The other day my husband handed me a recipe he had cut out of the Sunday newspaper...he's never done something like this before...and it was a recipe for Whoppie Pies. "Can you make these?" he asked very politely and of course I agreed! So yesterday I decided to make them with Michael and Grace and they were a big hit with both husband and kids.
(For the pies)
1 12/3 c. of all purpose flour
2/3 c. unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 T. unsalted butter at room temp
4 T of vegetable shortening
1 c. dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 1/4 c. milk
(For the Marshmallow filling)
1 1/2 c. marshmallow fluff
1 1/2 c. shortening
1 c. confectioner's sugar
1 T vanilla extract.
To make the pies...
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In large bowl sift together the flour, cocoa powder, baking soda and salt and set aside. In the work bowl of a standard mixer or in a bowl with a hand mixer, cream together the butter, the shortening and the brown sugar on a low setting until combined then increase setting to medium and beat for 3 more minutes. (If using a standard mixer, use the paddle attachment to blend ingredients.) Then add the egg and vanilla and beat 2 minutes. Add half of the flour mixture and half of the milk and beat until blended then repeat with the other half of milk and flour.
Using a tablespoon drop batter onto the parchment paper spacing them at 2 inches apart. Bake in the center of your heated oven one sheet at a time for approximately 10-12 minutes. Remove from the oven and let cool on the sheet and then remove from sheet and let cool completely on a wire rack.
To make the filling...
In a medium bowl beat the fluff and shortening until blended and then add the vanilla and sugar and beat until fluffy. Once the pies are cooled, place a dollop of the marshmallow mixture between to pies like a sandwich. Repeat with remaining pies and enjoy!
Surprisingly each pie is only 250 calories...but be careful...it's hard to eat only one!!!
Recipe courtesy of Parade Magazine