Things I learned in December so far include:
- I am mathematically-challenged.
Shocking, isn't it?
I have a PhD in Chemistry, yet math in my head has me stumbling most of the time.
So, how did I discover this interesting little tidbit of info? At a craft fair where I sold a few treats, I had the genius idea of pricing things with ".50" tagged onto the end of the price. Yeah. Genius. And then people were paying with $20s, and I didn't have enough change, and I also had to factor in the stupid 50 cents'. Yikes.
- I need to learn to ask for help and in a clear straight-forward manner.
I realized this month that I can't yet do everything on my own and my loving friends and family aren't psychic. So I, Janice Lawandi, need to ask people for help when I need it. People want to help me, but if I don't ask for it, well...
- "I think that maybe inside any business, there is someone slowly going crazy"—Joseph Heller: I've been reading books about business and that's what I learned. On a daily basis I realize just how insane I am for doing this, and how crazy I have become thinking about my nameless bakery. Boy, is that quote ever true!
- I have a few amazing supporters who listen to my ramblings, who go out of their way to come visit my little table at a small craft fair, or who write articles about me, like this one from M! Thank you!
- Smashing little candy canes with a hammer is fun!
Candy cane chocolate whoopie piesPublished: December 18th, 2012, Cook time: 10 minutes
For “double-stuffed” whoopie pies, make double the filling
Makes about 15 sandwich cookies
- 2 cups (280 grams) all purpose flour
- 1/2 cup (46 grams) cocoa powder (I used Cacao Barry Extra Brute)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 3/4 cup (188 mL) buttermilk
- 1 tsp pure vanilla extract
- 1/2 cup (115 grams) unsalted butter, room temperature
- 1 cup (115 grams) icing sugar
- 1 1/2 tsp pure vanilla extract
- About 20 or so Miniature peppermint candy canes, crushed
- Preheat the oven to 350°F. Line a couple of baking sheets with parchment paper and set aside for later.
- Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and the sugar.
- Add the eggs, one at a time, along with the 1 tsp vanilla, scraping down the sides when necessary and beating well between additions.
- Add the sifted flour mixture alternately with the buttermilk, scraping down the sides of the bowl. Continue beating just until mixed (do not overbeat).
- Dollop heaping tablespoonfuls on the prepared pans, smoothing the tops and sides with your spoon and being sure to space them about 1.5 inches apart.
- Bake for about 10 minutes (you can check that they are done by inserting a toothpick into the center of one—make sure it comes out clean).
- Let chocolate cookies cool for a minute before transferring them to a wire rack to cool completely.
- When the cookies are cool, prepare the filling by beating together the butter with the icing sugar and 1.5 tsp vanilla, in the bowl of an electric mixer fitted with the paddle attachment. Beat until the filling is light and fluffy, about 3 minutes.
- To assemble the whoopie pies, spread a heaping tablespoon of the filling on the flat side of one cookie, and top with another. Roll the edges in crushed candy cane. Whoopie pies are best enjoyed the day they are made.