Bread pudding with lemon sauce

1 loaf day old French bread torn into pieces
1/3 cup golden raisins
4 large eggs
2 cups sugar
1 teaspoons vanilla
4 cups whole milk
½ teaspoon cinnamon
2 pinches nutmeg
½ cup butter 1 to 1 ½ cups confectioners’ sugar
¼ cup lemon juice

To make Pudding:

Preheat oven to 350 degrees
Spray 9 x 13 baking pan
Scatter bread pieces and raisins on bottom of pan
Whish together eggs sugar, vanilla milk, cinnamon and nutmeg
Pour mixture evenly over bread
Let stand ½ hour for bread to absorb liquid
Bake for 1 hour until pudding puffs up and browns slightly on top

To make sauce

Melt butter. Wish in confectioner’s sugar and lemon juice until smooth. Can thin out with a little water if needed.

Serve warm or at room temp with warm sauce.

Adams  Family Cookbook

Butterscotch pie

4 tbls butter
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream


 in saucepan, Melt butter until a light brown.  Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk,  egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle  Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.

Peanut Butter Cookies

So it’s a busy Sunday in the kitchen.  The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.

I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.

The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week.  I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie

And I have recipes to start organizing for the cookbook.

--Thanks to the cousins for providing some goodies.  I've been working on that. And so yeah, A very busy Sunday.

For the peanut butter cookies:

Preheat the oven to 375

½ cup butter softened

½ cup peanut butter

½ cup white sugar

½ cup brown sugar

½ tsp baking soda

½ tsp baking powder

1 egg

1 tsp vanilla

1 ¼ flour

For the dip: 8 oz Hershey Crunch bars melted.

In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.

Chill for ½ hour.

Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.

Bake for 7 to 9 minutes Cook on a rack.

Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.

Let dry in a rack.

When the chocolate sets up… enjoy with a nice tall cold glass of milk. 

Apple Pecan Cake

This comes under the title what to do with a bag of apples, when you know you can't eat them all. I started by coring the apples and dicing them up. Then put them in a large stock pot with 1/4 cup sugar and a tablespoon on cinnamon, added just a little water and simmered them for 2 hours. 

I put them in a container and refrigerated overnight. Cooked apples can be used in many ways, but this is about cake. 

 

Cake:

1 box yellow cake mix

Eggs, oil water 

1/2 can cream cheese frosting

1 1/2 cups cooked apples.

1 tablespoons cinnamon

1 cup chopped pecans

Frosting:

3 cups powdered sugar

1/2 cup butter

1/4 cup milk

3 tablespoons sour cream

1 teaspoon vanilla extract

Cake directions

Make the cake batter following the instructions on the back of the box. Add the cinnamon, apples, and pecans. Pour the batter into two greases 9 inch cakes pans. Bake according to package direction. Use the higher end of the time range. 

A toothpick should test cleanly when they are done, and should be a nice golden brown. Let them cool before turning out on a cake plate. Use the 1/2 can of cream cheese frosting for the first layer. Make sure in is spread evenly, then carefully put the other layer on top. Pour the frosting over the cake, spread until smooth. Let the frosting set up before cutting and serving. 

Frosting directions:

Bring the butter to room temperature. Add the sugar, milk and vanilla, and sour cream all at once. Beat until smooth.

Pumpkin Bread Pudding

I'm not usually a fan of pumpkin, and well the cuermogeon is allergic, but tis the season. I may try this out at the next pot luck of food at at work.

Lets face it  the Thanksgiving dessert is always pecan pie.


Ingredients

Bread Pudding:
1 loaf French bread, torn in pieces
1 quart 40 percent whipping cream
1 dozen eggs
1 vanilla bean, seeds scraped
2 ounces vanilla extract
4 ounces pumpkin pie spice
2 cups granulated sugar
2 cups brown sugar
2 cups canned pumpkin



Rum Sauce:

4 tablespoons cornstarch
1/2 cup water
1 quart whipping cream
2 cups granulated sugar
1 stick butter
1 cup dark rum

Directions

Preheat the oven to 350 degrees F.

