Making Whoopie Pies!
Ok, is there a better Valentine’s cookie than the Whoopie Pie? Well, maybe a heart-shaped one – easy to do if you use a heart-shape cookie cutter to shape the dough on the baking sheet instead of baking the rounds balls.
Whoopie pies are this year’s version of the cupcake. I saw them in miniature form in bakeries in Portland where the fillings varied from the soft, sweet, creamy white filling, to dark chocolate ganache to strawberry buttercream.
Also, my friend and fellow baker Martha Bowden took a box of my yellow cake mix and turned it into Red Velvet Whoopie Pies.
For Valentine Heart Whoopie Pies: Place an open heart-shaped cookie cutter on a baking sheet, and place the ball of dough in the center of the cutter. Using your fingers, press the dough evenly to the edges of the cutter, then lift off the cutter, leaving the dough on the baking sheet. Repeat the process and bake these heart-shaped Whoopie Pies 6 to 7 minutes because they are thinner and cook more quickly. Fill with the sweet white filling, above, or use my Chocolate Ganache.
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Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility.Read More...