Recipe Time!
Whoopie Pies by the book Whoopie Pies!
Makes 24 Whoopies and two types of frosting!
What you’ll need:
- 1 ⅔ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 1 stick unsalted butter (room temp)
- 1 cup light brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup milk
Marshmallow Frosting
- 6 tablespoons unsalted butter (room temp)
- 1 ½ cups confectioners’ sugar
- ¾ cup Marshmallow Fluff
- 1 ½ tablespoon heavy cream
Peanut Butter Frosting
- ¾ cup peanut butter
- ¾ cup butter (room temp)
- ¾ cup confectioners sugar
- ½ tsp salt
The How-To:
- Preheat oven to 375° F
- Sift together the flour, salt, baking soda and cocoa powder in a bowl, set aside
- Combine the brown sugar and butter. Add egg and vanilla until fully mixed.
- Switch off adding the flour mixture and the milk until all gone!
- Put spoon sized droplets of batter (like you’re making cookies) on a cookie sheet and bake for 9 minutes. Take them out and cool!
- While you’re baking these, you can start the frosting of your choice (I made a double batch on accident, so I made both and didn’t have enough frosting)
- Put a generous amount of frosting on one side of the sandwiches, and put the other one on and chow down because these are delightful.
Hi guys and gals :)
I hope you love these as much as my resident gents did, and happy mother’s day!
I’m almost to a landmarker of followers, and I’m thinking of having a giveaway once I reach it! Stay tuned - and I always accept questions/requests so please don’t hesitate to say hello!
<3 Bakerhi
Recipe Time!
Oreo Cheesecake AKA “The Bobby”
Adapted from Saffron Streaks
What you’ll need:
- For the crust:
30 oreos - 3 tbsp butter
- For the cheesecake:
4 8oz packages of philadelphia cream cheese (I used 1/3 fat, turned out fine!) - 1 cup of sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- Roughly 10 oreos, chopped into quarters
The How-To
- Preheat oven to 350 deg F
- If you have a food processor (I’m jealous) crush up/blend the 30 oreo cookies (cream included!)
If you’re like me, and don’t have a food processor and know that a blender will not help since you’ve tried that before, take a large ziploc bag and roll a rolling pin/something heavy over the bag until everything is as crushed as possible - no big chunks!! For safety, make sure the bag doesn’t have air in it/leave it a smidge open just so you don’t have an oreo-explosion. - Melt the butter in a small bowl in the microwave and pour it into a larger mixing bowl with your crushed oreos. Mix it up until it looks like it’ll all stick together nicely.
- Grease the pan you’re using and press the cookie/butter mixture as firmly as possible to make the crust. Some should come up the sides.
(I used a 9” springform, though I’m sure this would work in most other pie-plates) - Pop just the crust in the preheated oven for 10 minutes and then leave it out to cool. After the crust comes out, lower the heat to 300 deg F. Don’t miss that part!
- In a large bowl, mix up the cream cheese until it’s smooth. Recommended to use a hand/stand mixer here.
- Add in the sugar and vanilla. Boom.
- Add the eggs one at a time. I’ve heard that’s important. Don’t overmix this.
- Add in the flour and the heavy cream, mix until fully combined.
- Toss in your oreos, mix. Ba-boom.
- Pour the batter into your slightly cooled crust, then put in your oven for 1 hour.
- When the hour is up, turn the oven off and leave the door open just a smidge, and leave it for another hour.
- When that hour is up, cover the cheesecake and let it sit in your fridge for at least 4 hours, if not overnight. I know it’s hard to be patient, but it’s totes worth it.
Alright? Alright. There’s your rockin’ cheesecake. You love it? I love it.
What’s next? Maple Bacon cupcakes for a bro I work with. Stay tuned for “The Dylan”
Forever vetoing diets,
Bakerhi <3
“The Plot.”
P.S. I’m in the running to win “Most Likeable Food Blogger” from Likeable Media!
If you guys could vote me up that’d be killer. :)
Click vote, first drop down put in “Most Likeable Food Blogger” and second drop down put in “Rhiannon Trautmann” - That’s me! Thanks so much!!
Recipe for this cheesecake is coming up tomorrow. You won’t want to miss it!
Recipe time!
Cinnamon toast cupcakes with cinnamon toast crunch cream cheese frosting - adapted from Your cup of cake
Yields 24 cupcakes
What you’ll need:
(For the cupcakes)
- 1 ½ cups superfine sugar
- 3 cups self-rising flour
- 1 ½ tsps baking powder
- 1 ½ teaspoon cinnamon
- 3 eggs
- 1/3 cup oil
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sour cream
(For the frosting)
- 1 8oz package of cream cheese
- 1 stick (1/2 cup) unsalted butter
- 3 cups of confectioners sugar
- 1 tsp vanilla extract
- 2/3 cup crushed (like, really finely crushed) cinnamon toast crunch
The How-to:
- Preheat your oven to 350 deg F
- Whisk the dry ingredients together in a small bowl!
- Mix the eggs, oil, buttermilk & vanilla together in a large bowl - once combined, add the sour cream.
- Mix the dry ingredients into the large bowl!
- Scoop 2/3 full cups into a cupcake tray and bake for 15-18 minutes (17 was bueno for me)
- For the frosting: Whip together the butter/cream cheese before adding anything else to make sure it’s smooth. Add the sugar and vanilla and mix until combined, then add the crushed cereal. Boom. Cinnamon sugary goodness.
Add a few bites of cinnamon toast crunch to the top of your cupcakes for some extra pizzazz! Woop woop!
Until next time - Bakerhi signing off <3
