Blueberry-Lemon Cheese Crumbcake

“Eye seeeeee you.” said Cake. “Look into my strange blueberry eyes. I’m alive! Now, let me tell you a story. The world was first inhabited by cake, not by monkeys. Then evil humans came and ate us to near extinction! How cruel this world….”

“Oooo Cake! MUNCH! Chomp, chew… Wait; did you have something important to say Cake? Oh, never mind. I guess I’ll just eat the rest of you now.”

At least, that’s how I imagined it went. I suppose I could have edited out the blueberry “eyes”, but they made me laugh. So of course, I left them in the picture.

Poor tasty cake.

Blueberry-Lemon Cheese Crumbcake
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I adore Beth Hensperger’s recipes but loath reading long convoluted instructions. I’ve separated the recipe into steps making it easier to follow for us short attention span types.

Cheese Filling
8 ounces cream cheese, at room temperature
1/3 cup sugar
Zest of 1 lemon (optional, but makes cake more flavorful)
2 tablespoons fresh lemon juice
1 large egg
1 tablespoon unbleached all-purpose flour

1. Preheat the oven to 350 degrees (325 if using a dark metal pan). Grease and flour a 10-inch springform pan and set aside.

2. In a medium-large bowl, beat the cream cheese with a wooden spoon or electric mixer until creamy. Beat in the sugar, lemon juice, egg, and flour until smooth. Set aside.

Crumb Topping
1 1/4 cups unbleached all-purpose flour (Can be half whole wheat pastry flour, if desired.)
1/2 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces

1. In a small bowl, combine the flour, sugar and cinnamon. Cut in the butter with a fork or your fingers until coarse crumbs are formed. Set aside.

Cake
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups (1 pint) fresh or frozen blueberries

1. In a bowl with a wooden spoon, or in the bowl of a stand mixer, cream the butter and sugar until fluffy. Add the eggs and vanilla extract and mix well.

2. In a small bowl, combine the flour, baking powder and salt. Beat the dry ingredients into the creamed mixture in two additions, alternating with the milk. Beat until smooth and fluffy.

3. Spread the batter into the pan, building up the sides slightly. Sprinkle the surface with half of the blueberries. Pour the cream cheese mixture on top and sprinkle with the rest of the blueberries. Sprinkle the crumb topping over the top and press it gently into the cake.

4. Bake for 60 to 70 minutes until the edges are golden-brown and the crumb topping is golden. If the crumb topping doesn’t brown, broil it for a couple of minutes at the end but watch closely as it can quickly burn.

Recipe from “The Best Quick Breads”, by Beth Hensperger. Picture by Laura Flowers.
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Pork, Pineapple & Sweet Pepper Kabobs

My generation can proudly proclaim we were the first to grow up with a Costco. That means in our house, food often came from nicely printed big boxes and giant plastic vats with somewhat disappointing reality. Teriyaki sauce specifically comes to mind. Gross, fake brown, overly sticky, corn syrup laden, too sweet, some brand I’d rather forget teriyaki sauce.

Of course, my mother loved it. LOVED. She couldn’t get enough and would chronically buy a jug or two whenever there was a perceived threat of our pantry running low.

It gave me nightmares. But then again, so does fake pancake syrup. I can’t be near it without freaking out. Oh, and don’t make me open the bottle! I start cringing.

Yes, I’m a little weird. But not quite as weird as my brother who can’t take cotton out of pill bottles without gagging.

The other day, I decided it was about time to face my bottled teriyaki sauce fear. Between 1993 and 2011 should’ve given me enough time to get over this little phobia. But how to pick one? The ingredient list? Ok, maybe. By the story on the back? Um, well yes… I hate to admit it, but it was the cutsie story that got me.

It goes something like this: A Jewish boy and Chinese girl start talking about their favorite subject. Cooking. They get together and create some darn good bottled teriyaki sauce and put it on the market. (Ok, the only good bottled teriyaki sauce I know of.) They name it, Soy Vay Veri Veri Teriyaki, and it’s now got a new permanent home in my refrigerator next to the ketchup.

