Come on in! Let's talk FOOD!

"Bacon grease makes pretty much anything taste better!" is the local philosophy and I grew up on good, down home country cookin'! Although I've ventured into a healthier way of eating (some of the time) I still enjoy many of the favorites of my childhood. I also have a passion for Italian food and I'm slowly but surely learning the pleasures of cooking with fresh herbs. Here I'll share with you a broad spectrum of recipes...some healthier than others, but all of them guaranteed DELICIOUS! : )

*I have imported posts from my other blog. These posts may involve topics other than food, but they do include recipes or food related information at some point in the post. Future posts to this blog will be more strictly food-related but I did want to include these recipes here.

Saturday, January 29, 2011

The World's EASIEST Whoopie Pies

I'm not sure when I first made this whoopie pie, but I think it was about 10 years ago. And while this doesn't compare to the ones we get in Ohio Amish Country (I'm sorry, but those just can't be beat!) it's a great substitute. The ingredients are things you'll more than likely find in your own kitchen, so they're great for when you're just wanting something sweet but don't want to go to the store.

World's Easiest Whoopie Pies <-------- Click here to print
1 box chocolate cake mix
1/2 cup oil
2 eggs

1 cup marshmallow creme
1 1/2 cups powdered sugar
1 stick margarine, softened
1 teaspoon vanilla

Preheat oven to 350*. Combine cake mix, oil and eggs. Roll dough into 1" balls and place 2" apart on ungreased cookie sheet. Bake 8-10 minutes, or just until set. Remove from oven and leave on cookie sheets for 5 minutes, then remove to wire racks to cool. Makes about 2 to 2 1/2 dozen cookies.

Combine filling ingredients. Blend well with hand mixer. Spread filling onto bottom of one cookie and top with another cookie. Now how easy was that? These are super rich! And they're always a hit no matter where I take them. Hope you enjoy them, too! : )

*Tips and Tricks*

*I've used many kinds of cake mix with this. With pudding in the mix, without pudding in the mix, dark chocolate, German chocolate, devil's food, you name it.
I've never had a problem with any of them, but my favorite so far has been
Betty Crocker dark chocolate. The cookies stay chewier and the flavor is wonderful.

*Even when a recipe calls for an ungreased cookie sheet, I always use Reynold's Nonstick Foil. Anything to make clean-up a little easier is always the way to go. ; )

*These will store well for a couple of days, but not much more than that.
Put them in a container that seals tightly. You can refrigerate if you want the filling
to be more firmly set, but it may make your cookies a little firmer than you'll like.
You will have some filling left over, but I'll also say that the cookie recipe doubles well. May as well make twice as many and use up all that filling. ; )
(If you do this, you will need to use less filling per cookie than I did in these.)

1 comment:

  1. These look nice. I love whoopies from they are so yummy. I have to try this recipe. Thanks for such a great blog. I will be back


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