Wednesday, 19 February 2014

Oatmeal Whoopie-Pie Cookies with Cinnamon Hearts Buttercream

We had a party at work recently and since it is still February, I wanted a Valentines feel.
In case you didn't know...
My FAVOURITE day of the whole year is
Valentine's Day.

I LOVE the pink, the red, the frills, the romance, the hearts, cupids, candy-hearts, chocolate,
dressing up to eat take out Chinese food with the family by candle-light and
how everyone is so affectionate to one another.

Okay, back to the Whoopies.
My co-workers really did like the Whoopies.
How can you not?

They really did like (and I did too!) the Cinnamon Heart Buttercream.
LOVED the colour and the taste!
I think it made the cookie.

Thank you to Kitchen Treaty

The Oatmeal Whoopie was just right.
I suggest once the cookie-part is finished baking and to keep fresh (and soft) to keep in an
air-tight-container until ready to assemble.
I left mine out and the Oatmeal Whoopie was a bit crisp.  Still good but crisp.

I found my Cinnamon Heart Buttercream was not too stiff but I was still able to pipe out the frosting.
I used a Wilton # 4B tip.

I made 26 Whoopie-Pies. 
Which meant pretty much everyone got one.
That made us all happy.

Oatmeal Whoopie-Pie Cookies with Cinnamon Hearts Buttercream

Oatmeal Whoopie-Pie:   1 cup butter (room-temperature)
                                        1/2 cup granulated sugar
                                        1/2 cup brown sugar
                                        2 large eggs
                                        1 tsp pure vanilla extract
                                        3/4 cup whole-wheat flour
                                        1/4 cup all-purpose flour
                                        1 tsp baking soda
                                        1/2 tsp ground cinnamon
                                        3 cups rolled oats

*Preheat oven to 350F.
Line your baking sheets/pans with either Sil-Pat mat or parchment paper.  Set aside.
*In a large bowl, beat butter and sugars together until pale and fluffy.
*Add the eggs, one-at-a-time and beat after each addition.
*Add the vanilla.
**Remember to scrape the sides and the bottom of the bowl.
*Add the flours, baking soda and cinnamon, and mix until all is incorporated.
*Using a scoop (I used a Tbsp scoop), scoop out the dough onto the prepared cookie sheet/pan.
*Bake for approx. 10-minutes or until the cookies are golden and firm to touch.
*Remove from oven and let cookies rest on the baking sheet/pan for approx. 1-2 minutes.
*Place on wire-rack to let cool completely.

Cinnamon Heart Buttercream:   1/2 cup cinnamon heart (hard candies, found around Valentines)
                                                   1/4 cup water
                                                   1 cup butter, room-temperature
                                                   3 cups confectioners' sugar, sifted

*Place 1/4 cup of the Cinnamon Hearts and water into a small saucepan.
On low-heat, dissolve the hearts; remembering to stir constantly.  Do not let it bubble.
Set aside.
*With the remaining 1/4 cup of hearts, place into the food-processor and pulse until very fine.
Set aside.
*Beat the butter for approx. 1-minute (until light).
*Add the confectioners' sugar, 1-cup at a time and beat.
Remember to scrape down the sides and bottom of the bowl.
*Slowly add the contents of the saucepan (cinnamon syrup) and mix for approx. 1-minute.
*Add the fine crushed hearts, and mix until everything is well-distributed.

*Scoop Cinnamon Buttercream into either a piping-bag or a Zip-Loc bag (cut one of the corners) and pipe onto the flat-side of the cookie.
*Place another flat-side of a cookie on top.

***Please Note:   I always use Salted Butter and then omit the salt requested in the recipe.
You should do what you feel is best.



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