Category Archives: Pies and Tarts

Honey Whoopie Pies {recipe}

Honey Whoopie PiesAround this time every year, there are tons of honey desserts floating around.  Two years ago I shared a recipe for chewy sugar encrusted honey cookies.  Last year I shared a recipe for a rolled honey sugar cookie.  They are very different recipes with completely different textures and flavors, but both delicious and sure to put you in the high holiday spirit.  This year I was not planning to share a new honey recipe, I wasn’t feeling inspired.  My sister in law asked me what new and exciting dessert recipe I would share for Rosh Hashana.  I already shared an apple pie bundt cake and was content with that.  But after visiting with her and her new baby girl, I got the idea for these honey whoopie pies.  She and my brother in law love my traditional whoopie pies, so why not make a honey version.  I searched for a recipe and came up empty, so I made my own.  The original recipe is for old German honey cookies that I found on allrecipes.com.  I adapted the cookie recipe, then sandwiched the cookies with my favorite marshmallow filling.  Perfection and a happy dance followed! Happy Holidays!

Honey Whoopie Pies
Author: 
Prep time: 
Total time: 
Serves: 3½ dozen
 
Ingredients
Honey Cookies
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup honey
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ½ tsp. fresh grated nutmeg
  • 4 cups flour
Marshmallow Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 2 tsp. vanilla extract
  • 1 cup marshmallow cream (such as Marshmallow Fluff)
Instructions
Cookies
  1. In a medium sized saucepan, heat shortening, sugar, and honey until melted. Allow to cool.
  2. Preheat the oven to 350 degrees F.
  3. Line some cookie sheets with parchment paper and set aside.
  4. In the bowl of an electric stand mixer fitted with a paddle attachment, mix the eggs, vanilla, baking soda, salt, cinnamon, and nutmeg.
  5. Add in the cooled honey mixture and mix on low until combined.
  6. Add in the flour and mix until combined.
  7. Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet. Leave enough space for the cookies to spread.
  8. Bake for about 7 minutes until the edges are just barely golden brown. They will still look under baked, but allow them to cool on the pan before transferring. They will finish baking out of the oven and lose the puffiness. Do not over bake or they will be hard.
  9. While the cookies cool, prepare the filling.
Marshmallow Filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
  2. Mix in the vanilla.
  3. Add in the marshmallow cream and mix until combined.
  4. Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.

Non-Dairy Speculoos Cheesecake {recipe}

Non-Dairy Speculoos Cheesecake

Just because you might not be able to have dairy, doesn’t mean you have to miss out on all the fun.  I have a great recipe for non-dairy cheesecake that I have been making for so long that I don’t even know where I got it from.  All I know is that it is yummy; and I can use it as a base for many variations of non-dairy desserts including this speculoos cheesecake with a speculoos cookie crust.

Speculoos Cookie Cheesecake

This recipe starts with ground speculoos cookies mixed with margarine pressed into the bottom of a springform pan.  Then some delicious homemade speculoos spread gets mixed into the cheesecake batter.  If you think a cookie filled cheesecake with a cookie crust is cookie overload, you can just choose one; but I think you might be missing out. You can go with a straight graham cracker crust and just swirl your spread inside the batter, or just make the cookie crust with a classic cheesecake filling, but why would you want to when you can have both!

Non-Dairy Speculoos Cheesecake {recipe}
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Crust
  • 24 speculoos cookies, ground
  • 4 Tbs. margarine, melted
Cheesecake
  • 2-8 ounce tubs non-dairy cream cheese (I use Tofutti Brand)
  • ½ cup sugar
  • 2 eggs
  • 1 tsp. lemon juice
  • 1 tsp. vanilla
  • ½ cup speculoos cookie spread (homemade or store bought)
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In a food processor fitted with the blade attachment, grind the cookies until fine. You can also place the cookies in a zip top bag and crush with a rolling pin.
  3. Once the cookies are crushed, mix with the melted margarine and press into the bottom of a 9 inch springform pan or on the bottom and up the sides of pie plate.
  4. Chill in the fridge or freezer while you prepare the cheesecake filling.
  5. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the cream cheese with sugar until smooth.
  6. Add in the eggs and mix until smooth.
  7. Add in lemon juice and vanilla and mix until combined.
  8. Mix in the speculoos cookie spread.
  9. Pour into the prepared crust and bake for 35-40 minutes until set.
  10. Chill until firm and serve chilled.

