The unofficial end of summer is just a couple of days away and that must mean it’s Labor Day weekend – it also means it’s almost the end of our summertime recipes (but don’t worry, our autumnal recipes will fill the gap nicely once they’re gone!).
Labor Day weekend is the perfect time to be with friends and family, and also a great time to enjoy some fabulous food – barbecues and picnics are often the favorite choices on Labor Day. So for our summertime recipe this week we’ve chosen a really fun recipe that both adults and kids will enjoy – take a look at the ingredients and method below for Whoopie Pies!
Here’s what you’ll need…
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows
Here’s what you’ll need to do…
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
2. Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more.
3. Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
4. Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. 5. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
6. Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart.
7. Bake until the cookies spring back when lightly touched, about 6 minutes.
8. Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up.
9. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes.
10. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches.
11. Cool whoopee pies completely on wire racks then serve.
These sound wonderful and perfect for a Labor Day barbecue or picnic – they’re easy to make and you can save yourself some time by preparing the day before (or even a couple of days before as they’ll stay fresh for up to a week). Let us know what your plans for Labor Day are and whether you’ll be trying this recipe out on your friends and family – leave us a comment below…
(Source: http://www.foodnetwork.com/recipes/food-network-kitchens/whoopee-pie-recipe.html)
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