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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Or you can sandwich them together to make my summertime version of Whoopie Pies, using whipped cream or ice cream as the filling.
These days, the prices for regular and light frozen desserts are fairly high, given the amount per box, which makes this recipe a timely one.
Not only are these treats versatile (and fun to make), but you are in control of the ingredients, and they’re easier on ye olde budget than pre-packaged treats. All reasons I hope you will...
☕ Eat with joy!
Not only are these treats versatile (and fun to make), but you are in control of the ingredients, and they’re easier on ye olde budget than pre-packaged treats. All reasons I hope you will...
☕ Eat with joy!
~ Cleo
Makes about 24 large or 48 small,
5 tablespoons butter, melted
1/3 cup oil (canola or coconut)
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt or coarse sea salt
3/4 cup light brown sugar, packed
1/2 cup granulated white sugar
1 cup plain yogurt (low-fat yogurt is fine, but do not use nonfat;
or you can use sour cream instead)
2 large eggs, lightly beaten with fork
1 teaspoon vanilla extract
*Add fiber to this recipe by replacing 1/2 cup of the all-purpose flour with "white whole wheat" flour.
Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Whoopie Pie cookies will be tough instead of tender.
Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookie, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, or gelato.
CHEATER ICE CREAM SANDWICHES: For a tasty, lower calorie alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). It takes about 2 to 3 hours for the whipped cream to freeze. If using whipped cream in a can, you will need to double dose the cream after about an hour in the freezer. Here's why: After the initial hit, the air in the cream deflates. But no worries. The double dosing really does the trick (as you can see in the top photo of this post).
(A) Line the plate: When making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them up separately, and store them in the freezer.
(B) Cover lightly: When using whipped cream, be sure place the top cookie on very gently.
(C) Allow time to freeze: As mentioned above, the whipped cream will freeze after 2 to 3 hours. If using whipped cream in a can, you will need to double dose the cream after about an hour in the freezer. Here's why: After the initial hit, the air in the cream deflates. But no worries. The double dosing really does the trick.
More Traditional Whoopie Pie Filling…
1 cup solid vegetable shortening or butter
1 1/2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt (if using unsalted butter)
2 cups Marshmallow Fluff
(optional) 1 or more tablespoons whole milk
In a medium bowl, beat together the shortening (or butter), sugar, and vanilla. If using unsalted butter add a pinch of salt. Now add the Marshmallow fluff and beat until well blended. If too thick for your taste, beat in a bit of milk until you like the consistency.
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As mentioned above, the whipped cream will freeze after 2 to 3 hours. If using whipped cream in a can, plan on double dosing the cream after about an hour in the freezer. After the initial hit, the air in the cream sometimes deflates. But no worries. The double dosing does the trick, as you can see in my photo below...
☕
Cleo Coyle's
Whipped Cream (or Ice Cream)
Whoopie Pies!
Makes about 24 large or 48 small,
soft, cake-like cookies
Ingredients:
5 tablespoons butter, melted
1/3 cup oil (canola or coconut)
1-1/2 cups all-purpose flour*
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt or coarse sea salt
3/4 cup light brown sugar, packed
1/2 cup granulated white sugar
1 cup plain yogurt (low-fat yogurt is fine, but do not use nonfat;
or you can use sour cream instead)
2 large eggs, lightly beaten with fork
1 teaspoon vanilla extract
*Add fiber to this recipe by replacing 1/2 cup of the all-purpose flour with "white whole wheat" flour.
Directions:
Step 1 – First preheat your oven to 350° F. Next melt the butter in a small saucepan. Stir the oil into this and set aside to cool.
Step 2 – One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix, however, or you’ll develop the gluten in the flour and your Whoopie Pie cookies will be tough instead of tender.
Step 3 – Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large cookie, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller cookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the cookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, or gelato.
CHEATER ICE CREAM SANDWICHES: For a tasty, lower calorie alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). It takes about 2 to 3 hours for the whipped cream to freeze. If using whipped cream in a can, you will need to double dose the cream after about an hour in the freezer. Here's why: After the initial hit, the air in the cream deflates. But no worries. The double dosing really does the trick (as you can see in the top photo of this post).
4 QUICK
TROUBLESHOOTER NOTES:
(A) Line the plate: When making ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half of your sandwich may stick to the plate. After filling each sandwich, wrap them up separately, and store them in the freezer.
(B) Cover lightly: When using whipped cream, be sure place the top cookie on very gently.
(C) Allow time to freeze: As mentioned above, the whipped cream will freeze after 2 to 3 hours. If using whipped cream in a can, you will need to double dose the cream after about an hour in the freezer. Here's why: After the initial hit, the air in the cream deflates. But no worries. The double dosing really does the trick.
Prefer that heavier marshmallow filling?
Here you go...
1 cup solid vegetable shortening or butter
1 1/2 cups powdered sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt (if using unsalted butter)
2 cups Marshmallow Fluff
(optional) 1 or more tablespoons whole milk
In a medium bowl, beat together the shortening (or butter), sugar, and vanilla. If using unsalted butter add a pinch of salt. Now add the Marshmallow fluff and beat until well blended. If too thick for your taste, beat in a bit of milk until you like the consistency.
F O O D I E
P H O T O S
.jpg)
Troubleshooting:
As mentioned above, the whipped cream will freeze after 2 to 3 hours. If using whipped cream in a can, plan on double dosing the cream after about an hour in the freezer. After the initial hit, the air in the cream sometimes deflates. But no worries. The double dosing does the trick, as you can see in my photo below...
Eat (and read) with joy!
Our NEWCoffeehouse MysteryNow on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
🔎
Don't miss Cleo's new
Haunted Bookshop
Mystery
"Terrific Series"
--Criminal Element
Our NEW
Coffeehouse Mystery
Now on Sale!
Learn More or Buy at:
Cleo Coyle’s Honey Roasted
is not only a coffee lover's mystery.
It's a culinary mystery with a tempting
menu of delicious recipes!
Click here or on the image (above)
for Cleo Coyle's Free Recipe Guide
to HONEY ROASTED
🔎
Don't miss Cleo's new
Haunted Bookshop
Mystery
"Terrific Series"
--Criminal Element
