Curry Turnovers

*curry turnover feature photo

These curry turnovers are something you can get at a lot of Chinese bakeries and dim sum places. Unfortunately, I live in a small city where those such things do not exist😦 However, I can still get my flaky curry deliciousness because they are fairly simple to make at home!

*open curry turnover

Just look at that flaky crust eek! In this photo, I filled the pockets with leftover curry that I mashed up a bit so there wouldn’t be giant pieces of potato and such.

They are so good fresh out of the oven. Your whole kitchen will smell like the warm spices of curry. Ahhhhh🙂

*curry turnover

Despite being dim sum, they are pretty quick and easy to make. You can even make the dough and filling a few days ahead of time and assemble when you want to eat them! You can even substitute the dough for puff pastry (though I prefer the texture of this pie dough; it’s awesome).

The first version of this recipe that I tried, it involved a complicated process of two different doughs that you layer and fold to create the flaky texture. However, I find that it is too much trouble for what it’s worth. The version I created is way quicker and (I think) more tasty. It’s less dry and more flavorful!


Oven Temperature: 375˚F
Baking Time: 20-15 minutes
Makes: 12 turnovers

curry filling
oil for stir frying
4 ounces ground pork or chicken
1 medium onion, finely chopped
1 scallion (green onion), finely sliced
1 small potato, finely diced
1 celery stalk, finely diced
2 teaspoons curry powder (we used sweet yellow curry)
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon cornstarch mixed with 2 Tablespoons water
*note* this filling can be substituted for any cooked filling – just make sure to chop or food process it into smaller pieces

1 1/3 cups all-purpose flour
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegetable oil
1 egg yolk
3 to 4 Tablespoons milk

for brushing
1 egg yolk beaten with 1 teaspoon milk

curry filling
In a frying pan, heat about a tablespoon of oil until hot. Stir fry the ground pork or chicken until browned. Make sure to break the meat into small chunks with a spatula as it is cooking. Then, transfer the meat into a bowl.

Add a little more oil into the pan. Then add in the onion, scallion, potato, and celery. Stir fry until the onion becomes translucent and the potatoes are softer. Then add in the cooked meat, curry powder, salt, and sugar. Mix well to combine. You can taste the filling now and adjust to your liking.

Now add in the cornstarch slurry and cook until the sauce thickens.

Transfer to a plate and cool. While it is cooling, make the dough for the turnovers!

In a bowl, stir together the flour, curry powder, pepper, salt, and baking powder.

Combine the egg yolk with the vegetable oil.

Then pour the oil mixture into the flour mixture. Add the milk, a tablespoon at a time, until the dough is moistened and forms a ball. Knead it a couple of times to make sure all the ingredients are incorporated.

On a lightly floured surface, roll the dough to ~3/8 thick. Then use a ~3 inch circle cookie cutter to cut out circles of dough. Roll the circles thinner to ~1/8 inch thick.

Alternatively, take pieces of dough and roll into 12 balls. Then flatten and roll out to ~1/8 inch thick. This takes a little more time and the circles won’t be as even, but it works if you don’t have a circle cookie cutter!

Cover the dough circles with a damp paper towel or cloth to prevent them from drying out as you work with them, one at a time.

First, preheat your oven to 375˚F.

Place a scoop of filling in the center of one dough circle. Then fold in half. Squeeze the edges shut so the filling does not come out. Then either crimp into a rope border or use a fork to seal the sides shut. There are some good videos online that you can check out to learn how to make a rope border.

Place the finished turnover on a baking tray, lined with foil or a silicon baking mat. Repeat the process for the rest of the dough and filling.

Then, brush the egg yolk and milk mixture onto the finished turnovers.

Bake the turnovers for 20-25 minutes or until golden brown. If the turnovers are not browning very well, brush more egg yolk and milk onto them. I would check halfway through baking to see if they need more brushing.

Cool for 5 minutes so you don’t burn your tongue (I speak from experience…) and enjoy!

Captain America Macaron

cap macaron feature

Happy Fourth of July! After seeing the Captain America: Civil War movie, I knew I had to make something Captain America themed. And what better way to celebrate the Fourth of July than with some American themed desserts!

