Friday, May 25, 2012

Whiskey Oatmeal Cream Pies

Fact: Memorial Day Weekend is here!

Another Fact: My life (summer life) is like a big 3 day weekend so having Monday "off" seems like just another day.  But I'm excited that you get the day off!  You need it right?

What are you doing to celebrate the long weekend?  Having a barbeque?  Going to the lake/river/beach?  Taking a trip?  Tell me about it!  Or maybe take me with you?  I don't have plans yet...

If you are doing any of the aforementioned things this weekend, I highly suggest that you make these Whiskey Oatmeal Cream Pies and take them with you.  Your friends and family will love, love, love you.  Even though I'm sure they already do.

The cookies are oh so soft and chewy, the cream is unbelievably flavorful with the addition of vanilla bean and whiskey, and it kind of oozes out when you put the second cookie on it.  Mmmm.

Whiskey Oatmeal Cream Pies...   
adapted from Food Plus Words

Makes: Around 24 pies   Prep Time: 10 minutes   Bake Time: 5-7 minutes   Total Time: 15 minutes (for cookies) + 15 minutes (for whiskey cream)

{Printable Recipe}

for the cookies-
1 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1 stick butter, at room temperature
1 cup brown sugar
1/2 teaspoon salt
2 eggs
1 tablespoon heavy cream
1 tablespoon whiskey
1 vanilla bean (or two teaspoons pure vanilla extract)
1 1/2 cups oats

for the cream-
4 egg whites
1 cup brown sugar
pinch of salt
2 tablespoons whiskey
1 vanilla bean (or two teaspoons pure vanilla extract)

 Gather your ingredients and preheat the oven to 375°.

 Sift flour...

 baking powder...

baking soda...

and salt...

 into a medium bowl.  Set aside.

 In the bowl of an electric mixer, combine butter and brown sugar.

 Beat on medium speed for 8-10 minutes until pale in color and fluffy.

 Add eggs one at a time, beating thoroughly after each addition.

 Pour in cream...


And the insides from one vanilla bean.  If you can't get your hands on some vanilla bean, you can add 2 teaspoons of pure vanilla extract instead.

 Slowly add the dry ingredients and mix until combined.

 Remove the bowl from mixer and add the oats.

 Mix with a spoon or rubber spatula.

Spoon cookies onto a greased baking sheet with a tablespoon or something equivalent.  Bake for 5-8 minutes or until golden brown.

Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

To make the whiskey cream, set a saucepan with 2-3 inches of water over medium heat until it starts to steam.  Combine brown sugar, egg whites, and salt in a medium heat proof bowl, whisking to combine.  Place the bowl over the water making sure the bottom of the bowl isn't touching the water.  Whisking often, heat mixture until the sugar is dissolved and no longer grainy.  Feel the mixture with your fingers to test.  Once the mixture is no longer grainy, transfer contents to the electric mixer fitted with the whisk attachment and whip for 8-10 minutes or until you have a light, voluminous meringue.  Add whiskey and the insides of one vanilla bean.  Beat for 30 seconds to combine.

 Now for assembly...lay one cookie face down.

 Spoon cream on top of cookie.

 Top with second cookie.

Ta-da!  You now have whiskey cream pies!  You can continue to assemble the pies or you can assemble them as needed if you don't feel like taking down 24 whiskey cream pies in one sitting.

A big thank you needs to go out to Momma Bell for supplying the yummy vanilla beans from Mexico!  Thanks mom!  You're the best.


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