For the bread pudding: Blend all the ingredients together, except the French bread, until mixed well. Place the French bread in a 1-gallon aluminum pan. Pour the mixture over the French bread and let sit for 30 minutes. Bake for 1 hour or until firm.

For the rum sauce: Blend the cornstarch with the water. Mix all the ingredients together and cook over low heat until thick.

Serve the sauce with the bread pudding.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Pineapple Zucchini Bread.

Ingredients


3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt or 1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups finely shredded, unpeeled zucchini
3 eggs, lightly beaten
1 8 ounce can crushed pineapple (juice pack), drained
1 1/2 cups sugar
3/4 cup cooking oil
2 teaspoons vanilla
1 cup chopped walnuts or pecans, toasted
Cream cheese or butter, softened (optional)



Directions

1.Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.

2.Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.

3.Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).

From Midwest Magazine

Chocolate Cherry Cookies

No need to drop everything to make a batch of cookies. You can mix and bake four dozen of these in 1 hour


Ingredients


1 cup butter or margarine, softened

3/4 cup granulated sugar
1/2 cup packed brown sugar
2 oz bittersweet baking chocolate, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
 teaspoon baking soda
1 1/3 cups white vanilla baking chips (from 12-oz package)
3/4 cup maraschino cherries without stems, coarsely chopped, well-drained
1 teaspoon oil
24 maraschino cherries, drained, each cut in half


Directions

1 Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.

2 On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.

3 Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4 Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies

Store these rich chocolaty cookies in a tightly covered container to preserve freshness

© 2012 ®/TM General Mills All Rights Reserved

© 2012 ®/TM General Mills All Rights Reserved

Coconut-Cashew Chocolate Truffles

mmm Truffles, and oh look they are sugar free. Woo Hoo.

Ingredients

3/4 Cup heavy cream
2 Tablespoons granular sugar substitute (sucralose)
2 Tablespoons unsalted butter
7 Ounce-weights Hershey's® sugar-free chocolate
3 Ounce-weights unsweetened chocolate, finely chopped
3/4 Teaspoon vanilla extract
1 Cup unsweetened dried coconut, divided
1/2 Cup unsalted cashews, very finely chopped

• 
  

     Directions



Combine cream, sugar substitute and butter in a small saucepan. Bring to a simmer. Place chopped
 chocolate in a medium bowl; pour hot cream mixture over chocolate. Let stand 5 minutes.

Stir chocolate mixture gently until chocolate is completely melted. Stir in extract and 1/2 cup of the
 coconut. Refrigerate until firm, about 1 hour 45 minutes, stirring occasionally (Truffles will be easier to
 form if the mixture is not too stiff).

Toast the remaining 1/2 cup coconut in a dry skillet over medium heat, shaking often, until lightly
browned; transfer to a bowl and cool.Roll the chocolate mixture into 32 balls about the size of large marbles.

Roll half of the balls in cashews and half in toasted coconut. Place in an airtight container between layers of wax paper. Can refrigerate  up to one week.

Get more Delicious sugar free recipes at Atkins.com

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French Silk Dream

Once upon a time, in a dream far away... there was pie. I like pie... who doesn't. Wait it wasn't a dream it was IHOP on Colorado Blvd in Denver.  That would be International House of Pies. Oh my they had everything. Oh French Silk... Chocolate clouds, dreamy creamy...
A girl, a pie, Soul Train playing on the TV... what I wonderful dream....

INGREDIENTS

CRUST

• 30 chocolate wafers, (see Tip)
• 2 tablespoons chopped pitted dates
• 2 tablespoons water
• 1 tablespoon canola oil
• 
  

FILLING

• 1 tablespoon brewed coffee
• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 large egg
• 1/2 cup low-fat milk
• 8 tablespoons packed light brown sugar, divided
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
• 1/2 teaspoon cream of tartar

PREPARATION

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

From EatingWell:  September/October 2008, October 1997, The Essential EatingWell Cookbook (2004)

Glazed Lemon Bread

The recipe is presented without resizing, providing 9 servings



Ingredients:

