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Gingerbread Whoopie Pies

Gingerbread Whoopie Pies

Gingerbread, a flavour close to my heart. If you look up at the top of the page you will see a section titled Gingerbread Houses, after you’re done here jump over and take a look! There you will find the collection of my gingerbread builds that have raised $1000’s of dollars for charity. Thanks for checking them out, I cherish the fact that with sugar and flour I can make such substantial donations during the Christmas season.

Gingerbread Whoopie Pie From Nutmeg Disrupted

Now about these Gingerbread Whoopie Pies. They looks amazing yes?! I thought so too. I was inspired from all the Whoopie Pies showing up in my Instagram stream a couple of weeks ago from some of the amazing Canadian food bloggers I follow. They were served during a coffee break on the final day of #FBC2016 in Toronto. Due to business obligations I could not attend the conference this year but eagerly watched my social media feeds to capture as much of the action as I could. For days after the conference I was distracted by thoughts of those whoopee pies and knew I had to recreate them at home.

They turned out amazing! Soft and tender, full of traditional gingerbread flavour and a creamy buttery filling, perfection really!

I invite you to give them a try and let me know what you think! Perfect for holiday cookie trays, the quintessential side to a steamy hot cup of coffee or a mug tea, definitely a must try!

As always, thanks for stopping by. Have a fantastic rest of your day!

 

5.0 from 1 reviews
Gingerbread Whoopie Pies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: baked
Serves: 14
Ingredients
  • 3 cups flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of baking soda
  • ¼ teaspoon of freshly grated nutmeg
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • ¾ cup firmly packed dark brown sugar
  • ½ cup Crosby molasses
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup granulated
  • Buttercream Icing
  • 4 cups of confectioners/icing sugar
  • 1 - 2 tablespoons of milk
  • pinch of cup of butter, softened
  • 1 teaspoon of vanilla
  • pinch of salt
Instructions
  1. Mix all the dry ingredients except the ¼ cup of granulated sugar together in a bowl.
  2. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well.
  3. Gradually beat in flour mixture on low speed until well mixed.
  4. Roll into 1 inch balls and place on a plate.
  5. Refrigerate for 2 hours.
  6. Roll the cookie balls in the granulated sugar and place on a silpat or parchment lined cookie sheet.
  7. Bake 8 - 10 minutes.
  8. Let cool on the cookie sheet for 5 minutes.
  9. Remove to a cooling rack.
  10. While they are cooling make the buttercream icing.
  11. Cream the butter in the bowl of a mixer.
  12. Add half the confectioners sugar, 1 tablespoon of milk and the salt.
  13. Beat well to combine.
  14. Add the remaining confectioners sugar, milk and vanilla.
  15. Beat well until fluffy.
  16. If the icing appears dry add an additional table spoon of milk.
  17. Spread a generous amount of icing on one cookie and top it with a second creating a sandwich.

 

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Grapefruit Curd

Grapefruit Curd

There is nothing better in your local produce section right now then the citrus fruit that is available.

The selection of oranges is vast, from regular navals, mandarins, tangelos, to Seville and blood oranges you can’t go wrong. Though no matter how fabulous that oranges are I always gravitate back to the table in my produce section where I have the grapefruit display.

Ruby Red grapefruit for curd in Nutmeg Disrupted

I eat it with just a light sprinkle of sugar. But recently have been experimenting with it. The Sugared Grapefruit Rind is amazing. It is little strips of sweet Grapefruit love, full of fantastic grapefruit flavour.

Sugared Grapefruit Rind from Nutmeg Disrupted

Then I thought some grapefruit curd was in order. One word. Fabulous!

So then I started thinking of where I could use the curd and naturally Macarons seemed like the perfect place to use it.

Grapefruit Macarons with Grapefruit Curd filling from Nutmeg Disrupted

Grapefruit Curd is easy to make and using proper processing techniques you can make it for long time storage so you can always have a jar on hand.

Grapefruit Curd
 
Author:
Recipe type: Preserving
Ingredients
  • 3 ruby red grapefruit
  • 1½ cups of sugar
  • ⅔ cup of lemon juice
  • 6 eggs
  • 8 tablespoons of butter
  • 2 tablespoons of grapefruit zest
Instructions
  1. Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
  2. Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
  3. Place the juice in a small pot an bring to a low boil.
  4. Reduce until you have 2 cups of liquid.
  5. Allow to cool.
  6. Place a small pot half full with water on the stove on medium high heat.
  7. Bring to a simmer.
  8. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
  9. Place the bowl on top of the simmering pot.
  10. Cook, stirring constantly until it becomes thick, about 10 minutes.
  11. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  12. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  13. Add the zest and stir well.
  14. Ladle the hot curd into hot sterilized jars.
  15. Add the lids and screw bands until finger tight.
  16. Place the jars into a hot water bath and process for 5 minutes.

