Candy Corn Pebbles™ are a new limited-edition version of Pebbles cereal. It's packed with candy corn goodness. These easy whoopie pies are perfect for sharing and sure to liven up any Halloween party spread!
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I'm not Irish. But I don't care, I'm still down to wear green things and eat copious amounts of corned beef and cabbage and Irish cream-laden desserts. Everyone's Irish on St. Patrick's Day, don't you think?I made a little snack to share with you. I didn't dye anything green, but I did use some nice Irish alcohol in my dessert. I had made these Irish car bomb cupcakes a few years back and they were such a hit that I thought it would be fun to test out another dessert with chocolate, Irish stout, and Irish cream. Enter these cute little mini chocolate cakes, loaded with buttercream frosting.And the super duper fantastic supercalifragilisticexpialidocious part? They are just four Weight Watchers PointsPlus per cake and they are incredibly easy. Yeahhh buddy! Give some to friends. Give some to your building concierge. I did. They liked them.You will too. I promise.
Recipe courtesy of The Fancy Duckling"This cake is indigenous to the island of Jamaica and was named after the island’s national bird (the hummingbird). It is also referred to as the Doctor Bird cake (Doctor Bird is another name for the island’s national bird). The cake made its way down south, where it became popular after a 1970s Southern Living recipe.It's made with bananas, pineapples, spices, vanilla and pecans, and often accompanied by cream cheese frosting."The Fancy Duckling is an actress, writer, and avid gluten-free baker.After a chronic illness changed her diet seven years ago, she became determined to create a delectable birthday cake that was as delicious as the one from her childhood memories. Find more recipes at her website, thefancyduckling.wordpress.com, or contact her at firstname.lastname@example.org
A flavorful twist on a classic makes these Salted Caramel Whoopie Pies a must for your dessert spread. Hood Sour Cream in the frosting and the cake make for a sweet flavor with a little zip. Don’t be surprised when everyone reaches for seconds! For more delicious seasonal recipes visit Hood.comSalted Caramel Whoopie Pies from Hood are our new favorite thing.Salted Caramel perfection. Recipe courtesy of Hood.
These stout whoopie pies are cake-like, but sturdy enough to keep their shape. The confectioners’ sugar based buttercream filling is flavored with stout. These are simple to make. Just open up a bottle and get baking. The pies are best if served the same day they are baked, but they can be held overnight in which case I would assemble them and individually wrap in plastic wrap.
Whoopie pies — those traditional New England treats — are like little cakes in the shape of cookies, and they typically sandwich a thick layer of frosting. In this recipe, chocolate whoopie pies sandwich fresh cherry ice cream to make a frozen version of Black Forest cake. You don’t have to be from New England to enjoy these sandwiches.
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By definition a whoopie pie is a sandwich of soft, chocolate cakes with a fluffy filling, usually containing marshmallow in some form. They remind me of the prepackaged variety like Suzy Q’s and Little Debbies that I liked as a child. Whoopie pies are more of a comfort treat than cupcakes to me, but I guess I am lucky that I can no longer eat those processed ones (since they probably taste better in my memory) because I have Celiac. Therefore, I have the opportunity to recreate gluten-free versions and make them much better than the mass-produced types.
While developing this recipe, I never realized there were so many types of chocolate cake, and ultimately decided that devil’s food cake was the best choice. To add depth to the chocolate, I used buckwheat and teff flours*, as well as a small amount of coffee. (I prefer to bake using weight in grams (g) for ease, differentiating densities of gluten-free flours, and guaranteed, fail-safe results.) Lately, I have been making marshmallows with maple syrup for the flavor complexity and to avoid the over-processed high fructose corn syrup. And after a few tests and trials, I created the ultimate gluten-free devil’s food cake that is moist, light, and fluffy.
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Ingredients: 1 c shortening 2 c sugar 2 eggs 4 c flour 1 c cocoa 2 tsp salt 2 tsp baking soda 1 c sour milk 1 c hot water 1 tsp vanilla Preheat oven to 400FCream shortening and sugar together. Add eggs and mix well.Add remaining ingredients and ...