Car Cookies

'Tis the season for buying textbooks, rounding up school supplies, and trying to find a place to live while you're between housing contracts. Many college students opt to simply live in their cars. Snug and cozy, a car offers all the modern conveniences of home: air conditioning, radio, comfy leather seats...the list goes on. The one thing missing, though, is an oven. I recently found a solution to this problem: your car is an oven. Now freshly baked cookies are literally at your fingertips, transforming your car into a warm and welcoming student haven. You could even entertain house guests.

Because of the lower temperature, the cookies take much longer to bake in a car than in a normal oven. The texture was slightly different--more dense--and tops didn't brown, but all in all they weren't bad. I made them small so as to somewhat decrease the long cooking time, but it still took three hours. It probably would have been better to have started earlier on in the day. These were a fun little experiment and I may try to car-bake other things some day, but I really don't know what that would do. So let's just start with what we have.

1 Batch Cookie Dough--any kind will do. I used Peanut Butter Cup Cookie Dough

1. Roll dough into small balls and place on a parchment-lined baking sheet. Place sheet on an oven mitt on the dashboard of your car.

2. Making sure your car is parked in the sun and all the windows are up, close the doors and wait for 2 hours. To check if the cookies are done, lift the edge of one of the cookies. If it releases easily from the parchment, they're done. Also gently test the middle for done-ness. If they're not done, you may have to wait 30 more minutes, rather than just adding an extra 3-5.

3. Remove baking sheet with an oven mitt. Serve warm cookies immediately.

Mahlzeit!

-Coriaunty

Brown Butter Summer Squash and Cucumber Linguine

I've had a summer squash and a cucumber sitting in my fridge for a fair amount of time. The reason they've been chillin' there is because I couldn't decide just what I should do with them. Bread? No. Salad? Meh, too boring. Cookies? Tempting, but no. Unfortunately, when I began searching for other kinds of recipes, bread, salad, and cookies were the only things that showed up. Until! By complete chance I came across this recipe, which looked promising. It turned out exactly as I hoped it would. Because of the short cooking time, the julienned pieces stayed crunchy and hot rather than turning into limp, soggy squash/cucumber mush...yuck. The browned butter and cashews gave it a rich nutty flavor, while the lemon juice kept it zesty and fresh. Quick and light, it was a perfect meal for me, but you could also use it as a side dish.

1 Medium Summer (Yellow) Squash
1 Medium Cucumber
2 T Unsalted Butter
2 T Chopped Cashews
1/2 tsp Salt
1/2 tsp Dried Parsley
1 tsp Lemon Juice

1. Trim the ends off the squash and cucumber. Julienne the them lengthwise until you reach the seed core. Discard the core. Separate any strips that are sticking together.

2. In a 10-inch saute pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color, about 2 minutes. Immediately add the squash and salt and toss with tongs until squash is coated with butter. Cook until slightly limp, about 1 minute.

3. Remove pan from heat and stir in parsley and lemon juice and toss to mix. Taste and add more lemon, if desired. Transfer to serving dish or plates and garnish with a little parsley.

Mahlzeit!
-Coriaunty

How To Julienne Summer Squash

How to do what to a summer squash? Julienne! To julienne (joo-lee-ehn) something is merely to cut it into very thin matchstick strips. Also referred to as "shoe string" (like shoe string fries), this cut can be done to just about any type of fruit or vegetable. Although it is sometimes used for main dishes, julienne is used most often as a garnish.

1. Begin by washing the squash.

2. Cut the ends off.

3. Cutting straight down, slice the skin off, making the squash into a rectangle.

4. Cut the whole squash into 1/16 - 1/8 inch slices.

5. Stack the slices on top of each other. Turn so slices edges face out.

6. Slice the stack into 1/16 - 1/8 inch slices.

7. Separate any pieces that stick together.

Mahlzeit!

-Coriaunty

Tomato Salad with Zesty Garlic Croutons

Tomato: fruit or veggie? Since I love both fruits and vegetables, it seems that for me the answer to that question is irrelevant. I'm an equal opportunity eater, which means I definitely don't discriminate. Today I wanted something really fresh and light to eat, so I took a step outside. Now, normally a step outside would only offer concrete and grass; however, I currently have access to a garden! In my wanderings through said garden I picked up one of my very favorite vegetables. Fruit. Whichever. Ripe and juicy, the tomatoes begged me to pick them and eat them [almost] completely unadulterated. So I brought them in, thew some croutons on them and ate them up. Simple. Delicious.

