VIRTUAL HOLIDAY COOKIE SWAP
Carol, being a gracious hostess that she is, is holding a 'cookie swap'. I've decided to add a recipe. Tho not a cookie per se, but the size you make these mouth watering 'pies' is totally up to you....I have made 'em about the size of the store manufactured moon pies. They're fantastic with a tall glass of icy cold milk!!
(and I use the bottled Marshmallow Creme for filling)
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
Preheat oven to 350 degrees F. Lightly grease baking sheets.
In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
TJ * Melli * Unknown * Susie *
4 Comments:
I've never had a Whoopie Pie, but just the other day at Walmonster I saw a cake called whoopie cake...it kind of looked like the picture...
:-D
Well, I gotta say - I've never liked moonpies... and I'm not much on the Mello Fluff stuff... but that cookie in that picture looks ABSOLUTELY SCRUMPTIOUS!!! And I want it! Right now!!!
That looks good! I lovw moon pies and cookies with marshmellow.
Those look like something my Grandkids would love. Not sure if I'll have time to participate in this or not. I haven't done one bit of baking yet..
The cookie swap does sound fun though.
:)
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