Posts Tagged ‘whoopie pies’

empty handed

Tuesday, July 31st, 2012

I was in training all day today.

Hybrid hard disk drive training.

It was totally interesting! Until like 10 am. And it was pretty tolerable. Until like 2 pm.

My notes from the last three hours of the day include a lot of stick figures.

Anyway.

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That party we went to? With all the Thai food? I did not show up empty handed. I brought two of my favorite cookies.

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Chocolate Whoopie Pies
Very slight adapted from The Good Cookie, i.e. one of the best cookie books ever. Unfortunately, it’s out of print now :(. Sadness.

1 stick room temperature butter, unsalted
1 cup sugar
1 egg, separated
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 cup warm water
1/2 cup buttermilk or 1/2 cup minus 1 tablespoon milk with 1 tablespoon lemon juice or white vinegar (I NEVER have buttermilk. The substitution works fine.)
2 cups flour (I’ve substituted whole wheat pastry flour for half with acceptable results, but try to resist the urge.)
1 cup cocoa powder
1/2 tsp kosher salt

2 cups powdered sugar
1/2 stick room temperature butter, unsalted
2 tablespoons cream cheese
1 teaspoon vanilla (Use clear vanilla if you have it, which I only do because a good friend of mine brought it home from me from Mexico. I have no idea how it’s clear.)

Heat the oven to 400 degrees.

Cream together the butter and sugar for at least two full minutes. You want lots of air in there. LOTS. Beat in the egg yolk, reserving the white.

Mix the baking soda into the warm water. Sift the cocoa powder over the butter/sugar/egg mixture, and at least partially incorporate it with a spoon or the beaters. (It will poof everywhere. Embrace it or stir slowly.) Add the hot water mixture and beat to combine. Add one cup of the flour, along with the salt, stir, and add the milk and lemon juice/vinegar (or buttermilk). Beat to combine. Add the final cup of flour and beat until there are very few lumps left.

Line a baking sheet with parchment paper (or butter it). Using a one tablespoon scoop (or just a tablespoon measure), scoop balls onto the baking sheet. Leave 1 1/2 to 2 inches between balls – you can fit 15 on a standard baking sheet.

Bake for 6 minutes, then check. It’s hard to tell since they’re so dark, but the top should be craggy like you see in the picture and shouldn’t squish if you poke it. (It can dent, but it shouldn’t squish.) If you have any doubts, stick em back in for another minute. Overcooked isn’t great but it’s better than under. As soon as they’re done, carefully remove them to a cooling rack.

While you’re baking all the cookies, cream together the butter and cream cheese for the frosting. Add the powdered sugar and beat until crumbly, then add the egg white and vanilla. (You will be eating it raw. If you prefer not to use the egg white, sub 2 tablespoons milk or cream or even water.) Beat until smooth.

Once the cookies are at room temperature, pair them up in appropriate sizes. They should be MOSTLY the same size, but some will definitely fit together better than others.

Spread one to one and a half teaspoons on the inside of one cookie and top with it’s mate. Repeat and put in the fridge until they’re not sliding around anymore.

Store somewhere coolish. They’ll be great for a day, tasty for two or three more, and worth eating for close to a week. (That last part might be just my opinion.)

The other cookies were these almond blueberry bars. Recipe later this week, deal? Deal.

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You know what’s almost as good as cookies?

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BBQ with my man.

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Even if it does rain so hard we can’t play cornhole.

More training tomorrow! And Wednesday! Whoo. Hoo.