Tag: cookie

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

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I Married for Love, Not Cookies

I get a lot of cookie requests this time of year, and while
I’m not a fanatical cookie lover myself, I have posted videos for a fair number
of them. In fact, I have a new and exciting Christmas cookie post coming later
this week. In the meantime, I thought I’d repost this great recipe from three
years ago, featuring my favorite, Michele’s famous Chili Chocolate Cookies.

As most of you know, Michele is my lovely and talented wife,
and as I joke about in the original post, this would still be my favorite
chocolate cookie, even if I weren’t legally bound by marriage to say so. I hope you enjoy
this very chocolately blast from the past, and stay tuned for what I
hope will have many of you yelling, “Whoopie!”

Click here to read the original post and to get the ingredients.

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Healthy Cookies

A healthy cookie made with just three ingredients! Mashed ripe bananas, oatmeal and walnuts. OMG, these really ARE healthy!

Cookie’s for breakfast, cookies for lunch, cookies, cookies coooookies.

I’m really so excited about these cookies, can’t you tell? Thank you, thank you to the person who emailed me this recipe^[1]. It was actually a recipe for a two ingredient cookie, but walnuts and bananas really do it for me, think banana bread.. in a cookie.

The cookies are best right out of the oven, they are chewy and soft – just how I like my cookies.

I’m anxiously awaiting my next batch of bananas to get super ripe so I can make them again. This time, I’m going to add almonds and see how they turn out. Next time, maybe raisins? chocolate chips? Cinnamon, pumpkin spice, vanilla… can’t wait!

Egg free, dairy free, gluten free (use gf oats), vegetarian, vegan, kid friendly… what else can I say??

Be sure your bananas are super ripe. I’ve only tested them with quick oats, so I’m not sure how they work with rolled oats. My gut tells me stick with the quick oats.

If you’re on Weight Watchers; each cookie is 1 points plus. Quick breakfast to go; 5 cookies and a piece of fruit = 5 point plus! Leave the nuts out, they are still 1 point each. Replace the nuts with mini chocolate chips… still 1 point. Make these today!

Healthy Cookies
gordon-ramsay-recipe.com
Servings: 8 • Size: 2 cookies • Old Points: 2 pts • Points+: 2 pt
Calories: 93 • Fat: 3.5 g • Carb: 15 g • Fiber: 2 g • Protein: 2 g • Sugar: 4.5 g
Sodium: 0.4 mg

Ingredients:

2 medium ripe bananas, mashed
1 cup of uncooked quick oats*
1/4 cup crushed walnuts

Directions:

Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.

Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet.

Bake 15 minutes. Makes 16 cookies.

*Use gluten free oats such as Bob’s Red Mill quick oats to make them gluten free.
Adapted from the Burlap Bag^[2].

References

^{^} this recipe (www.theburlapbag.com)
^{^} Burlap Bag (www.theburlapbag.com)

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