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Veggie U Food and Wine Celebration, with Sweets by Maggie!

Carroll 5 Comments
My girl Maggie came down to Florida a few weeks ago for a visit and over a few glasses of our beloved sangria, she told me about her upcoming event at The Chef’s Garden.  Wow!!! I was excited to hear that she would be participating in The Veggie U Food and Wine Celebration, an event I have been hearing about for many years.  The event is put together to combat childhood obesity, with chefs, wine vendors, and food & beverage companies all participating to make the magic happen.  There are wine seminars, chef demos, book signings and of course, lots of tasting!!  By the end of the pitcher of sangria, she had me convinced, I must travel to Ohio and help the Sweets by Maggie team!

The event kicked off with a welcome reception for all the participants and their teams!  The scenery was lovely; the wine was flowing and the buffet was plentiful.  The host of the event, the staff of Veggie U, The Chef’s Garden and the Culinary Vegetable Institute welcomed us graciously.  It was a perfect summer evening to meet many new friends and reconnect with old ones!

The Culinary Vegetable Institute, also known as CVI

Welcome to Ohio Chef Brian!! Maggie and Brian worked together years ago at WDW. I guess it IS a Small world after all ;-/

Birds eye view of the dining room at the CVI. The chefs were finishing up their prep for the evening before joining the welcome reception.

Chef's finish your mise en place!!

The Grand Tasting Tent- this is where the action would take place! Vendors, chefs, sponsors will thrill guests with their bounty from The Chef's Garden!

Our favorite sales person, Michele!

We were home from the welcoming party by 12:30 AM, grabbed a quick nap before heading to Maggie’s shop at 3:00 AM.  (My friends at work thought I was taking a vacation, hahaha).  We made up batters, beat buttercream, baked cupcakes, packed all the equipment and shoved it in the car by 1:00 pm.  And we were off to the races!

The Subaru was loaded! But it all fit! And that is the lovely Cheryl, who rocked all weekend long with us! Attention Wrigley, you have a new Life Saver flavor!

The Culinary Vegetable Institute, I ran by those chairs all evening long....tempting!

The Reefer Truck- It was refreshing to run and get supplies from the truck, despite the distance, as it gave me break from the heat!

Port Wine Brownies by Sweets By Maggie- We prepped in the reefer truck and were able to keep the desserts from spoiling....mostly... I ate the other ones! 🙂

Wine Seminar Tent - This was great because we were very close to it, while I was busy being a Cake Ball Ninja, I listened closely to the Master Sommelier Serafin Alvarado!

The gardens around the property were gorgeous! I love that you can see people hustling in back before we get started!

Such a beautiful setting to work in!

The Sweets by Maggie table! Getting close to opening, JUST a few friends to feed! 🙂

The tent before the action started.

Tart Cherry Cupcake with Grand Marnier Buttercream; and Lemon Lavender Cupcake with Local Honey Buttercream! They were fabulous!

Port Wine Brownies. I gotta say, the reduction was beautiful -hollllaaaaa!

Cake Balls! There were teams developing amongst the guests, arguing which one was better. (It was a tough decision, but I finally sided with Team White Cake Ball)

Sea Turtle Cake Balls, caramel, pecans, chocolate, sea salt, a few other things and of course, love! Just make sure you don't call them Sea Turtle Balls- I got a few looks when I quickly spieled the desserts.

Salted Caramel Cake Balls! These are soooo good, unfortunately I didn't have any to bring home to my friends in Florida! Hoping Sweets by Maggie starts shipping soon!

That's me- Cake Ball Ninja

Pipe Away Maggie!

I did manage to slip away before the event got going, taking a tour of all the chefs and what they were serving.  The caliber of creativity and culinary responsibility (local, sustainable, fresh, ect…) was extreme!  So many dishes I could not wait to try!

Jeni's Splendid Ice Cream, by far the best thing I learned about on my trip north. (Excluding everything I learned at the Sweets by Maggie Shop)

Flavors from Jeni's treasure chest!

Jeni's Sweet Corn and Black Raspberries Ice Cream. This will be in my freezer by the weekend. It was A-maZing!

Rockmill Brewery- I can't say enough about this brewer, every brew I tasted was...sooooo good.

Our new and old friends! Brian from Gary's Seafood, Chef Brian and Chef Garrett. We knew there was a great chef next to us, but was delighted when Garrett shared his beverages with us too!

