Friday, May 6, 2011

Mother's Day Treats

Grandmother, Mother of my niece, and my Mother
For mother's day, I decided to bake. I am not a good baker, we have covered this, but I thought it'd be fun to give it another shot. I noticed while at the beach last weekend that my  mom had torn from a magazine a recipe for "Whoopie Pie".  I'm guessing this is a childhood favorite of hers, not really sure. But I stole the recipe and decided to make them as a surprise! I also made some Pecan-Toffie bites adapted from various online recipes.  Both of these baked goods are sinful- terrible to your health but delightful to your taste-buds. Hopefully they'll make a nice little mother's day present anyway for my mom, grandmother, and sister-in-law who just became a mother! 

Whoopie Pies (recipe from Joanne Weir)

- 1 cup of sugar
- 1 egg
- 1/2 cup butter, softened
- 1 tsp vanilla
- 1/2 cup cocoa, sifted
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups all-purpous flour
- 1 cup milk (recipes call for buttermilk but I used regular) 
- 3/4 cup butter, softened
- 1 cup confectioner's sugar, sifted
- 1 1/2 cups prepared marshmallow creme
- 2 tsp vanilla
- 1/4 tsp salt 

Preheat your oven to 375.   With an electric mixer, beat the eggs, sugar, butter, and vanilla. Mix until it looks "light and creamy".   In a separate bowl mix the cocoa, baking soda, salt, and flour.  Add mixture with milk to creamy mixture and blend- it will look like a mousse. Using a spoon place tablespoon size drops onto a greased baking sheet.  they drops will expand so leave room if you want them to be perfect circles (mine were not).  This recipe should make about 15 pies (30 mini-cakes).  Bake in the oven for about 8 minutes.  

For the filling, combine all ingredients- blend well. Let the cake halves cool before filling with the marshmallow goodness!!! 

Toffee-Pecan Bites 


  • 1 (15-ounce) package refrigerated pie crusts 
  • - 1/4 cup (1/2 stick) butter, melted
  • - 1 cup firmly packed brown sugar
  • - 2 tablespoons all-purpose flour
  • - 2 large eggs, lightly beaten
  • - 1 teaspoon vanilla extract
  • - 1 cup finely chopped pecans
  • - 1 (10-ounce) package toffee chips
Preheat oven to 350.  Roll out the pie crusts to a flat dough. Create small bite size circles with the pie crusts.   I used a shot glass to make the circles but use whatever size you want!  Place the slices on a baking sheet. I did not grease the pan but i think you should because it was hard to get some of them off after baking.  

Next make your pecan-toffee mixture by combining the above ingredients. Mix them into one cohesive bowl of yumminess. Top each circle of pie crust with the mixture.  I saved my toffee-pecan leftovers in a freezer because i think it would make an amazing sundae topper for a future time! Bake for 25 minutes or until pie crusts are lightly browned. Do not let the pecan-toffee on top to turn too dark or they will taste burnt! Let cool before eating.   - 

The Toffee-Pecan Bites are just okay, in my opinion. They are very very sugary so I think you can only have one or two at a time.  I like the Whoopie Pies much better.  They are not as overwhelming (although also packed with sugar).  I think, in general, I'm just having a bit of a sugar overload  from all the sampling I did during and after the baking.. I have now learned not to bake before a meal because you will inevitably load up on the bad stuff (sugar and butter) and lose your appetite for a proper meal.  All in all, I had a great time baking and shall keep working on it! 
These are the ingredients we're dealing with... hello sugar!

A Royal Wedding Breakfast

My mother and I woke up at 4am last Friday to watch the Royal Wedding of William and Kate.  My mother had watched the wedding of Princess Di so I was very happy to share this occasion with her.  We decided out menu would be light: scones and mimosas.  We made both blueberry and cheddar scones but I will just provide the recipe for the blueberry scones.  They are surprisingly easy to make and tasted great!

Blueberry Scones:

2 cups all-purpose flour  
1/4 cup granulated sugar 
2 1/2 teaspoons baking power 
3/4 teaspoon salt 
1/2 teaspoon baking soda 
1/2 cup chilled unsalted butter, cut into 1/4-inch pieces 
1/2 cup chopped dates 

1 egg, beaten2/3 cup milk

Preheat oven to 325.  Combine the dry ingredients first in a large bowl.  Add the butter and then the milk and mix until you form a dough.  Do not over mix, scones are mean to be flaky and imperfect.  In order not to turn the scones blue, carefully fold blueberries into the dough- just a small handful at a time.  Form medium size rounds to make the scones and line on a pan. We used a small glass to make our rounds.  You may want to sneak a couple more blueberries on top of each scone. Bake in oven for about 15 minutes, until golden brown.  Enjoy with mimosas and a royal wedding! 

Dixie wanted a front row seat! 
Pidldles couldn't care less about a wedding