King Arthur Flour Baking Contest

2015 Adult Baking Contest

Whoopie Pies

Chocolate Cakes
1/2 cup (3 1/4 ounces) shortening
1 cup brown sugar, packed
1 large egg
1/4 cup + 2 tablespoons (1 1/8 ounces) baking cocoa OR 3 tablespoons each black cocoa and baking cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional; for enhanced chocolate flavor
1 cup milk
1 teaspoon vanilla

Filling
1 cup (6 1/4 ounces) shortening
1 cup confectioners’ sugar or glazing sugar
1 1/3 cups (5 7/8 ounces) Marshmallow Fluff or marshmallow creme
a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla

Cakes: Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.

Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches between each cake.

Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven and cool completely on a rack.

Filling: Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of the cakes with the filling; top with the remaining cakes.

Submit 2 on a plate

 

2015 Children’s Baking Contest

Classic Peanut Butter Cookies
1/3 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup supermarket-style smooth peanut butter
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) Beat together the shortening, sugars, egg, vanilla, and peanut butter until smooth.

3) Add the flour, baking soda, and salt to the peanut-butter mixture, beating gently until everything is well combined. It may take awhile for this rather dry dough to come together; and when it does, it’ll be quite stiff. Only if necessary, drizzle in enough water to make the dough cohesive.

4) Drop the cookie dough by tablepoonfuls onto the prepared baking sheets (a tablespoon cookie scoop works well here), leaving 2″ between them.

5) Use a fork to flatten each cookie to about 1/2″ thick, making a cross-hatch design.

6) Bake the cookies for 12 to 16 minutes, until they’re barely beginning to brown around the edges; the tops won’t have browned. Remove them from the oven, and cool on a rack.

Submit 4 on a plate

 

 

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