Banana Whoopie Pie Cake




Banana Whoopie Pie Cake

Banana Whoopie Pie Cake 

While grocery shopping this past week I discovered that bananas were on sale for .19 cents a pound. I knew this would be a great time to stock up for recipe testing, so I did. Do you remember that delicious chocolate whoopie pie cake I posted a while back? Well, I thought, how good would a banana whoopie pie cake be? So I rearranged a few ingredients, and to my surprise, the recipe turned out perfectly on the very first try. That doesn’t happen often,but when it does I celebrate!

This banana whoopie pie cake is everything that it should be. The cake is moist and banana-ie (I know that’s not a word but it should be!). And the filling is sweet with a hint of vanilla. These cakes are so easy to make. The hardest part about making them is flipping the one cake on top of the other. It goes much more smoothly if you say a little cake flipping prayer. At least that’s how I do it! =)

If you make my Banana Whoopie Pie cake I would love to hear how it turned out for you! =)

Banana Whoopie Pie Cake 2





Chocolate Whoopie Pie Cake

Whoopie Pie cake



Chocolate Whoopie Pie Cake 

(This is a recipe my mother found in an old church cookbook when I was a child and she has been using it ever since)

If you are a fan of whoopie pies, like me, but not a fan of making them, then you are going to love this recipe. This Chocolate Whoopie Pie Cake is so easy to make and only bakes for about 15 minutes. The hardest part about making one of these cakes is flipping the one cake on top of the other. You have to wait until both cakes are cooled then spread the icing on one cake and flip the other cake evenly on top. It can be a little tricky! I usually say a prayer before doing this. It’s my whoopie pie cake prayer 😉

As a child, I remember my mom making this Chocolate Whoopie Pie Cake often, it was a family favorite. She told me that she wrote the recipe down from an old church cookbook years ago, so we are uncertain who this recipe belongs to. I remember her taking this chocolate whoopie pie cake to picnics and family gatherings and she almost always came home with an empty pan.

Whoopie Pie cake - 2

I hope you enjoy this recipe for Chocolate Whoopie Pie Cake as much as my family and I do. If you decide to make this Chocolate Whoopie Pie Cake I would love to hear back from you! You can leave a comment here on the blog or message me through social media. I am currently on these outlets:  Facebook, twitter, pinterest, and instagram.

For more delicious cake recipes from Burlap Kitchen check these out: Orange Chiffon Cake ( recipe from the 1940’s), Nana’s Chocolate Pound Cake, Chocolate Banana Loaf Cake, Strawberry Crunch Cake Pound Cake,.





Peanut Butter & Hazelnut Cookies

peanut Butter Hazelnut cookies Final

Ingredients:

1- Cup butter

1/4- Cup shortening ( I use crisco)

3/4- Cup Peanut Butter

1/2- Cup Hazelnut spread ( Nutella)

3/4- Cup Brown Sugar

2- eggs

1- teaspoon vanilla

1- Cup sugar

1- teaspoon baking soda

1- teaspoon salt

3- Cups Flour

1- Cup of sugar for rolling

For the Icing :

1- bag of semi sweet chocolate chips ( 2 cups)

4- Tablespoons Hazelnut spread ( Nutella)

1/2- Cup hazelnuts ( Crushed)


Directions:

Preheat oven to 375 degrees

In a medium sized mixing bowl add the first 10 ingredients ( everything except the flour).  Mix well with a wooden spoon. Add in all 3 cups of flour and mix till it looks like cookie dough. ( I am not one to separate the wet and dry ingredients so, when making cookies, I always add the flour last.) Chill cookie dough for about 20 minutes. Roll cookie dough into balls using half tablespoons. Roll into sugar and place cookies on a GREASED cookie sheet. Make the cute little crisscross on the cookies with a fork. Bake for 7-10 minutes or until cookies are cooked all the way (Mine were perfect at 8 minutes). Let cookies cool completely.

