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 is flipping the one cake on top of the other. You wanna know what the secret is to getting one cake evenly on top of the other? A cake prayer. Mine goes a little something like this: Please, Lord! Please let this turn out! Please! Works every time.

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,.





Orange Chiffon Cake ~ Recipe from 1948

orange chiffon final

Orange Chiffon Cake ~ Recipe from 1948

I lost my Nana 3 weeks ago. After a 4 year battle with cancer, cancer finally won. When you know where you are going, death doesn’t have to be a sad or scary thing but rather a celebration. I use the word celebration because I know my Nana is no longer suffering. In fact, I bet she is up in heaven horseback riding this very moment… she loved horses. Cancer may have taken her flesh  but it couldn’t take her soul. No. that belonged to Jesus. I fully believe that she took her last breath here on earth and her very next breath in heaven, in the presence of our Saviour.

My Pap has been going through some of Nana’s things and came across her cookbooks that she had gathered over the years. Along with the cookbooks came a manilla envelope filled with old, old, hand written recipes. He passed them all to me. I am so honored. So I will be cooking my way through them, one by one, for the next year and sharing them with you all.

The first recipe that really caught my eye was a recipe for orange chiffon cake. The index card that it was written on is so old and discoloured that I couldn’t help but to make this recipe first. Oh, and did I mention the date on the card? 1948!! It’s funny how a little slip of paper can have such huge history behind it. My sweet Aunt Kat (Nana’s sister) told me that this cake was a recipe that my great, great, grandma used to make. Aunt Kat also told me that Gladys ( My great, great grandma) made this cake for the actor Cliff Robertson and he ate 5 pieces!! I wasn’t sure who cliff Roberston was so I had to look him up, but I was sure that it wouldn’t be difficult to eat 5 pieces of this cake. It is seriously amazing! It is kind of a cross between an angel food cake and a bundt cake. It has a vibrant orange flavor and a light and fluffy texture. And to ice the cake, a thick glaze that is entangled with orange zest.

Orange Chiffon Final

I made this cake a few times already. I am going to explain to you what I have found to be the easiest way to make it. The first thing I did was split the ingredient list into 3 groups, they are as follows: Dry ingredients, wet ingredients, and egg whites.

1.) First I took the dry ingredient group and mixed them together in a bowl.

Group 1: Dry Ingredients 

2 1/4 Cup flour

1 1/2 Cup sugar

3 teaspoons baking powder

1 teaspoon salt

2.) Next, in a separate bowl, I added all the wet ingredients

Group 2: Wet Ingredients 

3 oranges ( zest and juice all 3. Make sure there are no seeds in the juice!)

1/2 Cup oil

7 egg yolks ( put the whites in a separate bowl, you will be using them)

3/4 cup of water or juice ( Now, let me explain this to you. What you want to do first is zest all 3 oranges and set the zest aside. Next juice the oranges. If you can get 3/4 of a cup from the oranges that’s great, use it! But if not and you fall just under 3/4 cup of juice then fill your measuring cup the rest of the way up with water. That’s how I usually have to do it.)

2 teaspoons vanilla

Now combine the wet and dry ingredients. Mix well with a whisk.

3.) In a third bowl ( I use my kitchen aid mixer) add the egg whites 

Group 3: egg whites 

7 egg whites

1/2 teaspoon cream of tarter

Beat egg whites and cream of tarter on high for 4 minutes, until stiff and fluffy.

gently fold in the zest from all three oranges, which is about 2 teaspoons of zest.

Gently fold the egg white mixture in with the batter.

How to bake it:

Pour into a greased angel food cake pan or chiffon pan. Take the middle oven rack out, and place the other oven rack 2 up from the bottom. Preheat oven to 325 degrees and bake for 55 minutes. Let cool for 10-15 minutes. Gently take a knife around the cake, then turn out onto a tea cloth. Let cake finish cooling. Once the cake is completely cool, ice the cake.


Cookie Monday ~ German Chocolate Cake Macaron ~ Guest post from A Kitchen Hoor

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Coconut chips are the basis for these delicious cookies. German Chocolate Cake Macaron have sweet coconut flavor and chocolate deliciousness of the cake in a cookie.

I’m an addict. I have a serious addiction. This addiction has no twelve step program. I don’t see any way to get help. I just have to live with it.

“Who am I?” you ask? Well, I’m Christie from A Kitchen Hoor’s Adventures. Emily asked me to contribute to Cookie Monday and I jumped at the chance! I love her blog, Burlap Kitchen! And, well, she’s just a super sweetheart so I was honored. I hope you enjoy my banter and my delicious recipe.

So, back to my addiction. I’m addicted to making these delectable little cookies. Yes. They’re totally finicky to make. Yes. You can easily mess up the macaronage. Yes. They take patience and can frustrate you easily.

