Google+ Hangout: Whoopie Pies
на канале: The Chopping Block
Thanks for everyone who joined us for our Whoopie Pie Hangout. Here's the recipe so you can recreate this festive dessert at home.
Gingerbread Whoopie Pie with Cream Cheese Filling
Makes 34 - 40 small pies
2 1/2 cups all purpose flour
2 1/4 teaspoon baking soda
pinch salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon allspice
2 sticks butter
1 cup brown sugar
1/4 cup molasses
1 egg
Granulated Sugar (or raw or demerara, if you prefer), for rolling cookies
Sprinkling Sugar, for rolling pie edges
Candied Ginger, for sprinkling on filling
Whisk dry ingredients together. In separate bowl, cream butter and sugar together. Add egg and molasses and mix well. Add dry ingredients a little at a time and mix well. Use a small scoop to scoop batter and roll in sugar. Put on a parchment-lined cookie sheet. Bake in 350 degree oven for 8 minutes. Let cool completely and pipe a little amount of frosting onto the flat side of a cookie and top with another cookie. Roll edges in sugar, if desired.
Cream Cheese Filling
4 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 teaspoon vanilla bean paste (or vanilla extract)
1 to 1 1/2 cups powdered sugar
Using an electric mixer, beat cream cheese, vanilla extract, and
butter in large bowl until smooth. Add powdered sugar and beat until fluffy and smooth.