1 1/2 cups All-purpose flour
1 teaspoon Salt
1 cup Sugar
Peel of 1 lemon grated
1 tablespoon Baking powder
1/2 cup Whole milk
2 large Eggs beaten
1/2 cup Unsalted butter (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon Vanilla extract
-- Lemon Glaze --
Juice of 1 large lemon
1/4 cup Sugar (up to 1/3 cup) (depending on amount of lemon juice)

Preparation:
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

Get BigOven's free 170,000+ Recipes mobile apps for iPhone, iPad, Android, Kindle Fire and Windows Phone!
http://www.bigoven.com


http://www.bigoven.com/recipe/163806/Glazed-Lemon-Bread
Or view in app: bigoven://recipe/163806

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Crème Brûlée

2 cups heavy cream
8 large eggs yollks or 4 large eggs
1/2 cup sugar
3/4 teaspoon vanilla
2 to 3 teaspoons granulated light brown sugar

Preheat the oven to 325 degrees.

Heat almost to a simmer: 2 cups heavy cream Stir with a wooden spoon in a medium bowl just until blended:   8 large egg yolks or 4 large eggs 1⁄2 cup sugar Gradually stir in the cream. Strain through a fine-mesh sieve into a bowl or a large measure with a pouring lip. Stir in: 3⁄4 teaspoon vanilla

Pour into four 6-ounce or six 4-ounce custard cups or ramekins (small ceramic cups also work well as long as they're oven-proof) and place in a roasting pan. Have a large measuring cup of scalding hot tap water ready. Set the pan in the oven and pour enough hot water into the pan to come one-half to two-thirds of the way up the sides of the custard dishes. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 30 to 35 minutes. Cool the custards slightly in the water bath, then remove them and let cool to room temperature.

Cover each one tightly with plastic wrap and refrigerate for at least 8 hours, or up to 2 days. Shortly before serving, gently blot any liquid that has formed on the surface of the custards with the paper towels. Sprinkle evenly over the top of each custard: 2 to 3 teaspoons granulated light brown sugar
     
Arrange the custards on a baking sheet and place under the broiler. Broil until the sugar melts and bubbles, turning the pan and/or moving the custards around if some cook more quickly than others. Some sugar will remain unmelted and some spots will char; this is part of the charm.

Bonjour Chef's Creme Brulee Torch

If you are using a propane torch, sprinkle the sugar over each custard as above. Ignite your propane torch according to the manufacturer's instructions. Hold the torch so that the flame is not directly touching the surface of the custards, but it should be close enough to melt the sugar fairly quickly. Move the torch slowly over the custards to melt all the sugar, and continue bruleeing until the sugar is a deep, caramel brown color. Serve at once.

Judy's Cheesecake

Well, my trip to Seattle is getting closer. The Blogher conference is going to be great. But that is not my only purpose in going to the Northwest.

 First, I've never been there before, and always wanted to go. Second a drea friend lives near Seattle. She I and I became fast friends the moment we met, and later we became housemates.

What do old friends have to do with cooking? Everything. In between wonderful bouts of laughter, we ate and cooked together.

 So,  in honor of my first visit to Washington State, this is her favorite desert.-- Cheesecake!

 what you need

 6  Graham crackers, finely crushed (about 1 cup)
 3 Tbsp. sugar
 3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) Cream Cheese, softened
1cup sugar
 3Tbsp. flour
 1Tbsp. vanilla
 1cup  Sour Cream
 4eggs

 make it

 HEAT oven to 325°F.
 step 1 LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

 step 2 MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

 step 3 BAKE 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

 TO BAKE IN SPRINGFORM PANHeat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan.

 Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Coffee Cake

Ingredients

1 cup butter , softened
2 3/4 cups sugar , divided
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sour cream
1/2 cup chopped walnuts

• 4 teaspoons cinnamon

Directions:

Cream butter and 2 cups sugar until fluffy.Add vanilla.Add eggs, one at a time, beating well after each addition.Combine flour, baking powder, soda and salt. Add alternately with sour cream, beating lightly after each addition. Spoon 1/3rd of the batter into greased 10 inch tube pan. Mix nuts, cinnamon and remaining sugar. Sprinkle 1/3 over batter. Repeat layers 2 more times. Bake at 350* for 70 minutes, or until cake tests done.