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These macaron emulate Captain America’s shield and also a simple Captain America face using dyed batters. I filled them with a variety of flavors. I made a simple vanilla pastry cream, an orange pastry cream, and a chocolate pastry cream. Pastry creams are thick like a ganache or buttercream, but aren’t as rich or sweet, which goes great with the sweet macaron shells.

cap macaron with face

Macaron may seem a little daunting for first-timers, but no matter how they turn out, they are sure to be delicious! This is an Italian meringue recipe, so it is more stable, meaning prettier macaron and higher chance for success.

My favorite thing about macaron is the versatility. You can pipe them into tons of shapes and patterns. The flavors are also endless since they are mostly based on the fillings. Another thing that’s great is that the designs don’t take tons of time to set like royal icing cookies. It’s faster and a little less messy, in my opinion, although a little bit trickier.

Whatever your take on these little desserts, you should definitely try them if you haven’t before, and making them yourself will save you a ton of money (since they go for ~$2 each these days!)

cap macron side


Oven Temperature: 285-315˚F
Baking Time: 15 minutes
Makes: 30 macaron

Pastry Cream
2 1/2 Tablespoons cornstarch
2 1/2 Tablespoons white sugar
2 egg yolks
1 cup milk
2 Tablespoons white sugar
1 Tablespoon butter
1/2 teaspoon vanilla
melted chocolate or ganache to taste
1 orange

150 grams almond flour
150 grams icing sugar
110 grams egg whites ***divided in half***
35 grams water
150 grams granulated sugar

Royal Icing
1 egg white
~1 1/2 cups powdered sugar

First prepare the fillings. In a medium-sized bowl, whisk together the cornstarch, and 2 1/2 Tablespoons of sugar. Then whisk in the two egg yolks.

In a saucepan, whisk the milk and 2 Tablespoons of sugar over medium heat. Bring to just simmering. Turn off the heat.

Slowly ladle in the hot milk into the egg yolk mixture, whisking constantly. Then return the mixture to the saucepan over medium-low heat, whisking constantly so it doesn’t burn. Cook until the mixture is thick and boiling.

Then remove from the heat. Stir in the butter and vanilla. Portion this into three heat-proof containers.

In one container, zest one orange and mix with the pastry cream. In another, stir in the melted chocolate or ganache.

Cover all three containers with plastic wrap. Refrigerate until completely chilled.

Prepare a baking pan (preferably thick bottomed) with parchment or a silicone baking mat. Also prepare two mixing bowls. I like to wipe down the mixing bowls with a little bit of vinegar to get rid of any residue that could interfere with the meringue.

Sift together almond flour and icing sugar into a large mixing bowl. Mix in half (55 grams) of the egg whites with a spatula. The mix should be pasty and thick.

In a separate (heat resistant) bowl for a stand mixer, pour in the remaining half (55 grams) of egg white. Beat the egg whites on low speed for 30 seconds or until frothy. Make sure not to over-beat or the protein will separate out and the meringue might not form properly!

In a sauce pot, mix the water and granulated sugar together. Use a candy thermometer to heat until the sugar is at 240˚F. Once the mixture is at the right temperature, immediately take it off the heat and begin pouring it slowly into the bowl with the egg white. Turn the mixer to a medium speed and continue beating as you pour in the hot sugar in a thin stream. Once all the sugar is incorporated, beat on high speed until the bowl is not hot to the touch. This is an Italian meringue.

Next, put all of the meringue into the almond paste mixture and carefully fold it until the meringue is almost mixed through. There will still be streaks of meringue and streaks of almond paste. This is ok. Then divide the batter into two more bowls. If making just the Captain America shields, portion out 1/2 for the red batter, 1/3 for the white batter, and 1/6 for the blue batter. Basically, you want the most for red and the least for blue. If making the faces as well, divide the batter into 3, but make the white portion the smallest.

Then transfer the batters into piping bags with a round tip at the end. You may want a small and large round tip for the blue batter for the shields and the faces.

Now preheat your oven from somewhere between 285-315˚F. Each oven is different. If you’re not sure what will work, try 300˚F as a happy medium and figure out where to go from there.

To make the shields, pipe a small circle of red batter (~3/4 inch in diameter). Then pipe with the white batter on top of it. Place the tip of the piping bag in the center of the circle and squeeze to form another circle on the red one, creating a ring of red around the white. Repeat with the red next and then the blue last. This will create concentric circles of the shield. It might take a couple tries to get the width right for each of the rings! The star in the middle will be made with royal icing after baking.

