Dessert

NEW ENGLAND WHOOPIE PIES

If your guests smile when you tell them they're having whoopie pies for dessert, imagine how they'll be beaming after they've tasted these sweet and yummy treats that are just plain fun.

Yields:   8 servings

Ingredients:
For the Pies
2 cups bread flour
1/2 cup Dutch cocoa powder
1 1/4 teaspoons of baking soda
1 teaspoon fine salt
1 cup brown sugar
1 stick softened unsalted butter
1 large egg, whisked
1 cup buttermilk
1 teaspoon vanilla extract

For the Filling
1 1.2 cups confectioners sugar
10 ounces marshmallow cream
10 ounces unsalted butter
1/2 cup milk
Dash vanilla extract

For the pies
Prep time:  10 minutes
Mix time:  6 minutes
Bake time:  15 minutes

For the filling
Prep time:  5 minutes
Mix time:  15 minutes

Procedure:

Preheat oven to 350º F.

Sift together the flour, cocoa powder, baking soda and salt into a large bowl.  Set aside.

In another bowl, cream brown sugar and butter with an electric mixer on high until light and fluffy.  Turn mixer to low and add egg gradually, whipping continuously.  Add half of the flour mixture and mix well.  Add the buttermilk and vanilla.  Mix until just combined.

Pour into the unused half of the flour mixture and mix until combined.  Be sure there are no lumps.  Scrape the bowl, making sure there is no dry mix stuck to the bottom or sides of the bowl.

Using an ice cream scoop, place 16 mounds onto a well-greased or lined sheet pan.  Bake for 15 to 17 minutes or until the center of the cake springs back when touched.  Cool on a wire rack.

Cream all ingredients for filling with an electric mixer on high for 10 to 15 minutes.  If you have a paddle attachment for your mixer, it will be ideal for this step.  The filling should be light and fluffy and triple in volume.

Pipe or scoop the filling onto a cake, making a sandwich or topping with another cake.  Store in an airtight container at room temperature.