We have been immensely fortunate to have so many people in our lives who’ve lent their skills and services to help the Duo get off the ground. We’re sure the day will come when we will receive an invoice, confer with our accountants, put a check in the mail and pay all services in full. Until then, the best way to compensate such gestures come in the form of edible delights. Such was the case with our dear friend Rustin, who literally spent weeks designing the logo for our site, retouching photos, and being a pillar of support. His request for the hard work? None other than a batch of whoopie pies. Really. Honestly, what better way to say “thank you” than with a tasty treat? This was a debt we were happy to pay off.
This experience has finally introduced us to the magnificent world of whoopie pies, which is a very particular world mind you! Although we are late to ride the whoopie pie train, we can say the first hop aboard was interesting. A whoopie pie is neither cookie nor cake, but some happy place in the middle. A proper whoopie pie is not filled with just your run-of-the-mill frosting, or even with marshmallow fluff. No no no, friends, it’s made from a very particular combination of shortening, butter, milk, flour, etc. Well sorry, but we like marshmallow fluff, so that’s how we filled them. We’re actually not that sorry because the result was blissfully, creamy goodness oozing out from the sides and sticking to the fingers. This is a good thing and the tell-tale sign that you have a true whoopie pie and not some Little Debbie wannabe. We’re looking forward to trying more flavors of the whoopie pie…maybe even creating some of our own. Too bad we can’t fill our bank accounts with these delicious goodies in order to pay off the rest of our little helpers. The world would be such a better, and sweeter, place!
Red Velvet Whoopie Pies – 60 1-inch cookies or 42 2-inch cookies(adapted from Seattle Times)
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temp
1 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk
1 ounce red food coloring
4 tablespoons unsalted butter, room temp
4 ounces cream cheese, room temp
7 ounces marshmallow cream
1. With an electric mixer, cream butter and sugar until fluffy, approximately 5 minutes. Add egg and vanilla.
2. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Starting with dry ingredients, alternately add to creamed butter mixture with buttermilk, ending with dry. Stir in food coloring.
3. Using two spoons, drop batter on prepared baking sheets leaving 1 inch between them. (Our rounds of batter varied from 1-1 1/2 inches in diameter and 1/2 inch high.)
4. Bake in a preheated oven at 375 degrees for 7 to 10 minutes, or until they bounce back upon touch. Cool completely baking racks.
5. As they cool, cream remaining ingredients for filling. Spoon a bit of filling on the flat side of one mound and top with another to make a sandwich.
Click HERE for the printable recipe.
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