Desserts
Here's a little of this, a little of that to help you through the day. Today's six desserts include Apple Cider Whoopie Pies and Chocolate Dump-It Cake. Enjoy!
CRISCO’S® APPLE COBBLER
This is from that infamous long-since-forgotten emailing list, though the poster stated that it's from the Crisco® Cookbook. This begins, “Top this wonderful dessert with whipped cream or ice cream.”
Prep Time 15 minutes
Cooking Time 20 minutes
Serves 8
Ingredients
Filling:
5 medium cooking apples, peeled and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening, or 1/4 CRISCO Stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Directions
Heat oven to 400ºF. Spray an 8x8 baking dish with Crisco No Stick Cooking Spray.
Filling:
Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
Topping:
Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in Crisco All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.
Or
Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in Crisco until coarse crumbs form.
Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.
Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.
BLUEBERRY TORTE DESSERT
Recipe Yield: Servings: 6 (1 Serving = 1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-torte-dessert.
Ingredients
3 eggs, separated
1 tbsp sugar
1/3 cup ground almonds
2-1/2 cup fresh blueberries
2 tsp cornstarch
1/2 cup whipping cream
1 tsp sugar substitute
1/2 cup vanilla yogurt
Directions
Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture.
Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan. Bake in a 325F oven for 12 to 15 minutes.
Remove from the pan and cool. Cut into small squares.
To make blueberry sauce, puree 1/2 cup blueberries in a food processor or blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in sugar substitute.
To serve, line a serving dish with 1/2 of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately.
Nutritional Information Per Serving: Calories: 177; Fat: 10 g; Sodium: 357 mg; Protein: 8 g; Carbohydrates: 14 g
Diabetic Exchanges: 1 Skim Milk; 2 Fat
LOW-FAT CHEESECAKE
This yumminess is from the Food Network. Prep Time: 1 hour; Cook Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Yield: 14 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
1-1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
BITTERSWEET BROWNIE SHORTBREAD
This comes from Melissa Clark in The New York Times cooking enewletter. Melissa wrote, "These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they’re done."
Yield: 32 bars; Time 1-1/2 hours, plus cooling
This was featured in "Everything You Don’t Know About Chocolate" (which makes for a very interesting read!), and can be viewed online at https://cooking.nytimes.com/recipes/1020851-bittersweet-brownie-shortbread.
Ingredients
For the shortbread:
1-1/2 cups/340 grams cold unsalted butter (3 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
3 cups all-purpose flour
3/4 cup granulated sugar
1-1/4 teaspoons fine sea salt
For the brownie:
1 cup plus 2 tablespoons unsalted butter (2-1/4 sticks)
3 ounces unsweetened chocolate, chopped
1-1/4 cups light brown sugar
1 cup granulated sugar
1/2 cup plus 1 tablespoon cocoa powder
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup slivered almonds, chopped walnuts or pecans (optional)
Flaky sea salt
Preparation
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
CRISCO’S® APPLE COBBLER
This is from that infamous long-since-forgotten emailing list, though the poster stated that it's from the Crisco® Cookbook. This begins, “Top this wonderful dessert with whipped cream or ice cream.”
Prep Time 15 minutes
Cooking Time 20 minutes
Serves 8
Ingredients
Filling:
5 medium cooking apples, peeled and sliced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine
Topping:
1 cup all-purpose flour
2 tablespoons granulated sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup CRISCO all-vegetable shortening, or 1/4 CRISCO Stick
1 egg, slightly beaten
1/4 cup milk
1/2 teaspoon vanilla
Directions
Heat oven to 400ºF. Spray an 8x8 baking dish with Crisco No Stick Cooking Spray.
Filling:
Place apples in a large mixing bowl. Combine sugar, flour, cinnamon and nutmeg in small mixing bowl. Pour sugar mixture over apples; toss and stir to combine. Pour apples into prepared pan; dot with butter.
Topping:
Food processor method: In a food processor, combine flour, sugar, baking powder and salt. Pulse in Crisco All-Vegetable Shortening until coarse crumbs form. In a small bowl, mix egg, milk and vanilla; add to flour mixture and pulse to combine. Drop biscuit mixture in 8 mounds on top of fruit.
Or
Combine flour, sugar, baking powder and salt in a medium mixing bowl; cut in Crisco until coarse crumbs form.
Combine egg, milk and vanilla in a small bowl; add to flour mixture. Stir just until moistened. Drop biscuit mixture in 8 mounds on top of fruit.
Bake at 400ºF for 30 minutes, or until golden brown. Let stand 10 minutes before serving. Serve warm with cream or ice cream, if desired.
Apple-Cranberry Variation: Add 1 cup fresh cranberries and 1/2 cup additional sugar to the filling mixture. Proceed as directed.
