Thursday, 4 October 2012

Vanilla Whoopie Pie cookies

I can't stop thinking of these things, I want to try them in EVERY flavour imaginable!!
What other flavour can I do these in?
My husband does not like chocolate.  (I know...strange.  And I married him?  Yes, a good man....a keeper.  One small strike against him, he doesn't like chocolate.).
His favourite flavour?  Vanilla.

Okay, so I search vanilla whoopies via Google.  This was before I discovered Food Gawker.
And this site, pops up.  I LOVE blogs!  Reading everyone's stories.
The blog with the amazing looking Vanilla Whoopie?
"Can You Stay For Dinner?"

This cookie is reversed.  Chocolate is on the Inside!!!  Vanilla is the cake/cookie.
I think I might like this better.
Everyone did like this.  I liked the original whoopie pie better.  Oh well...I still love Whoopie.

Vanilla Whoopie Pies

Cookies:   2 cups + 2 Tbsps all-purpose flour
                 1  1/2 tsp baking powder
                 1/2 cup butter, room temperature
                 1 cup sugar
                 2 large eggs
                 1/2 cup buttermilk
                 2 Tbsp milk
                 1 tsp baking soda
                 1 tsp vinegar
                 2 tsp vanilla extract

*Preheat 375F.  Line cookie sheets with Sil-Pat or with parchment paper.
*Whisk the flour and baking powder in a large bowl.  Set aside.
*In a separate large bowl, cream butter and sugar until fluffy and light.
*Add eggs and buttermilk and beat until combined.
*In a small bowl, combine milk, baking soda and vinegar.
(Stir this mixture into the butter/sugar/egg batter).
*Add the flour mixture. 
*Beat on low speed until just incorporated.
*Stir in vanilla extract and give the batter one final stir to make sure no lumps remain.
* Drop batter by Tablespoons onto the prepared cookie sheets, spacing 2-inches apart.
* Bake for 10-12-minutes OR until the whoopies spring back when touched gently.
* Let the cookies cool on the cookies sheets for 5-minutes before removing to a wire rack to cool completely.

Chocolate Ganache:   8-ounces semi-sweet chocolate, finely chopped
                                   1/2 cup heavy cream
                                   1 Tbsp butter

*Place the chocolate and butter in a heat-proof bowl.
*Heat the heavy cream in a small pot (or in the micowave for 45 seconds to a minute) until it begins to bubble.
*Pour the hot cream over the chocolate, stir once, and then let the mixture sit for 5-minutes so that the chocolate can melt.
*Stir until smooth and then let the mixture cool completely to thicken.

***Please Note:  I always use Salted Butter and then omit the salt in the recipes.
Please do what you feel is best.

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