Text 27189, 104 rader
Skriven 2015-05-20 05:04:06 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1011
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Whoopie Pies w/Mint Filling & Chocolate Ganache
 Categories: Cookies, Desserts, Chocolate, Dairy
      Yield: 15 servings

MMMMM--------------------------COOKIES-------------------------------
      2 c  All purpose flour
      5 tb Unsweetened cocoa powder
  1 1/8 ts Baking powder
      1 ts Baking soda
    1/2 c  Unsalted butter; room temp
      1 c  Sugar
      2 lg Egg yolks
      1 tb Vanilla extract
      1 c  Whole milk

MMMMM--------------------------FILLING-------------------------------
    1/2 c  + 2 tb unsalted butter; room
           - temp
    1/2 ts Peppermint extract
    1/4 ts Vanilla extract
      2 c  + 3 tb powdered sugar
    1/4 c  Egg whites
      3    (to 4) drops green food
           - coloring

MMMMM--------------------------GANACHE-------------------------------
      3 tb Heavy whipping cream
    1/2 c  Bittersweet or semisweet
           - chocolate chips

  SPECIAL EQUIPMENT: Pastry bag or resealable plastic bag,
  medium-size star pastry tip

  COOKIES: Position rack in center of oven and preheat to
  375+.F/190+.C.

  Line 2 large rimmed baking sheets with parchment paper.
  Sift flour, cocoa powder, baking powder, and baking soda
  into medium bowl. Using electric mixer, beat shortening,
  sugar, egg yolks, and vanilla in large bowl until well
  blended, about 2 minutes. Add flour mixture in 3 additions
  alternately with milk in 2 additions, beating until
  blended after each addition.

  Drop dough by very rounded tablespoonfuls onto prepared
  baking sheets, spacing 3 inches apart. Bake 1 sheet at a
  time until cookies are slightly puffed and spread but are
  still soft, 8 to 10 minutes. Cool on sheets 10 minutes.
  Carefully transfer cookies to racks and cool completely.
  Repeat with remaining cookie dough.

  DO AHEAD: Cookies can be made 1 day ahead. Store airtight in
  single layer at room temperature.

  MINT FILLING: Using electric mixer, beat shortening,
  peppermint extract, and vanilla in large metal bowl until
  blended. Add powdered sugar, egg whites, and pinch of salt;
  beat until light and fluffy. Add food coloring drop by drop
  for desired shade of green; beat until well blended. If
  mixture looks curdled, place bowl over low heat several
  seconds and beat until smooth. Repeat as necessary until
  smooth.

  GANACHE: Line rimmed baking sheet with parchment paper.
  Bring cream to simmer in heavy small saucepan. Remove from
  heat. Add chocolate; whisk until smooth. Cool until lukewarm
  but spreadable, about 15 minutes.

  Spoon 1 teaspoon ganache onto bottom (flat side) of half of
  cookies. Place cookies, ganache side up, on prepared baking
  sheet.

  Spoon mint filling into pastry bag fitted with medium star
  tip (or spoon filling into resealable plastic bag, squeezing
  filling into 1 corner of bag, then cut off 1/4 inch of
  plastic bag corner to allow for piping). Starting at outer
  edge of bottom (flat side) of remaining cookies and working
  toward center, pipe mint filling in spiral. Place 1
  mint-filled cookie, mint side down, atop each ganache-topped
  cookie, pressing slightly to adhere.

  DO AHEAD: Can be made 2 hours ahead. Store airtight at room
  temperature.

  by Trish Newcomb

  Bon App+¬tit | January 2011

  Yield: Makes about 15 sandwich cookies

  MM Format by Dave Drum - 30 January 2011

  Uncle Dirty Dave's Archives

MMMMM

... Here's a rule I recommend-Never practice 2 vices at once. Tallulah Bankhead

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)