My Father’s Specialty- Doughboys!

Growing up my Mom was the one in the kitchen most days making dinner for the family, but my Father did have a few specialties.  Some good, and some just fun to remember!  He made great burritos, I still make them the same exact way at home for my family.  He also made great pancakes and held his own as the grillmaster.  He did make spaghetti one time, and I’ll just say it was only once, and Sir Ryan and I are still talking about it.  There are a few other traditional things my Dad makes during the holiday season, Nut Bread and Mincemeat Pie.   Now- the nut bread always disappeared within the same afternoon, but the mincemeat pie lasted a bit longer, it wasn’t our favorite.  

But with the mincemeat pie came something we loved…Doughboys, made out of the pie shell scraps.  A little cinnamon and sugar sprinkled and then baked, brought us to the kitchen like little dogs, begging for scraps.  Gone in minutes. 

My Dad was the only one that made them right!

With all the pies being baked in the kitchen over holidays, I think the Doughboys were the saving grace, from having one of us sneak a slice before dessert was served.

Dough Boys

  • 1 pie dough
  • 1/8 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • flour
  • 1/4 cup pecans, toasted and chopped fine ( These are optional, and any nut could be used)

Roll the pie dough on floured surface a little bit thinner then you would a regular pie shell. Combine the sugar and the cinnamon, mixing well. Sprinkle the mixture over the pie dough and spread the nuts evenly. Cut the dough into thin triangles and roll into small croissants. I took half of the dough and rolled in a tube, threw it in the freezer for 10 minutes and then sliced it to make wheels. Place on parchment lined baking sheet. Bake in an oven, set at 425 for 15-20 minutes until golden brown. Allow to cool and hide one for yourself before they are all gone.

Scooby Snacks

Of all the meals and treats my Dad ever made, this was my favorite, this was something that only came around once or twice a year but they were heavenly.

My Dad’s Famous Doughboys!

He has many talents, a couple of them in the kitchen, a few on the golf course, a lot in the business world but what he is best at, is being a Dad!

Filled with Good Memories!

Thanks Dad for being a loving Father and a trusted compass!

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Happy Father’s Day!

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

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 🙂