1 lb Tomatoes, sliced
2 tsp Olive Oil
2 tsp Balsamic Vinegar
1/8 tsp Salt
Pinch of Sugar
Freshly Ground Black Pepper
1 Handful Fresh Croutons

Wash and slice the tomatoes and place on plate. In a small bowl mix oil, vinegar, salt, sugar, and pepper. Pour over sliced tomatoes. Sprinkle with croutons and enjoy!

Mahlzeit!
-Coriaunty

Zesty Garlic Croutons

Croutons are a "take it or leave it" type thing for me, so pretty much the only reason I made them was because I had a huge loaf of french bread I didn't want to throw away. Waste not, want not. I didn't want them drenched in butter (hence the lemon juice) but still wanted some sort of flavor; not just dry bread with herb sprinkles. They didn't turn out too badly, and I ended up snacking on them when they were fresh out of the oven. Be careful, though, because they burn easily. Half my batch got a wee bit toasty.

1 Large Loaf Very Very Dry French Bread
1/4 C Grated Parmesan Cheese
1 T  Italian Seasoning
2 tsp Parsley
2 tsp Granulated Garlic
1 tsp Black Pepper
1 tsp Salt
10 T Butter
3/4 C Lemon Juice

1. Slice loaf of bread into 1/2 inch thick slices. Cut each of those slices into small cubes and place in a large (4 L) bowl.

2. In a small bowl combine parmesan cheese, italian seasoning, parsley, garlic, pepper, and salt.

3. Microwave butter and lemon juice until butter is melted.

4. Slowly pour butter/lemon juice mix over bread cubes, mixing to make sure all cubes are coated. Then pour seasoning over saturated crumbs, again mixing until everything is coated.

5. Pour bread cubes onto two jellyroll pans. Sprinkle with extra garlic and salt, if needed. Bake at 350 for 15-20 minutes. Watch them carefully so they do not burn. If the croutons are still moist, lower the temperature to 200 and bake until they're dry.

Mahlzeit!
-Coriaunty

Chocolate Chip Cookie Dough Fudge

I made this quick and easy recipe today on the spur of the moment.  Here I have my eggless cookie dough bites in the freezer just calling my name, so being a genius, instead of just eating it, I'll make something with them.  And how exactly does that make sense?  I'll eat them anyway!  It's just that now, they are enrobed in luscious fudgy chocolate.  Sometimes my thought process gets a little off.  Oh well.

This fudge is very fast and easy to make with ingredients that you have on hand already.  You can use as much or as little cookie dough as you like.  I used about 1/3 to 1/2 a batch of the same cookie dough used in the Chocolate Chip Cookie Dough Rice Krispies Treats - Redux.  For the fudge, I kind of see it as a "cheater" fudge, as you simply melt chocolate chips with sweetened condensed milk.  However, who am I to knock the chocolate?  And cookie dough to boot?  A fast and fun candy treat.

Chocolate Chip Cookie Dough Fudge

1/2 batch Eggless cookie dough, rolled into marble size balls and frozen

2 cups semi sweet chocolate chips

1 cup milk chocolate chips

1 (15 ounce) can sweetened condensed milk

Line an 8x8 inch square pan with tin foil, and grease the foil.  

In a medium saucepan over low heat, melt the chocolate chips and sweetened condensed milk, stirring continuously until smooth.  When the chocolate is completely melted, remove from heat and carefully fold the cookie dough bites into the fudge (the fudge may be stiff at this point).  Immediately spread the fudge in the prepared pan and chill in the refrigerator for at least 1 hour before cutting.  Cut into squares and serve.  Makes about 36 pieces of fudge.

Enjoy!  -Cardamommy

White Chocolate Coconut Cookies

I wanted to whip up something quick last night to share with our neighbors.  These cookies were next up on my list and looked irresistible.  I was so correct about their irresistibility, that I almost changed my mind and kept them all for myself my family.  These cookies are nice and chewy, and studded with white chocolate chips.  The coconut is not the leading flavor, but works well with the white chocolate.  For a more pronounced coconut flavor, you could toast the coconut before adding to the cookies.

White Chocolate Coconut Cookies

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 Tablespoon milk

1 teaspoon vanilla

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup white chocolate chips

1/2 cup coconut

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  

In a large bowl, cream together the butter and brown sugar until light and fluffy, 2 to 3 minutes.  Add the egg, milk, and vanilla and beat for 2 minutes.  In another bowl, whisk together the flour, baking powder, baking soda, and salt.  Add the dry ingredients to the creamed mixture and beat until just combined.  Stir in the white chocolate chips and coconut.

