W H A T ’ S C O O K IN G
food
CHOCOLATE BONBON POPS
We used Oreos to get the intense chocolate
flavor of these no-bake bonbons. Find
lollipop sticks in the baking section of large
supermarkets and baking supply stores.
PREP:3 0 MIN. FREEZE:30 MIN. CHILL:! HR.
i
8
chocolate sandwich cookies with
cream filling
0/2
cups pecans,toasted
2
Tbsp. orange liqueur or orange juice
1
Tbsp. light-color corn syrup
2
Tbsp. unsweetened cocoa powder
20
lollipop sticks
i
i2-oz.pkg. milk chocolate or
semisweet chocolate pieces
i
Tbsp. shortening
i. In large food processor bowl combine
cookies and 3/4 cup of the nuts; pulse
until cookies are crushed. Add orange
liqueur, corn syrup, and cocoa powder;
process until combined. Add remaining
nuts; pulse until coarsely chopped.
2
.
Line a large baking sheet with
parchment paper. Shape cookie mixture in
1-inch balls. Place on baking sheet, insert a
lollipop stick, and freeze for 30 minutes.
3
.
In a small saucepan combine chocolate
pieces and shortening. Cook and stir over
medium-low heat just until melted.
Remove from heat. Dip pops in chocolate.
Return to baking sheet. Loosely cover and
refrigerate
1
hour or until chocolate is set.
If using liqueur, flavor will mellow after a
day or two.
m a k e s
20
p o p s .
TO STORE
Place in covered container;
refrigerate up to
1
week.
EACH POP
208 cal, 14 gfat (4 gsat. fat), 4 mg
chol, 71 mg sodium, 20gcarbo,2gfiber,3gpro.
Daily Values: 4% calcium, 7% iron.
RED VELVET
WHOOPIE PIES
Dating from the 1920s, creamy filling
mounded between two big puffy cookies
became a phenomenon. This version has
big taste yet smaller size.
PREP: 45 MIN. BAKE: 7 MIN. PER BATCH
OVEN: 375°F
2
cupsall-purposeflour
2
Tbsp. u nsweetened cocoa powder
Vi
tsp. baking soda
V4
tsp. salt
Vi
cup butter, softened
i
cup packed brown sugar
1
egg
i
tsp. vanilla
Vi
cup buttermilk
1
l-oz. bottle red food coloring (2 Tbsp.)
1
recipe Whoopie Pie Filling,
6
e/ow
1. Preheat oven to 375°F. Line baking
sheets with parchment; set aside. In
medium bowl combine flour, cocoa
powder, baking soda, and salt; set aside.
2
.
In large mixing bowl beat butter on
medium to high 30 seconds. Beat in brown
sugar until light and fluffy'. Beat in egg and
vanilla. Alternately add flour mixture and
buttermilk, beating after each addition just
until combined. Stir in food coloring.
3
.
Spoon batter in 1- or 2-inch diameter
rounds about
V
2
inch high on prepared
baking sheets, allowing
1
inch between
each round.
4
.
Bake 7 to 9 minutes for 1-inch cookies or
9 to 11 minutes for 2-inch cookies, or until
tops are set. Cool completely on baking
sheets on rack. Remove cooled cookies from
baking sheets.
5
.
To fill, dollop Whoopie Pic Filling on
flat sides of half the cookies. Top with
remaining cookies, flat sides down.
MAKES
60 ONE-INCH OR 42TWO-INCH COOKIES.
WHOOPIE PIE FILLING
In medium mixing
bowl beat
lA
cup softened butter and half
an
8
-ounce package softened cream
cheese until smooth. Fold in one 7-ounce
jar marshmallow creme.
TO STORE
Refrigerate in airtight container
up to 4 days. Let stand at room
temperature 15 minutes before serving:
EACH
1
-INCH COOKIE
70 cal, Zgfat (2gsat. fat),
12 mg chol, 49 mg sodium, lOgcarbo, Og fiber, 1
gpro. Daily Values: 2% vit. A, 1% calcium, 2% iron.
I 5 8 DEC TMBFR 2008 BETTER HOMES AND GARDENS