Football Whoopie Pies {Recipe}

Football Whoopie Pies

It’s Super Bowl Sunday!  To celebrate, I wanted to make a cute and simple dessert that anyone can try to recreate at home.  Last year I shared some pretty detailed iced sugar cookies because the New York Giants were in the Super Bowl.  I felt like I needed to do my part as a New Yorker and celebrate my hometown team.  This year, I just want to celebrate a fun football Sunday with friends.  So I’m bringing these football shaped whoopie pies for dessert.

Stack of Football Whoopie Pies

These football shaped whoopie pies are super cute and really easy to make.  I mixed up my delicious and non-dairy recipe for whoopie pies.  Instead of using my small cookie scoop to make the cookies round, I piped them into football shapes.

How to Stencil and Pipe Football Shapes I used my football cookie cutter as a guide and traced the cutter onto parchment paper.  Then I placed that stencil under a clean piece of parchment paper and piped the batter into football shapes.  You can also print out your football shape if you don’t have a football cookie cutter.  If you are bad at piping or don’t have the proper tools, you can also spread the batter into cute little footballs.

Football Whoopie Pies with Marshmallow Filling

Since this batter puffs and spreads a little while baking, they come out better if they are spread on the thinner side.  Once the footballs are piped (or spread) and baked, I filled them with marshmallow cream filling.

Football Laces Piped on Whoopie Pies

Then I used some white royal icing to pipe the laces on the footballs.  You can also use the same marshmallow filling for the decorations but I like using royal icing because it dries hard and won’t smudge.  Here’s the printable dairy-free recipe.  Happy Super Bowl Sunday!

Whoopie Pies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 dozen
 
Ingredients
Cookies
  • ⅔ cup dutch process cocoa powder
  • ¾ cup hot water
  • 1 tsp. baking soda
  • ½ cup non-dairy sour cream (such as Tofutti Brand)
  • 1⅓ cup brown sugar
  • ¼ cup margarine
  • ¼ cup shortening
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • ¾ tsp salt
Marshmallow Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 2 tsp. vanilla extract
  • 1 cup marshmallow cream (such as Marshmallow Fluff)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line baking sheets with parchment paper. Make sure to use a new piece or parchment paper for each batch because some crumbs will stick to the paper.
Cookies
  1. In a small bowl whisk the cocoa powder with the hot water until dissolved.
  2. Stir in the baking soda and sour cream and set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the brown sugar with the margarine and shortening until light and fluffy.
  4. Add in the egg and vanilla and beat until combined.
  5. Add in the flour, baking powder, and salt and beat on low speed for a few seconds.
  6. Pour the cocoa mixture into the mixer and mix until smooth and combined.
  7. Pipe the batter into shapes or scoop batter into small round mounds using a small cookie scoop.
  8. Bake for 8-10 minutes until the cookies are set and spring back to the touch.
  9. While the cookies are cooling, make the filling.
Marshmallow Filling
  1. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the shortening and sugar until smooth.
  2. Mix in the vanilla.
  3. Add in the marshmallow cream and mix until combined.
  4. Using a piping bag, cookie scoop, or a knife, fill one side of cookie with filling and sandwich another cookie on top.
  5. To make them look like footballs, pipe the laces using some royal icing or some marshmallow filling in a pastry bag fitted with a very small straight piping tip. I used a #2 PME brand piping tip.