To make the faces, pipe a 1.25 inch circle of blue batter. Then use the white batter with a small circle tip to make a half circle on the bottom of the blue circle. For the eyes, there are a couple options. You can use the white batter and make dots to emulate the eye holes in Captain America’s mask or you can just leave it as is. For the eyes themselves, you can use a black candy like a sugar pearl and place them on the batter before baking. Or, you can draw them in with a food-safe black marker after baking. Another option is to color some batter black and pipe the eyes in. If none of those sound appealing, you can color some of the royal icing for the decorations black and pipe in the eyes. For the mouth, I used a food marker to draw it in after baking. You can also pipe it with royal icing.

After piping out the designs, bake for about 15 minutes, or until the shells are firm and do not collapse when lightly tapped. The feet around the macaron should be dry and stable.

When baked, let the macaron cool completely before removing from the parchment or mat. ***tip – I use a thin spatula to remove the macaron so they don’t break

Royal icing
In a bowl, add in the powdered sugar, about 1/4 cup at a time to the egg white, whisking constantly. You want a consistency that is thick but is still pipable. It should make ribbons into the icing when you lift your whisk up, but melt back into the rest of the icing within 10-15 seconds.

Then place into a plastic bag and cut a small hole into the corner. Pipe stars onto the shields. You can also separate a small amount into another bowl and dye it black to pipe details for Captain America’s face.

Now for assembly! Remove the fillings from the refrigerator and stir to remove and lumps. Place them into plastic bags and cut off the corner for more control when filling the macaron.

Fill one macaron shell, leaving room on the edge so it doesn’t spill over, and then sandwich another on top.


Sponge Cake Roll with Green Tea Cream


My dad loves sponge cake. It’s just slightly sweet, super fluffy, and perfect with a cup of tea. Whenever we go to an Asian bakery, my dad always gets the paper-wrapped sponge cake (纸包蛋糕). Unlike a Western cake with a fine crumb and buttery taste, these sponge cakes are super light and airy. They are also much less sweet and rich.

My dad said that on special occasions when he was little, he used to make steamed sponge cakes with his family. Of course they didn’t have electric mixers like we do now, so the whole family had to work together to beat the eggs to incorporate the air. We now have electric beaters so the process is much quicker and easier, but the taste is still the same.


And so for father’s day, there was no surprise when my dad said he wanted a sponge cake roll with matcha cream inside.

This sponge cake recipe is very moist and fluffy. It does not dry out or deflate easily. We have made it many times, so it is tried and tested!

This recipe is very adaptable to many flavors. You can add whatever you would like to the base pastry cream recipe – instead of matcha, try chocolate or strawberry purée. You can also change the roll cake by switching out some of the flour for cocoa powder or ground nuts.

The outside cake is the same sponge cake recipe from the New Year’s cake and the inside pastry cream is adapted from Allrecipes.

Oven Temperature: 325˚F
Baking Time: 10-14 minutes
Makes: 1 roll cake

3 egg whites
3 egg yolks
1 whole egg
65 grams powdered sugar
50 grams vegetable oil
65 grams flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar

2 Tablespoons cornstarch
1 Tablespoon matcha
2 1/2 Tablespoons white sugar
2 egg yolks
1 cup milk
2 Tablespoons white sugar
1 Tablespoon butter
1/2 teaspoon vanilla

First prepare the green tea pastry cream. In a medium-sized bowl, whisk together the cornstarch, matcha, and 2 1/2 Tablespoons of sugar. Then whisk in the two egg yolks.

In a saucepan, whisk the milk and 2 Tablespoons of sugar over medium heat. Bring to just simmering. Turn off the heat.

Slowly ladle in the hot milk into the egg yolk mixture, whisking constantly. Then return the mixture to the saucepan over medium-low heat, whisking constantly so it doesn’t burn. Cook until the mixture is thick and boiling.

Then remove from the heat. Stir in the butter and vanilla. Pour into a heat-proof container and cover with plastic wrap. Refrigerate until completely chilled.

While the cream is chilling, make the cake.

Grease a 10″x15″ jelly roll pan with baking spray. Preheat the oven to 325˚F.

In a large bowl, whisk together the egg yolks, whole egg, and oil until light. Then mix in the flour and baking powder.