Scoop the dough by large rounded tablespoonfuls and place on the prepared baking sheet.  Flatten the dough balls just slightly, then place in the oven and bake for about 11 minutes, or until the cookies are just set in the center and are just starting to crack.  Let the cookies cool on the baking sheet for a couple of minutes before removing to a cooling rack to cool completely.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Raspberry Chocolate Chip and Mint Chocolate Chip Cookie Bites

These teeny tiny bite size cookies are a fun and cute little treat for anyone, but especially my hungry puppies.  The tender and not-too-sweet cookies are a perfect "sandwich" for their chocolate chip filling.  These cookies are also a perfect hands on activity for your hungry puppies to help you with.  The dough is not sticky, so easy for little hands to roll into balls, and pressing with a fork is a perfect job for little helpers.  You can make the filling plain vanilla, but my hungry puppies decided that colors and flavors would be more fun.  Use your favorites!

Raspberry Chocolate Chip and Mint Chocolate Chip Cookie Bites

Cookies:

1/2 cup all purpose flour

1/2 cup cake flour

3/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) butter, room temperature

3/4 cup powdered sugar

2 teaspoons vanilla

Filling:

1/2 cup (1 stick butter), room temperature

2 cups powdered sugar

1/4 to 1/2 teaspoon raspberry extract (or your choice)

red food coloring (or your choice)

1/4 to 1/2 teaspoon mint extract (or your choice)

green food coloring (or your choice)

1/2 cup miniature chocolate chips, divided

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

For the cookies, sift together the flours, cornstarch, baking powder, and salt.  Set aside.  In a separate bowl, beat the butter and powdered sugar with an electric mixer on medium speed until light and fluffy.  Beat in the vanilla.  Add the flour mixture and carefully beat on low speed until the dough forms.  Scoop dough a tablespoon at a time, and divide in half.  Roll each half into a ball and place on the baking sheet.  Repeat with remaining dough.  After all of the dough balls are on the baking sheet, use a fork to flatten each dough ball.  

Bake the cookies for about 20 minutes, or until the bottoms are golden. The tops will not brown at all.  Let the cookies cool on the baking sheet, then transfer to a cooling rack.

For the filling, beat the butter and powdered sugar in a bowl with an electric mixer on medium speed until smooth.  Divide the filling in half and place one half in a separate bowl.  In one bowl of filling, add raspberry extract and red food coloring, and stir well until completely incorporated.  Stir in 1/4 cup mini chocolate chips.  Set aside.  In the second bowl of filling, add mint extract and green food coloring, and stir well until completely incorporated.  Stir in remaining 1/4 cup mini chocolate chips.  

To assemble the cookies, spoon or pipe about a teaspoon of frosting on the bottom of a cookie, then press another cookie gently on top of the frosting to make a cookie sandwich.

Enjoy!  -Cardamommy

Will The Real Homemade Butterfinger Please Stand Up?

I recently told you that I would definitely be making this candy again.  Like on Friday.  And I did.  But something weird happened...I followed the instructions so incredibly carefully that I got a different result than I did the first time.  Instead of the crisp, flaky candy that I originally produced, I got a rock hard candy with a powdery bite to it.  No flakes, no crisp, no joke.  My sister, Chemist Cuisiner, PhD made this candy according to the directions I posted...and got the exact same rock hard powdery candy!  What the heck is going on here?!  


So, I needed to go back and ask myself, "What did you do so differently the first time you made this?".  Welllll...I kind of accidentally overcooked the sugar syrup to about 300F, and I was so worried that the candy would set up too fast that I did not stir it for very long.  So together with Chemist Cuisiner, PhD we came to the conclusion that my initial "mistake" of over cooking the sugar and undermixing the candy was actually a very happy accident that produced the crisp flakiness of the candy.  So, of course, I had to test my new theory by making the candy again...and it was a success!  I have made the corrections to the original post, and you can find the updated post here.  Good Luck!


