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.
Yum!

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.

Week Ten -- Salsa

Salsa

I realize that I've pretty much stuck with sweet items recently, so I thought we'd try something decidedly not sweet. After moving from one side of the country to the other and then almost all the way back again, I've discovered a secret. If you move, take some recipes from your old home with you. When you make salsa for Mainers, they think you're a genius. If you made that same salsa in Texas, they'd probably tell you it was okay, but that they could do better. I've brought whoopie pies and scallops and blueberry pie to Texas from Maine. I've brought pecan pie and salsa and queso to Maine. So, here is an excellent recipe to use most anywhere.... but it will kill anywhere north of the Mason Dixon line!

Salsa

2 qt. chopped tomatoes (you can use fresh, but canned is also fine... just get the whole tomatoes in their own juice.)
8 jalapeños
2 onions chopped -- any color
3 8 oz tomato sauce -- not pasta sauce, but just canned tomato sauce
3 t salt
3 green peppers chopped
4 cloves garlic chopped
1 t oregano
1 t cumin
½ t pepper
½ t cayenne
½ t vinegar

Simmer on stovetop for 20-40 minutes or until slightly thickened. Let cool then eat it immediately or put it in the refrigerator. Don't try to freeze this. I tried once and the results were less than pleasant. The peppers and onions just get sort of mushy and rubbery. Yuck.