Chocolate Candy Cane Whoopie Pies

How to make the box

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
Refrigerate dough if you do not want to make them all at once. Many BEL Box recipes make more treats than an individual or small family may be ready to eat. This dough can be refrigerated in a sealed container for up to a week. You may need to add a minute or two to the cook time if you bake the cookie dough when it is cold.
Don't unwrap the candy canes before you smash them. Keep candy canes in their wrapper while you hammer them with a spoon. This will keep the candy cane bits from shattering everywhere and making a mess.

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
Use unsalted butter. Salt is in almost ever baking recipe. It counteracts the leavening agent (typically baking powder or baking soda) in your baked goods. This is where the real chemistry of baking comes in. If you use too much salt, your recipe won't rise enough. Too little and it will rise too much. Since the precise amount of salt in salted butter is not specified it's a best practice to use unsalted butter and add the exact amount of salt needed in your recipe. With BEL Box recipes, the right amount of salt has been added to your dry ingredients, so use unsalted butter and you'll be well on your way to another delicious treat!

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

How to melt butter and chocolate chips. Butter has a lower melting point than chocolate. That means it turns into a liquid first, while the chips are still mostly solid. When your butter becomes a liquid, your mixture will look soupy. This is exactly the time when you can use the different melting points to your advantage. Vigorously stirring your mixture will allow the butter to help melt the chocolate chips. Doing this is critical. If you keep microwaving without helping the chocolate will result in scorched or burnt chocolate. No one wants that!
What do I do with all the pumpkin puree leftovers? Here are a few of our favorite recipes:

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Wipe cookie cutters to keep baby cake edges crisp. If cake starts to stick around the edges of the cookie cutters, wipe them clean. This will help your baby cake edges to stay round and crisp.
Use unsalted butter. Salt counteracts leavening agents like baking powder. Just the right amount of salt is added to BEL Box ingredient bags. Using salted butter throws off this sensitive balance and can cause your recipe to be dense or taste too salty.
How to melt butter. The quickest way to melt butter is in the microwave. Cut butter into tablespoon sized pieces and place in a microwave safe bowl. Cover with a paper towel. Microwave for 30 seconds. Check butter. If it isn't melted, continue to microwave for 10 second intervals checking after each. If butter is mostly melted, but a few small pieces remain, stir until the pieces melt. Be careful taking the bowl out of the microwave! It can be very hot.

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use unsalted butter. Salt counteracts leavening agents like baking powder. Just the right amount of salt is added to BEL Box ingredient bags. Using salted butter throws off this sensitive balance and can cause your recipe to be dense or taste too salty.
How to melt butter. The quickest way to melt butter is in the microwave. Cut butter into tablespoon sized pieces and place in a microwave safe bowl. Cover with a paper towel. Microwave for 30 seconds. Check butter. If it isn't melted, continue to microwave for 10 second intervals checking after each. If butter is mostly melted, but a few small pieces remain, stir until the pieces melt. Be careful taking the bowl out of the microwave! It can be very hot.

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use your lemon soon after your box arrives or put it in the fridge. It's much easier to zest a fresh, firm lemon. Lemons lose their firmness over time, and then they harden (in a bad way). While they become more juicy when they get softer, their skin gets too soft to adequately produce less zest. Putting them in the fridge buys you a little more time.
Tamping the cookie dough. Make sure you have lots of flour on the bottom of the glass before you tamp, otherwise your dough will stick to the bottom of the glass. Having trouble getting the flour to hold onto the glass? Put a little flour on the cookie dough ball or apply flour to the glass with your fingers.
Ironing out imperfections in your tamped cookies. Some of your tamped cookie dough may look less than circular. That's ok! Apply some flour to your fingers and do mini touch ups by lightly toughing the dough.

Questions and answers will be added here. Have a question? Email BEL@bakeeatlovebox.com

Use room temperature butter. If your butter comes straight from the refrigerator, don't fret! There's no need to let it sit out for an hour to acclimate. Instead, pop it in the microwave. Be sure to use a microwave safe bowl and cover with a paper towel. Heat on high for 10-15 second intervals checking between each. Don't wait for a puddle of melted butter to form. When pressing the butter lightly leaves a soft indent, your butter is ready.
Whip the frosting. Be sure to follow the frosting directions to a T. While your frosting may look done after cranking it up to high speed for a minute, it's important you whip for the full 4-5 minutes. If you don't the frosting will be too dense for this recipe. Mixing for this time will whip air into it, expand the frosting so you have enough for all 16 cupcakes.