Whoop, Whoop!!!  The event was amazing, the Sweets by Maggie table had guests raving….A complete SUCCESS!!! And like after any huge event, it is time to join in the party!

Welcome to The After Party!

The After Party! Good times were had by all!!

 

Steelite International was a sponsor of the Chef competition. The award was a trip to Alinea!! #Awesome! Congrats @Jonathon Sawyer!!!

The After Party! The winning chefs were announced, the volunteers, chefs, participants gathered as a team, broke bread, drank wine and relaxed!

By the end of the evening, with the bustle winding down, I was able to look around and soak in the atmosphere, the friendly faces, all the talent and passion in one beautiful field.  Knowing that all the effort that went into the event was going to fight the rising epidemic of childhood obesity was “icing” on top!

To learn more about Sweets by Maggie, take a look at the http://www.sweetsbymaggie.com website or “Like” them on the Sweets By Maggie Facebook Page.

Brown Turkey “Figgy” Jam

Carroll 1 Comment

Another creation from my Alabama mother-in-law’s backyard!  As always, my eyes are bigger and badder than my stomach; therefore, I insisted on traveling home to Florida with the remaining bounty of my backyard farming.  (No surprise when I realized the life of these beauties was nearing an end.) 

I did the best thing I knew and made jam!  Images of fig jam creations danced thru my head: croissants, Greek yogurt parfaits, chicken marinates, pork belly glazes, salad dressings…etc. –  You get the idea!

Alabama Brown Turkey Figs- Roll Tide!!!!

Fresh figs are in season beginning in July in the south, and a bit later in the summer as you travel north.  Many people we ask have never tried a fresh fig, and only refer to the almighty “Newton” or a dried figs as something they’ve tried.  Well there is more to figs than the “Newton” – the flavor is night and day. A fresh ripe fig has the texture of a ripe peach, and a juicy sweetness.

This is another really easy recipe that will provide endless results.  The shelf-life is great, so no need to feel like you have to use it up right away.  It is also perfect for canning.  **Mental note to myself -must learn how to can soon!!

Figgy Jam

  • 2 ½ cups Fresh Brown Turkey Figs, quartered
  • Zest of ½ a lemon
  • Juice of ½ a lemon
  • 1 tablespoon sugar (depending how sweet your figs are you may adjust)
  • 2 tablespoon light brown sugar
  • 2/3 cup water (depending how plump and juicy your figs are you may adjust)

Figs cooking -Simmer slowly, let the sugars carmelize

This is super simple – just put the figs, lemon zest, lemon juice, and sugars into a heavy 2 quart pot and slowly simmer.  The sugars and juices from the figs will slowly release and start to caramelize.  My figs did not release enough juice so I helped it along, with a couple of tablespoons of water at a time.  When the figs had cooked down and a nice golden brown color appeared, I removed from the pot from the stove and ran the chunky jam thru a food processor, giving a smooth spread.  Allow it to cool and keep refrigerated for 3 months.

Cooked down figs- nice caramel color!!

Fig Jam! Spreads, sauces, marintates, dressings, and even homemade poptarts!!!!!!!

Happy cooking!!

Carroll

Backyard Fig and Vanilla Balsamic Glaze

Carroll 1 Comment

Fig Farmer!!  While we were in Alabama I became a farmer, yup- I went out in the morning and got myself some food from the yard, brought it into the table and ate.  It was awesome, fresh figs from the tree, blueberries from the bushes.  While blueberry cobblers were baking, I sat myself in front of a bowl of Brown Turkey Figs and had a feast.  As far as the chores of farming, I have to admit, I did not get a chance to participate, none the less, I did supply some tasty treats!

Brown Turkey Fig Tree! Endless Possibilities!

This Fig and Vanilla Balsamic Glaze made it to the rest of our meals, it was lovely on a Caprese sandwich, drizzled over grilled asparagus, and went perfectly on a bowl of vanilla ice cream.  I made it while the cobbler was going; it really is a “Set it and forget it” item.  Just prep it up, put it in the pot and let it simmer slowly.  Easy!  I am super fond of things that offer a long shelf life, time is limited in most of our lives, so I like to make things that don’t have to get used up within a week- This glaze is certain to be gone for it spoils –

Brown Turkey Figs- quartered with the tree stem removed.