Wait! Don’t say it. I know, it’s true. I’m turning into my mother.

It’s also snowing here, so what better time to grill, right?

Pork, Pineapple & Sweet Pepper Kabobs
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Vegetable Fried Brown Rice was a tasty side for these sweet and salty grilled kabobs.

1 pound pork tenderloin
1/2 pineapple
1 red bell pepper
1 red onion
Soy Vay Veri Veri Teriyaki Sauce, or homemade
12 wood kabob sticks

1. Place the skewers in a rimmed dish and cover with water. Set aside.

2. Cut the pork into bit sized cubes. Core and cut pineapple and cut into bit size pieces. Cut the bell pepper and onion into similar size chunks. Place everything in a large bowl. Coat with about 2/3 cup teriyaki sauce. Cover and marinate for 30 minutes.

3. Brush the grill with vegetable oil and turn on to medium high heat. Skewer the kabobs leaving a small space in-between each piece. Grill kabobs, basting often with more teriyaki sauce, for about 4 minutes per side or until pork is cooked through and vegetables are slightly charred.

Recipe & photograph by Laura Flowers.

Red N Green Apple Salad

Searching this morning for an easy fruit salad recipe, an apple granola photograph popped into my head I’d shot awhile back for Yum Food and Fun for Kids’ winter issue.

The recipe comes from Menu Mom Christine Steendahl. I can only take credit for the picture and styling.

Red 'n' Green Apple Salad
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2 large Red Delicious apples, coarsely chopped
1 large Granny Smith apple, coarsely chopped
1 cup miniature marshmallows
1 cup lemon yogurt
1 1/2 cups granola

Mix ingredients together and serve.

Serves 6. Prep time: 5 minutes.

Recipe by Menu Mom Christine Steendahl for Yum Food and Fun for Kids magazine. Winter issue 2010. Picture by Laura Flowers.

Bacon Potato Pizza with Olives and Roasted Garlic Sauce

My brain is pretty full with all this learning (cramming) stuff and I’m not feeling particularly witty at the moment. So instead humor I give you pizza. Bacony potato pizza with roasted garlic paste for sauce.

I feel it’s a worthwhile tradeoff. At least until my brain cells stop crying out for mercy. I’m beginning to understand why some uber professionals lack a sense of humor. Probably born funny, they lost their ability to produce and comprehend humor somewhere along the route to know-it-all-dom.

Bacon Potato Pizza with Olives and Roasted Garlic Sauce
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This pizza takes a bit more preparation than the usual throw together type, but it’s not difficult to do. Just be sure you have time to roast garlic and make pizza dough. If planning ahead, try to knock out those two items the day before.

1 (12 to 14 inch) pizza dough, recipe below


Roasted garlic paste, recipe far below

1 1/2 cups shredded mozzarella
1 to 2 small Yukon Gold potatoes (enough to cover a pizza)
6 slices thick cut bacon, cooked and cut into bite size pieces

1/3 cup onion slivers


1/4 cup good quality pitted olives, cut into quarters
1 cup shredded Fontina cheese
Dried rosemary

Salt & freshly ground black pepper
Olive oil

Coarse cornmeal (polenta) for pizza pan




1. Heat up the grill to hot and close the lid.

2. Meanwhile, thinly slice potatoes and place in a microwave safe bowl. Cover potato slices with water and cook on high until tender. About 3 to 5 minutes. Rinse in cold water and set aside.



3. Brush a 12-14 inch pizza pan very lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush top of dough lightly with olive oil.

4. Spoon garlic paste around dough (don't be shy with it) and sprinkle top with mozzarella. Top with potato slices, bacon, onion, olives and then Fontina. Sprinkle with rosemary, salt and pepper. Drizzle top with a small amount of olive oil.

5. Set pizza pan on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until done. Turn to medium heat for a thicker crust pizza and cook longer. Transfer onto a cookie sheet with tongs.



Helpful Hint: If the top of your pizza ever cooks faster than the bottom crust you can shimmy the pizza directly onto the grill and char until done to your liking.



