Happy 235th birthday America! Today Americans all across the nation are celebrating freedom and independence with barbecues, picnics, and family gatherings. Since Andrew and I just moved to a new city and have not met many people yet, it will be a low key 4th of July for us. I did venture out to the grocery store to pick up some 4th of July barbecue essentials! That is definitely a priority, right? Independence day wouldn’t be the same without some fireworks, so I was excited to find out that Peoria has one of the biggest fireworks displays in the entire state of Illinois tonight downtown on the riverfront! As I was thinking about a dessert to make for the 4th, I thought what better way to celebrate America’s birthday then with these S’mores Whoopie Pies?! I mean s’mores
are THE summer dessert and who can resist a whoopie pie?
Yield: 2 dozen whoopie pies For the Graham Cracker Whoopie: For the Marshmallow Filling: For the Chocolate Ganache Filling: Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Source: Whoppie Pies
S’mores Whoopie Pies
1½ cups graham flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla extract
1½ cups Marshmallow Fluff
1¼ cups vegetable shortening
1 cup confectioners’ sugar
1 tablespoon vanilla extract
8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream
In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
In the 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. With the mixer on low speed and add half of the flour mixture, mixing until just combined. Mix in the milk mixture. Mix in the remaining flour mixture just until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake for 8 to 10 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
To make the Marshmallow Filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, until smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
To make the Chocolate Ganache Filling, Place the chocolate in a large, heatproof bowl. In a large, heavy saucepan over medium heat, heat the cream 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 until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours.
Assemble the whoopie pies: Pipe a layer of chocolate ganache filling onto the flat side of one of the cakes. Pipe a layer of marshmallow filling onto another flat side of one of the cakes. Sandwich together. Repeat with the rest of the cakes and filling.
Yield: 2 dozen whoopie pies
For the Graham Cracker Whoopie:
For the Marshmallow Filling:
For the Chocolate Ganache Filling:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Source: Whoppie Pies
Love Whoopie Pies as much as I do? Check out some of these delicious combinations!