Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

May 31, 2012

chocolate chip whoopie pies, with espresso filling.

I reformatted the blog!! It was a lot of work .. had to code HTML and adjust tons of image sizes. I like the new look. It puts more attention on the pictures, which is what usually catches people's attention. Besides my highly entertaining writing, that is.

My hair's in a crazy bun right now. I have headphones in my ears, but no music on. The yellow light of the little bed clip-on lamp is casting dramatic shadows on my hands, emphasizing my newly acquired tan (50 minutes outside is all I need) and sculpting crevices, making everything more angular. It's 11:55 pm and although that's not particularly late, I'm questioning why I'm up.

I feel like the novel I've been reading is influencing my writing a lil bit. Anyway, what I'm not questioning is my decision, an hour ago, to have another one of these whoopie pies. I'll tell you why.

They're chocolate chip espresso whoopie pies.

You shouldn't need much more explanation. The cookie part is a cakey chocolate chip cookie. Which in any other instance would be a travesty.

But in this case, you need them like that. You need to beat the butter and sugar till your arm wants to fall off (or take the easy way out use the mixer) to incorporate air. The moisture from that extra egg is not wrong in causing water to evaporate out of the cookie and make it puffy and soft as opposed to thick and chewy. The additional flour is necessary to make these whoopie pies sturdy.

How else would they be able to hold delicious coffee-flavored filling?

These will bring a smile to your face. As surely as an unexpectedly ridiculous & interesting conversation with a close friend will.

Like those times you get hit with the realization - this is real life. This, right now, whatever you're doing, whether you're working towards something, wishing you had these whoopies, or staring out a window, is the present. Your life is progressing this very second. Those words that just left your mouth? You consciously said them. The friends you have? You somehow found them, by being yourself. The place you are in life? You grew up, during those years, those months, those days. Every second has led you to where you are right now. And you're only continuing. Why not make it worthwhile?

Focus on what matters. Stop caring so much. Enjoy everything you possibly can.

Including chocolate chip whoopie pies, sandwiched with espresso filling or whatever else you fancy. It is your life, after all.

Chocolate Chip Whoopie Pies, with Espresso Filling
barely adapted from Tracey. YIELD: 40 cookies, 12 large and 28 smaller, about 2.5" diameter. i opted for an espresso cream cheese filling vs. the chocolate buttercream in the original recipe, although both would be delicious. 

  • 2 1/4 cups flour (I subbed 3/4 cup all purpose with whole wheat - couldn't tell a difference)
  • 1 1/2 tspns baking powder 
  • 1/2 tspn salt 
  • 4 Tb unsalted butter, room temp
  • 4 Tb vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1/2 cup buttermilk 
  • 2 Tb milk 
  • 1 tspn baking soda 
  • 1 tspn vinegar
  • 1 tspn vanilla extract
  • 1 cup chocolate chips (I used regular, because I like big chips. but mini would distribute better, I imagine.)
  • 4 Tb unsalted butter, room temp
  • 1 block (8 oz) cream cheese 
  • 1/2 Tb hot milk, with 1 1/2 tspns instant coffee granules dissolved 
  • 1 - 2 cups confectioner's sugar 
  1. Preheat oven to 375 degrees. 
  2. Combine flour, baking powder, and salt. 
  3. Cream butter and shortening with both sugars, vigorously by hand or with mixer, 3-4 minutes. 
  4. Beat in eggs. Then add buttermilk. 
  5. Add vinegar to baking soda. Add milk, and quickly stir into batter. 
  6. Add dry ingredients all at once. Stir till not completely combined.
  7. Add chocolate chips and incorporate well. The batter should be pretty light and fluffy.
  8. Line a pan with parchment paper or silicon mat. Dollop batter into 12 portions per large baking sheet. Do not flatten out too much, and leave at least a half inch of space between. The batter will spread out a little. 
  9. Bake about 10 minutes or until the cookies are golden. Let rest on baking sheet for a minute or two before transferring to cooling rack. Cool completely before filling. 
  10. Make filling while the cookies are baking by beating together the softened cream cheese and butter. Add coffee. Mixture will look a little soupy. Add 1 cup confectioner's sugar. Continue beating in more sugar till desired taste is reached. 
  11. Fill and chill cookies to make the filling firmer. 

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