Whoopie Pies

The cool crisp air in November makes visiting a bakery or baking in your own home feel really nice and cozy. This weekend, turn on your oven and treat yourself to some chocolate and marshmallow whoopie pies:

Whoopie Pies
Recipe reprinted from Winterberries and Apple Blossoms: Reflections and Flavors of a Mennonite Year by Nan Forler, paintings by Peter Etril Snyder

1 ounce semi-sweet chocolate
½ cup butter, softened
1 cup brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
1 ¾ cups all-purpose flour
¾ cups cocoa
1 ½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

1 cup butter, softened
2 cups icing sugar
1 ½ teaspoons vanilla extract
½ teaspoon milk
2 cups marshmallow cream


  1. Preheat oven to 350°F (180°C).
  2. Gradually melt the chocolate. Let it cool slightly.
  3. Using a wooden spoon, cream butter and brown sugar together.
  4. Add egg, vanilla extract, cooled chocolate, and buttermilk. Beat well, scraping sides and bottom of bowl.
  5. In a separate bowl, whisk together the remaining dry ingredients.
  6. Add dry ingredients to wet mixture gradually, mixing well.
  7. Using a small scoop, drop batter onto parchment-lined baking sheets, leaving about 2 inches between the pies.
  8. Bake for 12-15 minutes until tops crack slightly and a toothpick inserted comes out clean.
  9. Let the pies cool completely before adding filling.
  10. Using a wooden spoon or mixer, cream butter and sugar together.
  11. Add vanilla extract and milk, blend in.
  12. Add marshmallow cream and beat well.
  13. Spread filling generously on the flat side of a whoopie pie. Place another half on top and gently press together.

Recipe excerpted from Winterberries and Apple Blossoms by Nan Forler. Copyright © 2011 by Nan Forler. Photographs Copyright © 2011 by Sylvia Chan. Excerpted by permission of Tundra Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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