 

Fig and Vanilla Balsamic Glaze

  • 1 cup fresh brown turkey figs, quartered
  • 1/3 vanilla bean, sliced open lengthwise (you can substitute ½ teaspoon vanilla extract if necessary)
  • 12 oz balsamic vinegar (I use inexpensive vinegar when I am playing with it, and save the good stuff when the balsamic will stand alone)

Figs, sliced vanilla bean and balsamic vinegar- this will simmer slowly into a delicious syrup

It’s super easy!! Place all the ingredients in a heavy 2 quart pot and let it simmer slowly.   Boiling it too rapidly will result in a burnt flavor, one that cannot be fixed.  The same burnt flavor will occur if you reduce it too far.  When the balsamic vinegar has reduced to about a quarter of what you started with you are in business.  Too test if it is thick enough, check to see if it is nappe, which is to “coat the back of a spoon”.  Just dip your spoon into the pot, if most of the glaze fall from the spoon, but the back is still coated ….You’re Winning!!!!

Strain the glaze- Apply some pressure with the back of a spoon to get the glaze, I don't mind if the seeds of the fig squeeze thru, it just makes it look more homemade 🙂

Strain the glaze and allow to cool- I reserved the balsamic figs as sundae toppers.  Keep the glaze refrigerated* for up to a year.

** I recommend refrigerating this because of what I added to it- a vinegar reduction with nothing added does not need to be refrigerated.

Fig and Vanilla Balsamic Glaze- perfect with fish, chicken, grilled vegetables and meats, cheeses, berries and ice cream

Vanilla Ice Cream with Fig and Vanilla Glaze- here I used the balsamic figs I cooked in the vinegar

Fig and Vanilla Balsamic Glaze with Vanilla Ice Cream- Move over hot fudge, here something better!!!!

Bon Appetit Ya’ll!

🙂

Farmer Carroll

The Story of Seaside, Florida and a Food Lover

Carroll 2 Comments
We just arrived home from a week spent on the Emerald Coast of Florida.  The weather was delightful, lazy days on the beach, friends and family, cocktails at sunset, early morning outings, just plain old R & R!  We had heard about the town of Seaside, I even had been there briefly years ago after the Truman Show had popularized it, but when we arrived we were super surprised about the culinary mind trip we were going to go on!  We spent hours eyeballing restaurants menus, small markets, locally made pickles and jams, tasted butters and yogurt creamed a short trip away; we were in heaven.  Like the way the town of Seaside was established, with the focus on community,  the  food scene certainly practices this as well.  Any foodie visitor to the Emerald Coast should block a few hours for this gastrofantastic town!  Needless to say we came home inspired!!

Small town of Seaside- The Farmer's Market

Fresh NW Florida Local Vegetables- Such a difference in flavor

Organic Tea Leaves- We were able to make our own blends, fun for tea's, marinades, sweets!!

Fresh Jams and Eggs- We took some back to the house and had an amazing breakfast!

Farmers Market Poster- I tried to steal this but thought that might not fly in Seaside!

Great Salads- We found our lunch on the beach #nomnom

Stalks of sweet corn- They were picked the afternoon before!

Fresh Breads- This bakery uses all organic, local ingredients. She baked the breads the day before, they were so good. I went to the local creamery stand and go some of the fresh butter as my bread baking interest was sparked again!

Local Honey- Made an hour down the road, he had Tupelo, Wild Flower and Bay Leaf. Great example of buying direct from the farmer as our purchase came with a quick lesson on the state of honey bees, as well as a taste test of the different types of honey! Awesome!

The Modica Market- A great store, we spent an hour looking at all the specialty local items.

The Modica Market Bakery- Then I spent an hour trying to decide which treat to have- 🙂

Modica Market- Chefs Paradise

Florida Made Cheese- I may not be in the know, but I don't think we have to many cheese artisans in Florida, needless to say I was thrilled to find this tasty cheese!! WOO HOO!!

Local Support- The Community of Seaside is dedicated and built around community. The restaurants, markets and chefs follow suit.

Lady Bird Hot Sauces- The Pink Grapefruit Sauce was awesome- soooo good! Double Win for the ASPCA involvement!

Microgreens! The shoppers in Seaside eat well!!

House Pickled Backyard Goods- I really need to learn to "can", there is so much opportunity! Look for canned goods coming soon 🙂

Ping Tung Heirloom Eggplants! These are awesome, the skin is so tender, the seeds are not bitter - Perfect for Baba Ganoush!

