Decadent Double-Stuffed Strawberry and Chocolate “Makin’ Whoopie” Pies in Strawberry Pools

Happy Valentine's Day!  I entered a recipe contest last week and even though I didn't win, they're sending me a strawberry tea kettle for being a runner-up.

Now I have no excuse not to start drinking tea. 

The contest was sponsored by California Strawberries and the theme was romantic strawberry recipes.  Take a look at the other recipes on their site.  There are some real beauties. 

So...drum roll please... here are my "Makin' Whoopie" pies. ;o)

Decadent Double-Stuffed Strawberry and Chocolate “Makin’ Whoopie” Pies in Strawberry Pools

Printable Recipe

 

Cakes:

Nonstick cooking spray

1/2 cup butter

1 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dark cocoa powder

2 1/4 cups all-purpose flour

1 cup buttermilk

Filling:

1 cup chilled heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

4 ounces mascarpone or cream cheese, softened to room temperature

1 (7-ounce) jar marshmallow cream

1 1/2 cups chopped strawberries

Strawberry Sauce:

3 cups chopped strawberries

3 tablespoons packed light brown sugar

1 tablespoon lemon juice

1 cup chocolate hazelnut spread (Nutella)

Powdered sugar for dusting

Sliced strawberries for garnish, if desired

Preheat the oven to 350 degrees.  Spray two large baking sheets with nonstick cooking spray.

In a large mixing bowl, beat together the butter, 1 cup light brown sugar, the egg and vanilla until light and fluffy.  

Combine the baking powder, baking soda, salt, cocoa powder and flour in a large bowl.

Add the flour mixture to the butter mixture alternately with the buttermilk, beating on medium speed until combined, stopping to scrape down the sides several times.

Drop the dough by a 1/4 cup measure ice cream or cookie scoop onto the baking sheets spacing about 3 inches apart.  

Bake for 15 minutes, until they're set and firm to the touch. Remove from oven, and cool on the pans

Meanwhile, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla on high speed in a medium bowl until firm peaks form; set aside.  In another bowl, beat the mascarpone cheese and marshmallow cream until smooth.  Fold in the whipped cream, then 1 1/2 cups chopped strawberries.  Refrigerate until needed. 

To make the sauce, place 3 cups of chopped strawberries, 3 tablespoons light brown sugar, and the lemon juice in a medium saucepan.  Heat over medium heat just until sugar is dissolved and juices are released, 2-3 minutes, stirring often.  Pour the mixture into a blender and process until smooth.  Strain through a fine wire mesh strainer discarding seeds and pulp.  Keep sauce refrigerated until needed.

Spread the flat side of all the cakes with a thin layer of chocolate hazelnut topping (about 1 tablespoon). Place a large dollop of filling on half of the cakes, then top with the other half of the cakes, flat side in, pressing down slightly.

If desired, cut a heart shape out of a piece of paper and place on the top of each cake, centering the heart in the middle.  Dust with a little powdered sugar to create a heart shape decoration.

To serve, spoon some of the strawberry sauce onto a plate creating a pool, then place a filled whoopie pie in the center.  Garnish with sliced strawberries, if desired, and serve with a fork.  8 whoopie pies.

*Heating the chocolate-hazelnut spread in the microwave for just 10-15 seconds, then stirring until smooth, makes it easier to spread on the cakes.

Pie Review: Salted Caramel Banana Pudding Pie

Over Thanksgiving I made Ann Thornton's Salted Caramel Banana Pudding Pie and I wanted to give a full report in case anyone is interested in making it, which I definitely think you should.  It was delicious--really, really good--but I have a few notes that you should consider if you make it.

-First of all, the crust is made from 45 finely crushed vanilla wafers, but the recipe says to set aside 1/2 cup of these for garnish.  If I had done that, I'm sure I wouldn't have had enough for the crust, so I used all 45 and crushed some more for the top.  In fact, I think it could have used a little bit more than 45 because it was a stretch to press the mixture up the sides.  Next time I'll increase the crust ingredients by about 10 wafers and maybe 1-2 tablespoons of butter, because I like a nice, thick crust.

