Whoopie Pies....doesn't that sound like yummy goodness? I think so and decided to make a batch after seeing whoopie pies featured in the current issue of Taste of Home. I scored an awesome deal of 10 pounds of ripe bananas for a whole dollar and wanted to use them up quick. This was my first attempt at making whoopie pies. The method is simple but they do require a bit of time.
The cookie is soft and very moist. I found that refrigerating the dough about 30 minutes before baking made it easier to scoop it out evenly. You want to bake the cookies and watch them carefully. After making the first few batches, I realized that my edges were a bit more brown that I like (as you can see in the photo). When I make these again, I will pull them out just as they are starting to brown on the edges.
The filling is very soft and I realized as I was putting the filling onto the cookies that it would have been better to let it set up in the refrigerator as well. The next time that I make this, I think I will pipe the filling onto the cookies.
My family enjoyed these very much and they were gone quickly. This is a great recipe that I will be making again.
Go Bananas Whoopie Pie
(recipe from Taste of Home)
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Dust with additional confectioners' sugar, if desired. Store in the refrigerator. Yield: 2 dozen.
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