Bravetart: Oatmeal Crème Pie

Want some great Cookies for guests to enjoy, check out this post, have fun!!

My version of Oatmeal Creme Pies combines the cosy flavors of apple, ginger, and cinnamon with chewy rolled oats and marshmallowy vanilla creme (the only thing that’s missing is a cellophane bag). Whether you start a week or an hour in advance, make the filling first so you can assemble the cookies as soon as they’ve cooled.

Makes: 24 6.35cm (2½ inch) sandwich cookies

Active Time: 1 hr

Down Time: 1hr

You Will Need:

255g (2 cups | 9 ounces) all-purpose flour, such as Gold Medal
113g (1 heaping cup | 4 ounces) old fashioned rolled oats (not quick cooking or instant)
2 tablespoons (½ ounce) Dutch process cocoa powder
57g (⅔ cup | 2 ounces) plump, moist, dried apples
½ teaspoon Diamond Crystal kosher salt (half as much if iodized)
½ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
142g (1¼ sticks | 5 ounces) unsalted butter, soft but cool—about 18°C
227g (1 cup packed | 8 ounces) light brown sugar
1½ teaspoons baking soda
½ teaspoon baking powder
85g (¼ cup | 3 ounces) golden syrup, sorghum, or unsulphured molasses (not blackstrap)
1 large egg, straight from the fridge, well beaten
65ml (¼ cup | 2 ounces) milk (any percentage will do)
1 recipe Vanilla Marshmallow Creme (page 236)

Prepare the Dry Mix:

Sift flour into the bowl of a food processor (if using a cup measure, spoon into the cup and level with a knife before sifting). Add oats, cocoa, dried apples, salt, nutmeg, ginger, and cinnamon, cover with a sheet of plastic to contain the dust, and process until the oats and apple disappear, about 3 minutes. This mix will keep for up to 3 months in an airtight container at room temperature.

Make the Cookies:

Adjust oven rack to middle position and preheat to 175°C (350F). Combine butter, brown sugar, baking soda, baking powder, and golden syrup in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With the mixer running, add the egg in two additions, mixing until each one is well incorporated. Reduce speed to low and sprinkle in the dry mix, then add the milk, mixing to form a sticky dough. With a flexible spatula, fold the dough once or twice from the bottom up to ensure no unmixed streaks remain.

Arrange forty-eight 1-tablespoon portions on two parchment lined and lightly greased aluminium baking sheets, leaving 6.35cm (2½ inches) between them. Bake until the cookies are puffed and soft but dry around the edges, about 12 minutes. They will look steamy and wet, a side effect of the molten syrup in the dough. If necessary, use the inner edge of a 8cm (3-inch) round cookie cutter to gently nudge apart any cookies that have grown together. Cool on the baking sheet until their crumb is set, about 20 minutes.

Sandwich the Cookies:

Stir Marshmallow Creme with a flexible spatula, then transfer to a pastry bag fitted with a 0.6cm (¼-inch) plain tip. Turn half of the wafers upside down and pipe a shy tablespoon (roughly 7ml) onto the centre of each. Top with remaining cookies, pressing gently to join them together.

Store in an airtight container, with a piece of wax paper between each layer, for up to 5 days at room temperature, up to a month in the fridge, or 6 months in the freezer. Serve at room temperature.




BraveTart is published by W.W. Norton & Company Ltd., £28.00, recipes by Stella Parks, photography by Penny De Los Santos. Available to purchase here:

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Fiona Cairns’ Little Monsters: All-In-One Orange Cake

Have some fun this Halloween with the kids by getting them involved making cupcakes.  Here’s a smashing post to get you started, have fun!!

The more revolting and gruesome the better! The perfect Halloween activity to get children involved: just give them the icing, colours and a piping bag or two (and this photo to spark their imaginations) they will have hours of fun creating their very own little monsters!

Halloween Monsters Orange Cake


Serves 16

For the cakes:

16 cupcake cases
250g unsalted butter, softened. Diced, plus more for the tins
250g self-raising flour
1 tsp baking powder
Finely grated zest of 2 large oranges
Juice of ½ large orange
250g golden caster sugar
4 large eggs, lightly beaten

For the syrup:

juice of 1 orange
5 tbsp caster sugar

For the icing:

500g icing sugar, sifted
5–6 tbsp orange or lemon juice

For the monsters:

500g white sugarpaste (or ready mixed colours of your choice). The colours I used were:
pink food colour paste
green food colour paste
red food colour paste
yellow food colour paste
blue food colour paste
violet food colour paste
orange food colour paste
black food colour paste
60g piping bag white royal icing,
no. 1 nozzle


Preheat oven to 180°C/fan 170°C/350°F/gas mark 4 and line two cupcake tins with the paper cases. For the batter, I use an electric mixer and beater attachment, but do use a food processor, or a bowl and an electric whisk if you prefer.
Sift the flour and baking powder into the bowl, then add the orange zest, sugar, butter and eggs. Beat together and lastly add the orange juice. Do not overmix. Divide the batter between the cases. Bake for 15–18 minutes, or until the cakes spring back to the touch.
Meanwhile, for the syrup, mix the orange juice and sugar in a bowl. Immediately after the cakes come from the oven, prick holes all over each with a cocktail stick and douse with syrup. Leave to cool completely in the tins.
When ready to ice, place the icing sugar in a bowl and gradually add just enough orange juice to make a pourable consistency which coats the back of a spoon. Pour a spoonful or so of the icing over each cake, gently easing it over the cake with a spoon so it spreads to the edges. Allow to set for an hour or so.
To decorate divide the white sugarpaste into however many colours you wish to use (each of my monsters took 20–30g) and colour it by kneading colour paste in until even, keeping back a little white for the eyes and teeth. I have listed the colours and quantities of icing I used, but this is only a rough guide. Then, make your monsters!
Stick the monster parts together with royal icing (You could use food colouring pens too – although the sugarpaste will need to have dried overnight first), and decorate each cake with a monster, adhering with a blob of royal icing, if necessary.


Copyright © Fiona Cairns, 2011. Photography by Laura Edwards. Extracted from THE BIRTHDAY CAKE BOOK by Fiona Cairns published by Quadrille Publishing Ltd.

The post Fiona Cairns’ Little Monsters: All-In-One Orange Cake appeared first on Party Pieces Blog & Inspiration.