13.8.12

Makin' Whoopie...Pies

Salted Caramel to be exact...Yes, as good as it sounds. Actually, let's just for the sake of doing so, say it's even better. Whoopie Pies are something I was introduced to in my twenties..."officially" anyways, of course I'd had moon pies, fudge rounds and oatmeal cream. But then I had the tasty original...2 chocolate cake like cookies with a decadent cream in the middle. I made failed miserably at a batch, as Southern as I am, Crisco isn't in my blood. I cannot make it work for me & sadly - our friendship was never meant to be. Where's my grandma when I need her?! I did ok with out them for a while, they're actually not all the rage down here, we like our pound cakes and crumbles and oh yeah, chocolate chess pies. Then I upped and married myself "one of dem der Yankees" ;) haha and well, whoopie pies are popular there. I needed to fit in.

This led to me trying a variety of different versions before discovering the whole "cake mix cookie" craze. I've stumbled upon quite a few "base" recipes if you will and then have "whimsy'd" them up to exactly how I like them. One of my favorites is from Mix and Match Mama, I have used hers quite frequently, while always changing it up just a bit, as I've always done with recipes, unless it's a Maddie original and I only hope that people will like mine enough to give it their own twist. 

Enough of the small talk, I bring to you now a bit of goodness known as Salted Caramel Whoopie Pie


Ingredients:

cookies
1 box choc cake mix( I made w.yellow once and added a packet of the hot choc mix, was also quite yums)
1/2 cup canola oil(or any you prefer)
2 eggs
1/4 cup caramel creamer
filling
1 packet Starbucks salted caramel hot choc packet
8 oz cream cheese
1/4 cup caramel creamer
3/4 cup whipping cream
(alternate version)
cool whip

Preheat oven to 350'
Mix together dry cake mix, oil, eggs and creamer
I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them  bite size and get more out of it. Bake 8-9 minutes

For the filling
Cream softened cream cheese on low for 1 minute to get fluffy, add the hot choc packet and creamer, beat until fully incorporated and slowly add the whipping cream and beat until peaks begin to form. or for alternate version just mix a tub of thawed cool whip w/hot choc packet and creamer. Place in fridge for hour to let either version set up.

Take half of the cooled cookies and spoon yourself a heaping bit of filling and top with other cookie. There may be some left and it makes a great dip! I've discovered these are yummier after a night sleep in the fridge.

Enjoy! 



1 comment:

Leave me your thoughts, I love hearing what's on your mind