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| S'mores whoopie pies |
Graham Cracker Cookie:
11/2 cups graham flour (can substitute finely crushed graham crackers)
3/4 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar1 teaspoon vanilla extract
For the Chocolate Ganache Filling:
8 ounces semisweet chocolate chips (or 4 ounces semisweet and 4 ounces milk choc)
1/2 cup heavy cream
Marshmallow filling (7-minute frosting):
1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons vanilla extract
11/2 cups graham flour (can substitute finely crushed graham crackers)
3/4 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar1 teaspoon vanilla extract
For the Chocolate Ganache Filling:
8 ounces semisweet chocolate chips (or 4 ounces semisweet and 4 ounces milk choc)
1/2 cup heavy cream
Marshmallow filling (7-minute frosting):
1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons vanilla extract
Preparation:
step 1
For the graham cracker cookie:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, and salt.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
Using a small scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 8 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
step 2
For the ganache filling:
Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
step 3
For the marshmallow filling:
Place all ingredients, except vanilla, in top of a double boiler. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat and beat in vanilla.
step 4
Assemble the Whoopie Pies:
Spread a layer of chocolate ganache filling onto the flat side of one of the cakes. Top the ganache with a spoonfull of the marshmallow filling. Top it with another cake, flat-side down.
For the graham cracker cookie:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, and salt.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
Using a small scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 8 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
step 2
For the ganache filling:
Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
step 3
For the marshmallow filling:
Place all ingredients, except vanilla, in top of a double boiler. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat and beat in vanilla.
step 4
Assemble the Whoopie Pies:
Spread a layer of chocolate ganache filling onto the flat side of one of the cakes. Top the ganache with a spoonfull of the marshmallow filling. Top it with another cake, flat-side down.
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