Saturday, October 6, 2018

S'more Whoopie Pies

S'more Whoopie Pies

Where there's a fire,
there's a marshmallow roasting.
But what about when there is no fire?
Well, sometimes we roast marshmallows
over charcoal after grilling dinner
or over the burner of the stove
(but only when we are really desperate).
And sometimes we make these:
s'more whoopie pies!

 Whoopie pies are really just like
cupcake sandwiches.
You can take any kind of cake,
add any type of soft filling,
and voila--whoopie pie.
You may remember our classic

 For these, you'll need graham flour,
which is kinda hard to find.
We tried to substitute buckwheat flour
and it was okay in a pinch.
(Notice some of the cakes in the pics have a darker color?
That's the buckwheat flour.)
But if you really want to evoke that classic s'more flavor,
find the graham flour. It's worth it.
We  order ours on Amazon.

The cake tastes like a cake version of a graham cracker.
The ganache is, well, yum!
And the filling is like the center of a
 gooey, melty, roasted marshmallow.

Pro-tips (well, semi-pro anyway): 
1. Use a piping bag to get the fluffy, delicious filling on to your cakes.
2. Make sure you let the ganache cool completely
and firm up enough to spread on the "lid" or you'll get this mess.

Some of us prefer semi-sweet chocolate for the ganache,
and some prefer milk chocolate.

These are great cold from the refrigerator,
but the marshmallow filling is best room temperature!

 S'more Whoopie Pies

1 1/2 cups graham flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons butter, room temperature
4 tablespoons vegetable shortening
1 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 375°
and line baking sheet with parchment.

Combine flours, baking powder, and salt.
In a separate bowl, beat together
butter, shortening, and brown sugar.
Add the eggs and buttermilk, beating until combined.

In a measuring cup, combine the milk, baking soda, and vinegar.
Pour the milk mixture and flour mixture into the batter
and beat on low speed until just combined.
Add the vanilla then beat 2 minutes on medium speed.

Using a cookie scoop, drop about 1 tablespoon of batter onto
parchment-lined baking sheet.
Repeat, spacing them out about two inches apart.

Bake about 8-10 minutes, or until the cakes turn light golden brown.
Remove from the oven and let the cakes cool on the sheet
for at least 5 minutes, then transfer to a cooling rack.

Marshmallow Filling:
1 1/2 cups marshmallow creme
1 1/4 cups shortening
 1 cup powdered sugar
1 tablespoon vanilla extract
Milk, as needed

Beat together marshmallow creme and shortening
for about 3 minutes until smooth and fluffy.
With the mixer on low, add the powdered sugar and vanilla,
beating until combined.
Increase speed to medium and beat 3 more minutes until fluffy.
If it is too stiff or thick, add a little drizzle of milk.

Chocolate Ganache:
8 ounces semisweet or milk chocolate chips
1/2 cup heavy whipping cream

Place chocolate in a heatproof bowl or large measuring cup.

Heat cream in a heavy saucepan over medium heat
just until it bubbles. (Or, if you want to be lazy like us,
microwave it until it is very hot!)

Pour the hot cream over the chocolate and let sit about 10 minutes.
Stir until smooth then let cool on the counter or in the fridge.


Original recipe found in Whoopie Pies by Sarah Billingsley and Amy Treadwell.

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