BLUEBERRY TORTE DESSERT
Recipe Yield: Servings: 6 (1 Serving = 1/2 cup)
View this online at https://diabeticgourmet.com/diabetic-recipes/blueberry-torte-dessert.
Ingredients
3 eggs, separated
1 tbsp sugar
1/3 cup ground almonds
2-1/2 cup fresh blueberries
2 tsp cornstarch
1/2 cup whipping cream
1 tsp sugar substitute
1/2 cup vanilla yogurt
Directions
Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture.
Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan. Bake in a 325F oven for 12 to 15 minutes.
Remove from the pan and cool. Cut into small squares.
To make blueberry sauce, puree 1/2 cup blueberries in a food processor or blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in sugar substitute.
To serve, line a serving dish with 1/2 of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately.
Nutritional Information Per Serving: Calories: 177; Fat: 10 g; Sodium: 357 mg; Protein: 8 g; Carbohydrates: 14 g
Diabetic Exchanges: 1 Skim Milk; 2 Fat
LOW-FAT CHEESECAKE
This yumminess is from the Food Network. Prep Time: 1 hour; Cook Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Yield: 14 servings; Level: Easy.
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/low-fat-cheesecake-recipe-1972911.
Ingredients
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1-1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.
Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
CHOCOLATE DUMP-IT CAKE
This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, "A couple of years ago, my mother taught me to make her dense but moist chocolate birthday cake. She calls it 'dump-it cake' because you mix all of the ingredients in a pot over medium heat, then dump the batter into a cake pan to bake. For the icing, you melt Nestlé's semisweet-chocolate chips and swirl them together with sour cream. It sounds as if it's straight from the Pillsbury Bake-Off, but it tastes as if it's straight from Payard. Everyone loves it."
Yield: 10 servings; Time: 1 hour 45 minutes
This was featured in "Food Diary; Personal Best", and can be viewed online at https://cooking.nytimes.com/recipes/9404-chocolate-dump-it-cake.
Ingredients
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter, plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla
1-1/2 cups Nestle's semisweet-chocolate chips
1-1/2 cups sour cream, at room temperature
Preparation
Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and 1 cup of water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky -- if someone is around to help, enlist him.) Let cool completely.
Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. My mother always uses it to make flowers on top. She makes a small rosette, or button, then uses toasted slices of almond as the petals, pushing them in around the base of the rosette.
BITTERSWEET BROWNIE SHORTBREAD
This comes from Melissa Clark in The New York Times cooking enewletter. Melissa wrote, "These chewy bar cookies combine two all-time favorites: crumbly, buttery shortbread and bittersweet brownies. Nut lovers can mix almonds, pecans or walnuts into the brownie batter, which gives the bars a delightful crunch. But those who prefer savoring the smooth, gooey centers of their brownies can easily leave them out. In any case, be sure not to overbake the brownies. As soon as the top sets, they’re done."
Yield: 32 bars; Time 1-1/2 hours, plus cooling
This was featured in "Everything You Don’t Know About Chocolate" (which makes for a very interesting read!), and can be viewed online at https://cooking.nytimes.com/recipes/1020851-bittersweet-brownie-shortbread.
Ingredients
For the shortbread:
1-1/2 cups/340 grams cold unsalted butter (3 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
3 cups all-purpose flour
3/4 cup granulated sugar
1-1/4 teaspoons fine sea salt
For the brownie:
1 cup plus 2 tablespoons unsalted butter (2-1/4 sticks)
3 ounces unsweetened chocolate, chopped
1-1/4 cups light brown sugar
1 cup granulated sugar
1/2 cup plus 1 tablespoon cocoa powder
3 large eggs
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup slivered almonds, chopped walnuts or pecans (optional)
Flaky sea salt
Preparation
Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
Prepare the shortbread: In the bowl of an electric mixer fitted with a paddle attachment or beaters, mix together flour, sugar and salt. Beat in butter on low speed until dough just comes together but is still a little crumbly. (Or pulse together ingredients in a food processor.)
Press dough into prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Remove from oven. Raise oven temperature to 375 degrees.
As shortbread bakes, prepare the brownie: Place butter and chocolate in a large bowl. Melt in the microwave in 30-second bursts, stirring after each burst, until smooth. (Alternatively, place bowl over a pot of simmering water, and heat chocolate and butter, stirring until smooth and melted.) Whisk in sugars and cocoa powder until smooth, then whisk in eggs and vanilla.
In a medium bowl, whisk together flour and sea salt. Whisk into chocolate mixture until no streaks of flour remain. Fold in nuts, if using. Spread mixture onto the warm shortbread base. Sprinkle lightly but evenly with flaky sea salt.
Bake until the top is set, the center is soft, and the edges start pulling away from the pan, 23 to 28 minutes. (A toothpick inserted into the center will come out gooey.) Transfer to a wire rack to cool completely. Cut into bars before serving.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
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