Chocolate Whoopie Pies with marshmallow frosting

No I am not going through a baking obsession....!!!

I am trying to give my kids more of a range of desserts and sweets snacks other than the store bought ones and plus my 6yr old son Lachlan wants to be a chef. We will see how long that lasts but we will be buying him stuff for Christmas and birthday to enhance his enjoyment of cooking and baking. I just have to get over my total dislike of mess - which is something that is unavoidable when kids are making food.

I made some awesome Chocolate Whoopie Pies. Once again I forgot to wrote down where the recipe came from so am sorry about that.

Ready to go in the oven

Lachlan making the 'cookies'. Look at his mouth lol.

The mix. OMG this was awesome by itself.

Just out of the oven. These tasted nice just by themselves.

With marshmallow frosting.

Unlike the Red Velvet Whoopie Pies these actually taste awesome with the frosting in the middle.

Chocolate Whoopie Pies

Ingredients:

1/2 cup shortening

1 cup sugar

2 egg yolks

5 tablespoons of cocoa

2 cups sifted flour

1 teaspoon each of baking powder, baking soda and salt

1 teaspoon vanilla

1 cup milk

Sifted all dry ingredients.

Cream the shortening and sugar (this will not cream like butter and sugar so mix until combined). Add and mix the egg yolks. Add the dry sifted ingredients a little at a time - alternate with a portion of the milk with vanilla. Mix well until all combined.

Drop the batter on a baking tray lined with baking paper, leave room for them to spread. Bake at 190 degrees celcius for 7 -10 mins (I did mine for 8 1/2). Remove and let cool. When completely cooled put frosting in the middle and sweeze to the edge.

Marshmallow Frosting

Ingredients:

1/2 cup shortening

2 cups icing sugar

2 egg whites

1/4 teaspoon salt

2 tablespoons marshmallow fluff/creme (I doubled that amount).

Mix all the ingredients together until well combined. Easy peasy.

This recipe yielded about 20 pies - depends on how big you make them. They are very soft - very much like an actual cake so if you want them firmer you might have to alter the mix a bit so it is a little drier.

These are so much better than the red velvet ones. The frosting makes them taste better. Kids love them and believe it or not so does my hubby. LOL. Enjoy your weekend.

Red Velvet Whoopie Cookies with Cream Cheese frosting

As you all know I have been looking up yummy recipes and I stumbled across Whoopie Cookies. Never heard of them before but they sounded good, as you know cake mix made in to a cookie it pretty darn good to me - so thought I would give them a go.

This is a really simple thing to make. Not many steps. I don't know where I got the recipe from as when I print them off - if they don't have the blog or website on the page I don't remember to write it down so very sorry for that.

Cookies ready for the oven.

Just out of the oven.

Ready to be iced with cream cheese frosting.

My miss enjoying the frosting.

Frosted and looking oh so yummy.

I tried one or two of the cookies by themselves which was oh so yummy. I ate one of the put together cookies and must admit that it was so very sickly sweet. Maybe it is because I am not one for super sweet things anymore. Next time (if there is one) I will make them without the frosting. They are good - seriously - by themselves.

Red Velvet Cake Whoopie Cookies

Ingredients:

1 box of red velvet cake mix

2 eggs, lightly beaten

1/2 cup vegetable oil

Frosting Ingredients:

225gms cream cheese (8oz) softened (I used the spreadable)

1/4 cup butter, softened

2 teaspoons milk

1 tsp vanilla

3-4 cups powdered sugar

Method:

Preheat oven to 185degrees celcius

Mix together cake mix, eggs and oil. Roll the dough in to balls the size of walnuts. Place two inches apart on baking tray.

Bake in the preheated oven until tops start to crack, about 8 minutes. Cool on trays for 10 mins and then put on wire rack to cool completely.

In a large bowl combine cream cheese, butter, milk and vanilla. Add powdered sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Spread a generous amount of icing on the bottom cookie and sandwich it in between another cookie until the icing comes to the edge. Repeat for remaining cookies. Makes about 15-20 cookies.

The recipe for the frosting makes a large amount. Next time I will be halving it as I had to throw half of it out.