VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM
Spice up these whoopie pies with cinnamon and then fill them with a dulce de leche-infused buttercream.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- For the buttercream filling: Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
- To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.
APPLE CINNAMON PIE WITH VANILLA ICE CREAM
Yield Serves 8
Number Of Ingredients 11
Steps:
- Position rack in bottom third of oven and preheat oven to 400° F. Combine sliced apples, 1/4 cup sugar, flour, 2 teaspoons ground cinnamon, vinegar and salt in large bowl; toss to blend.
- Roll out 1 dough disk on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1/2 inch. Brush edge of crust lightly with water. Transfer apple mixture to crust, mounding in center and pressing lightly to compact. Drizzle with honey. Sprinkle with 1 teaspoon cinnamon. Roll out second dough disk to 13-inch round. Place atop apples. Trim dough overhang to 1 inch. Fold top crust edge under bottom crust edge, pressing to seal. Crimp edge decoratively. Cut several slits in crust to allow steam to escape.
- Place apple pie on baking sheet. Bake 45 minutes.
- Combine remaining 1 tablespoon sugar and 1/2 teaspoon ground cinnamon in small bowl. Brush top crust of pie with milk. Sprinkle with sugar mixture. Bake until crust is golden brown, apples are tender and juices bubble thickly, covering crust edges with foil if browning too quickly, about 20 minutes. Transfer pie to rack and cool.
- Cut pie into wedges and serve with vanilla ice cream.
CINNAMON WHIPPED CREAM
The inspiration for the whipped cream came from Bon Appetit December 2002 issue. I've changed the measurements to my own taste. This whipped cream is delicious on anything with apples such as pie, cobbler and apple bread (see recipe 76946 for a great combo). Also would be nice on top of hot chocolate or coffee!
Provided by MelanieV
Categories Dessert
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
- Beat on high speed.
- Slowly add sugar, cinnamon and vanilla.
- Continue beating until stiff peaks form.
- Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
- Continue to wipe until dry and place inside freezer with beaters or whisk.
- Leave in freezer for 10 minutes to chill then use to make whipped cream.
VANILLA CREAM PIE
I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding!
Provided by Nancy Sneed
Categories Pie
Time 35m
Yield 1 pie, 7 serving(s)
Number Of Ingredients 12
Steps:
- in saucepan, combine sugar, flour, and salt; gradually stir in milk.
- Cook and stir over medium heat till mixture boils and thickens.
- Cook 2 minutes longer.
- Remove from heat.
- Stir small amount hot mixture into yolks.
- Return to hot mixture; cook 2 minutes stirring constantly.
- Remove from heat.
- Add butter and vanilla; cool to room temperature.
- Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
- Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
- Bake in moderate oven 350°F 12 to 15 minutes.
- Variations of Vanilla Cream Pie-------------.
- Banana or Coconut or Butterscotch or Chocolate or Pineapple.
- Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
- For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
- For banana layer three sliced bananas on crust and pour pie filling over.
- For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
- You may also make this into a pudding by using 3 cups of milk instead of 2.
CHOCOLATE CINNAMON CREAM PIE
Provided by Lillian Chou
Categories Milk/Cream Mixer Chocolate Dessert Bake Kid-Friendly Chill Cinnamon Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
- Make filling:
- Melt chocolate in a large bowl.
- Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
- Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
- Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
- Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
- Make whipped cream:
- Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
- Make chocolate curls:
- Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
- Sprinkle curls on pie.
VANILLA CINNAMON CREAM PIE
Steps:
- 1. With vegetable peeler, cut peel from orange in strips. Cut peel into thin strips. In pan, mix orange peel strips, milk and stick cinnamon. Cook and stir over low heat 15 minutes. Remove from heat; cool slightly. Strain milk into a medium bowl; discard peel and stick cinnamon. In the same pan, mix sugar and cornstarch. Gradually stir in warm milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat and cook and stir for 2 more minutes. Remove from heat and gradually stir 1 cup hot mixture into beaten eggs. Return all of the egg mixture into pan. Bring to gentle boil (Do not boil rapidly). Cook and stir 2 minutes more. Remove from heat. Stir in margarine or butter and vanilla. In small pan, heat preserves till melted; spoon onto bottom of baked pastry shell. Gently pour hot filling on top of preserves. Cover surface with plastic wrap. Chill. In small bowl, beat whipping cream and liqueur or powdered sugar with mixer on low speed until oft peaks form. Drop form a spoon into mounds on top of pie. Sprinkle with ground cinnamon if desired. Cover and chill until serving. Serves 8
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