Chocolate Whoopie Pies

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I usually bake by myself. It’s a way to relax and take my mind off things. I love to wake up in the morning and bake something sweet so that the day starts off just a bit sweeter than not baking at all.

However, it is also fun baking with other people who enjoy baking too. I had just discovered that my old friend, T-, loves to bake too. I finally found a baking buddy!

When looking for a recipe to make, I wanted us to do something fun and not stressful since we needed to catch up (I haven’t seen her in six years!). I chose this recipe for chocolate whoopie pies because all you need are regular marshmallows for the filling.

They get super fluffy when you put them in the oven! It’s so fun to put them on the pie! Whoops… some fell!

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There we go!

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This recipe is super simple, but yet so tasty. It’s basically a cake sandwich! They are very sweet, so one little pie will satisfy your sweet tooth. You will fall in love with whoopie pies after you taste these little babies! 🙂

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Chocolate Whoopie Pies
Recipe from Food Network
makes 18 whoopie pies (but we ended up with 14)

2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey’s or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
  2. Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  3. Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
  4. Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
  5. Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
  6. Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
  7. Store in tightly sealed container for up to 1 week.
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