 

 

Pie Dough “Fries”

Pie Dough Fries

My Thanksgiving weekend was great!  My friends and I all got together to celebrate with a huge pot luck meal.  As always, I brought pies.  A few days later I was stuck with a problem that comes up often.  What should I do with my leftover pie dough?  If you are like me, you wrap up the extra pie dough, stick it in the fridge or freezer for “later use”. Then at some point it gets thrown out.  What a waste!

Perfect Pie Dough Fries

I was determined to find a use for my pie dough scraps.  After a quick google search I found lots of great ideas!  Some involved frying, others involved fillings, but I was looking for something quick and easy.  Pie dough “fries” was the perfect solution!

Pie Dough Fries With Fluted Wheel CutterI took out my refrigerated pie dough, and rolled it out thin.  Using a fluted pastry wheel cutter I cut out strips of dough.  I brushed the dough with melted margarine and sprinkled the dough with lots of cinnamon and sugar.  I spaced them out on a parchment lined baking sheet and baked them at 375 degrees F for about 15 minutes.  That’s it!  No more leftover dough!

Pie Dough Fries With Jam Dipping Sauce

 I love how these look like those crimped french fries, how fun!  If you don’t have a fluted cutter, you can just as easily use a knife to make homestyle fries.  The pie dough I used for these (recipe here) is not a sweet dough so I made sure to sprinkle it with lots and lots of sugar, but it was still a little savory.  To sweeten it up a bit more I served the “fries” with a side of cherry jam.  What’s great about this, is that it sort of looks like ketchup!

Pie Dough Fries Served With Jam

I’m sure you could get pretty creative with the dipping sauces.  These would be so cute for a dessert table!  I might have to make a batch of pie dough just for these “fries”!

Pie Dough "Fries"
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Pie Dough
  • Margarine, melted
  • sugar
  • cinnamon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Line baking sheet with parchment paper.
  3. Roll out chilled pie dough on a lightly floured board.
  4. Cut dough into thin strips.
  5. Brush with melted margarine.
  6. Sprinkle with sugar and cinnamon.
  7. Space the dough on parchment lined baking sheet and bake for 15 minutes until lightly brown.
  8. Serve with your favorite jam!

Grilled Peach Hand Pies

Grilled Peach Hand Pies

We are having a virtual BBQ!  What I mean is that some Kosher food blogger friends and I are all sharing some delicious grilled recipes to celebrate the last bit of summer.  Most of the other recipes will be main courses, but I’m a crazy cake lady and had to challenge myself to come up with a grilled dessert.  Now I could have grilled some pineapple, served it over some homemade coconut sorbet, and called it a day.  But that was too simple.

Grilled PeachesWhen I couldn’t think up any other exciting ways to use grilled pineapple, I started thinking about grilling other fruit.  First I thought I would grill some peaches and use them in a pie.  Grilled peach pie filling; cute idea, but not cute enough.  What if I form individual pies and then grill the pies themselves…double grilled peach hand pies; bingo!

Grilled Hand Pies

First, mix up some pie dough and allow to chill for at least an hour.  Preheat your grill or indoor grill pan.  Then work on the filling.  Peel and slice the peaches.  Then grill the peaches.  Once grilled, dice them up, toss with flour, sugar, cinnamon, and a splash of bourbon.  Now roll out the chilled pie dough, use a large round cutter (mine was 3 1/2 inches in diameter) and cut out circles.  Fill the pie circles with a tablespoon of peach filling, brush water around the edge and carefully fold the circle in half.  Seal the seam with your fingers or with a fork.  Chill the pies for 15-30 minutes and then grill!  I grilled mine on an indoor grill pan for about 3 minutes per side.  The grill pan was extremely hot so the dough didn’t get fully baked.  If you are using a grill pan I recommend finishing them off in the oven.  Immediately transfer the pies to a baking sheet and place in a 350 degree oven for 5-10 minutes until golden brown.

