Friday, February 14, 2014

Chocolate Whoopie Pies with Peppermint Filling

Just a warning - these things are addictive!
I've already had oatmeal cookies, a blowpop
 (not a sucker- no sucking forces in nature),
and I still have had two!
There just too good!

On a more personal note, I've had the best day ever!
I aced a history in-class essay on my favorite subject!
 (2nd industrial rev and strikes)
I translated Vergil and Caesar to perfection on my Latin test.
And to top it off the big finale (drumroll please!)
I got a 5/5 on a reaction quiz for the first time in chem!

I've also heard some of the best Valentine's Day wishes involving puns.
I've had my ion you!
If you're still looking for a Valentine card, check out Sierra Club's ecards.

Vance Joy "Riptide"

This is from One Girl Cookies by Dawn Casale and David Crofton. (Great book check it out!)


Whoopie Pies
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-processed cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup plain whole-milk yogurt
  • 1/3 cup canola oil
  • 3 large eggs
  • 4 oz. cream cheese, at room temperature
  • 5 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon peppermint extract
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar, plus more if needed
  • 1 teaspoon vanilla extract


Whoopie Pies

         In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
         In the bowl of an electric mixer fitted with the paddle attachment, beat together the granulated sugar, brown sugar, yogurt, oil, eggs, and vanilla for 3 minutes on medium speed. Thoroughly scrape down the sides of the bowl with a rubber spatula. With the mixer running on low speed, gradually add the flour mixture for a total mixing time of 30 seconds. Carefully scrape down the bowl. Refrigerate the batter for 30 minutes.

         Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

         Using a pastry bag fitted with a large plain tip (the hole should be about as large as the tip of your ring finder), pipe 2-inch diameter circles onto the prepared baking sheet, leaving 1 1/2 inches between them. Be careful to keep your pastry bag comletely vertical to achieve nice circles. 

         Immediately put the baking sheet in the oven. Bake for 9 minutes, without rotating the baking sheet, until the whoopie pies spring back when touched. Let the whoopie pies cool completely.

          To fill the whoopies, turn half of them over so that they are bottom-side up. Using a pastry bag, pipe a small dollop of peppermint filling onto each whoopie bottom. Top with the remaining whoopies


         In the bowl of an electric mixer fitted with the paddle attachment, beat together the creamcheese and butter on medium speed until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the peppermint and salt, and mix for 30 seconds on low speed

         With the mixer running on low speed gradually add the confectioners' sugar and then beat for 1 minute. Scrpae down the bowl. If the filling is too soft to hold its shape, add more confectioners' sugar, a tablespoon at a time, until you reach the desired consistency.

        Store in the refrigerator, in an airtight container with plastic wrap pressed onto the surface fo the filling, for up to 5 days.

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