Shamrock Cookies

I made these yesterday for my friend's birthday as well as Saint Patrick's Day. Since we had class today, I made enough for the entire class. They were a huge hit! Fair warning though, these are pretty time consuming to make because you pipe the batter into a clover. And since I doubled the recipe and made 70 cookies it took a long time. But I did learn something new, printer paper is oven safe. I learned this after I forgot the pattern under the parchment paper when I baked the cookies. I used a size 12 round tip for piping both the cookie and the frosting. In the future I will reduce the amount of cocoa powder because it tasted too chocolaty for green velvet. Also the cookie will leave your mouth a bit green.

Green Velvet Whoopie Pies: Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008 Idea to make them shamrock shape: http://homeiswheretheholmansare.blogspot.com

For the cookies:
4 cups all-purpose flour
4 tbsp. cocoa powder (although I recommend reducing o 2 T, possibly 1 T)
1 tsp. baking powder
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
2 cup light brown sugar, packed
2 large egg
2 tsp. vanilla extract
1 cup buttermilk, at room temperature
1/2 oz. green food coloring
For the frosting:
8 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 T vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:
Preheat the oven to 350˚ F.

1. I used a printed shamrock as a template under parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
5. Blend in the vanilla.
6. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over mix.
7. Blend in the food coloring.
8. Transfer the batter to a pastry bag fitted with a large plain round tip (size 12).
9. Pipe the batter onto the parchment paper using the shamrock print as a guide.
10. Bake 8 minutes or until the tops are set.
11. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred. Repeat with any remaining batter.
12. Allow cookies to cool completely before sandwiching.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Mix in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container. I refrigerated an hour before serving.

Yield: 35 Sandwiches

Garden Garbage Dip

I made this dip for Thanksgiving and again for Christmas eve. My sister raved about it so much that I need to send her the recipe. The only downside to this recipe is that there is a lot of chopping, but it is well worth it. This dip is versatile and can be easily adjusted to suit your taste.

Photo courtesy of Erin (Erin's Food Files: http://erinsfoodfiles.blogspot.com)

(I made it put she is a much better photographer than I am.)

(adapted from Pillsbury Halloween Magazine, October 2005)

http://penniesonaplatter.wordpress.com/

Ingredients:
1 package (8 oz) cream cheese, softened

1 cup sour cream

1/4 cup finely chopped radishes (about 2 medium)

1/4 cup finely chopped green onions (4 medium) (I omitted)

1/4 cup finely chopped cucumber, drained

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped carrot (not part of the original recipe)

1 tbsp sugar

1/2 tsp salt

1/4 tsp dried dill weed (I doubled it, possibly more)

Dash pepper (I used closer to 1/4 tsp)

assorted vegetables and bread for dipping

Directions:
Mix all ingredients in a large bowl. Spoon into 1-quart serving bowl.

Red Velvet Cake & Cream Cheese Frosting

This is one of my favorite types of cake, and the best red velvet cake I've ever had.

Red Velvet Cake:

(not sure where I got this recipe)

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Preheat the oven to 350 degrees F.

Spray 2 nine inch cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart.
Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Cream Cheese Frosting:
1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.

May be stored in the refrigerator for 3 days or freeze in a tightly sealed container (rewhip before using again).