Zesting grapefruit for curd on Nutmeg Disrupted

Ruby Red Grapefruit juice for curd on Nutmeg Disrupted

Ruby Red Grapefruit Curd from Nutmeg Disrupted

Grapefruit Curd from Nutmeg Disrupted

You can find my step by step process for French Macarons on the site. I have tried many recipes and have found success with the recipe I have posted.  I topped the Grapefruit Macarons with pieces of the Sugared Grapefruit Rind to make it the perfect Grapefruit trifecta!

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Taste of Barrhead 2014

Taste of Barrhead 2014

When I was hired on at the Co-op my boss asked that I participate in some of the food base events in and around town. Of course I am a very willing participant. Any chance I get to prepare food for the masses I am on top of the world!

Representing Canada at The Taste of Barrhead

 

For the Taste of Barrhead we are to pick a country we want to represent. Naturally I immediately wanted to do Canada. Not for the butter tarts or maple flavors we automatically think of when we think of Canadian fare. My Canadian food of choice is Lentils! If you are a regular reader here you know I am crazy about lentils. I cook with them every week and through my source at TGP found a source to have them supplied in my section in the store.

I talk lentils to any customers who will listen. But talking is one thing, serving them amazing dishes prepared with them is another. As they say, the proof is in the pudding! Once you taste a dish that you can’t forget that is all that it takes to become a fan. Once you learn how healthy they are you become an super fan!

For this years event I made 2 of my favorite lentil recipes. Lentil Chili and Oatmeal Lentil Chocolate Chip Cookies. Both were a huge success. At one point I had one woman come back an buy 3 dozen cookies!  I need to remember to take large take out containers for next year.

Lentil Oatmeal Chocolate Chip Cookies

Lentil Oatmeal Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

1/2 teaspoon of cinnamon

 

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.

I have made this recipe before adding peanut butter but because of allergy reasons I left it out this time. I wanted everyone who attended the opportunity to try them.

If you are in Barrhead I will be featuring Lentils at The Festive Celebration tasting event at the Co-op in Barrhead starting the afternoon of the 20th of November running from 3 to 7 pm.  Stop in a try some fantastic dishes and lets talk Lentils!

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Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

I love Twitter!

I have met so many fantastic people there. And I love being part of the many Twitter parties that are held by bloggers, businesses and brands.

I mentioned the cool Twitter party gift I won from Canadian Lentils a few posts back when I featured my Lentil Chili. Well I have been playing around with lentils again and made a variation of a recipe that is in The Big Book of Little Lentils cookbook that I received as part of my gift.

The Big Book of Little Lentils on Nutmeg Disrupted

This time we are going sweet with some cookies! And they are beyond fantastic.

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.

lentils

 

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

2 tablespoons of peanut butter

dash of cinnamon

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Add the peanut butter and give it a few stirs. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Lentil Oatmeal Chocolate Chip Cookie Dough

 

Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.

 

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies from Nutmeg Disrupted.

 

I am already thinking about the next time I make them which is soon as I still have a bowl of lentil puree in the fridge.  I will substitute the white flour with oat flour. And I plan on adding some toasted pecans for a bit of nuttiness.

And tonight I made a batch of lentil brownies! They are still cooling but I have high hopes that they will be just as amazing as the cookies.

I seriously can’t get enough these days! I love lentils.

 

 

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Lake Fever Festival of Trees Barrhead 2013

Lake Fever Festival of Trees Barrhead 2013

I made a huge move at the end of summer.

I landed a fabulous job in a new town and embraced the adventure.

But no matter where my life takes me there are two constants.

Gingerbread and raising money for charity.

And this year did not disappoint.

Nutmeg Disrupted at The Festival

One thing I have learnt in my short time here.

Barrhead does it up right.

From the Taste of Barrhead to the Pumpkin Walk (which we’ll talk about soon)  to the Festival of Trees. This little town supports the local events

Nutmeg Disrupted at The Festival of Trees in Barrhead 2013

You don’t have to be in a big city to see amazing people step up and raise big dollars for charity. It can happen anywhere.

One of the many trees at The Festival of Trees in Barrhead kitchen tree

One of the many trees at The festival of Trees in Barrhead

Details from one of the trees at The festival of Trees in Barrhead

I am so very proud to say that my 2013 gingerbread house sold for $600.00 at the Festival. All the money my house raised was donated to FCSS!

Nutmeg Disrupted at The Festival of Trees in Barrhead

Love that. And it makes every hour I put into it worth it when I can make such a significant contribution to an event like that.

This years build was clean and simple. With around 120 hours work it is one of my easier houses. If you’ve been following me for a while you’ll recognize my style.

A look at the front of the Lake fever Cabin at the Festival of Trees in Barrhead

 


Looking do0wn ont he Lake Fever Cabin

The Lake Fever Cabin at the Festival Of Trees in Barrhead

If you ever have the chance please do check out your local Festival of Trees. Not only is it a great way to get into the Christmas spirit it is a wonderful contribution to local charities in your area.

Be sure to stop by the Food Bloggers of Canada for a step by step Gingerbread house tutorial I wrote! It breaks down the steps so you can create a one of a kind gingerbread house of your own!

 

 

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