Boston Cream Whoopie Pies

I love, crave, and dream about custard!! So when I saw this on a fellow baking blog, I HAD TO MAKE THESE!! Ugh, and they are so worth it!! Worth loosing my pants size, since I may or may not have already eaten two with in the last hour. Anyways getting off the subject of my lack of self-control, this recipe has a lot of steps but they are pretty simple and well worth it!!

 

You will need:

For the Pastry Cream (Custard filling)

• 2 c half-and-half
• ½ c sugar, divided
• pinch of salt
• 5 large egg yolks
• 3 tbsp cornstarch
• 4 tbsp cold unsalted butter, cut into several pieces
• 1 ½ tsp pure vanilla extract

For the cookies:

• 1 stick (8 tbsp) unsalted butter, room temperature
• ¾ c sugar
• 2 tsp sugar
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 ¼ c all-purpose flour
• 1 ½ tsp baking powder
• ¾ tsp salt
• ½ c milk

For the ganache:

• 2 oz bitter-sweet or semi-sweet baking chocolate, finely chopped
• ¼ c heavy cream

The How-to:

Start by making the pastry cream.

Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a medium saucepan over medium high. Heat until simmering. Stirring occasionally. In the meantime, combine the egg yolks and remaining 2 tablespoons of sugar. Whisk together until sugar starts to dissolve and becomes creamy, around 15-30 seconds. When the half-and-half mixture has reached a simmer, slowly add spoonfuls at a time to temper the mixture. Whisking constantly. Once that has been accomplished, return the mixture back into the saucepan. Simmer over medium heat, whisking constantly until it starts to simmer. Mixture will start to thicken and look glossy, takes about 30 seconds to a minute. Remove from the heat. Whisk in the butter and vanilla. Strain the mixture through a fine mesh sieve over a medium bowl. (if you do not have one it doesn’t make a difference it’s just for looks)  Press plastic wrap on the surface of the custard to prevent a skin. Refrigerate for at least three hours, stays good up to 2 days.

To make the cookies:

Preheat oven to 375° F. Line two baking sheets with parchment or silicone mat.  Fit a pastry bag with a wide round tip, if you don’t have one just use the coupler.

Combine the butter and sugar. Beat on medium-high until light and fluffy. Blend in one egg at a time, making sure in incorporate well after each egg. Make sure to scrape down sides frequently. Blend in vanilla. In a medium bowl combine, flour, baking powder, and salt. Whisk to combine. Turn the mixer on low, add the flour in 2-3 additions alternating with the milk. Beating after each addition just until incorporated. Transfer the batter into the piping bag. Pipe 1½-2 inch circles onto the baking sheets. Space each circle 1-2 inches apart. Bake 8-10 minutes. Make sure not to brown them, they should just be set. Once baked, transfer to a wire rack to completely cool.

Once the cookies have cooled organize them in matching pairs according to size.

Making the ganache:

Put the chopped chocolate in a medium bowl. In a medium saucepan, bring the heavy cream to a simmer. Pour the heavy cream over the chocolate and let sit 1-2 min. Whisk the chocolate until melted and combined. The ganache will be runny, don’t panic!

Assembling:

Taking 1 cookie of each pair, dip the rounded side into the ganache. Transfer onto the cooling rack to set. Make sure the ganache is set before proceeding . Transfer the pastry cream into a piping bag, using a round tip (I used a Wilton 12) pipe a round circle onto the bottom of each pair. Now sandwich them together, and eat!! Make sure to refrigerate them if you’re not serving them right away.

Yield: 16 sandwiches

Source: Annie’s Eats

Sugar Cookie Bars

Frosted Sugar Cookies have always been in my top favorites for satisfying my sweet tooth! I love the dough, yes I eat cookie dough!! Although sometimes I don’t love the process of cooking them and waiting for them!! When you’re in the mood for Sugar Cookies and don’t want to wait for them to chill and roll them out, make these!!

You will need:

• 1 c butter, at room temperature
• 2 c granulated sugar
• 4 eggs
• 2 tsp pure vanilla extract
• 5 c flour
• 1 tsp salt
• ½ tsp soda

In a separate bowl combine the flour salt and soda, whisk together and set aside. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Making sure in incorporate well after each addition. Add vanilla, mix well. Add the dry ingredients to the wet mixture. Mix just until incorporated. Spread in a greased sheet (a 13″ x 18″ pan works perfect)

Bake at 375° for 10-15 minutes or a toothpick comes out clean.

Cool completely before frosting.

Frosting:

• ½ c butter, room temperature
• ½ c shortening (I used butter flavor)
• 1 tsp pure vanilla extract
• pinch of salt
• 1 lb box confectioners sugar
• 5 tbsp milk
• food coloring if desired

Cream butter and shorting together until smooth, add vanilla and salt. Mix well. Add powdered sugar in 1 cup increments until combined. Add milk until spreading consistency is acquired . Spread over cooled cookies, decorate with sprinkles if desired.

Cut in to bars, ENJOY!!

Source: adapted from The Repressed Pastry Chef