Glazed Peach Hand Pies

They can be served like that, but I like my pies glazed.  Apparently, grilled pies are not my original idea (oh well), but I didn’t see anyone glaze their pies after grilling (points for originality).  Thin out some confectioners sugar with cold water and brush on the warm pies.  Now enjoy!  These pies are sweet and savory; the dough is flaky but not too light. The grill really adds another layer of depth and flavor; what a great way to finish off any delicious barbecue.  Why shut off your grill once the burgers and hot dogs are ready?  Grill dessert too and be sure to check out the rest of the virtual BBQ at the bottom of this post!

Grilled Peach Hand Pies
Serves: 12
 
Ingredients
Pie Dough
  • 2 cups flour
  • ½ cup shortening
  • 2 tsp. margarine
  • 1 tsp. salt
  • ¼-1/2 cup ice cold water
Peach Filling
  • 2 large peaches, peeled and cut into chunks
  • ⅛ cup flour
  • ⅛ cup sugar
  • ½ tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. bourbon (optional, but recommended)
Glaze
  • 1 cup confectioners sugar
  • 3-5 tsp. water
Instructions
Pie Dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment mix the flour, shortening, margarine, and salt until sandy.
  2. Slowly stream in the cold water until a dough begins to form.
  3. Divide the dough in half and wrap each half in plastic wrap.
  4. Chill until firm, about one hour.
Peach Filling
  1. Peel and cut the peaches into large chunks.
  2. Grill each piece for about 3 minutes per side.
  3. Dice the peaches into small pieces (they need to fit into individual pies.
  4. Toss the grilled peaches with the flour, sugar, cinnamon, and bourbon.
  5. Roll out one half of the chilled pie dough on a floured surface.
  6. Using a large circle cutter (at least 3½ inches) cut out 4 circles.
  7. Fill each circle with 1 Tbs. of the peach filling.
  8. Brush a little water around the edge of the circle, fold the dough over the filling and seal the seam with your fingers.
  9. Repeat with the other half of the dough.
  10. Use the dough scraps to cut 4 more circles and fill.
  11. Chill the formed pies for 15-30 minutes. Meanwhile heat up the grill or grill pan.
  12. Grill the pies for 3 minutes per side.
  13. If using a grill pan, bake the pies at 350 degrees F immediately after grilling for 5-10 minutes until golden brown.
Glaze
  1. While the pies are cooling, mix the confectioners sugar with the water until thin.
  2. Brush the glaze on each pie and enjoy!


Non-Dairy Cheesecake

Non Dairy Cheesecake

It’s cheesecake time!  I love cheesecake, but not everyone can enjoy this fantastic, rich, and creamy dessert.  I have a great dairy free version that will have you asking for more. This recipe is super easy and great for anyone who can’t tolerate dairy.

Non-Dairy Cheesecake
Serves: 10-12 slices
 
Ingredients
  • Two 8 ounce containers of non-dairy plain flavored cream cheese. (I use Tofutti Better Than Cream Cheese brand)
  • 2 eggs
  • ½ cup sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract
  • 1 graham cracker pie crust
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric stand mixer, beat the cream cheese with the sugar until smooth.
  3. Add the eggs one at a time and beat until incorporated.
  4. Mix in the lemon juice and vanilla.
  5. Strain the batter into the graham cracker pie crust to make sure there are no lumps.
  6. Bake at 350 degrees F for 35-45 minutes until set.
  7. Allow to cool and then refrigerate for a few hours or overnight before serving.

 

Mini Apple Pies

I was baking my traditional apple pie for Thanksgiving and had some extra pie filling.  I have been itching to make mini apple pies for a while and now I had my chance!

Mini Apple PiesI can’t believe how cute they look.  Once I started making them, I couldn’t stop.  After finishing my first batch of pie dough, I had more filling left so I had to mix up another batch of dough.  My husband thought I was nuts, but they are so stinkin’ cute that I needed to make more and more.

