Makin' Whoopie...pies.

A dessert hamburger? A BFO (Big Fat Oreo)? Part cake? Part cookie? Dare I say...the new cupcake!?

"Whoopie Pies" have been a favorite sweet of mine since, well, long before I even had my first cupcake. Growing up in Maine they were regular fare at birthday parties, fancy restaurants, road side cafes and even gas stations. Heck, there's even a Whoopie Pie Festival! New Englanders claim them as their own, but according to Food Historians (and the wiki-gods) Amish women would bake these (known as "hucklebucks" at the time) and put them in farmers' lunchboxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"

This baked good consists of two round-shaped mounds of chocolate (sometimes pumpkin) cake with a sweet, sugary, creamy frosting sandwiched between them. Simply put, this is a serious dessert! 

Over the weekend, my friend and fellow New Englander, celebrated her 40th birthday. To treat all of the party goers, I made a batch of Whoopie Pies, this time using a creamy peanut butter frosting in the middle.  They were a huge hit with the mostly west coast crowd. I used a Martha Stewart recipe but have to believe there's a more authentic/down-home one out there - sorry Martha! And speaking of more authentic/down-home items...here are some Whoopie-centric sites to learn more about these "wicked" good treats! 

- Wicked Whoopie Pies in Richmond, Maine

- Labadie's Bakery in Lewiston, Maine

- The World of Whoopie Pies

Just for the "Helvetica" of it!

I just adore the internet! It enables me to connect with people like that * (insert snap!), it allows me to connect with my family and friends (or ex-boyfriends!) on a whim and provides me with endless amounts of inspiration and wants. Today's want?? Helvetica Cookie Cutters from Beverly Hsu. 

These creations combine two of my favorite things - cookies and type design. Helvetica, a tried and true typeface that has stood the test of time is the perfect pair for this classic treat. You could send a sugar cookie love letter! Make your resignation letter a bit more bearable or simply say "hello!" a little sweeter! 

Beverly Hsu...these are simply wonderful! I hope to one day add them to my cookie cutter collection!

Now...what would I spell....hmmmmmm....

Daily Dose of Martha

For the past 10 days, I've been receiving some daily (and delicious) inspirations from Martha Stewart. Her "Cookie of the Day" e-mails arrive in my inbox and provide a sweet nudge towards the kitchen. One glance at her Chocolate-Orange Espresso Thins, one mention of her Cigarettes Russes, one sentence into the description of her Mocha Madeleines and I'm ready to call it a day and head home to begin the baking. If you're looking for some new delights or a new twist on old favorites, Martha's Cookie of the Day provides a seemingly endless list of sweet inspirations. Which one will you bake tonight?

A Salty and Sweet 2009

2009 was a big year for me. I bought my first home, I traveled to Italy with a great friend and I made some fantastic new friends that I'm sure will carry over into 2010 and years to come. 
2009 was also the year that I fell in love with the rich and decadent flavor: salted caramel. Salted Caramel was the "it" flavor of 2009. My favorite cupcakery, Cupcake Royale does it best in the cupcake department while Molly Moon's nails it with ice cream. (In fact, I think that is where I first encountered the flavor.)
So to send 2009 out in sweet and savory style (and to serve as a New Year's Day treat!) I decided to tackle the Barefoot Contessa's recipe for Fleur De Sel Caramels. 
Thankfully my dear friend Chris continues to replenish my Reflets de France's Fleur De Sel supply because this was the perfect ingredient for these tasty morsels. The recipe was easy to follow and at the end I was amazed - I just made my own caramels! (Pat on the back me!) The only hitch I came into was that when removing the chilled caramel from the pan, the parchment paper did not come off easily. I was picking it in little shreds for some time. (Not fun.) I would advise using a touch more oil when initially coating the paper. 
These caramels are super impressive but surprisingly easy! If only all things followed that same mantra!
So with that I say goodbye to 2009. It was a sweet one, with hints of salt mixed in. Just like my favorite flavor. 

"Fork-and-Knife-Cakes"

Grab your knife and fork - these cupcakes are worth doing the dishes!


Allow me to set the stage. It's an office-mate's birthday and you decide to present them with a treat inspired by their favorite doughnut, a Top Pot "Feathered Boa."


The typical reaction? A muffle of sounds (their mouths filled with golden cake) and then "What makes these so good?!"


Simple answer? 6 sticks of butter, 5 eggs, 2 packages of cream cheese, confectioners sugar...and on and on. 


She's no Paula Dean but Ina Garten has mastered the art of taking butter and transforming it into heaven. 


Dense, moist, rich...hefty. These cupcakes are best enjoyed with a fork and knife. 


The Barefoot Contessa's Baking Line carries the mixes but I recommend trying them from scratch. They're fairly simple and are far more flavorful! Try it for yourself!

Meet "Bert" - My Sexy New Roomate

Other than the sacred Kitchen Aid Mixer (moment of silence), an oven is the prized possession of any baker. Last week I purchased my first home after falling (hard) for a professional 30-inch dual fuel range and oven named Bert...short for Bertazzoni. 


If ovens can be described as sexy then this one is smokin' hot. Bert has it all. A balanced air-flow fan convection to provide even heat distribution for single and multi-level roasting and baking, without flavor crossover. (Flavor crossover? Who knew?!) It features a wide-area infrared gas grill, true European convection through a third ring heating element, a powerful electric grill and even has a "triple-glaze door" to ensure low-temperature external surface. See? I told you. Sexy.


As with most overtly sexy creatures, I'm a bit intimidated. Each night this week I've come home and basically just gawked at Bert - rather than used him. I've turned on a burner or two (okay all of them) and have flipped on the fan, springing the hood to life. I've tickled the knobs and adjusted the burners. However, I've yet to place a single cake pan or cupcake tin in his lovely hands. I must break the seal. I must muster the courage and befriend the sexy beast. I mean, it's only fair. To let Bert sit unused would just be rude!So here I sit, like an awkward teenager planning for the weekend's "prom night," planning my first move.  


This could be the weekend where Bert gets lucky. 

I'm hoping to try Martha's Candied Hazelnut Cupcakes and her Mini Pumpkin Whoopie Pies.

To steal a line from the fine Mr. Marvin Gaye, Bert...let's get it on! (And go easy on me - it's my first time.)

Happy Halloween! (It's Candy Day!!)

Who says Halloween has to be scary?
This past weekend I went to a fantastic and fabulous Pumpkin Carving Contest...I mean, Party...and instead of carving some ghoulish face into my pumpkin I wanted to do something a little different and little bit sweeter. It's a Cup-kin! Happy Halloween! I hope you all have a weekend filled with tricks and treats!