Friday, July 16, 2010

S'More Whoopie Pies

I've had s'mores on my mind for a while now-- it's the perfect combination-- whoever first thought to combine graham crackers, chocolate and marshmallows should be made a saint. I'm a funny girl- I don't love marshmallows... I only eat them in s'mores. I've been thinking about what kinds of desserts can be combined to create a s'more... and a whoopie pie seemed logical. There aren't a lot of recipes out there for it but was happy with the ones I came across. I ended up making these for a work party a few weeks ago and they were a huge hit! I think next time I'll have to double the batch! I now own graham flour so I foresee a lot of s'mores in my future :)

S'More Whoopie Pies
adapted from K Bakes

Graham Cookie
1 1/2 cup graham flour (I used whole wheat graham flour- could use regular whole wheat flour as well)
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter, softened
4 tbsp vegetable shortening
1 c packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tbsp milk
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract


Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment or silpat mat.

In a medium bowl, stir together both flours, baking powder, and salt.

In a stand mixer fitted with a paddle attachment, beat butter, shortening, and brown sugar until light and cream, about 3 minutes. Add eggs and buttermilk and beat until combined.

In another bowl, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.

Drop about 1 tablespoon of batter onto baking sheet, repeat spacing them at least 2 inches apart- you can use a pastry bag, ziplock bag with tip cut off or a spoon.

Bake for about 10 min until the cakes begin to brown.

Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely.

Spread with marshmallow cream and chocolate ganache-- the ganache didn't set in time so I ended up piping/ scooping the ganache onto one side of the cookie and freezing it for 5 minutes. Then placed the other cookie (with the marshmallow cream) on top of it and refrigerated it until ready to serve.

The chocolate softened pretty quickly so I wouldn't recommend letting them sit out-- keep refrigerated until ready to serve.

Makes about 40 two-inch cakes, about 20 assembled whoopie pies.

Marshmallow Cream
1 1/2 c marshmallow creme
1 1/4 c vegetable shortening
1 c confectioner's sugar
1 tbsp vanilla extract

In the work bowl of a stand mixer fitter with the paddle beat together marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 min.

Reduce mixer speed to low, add confectioner's sugar and vanilla, and beat until incorporated. Increase mixture speed to medium and beat until fluffy.

Chocolate Ganache
1 small bag (12oz) semisweet or bittersweet chocolate chips
3/4 cup heavy whipping cream

Place your chocolate in a large, heat proof bowl.

Heat the cream in a saucepan over medium heat just until in bubbles.

Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a whisk until smooth.

Allow the mixture to rest until firm enough to spread, about 2 hours. Or you can refrigerate it for about 30 min until it is firm enough to spread, shirting every 10 min.

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