-The caramel sauce.  Delicious.  But I noticed in the comments on her recipe that people were having trouble with it solidifying.  She does say in the recipe that it will solidify when the cream is added.  This is what mine looked like right after I added the cream:

It solidified, just like the recipe said.  I almost abandoned it, but I stirred and stirred...

...and everything was okay again.  Yes, you'll have some left over after you've coated the bananas, but is that a bad thing?  Not at my house.  FYI-my daughter said my pie needed a little more caramel sauce, so next time I'll increase.

-I really loved the vanilla pudding recipe because it was so easy.  I did it all in one saucepan and bypassed the first part which says to combine the sugar and flour in a bowl.  I combined them in the saucepan.  And no egg tempering.  Easy!

-We really, really loved this pie frozen.  The bananas freeze and get a little icy and it's just delicious.  Let it sit out of the freezer for a few minutes before cutting, because you don't want it rock hard.

-I didn't use the almond extract in the whipped cream because there's something about almond extract that I don't like most of the time.  I love almonds, though.  I substituted with vanilla extract.

-This pie definitely needs to refrigerate at least overnight.  I don't think she notes that in the recipe.

-I used a 9-inch foil pie plate and it was full.  Very full.  If you use a glass or ceramic pie plate which I think are probably a little deeper, that may work better.  Mine still worked, but it was on the edge of overflowing.

This pie was a huge hit.  Big.  I'll be making it again.  I've got my eye on this recipe now.

Asian Ginger Chicken Salad With Crispy Wontons

 

I'm taking a break from my impassioned, but somewhat frenzied dusting to bring you this delicious recipe.

Feel special.  Feel very, very special.  You are you know.

This salad is inspired by Panera Bread's Asian Chicken Salad, which I had a few weeks ago and just fell in love with.  I knew I had to try and recreate it at home.  It's light and refreshing, and just the kind of meal you might want to fill in with between those heavy holiday eatings. 

-I keep fresh ginger in my freezer, then use my microplane to grate it.  I just don't use fresh ginger enough to keep it in my fridge, so I have to freeze it.  It works great like this.

-I like to mix up only as much of this salad as we're going to eat at one setting.  The wontons will get soggy otherwise.

-I store my baked wontons in an airtight container at room temperature and they stay really crisp.

-Toasted almonds would be great in this, too.  Panera Bread has almonds in theirs.

-The measurements are imprecise except for the dressing.  Use as much or as little lettuce, onion, chicken and wontons as you'd like.

Asian Ginger Chicken Salad with Crispy Wontons

Printable Recipe

Dressing:

2 tablespoons lime juice

1/2 cup soy sauce

1/2 cup canola oil

2 tablespoons sesame oil

1/3 cup plus 2 tablespoons light brown sugar

3 heaping tablespoons freshly grated ginger

2 minced garlic cloves or 2 teaspoons jarred minced garlic

2 boneless, skinless chicken breasts

12 wonton wraps

Nonstick cooking spray

Kosher salt

1 tablespoon sesame seeds

About 6-8 cups of chopped romaine lettuce

1 medium red onion, thinly sliced

Place all ingredients for the dressing in a jar with a tight fitting lid and shake well. 

Place the chicken in a zip lock freezer bag and add about 1/4 of the dressing; close bag and squeeze to coat chicken.  Marinate in refrigerator for about 2 hours.  Store remaining dressing in fridge until needed.

Cut wontons in half diagonally.  Spray a baking sheet with nonstick cooking spray and lay wontons in a single layer.  Spray with cooking spray, then sprinkle with a small amount of kosher salt and the sesame seeds.  Bake at 375 for 8-10 minutes or until golden brown and crispy.

Grill chicken on a grill or in a grill pan until done.  Thinly slice.

Place the lettuce and onions in a bowl and add the chicken.  Break up about 3/4 of the wontons and add to the salad.  Drizzle with the dressing and toss to coat.  Serve with remaining unbroken wontons.