Graduation Cakes

1st Birthday

Mother’s Day

Whoopie Pies
courtesy of NY Times

For the cakes
1-stick of unsalted butter
1-cup brown sugar
1-egg
1-teaspoon vanilla extract
1 1/4 -teaspoon baking soda
1-teaspoon sea salt
2-cups flour
1-cup buttermilk
1/2 -c cocoa

For the buttercream filling

3-large egg whites
3/4-cup sugar
2-sticks unsalted butter at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt

For the cakes:  preheat oven to 350 degrees.  in a mixing bowl cream together the butter and brown sugar.  add the egg and vanilla extract and beat until light and creamy.  in a separate bowl, whisk together the baking soda, salt, flour and cocoa.  Add dry ingredients to butter mixture in three parts, alternating with buttermilk.  Using and ice cream scoop, scoop out 12 1/4 cup mounds of batter and place about 6 inches apart on a parchment lined baking sheet or a whoopie pie pan.  Bake until tops are puffed and cakes spring back when touched, 12-14 minutes.  Cool completely before filling.

For the buttercream filling:  combine egg whites and sugar in a bowl and put over a double boiler.  Whisk just until sugar is dissolved and temperature reaches 180 degrees. Using a whisk attachment on a heavy duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny.  Continue to whisk until cool.  Reduce speed to medium and begin to add the butter about a tablespoon at a time until all the butter is incorporated.  Increase speed to high and whisk for 1 more minutes. 

Nutella Bread Pudding

4-5 croissants
3/4-cup Nutella Spread
1-cup heavy cream
2-eggs
1/2-cup sugar
1-teaspoon vanilla
pinch salt

Preheat oven to 350 degrees.  Grease a 2 quart Casserole Dish. Take 4 or 5 croissants or bread of your choice slather in nutella then cut into small pieces. Place bread pieces in casserole dish.  Beat eggs,  add cream, sugar, vanilla and salt.  Pour over bread mixture.  Let soak for 15 minutes, making sure to press mixture down to ensure all pieces are coated.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 10 more minutes.

Assorted Mini Cheesecake

Smores/Creme Brulee/Chocolate Ganache

Peanut Butter Cup/Oreo

Mother’s Day

Stuffed Peppers

Manicotti

Blue Cheese Wedge

Recipes for MBV Baked Goods

Jumbo Peanut Butter M&M Cookies

#handletheheat

3 Cups flour

1 1/2 teaspoons Baking Soda

3/4 teaspoon fine sea salt

1 Stick unsalted butter

1/2 cup peanut butter

1 cup brown sugar

3/4 cup white sugar

2 eggs

1 Tablespoon milk

1 Tablespoon vanilla extract

1 cup semi sweet chocolate chips

1 cup peanut butter chips

1 cup peanut butter m&m's

Preheat oven to 350 degrees.  In standing mixer cream butter and sugar together for 2 minutes on medium high.  In separate bowl whisk flour, baking soda, and sea salt.  Add peanut butter until incorporated to butter mixture until incorporated.  On low speed add eggs and vanilla extract.  Add flour mixture and milk until combined.  Add all of the chips by hand with rubber spatula until fully incorporated.  I use a large ice cream scoop on a parchment lined cookie sheet.  Depending on the size of the tray I either put 4 or 6 scoops per tray.  Bake 15-18 minutes then cool on cookies rack.

Jumbo Double Chocolate Cookies

2 1/4 cups flour
1/2 cup unsweetened coco powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter
1 cup brown sugar
3/4 cup white sugar
2 eggs
12 oz semi sweet chocolate chips

Preheat oven to 375 degrees.  In standing mixer cream butter and sugar together for 2 minutes on medium high.  In separate bowl whisk flour, baking soda, and sea salt.    On low speed add eggs and vanilla extract.  Add flour mixture until combined.  Add chocolate chips by hand with rubber spatula until fully incorporated.  I use a large ice cream scoop on a parchment lined cookie sheet.  Depending on the size of the tray I either put 4 or 6 scoops per tray.  Bake 10-12 minutes then cool on cookies rack.

My Brother Vinny Walkathon 2018

My Brother Vinny Walkathon 2018