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But. The first time you see those pied, or feet, you do a dance in your kitchen in your sweats. And not the YouTube viral kind of dance. Though maybe…

It’s that success that makes it all worthwhile. It’s the looks on my mother’s face when she tastes the pizza flavored cookies we made or the Derby Pie cookies we made. It’s the look on the faces of the co-workers who feel special when I share these little gems with them. AND the look on their face when I tell them there are cookies to be eaten.

 

That’s the main reason I take the time to process, measure, sift, sift, sift, pipe, rest, bake, and fill these little finicky gems. That and the pied. Or feet.

This flavor came about because I received from coconut chips in a subscription snack box I received. I wasn’t really planning on eating them, even though they were addictive. I immediately thought about processing them and putting them into the shells for a macaron. But filling. Hmm… What kind of filling? Curry? That would be interesting. Lime. Nah. Banana? No. Then it hit me! I was in the baking aisle getting the white chocolate for the matcha ones I made and saw the German chocolate bars there. Perfect!

 

Besides, what goes better with coconut than chocolate!! And one can never have too much chocolate. Or reasons to eat chocolate. Or reasons to eat those coconut chips. Or reasons to bake macaron!

I jumped in making these. With both feet. My first flavor? Bananas Foster-ita. It was a recipe challenge to bake with alcohol. I used to love those! I read. I researched. I wrote down recipes, evaluated, estimated, made a spreadsheet, and then jumped in with both feet and baked a batch. They didn’t have feet. They had some semblance of feet, but not pied officially. I was hooked.

 

I’ve made several batches since then. Some have been picture perfect and some have been completely failures. No matter how they turn out, I’ve never been afraid to make them and they’ve always tasted amazing! The crisp shells, the chewy centers, and the filling! They all make for an amazing culinary experience.

 

You shouldn’t be afraid to make them, either. Yes, they can seem a little intimidating. It’s the whole “lava” thing that I just couldn’t get. I would over mix, then under mix, then was just afraid to mix. The lava flow. It’s not a cake batter flow. It’s a slightly thick brownie batter flow. I think most people considering that making a meringue means you fold gently and try to keep the air. Nothing could be farther from the truth with this one. You do want to deflate the meringue, but gently. So you fold, then you usually wind up stirring gently to get the lava flow texture.

Once you master that and allow the shells to dry out on the counter, then you will always have feet. You will always have picture perfect macaron. Now, for them to taste perfect you have to take them out before you think they’re done. The wiggle test. Grab the top of the shell and shimmy it back and forth. If it moves a lot, they’re not done. If it doesn’t move, then you take them out and let them cool completely. COMPLETELY! Before you even try to take them off your parchment or silpat. I suggest a silpat. They’re even at WalMart now. And they make removing them oh so easy.

 

Now, fill them. Fill them with buttercream, ganache, caramel, whatever you want! DO NOT eat them just yet. Let them set. Rest. Marinate with the filling. NOW eat them! And enjoy!
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I hope I’ve taken some of the mystery and fear out of making these finicky little cookies. I hope you have enjoyed my story. I hope I have made a few new friends. And I hope you do try to make some macaron. You should never by afraid to try something new in the kitchen.

German Chocolate Cake Macaron

A Kitchen Hoor’s Adventures

Published 23/16/2015

Coconut chips are the basis for these delicious cookies. German Chocolate Cake Macaron have sweet coconut flavor and chocolate deliciousness of the cake in a cookie.

Ingredients

  • 4 ounces egg whites, room temperature
  • pinch cream of tartar
  • 30 grams granulated sugar
  • 7 ounces powdered sugar
  • 4 ounces almond meal
  • 2 ounces coconut chips
  • 4 ounces Bakers German chocolate
  • 1 tablespoon half and half
  • 1 tablespoon Ciroc coconut vodka

Instructions

  1. Place half the almond meal and the half powdered sugar in the bowl of a food processor and process until the mixture is finely ground. Sift into a large bowl and repeat process with remaining almond meal and powdered sugar along with the coconut chips. Sift the mixture two more times and set aside.
  2. Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
  3. Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing.  (I suggest search Youtube to get a good visual of this texture.  For me, it’s like pouring a really thick brownie batter or quick bread batter.)
  4. Transfer the batter to a large piping bag fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. Two that I liked are here and here.
    Preheat oven to 325.
  5. You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are a few that are being stubborn, take a toothpick and carefully pop them yourself.  Allow the macaron to rest on the counter at least 30 minutes.
  6. Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 9 minutes. Do the wiggle test to see if the meringue is cooked. If the tops move easily from side to side when wiggled, indicating the meringue isn’t completely cooked, then continue to cook in 4 to 5 minutes intervals until they no longer wiggle.
  7. Remove from heat and allow to cool completely before filling.
  8. While the macaron cool, make the ganache.
  9. Place the chocolate chips in a microwave safe bowl and microwave on high one minute. Stir with a spoon. If the chocolate is not completely melted, microwave at 15 to 20 second intervals, stirring in between, until the chocolate is completely melted. Add the cream and vodka.  Stir well to combine.
  10. Pour into a piping bag with a 1/2 inch tip and allow to cool to room temperature before piping a quarter sized dot of ganache in the center of the shell. Top with a matching shell. Repeat with remaining shells and ganache.