Read more: http://www.food.com/recipe/cinnamon-coffee-cake-42409#ixzz1sv5IJG9S

Ricotta Cookies

serves: 3 1/2 dozen

One of my favorite cooking shows is Lidia's Italy. She always has a great show, and great food. It's great she has involved her family in the show. My favorite is her Grandma. she is such a kick, and she loves cookies.

"These cookies are moist and delicious and simple to assemble. In Italian cuisine, ricotta seems to be able to reappear deliciously in every course. Since it is a by-product of making cheese, the shepherds had plenty of ricotta. Hence, many desserts are still made from it, like these delicious cookies."
 
2¼ cups all-purpose flour
1 teaspoon baking powder
Pinch kosher salt
1 cup granulated sugar
½ cup (1 stick) unsalted butter, at room temperature
2 large eggs
8 ounces fresh ricotta, drained
½ teaspoon vanilla extract

for the glaze
2 teaspoons lemon zest, plus 1/4 cup lemon juice
2 cups confectioners' sugar, sifted
Preheat oven to 325 degrees F. sift together flour, baking powder, and salt into a bowl, and set aside.

Line two baking sheets with parchment paper.

Cream the sugar and butter in a mixer fitted with the paddle attachment on high speed until light and fluffy, about 2 minutes. Reduce the speed to medium, and crack in the eggs one at a time, beating well between additions. Plop in the ricotta, vanilla, and lemon zest, and beat to combine. Add the flour mix, and beat on low until just combined, but do no overmix.

Drop the dough in heaping tablespoons onto the baking sheets. Place in oven, and bake, rotating pans halfway through the baking time, until the cookies are puffed, golden, and cooked all the way through, about 20 to 22 minutes. Remove from oven, and cool on wire racks.

When the cookies are completely cool, make the glaze. In a bowl, whisk together the confectioner’s sugar and lemon juice to make a smooth glaze. Adjust the consistency with a little water or more confectioners’ sugar to make the glaze thick enough to stick to the cookies when dipped. Hold each cookie with two fingers, then dip the top of the cookies in the glaze and let dry on racks until all are done. Let dry for 2 hours before storing.



http://www.lidiasitaly.com/recipes/detail/1099

chocolate torte

well, it is all most Valentine's Day. are you ready? Do you know how you will be celebrattorte try this, it's not hard, but looks really good

ingredients

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt

For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water

Equipment:
a 9-inch round fluted tart pan (1 inch


preparation

Make crust:
Preheat oven to 350°F with rack in middle.
Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
Cooks' note:
Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
add your own note


Read More http://www.epicurious.com:80/articlesguides/holidays/valentinesday/aphrodisiacs/recipes/food/views/Chocolate-Glazed-Chocolate-Tart-243610#ixzz1m8NvCb8F

Cookie Bowls

Ingredients:


2 3/4 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon  Almond Extract
Makes:

12 bowls.

Tools:

Ice Cream Cookie Bowl Pan Easy-Add Ice Cream Cookie Bowl Pan
Instructions:

 1 Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

2 In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

 3 Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

4 Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough.

http://www.wilton.com/

Lime Whoopie Pies

For the cookies:

2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt

1 egg
1/3 cup vegetable oil
Zest of 2 to 3 limes
1 cup granulated sugar
3/4 cup buttermilk

For the filling:

8 oz cream cheese, room temperature
5 tbsp butter, room temperature
3 1/2 cups sifted powdered sugar
1/2 to 3/4 tsp vanilla extract


Preheat your oven to 350F and line a baking sheet with parchment paper.

In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest, and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.

Drop the dough, a teaspoonful at a time, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand a little while baking, but not too much. Also try to keep the shape as round and even as possible, it makes it easier to match the cookies after they are baked. Bake the cookies about 8 minutes, until they are slightly golden around the edges, but do not over bake them, you want them to be tender, not hard. Once the cookies are done baking, transfer them to a wire rack to cool completely.

While the cookies are cooling, prepare the filling. In the bowl of your mixer of choice, preferably fitted with a paddle attachment, mix the cream cheese and the butter until light and well blended. Add the sifted powdered sugar, in batches, until the filling is perfectly smooth. Add the vanilla extract, mix well.