Archive for November, 2016

Everything seems better with Bacon in it. Here is a simple recipe for Mini Whoopie Pies

Cookie Shell
1/2 cup soft butter
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 cup buttermilk
6 slices bacon, crisp and crumbled (four for the cookie and 2 for the filling)

Apple Jelly
1/2 cup of apple jelly

Mascarpone Filling recipe
1 1/2 oz. white baking chocolate
2 tablespoons of heavy whipping cream
1/2 cup mascarpone cheese
2 tablespoons soft butter
1/4 teaspoon vanilla
2 cups of powered sugar
(2 slices of the above bacon crumble)

  1. Preheat your oven to 375
  2. Beat the butter, sugar, brown sugar, salt, until creamy
  3. Beat in the egg and vanilla. Add the buttermilk and flour alternately until well
    mixed. Stir in the bacon crumbles
  4. Drop the cookie mixture in rounded teaspoons onto a ungreased cookie sheet
    2″ apart and bake 8 – 10 minutes. Cool completely, then place on a wired rack.

    Mascarpone Filling
    In a small sauce pan, heat the baking chocolate and heavy whipping cream on a low heat until melted and smooth, allow to cool (until slightly warm).
    In a mixing bowl combine the mascarpone and butter at a medium speed until mixed well. Add in the melted chocolate mixture and vanilla and mix until incorporated. Mix in the powered sugar until fluffy, then add in the bacon.

    Build the cookie
    Separate 12 cookies for the tops and 12 cookies for the bottoms.
    Spread about 1/2 teaspoon of the apple jelly onto the top  cookies. Spoon on 2 teaspoons of the mascarpone filling onto bottom cookies, then sandwich together. Refrigerate the whoopee pies for 45 minutes before serving. Store in the refrigerator. Makes about 24 whoopee pies.

    Chef Brian Klauss

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