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December 7, 2007

deflated whoopie pies

Filed under: Uncategorized — by Rachel @ 1:51 am
Tags: , , ,

I have been wanting to try this recipe for chocolate whoopie pies with peanut butter filling, from PakuPaku, for many a day, so I finally got around to baking them up to take to my boyfriend, Jesse, and his friends at school. I was disappointed at how much they spread; if they had stayed nice and thick, then the filling would have been piled on thick too, and that would have pleased me more. One problem with me is that, if I think a recipe I made doesn’t measure up, I issue an instant disclaimer to everyone about to eat it and point out its flaws, making them uber noticeable.

However, I decided that this time I would just shut up about these little pies’ misgivings and let everybody just deal with their flatness. And of course, no one cared. They were all too busy with their eyes rolling back in their heads from the awesome flavor and cakey goodness and finger-tinglingly sweet filling. Jesse’s band mate, Sean, said to Jesse, “Best f***ing girlfriend EVER.” And Jesse was like, “I know!” Because he rocks.

I would recommend sticking the cookie sheet(s) full of spooned-out cookie dough in the fridge for about half an hour before baking then; I think that would prevent spreadage.

2 c. unbleached all-purpose flour
1 t. baking soda
1/2 c. unsweetened cocoa powder
dash of salt
1 c. sugar
1/2 c. Earth Balance margarine or Spectrum vegetable shortening
1/4 c. applesauce mixed with 1/2 t. baking powder
1/2 c. rice milk (or other non-dairy milk)
1/2 c. warm water
1/2 t. vanilla

Preheat oven to 375F. Grease a couple of cookie sheets.
Sift flour, baking soda, cocoa, and salt.
In a large mixing bowl, combine sugar, Earth Balance (or Spectrum, if using), and the applesauce and baking powder mixture. Beat for about 2 minutes on medium, or until nice and creamy. Add to that the milk, water, and vanilla, and then begin adding in the flour mixture. Beat that all together on medium for 2-3 minutes, until it’s smooth and pretty.
Drop the batter by rounded tablespoonfuls onto your cookie sheets. You should use a lil’ ice cream scoop if ya got one; I just used a tablespoon measure. The point is to get them as round and smooth on top as possible. Stick the cookie sheets (plus the bowl of extra batter, if there is some) in the fridge for 30 minutes. If you don’t care about intense spreading, skip that and stick the dough in the oven for 10-12 minutes, or until a toothpick in the middle of one comes out clean.
After a few mintutes, remove the cookies from the baking sheet and cool completely before filling with ooey peanut stuff.

1 T. Earth Balance
1/4 c. smooth peanut butter
1 3/4 c. powdered sugar, sifted
2+ T. non-dairy milk (I know I needed 3 or 4 T.)

With a mixer, cream together the EB and pb. Add the powdered sugar in there and get it going on medium. Add the milk in slowly, stopping to scrape the peanut-butter-sugar cement off the bottom of the bowl every once in a while. Don’t add too much milk! You just want this goo to be spreadable. Really, the flatter your cookies, the more ground it’s gotta cover, so in that case it should be just a bit thinner. If your cookies turn out nice and plump, the frosting should be thicker so it doesn’t flow out the sides. Beat it until it’s lumpless and silky. Spread it over one cooled cookie, not going quite to the edges of the cookie, and top it with another. Alright.

Note: the filling recipe makes JUST ENOUGH, so you’ll want to ration it wisely, especially if your cookies are flat.

(Recipe from here.)

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3 Comments »

  1. hey!
    i’m wondering if you left something out when you made these? I’ve made these many times, and have had friends make them too, and they never spread. please don’t give up on the recipe, maybe you should give them another go?

    xo
    kittee

    Comment by kittee — January 1, 2008 @ 11:52 am |Reply

  2. I didn’t use any vegetable shortening in these, I used all Earth Balance. Would that make them spread?

    Comment by Rachie — January 1, 2008 @ 12:32 pm |Reply

  3. It might if the dough was warm. Shortening is more solid at room temperature than Earth Balance. Probably if you let the dough chill in the fridge for at least two hours, you’d have more rounded cookies.

    xo
    kittee

    Comment by kittee — January 2, 2008 @ 11:07 am |Reply


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