Whoopie Pies

*2 cups flour

*2/3 cup cocoa powder

*1 1/4 teaspoons baking soda

*1 teaspoon salt

*1cup shaken buttermilk

*1 teaspoon vanilla(liquid)

*1 stick (1/2 cup) unsalted butter ,softened

*1 cup packed dark brown sugar

*1 large egg

For filling

*1 stick(1/2 cup) unsalted butter ,softened

* 1 1/4 confectioner’s sugar

*2 cups marshmallow cream such as Mashmallow fluff

*1 teaspoon vanilla

Preparation

Make cakes :

Preheat oven to 350 °F

Whisk together flour,cocoa,baking soda,and salt in a bowl until combined. Stir
together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at
medium -high speed until pale and fluffy ,about 3 minutes in a s standing mixer
or 5 minutes with a handheld,then add egg,beating until combined well.Reduce
speed to low and alternately mix in flour mixture and buttermilk in
batches,beginning and anding with flour,scraping down side of bowl occasionally
, and mixing until smooth.

Spoon tablespoon size of batter onto parchment lined baking sheets.Bake for
8-10 minutes.

Make filling:

Beat together butter, confectioners sugar,mashmallow,and vanilla in a bowl with
electric mixer at medium speed until smooth,about 3 minutes.

Ingredients :

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

1 cup oil

2 cups sugar

4 eggs

2 cups finely grated carrots

1 cup drained crushed pineapple

1 cup nuts

Sift together baking powder, flour, soda, salt and cinnamon. Add sugar, oil and beaten eggs.

Mix well.

Add carrots, pineapple, nuts and mix well.

Bake in 2 greased and floured 9 inch pans at 350 degrees ( = 175 °C) for  30 to 35 mn.

Icing : (personally, I don’t add any icing)

8 ounces cream cheese

1/2 cup butter

1 pound or less powdered sugar

2 teaspoons liquid vanilla

about 400/425 gr pumpkin pulp (cut into cubes, then steam for 35 mn)

2 eggs

3/4 cup white sugar (~150 gr)

1/4 teaspoon salt

1/2- 1 teaspoon cinnamon

1/4 teaspoon nutmeg powder

1 can evaporated milk (lait concentré non sucré nestlé)

short crust pastry (=pâte brisée)

Mix the ingredients with a blender.

Bake for 15 mn in a very hot oven (215 °C)

Then bake for 35/40 mn in a hot ovenn (180°C)

Leave to cool, then leave in the refrigerator until cold.

You can add some custard, or whipped cream.

For breakfast… You have to eat them when they are very hot.

butter or oil for greasing

2 eggs

225 ml milk

1/2 teaspoon salt

100 g plain flour

1 tablespoon melted butter

Generously grease 12 custard cups set on a baking sheet or a bun tin with wells 4 cm deep. The tins must be deep as the Popovers rise so much.

Break the eggs into a bowl and add the milk, salt and sifted flour.

Stir in the melted butter and half-fill the cups with the butter.

Place them in a cold oven and set it at Gas Mark 200°C.

Bake them for 30 mn and they should then be puffed up and ready to eat.

Eat with butter and jam !