Showing posts with label ice cream sandwiches. Show all posts
Showing posts with label ice cream sandwiches. Show all posts

Tuesday, June 9, 2015

Whipped Cream Whoopie Pies: My Light Summer Version of the Classic by Cleo Coyle



This is a lighter version of a classic Whoopie Pie. I replaced some of the butter with canola oil and used yogurt for added nutrition. The chocolate flavor is delicious and the texture soft and brownie-like. They're wonderful eaten warm, just out of the oven, and remain one of my favorite coffee break snacks.

Thus...
You can drop this batter into a bigger and thicker cookie, which will give you a cookie that tastes like a brownie. 


OR...
You can drop the batter into smaller cookies, which are perfect for making tasty, little ice cream sandwiches, a summertime version of a Whoopie Pie! 

On the ice cream sandwich making: I’ve used softened frozen yogurt, ice cream, and gelato. But my favorite version is a "cheater" ice cream Whoopie Pie using whipped cream or Cool Whip, which is even lower in fat and calories. It’s also economical... 


The prices for low-fat frozen desserts are fairly high for the amount per box. So while my homemade frozen treats are about the same calories as (say) a Weight Watchers ice cream sandwich, they're also fun to make, you can control your flavor and ingredients, and they’re much easier on ye olde budget. 


Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.




A good reason to…

Eat with joy! 

~ Cleo 



Cleo's Whipped Cream 

(or Ice Cream) Whoopie Pies!

For free recipe PDF,
click here.


To download a PDF of this recipe that you can print, save, or share, click here.

Makes about 24 large or 48 small, 
soft, brownie-like cookies


Ingredients

5 tablespoons butter, melted 
1/3 cup oil (I use canola) 
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon Kosher salt or coarse sea salt 
3/4 cup light brown sugar 
1/2 cup white, granulated sugar 
1 cup plain yogurt (low-fat yogurt is fine, but
   do not use nonfat; you can also use sour cream) 

2 large eggs, lightly beaten with fork 
1 teaspoon vanilla extract

*Add fiber to this recipe by replacing half of the all-purpose flour with "white whole wheat" flour.


Directions:


Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool. 

Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Whoopie Pie cookies will be tough instead of tender.

Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookie, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, or gelato.

CHEATER ICE CREAM SANDWICHES: For a tasty, much lower calorie alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-whip whipped cream to make my chilly cheater treats.



4 QUICK
TROUBLESHOOTER NOTES:

(A) Line the plate:
 When making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them up separately, and store them in the freezer.

(B) Cover lightly: When using whipped cream, be sure place the top cookie on very gently

(C) Allow time to freeze: The whipped cream will freeze after two to three hours.


Prefer that heavier marshmallow filling?
Here you go...


More Traditional Whoopie Pie Filling…

1 cup solid vegetable shortening or butter
1 1/2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt (if using unsalted butter)
2 cups Marshmallow Fluff
(optional) 1 or more tablespoons whole milk

In a medium bowl, beat together the shortening (or butter), sugar, and vanilla. If using unsalted butter add a pinch of salt. Now add the Marshmallow fluff and beat until well blended. If too thick for your taste, beat in a bit of milk until you like the consistency.

F O O D I E 
P H O T O S









Troubleshooting:

If using whipped cream in a can, you'll need to double dose
the cream after about an hour in the freezer. Here's why:
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick. 


See the results in the photo below.






For free recipe PDF,
click here, and...

* * * * * * *


May you...




Eat with joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here


* * * *

Fun author news
for our readers...


Thanks to American University Magazine
in Washington, D.C.
,
for featuring us
in their Spring Issue...

Strange but true... They hired our
very talented cover artist, Cathy Gendron,
to paint us 
as if we were in one of
our Coffeehouse Mystery covers.

To see the article online,
click here for the free magazine app
or

click here to read
the Cleo article and enjoy!


******************



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery


* A Best Book of the Year
Reviewer's Pick - King's River Life


* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
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Or learn more about the 
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Thanks for stopping by the Kitchen! 