Icing Directions:

Pour chocolate chips and 1 cap full of vegetable oil into a microwave safe bowl. Microwave for 30 seconds at a time, stirring the chocolate chips after every 30 seconds. When the chocolate chips are almost completely melted add 4 tablespoons of hazelnut spread ( Nutella) and heat for an additional 30 seconds. Stir well. Place about 1/2 teaspoon of chocolate onto each cookie and smooth with a spoon, top with crushed hazelnuts. Cool in the refrigerator until chocolate hardens. Store in a cool place.

Monster Chocolate Chip Cookies

Monster Chocolate chip cookies

 

 

Sometimes it’s just fun to eat an obnoxiously big cookie. These cookies are just that! There is no rule that says you HAVE to make them this big, but why wouldn’t you? Sometimes you have to break the rules and make big cookies =P

I have been experimenting with these cookies a lot! Here is what I discovered.. If you bake them on an air-bake cookie sheet they get flat, still good, but flat. If you bake them on a dark cookie sheet that is NOT an air-bake they get more on the fluffy side. So it is up to you, do you like flat cookies or fluffy cookies? I like all cookies! flat, fluffy, big, little, I like them all. LOL. These cookies are also great to hand out as gifts. I like to make them and wrap them individually in plastic wrap.

Monster Chocolate Chip Cookies

Ingredients:

2 Cups (4 sticks) Butter

1/3 Cup crisco

1 3/4 Cup brown sugar

1 3/4 Cup sugar

4 eggs

3 tsp. vanilla

5 1/2 Cups flour

2 tsp. baking soda

1 1/2 tsp. salt

2 bags chocolate chips

Directions:

Pre-heat oven to 375 degrees

In a large mixing bowl add butter, crisco, brown sugar, sugar, eggs, and vanilla. Use a hand mixer to cream together. Once creamed together, add flour, baking soda, and salt; mix well with a wooden spoon. Once everything is mixed well and it looks like cookie dough, add both bags of chocolate chips, mix well. Chill dough in the fridge for about 20 minutes. For monster cookies, drop by ice cream scoops full. Depending on the size of your cookie sheets, you may only be able to make 2-4 cookies at a time. For normal sized cookies drop by tablespoons full.

Monster cookies bake at 375 degrees for 14-16 minutes or until edges are brown and center is cooked.

* I always make the monster cookies, but for normal sized cookies bake at 375 degrees but reduce the cooking time. I would try 8 minutes. =)

Spiced Zucchini Bread


spiced Zucchini bread

My mom has made this spiced zucchini bread for years. We know that this recipe came from a neighbor who found it in an old church cookbook. Other than that we really have no idea who’s recipe this is. Regardless who came up with the recipe it is delicious and deserves some attention.

* Please note this recipe makes 2 loaf pans of Zucchini Bread

Spiced Zucchini Bread

Ingredients:

3 Cups Flour

2 Cups sugar

2 tsp. Baking Soda

1 tsp. cloves

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. salt

1/2 tsp. Baking powder

2/3 Cup oil

3 eggs

2 Cups Zucchini (shredded, DO NOT DRAIN)

* 2 WELL greased loaf pans are needed

Directions:

Preheat oven to 350 degrees

In a  large mixing bowl add all the above ingredients. Use a hand mixer to blend all the ingredients together. If the zucchini gets tangled around the beaters, you may have to turn them off and untangle it. Once everything is well mixed, evenly pour the batter between the 2 well-greased loaf pans. Bake at 350 degrees for 1 hour.

~Cookie Monday~ Chocolate Chip Sprinkle Cookies * Guest Post from Butter Basil and Breadcrumbs

 

As most of you know, Cookie Monday was passed on to me by my good friend Prudy, from Butter Basil and Bread- crumbs. Prudy and I started blogging around the same time; it has been such a pleasure learning and growing with her. I am always anxious to see what she has cooked up! and today she is sharing her recipe for Crispy Chocolate Chip Sprinkle Cookies. Can you say yum??!

