STUFFED ITALIAN BREAD

STUFFED ITALIAN BREAD

recipe adapted from Monster Mama

1 Italian loaf, about 12 inches long 

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F. 

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Bon appetit, tout le monde!

Sock Monkey Woopie Pies & MORE!

Monkey Whoopie Pies - Scroll down to see more!

These homemade monkey whoopie pies are as adorable as they are tasty. A creamy filling is wedged between two chocolate cookies, while colorful fondant and icing form ears, cheeks, and the rest of the cute, edible features.  Found this on BHG.  Click on the cookies link about and see all their great cookie ideas.  The above is the only bit of instruction from BHG so it takes some creativity to pull one off.  I have put some instruction below to help get you started.  This will be really cute for a kids party or for grandkids.  So get cookin Tata, Mom and Grandma.  These are really fun!

Classic Woopie Pie ingredients

1/2 cup shortening

1 cup sugar

1 teaspoon baking soda

1/8 teaspoon salt

1 1/4 cups buttermilk or sour milk

1 egg

1teaspoon vanilla

2 ¼ cups all-purpose flour

2/3 cup unsweetened cocoa powder

Creamy Filling

directions

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in buttermilk or sour milk, egg, and vanilla until combined. In a medium bowl, stir together the flour and cocoa powder. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

2. Drop dough from a rounded measuring tablespoon* 2-1/2 inches apart onto an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until the edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

3.Spread the flat sides of half the cookies with a rounded tablespoon of Creamy Filling. Top with the remaining cookies, flat sides down. Store in the refrigerator. Let stand at room temperature for 30 minutes before serving. Makes about 16 sandwich cookies.

from the test kitchen

*Try to keep mounds of dough in nicely rounded shapes. Use a #40 scoop (1 1/2 tablespoons) works well.

Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfilled cookies for up to 3 months. To serve, thaw cookies, if frozen.

Assemble as directed in Step 3.

Creamy Filling

Prep 10 mins

Bake 450°F 10 mins to 12 mins

ingredients

½ cup butter, softened

1 ¾ cups powdered sugar

1 7 ounce jar KRAFT (IF POSSIBLE) marshmallow creme

1 teaspoon vanilla

directions

1. In a large mixing bowl combine butter, powdered sugar, marshmallow creme, and vanilla. Beat with an electric mixer on medium speed for 2 to 3 minutes or until smooth. Cover and chill about 1 hour or until firm.

VARIATIONS FOR A WOOPIE PIES

Pumpkin Spice Whoopie Pie

1 cup canned pumpkin

1/3 cup butter, softened

1 package 2-layer-size spice cake mix

2 eggs

1/2 cup milk

1 recipe Marshmallow-Spice Filling

directions

Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 Whoopies.

Marshmallow-Spice Filling

Prep 10 mins

Bake 450°F 10 mins to 12 mins

ingredients

1/2 cup softened butter

1 8 ounce package softened cream cheese

2 cups sifted powdered sugar

1/2 of a 7 ounce jar marshmallow cream

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

directions

Up to 2 hours before serving, beat together butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon and nutmeg. Beat until well combined.

Mini Raspberry and White Chocolate Whoopie Pies with white Mascarpone filling

With layers of raspberry preserves, white chocolate, and mascarpone, these decadent cookie sandwiches are irresistible.

Yield: 72 sandwich cookies

Prep 1 hr

Chill 30 mins

Bake 375°F 7 mins

ingredients

1/2 cup butter, softened
1 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 teaspoon vanilla
2 cups all-purpose flour

1/2 cup buttermilk

1/2 cup seedless raspberry preserves

White Chocolate and Mascarpone Filling

Colored sugar (optional)

directions

1.Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.

2.In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet.

3.Bake in the preheated oven for 7 to 8 minutes or until tops are set. Cool completely on parchment-lined cookie sheet on a wire rack. Peel cooled cookies off the paper. Spread the flat side of half of the cookies with about 1/4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. Chill for 30 minutes before serving. Makes about 72 sandwich cookies.

from the test kitchen

Place bars in a single layer in an airtight container; cover. Store in refrigerator for up to 3 days or freeze for up to 3 months. Thaw at least 1 hour in refrigerator before serving.

White Chocolate and Mascarpone Filling

Prep 10 minsBake 450°F 10 mins to 12 mins

ingredients

1/4 ounces chopped white baking chocolate (with cocoa butter)

cup whipping cream

½ cup mascarpone cheese

¼ cup softened butter

½ Teaspoon vanilla

4 cups powdered sugar

directions

In a heavy small saucepan, combine white baking chocolate (with cocoa butter) and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. Meanwhile, in a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.

Homemade Oatmeal Cream Woopie Pies

ingredients

¾ cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

½ cup butter, softened

½ cup peanut butter

½ cup granulated sugar

½ cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup quick-cooking oats

2 teaspoons hot water

¼ teaspoon salt

1 7 ounce jar marshmallow creme

½ cup shortening

1/3 cup powdered sugar

directions

1.Preheat oven to 350 degrees F. Grease a cookie sheet; set aside. In a small bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla until just combined. Stir in flour mixture and oats just until combined.

2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are light brown and centers are set. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack; let cool.

3. Meanwhile, in a medium bowl, combine the hot water and salt. Stir until salt is dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined.

4. Spread marshmallow mixture on the flat side of half of the cookies. Top each frosted cookie with another cookie, flat side down. Makes 13 sandwich cookies.