Pizza Dough

Makes enough dough for two medium to large pizzas.

1 cup warm (110 degrees F) water

1 (1/4-ounce) envelope (or 2 1/4 teaspoons) active dry yeast

1 teaspoon honey

1 cup bread flour

2 cups unbleached all-purpose flour

1 tablespoon olive oil

1 teaspoon salt



1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flours, olive oil, and salt and mix with the dough hook until well kneaded. Remove the dough and knead by hand for another few minutes.



2. Oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for about 45 minutes until doubled in volume.




Roasted Garlic Paste
3 heads of garlic (Or more, more, more!)
Olive oil
Salt

1. Preheat oven to 400°F.

2. Peel away the loose outer layers of the garlic bulb skin. Trim off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

3. Place the garlic heads in a baking or muffin pan. Drizzle a couple teaspoons of olive oil over each head, rubbing in the oil until garlic is coated well. Cover with aluminum foil. Bake for 30-35 minutes, or until the cloves feel soft when pressed.

4. Set garlic aside until cool enough you can touch it without screaming in pain. Press the garlic out of their skins into a small food processor bowl or a bowl.

5. Puree or mash garlic with a small amount of oil and a sprinkle of salt. Hide the bread and try not to eat right away, unless you’ve made extra of course.

Recipes and photograph by Laura Flowers.

Pink Caramel Delightful Bars

Happy Valentine’s Day! I’m still in class. Sneak typing, you ever do this? So, instead of my own recipe today I offer you a shortcut brownie from Camilla V. Saulsbury’s gem, “Brownie Mix Bliss”. These gooey topped crunchy based treats are reminiscent of Girl Scout cookies on steroids.

Think salty brownie crust that mimics the texture of pecan sandies with all the fixings one might ever want, minus peanut butter.

I wonder if my teacher takes brownie bribes?

Pink Caramel Delightful Bars
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Though the coconut mixture’s dyed pink for Valentine’s Day, feel free to leave it out.

19.5 (or close) package brownies mix
1/2 cup (1 stick) unsalted butter, melted
7 ounce package (about 2 2/3 cups) sweetened shredded coconut
14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
Red food dye (optional)
1 cup semisweet chocolate chunks or chips (I used Hershey’s bars)
1 cup chopped pecans, optional but recommended
30 caramels, unwrapped
2 tablespoons milk

1. Preheat oven to 350 degrees. Position a rack on the lower third of the oven. Grease a 9x13 inch Pyrex baking dish.

2. In a medium mixing bowl the brownie mix and melted butter with a wooden spoon until just blended and all day ingredients are moistened. Press mixture into prepared pan.

3. Bake 15 minutes. Remove pan but leave oven on.

4. Meanwhile, in a medium mixing bowl mix the coconut, condensed milk, vanilla, and food dye until well blended; spread over hot crust (don’t be afraid to use your fingers) and sprinkle with chocolate chunks and pecans.

5. Bake for 15 to 28 minutes, or until coconut is lightly browned. Transfer pan to a wire rack.

6. In a microwave safe bowl, melt the caramels and milk together on high for 30 seconds then stir. Repeat until caramels are melted. Drizzle over brownies. Cool completely and cut into bars.

Recipe adapted slightly from Brownie Mix Bliss by Camilla V. Saulsbury. Photograph by Laura Flowers.

BBQ Chicken Pizza with Cilantro & Cheddar

Technically, I should be studying before I flunk out of real estate school. So what am I doing? Procrastinating of course, but you’ll forgive me because I’m sharing this cheesy gooey tasty pizza recipe instead.

Someone please kick my backside into gear and tell me to go cram. Where’s a good drill sergeant when I need one?

Obviously not here. If one was, they’d be raiding my refrigerator for leftover pizza right now.

BBQ Chicken Pizza with Cilantro & Cheddar
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Cilantro adds color and bright flavor to this saucy pizza.