Enjoy!  -Cardamommy

Home Made Butterfinger Candy

I have always really liked Butterfinger candy bars.  The crunchy, flaky, peanut buttery candy that sticks in your teeth...covered in soft chocolate...yum.  So, when I found a recipe for homemade Butterfinger candy here, I knew I had to try it out.  Fast.  Like, this is an emergency my life will stop for the next 30 minutes while I make this candy.  And I did.  And it was delicious.  Happily similar to the commercial version, except better, and made by me.  It is already on my schedule to make again (not the "oh, I'll have to make that again sometime" schedule, but the "I will make that on this Friday" schedule).  After I had eaten enough of this to be embarrassing, I chopped up the rest and mixed it with vanilla ice cream.  Because mixing it into homemade vanilla ice cream will prevent me from eating it?  And will definitely make it have fewer calories?  I never said I was rational under the influence of Butterfinger.

Homemade Butterfinger Candy

1 cup smooth peanut butter

1 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 cup sugar

1/3 cup light corn syrup

1/2 cup water

3/4 cup milk chocolate or semi sweet chocolate chips(I like to combine them half and half)

Grease an 8 inch square pan, then set aside.  In a small microwaveable bowl, combine the peanut butter, vanilla, and salt, then set aside.

In a medium size saucepan, combine the sugar, corn syrup, and water.  Try to remove any grains of sugar stuck to the sides of the pan, by using your fingers or a wet pastry brush.  Over medium-high heat, cook the sugar mixture until it reaches 300F, using a candy thermometer, or if you don't have one, use an instant read thermometer.  While the sugar syrup is cooking, gently warm the peanut butter in the microwave for about 30 to 45 seconds, then keep it warm.  

Once the sugar syrup has reached 300F, add the peanut butter mixture to the sugar syrup and stir quickly to combine.  DO NOT OVERSTIR!  The mixture should be very shiny and should spread easily into the pan.  Once combined, transfer the candy mixture to the prepared pan.  Let cool for about 5 minutes on a wire rack (the pan will be very hot!).  After the candy cools for about 5 minutes and the top is firm, sprinkle the chocolate chips over the top and let sit for several minutes.  The heat from the candy will melt the chocolate.  You can then spread the chocolate evenly over the candy (I find that the back of a spoon works very well).  Refrigerate for about 45 minutes, or until the chocolate is set on top.

Once the candy has set up completely, turn it out onto a large cutting board, using a butterknife to help pry it out if it won't come out on its own.  Cut the candy into pieces.

Enjoy!  -Cardamommy

Cheese Stuffed Cornmeal Biscuits

I found this recipe on the Kraft website a while ago, and since it is summertime, have been waiting for an appropriate day to make these.  I definitely had plenty of opportunity this week as we had some "fall" temperatures.  So, what to make on a cooler day?  Delicious Baked Bean Chili, and these cheese stuffed cornmeal biscuits.  I was impressed with this recipe, and thought they were absolutely wonderful.  The biscuits were light and crisp outside, and filled with luscious melty cheese inside.  You can choose your favorite cheese to fill these with.

Cheese Stuffed Cornmeal Biscuits

1 1/2 cups flour

1/2 cup cornmeal

1 Tablespoon baking powder

1/2 teaspoon salt

1/3 cup cold shortening

1/2 cup sour cream

1/2 cup milk

4 ounces (1/2 of an 8 oz pkg) your favorite cheese (I used sharp white and orange cheddar)

Preheat the oven to 450F.  Line a baking sheet with parchment paper.

In a large bowl, mix the flour, cornmeal, baking powder, and salt.  Add the shortening and cut in to the flour mixture with a pastry blender, fork, or two knives, until mixture resembles coarse crumbs.  Combine the sour cream and milk, then add to the flour mixture.  Stir gently with a fork just until mixture forms a soft dough.  Do not overmix!

On a lightly floured surface, knead the dough gently several times until smooth.  Pat or roll the dough into a 12 x 8 inch rectangle.  Using a pizza cutter, cut the dough into 12 (4x2 inch) rectangles.  Place 1 cube of cheese about 1/2 inch from the edge of each rectangle.  Brush the edges of the dough with water, then fold the dough over the cheese and pinch the edges together and seal.  Place the biscuits on the prepared baking sheet and place in the oven.  Bake for about 12 minutes, or until lightly browned.  Serve warm.  Makes 12 servings.

