Posts Tagged ‘chocolate’

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


  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


  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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Tuesday Recipe: Chocolate Chip Banana Bread

Tuesday, April 14th, 2015

Happy Tuesday! Today’s recipe is a sweet treat that can be made for a special breakfast or brunch, while also giving you an option for an after dinner or mid-afternoon dessert. So don’t dispose of those extra-ripe bananas just yet – you just need some chocolate chips and a few more ingredients to be on your way to some delicious banana bread.

What you’ll need:Chocolate Chip Banana Bread

  • 2 loaf pans
  • 3/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/3 tablespoons milk
  • 3 ripened bananas
  • 2 cups flour
  • 1 teaspoon baking soda
  • Mini chocolate chips (choose to add a lot or just a few)


  1. Preheat the oven to 350°F.
  2. In a large bowl, use a mixer on low to combine the sugar and butter. Add eggs, blending while adding milk and bananas. After about 1 minute (it’s okay for the batter to look a little lumpy), add the flour and baking soda and mix until blended. Stir in the chocolate chips.
  3. Spray 2 loaf pans with non-cook spray and divide the batter between the pans.
  4. Bake for 45-50 minutes, and test the middle of the loaves with a knife to ensure they are cooked all the way through. Serve warm and enjoy!

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