Tuesday, August 7, 2012
S'mores Whoopie Pies
The first one I bit into was okay, the next day, I had one for breakfast and it was really good, and finally on the second day- they were AWESOME! Even my husband at first said, they are the second best type of Whoopie Pie I've made, then he changed his mind the second day to the best. I'm not sure what it is, maybe the flavor of the graham flour marinates itself into the cake more as each day passes, but they just kept getting better and better!
If you are looking for a fun summer inspired treat, try these today, they won't disappoint!
S'mores Whoopie Pies:
1 1/2 cups graham flour (**)
3/4 cup all purpose flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 TBSP unsalted butter
4 TBSP shortening (CRISCO)
1 cup brown sugar
1/2 cup buttermilk
2 TBSP milk
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla
**(If you can't find graham flour, you can use whole wheat flour, I was also thinking part whole wheat/part fine graham cracker crumbs)
3/4 cup marshmallow fluff
6 TBSP unsalted butter
1 1/2 cups confectioner's sugar
2 tsp vanilla extract
2 oz semi-sweet chocolate
1/4 cup heavy cream
1 TBSP light corn syrup
1) Preheat the oven to 375'. Line a baking sheet with parchment paper and set aside.
2) In a bowl, whisk together graham flour, all purpose flour, baking powder, 1 tsp baking soda, and salt. Set aside
3) Cream butter, shortening, and brown sugar in bowl of mixer with paddle attachment. It should be light and fluffy. Scrape down sides, add in eggs, mix, then add in butter milk, mix, then scrape sides again.
4) In a liquid measuring cup, mix 1 tsp baking soda, milk, and white vinegar. Add this mixture to the mixing bowl, along with the flour mixture. Mix on low until combined. Add in vanilla, mix on medium for about two minutes, scrape down sides, and mix once more.
5) Using a spoon, drop batter onto prepared cookie sheet. Leave about 2 inches in between each. Bake 10-12 minutes, rotating sheet halfway through. Tops will be golden brown. Let cool and remove to a wire baking rack. Let cool completely before filling. I was able to make 36 cookies, which makes 18 whoopie pies.
For the Marshmallow Icing:
1) Beat Marshmallow fluff and butter in mixing bowl with paddle attachment. Add in powdered sugar and vanilla, mix about 3-4minutes on medium until light and fluffy. Using a spoon, scoop a dollop of icing into the center of a cookie. Use the back of the spoon to spread it out to the edges of the cookie- repeat until you have half the cookies frosted. **You could also use straight up Marshmallow fluff in a pinch.
For the Chocolate Ganache:
1) Break up 2 oz chocolate (I used Ghiradelli semi-sweet). Place the chocolate in a heatproof bowl. Heat cream in small saucepan until boiling. Remove and pour over the chocolate. Let this sit for about 5 minutes while the chocolate softens. Using a whisk, stir the chocolate and cream until combined and smooth. Add corn syrup, whisk to combine and let sit about 5 minutes. Scoop a small amount of chocolate onto the marshmallow icing on the cookie- use the back of the spoon to spread it out. Place a top on the cookie and you have a whoopie pie ready to eat!
Graham Whoopie Cake adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell
Marshmallow Icing adapted from How Sweet Eats
Chocolate Ganache adapted from Pastry Queen by Rebecca Rather
Which one do you want?