morticia @evilmorticiaEM - Twitter Profile

about 11 hours ago

Gingerbread Whoopie Pies with Cream Cheese Frosting Soft, molasses-rich gingerbread cakes sandwich a thick swirl of tangy cream cheese frosting. They’re like little slices of gingerbread cake you can pick up with your hands! 🤎 Gingerbread cookies 2¾ cups all-purpose flour, spooned and leveled (344 g) 1 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp ground nutmeg ½ tsp ground allspice ¼ tsp ground cloves ½ tsp salt 1 tsp baking powder ½ tsp baking soda 10 tbsp unsalted butter, softened (140 g) 1 cup packed light brown sugar (220 g) 2 eggs, at room temperature 1 tsp vanilla extract ½ cup unsulphured molasses (170 g) ½ cup whole milk kefir, at room temperature (120 ml) Cream cheese frosting ¾ cup unsalted butter, softened (170 g) 12 oz cold cream cheese (340 g) 3 cups powdered sugar (390 g) Instructions Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk together the flour, spices, salt, baking powder, and baking soda. Beat the butter and brown sugar for 1–2 minutes, until fluffy. Add the eggs, vanilla, and molasses, then beat until smooth. Add the dry ingredients and kefir in alternating additions, mixing just until combined. Scoop 1-tablespoon portions onto the baking sheets, 2 inches apart. Bake for 9–10 minutes, until the tops are domed and a toothpick comes out clean. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely. For the frosting, beat the softened butter for 5–7 minutes, until pale and fluffy. Beat in the cold cream cheese. Sift in the powdered sugar one cup at a time, mixing after each addition, then beat for 1–2 minutes until light and fluffy. Pipe frosting onto the flat side of half the cookies. Top with the remaining cookies to make sandwiches. Refrigerate leftovers in an airtight container for up to 3 days. Let the whoopie pies sit briefly at room temperature before serving.

Cheflorarecipes's tweet photo. Gingerbread Whoopie Pies with Cream Cheese Frosting

Soft, molasses-rich gingerbread cakes sandwich a thick swirl of tangy cream cheese frosting. They’re like little slices of gingerbread cake you can pick up with your hands! 🤎

Gingerbread cookies

2¾ cups all-purpose flour, spooned and leveled (344 g)
1 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves
½ tsp salt
1 tsp baking powder
½ tsp baking soda
10 tbsp unsalted butter, softened (140 g)
1 cup packed light brown sugar (220 g)
2 eggs, at room temperature
1 tsp vanilla extract
½ cup unsulphured molasses (170 g)
½ cup whole milk kefir, at room temperature (120 ml)

Cream cheese frosting

¾ cup unsalted butter, softened (170 g)
12 oz cold cream cheese (340 g)
3 cups powdered sugar (390 g)

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Whisk together the flour, spices, salt, baking powder, and baking soda.
Beat the butter and brown sugar for 1–2 minutes, until fluffy. Add the eggs, vanilla, and molasses, then beat until smooth.
Add the dry ingredients and kefir in alternating additions, mixing just until combined.
Scoop 1-tablespoon portions onto the baking sheets, 2 inches apart. Bake for 9–10 minutes, until the tops are domed and a toothpick comes out clean. Cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter for 5–7 minutes, until pale and fluffy. Beat in the cold cream cheese. Sift in the powdered sugar one cup at a time, mixing after each addition, then beat for 1–2 minutes until light and fluffy.
Pipe frosting onto the flat side of half the cookies. Top with the remaining cookies to make sandwiches.

Refrigerate leftovers in an airtight container for up to 3 days. Let the whoopie pies sit briefly at room temperature before serving.

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evilmorticiaEM retweeted

Flavorful Kitchen Adventures

@ann_ann886

1 day ago

These Brown Butter Crème Brûlée Apple Donuts Are Pure Fall Magic 🍎🔥 Recipe：https://t.co/MVJZnLv1jP

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evilmorticiaEM retweeted

chef Lora

@Cheflorarecipes

about 5 hours ago

Boozy Peppermint Milkshake – The Ultimate Christmas Treat! Ingredients: 2 cups vanilla ice cream ½–1 cup milk 2 oz peppermint schnapps 3 candy canes, crushed and divided Whipped cream, for topping Instructions: Blend: Add vanilla ice cream, peppermint schnapps, ½ cup milk, and ¾ of the crushed candy canes to a blender. Mix: Blend until smooth and creamy. Add more milk gradually if needed to reach your preferred consistency. Pour: Transfer the milkshake into a tall serving glass. Decorate: Top generously with fluffy whipped cream and sprinkle the remaining crushed candy canes over the top. Serve: Enjoy immediately while cold, thick, and creamy! Tips: For an extra-thick milkshake, start with less milk. For a non-alcoholic version, replace the schnapps with milk and a tiny splash of peppermint extract. Who would love this festive peppermint treat? ❤️

Cheflorarecipes's tweet photo. Boozy Peppermint Milkshake – The Ultimate Christmas Treat!

Ingredients:
2 cups vanilla ice cream
½–1 cup milk
2 oz peppermint schnapps
3 candy canes, crushed and divided
Whipped cream, for topping

Instructions:

Blend: Add vanilla ice cream, peppermint schnapps, ½ cup milk, and ¾ of the crushed candy canes to a blender.
Mix: Blend until smooth and creamy. Add more milk gradually if needed to reach your preferred consistency.
Pour: Transfer the milkshake into a tall serving glass.
Decorate: Top generously with fluffy whipped cream and sprinkle the remaining crushed candy canes over the top.
Serve: Enjoy immediately while cold, thick, and creamy!
Tips: For an extra-thick milkshake, start with less milk. For a non-alcoholic version, replace the schnapps with milk and a tiny splash of peppermint extract.
Who would love this festive peppermint treat? ❤️

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morticia

@evilmorticiaEM

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