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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Red Velvet Whoopie Pies With Cream Cheese Filling

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There is nothing as happy in this world as makin’ whoopie… or red velvet anything. Putting them together throws us over the top into just plain glee. Thus, I present thee with the Red Velvet Whoopie Pie. With mini flags. You’re welcome.

Red Velvet


Red Velvet Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1/2 ounce red gel food coloring (Wilton brand is best)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/8 cups flour
  • 1/8 cup dark cocoa powder
  • 1 recipe of Cream Cheese Filling (recipe below)
  • Candy sprinkles (optional)

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop leveled scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.

Cream Cheese Filling Ingredients

  • 8 ounces unsalted butter
  • 8 ounces cream cheese
  • 2 pounds powdered sugar
  • Sea salt (to taste – this might take up to a teaspoon)
  • Few drops of water if needed

Mix frosting ingredients together on lowest setting until powdered sugar is combined. Turn up speed and whip for about 8-10 minutes. If frosting is too sweet, it needs more salt.

And, with that, get your mind out of the gutter, naughty you.

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Chocolate Whoopie Pies

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This week I’ve been makin’ a lot of whoopie. Have you been making enough whoopie? If not, I implore you to do so. I see far too many packaged items and store-bought fried chicken at potlucks these days. So, please, bring back the whoopie… or, if you’re more straight-laced, bring another favorite old-fashioned recipe. But, just do it. Your friends and family will sing your praises.

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Chocolate Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3  cups flour
  • 1/4 cup dark cocoa powder
  • 1 recipe of cream cheese filling (recipe below)
  • Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling.  For a more rustic look, just spoon frosting instead. Place second pie on top of filling to sandwich pies together. If desired, roll sides into nuts or pretty sprinkles.

Light & Fluffy Filling

  • 1 cup milk
  • 4 tablespoons flour
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla… or mint, or almond, or maple (you get the idea)

Whisk milk & flour together in a saucepan. Place over medium high heat and watch closely. Continue whisking until thick. Cook for about one minute while whisking. Remove from heat and set aside to cool for about 15 minutes.

Place butter & sugar in mixer on high speed until light & fluffy. After flour & milk mixture has cooled to almost room temp, add to mixer and whip until light & fluffy. It should look almost like whipped cream.

Note: For a very white filling you can substitute butter with white shortening. Shortening just won’t taste nearly as lovely.

Did you hear that? They crowds are already rejoicing, “Whoop! Whoop!”

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Game Day Whoop Ass Pies

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Here a new play on a classic dessert… the Whoop Ass Pie for game day. Go Seahawks! Not a Seahawks fan? Here’s the recipe so you can adjust to your team colors… if you must.

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Game Day Whoop Ass Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/4 cups flour
  • 1 recipe of Light & Fluffy Filling (recipe below)
  • 2 food colorings in your team colors
  • Candy sprinkles (optional)

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.

Light & Fluffy Filling

  • 1 cup milk
  • 4 tablespoons flour
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla… or mint, or almond, or maple (you get the idea)

Whisk milk & flour together in a saucepan. Place over medium high heat and watch closely. Continue whisking until thick. Cook for about one minute while whisking. Remove from heat and set aside to cool for about 15 minutes.

Place butter & sugar in mixer on high speed until light & fluffy. After flour & milk mixture has cooled to almost room temp, add to mixer and whip until light & fluffy. It should look almost like whipped cream.

Note: For a very white filling you can substitute butter with white shortening. Shortening just won’t taste nearly as lovely.

Super fun to serve upon matching cupcake liners placed upside down and with a sign reading “Whoop Ass Pies”. And, preferably, when your team is winning.

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Pumpkin Whoopie Pies With Hazelnut Mousse Filling Recipe

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Hey, Punkin’! Here’s a little fallish treat for you and your loves.

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Pumpkin Whoopie Pies

  • 1/2 cup butter (or 1 stick), softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 3 1/4 cups flour
  • 1 recipe of buttercream mousse filling (recipe below)
  • 1 cup chopped hazelnuts

Preheat oven to 350°F

Cream butter and sugar in mixing bowl on high speed until light & fluffy. turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.

Line baking sheets with parchment papers.

For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.

After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie on top of filling to sandwich pies together. If desired, roll sides into chopped hazelnuts.

Hazelnut Mousse 

  • 1 cup unsalted butter, softened
  • 1 cup Nutella
  • 1 teaspoon sea salt
  • 2 pounds powdered sugar
  • 1-2 tablespoons water, if needed

Cream together butter, Nutella, and salt on high speed.

Place mixer on low speed. Add powdered sugar and mix until combined and light & fluffy. Add a bit of water if needed.

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© Deanna Morauski 2009-2017