Tag Archives: Confectioners sugar

Whoopie Pies – Maine

Whoopie pies are the state treat of Maine (not be confused with the state dessert which is blueberry pie). Labadie’s Bakery in Lewiston, Maine, takes credit for inventing this confection way back in 1925.

Whoopie Pies - Maine

Whoopie pies come in various flavors combinations (both the cake and the filling), but in our humble opinion, the classic recipe is really the epitome of a perfect dessert. The outside is two soft chocolate cakes, that surround a fluffy, vanilla marshmallow-y filling. YUM! We have been making this recipe for years and years to much acclaim. No one can resist a whoopie pie. Why would you even want to?

Acadia National Park in Bar Harbor is the second most visited national park east of the Mississippi. Visitors who make the trek up Cadillac Mountain, the highest peak on the Eastern Seaboard, can claim to be the first people to see the sun rise, at least for part of the year.

Whoopie Pies

  • Servings: 12-15 pies
  • Difficulty: moderate
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Ingredients

For cakes:

  • 2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup sugar

For filling:

  • 2 cups marshmallow spread
  • 1 stick unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 cup confectioners sugar

Instructions

For cakes:

In a medium bowl, add flour, cocoa, baking soda and salt. Set aside. In a measuring cup, combine milk and vanilla. Set aside. In the bowl of a stand mixer, add egg and oil. Mix well until well combined. Add sugar and continue mixing, until well combined. With the mixer running, alternate adding the flour-cocoa mixture, with the milk mixture. Mix until just combined and no flour pockets appear in the batter.

Drop tablespoons of batter on a baking sheet lined with parchment paper. This will yield between 24 and 30 cakes depending on the size. Bake at 350 degrees for 5-7 minutes or until the tops spring up when touched. Let cool on wire rack.

For filling:

Combine marshmallow spread, confectioners sugar, butter and vanilla in a clean bowl of a stand mixer. Beat on medium speed until well combined. Filling should be light and fluffy. When cakes are completely cool, spread filling on half of the cakes. Put cakes together to form a sandwich.

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Sugar-Dusted Goodness: Zeppole – New Jersey

Even though it was battered by Hurricane Sandy in 2012, the Garden State is known for its beautiful shore. A favorite food from the boardwalks of Seaside or Wildwood is the delectable delight of sugar-coated fried dough known as zeppole. Also known as sfingi,

19 w label

zeppole are associated with the Feast of St. Joseph on March 19th, but they can be found year-round at family-run pizzerias, street fests and church festivals thanks to the state’s large Italian population. Many variations on the basic recipe exist: Some are filled or topped with a pastry cream; some are even savory with bits of chopped anchovy. We like the street fair version best, made with ricotta and dusted with powdered sugar.

Check out the Atlantic City Beer and Music Fest, March 20-22, 2015, featuring over 1,000 beers from 150 breweries.

Zeppole

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 teaspoons sugar
  • 2 eggs, beaten
  • 1 cup low-fat ricotta cheese
  • 1/4 teaspoon vanilla extract
  • Confectioners sugar for dusting
  • Vegetable oil for frying

Instructions

Mix dry ingredients first, then add egg, ricotta and vanilla, mixing just until the dry ingredients are incorporated. Batter should be sticky. In batches, drop by tablespoonful into oil heated to 375 degrees. Fry on both sides until golden brown, about 4 minutes. Remove with slotted spoon onto paper towels to drain excess oil. While still hot, place into a paper bag with confectioners sugar, close bag and shake. Remove and serve warm.