your hands quickly mix and gently knead your dough together. DO NOT KNEAD MUCH! THIS ISN’T BREAD! The goal is to bring the dough together without warming the butter or water much.FINALLY! DO NOT ROLL YOUR DOUGH IMMEDIATELY! Gently shape it into a nice disk about an inch and a half thick, tightly wrap it in plastic wrap and refrigerate it for at least 3 hours. When it is time to roll it out, pull it out of the fridge and roll it cold. It will be easier to work with and this will keep your crust flaky.I often times will make a double or triple batch of dough at a time, portion them into disks, wrap them and freeze them. Then whenever I need dough on the fly, I just pull out a disk, let it thaw in the fridge over night and voilà, perfect pie dough!Hope this helps :)
I’m trying to make a butternut squash-pineapple cakes for Whoopie pies. Will using fresh pineapple cause trouble in the baking process? Should I cook it prior to adding it to my batter?
I don’t know the details of your recipe, but the final internal temperature of the cakes should be somewhere around 210 Fahrenheit for them to be fully baked. If the pineapple is inside the batter in larger chunks it will basically still be raw when the cakes are done, because it takes a good amount of time and heat to cook through. The batter will insulate the pineapple from the heat of the oven for a lot of the baking time. The pineapple will get hot, but not long enough to make it soft. If you are making the cakes more like a pineapple upside down cake, then the pineapple would be next to the pan and would have a better chance to actually cook. I personally would not care for almost-raw pineapple chunks in a cake, because I think the texture would seem odd. If the pineapple were puréed this would not be an issue, but then you would need to adjust the other liquid ingredients accordingly.
How do you make a good pie crust using lard?
Make it exactly the way you would make any traditional pie crust just substitute lard for whatever fat is called for. The trick to successfully using lard - actually to making a tender flaky crust with any fat - is to keep everything very cold. But lard is a very soft fat at room temp which makes it a little tricky to work wih. Freeze the flour and refrigerate the fat before cutting the fat into the flour. If the mixture is soft and warm put it back into the refrigerator or freezer before adding water. Use ice water. The second important step is to work the dough as little as possible. Don't stir the dough to add the water, gently toss them together. Don't stir or mix to make a dough ball, press the moist dough together gently by hand. Optimally at this point put the dough back into the refrigerator to cool down and relax. Though if mixed correctly it shouldn't need much relaxation. The final part is always the hardest for me. Your goal is to roll the dough out to the correct thickness and shape on the first try. If you have to rework the dough it will probably get tough and chewy.
How can I bake a homemade apple pie?
Here is an easy recipe for a delicious apple pie with crispy, buttery crumble.Peel, core & grate 8 big apples. Mix them in a bowl with 225g granulated sugar & 1 tsp ground cinnamon.In another bowl whisk 750g all purpose flour & 1 tsp baking soda. Melt 200g butter and add it to the flour. Mix and rub the mixture with your palms until it looks like wet sand. Make a well in the center and add 30ml brandy, 1 large egg lightly beaten & 1 tsp vanilla extract. Mix with your fingertips for a few minutes until you have a crumbly mixture.Cover the bottom of an ungreased round baking pan (34cm / 13.3″ in diameter) with half of the crumble. Press gently the whole surface with your hand and spread the apple filling over it. At this point, you can sprinkle with ground walnuts. Cover with the rest of the crumble and bake in a preheated oven, at 200°C / 400°F for about 40 minutes until it has a nice golden brown colour.For baking tips & many baking choices visit Aphrodite's Ambrosia