WHOOPIE PIES

I went on a whoopie pie baking streak.  Three different whoopie pies.  But only one made the grade with me. 
The first was a Food Network Magazine recipe for Red Velvet Whoopie Pies.  
I found these a bit dry with too much chocolate/cocoa for red velvet.  They weren’t very red because of all the chocolate.  They were delicately cakey and not very sweet.  The over-all flavor is good, but I would not make them again.  I rate them a 6 out of 10.
Next, I adapted a highly rated allrecipes.com recipe, Ultimate Maple Snickerdoodles. 

Instead of cinnamon, I used Chai spice, but kept the maple syrup in.  I sprinkled the tops with Chai spice and sugar instead of cinnamon and sugar.  And I sandwiched them with vanilla cream cheese frosting.  They were way too sweet for me.  The cookies, by themselves, were good though, so I may make them again.  I rate them an 8 out of 10.  They won’t be sandwiched in the future though.
The winner was Whoopie Pie Cookies, a recipe sent to Penzey’s Spices from Candy Johnson.  


















The cookies are moist, soft, not too sweet and mate perfectly with the sweet frosting.  The only thing I changed was to add some coffee essence to the batter.  This last batch was  received with praises from all.  A definite keeper.

Whoopie Pie Cookies Adapted from penzeys.com Rating:  9.5 out of 10 PRINTABLE RECIPE

INGREDIENTS: 1/2 large egg (one large egg = about 3-1/4 Tbsp.  1/2 large egg = about 1-1/2 Tbsp.) 2-1/2 Tbsp. vegetable oil 1/2 cup sugar 1 cup unbleached all-purpose flour 1/2 tsp. vanilla powder  (or 1/2 tsp. vanilla extract added with wet ingredients) 1/4 cup natural unsweetened cocoa powder 1/2 tsp. baking soda 1/8 tsp. sea salt 1/4 cup buttermilk (or add 3/4 tsp. vinegar to sweet milk and let stand 15 minutes) 1/2 tsp. coffee essence -- optional (equal parts instant coffee powder + coffee liqueur) Heat oven to 350F.  Line baking sheets with greased parchment paper. In medium bowl, whisk egg, oil and sugar till smooth.  On wax paper or in small bowl, whisk together flour, cocoa, vanilla powder (if using), baking soda and salt.  Add 1/3 of the dry mixture and beat with spoon or spatula till combined.  Now add 1/2 the milk and the coffee flavoring (and vanilla extract if using) and beat again till combined.  Repeat, ending with flour mixture.  Do not overbeat, just be sure to combine all ingredients well.  Drop batter by tablespoons onto cookie sheets, several inches apart.  Bake 8-10 minutes, until top springs back when lightly touched.  Remove  to wire racks to cool.  When cool, spread filling between two cookies to make sandwiches.  Yield will depend on size of cookies, but expect about 12 sandwiches from 24 cookies. Marshmallow Creme Filling 1 stick butter or Smart Balance 50/50 Butter Blend 1 cup powdered sugar, sifted first 1 cup marshmallow creme or fluff 1 tsp. pure vanilla extract In medium bowl, combine all ingredients and beat till light and fluffy.