Surprise your little ones with a home-made after school treat!Not a pie at all, but more of a cross between a cake and a cookie, this treats are so delicious kids and grown-ups alike just can't get enough of them. Reminiscent of a devil dog, only much, much better!
Recipe developed for Baker's Joy
photography by Paul Gelsobello Studio
Prep Time: 20 minutes
Cook Time: 12 minutes
Makes: 16 whoopie pies
1 can Baker's Joy¨ non-stick spray with flour
2 cups plus 4 Tbsp all-purpose flour, divided
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cup unsalted butter, softened and divided
2 cups sugar, divided
2 cups milk, divided
2 tsp. vanilla extract
To make cakes, preheat oven to 375°F. Spray 2 large baking sheets with Baker's Joy spray.
Combine 2 cups flour, cocoa, baking soda and salt; set aside.
Beat1/2 cup butter with 1 cup sugar in a large bowl with electric mixer until light and fluffy. Add egg, beating well. Beat in 1 cup milk and 1 teaspoon vanilla.
Drop batter by rounded tablespoons, 3 inches apart, onto prepared baking sheets. Do not crowd as batter will spread. Bake 6 to 8 minutes or until edges are set. Let cool on baking sheets for 2 minutes. Gently remove to wire rack and cool completely.
To make filling, in small saucepan combine 1 cup milk and remaining 4 tablespoons flour and bring to a boil, stirring frequently with wire whisk. Reduce heat and simmer 3 minutes or until mixture is very thick. Stir in remaining 1 teaspoon vanilla; remove from heat and cool completely.
Beat remaining 1 cup butter with remaining 1 cup sugar in a medium bowl with electric mixer until light and fluffy. Add cooled milk mixture and beat 5 minutes until light and fluffy.
Spread about 2 tablespoons filling onto flat side of 16 cakes. Top with remaining cakes.
Store pies in refrigerator between layers of waxed paper, to prevent sticking.
Food Stylist: Catherine Paukner
Prop Stylist: Heater Bean
Creative Direction/Food Stylist Assistant: Lauren Dellabella