Monday, October 10, 2011

Week Eleven -- Whoopie Pies

Whoopie Pies – although not the best. The best you can make at home.

I cheat. I do and I admit it. I actually make my whoopie pies in a muffin pan and then slice them in half and fill them. I am sure whoopie pie purists out there are shuddering reading this, but frankly it is just a whole lot easier. We made the classic chocolate cake and vanilla filling pies. There are a lot of variations out there. I also love pumpkin with cream cheese filling or gingerbread with vanilla. My son likes chocolate with chocolate filling. But, we decided to stick with chocolate and vanilla. You really can't beat that.

Chocolate Cake

1 ½ cups all-purpose flour
1 cup sugar
1 tsp. baking soda
Pinch of salt
3 T cocoa (heaping if you want them extra chocolate-y)
1 tsp. Real vanilla extract
5 T vegetable oil
1 T white vinegar
1 cup water

Mix the drys together and then make little depressions in it for the oil, vanilla, and vinegar. Then pour the water over the whole thing. It will feel like you’re making a mud cake, but stick with it. Pour into an unlined (but greased) muffin tin. Fill each well about ¾ full. Bake at 350 degrees for 18 –22 minutes. Let cool then slice them in half horizontally.

Vanilla Filling

4T softened butter
4 T vegetable shortening
1 cup marshmallow fluff
Pinch of salt
Tsp of vanilla
3 cups confectioner’s sugar

Mix everything together, adding more sugar if needed. If it’s humid, you’ll need a bit more. Put icing (a lot or a little) on half of the pie and cover with the other half. Eat.

What to do with your leftover Marshmallow Fluff.... make Fluffernutter Sandwiches. Just substitute fluff for the jelly in a peanut butter and jelly sandwich. Yum.

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