There have been a few baking fails lately. I made some strawberry cheesecake bars which while tasty, look pathetic and don’t maximize the strawberry flavor. Earlier, I made some truffles and used butter in addition to the cream and chocolate. These would be fine except that I put them in candy molds and found out they were impossible to pull out in one piece.
There is one thing recently though that I was inordinately proud of making. For a work potluck celebrating LGBTQ month, I decided to make whoopie pies. Rainbow filling whoopie pies.
I found a recipe online and altered it ever so slightly by using double dutch dark cocoa powder. I’ve been waiting for the moment to pull out this goody that I received as a birthday present. This cocoa powder basically creates that deep, black and rich chocolate color in baked goods – think the chocolate cookie on commercial ice cream bar cookies. The chocolate flavor is very satisfying as well.
As for fillings, I scratched the usual marshmallow cream and went with cream cheese frosting as the filling. I have to admit, I don’t use a recipe for cream cheese frosting. I take 8 oz cream cheese, sometimes 1/4 cup of butter if I’m feeling saucy and powdered sugar. I’ve found most cream cheese recipes call for obscene amounts of powdered sugar but I dump it in 1/2 cups and beat until it holds together well enough and is sweet but preserves that cream cheese tang. My throat should not burn when I eat it. All in all, it’s probably 2 cups (half the normal). I then separated it out and added the flavorings:
Pink – Raspberry (juice from defrosted raspberries, sugar and cornstarch into a gel – no food coloring needed)
Orange – Citrus vanilla with a few drops food coloring (flavoring is an extract from King Arthur’s Flour called Fiori di Sicilia)
Yellow – Vanilla with a drop of yellow food coloring(vanilla extract and the scrapings of half a vanilla bean)
Green – Mint with a drop of green food coloring (peppermint extract)
I used the recipe from here:Whoopie Pies on Epicurious . The only changes were that I used the double dutch dark cocoa powder and that I never, ever have butter milk in my house so I put 1 Tb white vinegar in my liquid measuring cup and then poured in the required cup of milk. Voila’! Buttermilk enough.