Submitted by Donna Marie Ryan
About the cook: I am a retired Biology teacher of 35 years. My late husband and I have 2 lovely daughters. I started cooking early but my memories with mom are mostly related to canning and freezing from our huge garden. The creative side of contesting is very important to me. Thinking about recipe combinations uses both my scientific background and my need for creativity. And more importantly the side benefits are quite alluring. I started contesting in 2006 by accident encouraging a friend’s daughter to enter and won my first contest with a single entry. Since then I have won many large and small contests which has been fun but I also have met some great ladies which has been even better. My legacy to my girls will be my recipe collection.
About the dish: A decadent confection reminiscent of caramel apples but easier to eat and oh so good! The cake uses apple sauce and the buttercream frosting has an infusion of caramel. For those adults out there a teaspoon of sea salt added to the final frosting mix will dance on your tongue- for sure!
National Origin: American
Estimated Time: 30 to 60 Minutes
Cookie cake :
1 ½ cups brown sugar
1 ½ sticks butter, melted
1 ¼ cups Simply Wholesome Applesauce – Honey with a touch of Cinnamon
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon apple pie spice
1/4 cup confectioner’s sugar for dusting (optional)
Caramel buttercream Frosting:
1/3 cup granulated sugar
2 ½ tablespoons water
1/3 cup heavy cream
1 ½ teaspoons vanilla extract
1 stick salted butter, softened
1 ½ sticks unsalted butter,softened ( yes both)
2 ½ cups confectioner’s sugar
1 teaspoon sea salt (optional)
Preheat oven to 350 degrees
Lightly grease 12 spot baking sheets or large muffin tins
Combine brown sugar and butter in a large mixing bowl. Mix in the apple sauce, and egg- beat well. In a small bowl combine the dry ingredients and add to the wet mix . Combine and add the vanilla.
Drop dough onto baking sheets using a 1 ½ tablespoon scoop. Bake 10-12 minutes. Remove from pan and cool.
For the frosting:
In a saucepan, stir together the sugar and water and bring to a boil over medium heat . Cook without stirring until mixture turns a light amber color. If it gets too dark it will taste burnt. This could take 15 minutes. Remove from heat and stir in cream and vanilla. Cool while mixing butter with confectioners’ sugar- beat on high until light and fluffy. Add in cooled caramel and salt if desired. Beat in.
Place half of the cakes on a parchment lined tray and pipe or scoop frosting on each – evenly divided. Top with a second cake. Sift with confectioner’s sugar if desried.
Yield 12-15 whoopie pies.