Fifi's Deli: December 2010

Friday, December 31, 2010

Fruit Skewer

Sunday, December 12, 2010

Giant Whoopie Pies with Mint Cream Filling

Ingredients:

3/4 Butter, Softened

1/2 Cup Granulated Sugar

1/2 Cup Packed Brown Sugar

1 Tsp Baking Soda

1/8 Tsp Salt

2 Eggs

1 Tsp Vanilla

2 Cups All-Purpose Flour

1/2 Cup Unsweetned Cocoa Powder

1 Cup Milk

MINT CREAM FILLING

1/2 Cup Softened Butter

1 Cup Powdered Sugar

2 Tbsp Milk

1/2 Tsp Mint Extract

Drops of Green Food Colouring

5 Cups Powdered Sugar

3 or 4 Tbsp Milk

Method:

1. Preheat oven to 350 degrees farenheit. Line two extra- large cookies sheets with parchment paper. Draw two 6 inch circles on parchment paper on each cookie sheet, leaving 3 inches between circles. Turn paper over so the ink is on bottom of paper; set aside.

2. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat until well combined, scraping bowl occasioanlly. Beat in eggs and vanilla until well combined. In a medium bowl, stir together flour and cocoa powder. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition just until combined.

3. Spread dough evenly on top of circles on prepared cookie sheets. Bake in preheated oven about 15 minutes or until cookies are set. Cool completely on sheets on wire racks.

4. Using a large spatula, invert one of the cookes onto a serving platter. Spread with half of the mint cream filling. Top with another cookie, flat side down. Repeat with remaining cookies and filling. With a serrated knife, cut each woopie pie into 15 wedges. Top each whoopie pie wedge with chopped candies.

MINT CREAM FILLING

In a large bowl, beat 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 1/2 teaspoon mint extract and several drops green food colouring and 1 tablespoon milk. Gradually beat inanother 5 cups powdered sugar. Beat in 3 to 4 tablespoons additional milk to make filling consistent.

Peanut Butter & Chocolate Squares

Ingredients:

1 1/2 Cups Quick Cooking Oats

3/4 Cups All-Purpose Flour

2/3 Cups Packed Brown Sugar

1/4 Tsp Baking Soda

1/3 Cup Butter

1/3 Cup Creamy Peanut Butter

16 Ounces Dark Chocolate, Chopped

2/3 Cup Creamy Peanut Butter

1 Cup Toffee Pieces

Method:

1. Preheat oven to 350 Degrees Celsius. Line a 13x9x2 inch baking pan with foil, extending foil over the pan edges. Set aside. In a large bowl, stir together oats, flour, brown sugar and baking soda; set aside. In a small saucepan, stir together butter and 1/3 cup peanut butter. Heat over a low heat until melted and smooth. Add the melted peanut butter mixture to the dry mixture. Stir until well combined. Press mixture evenly into bottom of prepared pan. Bake in the preheated oven for 15 minutes or until golden brown. Place pan on a wire rack.

2. In large saucepan, combine dark chocolate and 2/3 cup peanut butter. Heat over low heat until melted and smooth, stirring occasionally. Spread chocolate mixture evenly over warm crust. Sprinkle toffee pieces evenly over the chocolate mixture. Cool in the pan on a wire rack for 2 hours or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into bars. Makes about 24 bars.