Jager Bombs where one of the shooters I served the most when I worked at the bar. I’m not sure why… jittery and drunk never seemed like a good combination to me. And I don’t particularly like the way Red Bull tastes.
BUT the cupcake version of this recipe is the most viewed post on my little blog, so I figured it was time to try another Jager Bomb recipe.
Do you ever bake something and think it’s a disaster, but it ends up… well… not? ‘Cause that’s what happened with these Jager Bomb Whoopie Pies.
I had a heck of a time with these things. Firstly… I didn’t grease AND flour the first round well enough, and some of the cakes stuck to the tins a little bit. Not bad enough to ruin them, but enough to make them look messed up. I solved that problem by just putting the filling on the “ugly” sides!
The cake portion was from a recipe in the Boozy Baker cookbook. If you like baking & booze, you should buy it! I use it a lot. I adapted the Jager Honey Bunt cake recipe. It’s feaking delish. I should have realized when I was making it that this recipe is like (what I think of as a) Spice Cake. It’s got warm flavors. Does that make sense? At any rate I can’t wait ‘til the Christmas season so I can make mini Bundt cakes for my Christmas gifts.
I adapted the filling recipe from a combination of the Wilton Whoopie Pie Filling recipe & my Red Bull Buttercream recipe. It worked out really well. This recipe made juuuuuust enough for all the pies. I used about a ½ tablespoon for each mini & 1 ½ tablespoons for each regular sized pie. I did have a little problem with it being too warm. My house was around 70-72 degrees, and it was a smidge too warm for the filling. I couldn’t get it to stay put on the cakes, it kept sliding off, and looking all melty. So… what I did was put some filling on top of each cake, then put them in the fridge for a few hours, THEN squished the sides together. I also kept them in the fridge before Hubs brought them to my tasters.
I had to keep reminding myself that Whoopie Pies aren’t supposed to be pretty. They’re supposed to be messy and junk. Overall they came out better than I thought. Hubs asked me to keep some for him, and my tasters didn’t complain. So I guess that’s a win.
S’more S’mores please!? I can never get enough S’mores! Never!
I actually made this LAST Saturday for National S’mores Day. I know… these silly food “holidays” are, well, silly. But I just couldn’t control myself. Any excuse to make some sort of S’mores food is totally acceptable in my mind.
The base is adapted from Gluten Free On A Shoestring and the Honey Cinnamon Cookie Dough is from Add A Pinch.
I really love that cookie dough. It’s pretty much heaven. I actually didn’t use all of it in the ice cream; I saved about a cup for myself… to eat raw like a fat kid. It doesn’t have eggs so it’s OK! You could probably use all of it in the ice cream. If you knead it too much, just break up the pieces back into chunks. No harm done. If you don’t feel like making the cookie dough I think some broken up graham cracker could work. I kinda think they would get too soggy though…
The regular marshmallows were a last minute addition. I saw them in my pantry and figured I might as well toss them in there. The next time this ice cream happens I’ll use mini marshmallows to save myself from the sticky mess of ripping the big ones into pieces.
This ice cream didn’t fit in my regular 64oz freezer container. It was just a smidge too big. It also took longer than 4 hours to set. I ate some at hour 4, and it wasn’t quite there. The next night it was all set up and ice cream like. But that’s a normal occurrence for me. Maybe my freezer isn’t cold enough?
The only problem for me is that the flavor is a little rich. I’ve been mixing it in with a scoop of vanilla frozen yogurt to fix that. 😉
Check out the recipe!
I L.O.V.E. S’MORES. Seriously… I have an unholy love for them. I’m pretty sure if I could only eat one dessert type food for the rest of my life, it would be a S’more. Or some variation of a S’more.
This recipe happened when I noticed the cookie dough I used to make the homemade S’mores (a few weeks ago) doesn’t have eggs. Do you know what that means?! That means I can eat it raw! RAAAAAW!
Ok… Confession time. I also really love raw cookie dough. And I love stuffing cookie dough into things. Haha, that sounded bad! I meant to say that I love stuffing cookie dough into other food!
The cookie dough recipe came from Add A Pinch. I doubled it. If you don’t want to make the garnish, only make half the amount I did. Unless you want to eat the rest… it would go great in some chocolate fro yo. Or by the tablespoonful with a glass of milk. Or you could just skip the milk and the spoon….
The chocolate cake recipe is my favorite boozy chocolate cake. I can’t remember when the first time I used it was, or who the “credit” should go to. I’m sure it’s on one of the other posts. I did have to bake these for the full 20 minutes, usually I only bake it for 17. I think it was because of the frozen centers.
The Boozy Fluff Buttercream is the same one I used on the S’more Cupcakes, AND the Boozy S’mores Cupcakes. It’s perfect. The only thing I don’t like about it is the fact that is uses 4 sticks of butter. FOUR! Eeek.
I made the “garnish” because I had a TON of cookie dough leftover and I really didn’t want to eat all of it by myself… I figured I’d share the love. 😉
Check out the recipe for these cupcakes HERE!
Then check out the Vodka S’mores Brownies, the Peanut Butter Cookie Dough Brownies, Peanut Butter Cookie Dough Stuffed Cupcakes, or Cookie Dough Stuffed Cupcakes that I made!
TONS of extra filling… it wasn’t really this lime green…
Look at the size diff…
close up of the mini PI’s.
Happy PI day!!
If you’re a Math Nerd (I’m not), or know some nerds or geeks… Then you know that Pi Day is coming up this week (3.14= March 14th)! I consider myself a partial geek. And if you’re Irish, like booze, or don’t live under a rock, then you know St. Patrick’s day is also coming up…
I really wanted to combine a dessert for both “holidays” so I thought I’d make Mint Whoopie PI(e)s!
It didn’t exactly work out like I thought it would. They came out pretty cute, and Hubs said they tasted good. But not minty. Hmph. I guess I need to back up a little bit…
I recently bought both a whoopie pie pan & a mini whoopie pie pan. In my defense I plan on multi-tasking with both. The full sized pan can be used for corn cakes, or muffin tops. And the min pan can be used for French Macarons (I hope).
I didn’t post a recipe because I used the Wilton Whoopie Pie version for my cakes, then used my Boozy Marshmallow Fluff frosting (from the Boozy S’mores Cupcakes) for the filling.
The cakes came out pretty yummy, but they’re much bigger than I thought they would be. The batter rose pretty high in both pans. For the large ones it was OK, but I ended up cutting the small ones in half before filling them. Basically I had double the amount of mini whoopies then the recipe said. Does that make sense?
As for the filling… I made the full amount from the recipe. It was WAAAAAAAAY too much! I’d suggest only making half. I used Crème De Menthe (and added some green food color)… and couldn’t taste even a smidge of boozy mint flavor in the filling. Total bummer.
But the good news about all the extra filling? I used (some of) it, in those neat-o little pretzel bites. Totally inspired by these ones from Shugary Sweets. She is a GENIUS… you should def check out her blog.
Basically I added some melted Candy Melts (about 50 pieces) to about a cup of the leftover frosting. Then I scooped a little bit on to a square pretzel and put another pretzel on top. Then you dip it in some more melted Candy Melt. It’s delish (but not minty). Let the candy harden, then EAT IT!
Happy Almost PI Day!
PS I used premade/ packaged decorating frosting to write out the Pi symbol.