Auckland Food Show 2012

Annabelle White cooking demonstration in the Electrolux Theatre

I had a great day yesterday at the Auckland Food Show.  I went with Simon’s Mum (Michelle, who blogs over at The Jamjar) and Brother (David) and we had heaps of fun watching cooking demonstrations, attending a High Tea ‘master class’, and perusing all the stalls.

David buying a Whoopie Pie (photo courtesy of Michelle)

Nici Wickes cooking demonstration in the Electrolux Theatre

Me with Annabelle White

We started off our day in the Electrolux Theatre where we watched a cooking demonstrations by Annabelle White and Nici Wickes.  We were shown how to cook the perfect roast chicken and use it in three different meals.  Nici demonstrated how to make a beautiful Tagine and a delicious banana, custard and meringue dessert – I know it was delicious because David had a go at making it :)

Our High Tea treats at our Masterclass

Our High Tea Masterclass beverages

Annabelle White at the High Tea Masterclass

After the cooking demonstrations in the theatre we headed off to a High Tea Masterclass.  This was run by Annabelle White.  While we were shown how to make some dainty high tea nibbles we were treated to wine, tea and a selection of high tea treats (including mini cupcakes courtesy of Little and Friday). 

Whoopie Pies (photo courtesy of Michelle)

The egg stand (photo courtesy of Michelle)

Atomic Coffee (photo courtesy of Michelle)

Once the class had ended and we had collected our goodie bags, we set off to check out the stalls at the food show.  Michelle bought some honey, David bought some beer and I bought some beautiful products from St Andrews Limes.

The Lewis Road Creamery Stand

Overall we had heaps of fun.  The Food Show runs in Auckland, Wellington and Christchurch so if you are able to, I would recommend heading along to the one nearest you.  One of the best things about the Auckland show is the cooking demonstrations in the Theatre.  They are free to attend and showcase the talents of some awesome chefs.  The Masterclasses are worth going to as well – definitely worth the money.  If you want more information about The Food Show, you can head on over to their website or you can check out my posts on the the 2011 and 2010 events.

Me with Nici Wickes

Luscious Lemon Whoopie Pies

So far (because I do plan on trying out more) this is my favourite Whoopie Pie recipe.  These Lemon Whoopie Pies were nice and cakey, and not too dense.  The recipe makes 10 Whoopie Pies, but I made 6 large pies out of my mixture.  I thought they looked really cute on my Nana’s old tea set she gave me a few years ago, which you can see in the picture below :)

Makes 6 – 10

250g flour
2 teaspoons baking powder
large pinch of salt
115g butter, softened
150g caster sugar
finely grated rind of 1 lemon
1 large egg, beaten
100ml milk

Lemon buttercream filling:
4 tablespoons lemon curd
115g unsalted butter, softened
2 tablespoons lemon juice
200g icing sugar

Icing:
115g icing sugar
1 – 2 tablespoons warm water

Preheat the oven to 180°C.  Grease a whoopie pie tin, or line 2 –3 large baking trays with baking paper.
Sift together the flour, baking powder and salt; set aside.  Place the butter, sugar and lemon rind in a large bowl and beat with an electric whisk until pale and fluffy.  Beat in the egg followed by half the flour mixture, then the milk.  Stir in the rest of the flour mixture and mix until fully incorporated.
Pipe or spoon 20 mounds of mixture (or what fits in the whoopie pie tins) onto the prepared baking trays.  Bake for 10 – 12 minutes until they have risen and are just firm to the touch.  Cool for 5 minutes, then transfer to a wire rack to cool completely.

To make the filling:
Place the butter and lemon juice in a bowl and beat with an electric whisk for 2 –3 minutes or until pale and creamy.  Gradually beat in the icing sugar and continue beating for 2 –3 minutes until the buttercream is light and fluffy.

To make the the icing:
Sift the icing sugar into a bowl and gradually stir in enough water to make a smooth paste.

To assemble:
Spread or pipe the buttercream on the flat side of half the cakes.  Spread the lemon curd over the other half of the cakes, then sandwich the cakes together.  Spoon the icing over the whoopie pies.

Red Velvet Whoopie Pies

These would look pretty and festive on the table for Christmas or would make a cute gift for your loved one on Valentines Day.  I didn’t have reason for making them though, I just wanted to try them :)

Makes 8.