In another mixing bowl, beat the egg whites until foamy. Then mix in the cream of tartar. Slowly add the powdered sugar while mixing on low speed. Then increase the speed to high and mix until stiff peaks form.

Add 1/3 of the egg whites into the egg yolk mixture. Fold gently with a spatula. Then fold in the rest of the egg whites.

Pour the batter into the prepared pan and bake for 10-14 minutes. The edges of the cake should be golden brown and the top should be springy when touched.

While the cake is baking, lay out a clean hand towel that is larger than the cake. Sprinkle with some powdered sugar. Place the towel on a cutting board or other surface.

When the cake is done baking, place the cutting board on top of the cake pan, with the towel touching the surface of the cake. Carefully flip the cake over onto the cutting board. Then remove the baking pan.

Roll the cake up inside the towel and leave to cool in the fridge.

Once the cake is cooled, unroll from the towel. Take the cooled matcha pastry cream and stir to remove any lumps. Then spread on top of the cake, leaving a 1-inch border around the edge. Reroll the cake up. You can cut off the edges for a cleaner presentation if desired. Enjoy!

Salted Caramel Chocolate Cheesecakes


Sometimes there are tubs of cream cheese lying around in our house. Okay more like there is a stack of cream cheese in our fridge. I blame this atrocity on Bruegger’s Bagels. Because a baker’s dozen of bagels comes with not one but two tubs of cream cheese. And every Friday when I arrive at Bruegger’s at the ungodly hour of 7am, those employees give me that glance like “come on we’re giving you a free tub of cream cheese here.” And so, I have a stack of cream cheese in the fridge about 6 tubs high because 2 tubs a week for months adds up folks…just do the math.


I guess I could just slowly eat through said stack of cream cheese, but cheesecake sounds like a much better alternative. And salted caramel chocolate cheesecake is the best way to get this job done, because who doesn’t like copious amounts of caramel sprinkled with flaky sea salt on top of a creamy chocolate base?


As if there wasn’t enough chocolate (there’s never enough chocolate), I just had to top it off (bottom it out?) with a chewy, rich, and fudgy brownie. I mean, I didn’t have any graham crackers or other suitable cookies to make a crust, so I had no other choice but to make a 1/2 batch of brownie batter and lick the spoon, multiple times. Yes, these are some hard times we face.


You can find the recipe for the brownie bottoms here. The recipe is my favorite for brownies and it makes a really chocolatey, chewy, and fudgy cheesecake base, with a little bit of edge on each cheesecake (my favorite part).

Half the brownie recipe to get enough to make 21-24 cheesecake bottoms (depending on how thick you want the base). If you would like to make just 8 cheesecakes, quarter the recipe and have slightly thicker brownie bottoms. Or, use the extra to bake a small batch of brownies as quality control for the chef (your secret is safe with me).

Preheat your oven to 350˚F.

Spray your muffin tin with nonstick spray. Then scoop in a heaping teaspoon of brownie batter into each cavity. Use a toothpick to spread the batter to the edges of the tin, but don’t worry about lumps or an uneven surface.

Bake the brownie bottoms for 6 minutes. Then set out to cool while making the cheesecake filling.


These cheesecakes are deadly delicious. Be warned, they will disappear within 24 hours. (Notice how the recipe makes 8 and there are 7 in the photos…)

*Note: I said I had 6 tubs of cream cheese. Well I used the plain ones to make these chocolate cheesecakes and used the flavored ones (honey walnut and strawberry) to make other flavors of cheesecake. To do so, follow the same recipe but omit the melted chocolate.

Oven Temperature: 350˚F
Baking Time: 15-20 minutes
Makes: 8 mini cheesecakes

8 ounces cream cheese (at room temperature or softened in the microwave)
3/8 cup sugar (or 6 Tablespoons)
1 large egg
1 teaspoon vanilla extract
3 ounces chocolate, melted
1/4 teaspoon salt

Preheat the oven to 350˚F.

In a large bowl, mix together all the ingredients until smooth.

Divide the batter between 8 muffin cavities with brownie bottoms.

Bake for 15-20 minutes. If you would like your cheesecakes to be perfectly smooth, it is best to bake them in a water bath. To do this, fill a pan halfway up the sides with hot water. I recommend placing the pan in the oven before adding water to minimize spillage. Then place your muffin tin inside and bake as normal.

