Sometimes I sit down to blog and the words just kind of flow. Other times, it’s more difficult. I’ve never been someone who enjoys writing. I think I pretty much agonized over every paper I ever had to write in college, so after I started this blog I was surprised at how much I enjoyed writing. I know, it’s only like a paragraph (or two at the most), but rhythmically typing out a few sentences and hitting publish is somewhat of a soothing process for me. I had/have almost no expectations for this little blog, so maybe it was the low stress environment that allowed for some stress release. However, when life gets stressful, blogging gets “hard”. Yes, I’m still baking (most of the time), but I sit down to write posts and there are no words. And so you’ll notice that there are periods of radio-silence here on the blog that correlate to stressful and busy times in my “real-life”. I find myself once again in one of those stressful times. I’ve sat down numerous times to write something about these whoopie pies, only to wind up staring at my computer screen trying to think of something to write. So I decided to write about why I haven’t been writing instead ;). But I did manage to come up with a few thoughts about whoopie pies…
Whoopie pies are awesome. Make them. Love them. After all, they’re basically inside-out cupcakes and we all know how I feel about cupcakes =). Enjoy!
Chocolate Marshmallow Whoopie Pies
for the cookies:
1-3/4 cups all-purpose flour
1/2 tsp salt
3/4 cup unsweetened cocoa powder
1/2 tbsp baking soda
1/2 tsp baking powder
1/2 cup unsalted butter, room temperature
1 cup sugar
1 large egg
1 cup buttermilk, room temperature
1 tsp vanilla extract
1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats or parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
3. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
4. Using a #60 scoop, place cookies onto lined baking pans, 12 per pan. Bake for 5-6 minutes. Remove to a rack to cool. Repeat with remaining batter.
for the filling:
1 cup (2 sticks) unsalted butter, preferably organic, room temperature
2 cups sifted confectioners’ sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 tsp vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
2. Add Fluff and vanilla and continue mixing until well combined. Using piping bag with large round tip (or ziploc bag), pipe about 2 tbsp filling onto 1/2 of cooled cookies. Then top with remaining cookies.
*Adapted from Martha Stewart
