Archive for the ‘Desserts’ Category

Tasteful Tuesday: Whoopie Pie [Marshmallow] Filling

Tuesday, June 18th, 2019

Whoopie Pies by Flickr user Joy

Last week we featured an updated version of our Whoopie Pie recipe, and promised an alternative version of the marshmallow filling in this week’s Tasteful Tuesday post.

The big change in this recipe is the substitution of butter for shortening. Since this isn’t a standard buttercream recipe – because of the addition of Marshmallow Fluff – the structure of the filling doesn’t necessarily need to be reinforced with shortening. Butter will also help make the filling a bit more rich and creamy, as is the nature of butter. So if you would like to give this version of whoopie pie filling a go, keep reading for the rest of the ingredients, measurements and instructions; if not, we still highly recommend our initial filling recipe.

What You’ll Need:

  • 1/2 cup unsalted butter, softened
  • 1¼ cups confectioners sugar
  • 2 cups Marshmallow Fluff
  • 1½ teaspoons pure vanilla extract
  • Whoopie Pie cakes, cooled completely

Directions:

  1. In a medium bowl, beat butter, sugar, and Marshmallow Fluff. Stir in vanilla extract until well blended.
  2. Spread the flat side of one Whoopie Pie cake with a generous amount of filling. Top with another cake, then repeat until all are filled.

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Tasteful Tuesday: Whoopie Pie Recipe

Tuesday, June 11th, 2019

Today we’re posting an updated version of our Whoopie Pie Recipe from 2011. This update is void of shortening and uses granulated sugar instead of brown sugar for the cookies, but we’re sticking to the same filling (find an alternative here). Feel free to try either (or both!) and browse our whoopie pie variations here.

Whoopie Pies by Flickr user JoyWhat You’ll Need:

  • 2 cups
    all-purpose flour
  • 1/2 cup
    Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup unsalted
    butter, softened
  • 1 cup
    granulated sugar
  • 1 large egg
  • Whoopie
    Pie Filling

Directions:

  1. Preheat oven to 350°F. Butter two baking sheets and line with parchment paper.
  2. In a large bowl, whisk together flour, cocoa, baking soda, and salt until combined. In a small bowl, stir together buttermilk and vanilla. Set both aside.
  3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 4 minutes. Add egg, beating until combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture in batches, beginning and ending with flour. Scrape down sides of bowl intermittently and fully mix until smooth.
  4. Spoon sixteen 1/4-cup mounds of batter about 2 inches apart onto prepared baking sheets. Bake for 11-13 minutes, or until tops are puffed and cakes spring back when touched. Remove from oven and cool for about 5 minutes, then transfer to a rack to cool completely.
  5. Once fully cooled, spoon filling onto flat side of half the cookies, then top with remaining eight and serve. For extra firmness, refrigerate first for 15-20 minutes.

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Tasteful Tuesday: Devil’s Food Cake

Tuesday, May 14th, 2019

A decadent Devil’s Food Cake recipe that uses milk and coffee to create a moist, delicious chocolate cake for any occasion.

What You’ll Need:

  • 3/4 cup unsalted butter, softened
  • 1 ¾ cup granulated sugarTasteful Tuesday
  • 4 large eggs
  • 2 cups all-purpose flour, sifted
  • 3/4 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 3/4 cup freshly brewed coffee
  • 1 ½ teaspoons vanilla extract

Directions:

  1. Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans or one 9×13 cake pan.
  2. In a large bowl, cream the butter until smooth then beat in sugar until light and fluffy. Add and incorporate eggs one at a time. Set aside.
  3. In a separate large bowl, whisk together the flour, cocoa powder, baking powder and salt.
  4. In a large measuring cup or medium bowl, combine milk, coffee and vanilla.
  5. Starting and ending with the flour, add #3 and #4 alternatively to #2 while mixing until fully incorporated. If using two round cake pans, divide batter evenly; otherwise pour the batter into the prepared 9×13 cake pan.
  6. For two round cake layers, bake for 30-35 minutes in the preheated oven. For a 9×13 cake, bake for 40-45 minutes in the preheated oven. A cake tester or toothpick inserted into the center should come out clean, and the cake should have begun to pull away form the sides of the pan.
  7. Remove from oven and let cool on a wire rack for 8-10 minutes. Remove the round cake layers from their pans and finish cooling on a wire rack (we suggest leaving the 9×13 cake in the pan for easier serving). Cool completely before frosting and decorating.

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