I’m sorry, that was a terrible word play, but it does lead in to the December challenge from the Daring Baker’s group. This month’s recipe was whoopie pies. when I think whoopie pies I for some reason think southern US. I’m really not sure why, but that’s what pops into my head…and makes me feel like I should pair these with iced tea. Anyway, here’s a fun recipe for soft cakey cookies filled with a marshmallow creme. For a holiday twist these ones were rolled in crushed candy canes.
1/2 cup butter
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla
1/2 cup bittersweet chocolate
2 1/3 cup flour
1 cup milk
1. Cream together the butter, sugar, baking powder, baking soda, salt, and vanilla.
2. Add egg and beat until smooth.
3. Melt chocolate.
4. Mix melted chocolate into the butter/sugar mixture.
5. Alternate adding flour and milk util well combined.
6. Place in a ziplock bag and cut the corner off.
7. Pipe small dollops onto a baking sheet – try to keep them about the same size, and use your fingers to flatten the points on the dollops.
8. Bake for 10-15 minutes at 350 degrees.
9. Remove from baking sheet and allow to cool before filling.
1 cup softened butter
1 cup powdered sugar
1 1/2 cups marshmallow creme (I used two smallish containers because I didn’t want any left over)
1 1/2 teaspoons vanilla
1/4 teaspoon salt, dissolved in 1 tablespoon water
1 crushed candy cane (if desired)
Beat together all ingredients adding the powdered sugar slowly so it doesn’t explode in a cloud across your face.
Add more powdered sugar or a little bit of milk to adjust the consistency as necessary.
Putting it all together:
Pair off the cookies, matching size and shape as closely as possible. Put a thick dollop of the creme filling on the bottom of one cookie, and sandwich it with it’s partner. If desired for a holiday twist roll the exposed edge of the filling in pulverized candy canes (I used five candy canes total for the filling and edge decoration which I mashed in the food processor). The filling will become more like marshmallows the longer it sits so I recommend mixing that up just a little bit before you plan on using it.
Shout out to the host from this month! The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”