Monday, February 25, 2013

Vegan Whoopie Pies

Vegan Whoopie Pies

A decadent dessert can be nothing but comforting. With this recipe you combine decadents and comfort with a huge delish dessert. Most kids growing up at some point have a whoopie pie and when we see them it sparks a memory. If you haven't had one you will realize in just one bite, you have a new favorite. It will make you wonder why you haven't had one and you will never turn your back on it again. The recipe makes enough pies to have one each day of the week or you can share with your family and friends, but if you don't want to share that will be our little secret. Enjoy!

Ingredients
(Makes: 7 Completed Whoopie Pies)

Whoppie Cookies-1 cups sugar
-4 or 5 eggs with The Vegg (1 1/1tsp & 1/3 cup hot water)
-3/4 cup vegetable, coconut, or Crisco butter flavored shortening
-1 Tablespoon vanilla extract
-2 cups all-purpose flour
-3/4 cups unsweetened cocoa powder
-1 teaspoon baking soda
-1/2 teaspoon baking powder
-1 cup soy milk
-1 1/2 teaspoons vinegar
-1/2 teaspoon salt

Filling
-1 cups shortening
-3 cups confectioners' sugar
-1 container marshmallow spread (rice mallow)
-Dash salt
-1 Tablespoon vanilla extract
-Vegan Milk, if needed to thin out (optional)

Directions
Heat the oven to 350 degrees to make the cookie halves. Lightly grease two cookie sheets and set aside.

In a small bowl, mix together the vegan milk and vinegar and allow to sit for five minutes to curdle. Meanwhile, whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a large measuring cup and set aside. Then, using a stand or hand mixer, cream together the shortening and sugar until  fluffy, 2 minutes. Scrape down the side of the bowl and mix for one more minute.

In a food processor, process The Vegg and water (1 1/2 tsp & 1/4 cup water). Add this to the sugar mixture and blend. Then slowly add the dry ingredients and the curdled vegan milk to the wet ingredients one at a time, ending with the rest of the flour mixture.

Whoppie Pie Cookie Dough

Scoop mounds of dough about 1 inch apart on the prepared cookie sheets. Then bake the pie halves, switching racks half way through during the baking, until a toothpick inserted into the center of the pie comes out clean, 20 minutes. Remove from the oven and let cool completely on the pans before transferring to rack or wax paper for final cooling.

Raw Whoopie Pie Cookie Dough Arranged

Raw Whoopie Pie Cookie Dough Arranged















Baked Whoppie Cookies


























Filling

While the pie halves are cooling, make the filling. Using a stand or hand mixer, mix together the shortening and vanilla until well combined, scraping the sides of the bowl during mixing as needed. Then, while mixing on low speed, slowly add the powdered sugar. Finally, add the marshmallow creme and mix on low until a smooth and spreadable filling is formed.




Assembly

For assembling the whoopie pies. Fill a pastry bag fitted with a circle tip (or use a ziplock bag with the corner cut off) or with a butter knife. Dollop the filling onto half of the pie halves and spread light to the sides. Top the filled pie with the remaining other pie half and press down slightly. Store in an air tight container and Enjoy!

-Amy