After missing the last couple rounds of the cookie carnival I am finally back this month for the Mini Pumpkin Whoopie Pies from Martha Stewart. Well, they are chocolate whoopie pies with pumpkin filling actually and Martha's guest on her show was my favorite blue guy so who could resist. Except. I changed things around a little again...Now, I am especially grateful that we are allowed to fiddle around with recipes for the cookie carnival this month because though the original recipe calls for a pumpkin filling for these babies I just didn't feel like pumpkin. I could have made it and I'm sure that it would have been good, but, I just wasn't feeling it.
I think it is all the fault of that little side-bar on Martha's site that shows other recipes you 'may' be interested in because there was one with another whoopie pie variation with a peanut butter filling. After that I just couldn't resist. So, rather than change things completely I went ahead and used the original cake/cookie part of the recipe. For the filling I just slightly modified the peanut butter filling recipe from the other version.
The flavor of the cookie and of the filling was great. I did think that the cookies were a bit too dry, but a big glass of cold milk takes care of that. It was probably my fault somehow too, because the picture on Martha's site looks like the 'dough' was a bit softer than mine because of the smoother spread. Oh well, because they are still just so darn cute, fun and easy to make that there was really no complaint here. Because the recipe did make so many though (I think I ended up with about 18 sandwiches) these made their way to one of Aidan's friends house for a birthday party where the kids got to enjoy them (and I didn't eat them all myself over the next couple of days).
Thanks Kate for another great cookie carnival!
Mini Chocolate Whoopie Pies
(Source: Martha Stewart)
Makes about 20.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Filling
(Adapted from Martha Stewart)
2 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
2/3 cup creamy peanut butter
1 Tbsp heavy cream
Preheat oven to 375 degrees (I actually had to use 350 degrees).
Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes (mine only took about 11 minutes).
Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
To make the filling, in the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, peanut butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add the cream and whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
(Source: Martha Stewart)
Makes about 20.
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
Peanut Butter Filling
(Adapted from Martha Stewart)
2 ounces cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
2/3 cup creamy peanut butter
1 Tbsp heavy cream
Preheat oven to 375 degrees (I actually had to use 350 degrees).
Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes (mine only took about 11 minutes).
Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
To make the filling, in the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, peanut butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add the cream and whip until smooth, scraping down the bowl as necessary.
Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
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