Mini Apple Pie PocketsLook at them all lined up…so adorable!  I used pie dough and apple filling that I made from scratch, but you can cut corners by using frozen pie dough and canned pie filling.  The rest of the process is so easy.  Roll out your chilled pie dough and cut out circles using a cookie cutter, biscuit cutter, even a drinking glass or an empty can.  Anything you have on hand will work, it just depends what size pie you want to make.  Fill each circle with pie filling.  The pie needs some sort of vent so they don’t explode in the oven.  I used a small apple cookie cutter to cut a hole.  Then I attached the apple for an added decorative touch.

Mini Apple PieTo “glue” the bottom and top of the pie pocket together, brush a small amount of egg wash (an egg that is beaten and thinned with some water) and gently press the seam together.  Once the seams are lined up, use the tines of a fork to completely seal the seam and add that professional look.  Egg wash the tops before baking to make sure each pie bakes to golden brown perfection.  The pies should be baked on a parchment lined baking sheet at 400°F until golden.

Individual Apple PieBefore baking them I sprinkled each one with cinnamon.  I know the apple filling has plenty of cinnamon, but I just can’t get enough.  It’s one of my favorite flavors.  After the pies were baked and cooled I glazed them with a thin coat of icing.  These were a huge hit, everyone loved them!  I can’t wait to try other shapes and flavors!

Mini Apple Pies
 
Ingredients
Pie Dough
  • 2 cups flour
  • 1 tsp. salt
  • 6 Tbs. cold margarine
  • 4 Tbs. cold vegetable shortening
  • ¼-1/2 cup cold water
Apple Pie Filling
  • 3 pounds granny smith apples, peeled, cored and cubed
  • 4 cups + ½ cup cold water
  • 1½ Tbs. lemon juice
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 Tbs. cinnamon
  • 1 stick cinnamon
  • ¼ tsp. nutmeg
  • 1½ tsp. salt
  • ½ cup cornstarch
Sugar Glaze
  • 1 cup confectioners sugar
  • 3-6 Tbs. water
Instructions
Pie Dough
  1. In the bowl of an electric stand mixer fitted with the paddle attachment add the flour and salt.
  2. Then cut the margarine and shortening into small cubes and add to the mixer. Mix until it looks like sand.
  3. Slowly add in the cold water until the dough starts to come together. Do not mix all the way. Finish mixing by hand and shape into 2 round discs.
  4. Wrap in plastic wrap and chill in the fridge for at least 20 minutes before working with it.
Apple Filling
  1. Peel and core the apples. Then slice the apples into small cubes. Place apples in a large pot.
  2. Add 4 cups of water, lemon juice, sugars, cinnamons, nutmeg and salt.
  3. Cook over low heat until the apples are soft, about 20-30 minutes, stirring frequently.
  4. Remove the cinnamon stick and discard.
  5. Mix the ½ cup water with the cornstarch and stir into apples. Stir constantly until thick, about 10 minutes.
  6. Once thick, remove from heat and cover with plastic wrap. The plastic wrap should be applied directly to the apple filling so it does not develop a skin. Allow to cool completely before using.
Sugar Glaze
  1. Place the confectioners sugar in a small bowl. Slowly add the water 1 Tbs. at a time until smooth and thin.
To assmble the mini pies:
  1. Preheat the oven to 400°F.
  2. Roll out the chilled pie dough and cut out circles. 2 circles are needed for each pie.
  3. Fill one circle with the cooled apple filling.
  4. Brush the edges with egg wash and before topping with a second circle, cut a steam vent. I like using a mini cookie cutter to cut out a shape but slits are also okay.
  5. Then apply the top circle and seal with the tines of a fork.
  6. Brush each top with egg wash and sprinkle with cinnamon.
  7. Bake on a parchment lined baking sheet until golden brown.
  8. Once the pies are cooled, mix the glaze and brush onto each pie. Enjoy!

