Whoopie!

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!"  When I saw the options on recipes, I thought I might make red velvet, as K has become obsessed with red velvet (despite never having it). 

In the end, I was so late in making this challenge (read Christmas day!), I just made the vanilla version and split it into to batches.  One batch I kept vanilla and the other I added about 1/3 cup cocoa to making it chocolate. 

I used the cream cheese filling recipe.  For the vanilla version, I placed a spoonful of strawberry jelly in the middle. 

This gave a nice little surprise flavor.  I really enjoyed it.  K even tried it and seemed to like it.  Of course, I'm sure she'll still say that she is "allergic" to jelly despite not having any anaphylaxis to this whoopie pie!  For the chocolate version, I added some chocolate chips to the filling.  I knew that David would likely want something extra as he doesn't care for cream cheese stuff that much. 

He said it was "pretty good" and had a second one last night.  My parents enjoyed them as well.  Daddy's response was "yeah yeah yeah."  I think that this whoopie pie challenge was a success.  We even sang "Happy Birthday" to Jesus using them as the birthday cake.  K thought it was perfect.  :-)

VANILLA WHOOPIE PIES
Recipe source: FoodNetwork Magazine
Servings: 8 whoopies
Ingredients
2 ¾ cups(660 ml) (11-2/3 oz) (330 gm) flour
1 teaspoon (5 ml) (5 gm) baking soda
¾ teaspoon (3¾ gm) baking powder
¾ teaspoon salt
½ cup (1 stick) (4 oz) (115 gm) butter, softened
1 1/3 cups (320 ml) ( (10-2/3 oz) (300 gm) granulated sugar
2 teaspoons (10 ml) vanilla
1 large egg
2/3 cup (160 ml) buttermilk
Whisk flour, baking soda, baking powder and salt in a bowl. In a separate bowl, beat butter, granulated sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. On low speed, beat in the flour mixture in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.
Line 2 baking sheets with parchment paper. Scoop 16 mounds of batter onto the baking sheets, about 2 inches (50 mm) apart (about 2 tablespoons (30 ml) batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes.
Preheat the oven to moderately hot 400°F/200°C/gas mark 6. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.

For the Cream Cheese Filling
3 cups (750 ml) (13 ¼ oz) (375 gm) confectioners’ sugar
1/2 cup (120 ml) (1 stick) (4 oz) (115 gm) unsalted butter, softened
8 ounces (225 gm) cream cheese, softened
1 teaspoon (5 ml) pure vanilla extract
1/4 teaspoon (1½ gm) salt
Directions:
1. Sift the confectioners’ sugar into a medium bowl and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
3. Add the confectioner’s sugar, vanilla, and salt and beat until smooth. Be careful not to over beat the filling or it will lose structure.

To assemble, take one cookie, place filling on the flat side.  If using jam as a filler, leave a "blank" space in the center the put a dollop of jam in the middle.  Top with another cookie.  Enjoy!