This sinfully simple and unbelievably DELICIOUS recipe is another submission from my friend Tracie. When I opened her email, my jaw positively dropped. HOMEMADE WHOOPIE PIES!! OH MY GOOODNESSSS!! You see, my daughters are not just whoopie pie fans, they are WHOOPIE PIE FANATICS. We frequently buy them from an Amish stand at a local farmer’s market. At $1 buck a piece, they’re not exactly a financial burden, BUT the prospect of making our OWN for (almost) FREE?! WELL. My cheapness and love of baking could not be more fulfilled. And neither could the girls. These are by far the BEST whoopie pies any of us has tasted. A true Christmas gift!
Yields 9 pies.
SODIUM CONTENT: 22 mg per pie
2 c. all-purpose flour
1 c. sugar
2 t. Ener-G sodium free baking soda (sold online at healthyheartmarket.com)
1/3 c. unsweetened cocoa
1/3 c. vegetable oil
3/4 c. lowfat milk
1/2 c. (1 stick) unsalted butter
2 t. pure vanilla extract
6 T. Marshmallow Fluff marshmallow creme
2 c. powdered sugar
Preheat oven to 375 degrees. Grease a large baking sheet and set aside.
To make the batter, measure dry ingredients into a mixing bowl and stir well to combine. Add the wet ingredients and beat thoroughly. Drop by heaping tablespoonfuls onto the prepared baking sheet. Place sheet on middle rack in oven and bake 10 minutes. Remove sheet from oven. Remove cookie halves from baking sheet and transfer to a wire rack to cool. Repeat with remaining batter.
To make the filling, melt the butter in a saucepan over medium heat. Once melted, remove from heat, add remaining ingredients and stir well to combine.
Once the cookie halves have cooled, make sandwiches out of them, by spreading filling on one half and “sandwiching” with another. Serve immediately. Store leftovers in an airtight container or wrap in plastic.