Tuesday, December 14, 2010

whoopie pie

A well known little pie that doesn't look anything like one; made of two soft chocolate cookies sandwiched with sweet creamy filling has been another favourite that my 10 yr  old loves to bake.

 The recipe  is not only super-easy to follow for my bake addict kid  &amp is  just as satisfying for this chocolate lover  but my best reason;  I don't have to bake a real cake & worry  about what to do with  about half the cake that sits in the refrigerator as a leftover. It is just the right size for a lumch dessert + freezes easy. You know how just how much I love a twofer idea!

2 cups All purpose flour
1/2 cup unsweetened cocoa
1stick (8 Tbs) unsalted butter, softened
1 cup sugar
1 cup buttermilk
1 tsp vanilla extract
1 egg
1tsp baking soda
1/2 tsp salt

Whisk together flour, baking soda & salt in a bowl until combined.
In a separate bowl, stir together buttermilk & vanilla.
With a mixer, beat together butter & sugar at medium speed untill mixture is plale & fluffy ( about 3 mins).
Add egg, beat till combined. Reduce speed to low & alternately mix in flour mixture and buttermilk in batches, scraping down the sides of the bowl after each addition. Mix until smooth.

Preheat oven to 350F. Line the sheet pan with parchment paper & spray with cooking spray.

Spoon 1 tbs mounds of batter. bake until tops are puffed & cookies spring back when touched, 8-10 mins. Mine took 14 mins as  the batter was slightly more than a tablespoon. Yeah, I don't spend time to measure each scoop. :0
 Transfer to a rack & cool completely.

Marshmallow filling:
1 stick ( 8tbs) unsalted butter, softened
1 1/4 cup powdered sugar
2 cup marsmallow cream ( fluff)
1 tsp vanilla extract

In a bowl, beat together butter, powdered sugar, marshmallow cream & vanilla to fluff it up.

Assemble the pies by spreading a teaspoon of filling on one  flat side of half of the cookies & top with the  other flat side. Repeat with the remaining.

Store: Refrigerated for a week, frozen upto 2 months. Serve at room temperature.

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