Oatmeal Cream Pies

I have an obsession with snack cakes.  When I was little I used to tag along with my mom to the supermarket because I knew she would let me pick out a treat.  I was not a kid who liked candy; I always went for the cake.  During high school and college I tried to stay away from junk food–all of a sudden boys were important and so was my waistline.  Years later, pregnant and starving, I craved those nostalgic snack cakes, but they weren’t as delicious as I remembered.  Now I am on a quest to create all my favorite cakes and cookies, starting with these:

Oatmeal Cream Pies

Soft and chewy oatmeal cookies filled with marshmallow cream.  The first time I made these I must have eaten the whole batch.  Okay that might not be entirely true, I shared.  But I didn’t want to.  The next time I made these, I doubled the recipe.  Here’s how it all comes together.  Brown sugar, margarine and eggs go into the mixer.

Creaming ingredients

Then add the corn syrup and vanilla extract.

Flavoring

Finally add in the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt.

Dry Ingredients

When it all comes together, scoop it out onto parchment lined baking pans.  I like parchment paper because then the cookies don’t stick to the pan and there is no cleanup!  This is how they look all scooped out.

Oatmeal Cookie Dough

I need to plan my baking around my sons naps.  This is Charlie napping while I baked these:

Nap Time

These are the oatmeal cookies hot and fresh out of the oven:

Fresh from the oven

I know you are tempted, but try not to eat them until they are sandwiched with cream.  They are not so sweet on their own.   The cream adds the sweetness needed and balances out the flavor.  I know this because I ate one, or two…  Then line them up on a cooling rack.

Cooling Oatmeal Cookies

Next step is to mix up the marshmallow filling.  In a stand mixer whip up shortening, confectioners sugar and vanilla.  Add in some water until it is light and spreadable.  Then add in the marshmallow cream.

Marshmallow Filling Ingredients

Once the cream is all mixed up, it’s time to fill the cookies!  You can use the same cookie scoop or spoon to fill the cookies but I like to use a pastry bag fitted with a plain tip.

Pastry Bag

I piped the cream on half of the cookies.

Piping the Cream

Then sandwiched them together.  That’s the fun part.

Oatmeal Pies

Looking good!  Time to play with Charlie!  How was your nap?

Hello Charlie

Want the recipe?  It’s non-dairy!

Oatmeal Cream Pies
Serves: About 2 Dozen
 
Ingredients
Cookie
  • ¾ cup margarine (1½ sticks)
  • 2 cups brown sugar
  • 2 eggs
  • 2 Tbs. light corn syrup
  • 2 tsp. vanilla extract
  • ½ tsp. salt
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 cups rolled oats
  • 2 tsp. baking soda
  • 3 Tbs. boiling water
Marshmallow Cream Filling
  • 1 cup shortening
  • 2 cups confectioners sugar
  • 1 tsp. vanilla extract
  • cold water
  • 1 cup marshmallow fluff
Instructions
For the Cookie
  1. Heat oven to 350°F.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the margarine and brown sugar until combined.
  3. Add in the eggs, corn syrup and vanilla. Mix until combined.
  4. Add in the salt, flour, baking powder, cinnamon and oats and mix until combined.
  5. Finally, mix the baking soda with the hot water and add it to the batter.
  6. Using a cookie scoop or spoon, drop the dough onto a parchment lined cookie sheet. Allow space between the cookies because they will spread.
  7. Bake at 350°F for 8-10 minutes until very lightly browned.
  8. Allow the cookies to cool before filling and sandwiching them together.
For the Marshmallow Cream Filling
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening with the sugar and vanilla until light and fluffy.
  2. Slowly add in cold water until smooth and creamy.
  3. Add in the marshmallow fluff and mix on low speed until combined. Do not mix too much or the cream will separate.
  4. To fill the cookies with cream I like to use a pastry bag fitted with a plain tip to pipe the cream on one side. A cookie scoop or spoon can be used to scoop cream into the cookies, or spread the cream with a knife.
  5. Sandwich together and enjoy!