Yummy Whoopie Pies

I had a major sweet tooth yesterday, so I decided to make something new for dessert. Cael loves to look through all of Bonnie's cookbooks. He always stops at the page with Whoopie Pies on it. Bonnie had planned on making it, but we hadn't made it yet. So we had everything I needed. They turned out so good. The filling was really sweet, but the pie wasn't so it was perfect. They were a lot bigger than I thought they would be. I assumed they were cookies, but they were right in calling them pies. The picture is the pie on a salad plate.































So, I'll included the recipe for those of you who want to try it for yourselves. I really liked it. But I could only eat half because it was so big. I think next time I'll make them using a tablespoon for my measurement for the cookie.


Whoopie Pies
serves 6

Cakes
2 c. flour
1/2 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
8 tbsp. (1 stick) unsalted butter, softened
1 c. packed light brown sugar
1 large egg, room temp
1 tsp. vanilla extract
1 c. buttermilk

Filling
12 tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/4 c. confectioners' sugar
1 1/2 tsp. vanilla extract
1/8 tsp. salt
2 1/2 c. Marshmallow Fluff


1. For the Cakes: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Line two baking sheets with parchment paper. Whisk the flour, cocoa, baking soda, and salt in a medium bowl.
2. With an electric mixer at medium speed, beat the butter and brown sugar until fluffy, about 2 minutes. Beat in the egg until incorporated, then beat in the vanilla. Reduce the speed to low and add the flour mixture and the buttermilk atlernately in two batches.
3. Using a 1/3 cup measure, scoop six mounds of batter onto each baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes spring back when pressed, 15-18 minutes, switching and rotating the baking sheets halfway through baking. Cool the cakes completely on the baking sheets, at least 1 hour.
4. For the Filling: With an electric mixer at medium speed, beat the butter and confectioners' sugar together until fluffy, about 2 minutes. Beat in the vanilla and salt. Beat in the Fluff until incorporated. Refrigerate the filling until slightly firm, about 30 minutes. (The filling can be refrigerated for up to 2 days.)
5. Dollop *1/3 cup of the filling on the center of the flat side of six of the cakes. Top with the flat side of the remaining six cakes and gently press until the fillingspreads to the edge of the cake. Serve. (Whoopie Pies can be refrigerated in an airtight container for up to 3 days.)

*I didn't use that much filling for each cake. I just frosted a cake like I would for a cookie/cupcake.