I bake... alot. I outlawed store bought sweets in the house a while ago and instead have decided to bake when a sweet tooth hits. The way I figure it, if you're spending time baking and burning calories doing so it cancels out the calories you would gain from eating those baked goods. See what I mean?
I love all sweets equally- except tiramisu, too mushy- yuck. So when I eat something that makes me go "WOW! This is life changing" it must be pretty dang good! Did I mention that I used to work at a bakery- I often ate a chocolate croissant for lunch and had a pecan bar for dessert. I went up two pant sizes while working there and then dropped those two upon leaving...hmmmm. The lattes were also complimentary for employees I liked mine with brown sugar, maple syrup, and our home-made buttercream syrup. Just a wee bit of a sugar high and for the record I only have one (maybe 2) cavities. ;)
Anyway, I host a crafting club at my house every couple of weeks and the girls always bring different treats, these showed up at the last one (compliments of Brittney, my new best friend) and upon first bite I was pretty sure I was going to die right then and there! Yesterday I whipped up a batch- they are so easy and sooooo good!
So heres the recipe for Whoopie Pies or extra delicious and soft Faux-reos or the best thing I've ever had! Whatever you want to call them, just make them...now
Preheat your oven to 350
Grease up your cookie sheets
1 C butter (the real stuff)
1 1/2 C white sugar
2 tsp vanilla (I use vanilla bean paste)
2 C flour
2/3 C unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
Cream the butter and the sugar till nice and fluffy. Add the eggs and the vanilla. Then add the rest of the ingredients till nicely incorporated.
Scoop out little spoonfuls and roll them in your hand into little balls. Place them right on your cookie sheet and do not press them down. Bake for 8-10 minutes- use caution it's hard to tell when chocolate cookies are burnt...
Transfer to wire racks to cool.
I never worry about unsalted vs. salted butter because I've never noticed a difference.
Let your butter and eggs sit out for awhile to come to room temperature, you will get a much more consistent and creamier result.
Try vanilla bean paste- it's amazing I get mine at Cooks Corner in Green Bay, they also sell it at Trader Joes. You'll never go back, those little black specks are so satisfying.
The good stuff:
Cream Cheese Buttercream Filling
(confession- I don't measure, I eyeball)
1 Stick Butter
1 Brick Cream Cheese (8 oz)
Vanilla Bean Paste
Using a hand mixer whip up the butter and cream cheese. Slowly add the sugars in, I used granulated too because I like gritty sugar ;) If you like your sugars invisible use powdered. Keep on adding sugar till you've reached your desired sweetness. Add a little milk as needed and then a little splash of vanilla.
Spread onto the cookies and make sandwhiches. Remember sandwhich cookies only count as one cookie so enjoy guilt free.