Enjoy!  -Cardamommy

Fluffernutter Hi Hat Cupcakes

We have a birthday in the house today!  I know, another birthday?  Is that all I do?  Birthdays?  Seems like it sometimes, huh?  But what a fabulous opportunity (read excuse) to make or create a fabulously delicious cake (in some form or another)!  Today is my husband's birthday, and I am happy to say that he is still older than me.  For his special day, I was thinking of trying hi hat cupcakes.  Problem: Birthday boy (man?) "doesn't like chocolate".  Why the quotes?  Because he says he doesn't like it, but then eats it all the time.  So, since I am a nice birthday cake maker, I decided to go with...peanut butter cupcakes and marshmallow frosting a la Fluffernutter!  If you've never had a fluffernutter sandwich, you should.  Marshmallow cream and creamy (yes creamy!) peanut butter on white bread.  


So, for the birthday cupcakes, I did a peanut butter cupcake with a cooked marshmallow frosting (7 minute frosting), and a milk chocolate dip.  Have we not said it before?  Genius.  Be aware:  These cupcakes are super rich.  One definitely goes a long way.  And please note the cupcake papers...black and white!  Totally in love with these.  How do you pick fun cupcake papers for a man? Oh well, hopefully he'll be more interested in what is inside of them.  Happy Birthday, Mark!


Fluffernutter Hi Hat Cupcakes


Peanut Butter Cupcakes:
3/4 cup +2 Tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons creamy peanut butter
1/4 cup (1/2 stick) butter, softened
1/2 cup + 2 Tablespoons sugar
1 egg
6 Tablespoons milk
1/2 teaspoon vanilla extract


Frosting:
2 large egg whites
1 1/2 cups granulated sugar
1/4 cup cold water
1 Tablespoon light corn syrup
1 teaspoon vanilla extract


Milk Chocolate Dip:
2 cups milk chocolate chips
3 Tablespoons canola oil


Preheat oven the 350F. Line cupcake tins with 9 cupcake papers.


For the cupcakes, in a medium sized bowl whisk together the flour, baking powder, and salt.  Set aside.  In a large bowl, beat peanut butter, butter, and sugar with an electric mixer until light and fluffy.  Add the egg and beat for about 1 more minute.  Add the flour mixture and the milk in alternating additions, beginning and ending with the flour.  Beat until just combined, stir in the vanilla. Divide the batter evenly into the prepared cupcake cups.  Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Take the cupcakes out of the pan, and place on a cooling rack to cool completely.


For the frosting, in a stainless steel bowl over a suacepan of simmering water, place the eggwhites, sugar, water, and corn syrup.  With a handheld mixer, beat the mixture for 5 minutes on low speed.  Increase the speed to high and beat for another 5 minutes.  The mixture should be shiny and satiny and form medium stiff peaks.  Remove the bowl from the heat and add the vanilla extract, then continue to beat the frosting for another 2 minutes.  the frosting will be thick.


To assemble, immediately spoon the frosting into a decorating bag fitted with a large round or star tip.  Pipe the frosting onto the cupcakes in large swirls, so it looks like a soft-serve ice cream cone.  Place the cupcakes in the refrigerator or freezer until the frosting is firm.  In a microwavable bowl, place the chocolate chips and oil.  Melt in the microwave slowly, stirring every 30 seconds until the chocolate is smooth.  Pour the dipping chocolate into a tall, wide cup or glass (it needs to be wide enough to accommodate the width of the cupcakes and tall enough to accommodate the frosting).  Dip each cupcake, frosting first, into the cup of chocolate just until the frosting is covered.  Remove the cupcake from the chocolate and let the excess drip off slightly.  Set the cupcakes on a cooling rack and place in the refrigerator until set.  Makes 9 cupcakes.


Enjoy!  -Cardamommy

Oatmeal Raisin Cookie Ice Cream

This recipe intrigued me when I found it, and I absolutely had to give it a try.  It turned out so delicious, and my family loves it.  The cooked oatmeal (seems totally weird!  I know!) gives a unique texture variation within the ice cream.  I was a little bit worried that the raisins would freeze up solid, but they remained chewable (which is always  nice on the teeth).  Also, this is absolutely perfect timing given Coriaunty's recent Oatmeal Raisin Cookie post!

Oatmeal Raisin Cookie Ice Cream

2 cups whole milk

1/2 cup old fashioned oats

1/2 teaspoon salt

3/4 teaspoon cinnamon

1 cup raisins

3 large egg yolks

3/4 cup brown sugar

1 teaspoon vanilla

1 1/2 cups heavy cream

In a medium saucepan, bring the milk to a boil and add the oats, salt, cinnamon, and raisins.  Cook for about 10 minutes, stirring frequently, until thick and creamy.  While the oatmeal is cooking, combine the brown sugar egg yolks, and vanilla in a large bowl.  Whisk the sugar, yolks, and vanilla together until light and fluffy.  When the oatmeal has finished cooking, slowly pour into the egg mixture, whisking constantly.  Cool mixture slightly, then whisk in the heavy cream. 

