SALTED-CARAMEL WHOOPIE PIES
For the velvety filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into buttercream. A rim of pink rock salt brings it all together so every bite has a delicate balance of sweet and salty. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield About 10
Number Of Ingredients 20
Steps:
- Cookies: Preheat oven to 375 degrees. Whisk together flour, baking powder, kosher salt, cinnamon, and allspice. In another bowl, combine milk and vanilla.
- In a large bowl, beat butter with granulated and brown sugar on high speed until smooth, about 3 minutes. Add egg; beat until pale, about 2 minutes. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture. Increase speed to medium-high and beat until just combined, about 10 seconds. Transfer mixture to a pastry bag fitted with a 5/8-inch round tip (such as Ateco #808).
- Pipe 2 1/2-inch-diameter mounds onto 3 parchment-lined baking sheets, spaced about 3 inches apart (no more than 8 per sheet). Bake, rotating sheets halfway through, until cookies spring back when lightly pressed, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
- Caramel: In a small high-sided saucepan over medium heat, combine sugar, salt, and 2 tablespoons water, stirring until sugar is dissolved. Continue to cook, without stirring, and washing down sides of pan with a wet pastry brush to prevent crystals from forming, until caramel is a deep amber, 8 to 10 minutes. Remove from heat.
- Carefully whisk in cream (it will spatter), then butter, until combined. Let cool completely, about 45 minutes.
- Buttercream: Meanwhile, in a large bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar, 1/4 cup at a time, beating after each addition, until combined, 1 to 2 minutes. Beat in vanilla.
- Beat caramel into buttercream on medium speed, scraping down sides of bowl as necessary, until smooth, about 3 minutes. Makes 2 cups.
- Put buttercream in a pastry bag fitted with the 5/8-inch round tip. Pipe 2 tablespoons onto flat sides of half of cookies, then sandwich with remaining cookies. Refrigerate until firm, about 30 minutes.
- In a small bowl, stir together rock salt and sanding sugar. Roll edges of sandwiches in sugar-salt mixture. (Whoopie pies can be refrigerated in airtight containers up to 3 days.)
GOOEY CARAMEL APPLE HAND PIES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h35m
Yield 8 hand pies
Number Of Ingredients 8
Steps:
- Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.
- Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.
- Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.
SALTED CARAMEL WHOOPIE PIES
These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling .
Provided by By Bree Hester
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
- For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
IMPOSSIBLY EASY SALTED CARAMEL APPLE MINI PIES
A yummy Bisquick® batter, apples and cinnamon bake up to make impossibly delicious little "apple pies" topped with whipped cream, caramel, pecans and sea salt. You won't miss the traditional pie crust!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
- In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
- Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 serving, Sodium 140 mg, Sugar 15 g, TransFat 0 g
SALTED CARAMEL APPLE PIE RECIPE BY TASTY
Here's what you need: large granny smith apples, lemon juice, all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, premade pie crusts, large egg, heavy cream, light brown sugar, honey, unsalted butter, sea salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
- Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
- Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
- Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
- In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
- Whisk in the butter and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
- Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 644 calories, Carbohydrate 102 grams, Fat 27 grams, Fiber 8 grams, Protein 5 grams, Sugar 66 grams
SALTED CARAMEL APPLE WHOOPIE PIES
Steps:
- Heat oven to 375. In a large bowl, blend Margarine, Brown Sugar, Applesauce, Vanilla and Shortening with a hand held electric mixer until smooth. In another large bowl, mix Flour, Whole Wheat Flour, Cinnamon, All Spice and Ginger with a whisk until blended. Then add Margarine mix to the Flour Mix and blend with an electric mixer until smooth. You want to watch out for any clumps of Margarine. Then add the Baking Soda and blend on a medium speed for a little over 1 minute. Spray your cookie sheet with Baking Spray. Use the frosting gun or pastry page to make even "coins" or cookies evenly spaced on your sheet. Bake for 8 to 10 minutes or until they are golden brown. Let them cool on a wire rack. In a 2-quart saucepan, melt Margarine over a medium heat. Right at the point where it's no longer solid, stir in Brown Sugar and Sea Salt. Heat the mixture to a boil, stirring constantly. Once the Sugar and Salt are melted, stir in the Soy Milk. Let it boil for about 1 min while stirring constantly. Then remove from heat and let your Caramel sauce cool until it's lukewarm, about half an hour. After it's cooled, gradually whisk in the Powdered Sugar. It's important to add it a little at a time, stir it up, and repeat, until it's all in there in a smooth mixture. If it's too stiff, you can add in a little extra Soy Milk a few drops at a time or more powdered sugar if you want it thicker. Crush your Peanuts with a masher and spread them out on your cutting board. Once your cookies are room temperature, put your frosting in your frosting gun or pastry bag. Cover one cookie's underside with frosting and then put another cookie on top. Then gently press the cookies to make the frosting peak out. Then roll the cookies in the crushed Peanuts to cover the frosting.
SALTED CARAMEL APPLE PIE A LA MODE
Apple pie in a tender crust is served warm with vanilla ice cream, a drizzle of caramel topping, and a pinch of Diamond Crystal® Coarse Sea Salt.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 8
Number Of Ingredients 18
Steps:
- Blend flour and 1 teaspoon Diamond Crystal® Fine Sea Salt in mixing bowl. Cut shortening into flour mixture using a pastry blender until it resembles pea-sized crumbs. Sprinkle ice water over the top, 1 tablespoon at a time. Mix gently with a fork after each addition until dough holds together. Divide the dough into 2 pieces; one a little larger than the other. Flatten into round disks, wrap in plastic film, and refrigerate for at least 30 minutes.
- Put apple slices in a large bowl and sprinkle with lemon extract. Combine sugar, flour, cinnamon, nutmeg, allspice, ginger, Diamond Crystal® Fine Sea Salt in a small bowl. Sprinkle sugar mixture over apples and mix to distribute evenly.
- Preheat oven to 425 degrees F (220 degrees C).
- Lightly flour flat rolling surface. Roll out the larger disk until it is 2 inches bigger than the pie plate. Carefully place crust into bottom of pie plate, and press evenly into bottom and sides. Pierce the botton with a fork several times. Fill bottom crust with filling and dot with butter pats.
- Roll out top crust and carefully place over top. Fold bottom crust edge over top and flute. Cut 2 to 4 slits in top. Cover edges of crust with aluminum foil.
- Bake for 50 minutes. Remove foil for the last 15 minutes. Cool on rack. Serve warm, if desired.
- Make topping just before serving. Place caramels in a microwave-safe bowl. Add 1 tablespoon of water. Heat for 1 minute at a time on high stirring after each time until caramels are creamy, but no more than 3 minutes. Add additional water, if needed, to get desired consistency.
- Top slices of pie with your favorite vanilla ice cream. Drizzle caramel sauce over ice cream and pie. Then sprinkle a pinch of Diamond Crystal® Coarse Sea Salt over the caramel sauce.
Nutrition Facts : Calories 629.7 calories, Carbohydrate 93.8 g, Cholesterol 17.6 mg, Fat 27.7 g, Fiber 4.4 g, Protein 6 g, SaturatedFat 8.9 g, Sodium 687.4 mg, Sugar 60.2 g
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