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Tag Archives: Whoopie Pie

Chocolate Chip Cookie Dough Whoopie Pies

30 Oct

The morning’s here in Seattle are dark and gloomy, to the point where I have no idea what time it is when I wake up. For example on Sunday, I arose and saw it was still pitch black out. I figured it must have been 5 in the morning and fell back to sleep for another three hours. It was 11am when I woke up again, which meant it was 8 am when I thought it was 5 am. DOH! The sun need’s to come back; my body cannot handle this weather.

However, I have no right to complain with Frankenstrom barring down on the East Coast.  I hope all my east coast readers are staying safe and dry.  And you’re house has not floated away. If I could, I would totally mail you guys some of these Chocolate Chip Cookie Dough Whoopie Pies.  Eating these by candlelight makes it acceptable to eat three or four of them.  True Story. Enjoy!
Makes 15 pies

Ingredients

  • 1 2/3 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1 tsp salt
  • 8 Tbsp butter – room temp
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 3/4 cup whole milk

Filling

  • 1 cup butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup + 2 Tbsp milk
  • 2 tsp vanilla
  • 2 cups flour
  • 1 cup mini chocolate chips

Directions:

Whoopie Pies:

Preheat oven to 375 degrees F and line two baking sheets with parchment paper. Set aside.

In a small bowl, whisk together the all-purpose flour, the unsweetened cocoa powder, the salt and the baking soda. In a stand mixture, cream the sugar and the stick of butter on medium speed until light and fluffy. Add egg and vanilla extract, beat until combined.  Turn your mixer to low and add in half the flour mixture then half the milk. Repeat until all the ingredients are mixed in. Pipe the batter onto the prepared baking sheets, 2 inches apart. Bake for 8 to 10 minutes until the centers are set.
Filling:

In a stand mixer, cream together the two sugars and the stick of butter. Add in vanilla and milk. Slowly add in the flour until incorporated. Fold in chocolate chips. Fill ziplock or piping bag with cookie dough and pipe onto whoopie pies.

Adapted from Cookies and Cups

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Zucchini Whoopie Pies with Rum Cream Cheese Frosting

28 Apr

If I had to choose one quick bread to eat for the rest of my life, I would choose zucchini bread.   I love the spices that are thrown into it and I love how the zucchini gives the bread an extra oomph of flavor.  Then, when you top it off with cream cheese frosting, it really makes the whole thing come together. For the longest time now, I have wanted to make whoopie pies since I have never tried one before.  So I decided to make zucchini whoopie pies with cream cheese frosting with a dash of rum.  These little cakes will not last long in your house. Enjoy!

Adapted from here

FOR CAKES

  • 2 cups coarsely grated zucchini (10 ounces)
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg

FOR FILLING

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 stick unsalted butter, softened
  • 1 1/2 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum
  • Scant 1/4 teaspoon salt

MAKE CAKES:

Preheat oven to 350°F with racks in upper and lower thirds. Butter 2 large baking sheets.

Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture.Whisk together flour, baking soda, spices, and salt until combined. Whisk 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 5 minutes. Add egg and beat until combined well. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini just until incorporated. Spoon 1/4-cup mounds of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 18 to 22 minutes. Transfer with a spatula to a rack to cool completely.

MAKE FILLING:

  • Beat together cream cheese, butter, confectioners sugar, vanilla,rum and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

ASSEMBLE PIES:

  • Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes.
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