Whoopie Pies
adapted from: The Marshmallow Fluff Cookbook
350 degree oven
makes 15 (small) pies - I got 8 large pies
1 large egg
1/2 c vegetable oil
1 c sugar
2 c flour
1/2 c unsweetened cocoa
1 t baking soda
1/4 t salt
1/4 c milk
1 t vanilla
Preheat oven to 350 degrees. Prepare/grease 2 large baking sheets, set aside.
In a large bowl with a mixer on medium speed, beat the egg and vegetable oil until combined. Gradually beat in the sugar and continue beating until pale yellow in color.
In another bowl, combing the flour, cocoa, soda and salt, whisk to combine. In a measuring cup combine the milk and vanilla.
Add the flour and milk mixtures alternately to the egg mixture, beginning and ending with the dry ingredients.
Drop by tablespoons onto the baking sheets. These will spread a lot, so make 6 cakes per sheet, at a time.
Bake for about 5 minutes or until the top springs back when lightly touched with a finger. Let cool on pans for a minute or 2 to prevent the delicate cookie from crumbling. Remove to wire racks for complete cooling.Continue baking until all dough has been baked.
When cool completely, sandwich the filling between 2 cakes to form the Whoopie Pies.
I stocked up, there are some fun recipes in this book!
Filling:1/2 c (1 stick) butter, at room temperature
1 c confectioners sugar
1 c Marshmallow Fluff
1 t vanilla
In a medium size bowl, beat butter and sugar together. Add Marshmallow Fluff and vanilla. Beat until fluffy.
(this stuff is delicious, but then again butter, sugar and marshmallow creme would never taste bad.....)
Enjoy, whether you get 8 large or 15 small!
As always, thanks so much for stopping by.
I appreciate your time and your wonderful comments.
this post is shared with:
A Gallery of Favorites December 2011 @ premeditated leftovers
what's cooking wednesday @ the kings court iv
full plate thursday @ miz helen's country cottage
weekend round up @ life and times of the 21 century housewife
feed me tweet me follow me home friday @ a moderate life
key words: Whoopie Pies, marshmallow creme, chocolate
9 comments:
Whoopie Pies has been on my list, ever since I got my Rose's Heavenly Bakes cookbook, which was a year ago! It is still on the list! :) Thanks for the reminder!
Your marshmallow filling sounds delicious! Thanks for sharing and have a lovely day, Melynda!
I haven't had a Whoopie pie in years. These look great. Who doesn't love marshmallow fluff?
These look soooo good!!! Thanks for sharing such a great recipe! :-)
I'm not entirely sure, Melynda, but I think commercial lard is hydrogenated so it will hold that nice brick shape on the shelf. Natural (non-hydrogenated) lard is a little softer, I believe, and has to be held in a container.
The reason I don't know for sure is that I think natural lard is kind of hard to come by. I think you have to render your own or buy it from a meat processor. I've never seen it at the store. I, too, try to avoid any hydrogenated fats.
Those look great and my husband would adore them. However, I'll have to wait a while before any baking occurs in my little hot kitchen.
Well, I can honestly say I have never tried a Whoopie Pie - not something you ever hear of in New Zealand. Obviously I need to try your recipe and rectify that.
Sue xo
Hi Melynda,
I just love your Whoopie Pies. I would eat all of them they look so delicious. Thank you so much for sharing this great recipe with Full Plate Thursday and please come back soon!
Miz Helen
woopie pies look lovely, I have never tried them thanks for the info about lard, I think I will try yours than buy it!, they look gorgeous, it's such a pity that hearth and soul is going to stop for time being
I fell in love with whoopie pies when we lived in Amish country. Thanks for sharing this recipe with the Gallery of Favorites!
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