Place mixture in the refrigerator and chill for about 4 hours or overnight.  Pour mixture into your ice cream maker and freeze according to manufacturer's instructions.  Makes about 1 1/2 quarts.

Enjoy!  -Cardamommy

Oatmeal Raisin Cookies

Just about every time I make a trip up to my sister's house, my brother-in-law begs me to bring up some oatmeal raisin cookies from Great Harvest. Just about every time I have to remind him that my Great Harvest only makes oatmeal chocolate chip cookies, which are unacceptable to him. So I went on another recipe hunt. I actually don't like oatmeal raisin cookies at all because they're always dry and slightly flavorless. However, I found a recipe that looked promising because it employed the use of brown sugar, which (I recently learned from my brand new Cookie Bible) helps keep cookies moist. Barely able to contain my excitement, I threw half of a batch (just to be safe) together and tossed them in the oven. When these giant cookies came out, my excitement significantly increased. I could barely wait until they cooled so I could try one. As soon as they did, I ran one out to my brother-in-law and then tried one myself. I nearly fainted. Dark, rich, chewy, moist on the inside, slightly crunchy on the outside. Perfection. My brother-in-law said they well exceeded expectations, and were better than bakery cookies. Needless to say, my batch of cookies very quickly disappeared.

2 C All Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 C Packed Brown Sugar
1 C Butter, softened
2 C Rolled Oats
2 Eggs
2 T Molasses
1 T Milk
2 C Raisins

Combine flour, powder, soda, and salt. Set aside.

Cream together butter and sugar. Add oats, eggs, molasses, and milk. Beat well. Add dry ingredients to wet and mix until well blended. Stir in raisins. Using a 1/4 C measuring cup, scoop dough and drop about 3 inches apart onto an ungreased cookie sheet.

Bake at 350 for 15-20 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets, then remove and cool on racks.

Yield: 20-22 Giant Cookies

Mahlzeit!
-Coriaunty

S'Mores Whoopie Pies

This is  my absolute favorite whoopie pie recipe.  I have made this again and again, and will probably continue to do so because I have not yet found a whoopie pie recipe that tops this one.  Oh, you don't like whoopie pies?  Only because you have never had this one!  I love that the cookie uses graham flour instead of graham cracker crumbs.  It gives such a wonderful graham cracker flavor that I much prefer over using graham cracker crumbs.   You could definitely use a home-made ganache instead of the hot fudge, but the first time I made these, for the sake of time, I used commercial hot fudge and it was perfect.


S'Mores Whoopie Pies


Cookie:
1 1/2 cups graham flour
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 Tablespoons butter, room temperature
4 Tablespoons shortening
1 cup brown sugar
2 eggs
1/2 cup buttermilk
2 Tablespoons  milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract


Marshmallow Filling:
1 (7 ounce) container marshmallow fluff
1 1/4 cups shortening (don't use butter flavor)
1 cup powdered sugar
1 Tablespoon vanilla
Hot Fudge Ice Cream Topping


Preheat the oven to 375F.  Line a baking sheet with parchment paper.


Stir together the graham flour, all purpose flour, baking powder, and salt; set aside.  In a large bowl, beat butter, shortening, and brown sugar with an electric mixer until light and fluffy.  Add the eggs and buttermilk, and beat until thoroughly combined.  In a small measuring cup, mix the milk, baking soda, and vinegar.  Add the milk mixture and the flour mixture to the creamed ingredients, and beat on low just until combined.  Add the vanilla and beat until completely incorporated.


Drop the batter by tablespoonfuls 2 to 3 inches apart (or they will run together) onto the prepared baking sheet.  Bake for 10 minutes, then remove from the oven and let cool on the pan for at least 5 minutes.  Remove from the pan and finish cooling on a rack.


To make the marshmallow filling, in a large bowl combine the marshmallow fluff, shortening, powdered sugar and vanilla.  Beat with an electric mixer, starting at low speed until the powdered sugar is worked in, then increase to high and beat until light and fluffy.


To assemble, place two cookies bottom side up.  Spread one with the marshmallow filling, and spread the other with hot fudge sauce.  Press the two cookies together.  Repeat with remaining cookies, filling, and fudge.  Makes about 48 whoopie pies.


Enjoy!  -Cardamommy