Pickle Stand- A ton of different pickles, amongst other many items 🙂

Seaside CSA Garden- This was awesome, very youth oriented, which instills in the kiddo's that important issues can be fun!

Key Lime Pie on a Stick- Can you ever go wrong with pie on a stick?

Food Trucks of Seaside

Barefoot BBQ Food Truck- Sir Wes could not resist, 2 thumbs up!

The Melt Down, Grilled Cheese Food Truck- I spent my time over here, I am a sucker for fancy schmancy grilled cheeses!

Wild Bills Beach Dogs Food Truck-"If you can think it, We will do it"

Dear Seaside,

We are fat and happy- Thanks for the good times, we will see you soon!!!

The Piggo’s

Preserved Cherries- Small Effort, Huge WOW!

Carroll 2 Comments

Preserving Cherries

Seems like I couldn’t get away from cherries last weekend we dined at a restaurant with a great fresh cherry cheesecake it had a chocolate almond crust Sir Wes kept saying, LORD this is good!  Then I read a blog over at A Cook Walks Into A Bar, who was making homemade Maraschino cherries!!  What???  Who knew??  Not sure why I never thought about fresh made…. just goes to show you, there is always something new to discover!

And then there were Acerola Cherries at the farmers market the next day- Awesome!  Because we were leaving for a family vacation this week, I was a bit limited on time, could not get to the liquor store for the traditional liquor needed for the maraschinos, next time!!  So I used what I had in the pantry- no need to get caught up in recipes, we just make it work!!

Acerola Cherries

  • 1 pound cherries, seeded (up to you if you want to or not, but I plan to serve them in drinks, and I don’t want to have to worry about seed spitting)
  • ½ cup water
  • ½ cup sugar
  • 1 cup cherry brandy
  • 1 cup brandy
  • 1 tablespoon whole coriander
  • 1 tablespoon whole black pepper
  • Juice of ½ a lemon
  • Couple slices of orange peel
  • Couple slices of lemon peel
  • 2 stems of oregano (had some in the garden, thyme would be nice too, just to add that earthy flavor)

I put all the ingredients together in a leak proof container and turned end over end to mix everything up.  They will need about two weeks before we dive in to them, and will last 6 months.  Just be sure to stir them up every few days.  This is a GREAT treat for your cocktail parties coming thru the summer and into the fall- ummm, I can see tailgate parties with these fancy schmancy treats….Awesome!  Small effort, Huge WOW!

Preserving Cherries

Roasted Eggplant and Caraway Bread Pudding- Man Alive- it is good!!!

Carroll 4 Comments

Turning savory into sweet and vice versa is very big trend in the culinary field today; we see herbs and vegetables in desserts and we see desserts turned savory.  A few months ago we had a candy manufaturing company at the convention center, not only did we use their product in the desserts, but we used them in savory items as well- Chocolate Almond Demi Glace with Short Ribs, Mozzarella Cheesecake with Tomato Basil Jam.  They were awesome!

I love bread pudding, and recently have been playing with savory ones.  It is such a great alternative to potatoes, rice and pasta sides. This recipe is perfectly delicious!

Roasted Eggplant and Caraway Bread Pudding

  • 1 Eggplant, diced in 1 inch cubes
  • 1/2 cup olive oil
  • 1 loaf fresh rye bread, cut in 1 inch cubes
  • 1 small onion , large diced
  • 4 eggs
  • 2 cups dairy (I used half heavy cream and half milk)
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground black pepper

Roasted Eggplant and Caraway Bread Pudding Mis en Place

Pre heat oven to 425.  Start by tossing the diced eggplant in olive oil and laying it out on a sheetpan (cookie sheet :)). Roast for about 30 minutes until brown and tender.  Allow to cool.  At the same time as the eggplant roasts, using a second oven, or counter top toaster oven, and toast the rye bread on low heat, 250 for 15 minutes.   While everything toast and roasts, saute the onion over meduim high heat- semi carmelized, semi fried,  I like my onions to be a bit burnt as it adds so much flavor. Set onions aside to cool. Whip eggs, dairy,  lemon zest, lemon juice and seasonings together in a large bowl.