Once baked, cool at room temperature for an hour. Then place in the refrigerator until chilled (a couple hours). Spoon on some caramel sauce (my recipe is here) and sprinkle with flaky sea salt.


Monkey Whoopie Pies


Happy Lunar New Year everyone! 恭禧发财!

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To celebrate, I made these whoopie pies (cake-like cookies filled with frosting or whatever else you want). If you’ve never heard of a whoopie pie, you are in for a real treat. It takes the easiness of eating a cookie with the taste of cake and frosting, and sticks it all into one adorable sweet. I’ve also made peppermint ones that you can find here.

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Usually whoopie pies are plain cake, but these have a cute monkey design. I think my favorite part is the swirly tail on the back😀.

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These are very similar in idea to the cute macaron in various colors and designs that are becoming very popular. But, these are just as adorable without the finicky feet and recipe of making macaron. Maybe whoopie pies will become the latest trend, who knows!

Oven Temperature: 325˚F
Baking Time: 6-10 minutes
Makes: 30 whoopie pies

1 cup white sugar
1 stick room temperature butter
2 eggs
2 teaspoons vanilla extract
2 cups  flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk (or 1 cup milk with 1 Tablespoon white vinegar)
about 1/2 cup of cocoa powder
extra milk

Preheat oven to 350˚F. Line two baking sheets with a silicone mat or parchment.

In a medium-sized bowl, whisk together the flour, baking powder and salt.

In another bowl, beat butter and sugar until pale and fluffy. Mix in the eggs and vanilla.

Add a third of the flour mixture into the butter mixture, mix on low speed. Then stir in half the milk. Add another third of the flour mixture and mix. Add the last half of the milk. And finish with the remaining third of the flour.

Grab two bowls and pour ~1 cup of the batter into one and ~1/4 cup of the batter into the other. Add about 1 teaspoon of cocoa powder and 1 teaspoon of milk into the bowl with 1 cup of batter (this will be for the monkey’s face, ears and tail). Add 2 Tablespoons of cocoa powder and 2 Tablespoons of milk into the 1/4 cup of batter (adjust accordingly to get the right color and consistency for the monkey’s eyes).
*optional* You can add one drop of black food coloring to get a deeper color if desired.

Add ~1/4 cup of cocoa powder to the remaining batter in the large bowl to make the base for the face and back.

Place each of the batters into piping bags with a large round tip for the dark brown, a small tip for the light brown, and a #2 tip for the black.

Pipe out monkey shapes using each of the batters. I used the dark brown to create 1.5 inch circles. Then I piped smaller circles for the ears on half of the mini cakes. With the light brown I added details for the face and tails on the other circles. Add eyes with the black and you are done!

Bake for 6-10 minutes.

Cool completely. Then fill with your favorite frosting or filling. Enjoy!

Sponge Cake with Green Tea Mousse & Dark Chocolate


Happy New Year everyone! To celebrate, I made this light and airy sponge cake last night as a surprise for my dad. This cake is a beautiful harmony of flavors with the slightly sweet sponge, earthy and sweet green tea mousse that melts on your tongue, and a bittersweet dark chocolate topping that brings it all together.


This cake is so fluffy and light that it had us all reaching for seconds. It went perfectly with a glass of sparkling cider (or champagne for the adults).


Oven Temperature: 325˚F
Baking Time: 20-25 minutes
Makes: 1 8 inch or 9 inch round cake

3 egg whites
3 egg yolks
1 whole egg
65 grams powdered sugar
50 grams vegetable oil
65 grams flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar

3 egg whites
65 grams powdered sugar
1/4 teaspoon cream of tartar
1 teaspoon matcha green tea
1/2 teaspoon vanilla extract

150 grams dark chocolate (doesn’t have to be exact)
1/2 teaspoon matcha green tea
matcha green tea for dusting

Preheat oven to 325˚F.

In a large bowl, whisk together egg yolks, whole egg, and oil until light.

Mix in flour and baking powder.

In another mixing bowl, beat egg whites until foamy. Then add in the powdered sugar and cream of tartar. Beat until stiff peaks form.

Add 1/3 of the egg white mixture into the egg yolk mixture. Fold gently. Then fold in the rest of the egg whites.

