The French and their irresistible bakeware

To whom ever in France is making this stuff,

Don’t stop.

Thank you.

Respectfully,

Cait

Mauviel. Le Creuset. Silpat. The latter being the one thing in my kitchen that while not totally needed, has saved me from cookie disasters. Challah disaster and so many more other food sticking to pan messes.

When I started baking, I knew what these mats were, but there was no way my husband would have gone for them. Then I got some All-Clad cookie sheets and he felt these were a must have to protect the sheet (I don’t think his concern was for the food, but for the cookie sheet itself). We never use them without the mats now.

Instead of putting cookies on parchment, they go on the Silpat mat and after baking…they glide straight off the pan. Absolutely amazing is what these are. They work especially well for cake like cookies…such as…Whoopie Pies

Banana Whoopie Pies…by Martha Stewart (if you haven’t already guessed it, I am slowly making my way through her holiday cookie magazine)

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed banana (from 1 large ripe banana)
  • 1/2 cup sour cream
  • 4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar, plus more for dusting

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
  4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
  5. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
  6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

Read more at Marthastewart.com: Banana Whoopie Pies – Martha Stewart Recipes

yum yum yum. I had a banana that needed to be used so this was the perfect recipe for that. My husband said these are better than my regular Whoopie Pies. I don’t know about that, but these are pretty darn good.

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