Think quick! What are the best things about summer?
If you thought of fire pits, the smell of barbecues, or s’mores, I’d say you’re right.
Let’s start with fire pits. If you live it up in the ‘burbs like me, you probably know of this fantastic thing. Once the sun goes down after a long day at the beach or poolside, the flames go up and bug spray is doused on legs. Green adirondack chairs are pulled around in a circle, and eyes are instantly fixated on the orange tongues. No conversation need be had, but often this question is brought about. Which could you watch longer? Ocean waves crashing on the shore or a fire pit?
Barbecues. Yum. I’m actually vegetarian so not much more than pickles and cole slaw appeal to me at these lively events. But whatever. You know that feeling you get when you drive past a house in late may and you can just smell summer coming from the grill? Yeah, your mouth should water. The smell of the barbecue is kind of like a hug from JuneJulyandAugust.
Last, but most certainly not least, S’mores. I am a patient, lightly golden marshmallow type person. I do love to watch the set-my-marshmallow-on-fire-and-pull-off-the-black-parts-to-get-to-the-gooey-inside people. Usually I think that anything s’more flavored isn’t worth it, because a s’more is about the experience. Then I saw these Whoopie Pies. They’re just as fun so I let it slide this time. The original recipe called for graham flour but I had a hard time finding it (not that I looked for it anywhere…) so I just subbed in whole wheat flour. It has a similar texture which is really what you’re looking for.
And now for this glorious recipe…
S’mores Whoopie Pies
-1 1/2 cups Whole Wheat Flour
-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 (Crisco)
-1 cup packed dark brown sugar
-2 large eggs
-1/2 cup buttermilk (or 1/2 cup milk+1 tsp lemon juice or vinegar)
-2 Tbsp milk
-1 tsp baking soda
-1 tsp white vinegar
-1 tsp vanilla extract
Preheat to 375.
Beat butter, vegetable shortening and sugar with an electric mixer for about three minutes until it’s light and fluffy.
While the butter is creaming, stir together both flours, baking powder, and salt in a separate bowl.
Add eggs and buttermilk to butter mixture, beat until combined, scraping sides of bowl as necessary.
In a measuring cup, combine the 2 Tbsp milk, baking soda and vinegar. Add to batter along with flour mixture and stir on low speed until just combined. Add vanilla and beat on medium speed until completely blended.
Pour batter into a large ziplock bag and cut off about a 1/2″ of the corner. Pipe 2 inch circles of batter two inches apart on parchment lined cookie sheets. Bake for 8-10 minutes, or until the whoopies spring back when lightly pressed. Cool and fill.
-1 1/2 cups Marshmallow Fluff
-1 stick unsalted butter, softened
-3/4 cup vegetable shortening
-1 cup confectioners sugar
-1 Tbsp vanilla bean paste (or vanilla extract)
Beat all ingredients together on medium speed until light and fluffy, about 3-5 minutes. Pipe onto one side of whoopies.
-8 oz. semisweet chocolate, chopped finely
-1/2 cup heavy cream
Put chocolate into heatproof bowl.
Heat heavy cream in a heavy bottomed saucepan over medium heat until bubbles just start to form around the edge, pour over chocolate. Let this sit for 5-10 minutes and then stir until smooth. (seriously let it sit, I never let it sit more than two minutes and ALWAYS end up with lumpy Ganache). Let the ganache sit at room temp for 30 mins to a an hour until spreadable, pipe onto the other side of the whoopie and press the two sides together.