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Cookie Monday! French Macarons ~ Guest Post from Manysparrows.com

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Today I want to introduce you to my friend Christie. We have been friends since high school; which seems like forever ago. Her passion for Christ is mad clear in all that she does. She runs, cooks, blogs, and is a big supporter of anything beef. I actually think I still have a “Got Beef” sticker on my car window that she gave me shortly after we graduated! lol … Enough with the introduction; lets dive into this cookie recipe!

Take it away Christie:

Chris mo final

 

I wanted to break out of my cookie rut and try something different today.  The French Macaron has always intrigued me and while I’ve never tried one, I wanted to take a stab at making some.  Macarons in general are essentially made of almond, egg white, sugar and whatever you choose to fill them with.  They’re tiny little cookies with a crispy crust on the outside and a slightly chewy inside.  The creamy rich filling (whether that be a Swiss Meringue, ganache or jam) perfectly complements the pair of cookies.
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I decided to make the Classic French Macaron with Chocolate Ganache.  This recipe was adapted from Martha Stewart’s French Macaron Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

photo 7

The first step is to mix your dry ingredients.  Mix 1 ¼ cups of 10 x sugar with 1 ½ cups of almond flour  together.  Both were rather clumpy so I put them through my flour sifter to not only get rid of the clumps but to also evenly blend them.

photo 1

You can see here that it was pretty beneficial to sift the two ingredients.  The Almond flour had quite a bit of extra ‘chaff’ and I removed it from the blend to ensure a smooth texture for the cookies.

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Much better!  The 10 x sugar and almond flour happily blended together in perfect harmony!

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In a separate bowl, I used my electric mixer to whip three egg whites.  I beat them together until they formed a fairly white foam.  I threw in a pinch of salt as well.  While still beating the egg whites, gradually add in ¼ cup of granulated sugar, about 1 teaspoon at a time.  When all the sugar has been added and you thoroughly beat the mixture, your egg whites should form soft peaks and hang off of the beaters like so.

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The final step on the cookies is to slowly fold the almond mixture into the egg whites.  Add half of the dry ingredients and slowly fold it in until the dry is fully incorporated with the wet.  Do this again for the second half of the almond mixture and when you do, add in ½ teaspoon of vanilla.Grab a disposable piping bag and fill it half full with the cookie batter.  In order to make perfectly circular and fairly even cookies, you’ll definitely want to use a piping bag.  Line your cookie sheets with either parchment paper or a thin film of olive oil.  Carefully pipe your cookie sheet with the cookie batter and place in a 350 degree oven.

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My cookies took 9 minutes to bake, I pulled them just as the edges were starting to brown.  Leave the cookies on the tray until they have cooled (about 5 minutes) and then carefully remove them from the tray.  Let them continue to cool on wax paper

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This batch made about 60 small cookies (30 filled macarons total), not counting the 4 or 5 I ate along the way.

The chocolate ganache is very simple.  Start by boiling ½ cup of heavy whipping cream in a small sauce pan.  In a separate heat-proof mixing bowl, add ¾ cups of dark chocolate chips (I used 60% cacao Ghirardelli chocolate chips) and 1 tablespoon of butter.  Once the cream starts to boil, remove it from the heat and pour it over the chocolate and butter. Let the cream rest on the chocolate for 2 minutes before mixing.

Once all your cute little macarons have cooled completely and the ganache is still fairly warm, cookie assembly can begin.  I just put a small dollop of ganache in the center of one cookie and carefully smashed the second on top until the ganache came to the edges.

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Success!  French Macarons with Chocolate Ganache!  The family is gathering for dinner tonight and these will be a perfect treat after the meal.

French Macarons with Chocolate Ganache Cookies:

1 ¼ cup 10 x sugar

1 ½ cup almond flour

3 egg whites

Pinch of salt

½ teaspoon vanilla

Ganache:

½ cup heavy whipping cream

¾ cup 60% cacao chips

1 tablespoon butter

 

Recipe: http://www.marthastewart.com/355759/french-almond-macaroons

Ganache: http://www.marthastewart.com/343907/chocolate-ganache

History: http://www.mrmacaron.com/history/

 

 

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