Large Diced Eggplant

Fry the onions

Roasted eggplant- AKA Roasted Goodness

Turn oven down to 350.  Add toasted bread and onions to cream and egg mixture and toss, pour ingredients into either a parchment paper lined 9 x12 baking dish or a 9 x 12 baking dish sprayed with cooking spray, aka- “pam”.  Place the roasted eggplant evenly around the dish carefully so the eggplant doesn’t fall apart.  Bake for 45 minutes.  We ate it right away, but it is also perfect to serve the next day.  When you allow it to cool, you can cut perfect squares, place on sheetpan,  cover with foil and reheat at 300 for about 20 minutes.  This will look so nice on a plated dinner, it will also help to free time on party day.

Feel free to substitute breads, at work we use pretzel bread- which is also AmaZing!

Bon Appetit!

Versatile Blogger Award Winner- Yowza!

Carroll 13 Comments

Sooo excited to be recognized by Ally’s Baking Journey for a Versatile Blogger Award.  It is a true honor for a newcomer, and so awesome to receive a nod from another foodie blogger!  So thank you Ally!!

As a recipient of the Versatile Blogger Award I am able to pass it on to other new blogs that I admire.  Check them out!!!

A Girl in Her Kitchen

Recipleased

Love and Zest

Sweethart Cakes and Bakes

A Michelin and A Mom

Ryan Bakes

Tast-e

A Cook Walks Into A Bar

The Elegant Eggplant

Artisan@Home

All of these blogs are great! I hope the recognition is as special to them as it was to me!  And to the recipients they pass it on to! Now on to part II of the Award- 7 Things about myself 🙂

1) I grew up in a pool, swiimming from age 6 and under thru college.  I loved being on a team surronded by such great people and strong role models.

2) My Grandmother (GG) and Uncle are SUBERB Chefs, I love sitting around the kitchen and talking about food with them!

3) I haven’t eaten beef or pork since 1994, the 2nd semester of my freshman year at The College of Charleston- Craig Cafeteria, wasn’t bad…it just was what it was..

4) Sir Wes has a 15 year old daughter, who was nicknamed Jelly by my brother Ryan.  She stays with us most of the week, and is a terrific food critic- She is developing a very refined pallette!

5) Chips, Salsa, and Beer are my end all, cure all.  A bad day often ends with that trio-

6) Sometimes I hope for bad days because of the Chips, Salsa and Beer that might follow 🙂

7) I worked in a popcorn shop when I was in college, which I love to talk about.  Have I ever told you I worked in a popcorn shop??  Well there was also nut shop connected to it- I was the Shop Artist, I painted the tins, and helped out in the shops making great tasty treats and of course “Killa Chedda”!

Anyway- I think it is so great to get a chance to tell you more about myself, and share other blogs with you- I’ve been inspired by many!

TXZK9TGRQDZE

Ginger and Ghost Pepper Peach Sangria

Carroll 5 Comments

Summer started today,  although here in Florida, summer feels like it starts much earlier!  What is even more fun about June 21st, is that it is the unofficial start date of sangria season!  The perfect answer to the humid, sweaty days of Florida summers!  My favorite girl, @sweetsbymaggie is here for the week, and we love to enjoy sangria together, it is just what we do 🙂

A friend gave me a bit of homemade ghost pepper honey a few weeks ago, which is the hottest pepper out there blended into honey.  I also had a bit of ginger left in the cooler, so I made a ginger simple syrup to use it up before it spoiled.  I saw a bottle of white wine on the pantry shelf and I knew what direction we were heading. It is so fun to play with sangria flavors, once you have the general idea of how to make a traditional white or red sangria, I highly recommend getting creative with the flavors.  I love muddling herbs in ours, basil and cilantro are great.

Here is the recipe I used, it made about 5 quarts and took me about 20 minutes to do.  We left it overnight and the next day it was nicely blended, all of the flavors had time to hang out together and bond 🙂

Ginger Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon chopped ginger

Put all ingredients into a heavy sauce pan and bring to a simmer for 5 minutes. and cool.  The flavor will develop as it sits, so don’t be afraid to let it rest before you use it.

Simmer down Ginger!!!!!

Ghost Pepper Honey

  • 1 pinch ghost pepper flakes*
  • 3 teaspoons honey

Mix pepper flakes and honey together well, the longer the honey has to sit the stronger the heat will get.  A perfect item to have in your cabinet.

*You can use any pepper here, dry them slowly in the oven and then put in a coffee grinder to grind, you could even red pepper flakes if you would prefer.

