Tuesday, April 9, 2013
Risking Life and Knuckles for a Good Dessert
Ok… now that that is out the way. These? Awesome. Easy. Yum.
Another attempt at Whoopie Pies and no fire in the oven – I do believe this is my first successful Whoopie Pie attempt! Nice! These are easy. Make the tops and bottoms, then a little (or a lot) of cream cheese frosting in the middle and you are set. These did taste so much like carrot cake, and the oatmeal and carrot make them health food. No really! Fiber and vegetables in a dessert! Those are on the new food diagram – right? What about the cream cheese? Oh that’s dairy!
Enjoy these – a nice spring dessert – or anytime!
Carrot Cake Whoopie Pies
What you need!
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1 1/2 teaspoon cinnamon
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
Cream Cheese Frosting
1/4 cup butter
1 8oz package of cream cheese
3 cups powdered sugar
Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
Gradually add flour to butter mixture; mix on a low speed until just blended.
Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.
Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.