Whoopie Pies

Whoopie pies are a relatively new discovery for me, although I understand that they have been around for quite some time.  There are tons of recipes all over the internet for all different kinds of whoopie pies, but if you want to keep it simple, then this is the recipe for you.  I have only made two batches of whoopie pies, but I imagine you can use any kind of boxed cake mix to make a large variety of simple and easy whoopie pies.  So far I have made devil's food and red velvet, which were both ridiculously delicious, but I have plans to try lemon cake with vanilla frosting, and white or yellow cake with chocolate frosting.

Another beautiful thing: you do NOT need to purchase special whoopie pie pans to make these.  A cookie sheet lined with parchment paper will suffice.  Parchment paper is a must have.

Preheat your oven to 375 degrees.

For the cake portion, you will need:
 A box of cake mix and the ingredients it calls for
A box of instant pudding mix (chocolate for chocolate cake, vanilla for white cake, etc. I used chocolate for red velvet as well.)

Mix the ingredients together, adding the pudding mix last.  Scoop onto a cookie sheet lined with parchment paper, making sure to leave plenty of space between them, as they will spread significantly.  Bake for 12-15 minutes, then drag the paper over to a cooling rack.  Let cool completely.

For the marshmallow fluff frosting, you will need:
1 lb butter
2 jars of marshmallow creme (use name brand)
1 lb of powdered sugar
2 tsp vanilla
***for cream cheese frosting, add 4 oz of cream cheese, more or less to taste***

Beat the butter until creamy, then add the marshmallow creme and vanilla.  Slowly add the powdered sugar and beat until fluffy.  Add the cream cheese if desired.  Spread onto cooled cakes and make into a sandwich. Voila!  Whoopie pie!!

Layered Lemon Pie

My husband loves lemon flavored stuff.  Lemon bars, lemon fudge,...lemon pie.  I do have a fantastic recipe for lemon fudge which I will post later on when I get around to it.  But for now, I will share this recipe.  It is delicious, it is a sure-fire crowd pleaser, and it will disappear from your refrigerator in no time flat.  Notice I didn't say it was fast or easy?  This one is time consuming, but epic.  Epic.  I wouldn't lie to you.

Makes 2 Pies.

FIRST LAYER:
Pastry for two single crust pies (9 inches)
1 1/2 c sugar
6 T cornstarch
1/4 tsp salt
2 c cold water
3 egg yolks, beaten
1/3 c lemon juice
1/4 c butter, cubed
1 tsp lemon zest
1 tsp lemon extract

SECOND LAYER:
1 8-oz package cream cheese, softened
1 c powdered sugar
1 1/2 c cold 2% milk (but I'm a rebel and use whole milk)
2 3.4-oz packages instant lemon pudding mix

TOP LAYER:
1 8-oz package cream cheese, softened
1 c powdered sugar
16 oz whipped cream (NEVER use Cool Whip.  That's just wrong.  Don't do it.  Get yourself a 16-oz carton of heavy whipping cream and whip with 4T sugar and a tsp vanilla until stiff peaks form.)

DIRECTIONS:
Line two 9-inch pie plates with pastry; trip and flute edges.  Line UNPRICKED pastry with a layer of foil and bake at 450 for 8 minutes.  Remove foil and bake 5-7 minutes longer or until a light golden brown.  Cool on wire racks.
In a large saucepan, combine the sugar, cornstarch, and salt.  Stir in water until smooth.  Cook and stir over medium heat until thickened and bubbly.  Don't worry.  It really doesn't take that long.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.  Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from heat.  Gently stir in the lemon juice, butter, lemon peel, and extract.  Cool to room temperature without stirring.  Spread lemon mixture into crusts.  Refrigerate 30 minutes or until firm.

In a large bowl, beat cream cheese and powdered sugar until smooth.  Gradually beat in milk.  Add pudding mix; beat 2 minutes longer (why is everything 2 minutes?).  Let stand for 2 minutes, or until soft-set.  Gently spread into pies.  Refrigerate for 30 minutes or until set.

For topping, prepare the whipped cream, then in a large bowl, beat cream cheese and powdered sugar until smooth.  Fold in whipped cream.  Spread over tops of pies.  Refrigerate until set.

You will never eat anything so marvelously perfect again.  This is truly the best summertime dessert ever.

Blueberry Cheesecake Pie

This pie is the most beautiful of beautiful pies.  What makes it so extraordinary is the crust, which is made of several layers of phyllo.  The texture is heavenly and rich, but not as dense as cheesecake.  It's a lighter, fruitier version of cheesecake which is sure to please.  If you don't like blueberries, try substituting blackberries or raspberries.  This is definitely a pie to take to a party.  Everyone will rave!

8 sheets of phyllo dough
6T butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs, lightly beaten
2 c fresh or frozen blueberries (I always use fresh)
1/2 c strawberry jelly (optional--good with or without)
1 c whipped cream


Sliced fresh strawberries and additional blueberries, optional

DIRECTIONS:
Place one phyllo sheet in a greased 9-inch pie plate; brush with melted butter.  Repeat 7 times; trim edges.  Bake at 425 for 6-8 minutes or until edges are lightly browned (center will puff up).  Cool on wire rack.  For filling, in a small bowl, beat the cream cheese, sugar, and vanilla until smooth.  Add eggs; beat on low speed just until combined.  Fold in blueberries.  Spoon into crust.  Bake at 350 for 10 minutes.  Cover edges with foil to prevent overbrowning.  Bake 23-27 minutes longer or until center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate until chilled.  In a small bowl, beat jelly until smooth.  Spread over pie, then spread whipped cream on top.  Garnish with fresh berries.

Then prepare to amaze your tastebuds!