Well, I guess I can’t blame it on the rain since it had stopped falling. But I can blame it on the brain! Pregnancy brain that is!! The funny thing about my mistake is that I was JUST having a conversation about it with a friend of mine. Over the weekend a friend of mine tried to bake whoopie pies. She halved a recipe because it made such a large batch and when the pies were done baking they were flat. She texts me in a panic about what went wrong. My first thought was that she forgot the baking soda. She insisted she included everything. So I thought maybe it was just a bad recipe. She said is was from Pioneer Woman. So, yeah, I’m thinking the recipe was good and she just messed up the ingredients when she did her math.
So all this talk about whoopie pies made me hungry. Darn, I did’t have enough flour to make whoopie pies!!! That’s what I get for making homemade pizza earlier in the week. So I just dreamed about whoopie pies. Luckily for me the hubs had to make a grocery store trip, so I stressed to him several times to pick me up some flour while he was there. (I really, really needed it because I have an Amish Friendship Bread starter that needed some, too!) And then I remembered I was going to a banquet and I needed to bring a dessert. Yay!! A reason other than my sweet tooth for making whoopie pies!!!
Fast forward to banquet day. I have to make the pies while Cupcake is awake because they’ll need time to cool. So, here I am combining flour, cocoa powder and salt.
I cream my butter, shortening, and brown sugar. Add an egg and vanilla.
And mix it up. I start adding my flour mixture and milk and I end up with this beautiful, delicious looking batter. Makes you want to lick the spoon, right? Yeah, me, too, except that darn pregnancy keeping me from consuming raw eggs!!!
I scoop out my batter using my small scoop, which makes perfect little pies in a uniform size.
Into the oven they go! And then I start chatting with a friend on Facebook about whoopie pies again. She says she wants her pies to come out fluffy like the pumpkin ones I made back in the fall. I tell her I’m making chocolate ones right now from that same recipe book. They come out nice and fluffy. She asks what book I have. I reply this one.
She’s excited because she just ordered that one yesterday!!! And then I realize my terrible mistake!!! The baking soda is still sitting on the counter!!!! I guess it was the combination of pregnancy brain, toddler under foot, and trying to Facebook chat while baking that caused me to forget the very crucial ingredient we had been talking about for the last several days!!!!
So I add some baking soda to the remaining batter because it’s very obvious that my pies are not fluffy!!
See I’m not super mom after all!!!!
Luckily I caught the mistake early enough that I was able to fix it. The pies without baking soda weren’t very pretty, but at least they still tasted OK. (No, I didn’t taste 2 of them to make sure!!! OK, maybe I did.)
So I let the cookies cool.
And then it was toddler nap time. Time to whip up some filling.
mmmm…….peanut butter……..mmmmm…………room temperature (75 degrees with the windows open!!!) butter. Wait, ew! No, I don’t like to eat butter!
Whip it up and add some salt! Yes, salt! It’s the secret ingredient.
Add some confectioner’s sugar and mmmm……you’re drooling now, aren’t you?
And now you know why I did this step during nap time. So I could lick the paddle without a toddler creeping in on my fun!!!!
I put my filling in a pastry bag and use my #12 tip to get a smooth coat of filling on my pie. And then sandwich two pies together.
Are you hungry, yet?
How about now?
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons vegetable shortening
- 1 cup (packed) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup milk
- 1. Preheat oven to 375
- 2. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low until just combined. Increase the speed to medium and beat until fluffy and smooth, about 2 minutes. Add the egg and vanilla and beat for 2 minutes.
- 3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.
- 4. Using a spoon, drop about 1 tablespoon of batter onto prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each , or until the pies spring back when pressed gently. Remove from oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
- 3/4 cup creamy or crunchy peanut butter
- 3/4 cup (6 tablespoons) unsalted butter, at room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon salt
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners' sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.
Recipe from: Whoopie Pies by Sarah Billingsley and Amy Treadwell