You know how sometimes life isn’t so sweet and you need something to counteract that? Well, yesterday, for me, that something was Whoopie Pies. Chocolately puffy cakes clinging together by way of sweet, creamy, marshmallow filling.
Whoopie Pies are easy to make. That statement, coming from me, should give you confidence. They are also fast to make. I got the recipe inspiration from Sweet Pea’s Kitchen, but, of course, I had to mess with it just a tad…in the filling department.
The filling, to me anyhow, wasn’t sweet enough, but maybe that’s because I use Spectrum shortening, which has a more noticeable flavor than Crisco. Shortening is very creepy to me anyhow, but sometimes you just have to use it, so I try to use the least harmful. I also had too much filling leftover. There’s indulging, and there’s indulging, right? If you’re watching those calories, make sure to upgrade to our Weight Loss Diet Planner.
My medium scoop (about 2 tbs) is my go-to tool for almost all cookie type applications. The batter is gorgeous and thick.
They bake like a dream, and in only 10 minutes. I’m thinking the cake alone might be a great little treat with some nuts and chocolate chunks…
The filling is just marshmallow creme and shortening, sugar and vanilla. I added a bit of salt, too. Feel free to tinker to get it how you like it. It won’t break, honestly.
If you need a sweet treat that is easy and looks like you really put some effort into it, add Whoopie Pies to your meal plan.
I left them on the counter overnight covered by a large bowl, they were still soft and tasty and got wrapped and packed into lunch boxes. Who needs Little Debbie?
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