1 (12 to 14 inch) pizza dough, below

1/2 cup of your favorite BBQ sauce

1 1/4 cups shredded mozzarella cheese

1 1/4 cups shredded sharp cheddar cheese

1 cooked chicken breast, shredded
1/3 cup onion slivers

2 to 3 tablespoons chopped cilantro, to taste

Red pepper flakes
Garlic powder
Onion powder
Salt & freshly ground black pepper
Coarse cornmeal (polenta) for pizza pan




1. Heat up the grill to hot and close the lid.



2. Meanwhile brush a 12 inch pizza pan very lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush top of dough lightly with olive oil.



3. Spoon barbecue sauce around the dough and sprinkle top with mozzarella. Top with shredded chicken, onions, cilantro and cheddar. Sprinkle with red pepper flakes, garlic powder, onion powder, salt and pepper.



4. Set pizza pan on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until done. Turn to medium heat for a thicker crust pizza and cook longer. Transfer onto a cookie sheet with tongs.

6. Drizzle with more barbecue sauce if desired and cut into wedges.

Helpful hint: If the top of your pizza ever cooks faster than the bottom crust you can shimmy the pizza directly onto the grill and char until done to your liking.

Pizza Dough
Makes enough dough for two medium to large pizzas.

1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope (or 2 1/4 teaspoons) active dry yeast
1 teaspoon honey
1 cup bread flour
2 cups unbleached all-purpose flour
1 tablespoon olive oil
1 teaspoon salt

1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flours, olive oil, and salt and mix with the dough hook until well kneaded. Remove the dough and knead by hand for another few minutes.

2. Oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for about 45 minutes until doubled in volume.


Recipes & photograph by Laura Flowers.

Lightened Up Fettuccini Primavera With Roasted Vegetables

This week, I’m staying at my parents place two hours north of home while I take a real estate class. Why am I taking this class do you ask? I don’t know. My friend Julie talked me into it?

What does a photographer do with a real estate license anyway? Take house pictures? I have no idea, but I’m having a blast learning something totally outside my field. Brain candy. I haven’t taken a class for pure fun in years.

Though I’m starting to miss Jesse, the kiddo and my constant doggie sidekick, this extra time should hopefully allow me to share a couple backlogged recipes with you.

This lightened up fettuccini primavera is still satisfying, but won’t make you feel like you ate a stick of butter and pound of cheese. I loved creating and eating it and hope you like to too.

Well, I better go hit the books. Weird. I’m not used to this anymore. College was over years ago. Ok, I’m really going to go study now.

Really. Maybe…

Lightened Up Fettuccini Primavera With Roasted Vegetables
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Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.

Roasted Vegetables
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
Salt
Garlic powder
Onion powder

1. Preheat the oven to 425 degrees. Place the vegetables on a rimmed baking sheet. Halve or quarter any extra big pieces of cauliflower and broccoli. Coat vegetables well with oil and season generously with salt, garlic powder and onion powder.

2. Bake for 25 minutes. Toss and bake for another 10 to 15 minutes until the vegetables are tender but not mush. Set aside.


Fettuccini Alfredo
1 package fettuccini noodles
1/4 cups flour
1/2 cup Parmesan Reggiano
1/4 cup heavy cream
1 (14.5 ounce) can chicken or vegetable broth
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper


1. Roast the vegetables first (above). Near the last half of cooking time make fettuccini according to package directions in salted water. Drain noodles and toss with a little olive oil to prevent noodles from sticking together.

2. Meanwhile, in a small bowl toss together flour and Parmesan. Stir in heavy cream and 1/4 cup of the broth. Set aside.

3. In a large saucepan melt butter over medium heat. Add the garlic and sauté for 30 seconds. Add salt, pepper and the rest of the broth. Bring to a high simmer. Stir in the flour mixture. Bring back to a simmer and cook for several minutes until thickened to taste.

4. Plate noodles, spoon on veggies and sauce. Sprinkle with more Parmesan if desired.

Recipe and photograph by Laura Flowers.

Tom Kha, Thai Coconut Soup for National Homemade Soup Day

Did you know its National Homemade Soup Day? That’s ok, I didn’t either. Not until a Facebook Vegas photographer friend brought it up today.

