Pumpkin Whoopie Pies
By Annie Copps

Thursday, October 14, 2010
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pumpkin whoopie pies

So the story I heard about Whoopie pies is that they are originally from Maine and that they got their name from the little kids who came home from school to find a plate of them and exclaimed, "Whoopie!" This recipe gives the delicious treat a seasonal spin.

If somehow you are unfamiliar with whoopee pies they are kinda like a sweet sandwich made traditionally with two small chocolate cakes filled with a whipped, fluffy vanilla filling. They are easy to make and I decided to turbo charge the New England tradion by making the cakes out of pumpkin and the filling with maple syrup.

Combine the usual cake ingredients of butter, sugar, eggs and flour and add pumpkin puree and warming spices such as cinnamon, or ginger to the batter. And for the filling whip together cream cheese and maple syrup… of course you know what you'll say when you pop one into your mouth. Whoopie!

Total time: 40 minutes
Active time: 20
Yield: 6 servings

Ingredients for the Pies
1 stick unsalted butter, melted, 1cooled to room temperature
1 cup packed light brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin puree
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
12/3 cups flour

Ingredients for the filling
4 ounces cream cheese, chilled
1/2 stick unsalted butt, softened
3 T maple syrup
1 cup powdered sugar
A few pinches salt

Heat oven to 350.°

Line two baking sheets with parchment paper.

In a standing mixer with whisk attachment, mix together butter and brown sugar until smooth. Add eggs, pumpkin puree, spices, vanilla, baking powder, baking soda and salt. Using a spatula, fold in the flour.

With an ice cream scoop, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

In a standing mixer or electric beater, cream together the cream cheese and butter. Add sugar, salt and vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Molasses-Tapioca Pudding
By Ming Tsai

Thursday, August 12, 2010
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Serves 4

1/3 cup tapioca (small pearls)
1 cup milk
1 1/2 cups coconut milk
1 small pinch of kosher salt
1 1/2 tablespoons molasses
1/2 cup whipped cream
2 heaping tablespoons brown sugar
Toasted coconut for garnish

Soak tapioca pearls in milk for about 1-2 hours. In a non-reactive saucepot over medium-high heat, combine the tapioca with milk, coconut milk, salt, molasses, and brown sugar.

Cook, stirring constantly, for 5-7 minutes until mixture coats the back of a spoon. Tapioca will become clear and have no resistance when biting through a pearl. Put mixture over an ice bath and stir. When cooled, fold in whipped cream and serve in martini glasses. Garnish top with toasted coconut.
Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the country.

Strawberries Jupiter
By Annie Copps

Monday, August 9, 2010
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Why would anyone in New England eat a strawberry in February? I wait all year for strawberries. I know the season is brief, but I eat my fill. I bake pies and tarts. I make jam. I eat them out of hand. I make ice cream. I freeze them. It’s one of the season’s greatest gifts. There’s nothing like a tart, or this wonderful recipe for Strawberries Jupiter, made with ruby-red strawberries still warm from the sun, just bursting with sweet juice!

1-1/2 quarts fresh strawberries
1/4 to 1/2 cup sugar
1 10-ounce package frozen raspberries
1 tablespoon orange liqueur
1 teaspoon lemon juice
Chopped pistachio nuts
Fresh mint sprigs

Wash and hull the strawberries and dry them on paper towels. Slice the berries, cover with sugar, and chill for several hours. Purée the raspberries in the blender and strain them to remove the seeds. Add the orange liqueur and lemon juice and chill. Just before serving, ladle over the strawberries and garnish with pistachio nuts and sprigs of mint.

Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.

Blueberry and Peach Prosecco Soup
By Lidia Bastianich

Friday, August 6, 2010
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It’s finally summer! Berries are in!

They are sweet, delicious, and full of antioxidants. And there’s no dessert that I love more than a berry and fruit salad, such as this Blueberry and Peach Prosecco “Soup.” It’s a seasonal favorite at our restaurant Del Posto in New York City.

I promise you will enjoy this refreshing dessert for eight — or more.

10 ripe, peeled, and sliced peaches
1 to 2 cups blueberries
1/2 cup powdered sugar
2 oranges
2 lemons
Fresh mint

In a large bowl, set 10 ripe, peeled and sliced peaches, a cup or two of blueberries, add a 1/2 cup of powdered sugar, the juice of 2 oranges and 2 lemons, and about 15 torn mint leaves.

Pour in a half a bottle of sparkling wine (or a little more depending on how thirsty you are!). Prosecco is best; make sure to mix it in well. Let all marinate together for 20 minutes in the refrigerator.

Serve in fancy glasses, as is, or with vanilla ice cream, and you’ve got yourself one fancy and juicy dessert!

lidia bastianichLidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44."

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