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Gingerbread Whoopie Pies – So Wrong, and Yet So Right

Admittedly, the witch joke at the beginning of the video
may have been a little graphic, but that’s what I always think of when I hear the
legend of how these cookies supposedly got their name. As the story goes, when
these sweet treats first made their appearance, people that tasted them were so
taken by the sheer awesomeness, that they went nuts and started running around
shouting, “Whoopie!! Whoopie!!” 


Sure they did. This seems very exaggerated, but no matter
how they got the “whoopie” part, at least the rest of the name is not accurate
either. That’s right, not only is this cookie not a pie, this pie isn’t even a
cookie…it’s really a little cake. Confused? Me too, and I just wrote that.

Anyway, despite the dubious name, and the other dubious
name, at least the gingerbread part is accurate. Although, now that I think
about it, it’s not really a ”bread”…okay, this has to stop. With holiday cookie
exchanges in full swing, the only thing I can say with certainty is that these
whatever-they-are’s were very delicious, fun to make, and I hope you give them
a try soon. Enjoy!


Ingredients for 9 to 12 finished Gingerbread Whoopie Pies
(depending on the size!)
2 1/4 cups all-purpose flour (10 ounces by weight)
1 1/4 teaspoon baking soda
2 rounded teaspoons ground ginger (3 if you like it spicy)
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup white sugar
1/2 cup dark molasses
1 egg, beaten
1/3 cup vegetable oil
1/3 cup boiling water
Bake at 350ºF or about 12 minutes
For the filling (makes extra!):
1 package (8 oz) cream cheese, room temperature
2 1/2 cups powdered sugar
1/4 cup butter, room temperature
2 tsp cream or milk
1 teaspoon of vanilla extract
*you can adjust texture by adding more powdered sugar or
milk

Chana masala

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

  • Serves: 4-6

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

  • 2 onions, diced
  • 2tbsp sunflower oil
  • 3cm piece root ginger, grated
  • 2 cloves garlic, crushed
  • 1tsp garam masala
  • 1/2tsp mild chilli powder
  • 400g can tomatoes
  • 2x 400g can chick peas, drained
  • 1 lime
  • Warmed Nann bread or chapattis to serve

Method

  1. Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
  2. Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
  3. Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Homemade Croutons

Healthier homemade croutons made with whole grain bread, Italian seasoning and shredded parmesan cheese. These are so simple to make, with ingredients you probably already have on hand.

I love how the grains in the bread add a nutty texture to the croutons, so much better than white bread!

Once baked you can keep them in a ziplock bag to use for salads or soups (I love croutons in my split pea soup[1]!) Be sure to use shredded Parmesan cheese so it sticks to the croutons when baked in the oven.

For this side salad, I chopped up some tomatoes, cucumbers, red onion and romaine lettuce, and tossed it with my red wine tomato vinaigrette[2].

Homemade Croutons
gordon-ramsay-recipe.com
Servings: 16 • Serving Size: 1/4 cup • Old Points: 0 pts • Points+: 1 pts
Calories: 28.5 • Fat: 6.5 g • Protein: 2 g • Carb: 5 g • Fiber: 0.9 g • Sugar: 0.7 g
Sodium: 47 mg (without salt)

Ingredients:

  • olive oil spray (I used my mister)
  • 6 slices 100% whole grain bread (I used Pepperidge Farm 15 grain)*
  • 1 tsp garlic powder
  • sea salt, to taste
  • 3-4 tsp dried Italian seasoning (or dried parsley)
  • 1/4 cup shredded Parmesan cheese
  • fresh black pepper, to taste

Directions:

Preheat over to 300°F. Spray a cookie sheet with cooking spray.

Remove the crust and cut the bread into small cubes.

Combine the garlic powder, salt and Italian seasoning in a medium bowl.

Spread the bread cubes on prepared cookie sheet in a single layer. Spray the top with more oil to coat and top with half of the seasoning and half of the shredded cheese; season with black pepper then bake for 14 minutes or until dry, crispy, and golden brown.

Turn the croutons over, spray a little more oil and sprinkle with remaining seasoning, black pepper and shredded cheese; bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Makes 4 cups. Enjoy!

*This should be about 5 1/2 oz after the crust is removed, before baking. This was calculated as such.

References

  1. ^ split pea soup (www.gordon-ramsay-recipe.com)
  2. ^ red wine tomato vinaigrette (www.gordon-ramsay-recipe.com)

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