These tasty cream-filled treats were well received at church. You can make them in a variety of flavors including vanilla, cherry, and pumpkin (see photo below). How about trying a different filling, or shaping the whoopie pies like Devil Dogs? Be creative!
Here’s how to do it:
4 egg yolks
10T cocoa powder
2t baking powder
2t baking soda
1) Cream shortening, sugar, and yolks.
2) In separate bowl, combine dry ingredients (flour through baking soda)
3) Add dry ingredients alternately with milk, beating well after each addition.
4) Add vanilla
5) Drop by large tablespoons onto parchment or Silpat lined baking sheets.
6) Bake at 350 from 10-15 minutes, till tops spring back when lightly touched.
7) Cook completely on wire racks.
8) Sandwich canned or homemade vanilla frosting between two cake circles. Makes about 32 whoopie pies.
I always make extra of these brownies because my mother adores them. She freezes them in individual servings and eats them at will!
How to make them:
3 squares (3 oz.) unsweetened chocolate
1/2 cup shortening
1 1/2 cups sugar
1 1/2 t vanilla
1/4 t salt
1 cup flour
1 1/2 cups walnuts, chopped
1/3 cup seedless raspberry jam
Chocolate covered whole walnuts for garnish
1.Melt chocolate and shortening in a double boiler. Cool slightly.
2.In another bowl, blend eggs, sugar, vanilla, and salt.
3.Stir egg mixture into chocolate mixture.
4.Stir in flour.
5.Stir in walnuts.
6.Pour into a greased 8″ square pan and bake at 325 for 40 minutes.
7.Spoon jam over hot, cooked brownies and let cool.
8.Spoon Velvet Chocolate Glaze (recipe below) on cooled brownies and top with chocolate covered walnuts.
Velvet Chocolate Glaze
1 square (1 oz) unsweetened chocolate
2 T butter
2 T light corn syrup
1 cup powdered sugar
1 T milk
1 t vanilla
1.Melt chocolate and butter in a microwave-proof bowl.
2.Stir in light corn syrup.
3.Stir sugar, milk, and vanilla into glaze mixture.