Friday, December 27, 2013

Daring Bakers, December: Whoopie Pies

This post is dedicated to Lis of La Mia Cucina, co-founder of the Daring Bakers, who passed away in November. She was a lovely and loving person, and I wish I'd gotten to know her better since I met her online in 2007 after I joined the Daring Bakers.



The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"

Mmmm. For the longest time, whoopie pies were one of those desserts I coveted. There were plenty of recipes out there, but I wanted to know what I was aiming for before attempting them. Over the years, I tried dry, hump-shaped whoopie pies that were too big to fit in my mouth; Crisco-fllled, oversweet whoopie pies; cookie-crisp, warm-cream-cheese filled whoopie pies--all sorts of things I didn't want in my mouth. Then, I found more and more bakeries turning out delicious pies with moist, thinner cakes and creamy, delicious filling of all flavors. This DB challenge came along just as I knew what kind of whoopie pie was my personal favorite.


I made chocolate whoopie pies with white chocolate peanut butter filling and with regular vanilla filling to give to my friend for his birthday.


The batter--I wanted flatter cakes, so I reduced the flour, using the chocolate whoopie pie recipe that Bourbonnatrix posted and using only 2 cups of flour.


I didn't worry about the ridges with my altered recipe because I was sure they would melt away.


I was right! They came out exactly how I wanted, and they were deliciously moist and tender.


Go, my little soldiers! My minions!!


And they were delicious! This recipe is definitely a keeper.

Notes:
For the white chocolate peanut butter filling, I used White Chocolate Wonderful from my favorite peanut butter company, Peanut Butter & Co. I just replaced half the shortening with peanut butter and used half the powdered sugar, then omitted the vanilla and salt.

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