Yum, yum: DIY Whoopie Pies

Carly was feeling domestic again, and decided to take on the project of baking her very own version of the uber-trendy dessert, whoopie pies, complete with her very own expert (Bubbie), photographer (Dad) and intern/clean-up crew (Mom). Success or #fail? Read on to find out. 

Like most good cooking blogs, this one begins with a trip to the mall. To get your Bakerella on, buy whoopie pie mix, courtesy of Williams-Sonoma. You’re well on your way to success, and no one needs to know that it’s not from scratch.

Back at home, take your mix and line it up with your other ingredients. That’s one egg, lots of butter, and a jar of Marshmallow Fluff. Smile big for the camera.


Beat the butter until whipped. For those of you that forgot to leave the butter out for optimal room temperature whipping purposes, feel free to microwave the stuff. I did. Then, mix ingredients together:

 
Add egg.
Pour in mix.

Beat until there’s no more nasty clumps. 
If your mix looks weird, call in the expert. It is likely that you forgot an ingredient. Just sayin’.
Pour in forgotten ingredient (in this case…milk). Beat again.
Spoon clump-free batter into 16 cookie shapes on parchment-lined baking sheet .
Bake for 10 to 12 minutes at 350 degrees Celsius. Wear chic oven mitts with your stripe-on-plaid outfit, and take out when fluffy. It is also not a bad idea to pre-heat the oven (oops).

On to the filling: it’s Marshmallow Fluff time. Use the whole jar. 

It’s a sticky situation, so have your expert on hand.

Let’s put these whoopies together now, people. Begin with one chocolate cookie. 

Spread the icing over the cookie, and top off with a second cookie. If I made the icing bit look easy, trust that it isn’t.

Press cookies into place, and show off your new polish change in Blue My Mind by OPI.

Enjoy them, but not too many of them. It will hurt your stomach.

Serve these special thank-yous to your crew. 

Special shout out to my expert baker (Bubbie), photographer (father) and clean-up crew (thanks, Mom).
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