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Ellie Helton
 
October 30, 2020 | Ellie Helton

Whoopie Pie Recipe

If there's anything we love to have with our wine, it's chocolate. Our friend Ellie from Black Bear Bakery whipped up these delicious mocha whoopie pies to pair with our Cabernet Sauvignon Reserve! Buy a bottle and try out this recipe and let us know what you think in the comments!

MOCHA WHOOPIE PIES RECIPE

WHOOPIE PIES

  • 1 cup sugar
  • 1/4 cup shortening
  • 1 egg
  • 1/2 cup whole milk
  • 1/2 cup hot water
  • 2 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda 
  • 1/2 tsp salt
  • 1/4 tsp baking powder

MOCHA FILLING

  • 2 cups powdered sugar
  • 1 stick unsalted butter
  • 2 tsp instant espresso
  • 1 tbsp heavy cream

INSTRUCTIONS

  1. Cream sugar and shortening and add egg.
  2. Add all of the whole milk to the bowl and mix until just combined.
  3. Add the dry ingredients to the bowla dn mix until just combined
  4. Slowly add the hot water to the bowl.
  5. Spoon out roughly 2 tbsp sized globs onto a pan lined with parchment paper.
  6. Bake at 450 degrees for 5 minutes. Allow to cool completely.

MOCHA FILLING

  1. Disolve espresso into heavy cream.
  2. Mix all ingredients until well combined.
Time Posted: Oct 30, 2020 at 11:20 AM
Ellie Helton
 
October 30, 2020 | Ellie Helton

Pumpkin Cheesecake Bars

Fall is in full swing with Halloween tomorrow and Thanksgiving right around the corner. And what part of fall do we love most? All of the pumpkin treats! Check out this awesome recipe for Pumpking Cheesecake Bars from our friend Ellie over at Black Bear Bakery. She created this receipe to pair with our Texas Duet! Buy a bottle to enjoy with this delicious fall treats.

Graham Cracker Crust:

  • 3 cups graham cracker crumbs
  • 6 tablespoons brown sugar
  • 10 tablespoons melted butter

Pumpkin Layer:

  • 1-15 oz can pumpkin puree 
  • 3/4 cup heavy cream
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice

Cheesecake Swirl:

  • 8 oz softened cream cheese
  • 2 tablespoons sour cream
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper or foil.
  2. Prepare the Graham Cracker Crust -  In a medium sized bowl, combine graham cracker crumbs, sugar and melted butter until crumbly. Press into the prepared baking pan.
  3. Prepare the Pumpkin Pie - Whisk together all pumpkin pie ingredients. Pour on top of graham cracker layer.
  4. Prepare the Cheesecake - Beat all the cheesecake ingredients on medium speed until well mixed.
  5. Drop spoonfulls of cheesecake filling on top of pumpkin layer. With a knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.
  6. Bake for 40 minutes or until center is set. Allow to cool then refrigerate for 2 hours.
  7. Slice into squares and serve.

Post a picture of your pumpkin cheesecake bars in the comments!

 

 

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