Whoopie!!!

Photo from "Wizard Recipes"

Recently, I introduced my kids to the wonders of Whoopie Pies! Needless to say they are in love with them. Let me first say that we don't usually indulge on lots of sweets, but every once in a while you just have to have something decadent. So, a few weeks ago I was at one of my favorite shops and they had just put out a bunch of fresh Whoopie Pies. They looked absolutely de-lish and I couldn't resist. . . they jumped into my cart. When I returned home from shopping and the kids saw them, well, you can just imagine. That box of yummy Whoopie Pies was suddenly a box of crumbs. Since then the kids have been asking me to get more. So, instead of buying them we are going to make them. I have been searching the web for what looks like the best recipes and we have gathered the ingredients. I think this is the first time I have ever bought Marshmallow fluff.  Today is the day! My kitchen is going to become a Whoopie Pie Bakery and test kitchen to see which recipe we like the best. here are a few of the contenders.... Do you have a favorite Whoopie Pie recipe you'd like to share? What I would really love to do is experiment with making them from Carrot cake and also a Zucchini bread version with cream cheese filling. At least they would have a hint of something healthy in them.

Wish us luck!

Dawn

Traditional Whoopie Pies

from Epicurious

Whoopie PiesGourmet | January 2003

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking. Yield: Makes 8 individual desserts Active Time: 30 min Total Time: 1 hr For cakes 2 cups all-purpose flour 1/2 cup Dutch-process cocoa powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 cup well-shaken buttermilk 1 teaspoon vanilla 1 stick (1/2 cup) unsalted butter, softened 1 cup packed brown sugar 1 large egg For filling 1 stick (1/2 cup) unsalted butter, softened 1 1/4 cups confectioners sugar 2 cups marshmallow cream such as Marshmallow Fluff 1 teaspoon vanilla Make cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely. Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes. Banana Whoopie Pies From Martha Stewart

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mashed banana (from 1 large ripe banana)
• 1/2 cup sour cream
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 16 ounces cream cheese, softened
• 1 cup confectioners' sugar, plus more for dusting

Directions

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
5. Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.

Red Velvet Whoopie Pies

from "Food Network Magazine"

For the Cookies:

• 1 ounce semisweet chocolate, chopped
• 1/2 ounce milk chocolate, chopped
• 12 tablespoons unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the Filling:

• 8 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 1/2 cups confectioners' sugar, sifted
• 1 vanilla bean, halved lengthwise and seeds scraped

Directions

Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.