CLASSIC WHOOPIE PIES

A few weeks ago I traveled up to Maine as part of Camp Gathering Maine, an event organized by April of Sweet and Simple Magazine that gave myself and some other bloggers the opportunity to explore a few of the local businesses and attractions that Maine has to offer. It was a glorious couple of days, filled with amazing food, postcard-like scenery and almost perfect weather.

I want to share some of the highlights with you here today. And hopefully convince you that you need to pack your bags for Maine STAT! So prepare yourself for a picture heavy post. Because Maine is freaking gorgeous.

Also, I’m bringing you guys a recipe for Classic Whoopie Pies. Because whoopie pies are the official state treat of Maine. Which should tell something about the folks up North: that they really know a thing or two about desserts. Because a chocolate cookie-cake hybrid baked good paired with a creamy marshmallow filling is a pretty gosh darn genius idea.

Ingredients
For the Cake

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. vanilla extract
• 1 cup whole milk
• 1 cup packed brown sugar
• 1/2 cup vegetable shortening
• 1 egg

For the Filling

• 2 cups marshmallow creme/fluff
• 1 1/2 cups powdered sugar
• 1 cup vegetable shortening
• 1 1/2 tsp. vanilla extract
• *Note: I ended up doubling this filling recipe

Instructions

1. Pre-heat your oven to 350 degrees. Grease a couple large baking sheets with non-stick cooking spray and set aside.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. In a separate small bowl, combine the milk and vanilla extract. Set both aside.
3. In the bowl of your stand mixer with the paddle attachment, cream together the sugar, shortening and egg. Slowly add in the dry ingredients and the milk mixture, alternating back and forth between the two, beating until the batter is well combined and smooth.
4. Scoop the batter out into mounds on your prepared baking sheets, using a scant 1/4 cup for each mound and making sure to leave a couple inches in-between. Using the back of a spoon, spread the batter out into 4-inch circles. The batter will be thick and slightly sticky. Coating your spoon with a little non-stick cooking spray will help make this last step easier.
5. Transfer the baking sheets to your pre-heated oven and bake for 15 minutes. The cakes should be slightly firm to the touch when done. Remove them from the oven and allow the cakes to cool on their baking sheets for 5 minutes. Then transfer the cakes to a wire rack to cool completely.
6. While the cakes are cooling, make the filling. In the bowl of your stand mixer with the whisk attachment, beat together the marshmallow creme/fluff, powdered sugar and shortening until well combined. Beat in the vanilla extract. Note: I ended up doubling this filling recipe, making it in two separate batches, because I wanted a thicker layer of filling.
7. Read more please visit : www.floatingkitchen.net

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