Being a homeschooler I have many opportunities to witness when something “clicks” with one of my kids and becomes something the understand rather than something they are learning. I love watching that light go on in their heads!

Shiloh has a knack for cooking. Somewhere I have a picture of her holding the first tray of cookies she ever baked on her own, at age FIVE! Many times I will just ask her to make some cookies, and within a short period of time the whole house smells great.

Baking has clicked with her. She now adapts recipes easily and without much though, measures by the feel of it in her hand, the weight, and the texture and look of what she is baking. Because of that she enjoys it. And she is good at it.

These are her recipe, totally. She adapted another recipe, changing both ingredients and actual structure of the cookie. I thought the addition of the pecan half on top was brilliant. The cookies are rich and peanut butter-y, and the bittersweet chocolate ganache gives them a sophisticated touch. They were completely gone in a matter of minutes.

This recipe is (c) Marye Audet at Baking Delights (http://bakingdelights.com) If you find it on another website..please visit the original and comment to let me know..thanks.

Peanut Butter and Chocolate Ganache Sandwich Cookies

1/2 c unsalted butter

1/2 c peanut butter, preferably freshly ground homemade

1/2 c sugar

3/4 c brown sugar, packed

1 Tbs honey

1 egg

1 tsp vanilla

1 1/2 c flour

1 tsp baking soda

1/2 c finely chopped pecans

1 tsp salt if the peanut butter is homemade

In a large bowl cream the butter, peanut butter, sugars and vanilla. Beat in the egg.

Combine the dry ingredients, and pecans, and mix into the creamed mixture.

Drop dough by teaspoonfuls onto a silpat covered baking sheet. Bake at 350 until golden brown. Cool.

Ganache

10 ounces bittersweet chocolate, chopped
1/2 cup heavy cream

Bring cream just to a simmer. Remove from heat. Add the chocolate and stir until melted and smooth. Cool in refrigerator until the consistency is thick and spreadable (about like peanut butter)

Sandwich two cookies together with a tablespoon or so of the ganache. Place a dab of ganache on the top of the sandwich cookie and affix a pecan half. Makes about 2 -3 dozen, depending on size.

Post from: Baking Delights

If you are a flower child you might remember these as devil dogs. I rarely see recipes for them anymore and really, it is even rarer to see someone that has taken the time and trouble to make them.

They seem more complex than they are and the results are OH! SO GOOD! Two cakey chocolate cookies with a vanilla filling that is light as air…The cookies make a great vehicle for ice cream sandwiches as well.  I have seen all kinds of variation on them…but this is the original as far as I know, and the one I grew up with. I wish I could get the picture from my camera and on to here..but if you do a google search for pictures of whoopie pies you should come up with one rather easily. I hesitate to swipe one from another site!

The filling can be a bit temperamental in hot, humid weather. If it gets runny just freeze or refrigerate for.

2 2/3 c flour

1/2 c hersheys dark cocoa powder

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 c sugar

1/2 c shortening (I use spectrum organic)

2 eggs

1/2 c sour milk

1/2 c coffee-hot

Cream Filling

Preheat oven to 350. Grease or silpat a large cookie sheet.

Combine dry ingredients.

Combine coffee and sour milk

In another bowl beat sugar and shortening until fluffy and add eggs and vanilla. Beat well. Add flour mixture and sour milk mixture alternately, beginning and ending with flour.

Drop by generous tablespoonfuls onto baking sheet, flatten slightly with wet fingers. Bake 10-12 minutes or until cookies spring back when touched lightly.

Remove and cool completely.

Cream FIlling:

In microwave safe bowl mix :

1 c milk

1/4 c flour

until no lumps remain. Microwave, stirring every minute until thick like paste. Set aside to cool completely.

In a medium bowl beat 1 c sugar, 1 tsp vanilla, 1/2 c butter and 1/2 cup shortening until mixed and fluffy. beat in cooled flour mixture and whip until light and doubled in volume, about 5 minutes. If it s hot it may not whip up exactly right but chill and and whip again. As long as it mounds on a spoon it will be fine..

Put a spoonful of the filling on the flat  bottom side of one of the cookies and top with another cookie, so that the flat parts are against the filling. Refrigerate.Dust tops with confectioners sugar before serving  if desired.

About 16 cookie sandwiches.

Post from: Baking Delights