Whoop whoop whoopie pie

Carrot Cake Whoopie Pie

Soft and fluffy carrot cake sandwiched in between a lightly sweetened honey cream cheese filling.  This creative twist on a whoopie pie is worth the effort.

Stress relief tip of the day:
Turn up the jams.  The 2011 American Psychological Association's "Stress in America" report was released on January 11, 2012.  It is obvious that adults manage their stress in a variety of ways.  Some of the most common techniques in this report include listening to music (48 percent), exercising or walking (47 percent), reading (42 percent), spending time with friends or family (39 percent) and napping (34 percent).  Remember, the key is finding a stress management technique that suits you.  How much do you know about stress? Take this simple quiz to test your "stress smarts."


Carrot Cake Whoopie Pie Recipe
INGREDIENTS

Cookie Batter
2 sticks unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
¾ teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ tablespoon crystallized ginger, finely chopped
2 cups old-fashioned oats
1½ cups of peeled and grated organic carrots

Cream Cheese Icing
2 sticks unsalted butter, softened
1¼ cups powdered sugar
2 tablespoons honey
12 ounces cream cheese, cut into pieces, softened

DIRECTIONS

1. Make the cookies: In the bowl of a standing mixer, beat together the butter with the brown sugar and granulated sugar until lightened, about 3 minutes. Slowly add the eggs one at a time, beating the yolk of the first egg until it's incorporated before adding the second egg. Stir in the vanilla.

2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Slowly mix the dry ingredients into the wet, then gently stir in the oats and carrots. Wrap the dough in plastic wrap and refrigerate for at least six hours or up to overnight.

3. Preheat the oven to 325°. Scoop rounded tablespoons of the dough for larger cookies (or teaspoon size for miniature ones) onto a parchment-lined sheet pan and bake for 10 to 12 minutes until lightly browned and set.  Keep cookies spaced far apart because the batter tends to spread.  Remove from the oven and set the cookies aside to cool, then transfer to a cooling rack.

4. Make the icing: In the bowl of a standing mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Slowly beat in the honey and cream cheese until incorporated. Spoon the frosting into a piping bag and pipe the frosting onto half of the cookies; place the other cookies on top to create sandwiches. Serve immediately or store the cookies and frosting separately for up to 3 days.

Adapted from Tasting Table

Easy Brownies

Double Chocolate Toffee Brownies

Moist, rich and cake-like brownies at the tip of your fingers.  This is the first time I have seen brownies made in this method and it makes  delicious homemade brownies accessible to even the laziest person.

Double Chocolate Toffee Brownie Recipe

Makes 18-24 brownies

INGREDIENTS

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate chips, or chopped bars
1/2 cup chocolate toffee candy pieces

DIRECTIONS

Preheat the oven to 350 degrees F.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat. In a bowl or large measuring bowl, beat the eggs together with the sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate chips, and the chocolate toffee candy. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.

To serve, cut into squares and pile up on a large plate.

Recipe adapted from Nigella Lawson.

Foodie in Venice

Venice is a food lover's paradise.  Some of the best pastries, coffee and gelato come from Italy.  

Italian cooking prides itself on using local ingredients such as the ones found in the Rialto Market.

Ingredients are showcased in specialty entrees such as this house-made linguine with artichokes and mint.

You can choose to buy pastries and coffee to-go, standing at the bar or in the cafe.  If you sit, your order is served on the silver platter like this one.

Some of the best desserts are created with fresh ingredients like this mint sorbet floating in a pool of dark chocolate topped with a crisp and flaky cookie.

Even the fruit is showcased in desserts such as this lime, raspberry, strawberry and vanilla gelato topped with fresh kiwi, cranberries, strawberries, raspberries, bananas, grapes, blood orange and pears.

You can never have too many pastries called fornarina, layered with chocolate and almond paste.

Using local ingredients in cooking can truly be in inspiration.

Homemade Goodness

Chocolate Hazelnut Spread

Try this homemade version of a family favorite.  Control the quality of chocolate and the sweetness of the spread.  Best of all -- you can actually see and taste bits of hazelnut.

Chocolate Hazelnut Spread Recipe

Ingredients

1 cup semisweet chocolate
1 cup skinned hazelnuts, toasted
1 can sweetened condensed milk
1 tablespoon honey
1/8 teaspoon kosher salt

Toasted baguette slices
Sliced fruit, such as apples, pears, pineapple and/or bananas

Directions

Preheat the oven to 350 degrees F.

Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.

Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.

Serve with the toasts and sliced fruit.



Cook's Note: 

-The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.

-To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 15 to 18 minutes until lightly toasted. Cool completely before using.

Adapted from Giada de Laurentiis