Prudy, take it away my friend…

sprinkle cookies (Prudy)

 

It is such a pleasure to be back at the Burlap Kitchen for another Cookie Monday!  
Because it has been so nice outside, and everyone’s spirits are high, I wanted to make something a little more festive, so I thought that these delicious Crispy Chocolate Chip Sprinkles Cookies would be the perfect cookie to make Cookie Monday a happy and festive day! 
If you like crispy cookies, then these are the cookie for you!
Don’t let the instructions scare you away… these cookies are so quick and easy to bake!  Believe me, if you know me…then you know that I cannot bake. Well, I bake, but I usually stick to the basics like these chocolate chip cookies.  It’s definitely the sprinkles that make them pretty, and make it look like I worked in the kitchen all day and all night, when in fact, they only take about an hour from start to finish! 
Thank you, Emily…for inviting me back. I’m thrilled to be here…and hope that you like these cookies!  
Crispy Chocolate Chip Sprinkles Cookies
2/3 cup vegetable shortening
1 1/2 cups packed brown sugar
1 tablespoon milk
2 tsp vanilla
2 eggs
1 3/4 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 cup mini chocolate chips
1 cup chocolate chips (milk, dark, or white..your preference)
1/2 cup colored sprinkles (Jimmies)
1/2 cup finely chopped walnuts

Heat the oven to 350 degrees.

  • Line two baking sheets with parchment paper. 
  • In mixing bowl, beat together the shortening, brown sugar, milk and vanilla until creamy. Add the eggs, one at a time, beating well between additions. 
  • In a small bowl, sift together the flour, salt, and baking soda, and gradually add to the egg mixture just until blended.
  • Stir in the chocolate chips.
  • Spoon the cookie dough into a pastry bag with a #807 Ateco tip,  Pipe 3 inch lengths of the cookie dough onto the baking sheets, about 2 inches apart.  (I was able to fit nine lines of cookie dough onto one baking sheet). 
  • Bake for 8 minutes (or until the cookies are set).  Cool for 2 minutes on the baking sheet before removing to a cooling rack.  Cool completely. 
  • On a small plate, combine the sprinkles and walnuts.  
  • Melt the chocolate chips in a microwave safe bowl.  Cook in the microwave for 1 minute, remove and stir.  There will still be clumps of chocolate chips, but they will melt as the chocolate continues to sit. If they don’t seem to melt quickly enough, place back into the microwave for 15 seconds, remove, and stir.
  • Spread the melted chocolate all around the edges of the cookie, and then dip into the walnut/sprinkle mixture.  Let dry on a cooling rack in a single layer about 1 hour. 
  • Store in a covered plastic container for up to one week. 
  • Enjoy!
sprinkle cookies 2 (Prudy)

Catch Butter Basil and Breadcrumbs on Facebook!

~Cookie Monday~ Popcorn chocolate chip cookies with… *Guest post from A cookie Named Desire

 

Today’s #Cookie Monday guest post is from A Cookie Named Desire. I came across Amanda’s page a few weeks ago and knew I had to snatch her up for a #Cookie Monday post. I am so glad she agreed because these cookies look fantastic!

Take it away my friend,

popcorn-chip-pretzel-cookies

Happy Monday! I know what you are thinking, “Who in the heck is this person who dares to put “Happy”and “Monday” in the same sentence together?” Welp, my name is Amanda and I blog over at A Cookie Named Desire and I am all about dessert and baking. I love fun and decadent desserts, but I also like to throw in a sophisticated edge here and there. I love cooking and baking from scratch and exploring all the delicious things life has to offer.   Emily was kind enough to invite me over to share a cookie recipe with you and I could not be any more excited! Cookies are kind of my favorite thing (Hello, my blog is a Cookie Named Desire after all!) I decided to share with you, one of my favorite cookies ever. They are sweet and super salty and totally overloaded with deliciousness.

Get this: chocolate chip cookies stuffed with cocoa nibs, pretzels, potato chips, and buttery popcorn.

Holla!

These cookies are basically the best junk-food dessert treat EVAH. It’s when you really want to chow down with a ton of snacks, but in a single, portable bite. I don’t know about you, but that’s kinda the story of my life.

