Home Party Dessert Recipe
6/16/2010
Whoopie Pies for July 4th
2/3 cup unsweetened cocoa powder
1 t baking soda
5 oz hot water
2 cups all-purpose white flour
1 t baking powder
3/4 t salt
1 1/3 cups packed light brown sugar
1/4 cup vegetable shortening
1/4 cup unsalted butter, slightly softened
1 egg
2 t vanilla extract
1/2 cup sour cream
2 oz red food color
Filling:
1 cup heavy cream
1/3 cup powdered sugar
10 to 12 oz blueberries
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a medium bowl, beat together the cocoa powder, baking soda, and hot water with a fork until smooth; the mixture will foam up and darken.
*Let stand until the foaming subsides and the mixture cools.
*In a medium bowl, thoroughly stir together the flour, baking powder, and salt.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, shortening, and butter until well blended, about 2 minutes.
*Add the egg and vanilla and beat until very light and fluffy, about 2 minutes more.
*Beat in half of the flour mixture; scrape down the sides several times.
*Stir the sour cream and red food color into the cocoa mixture.
*On low speed, beat the cocoa mixture, then the remaining flour mixture, into the brown-sugar mixture until evenly incorporated.
*Drop the dough about 3 to 4 T onto the baking sheets spacing about 3.5" apart.
*Using a lightly greased knife, smooth out the tops slightly.
*Bake the cookies, one sheet at a time, int eh middle of the oven for 10 to 14 minutes.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up, 4 to 5 minutes.
*Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
*Whip the cream and sugar.
*Spread about 1/4 cup of the whipped cream on the underside of half of the cookies, leaving a 1/2" border around the edge.
*Scatter several blueberries.
*Top each cookie with a second cookie about the same size.
*Press the two together until the filling almost extends to the edges.
*Store cookies in a covered container in the refrigerator until served.
-makes 4 dozen-
Note: This recipe was adapted from "The All-American Cookie Book".
2/3 cup unsweetened cocoa powder
1 t baking soda
5 oz hot water
2 cups all-purpose white flour
1 t baking powder
3/4 t salt
1 1/3 cups packed light brown sugar
1/4 cup vegetable shortening
1/4 cup unsalted butter, slightly softened
1 egg
2 t vanilla extract
1/2 cup sour cream
2 oz red food color
Filling:
1 cup heavy cream
1/3 cup powdered sugar
10 to 12 oz blueberries
>how to make<
*Preheat the oven to 350 degrees.
*Grease several baking sheets or coat with nonstick spray.
*In a medium bowl, beat together the cocoa powder, baking soda, and hot water with a fork until smooth; the mixture will foam up and darken.
*Let stand until the foaming subsides and the mixture cools.
*In a medium bowl, thoroughly stir together the flour, baking powder, and salt.
*In a large bowl, with an electric mixer on medium speed, beat together the brown sugar, shortening, and butter until well blended, about 2 minutes.
*Add the egg and vanilla and beat until very light and fluffy, about 2 minutes more.
*Beat in half of the flour mixture; scrape down the sides several times.
*Stir the sour cream and red food color into the cocoa mixture.
*On low speed, beat the cocoa mixture, then the remaining flour mixture, into the brown-sugar mixture until evenly incorporated.
*Drop the dough about 3 to 4 T onto the baking sheets spacing about 3.5" apart.
*Using a lightly greased knife, smooth out the tops slightly.
*Bake the cookies, one sheet at a time, int eh middle of the oven for 10 to 14 minutes.
*Reverse the sheet from front to back halfway through baking to ensure even browning.
*Transfer the sheet to a wire rack and let stand until the cookies firm up, 4 to 5 minutes.
*Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
*Whip the cream and sugar.
*Spread about 1/4 cup of the whipped cream on the underside of half of the cookies, leaving a 1/2" border around the edge.
*Scatter several blueberries.
*Top each cookie with a second cookie about the same size.
*Press the two together until the filling almost extends to the edges.
*Store cookies in a covered container in the refrigerator until served.
-makes 4 dozen-
Note: This recipe was adapted from "The All-American Cookie Book".
Labels: chocolate whoopie pie, Independence Day dessert recipe, July 4th cookies, red velvet whoopie pie, whoopie pie recipe
