Browsing Tag

family

Auntie Lisa’s Whoopie Pies

 

Friday’s call for celebrations. So whoopie pie’s are perfect for the occasion. I LOVE these little pies of happiness. They are so delicious. For my bridal shower, we asked all of the guests to share one of their favorite recipes, and my mom and sister put together a little cook book for me. It was such a great idea and something I still look through, 9 years later. My husband’s aunt shared a recipe for her amazing whoopie pies. I don’t know if any ever lasted at any event she brought them to. They were these little treasures that were hidden until it was dessert time. Once they were unleashed, it was over and they were basically destroyed. I could have eaten the entire platter. Although she has a million amazing recipes, I was so happy to see this one included in the book. I was so excited to try them out. I can’t say that I make them as well as she does, but they were damn delicious. My grandmother also made a version that she would often bring to our house during the holidays, Β so this dessert is particularly special because of so many fond memories. It’s a fairly easy treat to put together too. Delicious and easy, the perfect dessert to kick off the weekend!

Ingredients

For the Cookiee

For the filling

Instructions

  1. To make the cookies, combine the flour, cocoa powder, baking soda, baking powder and salt and set aside. In a measuring cup measure out the buttermilk and add in the vanilla, set aside. In the bowl of your electric mixer, combine the egg yolks, sugar, and shortening. Add in the dry ingredients, alternating with the buttermilk. Starting and ending with the dry ingredients.
  2. Pre-heat your oven to 375 degrees F. prepare a baking sheet with a Silpat, parchment paper, or cooking spray. I would encourage a Silpat or parchment paper here.
  3. Using a teaspoon for smaller cookies, or a dough scoop of larger cookies, place the dough on your prepared baking sheet, about an inch apart. They will spread. Using a spoon dipped in water. rub the top of each sough ball lightly to smooth it out a bit. Bake for 8-10 minutes.
  4. To make the frosting, whip the egg whites until they are white and thick. Add in the sugar, shortening, and vanilla until the mixture is smooth. You can either spoon the frosting between two cookies, or pipe the frosting, which is what I did.
  5. Store them in an airtight container. Because it calls for raw egg whites, I would keep refrigerated.

Notes

Adapted from Auntie Lisa!

Summer Risotto and a VIDEO!

 

It’s Friiiiiiiiiiday! It’s always so stressful getting back to the office after vacation, so dinners this week have been not great. Or more honestly, I have barely made dinner this week. I hate weeks like that because eating out so frequently makes me feel not so great. But, I did make this risotto and I’m so happy that I did. I’ve made risotto in the past and it tastes fine, but the texture is not quite right. The thing about risotto is that you need a bit of patience. Turning up the heat to allow for quicker absorption of liquids resulting in still too crunchy rice, is not patience. Because this was an original recipe, I practiced patience. It’s something I’m trying to practice more often anyway, not just in cooking, but in general. It’s a practice, but I feel so much less anxious. Except for this morning when I was running around my house like a Tasmanian devil. So not only is this recipe delicious, it helps you practice patience (deep breath in…….now exhale). Ok, so onto the details. My goal for this recipe was to incorporate some more veggies. Considering how many zucchini and yellow squash are about to explode in my garden, I figured why not toss a few in. It turned out much better than I expected. Considering my track record with risotto, the bar was low, but I jumped over it. Even my husband who hates vegetable, zucchini and squash anyway, really liked it. At least the bite of it he had anyway. Baby steps!

Also, I wanted to share a video I did as part of a blogger challenge I was enrolled in. I created a VIDEO! I know.. it was scary, and I’m not even the feature, my son is! But we got some awesome things at Trader Joe’s and wanted to share our finds. I posted the silly video on YouTube (::breathes into a paper bag::). You can check it out here. Also, lesson learned to hold my camera the appropriate way….

 

Summer Risotto

Summer Risotto

Ingredients

Instructions

  1. Heat broth in a medium saucepan. Keep warm.
  2. In a large saucepan heat olive oil. Cook onions over medium high heat until softened. Add in the rice and cook until the rice is opaque, about 3 minutes. Add in the white wine and cook until the wine is absorbed.
  3. Add in about 1/2 cup, I used a small ladle for this. And cook until the liquid is absorbed. Continue to add in warm chicken broth, one ladle full at a time. Allowing the liquid to absorb each time.
  4. Once you've added about half the liquid in, add in the corn, zucchini and yellow squash. Continue to ladle in the rest of the liquid, allowing for it to mostly absorb each time. Once you have added in all of the liquid, stir in the Parmesan cheese. Your mixture should be creamy and the rice should be cooked al dente. Season with salt and pepper. Add on some chives and parsley to garnish.

Notes