Without Facebook how would I get word of all these silly little days? Ooo I wonder what we’re celebrating tomorrow? National Ding Dong Day? Nah. I couldn’t get that lucky.

This Thai soup can be vegan, it can be vegetarian, you can even make a shrimp or chicken version. It’s totally adaptable to your own preferences.

Tom Kha, Thai Coconut Soup
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Lemongrass and lime leaves are often found by the other small packages of fresh herbs in grocery stores, but if you can’t find them try an organic market. Shrimp and chicken adaptations below.

4 cups vegetable (or chicken) broth
2 cloves garlic, crushed
2 dried Thai or other hot chiles, split lengthwise
1 (2-inch) piece fresh ginger, peeled and thinly sliced
1 package lemongrass, ends trimmed
1/2 package lime leaves
2 teaspoons light brown sugar
1 (13.5 ounce) can coconut milk
2 cups sliced mushrooms
1/2 red bell pepper, cut into slivers
12 ounces extra firm tofu, cut into 1/2-inch dices
2 tablespoons fish sauce or soy sauce for vegan
1 to 2 tablespoons white vinegar, to taste
Salt and freshly ground black pepper
Garnishes, below

In a saucepan, combine the broth, garlic, chiles, ginger, 1/2 a package of lemongrass and 1/4 package of lime leaves and bring to a boil. Reduce heat to medium and simmer for 15 minutes to allow flavors to blend.

Strain the mixture through a fine sieve into a bowl. Discard the solids and return the liquid to the saucepan. Stir in the sugar, coconut milk, mushrooms, bell pepper, tofu, fish sauce (or soy sauce for vegan), 1/4 package of lime leaves and the rest of the lemon grass.

Simmer 15 minutes. Add the vinegar, salt and pepper to taste. Ladle the soup into bowls and garnish with bean sprouts, cilantro and Chili Garlic Sauce as desired. Do not eat lemongrass or lime leaves.

Prep time 15 minutes. Cook time 30 minutes.

Garnishes
Bean sprouts
Chopped Cilantro
Bottled Chili Garlic Sauce

Notes:
For shrimp version: During the last 5 minutes of cooking time add a pound of raw shrimp and simmer until pink.

For chicken version: Add a pound of cooked and shredded chicken during the last 5 minutes of cooking time.

Recipe and photograph by Laura Flowers.

Grilled Sweet Pepper and Black Bean Quesadillas and Fighting Snowmageddon 2011

Are you experiencing vast amounts of snow? Are you chilled to the bone and fed up with winter? Do you miss the taste of grilled food? Well it’s time. Time to rebel against Snowmageddon 2011.

Go ahead. Put on your boots, your hat, gloves and apron. Defiantly march out into that vast white tundra and dig out your grill. Carefully fire it up. Take the tank inside to warm if it doesn’t ignite. Try again.

Now, take your tongs and point them toward the sky and yell at the top of your lungs the mighty battle cry “TONGS!” as loud as possible, and follow with a “Die Evil Snow Die!”

Then grill. Grill and grill and grill like snow is simply a miserable memory and the sun is truly shining down on your happy face. Yes, we will prevail. We will win against Snowmageddon 2011.

We will.

One more thing. Run. Run and hide, because your neighbors have called the state mental hospital and the van is on its way to pick you up.

Grilled Sweet Pepper & Black Bean Quesadillas
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If you have a cast iron skillet you can finish cooking quesadillas on the grill, if not take them inside to warm on the stove.

2 to 3 Roma tomatoes
1 red bell pepper
1 green bell pepper
1 large onion
Olive oil or vegetable oil
Garlic powder
Onion powder
Salt & Pepper
15 ounce can black beans, drained and rinsed
1/4 cup chopped cilantro
8-ounce package shredded Mexican cheese
Hot sauce
6 soft taco sized tortillas of choice

1. Preheat grill to medium high.

2. Slice tomatoes and place on a paper towel lined plate. Season with salt and pepper and cover with another paper towel. Set aside.

3. Slice peppers and onions into 1 1/2-inch wide strips. Place in a large bowl and coat with oil. Season well with garlic powder, onion powder, salt and pepper. Toss to coat.

