Yum, yum: DIY Whoopie Pies

Carly was feeling domestic again, and decided to take on the project of baking her very own version of the uber-trendy dessert, whoopie pies, complete with her very own expert (Bubbie), photographer (Dad) and intern/clean-up crew (Mom). Success or #fail? Read on to find out. 

Like most good cooking blogs, this one begins with a trip to the mall. To get your Bakerella on, buy whoopie pie mix, courtesy of Williams-Sonoma. You’re well on your way to success, and no one needs to know that it’s not from scratch.

Back at home, take your mix and line it up with your other ingredients. That’s one egg, lots of butter, and a jar of Marshmallow Fluff. Smile big for the camera.

Beat the butter until whipped. For those of you that forgot to leave the butter out for optimal room temperature whipping purposes, feel free to microwave the stuff. I did. Then, mix ingredients together:

Add egg.
Pour in mix.

Beat until there’s no more nasty clumps. 
If your mix looks weird, call in the expert. It is likely that you forgot an ingredient. Just sayin’.
Pour in forgotten ingredient (in this case…milk). Beat again.
Spoon clump-free batter into 16 cookie shapes on parchment-lined baking sheet .
Bake for 10 to 12 minutes at 350 degrees Celsius. Wear chic oven mitts with your stripe-on-plaid outfit, and take out when fluffy. It is also not a bad idea to pre-heat the oven (oops).

On to the filling: it’s Marshmallow Fluff time. Use the whole jar. 

It’s a sticky situation, so have your expert on hand.

Let’s put these whoopies together now, people. Begin with one chocolate cookie. 

Spread the icing over the cookie, and top off with a second cookie. If I made the icing bit look easy, trust that it isn’t.

Press cookies into place, and show off your new polish change in Blue My Mind by OPI.

Enjoy them, but not too many of them. It will hurt your stomach.

Serve these special thank-yous to your crew. 

Special shout out to my expert baker (Bubbie), photographer (father) and clean-up crew (thanks, Mom).

Yum, yum: Quirky desserts

When it comes to fashion we appreciate the bold prints from Proenza Schouler, the strategically placed ruffles from Phillip Lim and the whimsical inspiration behind Lanvin that is Alber Elbaz. And when it comes to our desserts, we feel the same. Sure, we’re happy to have our cake and eat it too, but give us something unexpectedly sweet, and you’ll have us saying, “more please!”

The Spring Roll
The after-work hangout Supermarket is the place to be for drinks and Asian-inspired fusion food. Meet friends for tapas-style fare made with Kensington market fresh ingredients. 

While their dishes are created for sharing, you will want to keep the dessert spring rolls all to yourself. Dipped in chocolate sauce, the banana spring rolls come with vanilla ice cream and caramel sauce. For drinks and dessert fun, this resto-lounge has it all.

Banana spring rolls are amazing. They taste better than this image looks. Trust us. 

Dessert Divas
We never thought we would outgrow our cupcake phase, but then we tried cake balls from Dessert Divas. These sweet bite-sized treats are made fresh to order by sister baking duo Erin and Sheri. Covered in icing and topped with sprinkles and specialty designs, these cake-filled pops are made in chocolate, vanilla, red velvet, banana, cherry, lemon and butter pecan flavours. Order a minimum of two dozen, and Dessert Divas will create a cake ball arrangement fit for any event from fun to elegant.

 Dessert Diva’s cake pop display wowed guests of The Wedding Show, including bloggers Hey Do You.

Jedd’s Frozen Custard
“Frozen fresh daily,” Jedd’s Frozen Custard dessert is a smoother and creamier answer to ice cream. 

The custard shop serves up chocolate, vanilla and a daily specialty flavour that can be topped off with a variety of gourmet toppings such as Skor bits, Oreo crumbs, gummy bears, hot fudge and other flavoured syrups. 

For the ultimate caffeine buzz, try the vanilla custard affogato, which combines one scoop of custard with two shots of espresso. Made with extra egg yolk and less sugar, Jedd’s custard is one cool snack. 

Yum. Now, excuse us while we run out to get something to satisfy our sweet tooth.

Rave: Dessert before Dinner

If you are anything like us, you know no meal is complete without something sweet. Yes, our mothers taught us that dinner comes before dessert, but for the following indulgences, we simply cannot help ourselves. We’ll always reach for these sweet treats first!

Cookie Dough Shots
Because frosting shots are so last year, now is the time to try cookie dough shots from Sweet Flour Bake Shop (2353 Bloor Street West). While the shop brings warm delicious cookies your way in just minutes, we’re more focused on their unbaked snacks.

Sold in mini individual sized containers, these dough shots offer just the right amount of cookie.

Flower Power Cupcakes 
Taste kindness with statement cupcakes from Eat My Words (300 Campbell Avenue). These treats with heart help raise money to benefit the Stephen Lewis Foundation. Order them in regular or mini versions, and these flower-topped cupcakes will be delivered in one of the company’s signature turquoise hat boxes. Available in four original flavours, you’ll have to try them all to choose a favourite!

Buttery butter tarts
We love butter tarts as dessert, and they are definitely something that we can eat at any time of day – whether having eaten a real meal before or not. Flaky Tart (711 Mt. Pleasant Road) makes some of the best in the city. They are flaky (of course) and buttery. The top has a satisfying crust and the filling is like heaven – sweet, creamy and classic. If you’re a butter tart aficionado, you must pay a visit to this adorable Mt. Pleasant and Eglinton bakery, owned by the former pastry chef at the Rosedale Golf Club. Mmmm.

Whether you’re a dessert-before-dinner sort, or the dinner first, dessert second type, what’s your must-have snack? Tweet us @rockitpromo!