They remind me a little bit of the compost cookies from Momufuku Milk Bar, but with a few different twists. These are actually a twist on my movie theater cookies I made for my own blog a while back where I used buttered popcorn as the basis of my chocolate chip cookies. I loved it so much, I just knew I had to use that concept again for you, but take it to a whole other level. I’ve got to tell you, these are epic.

I hope you enjoy the cookies, and maybe stop on over to A Cookie Named Desire and see what else I am baking up!

2 1/3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon cornstarch

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter room temperature

¾ cup semi-packed brown sugar

½ cup sugar

1 egg, plus 1 yolk

1 teaspoon vanilla extract

½ bag (about 3 cups) buttered popcorn

¾ cups crushed pretzels

¾ cup crushed ruffled potato chips

¾ cup mini chocolate chips

¼ cup cocoa nibs (optional, but recommended)

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Preheat the oven to 350 degrees.Line two baking sheets with parchment paper.

In a medium bowl, mix together the flour, baking soda, cornstarch, and salt together. Set aside.

In a mixer, beat the butter and both sugars together until light and fluffy. Add in the egg and yolk, then the vanilla.

Slowly add the flour mixture into the wet ingredients and mix until just combined.

Fold in the popcorn. It will seem as though it is an impossible task, but the popcorn will break down and incorporate into the dough. Fold in the remaining ingredients until incorporated.

Measure out the dough into one tablespoon balls and place on the baking sheet about an inch apart. Bake for about 8 – 9 minutes, or until a light golden brown.

popcorn-pretzel-chip-cookies

 

Catch A Cookie Named Desire on Facebook- CLICK HERE

Cookie Monday!~Peanut Butter Sandwich Cookies~ Guest Post From Butter Basil & Breadcrumbs

 

Cookie 1
 Today I am running out of time to get this posted! But I wanted to quickly take some time and thank Prudy from Butter Basil & Breadcrumbs  for this delicious #Cookie Monday Post! =)
Take it away my friend:
Prudy
I was so happy when Emily asked me to share a recipe for cookie Monday…It is such a pleasure to be here!  
Emily and I met quite a few months ago, and became fast friends. She’s been such a joy, and such a wonderful help to me in these last few months, teaching me everything she has learned about blogging. I truly enjoy our friendship, and feel blessed to have met her. 
So when Emily asked me to share a cookie recipe, I was more than happy to join in on the fun!  I wanted to make something special for Emily, because I adore her… and I decided to go with a peanut butter sandwich cookie with peanut butter and chocolate fudge swirl filling. 
Because I can’t bake to save my life, it had to be an easy cookie, but one that would look like it took all day in the kitchen.,. You know, like I know what I’m doing in the baking department.  And if anyone of you are anything like me… then this is the cookie for you!  It’s easy.  It’s pretty.  And it’s delicious!  
It’s the cookie to impress.
Thank you, Emily…for including me on Cookie Monday…It is truly an honor to be here… and even more so to call you my friend..
Peanut Butter Sandwich Cookies with Peanut Butter and Chocolate Fudge Swirl Filling

 

The Peanut Butter Cookie
1/2 cup butter
1/2 cup vegetable shortening (such as Crisco)
1 cup peanut butter
2 eggs
1 tsp vanilla
1 1/4 cups brown sugar
3/4 cup granulated sugar
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
 Small bowl of granulated sugar for rolling the cookie dough
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.
In a small mixing bowl, combine the flour, baking soda, and salt.  Set aside until ready to use.
In a large mixing bowl, cream together the butter, vegetable shortening, peanut butter, eggs, vanilla, brown sugar, and granulated sugar until fluffy.
Add the flour mixture to the creamed mixture, and beat until fully combined.
Roll the dough into 1” balls, and roll around in granulated sugar.  Place the cookie dough balls about 2” apart onto the parchment paper lined baking sheet, and with a fork, press lightly to flatten each ball with a criss-cross pattern.
Bake for 10-12 minutes.  Remove from the oven, and let sit for 3 minutes before removing from baking sheet. Cool completely on a cooling rack.
Fill a pastry bag with half peanut butter filling, and half chocolate fudge filling.  Choose two cookies that are the same size, and begin filling them by piping the filling onto the bottom of one cookie, and top it off with the second cookie, making sure the the bottoms of the cookies are to the inside of the sandwich.  Repeat with remaining cookies.
Store in a plastic container with a lid for up to a week (if they last that long!).  Makes 3 dozen sandwich cookies.

