Thursday, July 22, 2010
How About S'more Whoopie Pies
The chocolate cookie is from the January posting of "More Whoopie" with a few twists to obtain the graham cracker crunch. Then, there's the marshmallow filling instead of vanilla buttercream. The topper, which is purely optional, is to use a small torch to toast the marshmallow. All in all, it's surprisingly good for adults, as well as the kids.
S'more Whoopie Pies
Graham Cracker Bottom
2 cups graham cracker crumbs
3 T granulated sugar
6 T unsalted butter, melted
In a medium bowl, mix all the ingredients together. Set aside
Preheat oven to 325F-degree. Spray the Whoopie Pie pan with a non-stick oil spray.
12 T (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups light brown sugar, packed
2 large eggs
1 T vanilla extract
2 cups all-purpose flour
1 cup Dutch process cocoa
1 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk (I used powdered buttermilk by Bob's Red Mill: 1/4 cup powder to 2 cups water)
Preheat oven to 375F-degrees.
In the KitchenAid, using the paddle attachment, beat the butter and brown sugar until fluffy. Add the eggs, one at a time, creaming the mixture. Add the vanilla (for this recipe, I left out the espresso powder). In a medium bowl, mix the dry ingredients and add them to the creamed mixture alternatively with the buttermilk, ending with the dry ingredients.
Spray the Whoopie Pie Pan with a non-stick spray. Add approximately one teaspoon of the graham cracker mixture and press down with your fingers. Bake for 5 minutes.
Use a two-tablespoon scoop to measure the dollop of chocolate batter.
Bake for 8 minutes (test if they are done by lightly pressing your fingers on top...tops should spring back).
This recipe makes 2 dozen filled Whoopie Pies.
1 16 oz. jar of Marshmallow Fluff
1 1/4 cups shortening (don't use butter-flavored...it will "yellow" your filling)
1 cup confectioners' sugar
2 tsp. vanilla extract
In a large bowl, using a hand mixer, beat all the ingredients on low until combined. Raise the speed to high until filling is fluffy.
Use a 1/4 cup scoop and place a dollop on the flat side (graham cracker crumb) of the cookie.
This step is optional, but really makes the S'more authentic. Use a small kitchen torch and lightly brown the top of the "fluff".
Add a top and squish down lightly, with another cookie, graham cracker side down.
I could have taken this to another level by dipping one side in melted chocolate, but I was running late for a lunch date. Maybe, next time...Enjoy!
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