Whoopie Pies:
2 cups  flour
2 tablespoons cocoa powder
½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ cup buttermilk
2 tablespoons red food colouring

Cream Cheese Filing:
190g Cream Cheese
40g unsalted butter
½ teaspoons vanilla extract
65g icing sugar

Preheat oven to 190°C.  Lightly grease a Whoopie Pie tin or line a baking tray with baking paper.  In medium bowl mix together the flour, cocoa powder, baking soda, and salt; set aside.
In large mixing bowl beat butter on medium to high speed for 30 seconds.  Beat in brown sugar until light and fluffy and then beat in the egg and vanilla.  Next beat in the flour and buttermilk, alternating between the two ingredients.  Stir in the food colouring.
Spoon the mixture into the prepared Whoopie Pie tin or drop heaped tablespoons of the dough onto the prepared baking sheets, about one inch apart.
Bake for 9 to 11 minutes, or until the tops are set.  Cool completely on the baking sheets on a rack.  Remove cooled cookies from baking sheets.

To make the cream cheese filling:
Place the cream cheese, butter and vanilla extract into the bowl of an electric mixer and beat on a medium – high speed for 2 –3 minutes or until combined and smooth.  Reduce the speed and add in the icing sugar and beat until combined.  Transfer to a piping bag and pipe onto back of ½ the cookies.  Sandwich with the remaining cookies.

Double Chocolate Whoopie Pies

Whoopie pies:
1 cup plain flour
½ cup cocoa powder
½ teaspoon baking soda
⅔ cup caster sugar
90g  unsalted butter, at room temperature
1 teaspoon vanilla extract
1 egg
1 cup milk

Chocolate buttercream:
3 egg whites
⅔ cup caster sugar
160g unsalted butter, cubed and at room temperature
125g dark chocolate (around 65% cocoa solids), melted
2 tablespoons cocoa powder

Preheat the oven to 175°C.  Grease and flour baking trays or whoopie pie tins.  Sift the flour, cocoa and baking soda together into a large bowl.  Place the sugar and butter in to the bowl of an electric mixer and beat on a medium speed for 2 – 3 minutes or until light and creamy.  Add the vanilla extract and egg and beat for a further minute.  Reduce the speed and add the flour mixture in three batches, alternating with the milk.  Beat until combined.

Place 1 ½ tablespoon amounts of batter about 5 cm apart of the trays and bake for 8 – 10 minutes or until they are cooked through.  Cool for 5 minutes on the trays and then transfer to wire racks to cool completely.

To make the buttercream, place the eggwhite and sugar in the top of a double boiler over a medium heat and whisk for 3 – 4 minutes, or until warm and the sugar has dissolved and then remove from the heat.  Using an electric beater, beat the mixture on a medium – high speed for 6 – 7 minutes or until glossy and stiff peaks form.  Reduce the speed and add in the butter, one cube at a time, beating well after each addition.  Continue to beat for 3 – 4 minutes.  Combine the melted chocolate and cocoa.  Add to the eggwhite mixture and beat to combine.

Using a knife, spread a large blob of buttercream over the flat side of half of the cookies and sandwich with the remaining cookies.  Alternatively, you can transfer the buttercream mixture into a piping bag fitted with a 1cm plain nozzle and pipe 2 tablespoons of filling onto half of the cookies before sandwiching with the remaining cookies.  Enjoy!

So, now that I have finally attempted these little cakey pies I am looking forward to trying out some different flavours; chocolate mint, black velvet, vanilla… I’ve even seen a recipe for spiced pumpkin whoopie pies with pecan mascarpone!

And, if you have been left with 3 egg yolks after making these, don’t worry – I have a very, very rich chocolate tart recipe on its way which will use them all up!

Inspiration: Whoopie Pies

So, I have two weeks of holiday starting at the end of this week.  I've already said that during that time I want to make a tart.  I'm tossing up between a lemon or a chocolate one, but I do really like Alison's (from Pease Pudding) comment about making both.  I've got two weeks so I could do one each week.
During my holidays I also want to try making Whoopie Pies.  I've never eaten one in my life but they look so delicious, all cake-y and icing and cute!