 

The Peanut Butter Filling
6 cups powdered sugar
1 cup peanut butter
1/2 tsp salt
2 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy.

 

The Chocolate Fudge Filling
3 cups powdered sugar
1 cup dark cocoa powder
1/2 cup butter
1/4 tsp salt
1 tsp vanilla
1/4 to 1/3 cup milk
Combine all ingredients in a large mixing bowl.  Start with 1/4 cup milk, and slowly add more until the filling reaches the consistency you desire.  (You want it to be light enough to pipe through the pastry bag, but thick enough to hold the sandwich together. Mix on high speed until light and fluffy. 
Catch Prudy On facbook! – Click here 

Cookie Monday ~ Old Fashioned Iced Oatmeal Cookies ~ Guest post from Prairie Gal Cookin’

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Today Ashley from Prairie Gal Cookin’ is joining us with her recipe Old Fashioned Oatmeal Cookies for cookie Monday. Ashley, we are so excited to have you; and even more excited to dive into this cookie recipe.

As Prudy always said, take it away my friend:

Before I can share this yuummy recipe with all of you, I just wanted to thank Emily for letting me be a part of her Cookie Mondays! It’s so much fun to meet new bloggers and stumble across fun recipes – Which is exactly whatis happening here on Cookie Mondays!

When Emily asked me if I would be a part of CM, I had one recipe pop into my head – These Old-Fashioned Iced Oatmeal Cookies. They are a breeze to make and the simple little icing you whip together to dip them in just pulls the whole cookie together and throws it over the top!

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Old-Fashioned Iced Oatmeal Cookies

My favorite part about these cookies is that they aren’t your normal oatmeal cookie – These are “dipped-icing” cookies, and full of flavor thanks to the cinnamon and nutmeg in them. They won’t last long in any household! (So it might be necessary to stash several away for yourself after you make them!)

Cookies:

2 cups quick cooking oats (or old-fashioned)

2 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

2 t. cinnamon

1/2 t. ground nutmeg

1 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs, room temperature (or run under hot water for 30 seconds)

1 t. vanilla

Icing:

2 cups powdered sugar

3-5 T. milk

1 t. vanilla (or a little less, just depends on your preference!)
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college

1. Preheat oven to 350 degrees and line cookie sheets with waxed paper.

2. Start by pulsing the oats in a food processor several times.

3. In a large bowl, combine the pulsed oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. In the bowl of a stand-mixer, beat the butter on high 30 seconds.

5. Add the sugars and beat until fluffy.6. Add in the eggs, one at a time, beating until yolk just barely disappears into batter.

7. Adding 1/3 of the flour at a time to the batter, mix well.

8. Drop the balls of cookie dough onto the lined cookie sheets and bake for 10 – 12 minutes or until bottoms are just starting to brown.

9. Cool on cookie sheet for 2 – 3 minutes and then finish cooling on a cookie rack.

10. When cookies are cooled, mix together the powdered sugar, milk, and vanilla for icing.

11. Dip the cookies into the icing (face down). Let the icing set-up and then dip them all again.

12. Let icing set-up again and store in an air-tight container.

13. Enjoy!

* Catch Ashley on facebok! – Prairie Gal Cookin
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Butternut Squash Cookies

butternut squash cookies

I am always trying to come up with ways to sneak healthy foods into my sons diet. These butternut squash cookies were a success, he loved them and got to enjoy a sweet while still getting some benefits from the butternut squash. =)

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