***Note – use a springform cake pan to ensure the cake comes out. If you don’t have one, line the cake pan with parchment paper.

Pour cake batter into a 8 inch or 9 inch round cake pan (I used 9 inch).

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs.

Cool upside down in the pan (this is important so the cake does not collapse!)

While waiting for it to cool, prepare the mousse and decoration.

In a heat-safe bowl, add egg whites, cream of tartar, matcha, and vanilla. Heat over a bain marie (fill a pot with 1 inch of water, heat until simmering, and place the bowl with the egg whites on top; make sure the bowl does not touch the water).

Beat with an electric mixer until stiff peaks form.

Cool in the fridge.

Melt the dark chocolate with 1/2 teaspoon of matcha (over a bain marie or in the microwave, stirring constantly).

Line a baking sheet with parchment. Pour the chocolate on top. Spread out the chocolate so it is larger than the size of cake pan used. Then lift up the parchment and shake it to smooth out the chocolate.

Dust additional matcha on the chocolate. Then chill in the fridge for 15 minutes.

Then take the chocolate out of the fridge. Place the pan used to bake the cake on top. Heat a knife in a cup of hot water. Dry with a towel. Trace around the pan to create a chocolate disk. Then score lines in the chocolate surrounding the disk so it will be easier to remove later.

Chill chocolate in the fridge for an additional 10 minutes. Then remove surrounding pieces of chocolate from the chocolate disk. Fold the parchment around the disk and place in the freezer for 15 minutes.

To take the cake out of the pan, run a knife around the edge. Then loosen the springform cake pan and run the knife along the bottom as well. The cake should come out with no trouble.

Take green tea mousse out of the fridge and place in a piping bag with a round tip. Pipe dollops on the top of the cake.

Take the chocolate decoration out of the freezer. Peel carefully from the parchment and place on top of the mousse. Enjoy!

The cake recipe was slightly adapted from Nasi Lemak Lover.

Chocolate Candy Cane Whoopie Pies

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These mini chocolate cakes in cookie form filled with a minty buttercream and rolled in crushed candy canes will bring a smile to even the worst drab winter day.

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If you have never been introduced to whoopie pies, well you have been missing out. It is like a hand-held cupcake sandwich, or an incredibly soft and cakey sandwich cookie, or a 1UP to the Asian choco-pie.

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The batter is basically a thick cake batter. That is then scooped out onto a cookie sheet to make cake-like cookies.

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The best part about whoopie pies are the hundreds of different flavor combinations. You have your cake flavor, then the frosting flavor, fillings (think fresh fruit, candies, chopped up cookies or brownies, or caramel), rolling in candies or sprinkles, outer coatings (chocolate ganache, dipping in white chocolate or more) and whatever you want to dress up your whoopie pie with.

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Oven Temperature: 375˚F
Baking Time: 10-12 minutes
Makes: 24 whoopie pies


Whoopie Pies
1 2/3 cups flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons unsalted butter (softened)
4 Tablespoons vegetable shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup milk

2 cups powdered sugar
4 Tablespoons unsalted butter (softened)
3 Tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt

Crushed candy canes for garnish


Whoopie Pies
Preheat oven to 375˚F and line a baking sheet with silicone mat (or parchment paper).

In a medium sized bowl, mix together the flour, cocoa powder, baking soda, and salt.

In a stand mixer bowl, beat together the butter, shortening and sugar until light and fluffy. Add in the egg and vanilla and beat until combined.

Add half of the flour and half of the milk and beat on low speed. Then add in the other half of the flour and milk and beat until just incorporated.

Use a small ice cream scoop or a spoon to dollop the batter onto the cookie sheet. Try to make an even number of little cakes. But if there is an odd number, that’s just a little snack for the chef.😀 Space them about 2 inches apart because they will spread.

Then bake for 10-12 minutes or until the pies spring back when lightly touched.

Cool on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. While you wait, make the frosting.

In a stand mixer, beat the butter until light and fluffy. Then gradually add in the powdered sugar on low speed until combined. Add the milk, vanilla, mint extract, and salt, and beat on medium speed until smooth.

Sandwich two mini cakes with the buttercream and then roll in the crushed candy canes. Enjoy!

Recipe from the book Whoopie Pies by Sarah Billingsley and Amy Treadwell.