Tag Archives: chocolate

Whoopie Pies

Dessert, Fun Stuff, Lite and Weight Watcher Recipes January 21, 2026 Leave a comment

The history of Whoopie Pies is an interesting part of American food culture, mainly in the Northeastern U.S. They likely started in the early 1900s, possibly in Pennsylvania or Maine. The name “Whoopie” may come from children’s exclamations of joy or surprise when discovering the sweet filling inside. These treats have become a beloved regional specialty, reflecting local culinary traditions and history.

Cookie Ingredients

  • 1 cup sugar
  • ½ cup shortening
  • 1 egg
  • 1 egg yolk
  • 2 cups of all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon of baking soda
  • ½ cup hot water
  • 2/3 cup buttermilk

Cookie Process

  1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  2. Beat together sugar and ½ cup shortening at high speed with a stand mixer until fluffy.
  3. Add the egg and egg yolk and beat until incorporated.
  4. In a separate bowl, stir together the flour, cocoa powder, and salt; set aside.
  5. Dissolve baking soda in the ½ cup of hot water; cool slightly.
  6. Add the flour mixture, the soda mixture, and 2/3 cups of buttermilk alternately to the sugar, shortening mixture.
  7. Beat at a medium speed until well mixed.
  8. Drop batter by rounded tablespoonfuls 2 inches apart onto a parchment paper lined cookie sheet. Bake for 8 – 10 minutes.
  9. Cool cookies on a cookie rack. Yields 48 cookies.

Filling Ingredients

  • 2 cups sifted powdered sugar
  • ½ teaspoon of meringue powder
  • 1 teaspoon vanilla
  • ½ cup shortening (such as white Crisco)
  • ¼ cup butter

Filling Process

  1. In a stand mixer, add shortening and butter, vanilla, 1 teaspoon of water and beat at high speed until light and fluffy.
  2. Turn mixer to low and gradually add powdered sugar and meringue powder.
  3. Beat on high until mixture is light and fluffy. If mixture is too thick to spread, add 1 teaspoon of water at a time, until it is spreading consistency.
  4. Spread some filling on the flat side of half the cookies, top with the remaining cookies, flat side down.
  5. Store in the refrigerator.

The Science behind Chocolate Chip Cookies

Dessert, Fun Stuff January 6, 2026 Leave a comment

This article was originally published on Facebook several years ago, the author is unknown. I wanted to share it on my website, www.KitchenMoxy.com for my own reference, and because the article is brilliant, and because science explains why there are so many different kinds of chocolate chip cookies, such as soft, chewy, overcooked, undercooked (the best), hard, and crispy. You might assume that everyone who makes chocolate chip cookies follows a similar recipe, but that is not the case. I have a recipe that I have used for 40 years, and my family always requests it when I bake cookies. This recipe results in cookies that are soft, chewy, and delicious. It includes a box of instant vanilla pudding mix and baking soda, but no baking powder. The article explains the science behind how these ingredients influence the cookie’s texture. I encourage you to experiment with different recipes and find your favorite type of cookie.

Here, relying on the experts’ help and based on the classic Nestle Toll House Chocolate Chip Cookie recipe:

  • Ooey-gooey: Add 2 cups more flour.
  • A nice tan: Set the oven higher than 350 °F. degrees (maybe 360°F.). Caramelization, which gives cookies their nice brown tops, occurs above 356°F. degrees.
  • Crispy with a soft center: Use 1/4 teaspoon baking powder and 1/4 teaspoon baking soda.
  • Chewy: Substitute bread flour for all-purpose flour.
  • Just like store-bought: Trade the butter for shortening. Note that this ups the texture but reduces some flavor; I suggest using half butter and half shortening.
  • Thick (and less crispy): Freeze the batter for 30 to 60 minutes before baking. This solidifies the butter, which will spread less while baking.
  • Cakey: Use more baking soda because it releases carbon dioxide when heated, which makes cookies puff up.
  • Butterscotch flavored: Use 3/4 cup packed light brown sugar (instead of the same amount of combined granulated sugar and light brown sugar).
  • Uniformity: If looks count, add one ounce corn syrup and one ounce of granulated sugar.

Note: Chilling the dough for at least 24 hours before baking deepens all the flavors.

Chocolate Covered Strawberry Shots

Dinner Ideas December 29, 2025 Leave a comment

These Chocolate Covered Strawberry Shooters are the ultimate indulgence for your next gathering. Perfectly portioned for a sweet and boozy treat, these shooters are as visually stunning as they are delicious. Whether it’s a chic dessert cocktail or a playful toast to the evening, they’re guaranteed to impress.

Ingredients

  • I recommend Ghirardelli chocolate wafers found in any grocery baking isle.  
  • 1 part Vanilla vodka
  • 1 part Godiva Liquor
  • 1 part Chocolate syrup
  •  Whipped cream
  • Sprinkles
  • Parchment covered pan

Process

  1. Cut the point of the strawberry off the bottom of a large, fresh strawberry so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable.
  2. Hull out the strawberries using a paring knife and grapefruit spoon, be careful not to make the walls too thin or they’ll break.
  3. Pat the strawberries inside and outside dry with a paper towel before dipping in melted chocolate.
  4. Remove from melted chocolate and place on parchment paper to allow chocolate to drip forming a base for strawberry to stand freely.
  5. Freeze chocolate covered strawberries until chocolate has formed a hard shell.  
  6. Mix the vodka, Godiva Liquor and chocolate syrup together. Pour liquid into each individual strawberry, top with whipped cream and festive sprinkles.