I did a lot of baking this past week. I think I made eight different recipes in five days. In fact, right now I’m working on this blog post in an effort to ignore the mess I made in my kitchen. It’s not pretty. I even promised my family that I would host Sunday dinner this week to force myself to get it cleaned up…so far it’s not working. Sigh.
Since I had so much baking to do, I had to make sure that some of the recipes were quick and easy, so I started with Whoopie Pies. Have you had one of these before? They’re delish. And so, so, so easy…they’re great for entertaining, for kids, for gifts and even for pot-lucks because they travel really well. I’ve made these a few different ways but this particular recipe is my favorite. You can make them REALLY easy by using a box cake mix – you just prepare the cake batter per the instructions on the box but you reduce the water to 3/4 cup. While that recipe is great in a pinch, I will always take the extra 5 or 10 minutes and make them from scratch because the flavor is just that much better.
Whoopie pies are essentially soft, cake-cookies filled with marshmallow creme. I’ve debated changing the filling recipe because I don’t really care for the way the filling tastes alone – although it works very nicely once in the cookie itself. So, take my word for it, if you taste the filling and don’t like it – don’t worry. When you smoosh it between the two chocolate cake pieces, it works.
The original recipe calls for four-inch round discs,but I like to make them smaller – mine were about two and a half inches in diameter. I would recommend using parchment paper on your cookie sheet to prevent them from spreading too much. I’ve used my silpat mat before and it’s just too slippery – the discs spread out and in my opinion were too thin.
Hope you enjoy this one!
1/8 to 1/4 cups whipping cream
Spread filling onto cookies (again, I used a piping bag and piped them – its much easier.) Sandwich the cookies together, and enjoy!
Makes approximately 24 two and a half inch sandwiches. Store in an airtight container for up to three days.