Saturday, February 6, 2010

Makin' whoopie (pies, that is!)

Saturday night, and we're still snowed in. The big win for today is the fact I was able to master whoopie pies! :) YUM. 

Here's how it all went down: 

First, amazingly chocolatey batter. I used this recipe from, except I found myself without buttermilk, yet again. I substituted 6 oz yogurt, 1/4 c half and half, and 1 1/2 TBS white vinegar whisked together.

I also finally found a use for the melon baller my mother slipped into my stocking a few years ago (after a conversation when I asked what on earth people would use a melon baller for. Today was the first time I've used it!) I also kept a little dish (it's a condiment dish I nicked from Applebee's a few years ago) of vegetable oil nearby, and dipped the melon baller in it after each one. This keeps the batter from sticking and generally causing a mess. It also coated the balls with oil, and gave them a nice shiny crisp.

Cooling -- this recipe made about 4 sheets of cookies.

In the mad rush that was the pre-blizzard snow storm, I forgot to grab marshmallow fluff. Giant, very bizarrely keeps this with the peanut butter and jelly, not with the baking supplies, nor with the other marshmallows. 


The recipe doesn't call for it, but I had a little cream cheese (about a two-inch piece) that I threw in, as well as an extra half stick of butter and more fluff. I also used about 2 TBS half and half to help thin it out a bit. 

In the end, they were perfect. The insides fluffy and tasting of marshmallow, the outsides soft and cakey. YUM. 

1 comment:

  1. Yum, yum, yum. Fraiche Bakery in Evanston makes these. They even have pumpkin flavored pies.