4. Place peppers and onions on the grill. Turn once when bottom caramelizes. Cook until done to preference.

5. Have all ingredients at hand. Heat a skillet (preferably cast iron) over medium high heat with a small amount of oil. Place a tortilla in the skillet and top with some of the peppers, onions, black beans, tomato slices, cilantro, cheese, hot sauce and a sprinkle of salt and pepper. Fold over top of tortilla. Once toasted, flip the quesadilla over and cook the other side. Repeat with remaining tortillas.

Topping Ideas
Sour cream
Salsa
Guacamole

Recipe and food photographs by Laura Flowers. Snowmageddon photograph courtesy of friend and Iron Cupcake queen Sandy Ploy as all our snow has melted. Muahahaha!

Champagne Kissed Whoopie Hearts with Fresh Strawberry Filling

I don’t mind baking cookies, as long as I'm not spending all day making them. So out came the cookie press for this romantic Valentine’s Day idea. It even comes with a “ahem” romantic suggestion.

The cookie press worked even better than I’d hoped for these mini whoopie pies and wow was it fast! I think each sheet took under a minute to press out. It was pure awesomeness. After a five minute bake, a short cool down, filling and a chocolate drizzle, I was still under an hour.

I can’t wait to try more "out of season" cookie press ideas. Now I just need a new motive.

This recipe was created for the California Strawberry Commission’s Romantic Valentine’s Day Contest. The deadline is Friday, so you still have time to enter . What are you waiting for? Hurry and get your stuff in! Though I’d love to win, I’d be happy if you won instead because I passed the word on.

See? I’m a good sharer. I only ask for fifty percent of your Amazon gift card. What? You aren’t a sharer too? Darn.

Champagne Kissed Whoopie Hearts
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Strawberry soda works just as well, if not better, as a substitute for strawberry sparkling wine. This recipe utilizes a cookie press to make fast, perfectly shaped hearts.

1/2 cup shortening
1 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla extract
1 whole egg
1 egg yolk
1/4 cup strawberry flavored sparkling wine (or strawberry flavored soda)
1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups flour

1. Place the oven rack on the center shelf and preheat to 425 degrees. Place a heart shaped disk into a cookie press. Set out three cookie sheets, keeping them away from the oven to stay cool. Do not grease pans.

2. In a stand mixer bowl, beat together shortening, sugar, salt, vanilla extract, egg and yolk.

3. In a small bowl mix together wine or soda, baking power and baking soda. Immediately pour and mix into the batter. Add the flour and beat until just combined.

4. Load the press and press dough onto baking sheets 1-inch apart. Let the cookie press set for one second each before pulling it off the sheet. With your fingers, pat down the Y-shaped dough sticking up from the cookies.

5. Bake for 4 to 6 minutes until lightly golden brown on top. Watch closely toward the end so they don’t burn. Immediately move cookies to a cooling rack.


Fresh Strawberry Filling
The key to these cake-like cookies is to let them set up for several hours in the refrigerator before serving. The filling will soften the cookies and the strawberry flavor will further develop.

1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup halved strawberries
1/3 cup marshmallow fluff
1 1/2 tablespoons strawberry flavored sparkling wine (or strawberry flavored soda)
1/8 teaspoon almond extract
Pinch of Salt
1 1/2 pounds powdered sugar

Puree the ingredients in a food processor for 1 minute stopping to scrape the bowl as needed. Pipe filling onto the back sides of half the cookies and top with a matching cookie. Dust cookies in powdered sugar or drizzle with melted chocolate if desired.

To melt chocolate: Place 1/2 cup of your favorite chocolate in a bowl. Microwave on high for 30 seconds, stir and repeat until melted and smooth. Place a small round tip into a piping bag and fill with warmed chocolate or drizzle with a spoon over cookies.

Makes about 48 mini whoopie pies

Note: If your dough won’t stick to your cookie sheets you can freeze the sheets for a few minutes and try again.

Recipes and photographs by Laura Flowers.