Ginger and Ghost Pepper Peach Sangria

  • 2- 12 oz cans peach nectar
  • 1.5 liter Pinot grigio
  • 1 cup peach schnapps
  • 1 cup brandy
  • 2 peaches, cut in small bites 1 lemon, sliced
  • 1 pint blueberries, muddled
  • 3 teaspoons ghost pepper honey
  • 2 cups ginger simple syrup

Sangria Fruit

Mix all ingredients together in pitchers (I used two which allowed room for stirring, and just split everything in half, for each pitcher).  Refrigerate for a few hours before serving.  If you let it sit longer then 12 hours check that the peaches haven’t been “overcooked”, they can become rancid over time.

Ginger and Ghost Pepper Honey Peach Sangria

Happy Father’s Day!

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Sending all of you incredible, supportive and loving fathers, stepfathers and fatherlike friends out there a huge thank you!  Without my own father, Grandpappy, I would lost in life, as he has served and continues to be my compass in life!  One day a year is not enough to show my appreciation!

Have an amazing day Fathers!

My favorite three fathers!!!! Grandpappy, Sir Wes, and Sir Ryan

Sir Wes and Jelly

Caramel Macchiato Whoopie Pies

Carroll 2 Comments

These are so delicious!  Perfect for Father’s Day treats! The kiddo’s will love to assemble them, and the father’s will love to eat them!

Caramel Macchiato Whoopie Pies!

Caramel Macchiato Whoopie Pie

Makes about 2 dozen assembled whoopie pies

For the cakes

2 cups plus 2 tablespoons all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, at room temperature

1 cup sugar

2 large eggs

½ cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon vinegar

2 teaspoons espresso (use instant espresso and a few drops of hot water to wet it)

  1. Preheat the oven to 350°F. Grease and flour the whoopie pie pan..or…line two cookie sheets with parchment paper.
  2. Mix the flour, baking powder, and salt in a large bowl. Set aside.
  3. In a separate large bowl, cream butter and sugar together until light and fluffy using hand or stand mixer.
  4. Add eggs one at a time; then add buttermilk and beat until combined.
  5. In a small bowl, combine the milk, baking soda, and vinegar. Stir this mixture into the butter-sugar-egg batter.
  6. Add the flour mixture. Beat on low-speed until just incorporated.
  7. Stir in espresso, mix until all lumps are gone.
  8. Drop heaping tablespoons onto the floured whoopie pie pan, I used a size 18 sorbet scoop, which worked perfectly.
  9. Bake for 10-12 minutes. The whoopie pies should spring back when you press them gently. Let cool a few minutes before removing them from pan to wire cooling rack.

Flour mixture on the topless fireman apron 🙂

Whoopie Batter

Whoopies before the oven!

Baked whoopies!

Rich Caramel Buttercream

Start with the caramel

1/2 cup sugar

2 tablespoons water

1/4 cup heavy cream

pinch sea salt

Sugar to caramel!

  1. Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved.  Continue to swirl; no spoons or whips.
  2. Once dissolved, put heat to medium-high and bring the mixture to a gentle boil. Cover with lid and allow sugar to boil for 2 minutes.
  3. Uncover and continue swirling the mixture until it becomes dark amber, 230°F. Remove from stove immediately.
  4. Slowly pour in the cream, stirring with a whisk until combined; set aside.

Next up is the buttercream base–

3 egg whites

1/3 cup granulated sugar

1/8 teaspoon cream of tartar

2 sticks of butter, at room temperature

Whipping the meringue Stiff!!

  1. Combine the sugar, egg whites, cream of tartar and water in the stainless steel bowl.  Bring a large pan of water to simmer. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 140 degrees on an instant-read thermometer. The mixture will get foamy when it is close- it doesn’t take long, just a few minutes!! Remove from heat immediately so egg whites don’t curdle!
  2. Using a hand or stand mixer, beat on high-speed for 3-5 minutes, until the mixture hold stiff peaks.
  3. In another bowl, beat half the butter and slowly add the meringue until incorporated.  Add remaining butter, tablespoon at a time.
  4. With the mixer on low, slowly add the caramel and mix until well-combined.
  5. Refrigerate if buttercream is soft for a few minutes before assembling whoopie pies.

Assemble the pies and dust with remaining espresso, adding a bit of garnish and flavor.

Pour Dad a glass of milk and serve 🙂