Mini Whoopie Pies

Summer is winding down, and I’m trying to absorb every little goodness that goes with it before old man winter starts knocking! I was fortunate enough to share my love for cooking in a local publication StreetScape Magazine. Admittedly I was a bit nervous because I’m no professional chef! But, most great cooks aren’t chefs and writing for this magazine enabled me to broaden and explore many food options depending on what theme the magazine chose.

One particular favorite article for me was Titled Slide Into Spring, and I featured 3 different sliders, pork, chicken, and meatballs. Any Southern cooks know if you’re putting out a spread of food, there also has to be a dessert. So, in keeping with the theme of sliders, I chose Mini Whoopie Pies. In some ways, when I think of a Whoopie Pie, my mind goes to a Moon Pie, but, these are different. The light filling is sandwiched between these airy cake-like cookies, and they are oh so yummy!

I thought since I’m hosting a dinner party on Friday evening, I would share the recipe with you. The menu I chose is a relatively light meal, and I felt I didn’t need a heavy dessert. This is the perfect light dessert your guests can just grab and eat. No need for formality with dessert plates and forks. These go well with a cup of coffee or even a glass of wine and, you can fancy them up if you wish by drizzling a little icing over the top. If you want to get in a last-minute summer gathering, try these! Your guests will love them, and they travel well also! Happy cooking and have a great Labor Day weekend!

Mini Whoopie Pies

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cream of tartar
• 2/3 cup vegetable shortening
• 1 1/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup milk
• 1/2 cup (1 stick) unsalted butter
• 1 cup confectioners’ powdered sugar
• 2 cups marshmallow creme
• 1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. Grease 2 large baking sheets.

In a bowl, whisk together the flour, cocoa, baking soda, creme of tartar, and salt; set aside. In the bowl of an electric mixer, cream together the shortening and granulated sugar. Beat in eggs and the 2 teaspoons vanilla. Alternately add the flour mixture and milk, beating until thoroughly combined.

Drop dough by tablespoons 2 inches apart onto prepared baking sheets. Bake for 8 to 10 minutes or until darker around the edges and firm to touch. Transfer the cakes to a wire rack to completely cool.

For the filling, beat together the butter and confectioners’ sugar. Beat in marshmallow creme and the 1 teaspoon of vanilla until smooth. Spoon about 1 tablespoon filling onto the bottom of a second cake against filling to make a sandwich. Repeat with the remaining cakes and filling. To store, layer whoopie pies between two sheets of waxed paper in an airtight container and refrigerate for up to 2 days.