Orange Almond Cream Whoopie Pies Food

ORANGE ALMOND CREAM WHOOPIE PIES

Steps:

• Preheat your oven to 350F and line a baking sheet with parchment paper. In a bowl, mix the flour, baking soda, baking powder and salt; set aside.
• In another bowl, mix the egg, oil, orange zest, and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.
• Drop the dough, a teaspoonful at a time, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand a little while baking, but not too much.
• Also try to keep the shape as round and even as possible, it makes it easier to match the cookies after they are baked.
• Bake the cookies about 8 minutes, until they are slightly golden around the edges, but do not over bake them, you want them to be tender, not hard. Once the cookies are done baking, transfer them to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling. In the bowl of your mixer of choice, preferably fitted with a paddle attachment, mix the cream cheese and the butter until light and well blended. Add the sifted powdered sugar, in batches, until the filling is perfectly smooth. Add the almond extract, mix well.
• To fill the cookies, you can use a spoon or a pastry bag to spread some of the filling onto one of the cookies and then sandwich another cookie on top. Fill and sandwich cookies until all the cookies are matched. You might have some filling leftover, it makes a nice frosting on cupcakes or muffins.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Steps:

• Preheat oven to 375 F.
• Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
• In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
• Separately, sift together the flour, cocoa powder, baking powder and salt.
• When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
• Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
• Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
• Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
• In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
• Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
• Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.

ORANGE ALMOND CREAM WHOOPIE PIES

Steps:

• Preheat oven 350 degrees and line baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.
• Drop the dough, a teaspoonful at a time keeping the shape as rounded as possible, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand while baking.
• Bake about 8 minutes, until slightly golden around the edges, but do not overbake for they will get hard. Transfer to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling. In a mixing bowl using an electric mixer, mix the cream cheese and butter until light and well blended. Add the sifted powder sugar, in batches, until the filling is perfectly smooth. Add the almond extract, mix well.
• To fill the cookies, use a pastry bag or spoon to spread the filling onto the the flat side of one cookie and then sandwich another cookie on top.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Steps:

• For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
• Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
• Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
• Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
• Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
• For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
• Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
• Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
• Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.

CREAMSICLE WHOOPIE PIES

Steps:

• 1. Preheat oven to 350* and line two baking sheets with parchment paper.
• 2. Sift together the flour, baking powder, and salt onto a sheet of waxed paper.
• 3. In a large bowl beat together the butter, shortening, and both sugars until light and creamy about 3 min.
• 4. Add the eggs and the buttermilk until combined. In a measuring cup combine the milk, baking soda and vinegar.
• 5. Alternate the milk mixture, and the flour mixture when adding to the batter. Beat on low until combined.
• 6. Add the vanilla and beat on med. speed about 2 min. until until completely combined.
• 7. Using a cookie scoop drop about 1 tablespoon of batter onto the prepared baking sheets about 2 inches apart.
• 8. Bake one sheet at a time for about 10 min. or until the edges are golden. Remove from oven and let cool on sheet for 5 min. Then place on wire racks to cool completely.
• 9. For the filling ~ sift the confectioners sugar on to parchment paper.
• 10. In a medium bowl beat together the cream cheese, and sugar on low speed until well combined.
• 11. Add the orange zest, butter, vanilla and orange juice. Increase the speed to medium and beat until creamy and smooth about 4 min.