Cleo



Tuesday, May 22, 2012

Brownies and Cream – My Lite Frozen Treats for Summertime Snacking from Cleo Coyle





The first time I heard the word Brookie, I thought it was slang for a resident of Brooklyn, New York. In fact, it’s a cross between a brownie and a cookie, and this Brookie is my favorite recipe for the summer. (I adapted it from another recipe--Cuppa Joe Mocha Drops--which I originally created to make use of my leftover coffee.)

This is a lighter version of that cookie. I replaced much of the butter with low-fat yogurt and canola oil. The chocolate flavor is delicious and the texture soft and brownie-like. They're wonderful eaten warm, just out of the oven, and remain one of my favorite coffee break snacks.

Thus...
You can drop this batter into a bigger and thicker cookie, which will give you a "Brookie" that tastes like a brownie. 


OR...
You can drop the batter into smaller, thinner cookies, which are absolutely perfect for making tasty, little ice cream sandwiches. (As Sue mentioned in the comments, they're kind of a lighter, summertime version of a whoopie pie.)

On the ice cream sandwich making: I’ve used frozen yogurt, sorbet, and sherbet. Below, I’ll show you how I make "cheater" ice cream, which is even lower in fat and calories. It’s also economical. To wit... 


The price of low-fat frozen desserts has been going through the roof--unlike shares of Facebook stock, lol. Actually, I'm not kidding here. In NYC these days, a box of Weight Watchers ice cream sandwiches goes for around seven dollars (for six sandwiches, yikes!). So while my homemade frozen treats are low in fat and fun to make, they’re also much easier on ye olde budget. Another very good reason to…


Cleo Coyle, Brookie baker,
is author of The Coffeehouse
Mysteries




Eat with joy! 
~ Cleo








Cleo Coyle’s
"Brookies" & Cream
Lite Frozen Sandwich Treats

To download a PDF of this recipe that you can print, save, or share, click here.



Makes about 24 large Brookies or 48 small



Ingredients


5 tablespoons butter, melted 
1/3 cup oil (I use canola) 
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon Kosher salt or coarse sea salt 
3/4 cup light brown sugar 
1/2 cup white, granulated sugar 
1 cup low-fat plain yogurt (do not use nonfat) 
2 large eggs, lightly beaten with fork 
1 teaspoon vanilla extract


*To make this recipe even healthier, replace half of the all-purpose flour with "white whole wheat" flour.


Directions:



Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool. 


Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Brookies will be tough instead of tender.



Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large Brookies, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller Brookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the Brookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, sorbet, or sherbet.


CHEATER ICE CREAM SANDWICHES: For a tasty, very low calorie and low fat alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos below, which will show you how I use Reddi-wip whipped cream to make my chilly cheater treats.




4 QUICK
TROUBLESHOOTER NOTES:

(A) Line the plate:
When making Brookies into ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half may stick to the plate. I place small pieces of plastic wrap down on the plate, fill each sandwich, wrap each one up separately, and store them in the freezer to be eaten over the course of the week, during my coffee breaks. 


(B) Cover lightly: When using whipped cream, be sure place the top Brookie on very gently(C) Allow time to freeze: The whipped cream will freeze after two to three hours.


Prefer a richer buttercream
or whoopie pie marshmallow filling? 
For a richer dessert, put two Brookies together with a vanilla buttercream or chocolate frosting filling. For an easy, delicious Mocha Frosting Filling recipe, download my Cuppa Joe Mocha Drops recipe, which includes directions for this tasty chocolate-coffee frosting. Get the PDF by clicking here.


For a classic Whoopie Pie filling recipe, check out my reply to Sue in the comments after this post, where I posted a traditional filling recipe that uses marshmallow creme. Enjoy!

 
F O O D I E 
P H O T O S










Troubleshooting:

When making my "cheater" ice cream sandwiches

with either whipped cream or Cool Whip,
be sure to place the tops on very gently!

If using whipped cream in a can, you'll need to double dose
the cream after about an hour in the freezer. Here's why:
After the initial hit, the air in the cream deflates.
But no worries. The double dosing really does the trick.


See the results in the last photo below.








Enjoy Your
Memorial Day Weekend,
Everyone!

~ Cleo Coyle, author of 


To get more of my recipes, enter to win
free coffee, or learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.